3-Ingredient Peanut Butter Cookies (No Flour, 15 Minutes)
Crisp edges, chewy centers, and that warm roasted-peanut aroma—3-Ingredient Peanut Butter Cookies that go from bowl to oven in minutes using everyday pantry staples.
3-Ingredient Peanut Butter Cookies
Course: DessertsCuisine: AmericanDifficulty: Easy18
cookies5
minutes10
minutes120
kcal15
minutesThese flourless, 3-ingredient peanut butter cookies bake with crisp edges and chewy centers in about 15 minutes. Uses 3/4 cup sugar for balanced sweetness, clear doneness cues, and a reliable natural peanut butter method. Freezer-friendly.
Ingredients
1 cup Creamy Peanut Butter (250g)
3/4 cup Granulated Sugar (150g)
1 large Egg (50g)
Directions
- Preheat oven to 350°F (180°C). Line a light-colored baking sheet with parchment.
- Whisk the egg in a bowl, then add peanut butter and sugar.
- Stir until the dough looks glossy and evenly combined.
- Scoop 1.5-tablespoon mounds (about a #40 scoop) 2 inches apart.
- Press a fork crosshatch on each, flattening to about 1/2 inch thick.
- Bake 9–11 minutes until edges look set and tops are puffy and dry but still very soft.
- Cool on the sheet 5–10 minutes to set, then move to a wire rack.
- Repeat with remaining dough and serve.
Notes
- Crucial tip: Pull the cookies when tops look dry and puffy but still feel very soft; they firm up as they cool. Do not bake until hard.
- Storage tip: Freeze portioned dough balls up to 2 months; bake from frozen at 350°F, adding 1–2 minutes.
- International Substitutions: For UK readers, use smooth peanut butter and caster sugar; bake at 180°C. For AUS readers, use smooth peanut butter and caster sugar; a #40 scoop is about 25 ml.
Why This Recipe Works
With no flour in the dough, peanut butter brings both fat and protein while the egg binds and the sugar helps the edges set—exactly what you want in Flourless Peanut Butter Cookies. The structure is simple, and the flavor stays boldly peanut-forward. The 3/4 cup sugar “Goldilocks” ratio keeps the centers plush without tipping into tooth-aching sweetness.
You get that balanced chew associated with chewy 3 ingredient peanut butter cookies, and edges that crisp as they cool. Because there’s no baking soda or powder, the fork crosshatch is more than decoration—it flattens the dough for even baking, creates ridges that crisp, and supports readers seeking naturally gluten-free peanut butter cookies.
Ingredient Notes
Peanut butter (1 cup / 250g): Use creamy, no-stir peanut butter (shelf-stable brands like Jif or Skippy) for the most consistent shape and texture. Natural peanut butter (the kind that separates) can work—use the quick-chill method in the Pro Tip to control spread.
Sugar (3/4 cup / 150g): Granulated sugar delivers the classic crinkly top and crisp edges. You can substitute up to half the white sugar with brown sugar for a deeper flavor, but sticking to mostly white sugar ensures the classic crinkly texture.
Egg (1 large / 50g): One large egg binds the dough and helps it set. Room-temperature eggs mix faster and more evenly.
Equipment tip: You’ll need a dinner fork for the crosshatch, a light-colored aluminum baking sheet, parchment paper or silicone mat, a #40 cookie scoop (1.5 tablespoons), and a wire rack.
How to Make 3-Ingredient Peanut Butter Cookies
Step 1: Mix the Dough ⏱️ 1 min
Whisk the egg briefly in a medium bowl, then add peanut butter and sugar. Stir until the mixture looks glossy, thick, and evenly combined—about 30–45 seconds.
💡 Pro tip: The dough should hold soft ridges and feel scoopable, not greasy or crumbly.
Step 2: Portion & Crosshatch ⏱️ 3 min
Line a light-colored sheet pan with parchment. Scoop 1.5-tablespoon mounds (a #40 scoop) spaced 2 inches apart. Dip a fork in a little sugar, then press a crosshatch on each mound, flattening to about 1/2 inch thick. Wipe or re-dip the fork so it doesn’t stick.
💡 Pro tip: Natural Peanut Butter Fix—If using natural peanut butter, scoop the dough and chill the mounds for 15 minutes. Press the crosshatch slightly thicker (just over 1/2 inch) and bake by the visual cues; add 1 minute if needed. This helps control spread without extra ingredients.
Step 3: Bake & Cool ⏱️ 9-11 min
Preheat the oven to 350°F (180°C) and position a rack in the center. Bake for 9–11 minutes until the edges look set. The cookies should look puffy and dry on top, but still very soft to the touch.
⚠️ Don’t skip this: Do not bake until hard. Cool on the sheet for 5–10 minutes, then move to a rack to finish cooling. That brief set time prevents crumbling.
Expert Tips
- Check pan color. Dark pans brown faster; reduce time slightly and peek early.
- Control sweetness. Use 2/3 cup sugar for a softer chew; use 1 cup for crisper edges with more spread.
- Keep the fork clean. Dip in sugar between presses for neat ridges and no sticking.
- Size up cleanly. For bakery-size cookies, use ~3 tablespoons dough, press to about 5/8 inch, and extend the bake a touch.
Storage & Freezing
To Store: Keep in an airtight container at room temperature for 4–5 days. For a softer chew, stack with small squares of parchment.
To Freeze Baked Cookies: Freeze up to 2 months. Thaw at room temperature and refresh on a warm pan briefly if desired.
To Freeze Dough: Freeze portioned dough balls on a tray until solid, then bag up to 2 months. Bake from frozen, adding a minute or two.
Frequently Asked Questions
How do I keep them from crumbling? Pull them when the tops look dry but still feel very soft, then let them rest on the sheet for 5–10 minutes before moving.
Can I use natural peanut butter? Yes. Chill the scooped dough for 15 minutes, press a slightly thicker crosshatch, and bake by the visual cues. Add about a minute if needed.
Why the fork crosshatch? Without leavening, these cookies won’t spread much. The crosshatch flattens the dough for even baking and creates ridges that crisp.
