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}
Tina Phillips says
These are so yummy and easy to make!!! Can’t wait for my honey to get home to try them. Pb cookies are his favorite. The only thing I did differently is I added a tsp of honey because this added to any cookie recipe helps keep them softer longer.
Mary Younkin says
I’m so glad you like them!
Susan Forow says
I don’t know if I missed this but how long do you put them in the oven for?
Mary Younkin says
12 minutes at 350°F.
Johanna Stokes says
I baked these cookies and they are absolutely delicious. With only 3 ingredients… My grandchildren will be so happy when they come for their vist tomorrow with grandma and grandpa. They love peanut butter. Everyone should try this. Delicious…😋
Mary Younkin says
I’m so glad you like the cookies, Johanna!
Jennifer H says
Can you substitute Swerve for the sugar in this receipt
Mary Younkin says
There are thousands of comments here (too many to sift through easily) however, I’m fairly certain several people have left comments that Swerve worked well for them. I haven’t tried it myself. If you try it, let me know how it works for you, Jennifer.
Erin says
Oh my goodness these were so delicious! Thank you for such a mouthwatering and easy recipe
Mary Younkin says
Erin – So easy they are dangerous too! I am glad you enjoyed them.
Patti W says
These are extraordinary. I modified by doing 1/2 white and 1/2 brown sugar, used crunchy Jiff on butter and 1 tsp of vanilla. I baked 15 mins because I made my cookies a bit larger. I crisscrossed s a fork dipped in white sugar. Allowing the cookies to sit on the sheet with parchment , IF, you can wait, for 5 mins is critical, and then a few minutes on the baking rack. They have a nice shine, are crispy and really awesomely tasty. Yum!
Mary Younkin says
Patti – Thank you for sharing your version. Isn’t that 5 minutes killer, when you want to try them so bad!
Doreen Amster says
These cookies are so delicious and so easy to make. I had to shared the recipe with my mother, sister and a cooking group I belong to. Will be making these again as these are simple ingredients that I always have on hand I did add a little vanilla and sea salt.
Mary Younkin says
I’m glad you like the cookies, Doreen!
Stephanie Blanco says
My mom a retired professional baker can’t believe how good these are. For the effort and simplicity there is no better cookie in my opinion. Amazing.
Mary Younkin says
Stephanie, I am not sure what I love more the simplicity or how delicious they are!
Katie says
Instead of sugar I used a 1/2 cup of monkfruit. And it works well with natural jif peanut butter! Great for a quick and protein rich breakfast!
Mary Younkin says
Sounds perfect Katie!
Diane Bennett says
So easy and delicious! Do they freeze well?
Mary Younkin says
Diane – They do freeze nicely.
Lisa says
These are absolutely delicious as is!!!! I’ve also made them with pretzel pieces for that salty-sweet mix, and this time, I took the advice of that clever cook who substituted 1/2 cup of the sugar for brown sugar,
added vanilla (like you said!), and some dark chocolate chips. Oh my goodness they are good!
Mary Younkin says
Glad you like them, Lisa!
John Lamons says
I’ve made these cookies and they’re delicious.. Wouldn’t change a thing.
Mary Younkin says
Thank you, John!
Helena Guzman says
i hope my little sisters will love these!
Mary Younkin says
I am guessing the will, Helena! Be sure to let me know though.
Linda Roina says
Can I add Stevia instead of sugar
Mary Younkin says
I have not personally tried Stevia – but if you had luck with that exchange before I don’t see why it wouldn’t work, Linda.
Scott Wendelken says
SO GOOD! I can’t believe this works without flour or shortening, but they’re PERFECT. Terrific recipe.
Mary Younkin says
It is crazy how good they really are!