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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.
These are GREAT!
Just made these! Added a pinch of salt and a dab of vanilla, after they were removed from the oven while they set, I sprinkled a little sugar on each cookie. Family just went nuts over the smell and the taste of these guys <3
Thank you! These are just as good as peanut butter cookies with about 8 ingredients!
I substituted Almond Butter for PB and used Coconut sugar instead of white sugar and i added a cup of chocolate chips and they turned out amazingly addicting Ingredients,are below
1 cup almond butter
2 tbsp flax seed + 3 tbsp water or 1 egg
½ tsp sea salt
½ tsp baking soda
½ cup of coconut palm sugar
½ tsp vanilla
½ cup of chocolate chunks
So, basically, you didn't make these cookies at all.
I know, right?!!!
No longer 3 ingredient cookies.
I made the cookie today they were great except I had to bake longer than 12 min, but loved how easy it was.
I have just these cookies today and they are AMAZING!! So so so easy! Cooked them for a couple of mins longer than suggested. They are lovely and chewy and not too crumbly. Thanks so much for this recipe!
Just made these cookies. I didn't use the parchment paper. I used reduced fat peanut butter (all I had). I cooked them for 8-10 minutes. They were flat (and didn't taste as good as the ones as a friend made). Was it the peanut butter?
You are right. The reduced fat PB won't bake the same as a full-fat version. All natural peanut butters also don't tend to work as well for baking. Sorry they didn't turn out as nice as the first batch!
Just made a batch tonight using Splenda for the sugar and crunchy peanut butter. Awesome recipe. Thanks for sharing.
How much splenda did u use
How much truvia should I USE?
I just made these… Hands down one of the best peanut butter cookies. Next time I'll try it with chunky peanut butter..
Best cookies I've ever made in my life :O
hi…am in europe and am wondering what weight measures you use? (we don't use "cups" here so I'm a bit lost!!) cheers!
Elaine
Hi Elaine,
1 cup sugar = 7 ounces
1 cup peanut butter = 9.5 ounces
Hope that helps!
Mary
P.S. I found this awesome chart for conversion: http://www.kingarthurflour.com/recipe/master-weight-chart.html
I use 1 cup Peanut butter, 1 cup sugar, 1 egg, 1 Teaspoon vanilla. I have been doing this for 30 yrs.
I just took a batch out of the oven about an hour ago. I make mine with 4 ingredients though…I add a cup of semi-sweet chocolate chips to them and just drop them, I don't flatten them. SO GOOD!!!
Can you use foil on the cookie pan or will it stick?
I've never used foil on a cookie pan. If you've used it with cookies in the past, it should be fine. Otherwise, I'd skip it. I really don't know how that would work. Let me know if you try it!
HOW DO THESE stay together with no flour, and all the other ingredients you put in the regular recipe for these cookies.???
The egg binds the peanut butter and the sugar together. They work beautifully!
are they hard and crunchy because my dad has no top teeth so i try to make everything kinda soft for him. if they are crunchy is there anyway to make them softer
They aren't a super crunchy cookie. If you store them in an airtight container, they shouldn't get too hard.
My daughter has a peanut allergy, so I substituted with hazelnut butter. They were amazing!
I made a batch of these to take camping. I didn't have a full cup of peanut butter but had sunflower butter with flaxseed to add to the mix. I also added dark chocolate chips. The group raved about them and I've been asked to bring them every time we go camping now! I didn't even get to try one because they were gone so quickly! I will double or triple the batch for our next trip and save a few at home for myself! And these are dog-friendly if you don't add the chocolate to them. 🙂
a co-worker made them with powdered sugar for our holiday potluck and they were my favorite desert!
I just made these this week with Wild Friends Chocolate Coconut Peanut Butter. They turned out just like they do with regular peanut butter but just a little too sweet. I might try again and reduce the sugar a bit. I usually use Adam's which is sugar free and the Wild Friends is sweetened already.
love this recipe! i make them often.
The BEST peanut butter cookies EVER. I use 1/2 icing sugar for a smoother texture. Mmmmmmm