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These chewy, dense, peanut butter cookies are an unforgettable memory from my childhood. Made with just an egg, a cup of peanut butter, and a cup of sugar, 3 Ingredient Peanut Butter Cookies are an old-fashioned cookie that everyone loves.
Peanut Butter Cookies
After you’ve tasted them, these old-fashioned chewy peanut butter cookies will be forever in your memory, too. And if you scan the comments at the bottom of this post, you’ll see a whole lot of people calling these the Best Peanut Butter Cookies Ever.
While the origin of these peanut butter cookies is sometimes debated, the recipe has certainly been around longer than I have. I can remember seeing the instructions on the side of Jif, Skippy, and Peter Pan peanut butter jars throughout my childhood.
So quick easy and delicious! Always have the ingredients so it is really perfect for a spur of the moment sweet tooth 😋 👍
Three Ingredient Peanut Butter Cookies
I remember stirring a batch of these cookies together with a friend in the middle of the night when I was in junior high or high school. 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 of peanut butter cookies on the internet and in countless cookbooks, and I’ve played with plenty of them in the past.
1 Cup Peanut Butter + 1 Cup Sugar + 1 Egg
In the end, I keep going back to the original peanut butter cookie. I love it for its simplicity. 1 cup of peanut butter, 1 cup of sugar, and 1 egg: there really isn’t anything easier that tastes this good.
Truly the BEST!
As much as I love the original recipe, I often change things up just a tiny bit when I make these cookies. 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 we love even more than the original. Happy baking!
One of my favorite things about this very easy peanut butter cookie recipe is that kids can usually make these cookies without any help at all. This was the first cookie recipe that each of my boys learned to make, and they were probably about 5 years old when they made them for the first time on their own.
Old Fashioned Peanut Butter Cookies
While the main ingredients for these 3 ingredient peanut butter cookies are simply peanut butter, sugar, and an egg, feel free to adapt the recipe however you like best! Add a teaspoon of vanilla, an additional egg (for a gooier cookie – see note below), a pinch of sea salt, or a handful of chocolate chips. The cookies are delicious both as written and with the extra ingredients.
As much as I love the original recipe, I often change things up just a tiny bit when I make these cookies. 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 we love even more than the original.
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. While some readers have commented that their all-natural peanut butter works well, that is not universally true with all natural peanut butters.
Recipe Tip
Many 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. I’ll admit that I’m not the biggest fan of this particular variation, as the cookies are a bit more delicate this way, and I really like the chewy texture of the original version.
3 Ingredient Peanut Butter Cookies
It really doesn’t get any easier than these cookies. Stir together the peanut butter, sugar, and egg. Scoop the cookie dough onto a baking sheet and then use the back of a fork to press down on each cookie. Press again from the opposite direction to form the criss-cross pattern on top.
These cookies will not spread much at all. You can bake the full batch on a single tray if you like. Store the cooled cookies in an airtight container, either on the counter until they all disappear, or in the freezer, for up to 2 months.
Easy Cookie Recipes
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.
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!
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.
3 Ingredient Peanut Butter Cookies
Ingredients
- 1 cup sugar * see note below
- 1 cup peanut butter
- 1 egg
Instructions
- Preheat the oven to 350°F. Combine the peanut butter, sugar, and egg in a bowl. Stir together until well combined.
- Scoop onto a parchment-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 much at all. You can bake the full recipe on a single tray if you like. Bake for 12 minutes and then cool on the tray for 1-2 minutes before transferring to a wire rack to finish cooling. Store in an airtight container.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 08/14/2013 – photos and recipe notes updated 09/25/25}
This has been a very popular recipe here on the website for almost as long as I’ve been sharing recipes online. I’m updating the photos and resharing the recipe today; however, I’m including the original photos here for those who may already be familiar with these cookies.
An oldie but a goodie, I can see how you would never be able to stop at just one.
Can’t you try microwaving them for 12 minutes too?
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.
Super easy and super yummy. I put just a dribble of vanilla in them. Not sure if it made any difference – but they’re excellent! Definitely think the secret to getting them to cook through is the size of dough balls. I had no issues.
I’m happy to hear that you’re enjoying the cookies!
That's amazing that these peanut butter cookies only have three ingredients! They look so good…luv it!! 😉
I have made them they are good
You can't beat old fashioned cookies. These look perfect – melt in your mouth delicious.
Between you and Tricia it looks like I have peanut butter cookies on my list for this week!
Can the sugar be substituted with Splenda?
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.
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!
I made mine with Splenda sugar (crystal form) and they came out wonderful… Everyone loved them and I didn’t even tell them ingredients 😅
Did you use the same amount of Splenda?
No– it tells on the box the equivalent to use in place of sugar.
How much splenda? How much peanut butter? A cup of each and one egg
same amount sugar as instructed for splenda.it equals the same measurements as real sugar.
