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Old Fashioned 3 Ingredient Peanut Butter Cookies


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These chewy, dense, Old Fashioned 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 Snapchat or Instagram, the odds are good that you’ve seen me make these a time or two.

3 Ingredient Peanut Butter Cookies are a favorite with everyone! Get the recipe at barefeetinthekitchen.com

After you’ve made them once, the recipe will be forever in your memory too. When I was in high school, I remember stirring a batch of these together with a girlfriend in the middle of the night. There is nothing like being able to satisfy a sweet tooth craving on 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 here 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. Follow me on Pinterest for all of my favorite easy dessert recipes.

Feel free to 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 as written or with the extra ingredients. 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.

Pin this recipe now, so you’ll have it when you need it. For more easy dessert recipes, check out these {5 Ingredient} Coconut Lovers Oatmeal Cookies, the {6 Ingredient} Cranberry Christmas Cake, 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. These Peanut Butter Chocolate Chip Shortbread Cookies are amazing with a cup of coffee or glass of milk, I need to add them to my list to make again sooner than later.

Do you have a favorite super easy cookie recipe? If so, I’d love to hear about it!

Old Fashioned 3 Ingredient Peanut Butter Cookies recipe by Barefeet In The Kitchen

Check out all of the Gluten Free Dessert Recipes on this website!

Kitchen Tip: I use these mixing bowls, this spatula, and this baking sheet to make this recipe.

4.86 from 14 votes
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Old Fashioned 3 Ingredient Peanut Butter Cookies
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 
Chewy, dense, peanut buttery cookies are an unforgettable memory from childhood.
Course: Dessert
Servings: 14 -18 cookies, depending on size
Calories: 168 kcal
Ingredients
  • 1 cup sugar
  • 1 cup peanut butter
  • 1 egg
Instructions
  1. 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.
  2. 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

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. It 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.

(originally published 08/14/2013 – photos and recipe notes updated 04/1/17)

3-Ingredient PB Cookies are the easiest, tastiest, most loved cookie ever! Get the recipe at barefeetinthekitchen.com

Old Fashioned 3 Ingredient Peanut Butter Cookies - get the recipe at barefeetinthekitchen.com

 

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      • 12 minutes in a microwave would give you a rock or a mess. Either way inedible. You can bake a mug cake in the microwave in 1-2 minutes so it shouldn't take more than that for cookies if the recipe can hold up to microwave cooking.
        Reply

    • You should be able to substitute with healthier options like honey, maple syrup or even coconut sugar. I'm sure splenda would work too but it's really not a healthy option if that's what your looking for.
      Reply

    • You possibly could, but I've never baked with Splenda or used it myself. I really have no idea how that might work. If you want to try it, I'd go by taste and be sure not to over-sweeten it.

      If you can have it, coconut sugar would be a great option. I'm not sure how liquid sweetener alternatives would work with such a simple dough. Let me know how it turns out if you decide to try it!
      Reply

      • I made mine with Splenda sugar (crystal form) and they came out wonderful... Everyone loved them and I didn't even tell them ingredients 😅
        Reply

        • I feel it is wonderful when people try out new ingredients to make things and I understand the desire to not say anything because you want people to try it out without prejudice! BUT please keep in mind that if you are serving these to people outside your family, and sometimes even within your family, be careful as some people have odd and unusual allergies/ sensitivities!I, personally, have a severe reaction to splenda aka. sucralose and had a situation where someone at work brought in baked goods that had the sugar replaced with sucralose/splenda and, wanting to show that splenda doesn't taste different than sugar, didn't tell us about the switch. , I must say it certainly did taste amazing but, as I was not told about the switch... well, let's just say it was severely unpleasant and the person felt awful as they never intended to hurt anyone!Just a cautionary tale when subbing ingredients to always check with people whom will be eating your delicious treat, even sneakily if you want to sub without prejudice, prior to serving it!
          Reply

          • You are so right-splenda is dangerous. So is all that sugar-cancer causing. I actually just use one tablespoon sugar we have become so used to unsweetened things.

      • I thought people were finally aware of the dangers of sugar substitutes. Especially aspartame. It's poison. sucralose isn't much better Try stevia instead Or use honeymmoir bodies don't break down fake sugar well at all and it actually makes you fatter. Unless you cannot use sugar, you're better off using the real thing.
        Reply

    • I just made a batch with splenda and my husband really liked them...they came out really good...I also made a batch with regular sugar and well lets just say this is my new peanut butter cookie recipe...thank you for sharing!!!!
      Reply

    • It has not been proven that splenda or sweet and low is bad for you. So until they say that, splenda should be ok. This recipe has way to much 'sugar'
      Reply

        • Splenda doesn't have aspartame in it. It's made from dextrose, maltodextrin and sucralose. I use it because it doesn't have aspartame in it.
          Reply

          • My Doctor recommends it and even after I mentioned his nurse said to use regular sugar in coffee, etc... i think my Doctor knows more than the nurse!! i have been using Splenda for years!!

