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.
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 06/12/19)
Larysa says
This is an awesome recipe but you should be careful which peanut butter you are using. First time I used Great Value. The dough and cookies came out just perfect! No mess. Today I tried Kraft. What a mess! The dough was sticky, I had to wet my hands to form cookies, still I couldn’t make balls. Now that thing is in the owen but I’m not exited at all after all that messy preparation.
Thank you for the recipe.
Mary Younkin says
Thanks for the tips, Larysa.
Wendy WM says
These cookies turned out nicely, unlike this bickering thread of reviewers. I miss the days when everyone did not feel the need to school each other…mistakenly thinking they need to play ‘Internet Expert’ and tell everyone how to live. Our forefathers had the humility to accept that no one really cared about their opinion on most things. We are on a cookie site folks. You are ALL already discussing and making a food that is not the star of a healthy lifestyle. Tell everyone if you liked the recipe, how it turned out, what unique modifications you made, the failures…but keep your ideas on what others should ingest in your own homes. Ridiculous…
Mary Younkin says
I’m happy to hear that you enjoyed the cookies, Wendy!
SPLENDY says
SPEAK, WENDY!!!!!!!
Christina Nickerson says
Thumbs up on your comment!
Marie Young says
Well put Wendy!! 😁
Angela says
I love this recipe! I substitute some of the white sugar with brown sugar, and add 1tsp of vanilla. So perfect!
Mary Younkin says
I’m so glad you like the cookies, Angela!
Lynne says
I’ve never seen this recipe before and I was skeptical which of course meant I HAD to try them! They just came out of the oven and I have to say, the flavor is exquisite. My cookies came out a bit dry and crumbly, probably because I use natural peanut butter (just peanuts and salt with no added oil). I might try reducing the sugar a bit next time, and/or adding some sort of oil or perhaps the extra egg to make them stickier. I did add a splash of vanilla as some other bakers had done.
Mary Younkin says
I’m so glad you like them, Lynne.
Kellye Brown says
Love this recipe! Just made them tonight for the first time and they will definitely be a favorite in this household from now on. Thanks! Kellye
Mary Younkin says
So glad you like it, Kellye!
Lee Croom says
Very good, but I found them to be very sweet. I used Publix brand crunchy peanut butter and that worked great! When I make them again i will be cutting the suger by a quarter. The only thing I bake is fruitcake, I didn’t know my favorite cookie was this easy! Thank you for this recipe. Can this be made with substitute sweetener for my diabetic friends?
Mary Younkin says
I’m glad you’re enjoying the cookies, Lee! Many people have left comments here regarding using alternate sweeteners. That isn’t something I’ve personally done, but depending on the sweetener it should work fine.
Jessica says
Mine literally crumbled in my mouth, but in an “I’m choking on sand” kind of way. They tasted fine and weren’t burnt, so I’m wondering if it was the type of sugar (Stevia) I used. Not sure, but I’m just going to crumble them over some ice cream and call it a day.
Mary Younkin says
I’m guessing that the Stevia changed the texture of the cookies. I’m glad they worked for the ice cream!
Julia R says
So easy ANDD Delicio’!!So!xoxo
Mary Younkin says
I’m so glad you like the cookies, Julia.
ROSEMARIE Holguin says
The best peanut butter cookies recipe I ever had
Mary Younkin says
I’m so glad you like them, Rosemarie. They look perfect!
ferguz says
Amazing! Just made them and they are to die for!!!!!!!!!!!!!!!!!!! Supe Yum! Thank you!!!!
Mary Younkin says
I’m glad you like the cookies!
Heidi says
I LOVE these cookies and so does my family. They’re so easy and delicious. I’ve been making them for about 2 years now and they always come out amazing. Well, yesterday my daughter asked me to make them and since she just started Weight Watchers I thought it would be a good idea to use xylitol instead of regular sugar. What a big mistake. They came out so weird and the texture was similar to a protein bar from the grocery store. Big mistake on my part. So, I threw them away when no one was looking. Lol
Mary Younkin says
LOL Better stick with the original next time. I’m glad you like the cookies, Heidi!
Cristina says
Dear Wendy, your comment is a breather. I’m taking notes so I can give similar ones to other recipe reviews being given unwarranted negative comments. Thank you again. This recipe is good and I followed other people’s tweaks.
Erin says
Too sugary by far. Tastes more like candy than like cookie. Recipes with (alt)flour are better
Mary Younkin says
Sorry to hear it wasn’t a hit with you, Erin.