3-Ingredient Peanut Butter Cookies That Shouldn’t Be This Good (But Are)

You ever bake something and think, “Wait, how is this legal?” That’s these cookies.

This recipe for peanut butter cookies is pure wizardry. No flour, no butter, no fancy mixers — and yet you get soft, chewy, peanut buttery perfection every. single. time. It’s like someone whispered the cheat code to baking and now you get to be smug about it.

You’ll go from craving cookies to eating them in under 20 minutes. It’s the cookie equivalent of a mic drop.

What Makes These So Freakin’ Magical?

• Only three ingredients. You probably already have them in your kitchen.
• No flour. Yep, these are naturally gluten-free. Bonus points.
• Super fast. Like “I want cookies now” fast.
• Customizable AF. Wanna add chocolate chips? Go for it. Sprinkle salt on top? Chef’s kiss.

Also, the smell? Unreal. Your whole kitchen will smell like peanut butter heaven — just try not to eat the entire tray straight from the oven. (But if you do, we don’t judge.)

What You’ll Need

• 1 cup peanut butter (smooth or crunchy — live your truth)
• 1 cup granulated sugar
• 1 egg

Yep, that’s the whole recipe.

Optional extras: pinch of salt, splash of vanilla extract, a sprinkle of flaky salt on top, or chocolate chips if you’re in a “treat yo’ self” kind of mood.

How to Bake ‘Em Like a Pro (Without Actually Being One)

1. Preheat your oven to 350°F (175°C).
2. Mix the peanut butter, sugar, and egg in a bowl. Stir until it looks like actual cookie dough. Which it magically will.
3. Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
4. Flatten slightly with a fork in a criss-cross pattern. Why? No idea. It’s just tradition. Roll with it.
5. Bake for 10–12 minutes. Edges should look set, centers might still be soft (that’s a good thing).
6. Let them cool on the baking sheet for a few minutes before moving them. If you can wait. (Spoiler: You won’t.)

Common Mistakes (AKA Rookie Cookie Moves)

• Overbaking. These go from perfect to dry real quick. Take them out when they still look a little soft.
• Not flattening the dough. They don’t spread much, so help ‘em out with that fork.
• Using “natural” peanut butter. Some work fine, but the oil separation can mess with the texture. Stir well or stick to the classic stuff.
• Skipping the cooling step. Hot cookies are fragile AF. Let them set a little or they’ll fall apart faster than your willpower near dessert.

Ways to Remix the Cookie Vibe

Feeling fancy? Here’s how to upgrade your cookies without adding much effort:

• Dip half in melted chocolate. Instant glow-up.
• Add mini chocolate chips. Because chocolate and PB are soulmates.
• Top with flaky sea salt. Sweet + salty = elite combo.
• Use almond butter instead. Or cashew, or sunflower — whatever nutty vibe you’re feeling.
• Make cookie sandwiches. Stuff two with Nutella or ice cream. You’re welcome.

Cookie FAQs: Just Admit You Wanna Know

Q: Can I use brown sugar instead of white?
A: Yep! It gives a chewier texture and a little caramel flavor. Totally delicious.

Q: Do I need to chill the dough?
A: Nope. That’s the beauty of it. You can literally go from mixing to baking in under 5 minutes.

Q: Can I make these vegan?
A: Try using a flax egg (1 tbsp flaxseed + 3 tbsp water, let sit 5 min). Results vary slightly but still tasty.

Q: Why do mine fall apart?
A: You either moved them too soon or baked too long. Let them cool and handle with care — they’re softies at heart.

Q: Can I freeze the dough?
A: Absolutely. Roll into balls, freeze on a tray, then store in a bag. Bake straight from frozen — just add a minute or two.

Q: Can I double the batch?
A: Can you eat twice as many cookies? Then yes. Do it.

Final Thoughts: The Cookie Hack You Didn’t Know You Needed

These 3-ingredient peanut butter cookies are the baking equivalent of showing up to a potluck in sweatpants and still getting compliments. They’re quick, delicious, and borderline too easy — like, “How is this not black magic?” easy.

Make them once and you’ll start keeping a backup jar of peanut butter around just in case. Because honestly, there’s no such thing as a cookie emergency — unless you’re out of these.