          • All those things you mention are dangerous-all chemically processed. Coconut sugar, maple syrup and honey are safer.

        • Splenda does not contain aspartame. I am highly allergic to aspertame and I can use Splenda. However, I choose to go without any artificial sweeteners since they are not good in general.
          Reply

      • I would be inclined to use half regular sugar and half splenda, or some other substitute. It's the egg that I am really wanting to substitute, so I will see how that goes.
        Reply

    • I've been told that Splenda worked out well with these cookies, but I have not tried it myself. It's certainly worth a shot, especially if you already have Splenda in your house.
      Reply

    • mine did not work out. the batter was fine, but after 12 minutes in the oven, they were still undone. i left them 2 min more, let them cool, and some broke when i tried to remove them from the pan, some were still very soft. so, i don't know what i did wrong, but i will try to make them again. they looked like they needed some flour. tasted great!
      Reply

      • They do not need flour. I have made these and my mom made these for me when i was a kid. You might want to get your oven checked for correct temperature. They ahould only take approximately 5 mins to bake.
        Reply

    • I make them often with splenda. They are a little crumbly, but they turn out good! My brother has type 1 diabetes and my father in law has type 2, so I make them ALOT!!!
      Reply

    • Splenda, as well as all other artificial sweeteners, are not the best for our bodies. Not that white sugar is either, lol, but the artificial ones produce a chemical response in our bodies that confuses our mind/ body, and they should at least should undergo a LOT more studies before being on the market. Just a word of caution. http://www.huffingtonpost.com/2013/06/12/splenda-health-risks-cspi-leukemia-artificial-sweeteners_n_3431024.html
      Reply

    • i would not use splenda because it is not good for your body. if you dont want to use regular sugar you can use stevia which is a better alternative to splenda.
      Reply

    • I am borderline Diabetic and I use 75% Spenda and 25% Organic Sugar.
      NOTE, that no studies have determined that Splenda causes any issues with the human body, only with mice.. That study that people post up from Huffington, is from an Italian study that found it caused health issues in mice.. But what it does not talk about is the huge doses of Splenda that were given to the mice.

      For me, I always use 75% Spenda to Natural/organic sugar in my baking
      I never use processed white sugar.
      Reply

    • Agave is much better than Stevia and doesn't have that revolting aspertame flavour. It's also all natural, so way better than shoving a ton of chemicals (sweet n low, splenda, etc) into your body.
      Reply

      • "This is why most natural health experts agree that agave nectar isn't all that it's cracked up to be: It has a low-glycemic index because it's largely made of fructose, the single most damaging form of sugar. It has the highest fructose content of any commercial sweetener on the market."
        Reply

        • I've also read agave is one of the worse alternative sugars due to fructose. I have been using coconut sugar.
          Reply

      • The manufacturing process is similar to how other unhealthy sweeteners are made, such as High Fructose Corn Syrup. So… the sweetener sold as Agave nectar is NOT truly “nectar” – it is a refined, processed sweetener made from Agave nectar.Jun 9, 2017 Agave Nectar: A Sweetener That is Even Worse Than Sugar https://authoritynutrition.com/agave-nectar-is-even-worse-than-sugar/
        Reply

    • After reading all the above comments, I HAD to make these cookies. So, I had a box of Raw Stevia that I HATED the way it made my coffee taste, so, to lessen the amount of sugar for these cookies, I used all the Stevia and added for the rest Raw sugar. I also put in 2 teaspoons vanilla and I used 3 eggs instead of just 2. This made them PERFECT. They are not crumbly and they are still soft.
      Reply

    • LOL....I found this as my daughter has a sweet tooth and we didn't have anything to bake. I remembered the ingredients from when I was a teen and would make them but couldn't remember how long to bake and the temp. In reading this, it took me back more than 30 years and now my daughter will always have something to make if she has a sweet tooth!
      Reply

    • Try the Baking Stevia 75% less Sugar. I buy it at Kroger, but I think you can get it at any grocery store. Please Google Splenda is not splendid
      Reply

    • Would I use 1 cup of Splenda in place of the sugar ? I love these recipes because they are so easy that even my granddaughter can make them
      Reply

      • My husband was diebetic and I used splenda in my cooking & bakng for years, Even though he has passed away I contunue using splenda.
        Reply

    • Splenda is possibly the worst option you could choose (for anything). Try Stevia or Xylitol if you're staying sugar free.
      Reply

  16. I always put a little chocolate drop in the middle of mine.
    Cheers! Barbara, Sunday at the Giacomettis'
    It reminds me how my husbands mother used to go crazy looking for Peanut butter in Italy. Use to have to send her jars of it. She would even make Peanut butter pancakes and waffles. hehe hehehhe.. (This was the 1960's).
    Reply

