3-Ingredient Kraft Peanut Butter Cookies
These 3-ingredient Kraft peanut butter cookies are soft, chewy, and can’t fail. With just a jar of Kraft peanut butter, sugar, and an egg, you get a gluten-free cookie that tastes like pure peanut butter.
The dough comes together in under 10 minutes, and the cookies bake up with crinkly tops and that classic crisscross pattern. A pinch of flaky salt on top is a nice touch, but they’re fantastic plain.
What Makes These 3-Ingredient Cookies So Good
The heavy dose of peanut butter keeps them rich and fudgy in the center, while the sugar gives the edges a delicate bite. No flour means no risk of dry, crumbly cookies.
They are the cookie I turn to when I need something sweet in a hurry. The recipe is forgiving, and the dough doesn’t need chilling, so you go from craving to warm cookies in about 20 minutes.
Ingredients
- 1 cup Kraft Smooth Peanut Butter: use the classic creamy kind, not natural
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract: (optional): adds a warm note
Variations / Substitutions
- Swap the peanut butter: any smooth, shelf-stable peanut butter works, but Kraft gives the most consistent texture. Chunky adds bits but keeps the cookie shape.
- Add a pinch of flaky salt: on top before baking for a sweet-salty finish.
- Stir in 1/2 cup chocolate chips: for a peanut butter cup vibe.
- Use brown sugar: instead of white for a deeper, molasses-like flavor; reduce to 3/4 cup as it’s sweeter.
- Try my Peanut Butter Blossoms recipe next.
How to Make 3-Ingredient Kraft Peanut Butter Cookies
Step 1: Mix the Dough
In a large bowl, stir together the 1 cup peanut butter, 1 cup sugar, egg, and vanilla until smooth. The mixture will be thick and slightly shiny, forming a cohesive ball with no streaks of egg.
Step 2: Shape the Dough Balls
Line a baking sheet with parchment paper. Scoop the dough by the tablespoon and roll into balls about 1 inch wide. Place them 2 inches apart on the sheet. The dough will feel oily but shouldn’t stick to your hands. Use a fork to press a crisscross pattern on top, flattening each ball to about 1/2 inch thick.
Step 3: Bake the Cookies
Bake at 350°F (175°C) for 10 to 12 minutes, until the edges are set and lightly golden. The centers will still look soft; that’s what you want.
Step 4: Serve the Cookies Warm
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Serve them while they’re still slightly warm for the best texture, and watch them disappear.
A Few Tips for Perfect Cookies
- Chill the dough if it’s too sticky: if your kitchen is warm, pop the bowl in the fridge for 10 minutes before scooping. This makes rolling smoother.
- Use a cookie scoop for uniform size, which ensures even baking.
- Don’t overbake: the cookies firm up as they cool, so err on the side of pulling them out when the centers are soft.
Bake times by cookie size:
| Cookie Size | Bake Time |
|---|---|
| 1 tablespoon (small) | 10 to 12 mins |
| 2 tablespoons (large) | 12 to 14 mins |
Keeping the Cookies Fresh
- Store baked cookies in an airtight container at room temperature for up to 5 days. They actually taste better the next day as the flavors meld.
- To freeze unbaked dough: roll into balls, place on a tray, freeze solid, then transfer to a freezer bag. Bake straight from frozen, adding 1 to 2 minutes to the bake time.
Frequently Asked Questions
Can I use chunky Kraft peanut butter instead of smooth?
Yes, but the cookies will have nutty pieces and a slightly less uniform texture. Reduce the sugar by 1 tablespoon if using sweetened chunky.
Do I really need the vanilla?
No, but it adds a warm background note that makes the peanut butter pop. The original recipe works without it.
My dough is too crumbly. What happened?
You might have used a natural peanut butter that separated. Use the no-stir classic peanut butter for best results. If it’s crumbly, add a teaspoon of water and mix again.
Can I make these cookies without the fork marks?
Yes, but they’ll puff up rather than flatten. The fork marks help them bake evenly and give that signature look.
3-Ingredient Kraft Peanut Butter Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment. In a bowl, mix peanut butter, sugar, egg, and vanilla until smooth and well combined.
- Scoop tablespoon-sized portions of dough, roll into balls, and place 2 inches apart on the sheet. Flatten each ball with a fork in a crisscross pattern to about 1/2 inch thick.
- Bake for 10 to 12 minutes, until edges are lightly golden and centers are set but soft. Cool on the sheet for 5 minutes, then transfer to a wire rack. Serve warm.
