These irresistible 3-ingredient peanut butter cookies seem too good to be true, but they’re very real! The recipe is so easy, you’ll have it memorized in no time.
What You’ll Need for 3-Ingredient Peanut Butter Cookies
Here’s what you’ll need to make this shockingly easy 3-ingredient peanut butter cookie recipe:
- Peanut butter and sugar: You’ll need equal parts peanut butter and white sugar for the dough (one cup each).
- Egg: An egg lends moisture and helps hold the cookie dough together.
How to Make 3-Ingredient Peanut Butter Cookies
Combine the ingredients, roll the dough into balls, make a criss-cross pattern with a fork, and bake until the edges are firm. That’s all there is to it! Find the full, step-by-step recipe with photos below.
How to Store 3-Ingredient Peanut Butter Cookies
Transfer the (completely cooled) 3-ingredient peanut butter cookies to an airtight container or cookie jar. Store at room temperature for up to five days. If you want to go the extra mile, add a slice of bread to the container to absorb the excess moisture and keep them tasting freshly baked for longer.
Related: How to Store Cookies so They Stay Fresh Longer
Can You Freeze 3-Ingredient Peanut Butter Cookies?
You can absolutely freeze these peanut butter cookies! For the best results, freeze the dough balls before baking. When you’re ready to eat the cookies, simply remove the dough balls from the freezer and bake according to the recipe.
Allrecipes Community Tips and Praise
“The mixture was incredibly easy to make, I made it in literally 5 minutes,” according to one Allrecipes community member. “I did add in thin chocolate chips for a little flare, and it was awesome.”
“Few ingredients, simple instructions, great results,” raves another community member.
I made mini cookies for a tea. I’ll definitely make them again.”
“Anyone can make these, and in a short amount of time too,” says jessopn929. “ONE TIP: Add around a teaspoon or two of vanilla extract, which helps make the cookie ingredients blend together and improves the taste.”
Editorial contributions by Corey Williams