These chewy, dense, Peanut Butter Cookies are an unforgettable memory from my childhood.
3 Ingredient Peanut Butter Cookies are a classic cookie; just an egg, a cup of peanut butter, and a cup of sugar.
If you’re hanging out with me on Instagram, the odds are good that you’ve seen me make these at least a time or two.
Peanut Butter Cookies
After you’ve made them once, this easy peanut butter cookie recipe will be forever in your memory too.
If you scan the comments on this post, you’ll see a whole lot of people calling these the Best Peanut Butter Cookies Ever.
When I was in high school, I remember stirring a batch of these cookies together with a girlfriend in the middle of the night. I was a bit skeptical that it would work, but I loved them from the first bite.
There is nothing like being able to satisfy a sweet tooth craving at a moment’s notice! We sat and nibbled on the warm cookies and talked half the night.
In less time than it takes to preheat the oven, you can have these ready and waiting to bake on a tray. There are plenty of variations for these cookies and I’ve played with the recipe a bit in the past.
In the end, I keep going back to the original. I love it for its simplicity.
The best thing about this recipe is that the kids can make these cookies without any help at all. 1 cup of peanut butter, 1 cup of sugar, and 1 egg: there really isn’t anything easier that tastes this good.
3 Ingredient Peanut Butter Cookies
While the main ingredients for the three ingredient peanut butter cookies are simply peanut butter, sugar, and an egg, feel free to change it up.
Add a teaspoon of vanilla, an additional egg (for a gooier cookie – see note in recipe), a pinch of sea salt or a handful of chocolate chips.
The cookies are delicious both written or with the extra ingredients.
Please note: I do not recommend using a natural peanut butter for this recipe. I’ve found that a commercial peanut butter, i.e. Jiff or Skippy will work best for these cookies.
Easy Cookies
For more easy dessert recipes, check out these easy cookie recipes! {5 Ingredient} Coconut Lovers Oatmeal Cookies and these {5 Ingredient} Almond Shortbread Thumbprint Cookies.
I’m always looking for more simple dessert recipes to try. These Easy Double Chocolate Nutella Cookies and these Easy Shortbread Cookies (made with a cookie press) are both on my to-bake list now.
For the easiest and most memorable cake you’ll ever make, try the {6 Ingredient} Cranberry Christmas Cake. You’re going to love it from the first bite. I’m willing to bet on that.
Do you have a favorite super easy cookie recipe? If so, I’d love to hear about it!
Three Ingredient Peanut Butter Cookie Recipe
- Preheat the oven to 350 degrees. In a large mixing bowl, stir together 1 cup creamy peanut butter, 1 cup sugar, and 1 egg until smooth.
- Scoop the dough onto a parchment or Silpat lined baking sheet. (Roll into 1″ balls with your hands, if you do not have a scoop.)
- Press down with the back of a fork and then press again from the opposite direction, to form the criss-cross pattern on top.
- Bake for 12 minutes and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling. Store in an airtight container.
Check out all of the Gluten Free Dessert Recipes on this website!
Cookie Baking Tips
I like to remove about 2 tablespoons of peanut butter from the “cup” listed in this recipe. This results in a slightly less dense cookie that everyone loves even more than the original.
Alternatively, some readers have mentioned that they like to add an extra egg to this recipe. If you choose to add an extra egg, simply scoop the finished cookie dough onto the baking tray.
The dough will not be firm enough to roll into balls or press with a criss-cross pattern. The cookies will be puffier straight out of the oven and then will settle a bit as they cool.
Old Fashioned 3 Ingredient Peanut Butter Cookies
Ingredients
- 1 cup sugar
- 1 cup peanut butter
- 1 egg
Instructions
- Preheat the oven to 350 degrees. Stir the ingredients together until smooth. Scoop onto a parchment or Silpat lined baking sheet. (Roll into 1″ balls with your hands, if you do not have a scoop.) Press down with the back of a fork and then press again from the opposite direction, to form the criss-cross pattern on top.
- These cookies will not spread at all. You can bake the full recipe on a single tray if you would like. Bake for 12 minutes and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling. Store in an airtight container. Enjoy!
Notes
Nutrition
{originally published 08/14/2013 – photos and recipe notes updated 07/20/21}
Liz says
I made these but used Truvia as I am trying to eat a lower sugar /lower carb diet. Still came out great! I used slightly less, probably about 3/4 of a cup instead of 1 cup. Thanks for the great recipe!
Mary Younkin says
I’m so glad that you like the cookies, Liz.
Sue says
Hi. This is a great recipe. I did make a couple of tweaks. I used the 2 eggs per your notes and used half light brown sugar and half coconut sugar. I might try all coconut sugar next time. Thanks for posting!
Mary Younkin says
I’m thrilled that you’re enjoying the cookies, Sue.
Chantell says
I use this recipe.I add a spoonful of vanilla flavoring and I only use Peter pan peanut butter and omg.. they are delicious…
Some other peanut butters has molasses in it which majes the cookie a but more harder than I like.
Mary Younkin says
I’m glad you like the cookies, Chantell.
Ann Cooper says
Can you freeze them
Mary Younkin says
Yes, these should freeze nicely.
Melinda Peterson says
I have to say I am very disappointed in this recipe. I am giving it one star, If I would give it “0” stars if I could. The reasons are 1. When mixing it, the dough seems so very dry, you have to add some liquid to it. 2. The dough becomes very greasy. The grease was dripping off of my hands onto my clothes. 3. They do not cook right and does not look right. 4. They taste very disgusting. I do not recommend this recipe at all.
Mary Younkin says
Well, as you stated, you changed the recipe by adding additional liquid, thereby changing the result entirely. Did you change any other ingredients? When you’re changing a very simple 3 ingredient recipe, there isn’t a large margin for adjustment. This is a very old recipe straight off the jar of peanut butter. Three simple ingredients and they do work well together. When you changed it, you were no longer making the recipe as written. I wish you the best with a different recipe, friend. Clearly, this isn’t the one for you.
Doug says
This is the recipe my grandmother would make for my grandfather. Word for word. I have made these many times and I told some people about it, but never thought it would be used in someone’s cook book or cooking blog.
Mary Younkin says
I’m so glad you have happy memories of it as well. This recipe is actually straight off the side of the peanut butter jar many years ago. It’s an old-fashioned favorite for sure.
Laurie Bouton says
I bake these frequently. They remind me of the peanut butter cookies we used to have in high the school cafeteria.
I always use crunchy peanut butter. I like the way the peanut bits look and taste in the cookie and mine haven’t gone out crumbly at all.
Mary Younkin says
I’m so glad you enjoy the cookies, Laurie.
Nancy says
Will I be able to add chocolate kisses to the center of these? I remember having peanut butter cookies like that as a kid.
Mary Younkin says
Yes, just press them into the warm cookies out of the oven.