  19. I'm about 3 or so weeks into a 6-month gluten-free "trial" diet recommended by my doctor. I found you through Sue at The View from Great Island. I made these cookies today and they darn near taste as good as my Grandmother's Old Fashioned Peanut Butter Cookies that taste more like shortbread. Thank you. I'll be doing lots of baking from your blog.
    Reply

  20. I made my grandma's recipe that had shortening, flour, baking soda and so on. Then I found this and I hour excited that making cookies is so easy! Which I exclaimed to my family! My brother then informed me he doesn't like grandma's recipe because there's just too much in them, he loves these "true" peanut butter cookies!
    Reply

  21. My mother used to make these for us all the time but she would make into a log wrap it in wax paper and put them in the freezer and slice them. At least I think this is the same recipe. Very seldom did they make it from the freezer to the cookie sheet.
    Reply

  22. I've made them both with white sugar and brown sugar now. It depends on your own personal preference...whether you like brown sugar or regular sugar...as to how they will taste. The brown sugar ones make a softer cookie. I've also tried it with crunchy peanut butter. They are good both ways.
    Reply

  33. Would all natural peanut butter, made only from peanuts and salt, work for this recipe? I haven't tried it but worry that it wouldn't work as well.
    Reply

    • I only ever use natural peanut butter (the commercial stuff is terrible for you) and it works fine but I couldn't tell you for if it works "as well" because I don't have a comparison point.

      When my son first went on a gluten free diet I used to make these all the time with all natural almond butter to get more (non peanut) protein into him and that definitely didn't work as well as the peanut butter. He still loved them but the texture was off.
      Reply

  38. Made these cookies today! My guys loved them!! Added a fistful of chocolate chips, splash of vanilla, & pinch of sea salt.... perfect sweet snack to heat the kitchen on a snow day!
    Reply

  39. I made this a few weeks ago and they turned out great...I added chocolate kisses in some and Rollo candy in others. It was pretty great
    Reply

  42. Just made these! Added a pinch of salt and a dab of vanilla, after they were removed from the oven while they set, I sprinkled a little sugar on each cookie. Family just went nuts over the smell and the taste of these guys <3
    Thank you! These are just as good as peanut butter cookies with about 8 ingredients!
    Reply

  43. I substituted Almond Butter for PB and used Coconut sugar instead of white sugar and i added a cup of chocolate chips and they turned out amazingly addicting Ingredients,are below
    1 cup almond butter
    2 tbsp flax seed + 3 tbsp water or 1 egg
    ½ tsp sea salt
    ½ tsp baking soda
    ½ cup of coconut palm sugar
    ½ tsp vanilla
    ½ cup of chocolate chunks
    Reply

  44. I made the cookie today they were great except I had to bake longer than 12 min, but loved how easy it was.
    Reply

  45. I have just these cookies today and they are AMAZING!! So so so easy! Cooked them for a couple of mins longer than suggested. They are lovely and chewy and not too crumbly. Thanks so much for this recipe!
    Reply

  46. Just made these cookies. I didn't use the parchment paper. I used reduced fat peanut butter (all I had). I cooked them for 8-10 minutes. They were flat (and didn't taste as good as the ones as a friend made). Was it the peanut butter?
    Reply

    • You are right. The reduced fat PB won't bake the same as a full-fat version. All natural peanut butters also don't tend to work as well for baking. Sorry they didn't turn out as nice as the first batch!
      Reply

  47. Just made a batch tonight using Splenda for the sugar and crunchy peanut butter. Awesome recipe. Thanks for sharing.
    Reply

  48. I just made these... Hands down one of the best peanut butter cookies. Next time I'll try it with chunky peanut butter..
    Reply

  50. hi...am in europe and am wondering what weight measures you use? (we don't use "cups" here so I'm a bit lost!!) cheers!
    Elaine
    Reply

    • Hi Elaine,

      1 cup sugar = 7 ounces
      1 cup peanut butter = 9.5 ounces

      Hope that helps!
      Mary

      P.S. I found this awesome chart for conversion: http://www.kingarthurflour.com/recipe/master-weight-chart.html
      Reply

  52. I just took a batch out of the oven about an hour ago. I make mine with 4 ingredients though...I add a cup of semi-sweet chocolate chips to them and just drop them, I don't flatten them. SO GOOD!!!
    Reply

    • I've never used foil on a cookie pan. If you've used it with cookies in the past, it should be fine. Otherwise, I'd skip it. I really don't know how that would work. Let me know if you try it!
      Reply

  54. HOW DO THESE stay together with no flour, and all the other ingredients you put in the regular recipe for these cookies.???
    Reply

  55. are they hard and crunchy because my dad has no top teeth so i try to make everything kinda soft for him. if they are crunchy is there anyway to make them softer
    Reply

