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3-ingredient peanut butter cookies recipe

3-ingredient peanut butter cookies recipe

54 ratings

Using ingredients that you'll have a the back of your cupboard, these simple peanut butter cookies go perfectly with a cuppa. Needing only three ingredients, these are the perfect bakes for getting your little ones started in the kitchen. See method

  • Makes 10
  • Takes 25 mins plus chilling and cooling
  • 219 calories / serving
  • Freezable
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 200g soft light brown sugar
  • 1 large egg
  • 225g crunchy peanut butter

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    2g 8%
  • Sugars

    21g 24%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 22.6g Protein 6.5g Fibre 1.6g


  1. Beat the sugar and egg with an electric whisk for 1-2 mins until smooth. Add the peanut butter and whisk again until combined. Cover with clingfilm and chill for 30 mins.

  2. Preheat the oven to gas 4, 180°C, fan 160°C and line 2 baking trays with nonstick baking paper.Using a dessertspoon, scoop out 10 balls of dough, about 45g each. Flatten the bases a little and arrange on the baking trays at least 6cm apart.

  3. Bake for 12-15 mins until golden at the edges. Leave to cool on the trays for 15 mins, then transfer to a wire rack to cool completely. The cookies will keep in an airtight container for up to 3 days.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Baking recipes

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