These 3 Ingredient Peanut butter cookies bring smiles to toddlers and adults alike. This simple recipe uses just peanut butter, sugar, and an egg. These cookies stay soft, sweet, and chewy, making them perfect for lunchboxes or after-school snacks.
Toddlers and picky eaters will love these easy-to-make cookies. Parents, nannies, and childcare providers can try fun variations like chocolate chip, banana, or oatmeal peanut butter cookies. These simple changes add new flavors while keeping the recipe quick, safe, and enjoyable for the whole family.
Why You’ll Love This Recipe
These 3-Ingredient Peanut Butter Cookies make snack time simple and exciting. Natural peanut butter gives healthy protein and flavor. Organic sugar adds gentle sweetness, and free-range eggs make cookies mushy and chewy.
- Quick and simple recipe perfect for busy parents and toddlers.
- Healthy ingredients that provide energy and nutrition for little ones.
- Fun to make with kids and easy to customize with chocolate chips or oats.
- Safe for home baking with everyday pantry ingredients.
What You’ll Need To Make This Recipe
- 1 cup natural peanut butter
- 1/2 cup organic sugar or coconut sugar
- 1 large free-range egg
Optional: A pinch of salt or 1/2 teaspoon vanilla extract for extra flavor.
Substitutions
- Swap peanut butter with almond butter or sunflower seed butter for a nut-free version.
- Use honey or maple syrup instead of sugar for natural sweetness.
- Replace the egg with a flax egg (1 tablespoon flaxseed + 3 tablespoons water) for a vegan option.
How to Make 3-Ingredient Peanut Butter Cookies
- Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper.
- Mix peanut butter, sugar, and egg in a bowl until smooth.
- Scoop small portions and roll into balls. Place them on the tray.
- Flatten each ball gently with a fork to make a crisscross pattern.
- Bake for 10-12 minutes until the edges are slightly golden. Cool completely before serving.
How to Store This Recipe
These cookies stay fresh and soft for your little ones. Proper storage keeps them delicious and safe to eat.
- Keep cookies in an airtight container at room temperature. They last up to 5 days.
- Store in the refrigerator for up to 2 weeks. This keeps them soft and prevents spoilage.
- Freeze cookies for up to 3 months. Wrap them in parchment paper and place in a freezer-safe bag.
- Separate layers with parchment paper to avoid sticking.
Best Tips for Success
Making these cookies easy and entertaining ensures yummy results for your little ones. Simple tricks keep them soft, flavorful, and safe to enjoy.
- Use creamy peanut butter for fluffy, tender cookies. Natural peanut butter works too but may change texture slightly.
- Mash bananas fully to avoid lumps and create smooth cookie batter. This helps toddlers enjoy every bite.
- Measure ingredients carefully. Accurate amounts keep cookies from spreading too much or staying too thick.
- Space cookies on the baking sheet. This prevents sticking and ensures even baking.
- Cool cookies completely before serving. This keeps them from crumbling and makes them toddler-friendly.
You may like more cookies like Banana Carrot Oat Cookies, Banana Baby Cookies, Red Velvet Cookies. These recipes make your breakfast, lunch and snack time more yummy and healthy.
3-Ingredient Peanut Butter Cookies variations
The 3-Ingredient Peanut Butter Cookies variations offer fun ways to enjoy this simple treat while adding flavor and texture. From chocolate chips and oats to peanut butter swirls or coconut, these variations keep cookies exciting for toddlers and picky eaters.
Each twist adds natural sweetness, extra protein, or a little crunch while staying easy and kid-friendly.
Chocolate Chip Peanut Butter Cookies
These Chocolate Chip Peanut Butter Cookies add a sweet twist to classic peanut butter cookies. The chocolate chips bring a soft, melty texture that kids love. This variation provides extra flavor and keeps toddlers excited for snack time.
To make this version, mix 1 cup peanut butter, ½ cup sugar, and 1 egg in a bowl. Fold in ½ cup mini chocolate chips gently. Scoop small balls onto a baking sheet and bake at 350°F for 10-12 minutes. Let cool slightly before serving with little hands.
Banana Peanut Butter Cookies
These Banana Peanut Butter Cookies combine soft banana with creamy peanut butter for a naturally sweet treat. They provide potassium and healthy fats, making them perfect for toddlers’ snack time.
To make them, mash 1 ripe banana and mix with 1 cup peanut butter and ½ cup oats. Scoop small portions onto a baking tray and bake at 350°F for 10-12 minutes. Let cookies cool before serving little hands.
Oatmeal Peanut Butter Cookies
These Oatmeal Peanut Butter Cookies add a chewy texture with whole-grain goodness. Rolled oats give fiber and energy for growing toddlers.
Mix 1 cup peanut butter, 1 cup oats, and ½ cup sugar in a bowl. Shape into small cookies and place on a baking sheet. Bake at 350°F for 10-12 minutes and allow cooling before serving.
Honey Peanut Butter Cookies
Honey Peanut Butter Cookies are lightly sweetened with natural honey, making them gentle on toddler taste buds. They provide protein and natural sweetness without refined sugar.
Combine 1 cup peanut butter, ½ cup honey, and 1 egg in a bowl. Scoop onto a baking sheet and flatten slightly with a fork. Bake at 350°F for 10 minutes and cool before giving to little ones.