  57. I made a batch of these to take camping. I didn't have a full cup of peanut butter but had sunflower butter with flaxseed to add to the mix. I also added dark chocolate chips. The group raved about them and I've been asked to bring them every time we go camping now! I didn't even get to try one because they were gone so quickly! I will double or triple the batch for our next trip and save a few at home for myself! And these are dog-friendly if you don't add the chocolate to them. :-)
    Reply

  58. I just made these this week with Wild Friends Chocolate Coconut Peanut Butter. They turned out just like they do with regular peanut butter but just a little too sweet. I might try again and reduce the sugar a bit. I usually use Adam's which is sugar free and the Wild Friends is sweetened already.
    Reply

  65. These were VERY oily as they baked and they definitely spread, so I'm glad I baked them on two sheets. Maybe the brand of peanut butter affects the result, but they were delicious, so I'm not too worried about it :)
    Reply

  66. So I made these cookies n last night in I love peanut butter I'm a very good cook but when it comes to baking that's out the door lol but I made them I let them stay in the oven for 15 mins in when I took them out they were very soft in falling apart so I'm wondering if I did anything wrong.
    Reply

    • That's very strange, I've never experienced anything like that and we've made these dozens of times over the years. Did you let them cool a few minutes before trying to move them off the baking sheet?
      Reply

    • I don't know if the cookies will work the same with powdered sugar. It will definitely affect the texture. If you try it, let me know how it works for you!
      Reply

  71. Cookies DO spread. They taste fine but look awful so I now I have to bake something else to give. Will use another recipe in the future.
    Reply

    • That is very strange. I've made these cookies dozens of times and I have never once had them spread. Were you by any chance using a natural peanut butter? I haven't tried that myself, but I've heard that it can cause them not to work the same way.
      Reply

    • Well, I followed that recepie and this is what I got:

      http://ge.tt/api/1/files/49oniI12/0/blob/x675

      Any idea what could went wrong?
      Reply

    • Without being in your kitchen with you, I really can't say. 1 cup of sugar, plus 1 egg, plus 1 cup of regular peanut butter has never resulted in anything like that for me. I'm very sorry for the hassle, but unfortunately, it's such a simple recipe, there's really nothing to troubleshoot. My guess would be that you used a natural peanut butter and not a plain old Jiff or Skippy peanut butter. I've heard that some natural peanut butters work fine while others do not.
      Reply

  72. I just made these and they are absolutely amazing!!! However, it is a tad too sweet for my taste. I was looking around online, and if you want to make them prettier/neater, dip them in sugar before baking to shape.
    Reply

  73. A co-worker wanted Peanut Butter Cookies, so after I got back from work at 7:45PM, I went online and searched through a bunch of recipes until I came upon yours. When I first saw it, I was kind of skeptical about it having just 3 ingredients, but I was tired, and didn't want to make something that was too complicated, so I gave it a try... Turns out, I was wrong to be a skeptic.

    These are the cutiest cookies ever, and they taste so delicious. The ones I made look so dainty, I'm charmed so much by them. Q_Q I just can't get over their cuteness.

    The recipe was so simple, and it took round about an hour in total to get everything mixed/cooked/cooled and packed. Now I'll have them for tomorrow morning! I'm so happy.

    Thank you for this perfect recipe.

    I noticed a few reviews stating that their cookies spread out too much, but I don't understand how anyone could have a problem with the consistency when they make them. I used aluminum foil to cover the cookie sheets, and sprayed them with oil. When I pulled one batch out, they seemed a bit underdone than the previous batch because they still looked a bit greasy. I popped the cookies back in the oven for a few more minutes and they lost their greasy look, crisped up a bit and were as close to perfection as anyone could get.

    :D Here's a picture!

    http://i47.photobucket.com/albums/f195/Asheth/PBCookiescute.jpg
    Reply

  74. Oh my goodness, these taste so amaing!! I just made these and I love them :D

    I used coconut palm sugar which gave it more of a toffee taste and they spread just a tad, but definitely nothing worth complaining about!! These are awesome. Took me 25 minutes total. Just prepped while the oven heated, popped two trays in there, and made a touch of chocolate icing to put on top while they were baking. They came off the tray seamlessly after 2 minutes of cooling. I actually didn't use any liner for my trays. I just greased them with some butter to keep them from sticking; worked like a charm.
    I find them perfect the way they are though, so I'll save the chocolate icing for my honey when he gets home to have a taste ;) (I suspect the brown coconut sugar might have made mine a bit more sweet than other alternative sweeteners might have, but I'm happy :D)
    Thank you so much for sharing!!! :D
    Reply

  76. As someone with very little cooking and baking experience, I am amazed at the ease of this recipe. I'm even more amazed by the taste of them! They looked a bit soft after 12 minutes, so I kept them in for another minute, let them sit on the sheet for 2 minutes and they firmed up. I waited an excruciating 30 minutes as they cooled with the great smell in the air before tasting one. Delicious! Outside is crisp, but not hard, inside is soft, but not mushy. I will be making these regularly. Mmm, mmm, mmmm.
    Reply

