These Classic Peanut Butter Cookies are the ultimate in simplicity—soft, chewy, and made with just three pantry staples. This old-fashioned recipe requires no flour, no mixer, and no fuss. Just pure peanut butter flavor in every bite, with that signature crisscross pattern that makes them instantly recognizable.
Whether you’re craving a quick homemade treat, need an easy gluten-free cookie recipe, or want a nostalgic dessert to share, these 3-ingredient peanut butter cookies deliver every time.
Why You’ll Love This Recipe
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Only 3 ingredients — no flour, no butter, no baking soda.
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Quick and easy — ready in just 20 minutes.
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Naturally gluten-free — perfect for those with dietary needs.
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Kid-friendly and fun — great for beginner bakers.
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Soft and chewy texture — with a slightly crisp edge.
Ingredient Breakdown
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Peanut Butter: Use regular, creamy peanut butter (like Jif or Skippy) for best texture. Natural peanut butters may be too oily or dry.
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Granulated Sugar: Sweetens and adds structure. You can substitute with light brown sugar for a hint of molasses flavor.
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Egg: Binds the dough and helps with the chewy texture.
Pro Tips for Perfect Peanut Butter Cookies
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Don’t overbake. The cookies may look slightly soft when you remove them—this is perfect. They’ll firm up as they cool.
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Want a chewier cookie? Use ½ cup white sugar + ½ cup brown sugar for a deeper flavor and softer center.
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Chill the dough for 10–15 minutes if it’s too sticky to roll.
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Add a pinch of salt if your peanut butter is unsalted.
Flavor Variations
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Add chocolate chips or press a chocolate kiss in the center after baking for a peanut butter blossom vibe.
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Use crunchy peanut butter for texture.
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Dip half in melted chocolate and chill for a deluxe twist.
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Swirl in Nutella or jelly for a peanut butter and jelly cookie.
Serving Suggestions
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Pair with a cold glass of milk or hot cocoa.
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Serve with ice cream for a simple peanut butter sundae.
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Pack in lunchboxes for an old-school dessert surprise.
Make Ahead + Storage Tips
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Make ahead: Mix dough and refrigerate for up to 3 days before baking.
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To freeze: Roll into balls and freeze raw dough for up to 2 months. Thaw slightly before baking and press with fork before going into the oven.
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Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
Cultural Note
This flourless peanut butter cookie recipe dates back to mid-century American kitchens and became especially popular during the 1970s for its simplicity. The iconic crisscross pattern? A helpful reminder to flatten the cookies so they bake evenly—now a nostalgic touch that feels like home.
Frequently Asked Questions
Can I use natural peanut butter?
You can, but results may vary. Natural peanut butters can be oily or dry, which affects the dough’s texture. Stir well before using.
Are these cookies gluten-free?
Yes! No flour is used, making them naturally gluten-free—just ensure your peanut butter and sugar are certified gluten-free.
Can I double the recipe?
Absolutely. This recipe scales easily. Just use two baking sheets or bake in batches.
Why do you press the cookies with a fork?
Because this dough doesn’t spread much on its own. The crisscross flattens the dough and ensures even baking.
Can I use a sugar substitute?
Yes, you can use granulated sugar alternatives like monk fruit or erythritol—just note the texture may differ slightly.