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 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.
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!
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.
- 1 cup sugar
- 1 cup peanut butter
- 1 egg
- 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!
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 06/12/19)
Jenn says
The worst peanutbutter cookie recipe. I never leave comments but come on really. It’s just peanutbutter flavored sugar. It was so crumbly and no taste of peanut any where.
Chelsi Whitson says
You cooked them too long or too high. Mine are always chewy and soft. It might have also been the peanut butter you use. These are WAY peanut butteryer (😜) than typical cookies with flour. Ive used this recipe since as long as I can remember and Ive always preferred them over traditional recipes. Some prefer these, some prefer the traditional recipe, maybe you just like the other recipe better
george lobato says
Can I use Splenda in this recipe?
Would they come out the same?
Mary Younkin says
Many people have left comments here that it works fine with alternative sweeteners, George. I’ve never tried that myself.
Shelby says
These cookies are amazing! I make them a lot!!
Mary Younkin says
So glad that you’re enjoying them, Shelby!
Libby Danger says
Some people can’t follow 3-commercial product recipes. I used skippy peanut butter, 1 Kroger brand egg, and c&h white sugar. Hesitant because of the below review, I added one packet of maple syrup/brown sugar dry oatmeal mix and sliced up leftover Halloween candy. That I inserted on top of the crossed fork marks… fit all the mix in one bake sesh like suggested and 12 min later…holy epic delicious well balanced sweetness of PB & chocolate m&ms and snickers. I took pictures. Would love to share. Yeah it’s a lil crumbly, but the uneaten cookies have maintained form in transfer to a plate and look good so far. 😉 Thanks for saving my sweet fit ^5 xo
Mary Younkin says
I’m so happy that you are enjoying the cookies, Libby! If you want to share your photo on Instagram and tag me there, I’ll see it.
Colleen says
Yielded 2 doz. I found them to be too sweet.
Nana says
Added vanilla and chocolate chips…..wow! These are a family favorite now! Thanks a bunch🙂
Mary Younkin says
I’m glad you’re enjoying the cookies, Nana!
Kelley says
It was a terrible, no good, horrible, rotten day. So bad, my 10-year-old didn’t fuss can’t homework and pushed through. This recipe was the highlight of the day. Thank you!
Mary Younkin says
Awe, I love this. I’m glad the cookies improved your day.
Chelsi Whitson says
Ive used this recipe since I was a little girl! My Grandma taught me how to make these. A peanut butter cookie isnt a peanut butter cookie to me unless its one of these!!
Mary Younkin says
Isn’t it great when a recipe has so many memories attached to it, Chelsi?
Christina says
Do these freeze ok for make ahead?
Mary Younkin says
They should freeze fine, Christina. I’ve honestly never frozen them as they’re often a last minute cookie when I make them.
Aimee says
WOW! I wasn’t expecting it to turn out well, because let’s be honest… Most recipes with 3 ingredients don’t. And a cookie without flour???? But I’m eating my words AND these cookies very quickly. I will never make another peanut butter cookie recipe again after this. Thank you for giving me such an easy recipe for these. I’m making them for Thanksgiving and taking them to my in-laws’ house.
To the person who gave a bad rating, I’m not sure what you did to get a different effect, but these are PACKED with peanut butter flavor and they are both chewy and crunchy on the outside. The perfect cookie.
Mary Younkin says
I’m so glad that you like them, Aimee!