  77. I have the same recipe, I also add chocolate chips been fixing them for years. The more choc. chips the more it tastes like Reese Cups
    Reply

  78. love this recipe:) :) :) :) would you have a super easy recipe for oatmeal raisin cookies??? I make them every year for hubby but they are such a pain and so much work and many ingredients!!!! any simplier recipe would greatly be appreciated!!!!!! don't like to buy the ones in the store that you pop in the oven, especially when I always have almost any ingredient I need in my pantry for baking or cooking anything!!!!! thanks for all your wonderful recipes and have a very happy and safe christmas
    Reply

    • I'm thrilled that you like the recipe so much, Patricia. This is a classic oatmeal cookie recipe and I've been making it for years:
      https://www.barefeetinthekitchen.com/2012/01/oatmeal-raisin-cookies-made-by-my-man.html
      If you are looking for another recipe with only a handful of ingredients, this one is a favorite, especially if you also love coconut:
      https://www.barefeetinthekitchen.com/2014/05/coconut-lovers-oatmeal-cookies-recipe.html
      I hope that helps!
      Reply

  79. just made these on a whim and I actually had these ingredients around the house. Wasn't expecting much, plus I am not that big of a fan of peanut butter cookies. THESE CAME OUT AMAZING. Only thing, I have an electric oven so I lowered the time to 10 mins, no burnt bottoms!
    Reply

    • Nice, I never heard of this before. But always looking for shelfable foods for those times when you're out of items and money tight. Thanks for sharing.
      Reply

  81. I made these tonight. I used 1 cup of unpacked brown sugar though, and added 1 tsp baking soda and 1 tsp vanilla. I do not bake them the whole 10 minutes. Took them out while they looked almost doughy, and when they cool slightly, they are delicious!!!
    Reply

  83. I made a few alterations...Used 1/4 cup Pumpkin Spice Nut N More, 3/4 cup reduced fat Skippy Peanut Butter and 1 cup Splenda for baking instead of sugar. I also added a BIG handful of dark chocolate chips. Came out delicious and hubby could not tell I used Splenda. So easy to make!!!
    Reply

    • The cookies shouldn't be spreading if you are using regular peanut butter. A natural peanut butter blend will give you a different result though. I don't know if chilling the dough would help with that or not. I've never tried it.
      Reply

  87. This is my all-time favorite cookies to make - been making them for years!
    I make them using brown sugar instead of granulated or crystallized sugar, I also like to dip the fork tines in the brown sugar before pressing down to make the hash marks on the surface of the cookies. I have also made them using crunchy PB and those are my son's favorites.
    Reply

  90. So it said that they wouldnt spread, but mine did. A lot.
    Is there a difference in using UK peanut butter versus american?
    Reply

    • I've heard that UK peanut butter is often a more natural version (might require stirring, oils might separate, and it's made with less sugar), if the peanut butter you used was a natural peanut butter, then the cookies won't work. :(
      Reply

  93. These cookies are really enjoyable. Though a result of not many ingredients the cookies do not have a depth of flavor. A really good recipe to teach kids about cooking.😄

    P.S. I added a dash of vanilla extract to give it some ZING!
    Reply

  97. i have made these a while ago from your page...it was such a big hit! i made one with chocolate chips and original recipe, and the other with half regular sugar and half splenda...both was great..though the splenda made the cookies a bit sweeter..i have been looking for this exact recipe for over 2 hours as i have a party tom and i wanted to make these!!!!
    Reply

    • I've never used either of those ingredients. However, if you read through the comments here, you'll see where people have successfully substituted different ingredients. With only a handful of ingredients in the recipe, it's worth a try!
      Reply

  100. They're still gooey after 20 minutes D: I'll see if they crisp up soon but these are definitely not quick cookies
    Reply

  101. I love these cookies - easiest ever! I use homemade peanut butter (recipe - peanuts + blender, until it as thick as you want = great PB that lasts forever in the fridge), and let the cookies sit for a bit before I store them.
    Reply

  102. I made them with natural no sugar peanut butter and turned out wonderful! If you bake for 12 minutes, the cookie remain too soft, but if you bake for 25 to 30 minutes you'll have a perfect cookie! =D
    Reply

    • The dough for this recipe is never smooth. You'll roll it into balls and then the edges will still be a bit rough when you press it with a fork.
      Reply

  104. Best cookie recipe I've ever found! IM not much on peanutbutter but these are seriously the best cookie you'll ever taste. 😃 Thank you!!!!
    Reply

  109. Ever since my father found this recipe, there's never a time when we had peanut butter and didn't make these cookies! They're so simple yet so tasty!
    Reply

  115. Can you use artificial sweeteners in place of all that sugar? Do you have a recipe for peanutbutter with oatmeal cookies?
    Reply

