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I’m just going to say it, these easy peanut butter cookies are what you make when you don’t feel like baking, but need some cookies. No flour, no butter, and absolutely no planning ahead what-so-ever.
The original 3 ingredient version is as simple as it gets, peanut butter, sugar, and an egg. But if you’ve ever wondered how to turn those into 4 ingredient peanut butter cookies, there’s one small addition that makes them even better (and yes, we’re doing that here, too).
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How to Make These 4 Ingredient Peanut Butter Cookies
If you want to turn these into 4 ingredient peanut butter cookies…wait for it…just add 1/2 teaspoon of vanilla extract. That’s it! It doesn’t change the texture, doesn’t complicate the recipe, it just gives the cookies a slightly richer, more bakery-style flavor.
Why These Are Still The Best Peanut Butter Cookies
The original 3 ingredient recipe has been around for ages because it’s solid and it works. The cookies come out soft in the center, lightly crisp on the edges, and just structured enough to hold together without falling apart. They’re peanut butter perfection in under 20 minutes.
Ingredient Notes
- Regular creamy peanut butter works best in this recipe. Natural peanut butter can also work, but the cookies will be fragile and more crumbly. The texture can also feel “off”, so keep that in mind.
- The vanilla extract is the simple fourth ingredient that turns these into 4 ingredient peanut butter cookies. The cookies still work perfectly without it, however.
- I also like to toss in a pinch or so of sea salt with the vanilla for balance (I mean we’ve already gone over the 3 ingredient “limit”, so why not go wild, right?).
Step-By-Step Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, mix peanut butter, sugar, and egg with a spoon until smooth.
- If you’re using the vanilla extract and/or the salt, stir them in with the wet ingredients.
- Scoop dough into balls (about 1.5 tablespoons each) and place them 2 inches apart on the baking sheet.
- Use a fork to gently press a crisscross pattern on top of each cookie.
- Sprinkle the tops of each cookie with sugar, if you want a little extra crunch.
- Bake the cookies for 9–11 minutes, just until the cookies look set. Rotate the pan halfway through to ensure even baking.
- Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Recipe Tips & Notes
- You don’t need a mixer for these cookies. The dough comes together easily with just a spoon.
- Don’t overbake the cookies. They don’t brown much, so pull them out when they look just set.
- The dough will be soft and slightly sticky, that’s totally normal.
- If your fork sticks to the tops of the cookies when pressing the crisscross pattern, dip your fork in sugar first.
- If your peanut butter is unsalted or if you’re adding the vanilla extract for the 4 ingredient version, I recommend adding a small pinch of sea salt too.
- You can use anywhere from 1/2 to 1 teaspoon of vanilla extract.
- The 4 ingredient vanilla extract cookies will be slightly softer in the center.
Storage Recommendations
Store the cookies in an airtight container at room temperature for up to 3–5 days. They’ll soften slightly as they sit, but still hold their shape.
To freeze, let the cookies cool completely, then store them in a freezer-safe container for up to 3 months and thaw at room temperature. You can also freeze the dough by scooping it into balls first and then bake straight from frozen, adding an extra minute or two to the bake time.
3 Ingredient Peanut Butter Cookies (Or 4 If You Add Vanilla)
Ingredients
- 1 cup peanut butter (regular, creamy)
- 1 cup sugar
- 1 egg
- 1/2 tsp vanilla extract (optional, may use up to 1 teaspoon to taste)
- 1/8 tsp sea salt (optional, use for unsalted peanut butter)
- Extra sugar for sprinkling on top (optional)
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, combine peanut butter, sugar, and egg and stir with a spoon until smooth.1 cup peanut butter, 1 cup sugar, 1 egg
- Add the vanilla extract and sea salt (if using) and stir to combine.1/2 tsp vanilla extract, 1/8 tsp sea salt
- Using a 1.5 TBS cookie scoop, scoop the dough onto cookie sheets 2 inches apart.
- Using the back of a fork, gently press down on the top of each cookie in a crisscross pattern to flatten them out.
- Generously sprinkle the tops of each cookie with sugar (optional).Extra sugar for sprinkling on top
- Bake cookies for 10 minutes, rotating the baking sheet halfway through to ensure even baking.
- Let cookies cool on the pan for 5 minutes prior to transferring to a wire rack to cool completely.
- Store cookies in an airtight container for 3-5 days or freeze for up to 3 months.