Cinnamon Peanut Butter Cookies
These Cinnamon Peanut Butter Cookies have a warm, cozy flavor that toddlers love. Cinnamon adds antioxidants and a gentle natural sweetness.
Mix 1 cup peanut butter, ½ cup sugar, 1 egg, and 1 teaspoon cinnamon in a bowl. Scoop onto a baking sheet and press lightly with a fork. Bake at 350°F for 10-12 minutes and let cool before serving.
Almond Peanut Butter Cookies
Almond Peanut Butter Cookies provide a nutty crunch and healthy fats for growing toddlers. Almonds boost protein and add a tasty twist to classic peanut butter cookies.
Combine 1 cup peanut butter, ½ cup chopped almonds, ½ cup sugar, and 1 egg in a bowl. Shape small cookies and place on a baking sheet. Bake at 350°F for 10 minutes and cool before serving.
Coconut Peanut Butter Cookies
These Coconut Peanut Butter Cookies give a tropical, sweet flavor that toddlers enjoy. Shredded coconut adds texture and fiber to the snack.
Mix 1 cup peanut butter, ½ cup shredded coconut, ½ cup sugar, and 1 egg in a bowl. Scoop onto a baking sheet and flatten lightly. Bake at 350°F for 10 minutes and allow to cool before serving.
Chocolate Peanut Butter Cookies
These Chocolate Peanut Butter Cookies are rich, sweet, and kid-friendly. Cocoa adds a chocolaty flavor while peanut butter provides protein and healthy fats.
Combine 1 cup peanut butter, ½ cup sugar, 1 egg, and 2 tablespoons cocoa powder in a bowl. Scoop small portions onto a baking sheet and press lightly. Bake at 350°F for 10-12 minutes and cool before serving.
Pumpkin Peanut Butter Cookies
Pumpkin Peanut Butter Cookies are soft and naturally sweet. Pumpkin adds vitamins A and C, making these cookies a nutritious toddler snack.
Mix 1 cup peanut butter, ½ cup pumpkin puree, ½ cup sugar, and 1 egg in a bowl. Scoop onto a baking sheet and flatten slightly. Bake at 350°F for 12-14 minutes and let cool before serving.
Cranberry Peanut Butter Cookies
These Cranberry Peanut Butter Cookies combine tart cranberries with creamy peanut butter. Dried cranberries add fiber and antioxidants for little ones.
Stir 1 cup peanut butter, ½ cup sugar, 1 egg, and ½ cup dried cranberries in a bowl. Scoop onto a baking sheet and press lightly. Bake at 350°F for 10-12 minutes and cool before serving.
Frequently Asked Questions
Why do my cookies turn out too soft?
The dough may need chilling. Cool it for 15–20 minutes to firm up before baking. This helps the cookies hold their shape. Using natural peanut butter can make them softer.
Why do my cookies come out too hard?
Overbaking is usually the cause. Bake until the edges are just golden. Adding a little extra peanut butter or mashed banana keeps them soft and chewy.
Why do cookies spread too much or too little?
Oily peanut butter can make cookies spread too much. Using slightly firmer peanut butter or chilling the dough helps. If cookies don’t spread, press them lightly with a fork before baking.
Can I freeze the dough or baked cookies?
Yes. Freeze dough balls on a tray, then transfer to a bag. Bake straight from frozen for a few extra minutes. Baked cookies freeze well for up to 3 months.
Can I add flavors or mix-ins?
Yes. Small chocolate chips, raisins, or a sprinkle of cinnamon work well. Keep additions small to maintain soft texture for toddlers.
3-Ingredient Peanut Butter Cookies
Bake easy and soft 3-ingredient peanut butter cookies with simple ingredients like eggs, sugar, and peanut butter. Try this toddler-friendly treat today.
8
servings10
minutes20
minutes98
kcal30
minutesIngredients
1 cup natural peanut butter
1/2 cup organic sugar or coconut sugar
1 large free-range egg
Directions
- Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper.
- Mix peanut butter, sugar, and egg in a bowl until smooth.
- Scoop small portions and roll into balls. Place them on the tray.
- Flatten each ball gently with a fork to make a crisscross pattern.
- Bake for 10-12 minutes until the edges are slightly golden. Cool completely before serving.
Nutrition Facts
- Serving Size: 100g
- Total number of serves: 4
- Calories: 250kcal
- Fat: 12g
- Saturated Fat: 4g
- Trans Fat: 0g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 300mg
- Potassium: 450mg
- Carbohydrates: 30g
- Fiber: 4g
- Sugar: 10g
- Protein: 10g
- Vitamin A: 500IU
- Vitamin C: 30mg
- Calcium: 150mg
- Iron: 2mg
- Vitamin D: 1mg
- Vitamin E: 6mg
- Vitamin K: 20mg
- Thiamin: 0.5mg
- Riboflavin: 0.3mg
- Niacin: 3mg
- Vitamin B6: 0.3mg
- Vitamin B12: 0.1mg
- Folate: 100mg
- Biotin: 5mg
- Pantothenic Acid: 1mg
- Phosphorus: 100mg
- Iodine: 50mg
- Magnesium: 40mg
- Zinc: 2mg
- Selenium: 15mg
- Copper: 0.1mg
- Manganese: 0.2mg
- Chromium: 25mg
- Molybdenum: 20mg
- Chloride: 0mg