    • You should be able to find the flours and starches at most grocery stores. Walmart carries them as well. You can also order from Amazon. I hope that helps!
      Reply

  118. I make these all the time and they are really good. I think the next time I make them I'm going to add some Reese's pieces .
    Reply

  121. Made these a number of times, and I think they are really good. My brother who is allergic to many, many things is not allergic to peanuts. Gluten is an entirely different matter He loves these cookies.
    Reply

  126. I noticed someone said that you can use honey instead of surger. Do you know what the substitution would be? Example 1 cup sugar = how much honey?
    Reply

  138. I really want to make these cookies sometime as it looks easy and I for one dont make these kinds of things as it requires lots of time. But these seem quick and easy. Here is my problem....I dont know how much sugar and peanut butter you put in there and temperature and how long to bake as the recipe is not listed on this site. Can someone help me out with this as it would be greatly appreciated?
    Reply

  140. Hi:) pardon my dumb question when you said all natural peanutbutter did you mean organic as well ? So is it better just to stick with the brands u mention ? I am sorry for asking this I am new to baking. Thanks
    Reply

  156. can i still use the Skippy natural peanut butter? it's not one of those that need refrigeration or separates and needs to be stirred before use but it still says "natural."
    Reply

  168. I always like the soft cookie compared to a crunchy one here's how I do it. I place a piece of white bread at the bottom of my air tight container. Never fails.
    Reply

  170. I was wondering what peanut butter you used. Most peanut butters on the market today have added sugar and oils. This would likely affect the end result. I use a pure peanut butter - sometimes I make it myself. I don't know if it will work out. Any thoughts?
    Reply

  175. Aside from the receipe stating NOT to use natural peanut butter, I did because I rebel, and it is all I have. So, the batter is extremely runny, globby, probably due to all the oil in the natural types. So, I added cornstarch. They are cooking in the oven currently as I'm typing this...
    Reply

  182. I made these with "wow butter" and added chocolate chips. They were popular with my kids! And since I used a nut free butter, they can take them to school :)
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  188. In order to make the 3 ingredient old fashioned peanut butter cookies, I could not find the temperature for the oven and how long you would bake the cookies.
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    • Doubled the recipe, added 3 eggs and 1/4 cup cinnamon, and replaced the sugar with Stevia, still a little dry but very good 😊. This will be a recipe I will keep.
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  189. How much of each item do you need to put in the bowl to mix up for the cookies I don't see where it says ?I wanted to make them today
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  192. We need to know how much sugar to put in those peanut butter cookies how much peanut butter to put in that recipe it's very confusingdo you think possibly you could make peace with Splenda or Trivia for us diabetics
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  194. This recipe sounds great for a proteins diet, my question is can I change the sugar for splenda? And how much will be the instead a cup of sugar.... Thanks
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  195. Where can you get the receipe?? With the measuring amounts? What do you set the oven to?? All I can see it the video and it doesn't tell you that
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  197. I found the temp 350 to cook these peanut butter cookies, but I can't find how long they should bake. Thanks
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  199. What oven temp and how long do you bake them? I've looked the everywhere and can't find. I'm assuming 350 degrees for 5-7 minutes? Could someone let me know please? Granddaughter is coming for the weekend and I know she'd love to make these on her own .. THANK YOU!
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  200. I started reading and checking out the recipes and my mouth started watering...Makes it just a little harder to diet. LOL
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  204. Please will you tell me the amount of Sugar , Peanut Butter and Eggs needed for the Peanut Butter Cookies ?? 😃
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  207. Just tried with Stevia baking blend and now I want to remove my tongue. I'll try again with laundry detergent, it will be better. With sugar, amazing!
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  209. This recipe is great because it is simple and quick. However just a piece of feedback - they do actually spread out on the pan, unlike the recipe states. That one note I followed almost ruined my cookies.
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  211. Good taste, but you can't roll them as they say, too gooey. Maybe they should be refrigerated. Anyway, I did the pressing at the end, very high marks for flourless cookies..
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  218. Because I have Celiac disease, I am always looking for GF recipes! Very interested in the 3 ingredient peanut butter cookies.
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  223. Has anyone made these using almond butter instead of peanut butter? I want to try it but don't want to waste almond butter if someone has already tried it and knows it won't work.
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  224. Hello I just watched your Video about your peanut butter cookies 🍪 I saw the 1 egg but did not see how much sugar or peanut butter to put in can you please email this info to me thanks so much Mechelle,,,,
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  228. My friend absolutely loves peanut butter, I will make her some as an Easter gift and enclose the recipe . Thank you
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  246. There are way too many ads on this page. It's super annoying! This is the last time I follow any recipe from you.
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  257. I'd like to know how many carbs are in these and also the flourless butterless choc chip cookies?! Per cookie.. I made the choc chip ones the other day but then once I figured out the carb count it didn't seem to carb friendly as stated on the original page I was on.. Thanks!
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    • I have substituted Splenda so I don't see why you couldn't the sugar is just to sweeten the peanut butter.
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  269. Ma'am I don't know where you learned to make these cookies but I have been making them for 30+ years and my momma was making them before that so glad your sharing the recipe but please don't take credit for something that my momma tough me when I was 3 this the first thing we baked together.
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    • Hi Christen, I never claimed to have created this recipe. Just about every person I know made these cookies growing up. At different times, the recipe has even been printed on the side of most peanut butter jars. If you had read through this blog post, you'd have seen that I called these cookies a childhood memory. They are in no way an original recipe that I created as an adult. I'm glad that you enjoy these cookies and remember them as fondly as I do. I simply shared the recipe here because it is one that I love. All the best, Mary Younkin
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  270. Looks delicious can you tell me if you can use sugar-free sugar such a Splenda trivia something like that would love to make them
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  272. Curious if this could be done with Stevia rather than sugar? Also wonder if the powdered peanut butter (prepared) would work as well... it has very little fat in it but I suppose some coconut oil could be added? Any thoughts?
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  276. There must be 30 "3 ingredient" peanut butter cookies but yours stands out because you give tips and ideas, basically teach people how to cook. An example is removing a couple of Tbs of peanut butter to make the cookies less dense. Keep it up; lots of people don't learn how to cook at home as we used to. However, I think they want to know how.
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  277. I've been making these cookies for years with only the "3 " ingredients. Easy and good. My mother's friend was a Baker and she gave us the receipe when I was a teenager. I am 68 now. SO I have been using this receipt for 58 years!!!! An easy and tasty way to make PB cookies!!!!
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    • You can print a recipe here simply by clicking the print recipe button. If you'd like to unsubscribe from future emails, just click the unsubscribe link at the bottom of the email.
      Reply

