Can I use crunchy peanut butter instead of creamy?

Yes! Crunchy peanut butter works just fine and adds a bit of texture and nutty crunch to the cookies. Just make sure it’s well-stirred before mixing, especially if it’s a natural variety.

Can I make these cookies without peanut butter?

Absolutely. Try almond butter, cashew butter, sunflower seed butter, or even mashed banana as your base. The flavor and texture will change slightly, but they’ll still be delicious.

Do I need to chill the dough before baking?

Nope — that’s the beauty of this recipe. No chilling required. You can go from bowl to oven in just a few minutes!

Can I make these cookies sugar-free?

Yes! If you're avoiding added sugars, mashed banana or date paste can be used as a natural sweetener substitute. Just keep in mind that the cookies may be softer and less structured.

Are these cookies gluten-free?

Yes, the classic version made with peanut butter, sugar, and chocolate chips is naturally gluten-free. Just double-check that your chocolate chips are certified GF if you’re baking for someone with celiac or a sensitivity.

Are three ingredient chocolate chip cookies good for meal prep?

Yes! You can store baked cookies in an airtight container for up to 5 days or freeze the dough balls for easy, anytime baking.

Three Ingredient Chocolate Chip Cookies (Simple & Delicious Guide) -2025

Description

These three ingredient chocolate chip cookies are quick, easy, and incredibly satisfying. Perfect for busy days, last-minute cravings, or fun baking moments with kids — all in under 20 minutes.

Ingredients

Scale

Main Ingredients:

1 cup creamy peanut butter (natural or regular)
3/4 cup granulated sugar (or brown sugar for softer cookies)
1/2 cup chocolate chips (semi-sweet or dark recommended)

Optional Add-ins:

1/2 tsp vanilla extract
Pinch of sea salt

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix the peanut butter and sugar until smooth and combined.
Fold in the chocolate chips.
Use a tablespoon or small cookie scoop to form dough balls. Place on baking sheet, spacing 2 inches apart.
Optionally, flatten with a fork for a crisscross pattern.
Bake for 8–10 minutes until edges are golden. Do not overbake.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Enjoy warm or store in an airtight container for up to 5 days.

Notes

Use almond or sunflower butter for a nut-free version.
Replace sugar with mashed banana or date paste for a no-added-sugar version.
These cookies freeze well — either as dough balls or fully baked.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dessert, Cookies
Cuisine: American

Nutrition

Calories: ~160 kcal
Sugar: ~13 g
Sodium: ~80 mg
Fat: ~10 g
Saturated Fat: ~2.5 g
Unsaturated Fat: ~7 g
Trans Fat: 0 g
Carbohydrates: ~14 g
Fiber: ~1.5 g
Protein: ~4 g
Cholesterol: 0 mg