This post may contain affiliate links.
These Peanut Butter Cookies are made with just 3 INGREDIENTS. The recipe is SO easy too, and makes chewy, delicious biscuits that everyone will love. (They’re also gluten free and dairy free!)
A homemade biscuit with only 3 ingredients?! Sign me up, buttercup!
After the success of my 3 Ingredient Nutella Brownies recipe (the chocolatey DREAM), I set about searching for other super easy bakes that only involved a trio of ingredients.
After a LOT of tweaking and testing (I made 250 biscuits in total during the testing process!), these easy Peanut Butter Cookies were created.
They’re not only chewy and delicious, they’re also perfect for baking with children thanks to the simplicity of the method.
Why you’ll love this Peanut Butter Cookie recipe
⭐️ So quick and easy
⭐ Store cupboard ingredients – nothing fancy required
⭐️ Gluten free and dairy free
Peanut Butter Cookie Ingredients Notes
- Peanut butter – You can use any type you like, but I find smooth works best. See my notes below about this
- Sugar – Regular caster sugar is fine
- Egg – I always use medium or large free-range eggs
Type of peanut butter to use
I have tried this recipe with different brands as well as both crunchy and smooth peanut butter.
Honestly? You can tell the difference with all of them – some are more oily but I’m pretty confident that ‘smooth’ peanut butter works with most of the various brands I tried out.
Using crunchy peanut butter changed the texture of the cookies too much for me. They were a little too crisp.
However, if that’s all you have available, try it and let me know how it goes!
➡️ If you do want some texture, try adding some chopped peanuts to the mix.
How to make Peanut Butter Cookies
- Mix your 3 ingredients together with a wooden spoon (or mixer).
- Using clean hands or an ice cream scoop, shape the dough into 10 balls and place on a baking sheet lined with baking paper.
- Press the top of each ball with the back of a fork to give them a cookie shape and pattern on top.
- Bake in a preheated oven as per the main recipe below.
Storing
These cookies store really well in an airtight tin for about a week.
If they are a little hard when you go to eat one, you can zap it in the microwave for 10 seconds to make it soft and warm and delicious!
Top Tips
⭐️ Don’t handle the mixture too much. It will become very oily.
⭐️ Be sure to line the baking tray with baking paper (not greaseproof) so the biscuits don’t stick.
⭐ Bake until just turning golden. Any longer and they will go too crunchy when cold.
⭐ Try drizzling with some melted chocolate after cooking them for a little something extra!
More Easy Cookie Recipes…
Sweet Things
Easy Cookies {Foolproof Recipe!}
Sweet Things
The BEST Oat Cookies
Bake Sale Makes
Daim Bar Cookies {Easy Baking Recipe}
Breakfast
Breakfast Cookies
FAQs
No you don’t NEED one, but if you have one it will make the job a little easier and quicker. But mixing the traditional way is also absolutely fine.
Whatever you do, just make sure you don’t over-mix and handle the dough too much, or it will become very oily. Try to make the balls as quickly as possible.
It makes about 10 medium-sized cookies.
Yes, these are totally gluten free, but please always read the label on the peanut butter jar you’re using to make sure it has all gluten free ingredients.
Sure! Peanut Butter Chocolate Chips Cookies will be delicious so give it a try.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Peanut Butter Cookies {Just 3 Ingredients!}
Ingredients
- 250 g Smooth peanut butter, See notes
- 200 g Caster sugar
- 1 Egg
Instructions
- Preheat the oven to 180℃ fan (200℃ conventional oven / gas mark 6).
- Mix all of the ingredients together until smooth.
- Roll into balls on a baking tray lined with baking paper.
- Press the top of each ball with a fork.
- Bake for 10-12 minutes until just starting to turn golden.
- Wait until cooled on the baking tray and enjoy!
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on July 24, 2019 and updated later to make improvements.
Lovely and tasty and quick to make. I used brown sugar as had no white. Very nice. Soft and slightly crumbly
Hi Ann, brown sugar is a lovely swap and gives them that gorgeous soft, slightly crumbly texture, so glad it worked a treat when you were out of white. Thank you for the lovely review!