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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.
Love some of the recipes
Didn’t have enough pb so used some almond butter. Used a flaxseed egg. Turned out great!
Have you ever tried substituting real sugar for Artificial sweetner? I can’t have real sugar.
Try using swerve or monkfruit. They are both a 1:1 substitute for sugar and have no funky aftertaste like other artificial sweeteners.
I used splenda and they were great.
I’m 43 and I’ve been using this recipe since I was a kid. My mother taught it to me. I find that the original recipe produces crunchy cookies. I will definitely try using 2 eggs next time to get a fluffier cookie. I think I will add some chocolate chips this time as well. Thanks for the tips!
I love Peanut butter cookies. This is great. Thank you
Can you use something else besides white sugar?
Kari, if you find out please let me know Patdy
I used splenda. Super good.
They say to use Swerve or Monkfruit sweetener substitute
NO FLOUR IN THEM?
Why so much sugar? You can easily use flour and not have the amount of sugar as peanut butter is sweet anyway.
I only have a glass baking dish is that ok to use?
CAN I USE STEVIA INSTEAD OF SUGAR..??
I made these with splenda. I didnt have any problems at all. Thanks for posting these. I have gestational diabetes and these are the perfect sweet without the all carbs.
Awesome to hear this!!! I have diabetes and a sweet tooth…(Ok maybe 3 ) Finding something that will “finish” a meal or have as a sweet but healthy snack has been one of my biggest challenges. Thank You!! I’ll try this soon!
Did you use the same amount of Splenda?
Yes.
Did you use the splenda baking or granular?
I guess the granular. Just the regular stuff.
sounds g00d
My come out crumbly, do these as well
My husband loves peanut butter cookies but is now on a strict Paleo diet due to medical issues. What could I substitute for sugar that he could still eat these? I figure I could substitute almond or any other “butter” for the peanut butter.
Try Lakanto. We can’t use cane sugar and this is from monk fruit. That’s why I am going to try. I am substituting peanut butter for almond butter due to my son’s allergy. I think they will turn out great! I am excited to try!
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Do you thing it would work to use Splenda instead of sugar? I am recently diabetic and looking for easy recipes.
Splenda actually isn’t that much better for you than sugar, you should try Eurithrotol! It measures the same as sugar, and tastes way better than Splenda. Also have you ever heard of Keto or Low Carb? It would help you tremendously with your diabetes. 🙂
Keto is a terrible fad diet
Can i substitute sugar with natural sugar pls and how many?
I first tried this recipe in the 1970s. It was printed in a cooking magazine that my mother bought. They were the best Peanut Butter cookies I had ever eaten: chewy, almost fudgy, with a deep, rich Peanut Butter flavor. I always used this recipe to make P.B. cookies, until the day I lost it :(. I’ve been trying to find the recipe ever since. Thank you for publishing it! I now have my favorite Peanut Butter cookie recipe back!
i keep burn bottom try everything can anyone help
Burning the bottom – could be several reasons. First, I would place and oven safe thermometer in your oven to check that the thermostat is heating to 350 degrees and not higher. Second, if thermostat is okay and oven temperature is correct, then be sure to PRE-heat your oven. Cookies can burn if oven is not preheated. Third, make sure to use the parchment paper on your cookie sheet. AND fourth, remember that if you use a dark cookie sheet, it absorbs more heat, and cooks the bottom at a higher temperature. Thick gauge pans are less likely to have burned bottoms. The Nordic Ware Bakers Half Sheet is an excellent choice as is the Chicago Metallic Nonstick Jelly pan. Good Luck!
Your oven temp is different than what you set it to!! Try cooking them 25 degrees lower than the recipe calls for.
Could I add a 1/2 cup of Peanut butter chips or Chocolate chip or Raisins to this Recipe???