Notes
- No mixer needed for these cookies. The dough comes together easily with a spoon.
- Don’t overbake these cookies. Pull them out when the cookies look just set (they won’t brown much).
- The dough will be soft and slightly sticky, that’s normal.
- Dip your fork in sugar to prevent sticking when pressing the tops down.
- Add 1/8 tsp sea salt if using unsalted peanut butter or if using vanilla extract.
- Vanilla extract is optional, but adds a more classic cookie flavor.
- Cookies will be slightly softer in the center with the vanilla extract added.
I love how easy and simple these cookies are! And so easy. Putting these in the weekly rotation, LOL.
Thank you so much Diana! I totally agree, simple peanut butter cookies for the win!
Yum! So delicious and easy! These were a huge hit with my family.
Thank you so much Tara! They are such a great quick treat! 🙂
I love peanut butter cookies and these are PERFECT! I’d make these again!
Oh girl, me too! I’m so glad you loved them!
OMG, I would have never thought you can make cookies with just 3 ingredients. Incredible. 🙂
Right, Edyta? They’re pretty amazing, Glad you liked them!
I love that the ingredients for these are in the pantry 100% of the time. These make a great little packable nibble. I surprised my husband with some today. He said they’re great!
Oh my gosh, yes Jeni! You can whip them up on a whim! I’m so glad he loved them! 🙂
Simple, easy, and delicious. My kids love peanut butter cookies and these were perfect.
Yes, yes, yes Veena! I agree! Thank you so much.
YUM! These cookies are so good! I love how easy it is to make them ♥
Thank you so much Natalie! 🙂
I remember making 3 ingredient PB cookies growing up. One of my first baking memories. 🙂 These cookies are so simple, but so delicious! I always have these ingredients in my pantry too; thanks for taking me back.
Oh my gosh, Marie, me too! They were always a go-to for my mom because they were easy and we ALWAYS had the ingredients in the pantry!
Made these with my kids, they had so much fun! I love that these are so simple and need so little ingredients.
Aw thank you Bintu. Glad you guys had fun and enjoyed them!
These are so scrummy! Very soft flavorful cookies.
Thanks so much, Chris! 🙂
A great recipe with simple ingredients and so easy to make.
Thank you so much Helen, glad you enjoyed the cookies.
My granddaughter and I just made these peanut butter cookies. They are delicious! We were snowed in and I didn’t think I had ingredients to make anything. Then I got your email. We always have these 3 ingredients. I did add a little vanilla and a little salt. They are delicious! Thank you, Kristine! We had cookies and milk on a snowy day.
Hi Christine! I was just reading your email too! I’m so glad – that’s probably the thing I love the most about this recipe, I literally always have the ingredients! I’m so glad you two enjoyed them and that you were able to have homemade cookies on a snowy day! I’m kind of jealous of your snow, it’s already 80 degrees here! Sending love! XO
Can you microwave this cookie. We love these, but my son has no oven to cook them or do you have any suggestions for a microwave cookie
Hi Shirly! I haven’t actually tried this, but I’d think you could. I’d expect the cookies to be softer and more fudge-like (no crisp edges). Try microwaving a small flattened scoop for 30–45 seconds, then let it sit for a minute to firm up a bit. Good luck!
Very easy and the cookies have a very good flavor.
I’m thrilled you enjoyed these Angela! Thanks so much for the feedback.
Does Walmart have cookie baking sheets?
Hi Irene! They sure do, in the kitchen and bakeware section. I usually buy the plain aluminum Nordic Ware baking sheets – they’re my favorite! Happy baking!
Can you do this with banana in place of peanut butter?
Hi Brenda! The peanut butter is what gives these cookies their structure. Banana will make them much softer and more like a mash than a cookie, so they won’t hold their shape the same way. If you want to use banana, a simple mix of mashed banana and oats baked into little cookies works much better. You can even add a few chocolate chips for sweetness. 😁
Okay so that would be like a half cup mashed banana and a half cup oats?
Hi again! I’ve made them like this: mash 2 ripe bananas and stir in 1 cup rolled oats (and a pinch of salt if you have it). Add a few chocolate chips if you want too! Scoop onto a lined baking sheet and bake at 350°F for 10–12 minutes, until set. They’re always kind of chewy and lightly sweet. I make these for my grand babies since there’s no refined sugar in them. You could also half the recipe and just use 1 banana and 1/2 cup rolled oats.