There’s something about the smell of peanut butter cookies baking in the oven that makes a house feel like home. Maybe it’s the warm, nutty aroma filling the kitchen or the anticipation of that first soft, chewy bite. Either way, if you’re craving something sweet but don’t want to deal with a long ingredient list or complicated instructions, you’re in the right place.

These 3-ingredient peanut butter cookies (okay, four if you count vanilla extract) are the perfect solution for last-minute dessert cravings, unexpected guests, or just a cozy baking session with minimal effort. They’re soft, chewy, packed with peanut butter flavor, and come together in just 20 minutes from start to finish—no fancy mixers or chilling time required.

And the best part? No flour, no butter, and no fuss. Just a handful of pantry staples, a bowl, and a spoon. Let’s get baking!

Ingredients You’ll Need

Before we dive into the steps, here’s what you’ll need to make these incredibly easy peanut butter cookies:

• 1 cup peanut butter – You can use creamy or chunky, depending on the texture you prefer. Creamy gives you smooth, melt-in-your-mouth cookies, while chunky adds a little crunch.
• 1 cup sugar – This adds the perfect amount of sweetness and helps create that classic slightly crisp exterior.
• 1 egg – The binding agent that holds everything together.
• 1 teaspoon vanilla extract – Totally optional, but it enhances the flavor with a warm, rich aroma.

That’s it! No flour, no baking soda—just four simple ingredients that come together beautifully.

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). If you’re anything like me, you might forget this step until after you’ve mixed everything (oops!), but getting the oven nice and hot before you start ensures the cookies bake evenly.

While the oven is heating up, line a baking sheet with parchment paper or a silicone baking mat. This prevents the cookies from sticking and makes cleanup a breeze.

Step 2: Mix Everything in One Bowl

Here’s where the magic happens! Grab a medium-sized mixing bowl and add:

• 1 cup of peanut butter
• 1 cup of sugar
• 1 egg
• 1 teaspoon of vanilla extract (if using)

Now, stir everything together until it forms a thick, smooth dough. It might feel a little sticky, but that’s totally normal. Unlike traditional cookie dough, which often requires multiple steps (like creaming butter and sugar), this one comes together in less than two minutes.

At this point, you might be tempted to grab a spoon and taste the dough—I won’t judge! Just remember, there’s raw egg in there, so maybe wait until after they’re baked.

Step 3: Shape the Cookies

Now for the fun part—forming the cookies!

1. Use a tablespoon or a small cookie scoop to portion out the dough.
2. Roll each scoop into a ball and place it on the prepared baking sheet, making sure to leave about 2 inches of space between them.
3. Once all the dough is portioned, grab a fork and press down gently on each ball to create that classic crisscross pattern. If the fork starts sticking, dip it in a little sugar before pressing down—it helps keep the dough from pulling up.

At this point, they already look like peanut butter cookies, but trust me, the best part is coming!

Step 4: Bake the Cookies

Pop your baking sheet into the preheated 350°F (175°C) oven and let the cookies bake for 8 to 10 minutes. Since every oven is a little different, keep an eye on them around the 8-minute mark.

Pro Tip: The cookies might look slightly soft in the center when you take them out, but don’t worry—that’s exactly what you want! They’ll firm up as they cool, giving you that perfect soft-yet-slightly-crisp texture.

If you prefer crispier cookies, leave them in for an extra 1–2 minutes, but be careful not to overbake. Peanut butter cookies can go from perfect to dry really quickly, and nobody wants that!

Step 5: Cool and Enjoy

Once you pull the cookies from the oven, let them sit on the baking sheet for about 5 minutes. This helps them set up before you move them. If you try to pick them up right away, they might be too soft and crumble.

After that short waiting period, transfer the cookies to a wire rack to cool completely. This prevents the bottoms from getting soggy and ensures the best texture.

But let’s be honest… who can actually wait for cookies to cool completely? If you sneak one while it’s still warm, I totally understand.

Tips & Variations

Want to switch things up or make these cookies even better? Here are a few fun ideas to try:

 Add a Chocolate Twist

Peanut butter and chocolate are a match made in dessert heaven. Try one of these easy upgrades:

• Press a chocolate kiss into the center of each cookie right after baking for an easy peanut butter blossom.
• Dip half of each cookie in melted chocolate for an extra indulgent treat.
• Mix in mini chocolate chips before rolling the dough into balls.

