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}
Helen Carneiro says
This recipe is really good. It comes out perfect every time! Sometimes I roll the cookies on granulated sugar and poke a well in the middle before putting in the oven, and when comes out and it’s slightly cooler I fill the well with jam. It’s always a hit!
Mary Younkin says
I’m glad you’re enjoying the cookies, Helen.
Stephanie Quiroz says
I have made these cookies time and time again and I’ve eaten some and given some and every single person who has had them agrees this is the best, simplest fastest peanut butter cookie recipe ever!
Mary Younkin says
So glad you like them, Stephanie!
Margaret Genders says
They are in the oven now. I took out some peanut butter and added a tablespoon of rich dark cocoa pdr, mixed up beautifully. Can’t wait for afternoon coffee so I can try them.
Mary Younkin says
Sounds great, Margaret. I hope you love them!
April Rogers says
I’ve made these in the past hubby loves them! But I’ve become allergic to peanuts. Can I sub sunflower butter? To me it is better than almond.
Mary Younkin says
This should work fine that way, April.
Necta Nelson says
Super easy and tasty! I just made these cookies with this recipe and I have to say for my first time I did great thanks for sharing!!!
Mary Younkin says
I’m glad you like the cookies, Necta!
Karlene Burgener says
Can the 3 ingredient peanut butter cookie dough be made in a pan as bars?
Mary Younkin says
I haven’t tried that myself, Karlene, but I’m guessing it will work fine.
Paulette Loveless says
What happens if you use brown sugar? Also what will if you wanted to vanilla flavor
Mary Younkin says
This will work nicely with both brown sugar and vanilla. It deepens the flavor nicely.
Rose says
Been making the 3 ingredients peanut butter cookies for over 35 years, I usually put a Hershey kiss in the middle of mine after they come out of the oven, yum!!
Mary Younkin says
I’m glad they’re a favorite for you too, Rose!
Renette says
I was thinking of doing the same thing! Cause I always think of chocolate and peanut butter together! 😍😍😍
Edna Brookes says
made it. Delicious. I used natural peanut butter that was too liquidy for toast. So this was perfect. I had my doubts and now I’m a believer. it’s a keeper in our house. Thank you.
Mary Younkin says
I’m so glad you like the cookies, Edna!
Neva says
I’ve never been a great cookie baker. This sounds wonderful
Mary Younkin says
I hope that you love them, Neva!
Ruby Dorosh says
I have copied both Peanut Butter cookie and Coleslaw recipes and plan to bake/make within the week. Thanks.
Mary Younkin says
I hope that you’ll love them both, Ruby.
Jane Smith says
No, just no. These cookies did not turn out for me. Very oily and sweet, and almost raw dough insides with crispy, almost burned bottoms. Theres a reason cookies call for flour and baking soda.
Mary Younkin says
I’m not sure what went wrong for you, Jane. This is a very old recipe that thousands of people have tried and loved. Sorry to hear that it wasn’t for you.
Yamuna Sankaran says
They taste great but turned out hard. I could not bite into it. I followed the recepi, what did I do wrong?
Deb1113 says
These are so good. I add 1/4 cup of chocolate chips.
Mary Younkin says
I’m thrilled that you’re enjoying the cookies, Deb!
Michelle D says
So is Jiff or Skippy All Natural PB not ok to use either? They runs to be creamier than health food natural PB so just wondering.
Thanks,
Michelle Daugherty
Mary Younkin says
While some people have had success with them, many have not. I recommend sticking with traditional peanut butter for the most predictable result.
Carol says
It’s 5:20am here , and I’m up making these cookies lol . Hope they turn out great !
Mary Younkin says
Enjoy!
Laporcha Jackson says
Can you substitute peanut butter for cashew or almond?
*Peanut allergy😣
Mary Younkin says
That should work.
Joy Turner says
Are you able to use cookie cutters with these?
Mary Younkin says
I’ve never tried that, Joy, but I’m not sure it would work.
Brenda says
I added 2 eggs and 1/2 cup of boba mills 1 to 1 GF flour.
I used natural peanut butter.
Turned out great.
Mary Younkin says
I’m glad you are enjoying the cookies, Brenda!