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!
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 tried Splenda. For some reason the cookie did not hold together very well. When I used real sugar it did.
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.
*honey our bodies*
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!!!!
How much Splenda did you use?
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'
It has aspartame in itand that is highly ppoisonous look it up…
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.
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!!
Splenda is bad for you! Why don’t you use Raw stevia.
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.
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.
If you’re going to change everything in the recipe why not just eat a tablespoon of peanut butter?
Exactly! How sad it is that people still listening to “doctors” regarding the big old lie about eggs being bad for you…” Splenda is better than bleached sugar. I will definitely try this recipe, thank you!
Lol. Really!
LOL! My thoughts were very similar to yours. 😀
Did you figure out the no egg thing ? Because I can’t eat eggs.
I don’t know about this recipe but ground flax seed can be substituted for eggs in many backed goods.
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.
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!
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.
Mine just came out too soft too. I re rolled them smaller and they came out better.
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!!!
Stevia is a good substitute sweetener, use it to the same rate as sugar.
I use Stevia in mine too. It is healthier and is good.
Splenda granulated works great in this recipe. I also add 1/4 cup flax meal to help make them less crumbly as they tend to fall apart…
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
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.
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.
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.
Stevia is not Splenda. Nor does it jave asparteme. Stevia comes from a plant and has no chemicals
It is processed with heat and chemicals!!!
“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.”
I’ve also read agave is one of the worse alternative sugars due to fructose. I have been using coconut sugar.
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/
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.
can you use brown sugar or does it have to be normal sugar cause I don't have white sugar
Brown sugar works great as well!
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!
Apple sauce instead of sugar works well. Cuts the density of the cookie too.
How much applesauce? Have you tried it in this particular recipe? Thanks!
Going to try it . Never. had it before so I’ll try to make some right now.
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
I use splenda for a lot of cooking and baking. Wife can’t use sugar. Just not as sweet as real sugar.
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
Am diebetic can Splenda be substituted for sugar???
My husband was diebetic and I used splenda in my cooking & bakng for years, Even though he has passed away I contunue using splenda.
I’m going to use Stevia.
Splenda is possibly the worst option you could choose (for anything). Try Stevia or Xylitol if you’re staying sugar free.
Your cookies look SO amazing! I think I will have to give them a try, thanks for posting! 🙂
These are beautiful. I'm forwarding this recipe to a friend with a gluten sensitive child.
OMG! Have been looking for this recipe. Pregnant lady craving will be satisfied tonight!
Thank you ��
How easy! And they look so delicious too, no different from regular peanut butter cookies.
Oh man…that is my FAVORITE cookie hands down. Soft, thin, warm and slightly gooey…..sigh.
This is the recipe handed down to me from my grandma..saved me more than once when I realized I had nothing for lunch pails in morning!!
Does parchment paper have to be used
Feel free to skip the parchment paper. I'm a big fan of not having to do the dishes, so I use it (and re-use it) almost every time I bake. For this recipe, it isn't mandatory.
I used a pan lined with foil with oil. It turned out great!
Glad to hear! I was so worried that my cookies will turn browner (from what I've gathered from the internet), and just did them and they're in the oven right now, your comment was such a reassurance! Thank you!
We enjoy this cookie !
Has anyone tried adding oatmeal, or oatmeal ground into flour ?
I used ostmeal and i think they held together better. I cannot find the calories though
Hope to try this very soon! I have a Type I diabetic at home and this will be awesome if it works with Splenda for baking.
Can brown sugar be substituted for white sugar??
I don't see any reason why not. If you try it, let me know how they turn out!
I have successfully made these with brown sugar… cup for cup
What could I use in place of the egg. Any suggestions.
Apple sauce
One banana is the equivalent of One egg in baking.
For this particular recipe, I don't know of a substitute. In many cases, you could use flax or chia to make an egg substitute, but I don't think that with only two other ingredients you're likely to have a very tasty result. If you decide to try it, I'd love to hear how it works for you!
Hi Susan, I haven't made these cookies yet, but will soon; I was just wondering what made you decide to use brown sugar instead of white sugar? I prefer brown sugar myself for almost everything. Also, does the change in sugar affect the taste? Would the cookie have more of a butterscotch or caramel flavor?
Kathleen
Brown sugar will work fine. It creates slightly deeper flavor with a hint of toffee.
Many recipes you can replace egg with mashed, ripe banana. One egg, one banana.
I made this today, but instead of 1 c. sugar, I did 1/2 c. sugar and 1/4 c. honey. I also added 1/2 c. oatmeal. Totally yummy!
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).
Amazing – 3 ingredients! Best Peanut Butter cookies I have ever made. Thanks for a new family favorite!
Made these tonight. DELICIOUS!!!!
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.
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!