  282. Think I will try. My Kid and I all love Peanut Butter. All the receipts I have tried either don't have enough Peanut Butter taste or fall apart. I don't like Hard cookies that are just like rocks. For Me Peanut butter should be a bit softer.
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    • I tried it with crunchy and the dough tasted great but it didn't cook in 12 mins and ended up burnt. I'm guessing the cookies were too big. Will try again and reduce the size next time. Thanks anyway!
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  286. Can you add a chocolate kiss when they come out of the oven. How long after so they will not melt?
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  292. When I found this recipe, I was skeptical to say the least. I just couldn't believe that they would set up, thought they would ooze everywhere. So I made them... as an experiment. OMG was I surprised! They super easy and DELICIOUS !!
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  297. Hey, I tried making this recipe for VBS! I haven't tried one yet. I am so glad they are easy! Awesome for last minute baking!!!!😊
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  301. Have you tried to make with sugar substitute. If so how much sugar substitute and how did they turn out. I've started Keto diet. And looking for substitutes snacks this would be great.
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  307. I found a recipe like yours but there were more ingredients. Found it in Food Network Magazine. By Alton Brown. Will try yours. Have a friend that is gluten free. Used parchment paper like they said but they burnt. Did them without and they came out perfect. Do you have to lower the temp of the oven?
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  308. I made this cookies for my husband who is a diabetic. I used Splenda instead of sugar. He is In love with these cookies. I also think they are delicious. It's such a quick and easy recipe you can't go wrong.
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  310. If you want a really simple (but REALLY good) peanut butter recipe, I have one for 2-ingredient PB fudge. You'll be embarrassed by how easy this is . . . and how it is better than most PB fudge:Mix a small jar of non-natural peanut butter (I prefer Peter Pan) and a jar of vanilla icing. Press into a pan or glass dish and refrigerate. Done.I heat up the PB first to make it easier to mix, but this slows the cooling. You can also melt chocolate ships to pour over the top, but if you do make sure to cut them *before* refrigeration or you'll need a chainsaw to cut them.
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  313. Trying for the first time using Stevia instead of sugar and also added 1/4 cup cinnamon to the recipe, hopping they come out well. Will add a comment when they are done.
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  314. I just made a batch and I baked them for only 10minutes + I used 1/2 creamy and 1/2 crunchy PB + tbs of vanilla. They weren't as sweet as I would have liked though. Maybe need to add more vanilla or more sugar?
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  316. You need to add a tsp of vanilla to make these better. That is the recipe I have used for hears but the vanilla is necessary for added flavor and goodness.
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  318. Wow. I really like this cookies.I love baking.my daughters also love this.I wanted to know how make icing singer cream for cake topping design. like flowers or different decoration.pls must send me how I can make.thanks kind regards
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    • For these cookies, it simply does not work the same way as the commercial brand PB does. You're welcome to try it with your favorite natural brand and let me know how it turns out for you. When I tried it, I didn't have the best luck with it. It changed both the flavor and the texture of the cookies.
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  325. I was dying to try this recipe as soon as I saw it! Of course I only had 2/3 cup peanut butter so I added 1/3 cup almond butter (yes I'm in California). The rest of the recipe didn't change. The cookies were great! Thanks for sharing.
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  327. My fiances Grandma used to make these, I added my own little touch by doing half a cup of regular granulated sugar and half a cup of brown sugar!!
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  328. Wow, these are awesome . . . Gotta admit, though, i messed with the recipe just a little . . i added a teaspoon of vanilla and another egg, and guess what?? if you refrigerate the dough for like an hour after you mix them up, it becomes stiff enough to roll into balls and criss-cross with a fork! i also added just a pinch of sugar on top of each cookie before baking to give them an extra little sparkle when they are done. Great recipe! Thanks so much for sharing!
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  329. My cookies didn't come out right they were like dust and taste too peanut buttery I don't know what I did wrong
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  331. 0n the ad s when u hit the x it should leave so u can see the recipe not open to the site .these dont there a pain in rear.i like Disney but I want to see the recipe. Not the ad...