Make Them Extra Soft

If you love super soft peanut butter cookies, swap out half the sugar for brown sugar. The extra moisture will make the cookies even chewier.

Sprinkle with Sea Salt

A tiny pinch of flaky sea salt on top right after baking brings out the peanut butter flavor and balances the sweetness perfectly.

Go Nutty

If you’re a fan of crunch, stir in a handful of chopped peanuts or almonds for extra texture.

this recipe

FAQ: Peanut Butter Cookies Edition

1. Can I use natural peanut butter?

Yes, but with a small tweak! Natural peanut butter tends to have more oil separation and a runnier consistency, which can affect how the cookies hold together. If using natural peanut butter, make sure to stir it really well before measuring and consider adding an extra tablespoon of sugar to help with texture.

2. Can I make these cookies sugar-free?

Absolutely! You can swap the sugar for a granulated sugar substitute like monk fruit sweetener or erythritol. Just keep in mind that sugar helps with the texture, so they may turn out slightly different in consistency.

3. Why do my cookies fall apart?

These cookies are naturally more delicate since they don’t contain flour. If they’re too crumbly, it could be because:

• The dough wasn’t mixed well enough.
• They were overbaked.
• They weren’t left to cool before being moved.

Try reducing the baking time slightly or letting them cool completely on the baking sheet before transferring to a wire rack.

4. How should I store these cookies?

Once completely cooled, store your cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they can be frozen for up to 3 months! Just thaw at room temperature before enjoying.

5. Can I double the recipe?

Yes! This recipe is super easy to scale up if you want more cookies (and trust me, you’ll want more). Just double all the ingredients, and you’re good to go. You may need to bake them in batches depending on the size of your oven.

6. Can I make these cookies vegan?

Since this recipe relies on an egg for binding, you’ll need a substitute. Try using a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and left to sit for 5 minutes). It won’t be exactly the same, but it works well!

7. Can I add mix-ins to the dough?

Yes! These cookies are great as-is, but you can mix in chocolate chips, chopped nuts, or even a sprinkle of cinnamon for extra flavor. Just don’t go overboard—too many mix-ins can make the dough hard to roll.

Final Thoughts: The Best No-Fuss Cookie Recipe

And that’s it! A simple, no-mixer, no-fuss peanut butter cookie recipe that’s perfect for any occasion. Whether you’re making a quick treat for yourself, baking with kids, or whipping up a last-minute dessert for guests, this recipe never disappoints.

Now, go enjoy those cookies (preferably with a glass of milk), and happy baking!

PEANUT BUTTER COOKIES

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• Author: Lucas Recipes
• Total Time: 15 mins

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Description

These classic peanut butter cookies are easy to make with just four simple ingredients! They have a rich, nutty flavor, a crisp edge, and a soft center. Perfect for a quick treat or a fun baking activity with kids.

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Ingredients

Scale 1x2x3x

• 1 cup peanut butter – Creamy or chunky, depending on your preference.
• 1 cup sugar – Adds sweetness and a slight crispiness.
• 1 egg – Helps bind the dough together.
• 1 teaspoon vanilla extract – Enhances the flavor with a warm aroma.

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Instructions

1️⃣ Preheat the oven:

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper or a silicone baking mat.

2️⃣ Mix the ingredients:

In a medium bowl, combine the peanut butter, sugar, egg, and vanilla extract.

Stir until the mixture is smooth and fully combined. The dough will be slightly thick and sticky.

3️⃣ Shape the cookies:

Scoop out tablespoon-sized portions of dough and roll them into balls.

Place them on the prepared baking sheet, spacing them about 2 inches apart.

Use a fork to press the dough balls down in a crisscross pattern for that classic peanut butter cookie look.

4️⃣ Bake:

Bake for 8–10 minutes or until the edges are just set.

The cookies may look slightly soft in the center, but they will firm up as they cool.

5️⃣ Cool and serve:

Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy warm, or store in an airtight container for up to 5 days.

Notes

• For a chewier texture, slightly underbake the cookies and let them cool on the baking sheet.
• Want extra crunch? Add chopped peanuts or chocolate chips to the dough!
• For a sugar-free option, use a sugar substitute like monk fruit sweetener or coconut sugar.

• Prep Time: 5 mins
• Cook Time: 10 mins