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)
Beverly DRomero says
I have used this recipe for years, and I absolutely love these cookies. I cannot go back to a peanut butter cookie recipe with flour!! These are the best ever and the easiest! Just remember not to overbake! We love them frozen too!
Mary Younkin says
I’m thrilled to hear that you love the cookies so much, Beverly.
MissJane says
I just made the 3 ingredient peanut butter cookies and we do not like these cookies! They are dry, not chewy, powdery tasting. I followed recipe to the tee, can’t go wrong with 3 ingredients right? Sorry to say but these will be tossed and I will make next batch with a different recipe. Made these twice thinking first batch will be cool enough to enjoy while second batch is cooking. So I have wasted 2 eggs, 2 C sugar, 2 C peanut butter and my time!
Mary Younkin says
As you can tell from the reviews, most people love them, but there are plenty of people who prefer a classic chewy cookie made with flour. Sorry to hear that they weren’t your thing, Miss Jane.
Emily Weybright says
They were really good but they had a weird aftertaste
Mary Younkin says
I’m glad you like the cookies, Emily. Not sure what might have caused an aftertaste.
Cyd Hay says
Might be the brand of peanut Butter
Check the expiration date
I used Jiff
No aftertaste
Nancy says
Hi
Could brown sugar be used instead of regular ??
Mary Younkin says
Sure, that’ll work fine, Nancy.
Jopie says
het is heel lekker!! Wij hebben het ook gemaakt maar dan in plaats van pindakaas hebben we chocoladepasta gebruikt!
Mary Younkin says
Ik ben zo blij dat je de koekjes lekker vindt! Ik wed dat het ook heerlijk was met chocopasta.
Rosa says
Is it possible to make them with less sugar?
Mary Younkin says
You can certainly try that, Rosa. I haven’t myself.
SC says
I just tried this with 50% of the sugar. Really good, just much more nutty, i think would go well with some dark choc chips if using less sugar. Thank you for the recipie.
Mary Younkin says
That’s great to know. I’ll try it myself!
Bakerqueen2000 says
Amazing!! i cooked mine for 17 minutes on a stone pan. The girls loved making them and eating them, They put nutella on them as well!
Mary Younkin says
Mmmm, I bet they were super tasty with the nutella!
Cyd Hay says
Interesting
Just took a batch out of the oven
As they cool they get crispy
Very sweet
Now the real test ,,,,,, my husband
Results are in:
Mmmm, mmmm, mmmm,
These are delicious
These are real “peanut buttery” , good
Now he can be a harsh critic as I am a chef and a baker
His expectations are pretty high
Cyd Hay says
Cyd here again
Just a note
Not. Very thrifty recipe with peanut butter being the main ingredient
Yield; 24 cookies
Mary Younkin says
I’m thrilled that you’re enjoying the cookies, Cyd.
Piper Gared says
I like the doe
Mary Younkin says
I’m glad you’re enjoying it, Piper.
Ronnie says
peanut butter cookie recipe ‘is the best that I’ve ever had and so easy,just 3 ingredients and and so good!! And also so easy to make.
Mary Younkin says
I’m happy to hear that you’re enjoying the cookies, Ronnie.
Corin Kichler says
Amazing! Never tried or even thought about making peanut butter cookies until my client asked me and we seen these and they were absolutely amazing! I am definitely going to make then for my kids now!! I’ve had so much peanut butter I didn’t know what to do with it all until now!!! Thank you!!
Mary Younkin says
I’m so glad that you enjoyed the cookies, Corin.
tanya says
They just taste like hot peenut butter thers no chew too them. mine burnt and i took them out early and cooked as directed
I honestly do not reccomend
Mary Younkin says
The cookies will firm up and be more chewy as they cool, Tanya. They’re very soft straight from the oven.