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    • You shouldn't see any ads popping up on my site. If one does, please screenshot it and send it to me. I'm sorry for your hassle.
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  336. I was wondering can I use agavi sugar in place of white sugar? I dont eat white sugar... Or is there another alternative
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  338. Love to use wild friends flavored putter. Need to stir it cause of the oil. Should I use less of the p butter? Their p.bitter with pretzel wow! Could you use any nut butter to make these do you think?
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  344. i am shocked that i can make my beloved peanut butter cookies with only 3 ingredients...wow i quit making them because of the flour mess and soo hard to stir..now i cant wait to make a batch,,maybe two because i love them..
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  345. Thank u for the cookie recipe I couldn't remember exactly what to put in it would these do ok with Splenda?
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  354. Just made a batch of these for my husband, now he has a new favorite! Thank you for sharing this recipe. I love the easy recipes, I'm going to try them all!
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  355. I'm awfully broke so this recipe was good. I stock up on the ingredients now to make them again and again.
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  356. i loved this recipe i thought they where incredible cookies. but i almost ruined them because i didn't know what temperature to heat the oven to and how long to put them in.
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  359. Cookies were so easy and deliciously soft. Cooked for exactly 12 minutes and were perfect. The only thing I did different was to add a little vanilla to the mix. Made 13 large cooles. 1 pan full.😉
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  369. I will never make this cookie again. Too much sugar way too sweet. Top looks like their not done and bottoms browned too much. My rack was in middle of oven and I used parchment paper. It’s a shame I wasted all those ingredients.
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  376. I am getting ready to try this recipe out, I remember my mom having a cookie jar always packed with cookies that looked just like these!
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  378. I have made these cookies for over twenty years but I always added 1 teaspoon of vanilla to the mix. My family loves it with the vanilla added. They were all angry when I left out vanilla today and just made the 3 ingredient recipe. I thought today's batch were just "ok". Much better with a teaspoon of vanilla 😁
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  384. I am allergic to peanut butter so I used wow butter and truvia sugar mix to cut down on carbs. It didn't turn out. They were way to sweet. I would recommend half next time maybe. I tried a full cup.
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  385. I just made these peanut butter cookies. But as always I can't leave a recipe alone. I added 2 eggs, instead of one, 1/2 tsp salt, 1 tsp vanilla, and more than 1/2 cup choclate chips. Baked 12 min. They are so delicious!!!!
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  389. So, I made it again, this time in a 9x13 pan instead of the bundt pan. It would not come out of the bundt pan and finally did in many pieces. Oh gotta say, soooo delicious!
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  393. Have any nutrition facts been calculated for this recipe? Love the recipe and I used 1/2 cup of Stevia to sweeten them.
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  397. This reminds me of a recipe I made as a child that I got off of Captain Kangaroo...I had lost the actual recipe. Thanks for sharing.
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  401. I used all natural peanut butter even though the recipe does not recommend it but added a tablespoon (approximately) of coconut oil and they came out great!! Definitely would make again & they’re gluten free!!
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  407. Ok...I’ve read several comments here and now I will leave my 2 cents worth. I have made this exact recipe for many years and they have been enjoyed by many. However, I and my beloved are both dietetics so I’ve experimented with this and many other recipes. I now use 3/4 cups “Spenda Blend” and a 1/4 cup powdered milk for bulk. I cup peanut butter and 1 “jumbo” egg. They turn out perfect. Spenda is made from regular old sugar and it is NOT artificial or harmful as long as you are not allergic to sugar.
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  411. I just want to say I made them substituting the sugar with Stivia. To make them low carb. I did not care for them at all. I am new to using Stivia though. Maybe it is an acquired taste. I was hoping this would be an easy and quick low carb recipe. I do think they are good with the regular sugar. Thanks for recipe!
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