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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.
hate cooking but you
all make it so easy..Thanks heaps..
My sister Dorothy’s favorite recipe for the past 50 years. Good recipe but not new to my family.
Thank you so much for posting this recipe! I was looking for something that was gluten, dairy, and corn free for a potluck with people that have allergies. These are so easy and delicious too! We have been cutting back on sugar, so after trying them the original way, i tried a batch with half the sugar and they still turned out just as good, just less sweet. This recipe is a keeper. =D
So maybe this is because I used crunchy PB but these were way too oily, they didn’t spread at all and they’re just hard little cookie rocks :/ but idk I’ve made these before and this was the first time they turned out like this!
Yes, crunchy peanut butter does not work the same way.
I refrigerated the dough and added a couple of tablespoons of GF flour to make it less oily. Did them as drop cookies and came out great.
So im not a baker by a long shot but tried this out. When they came out the oveb i couldn’t puck then uo they were soft and wouldnt hold shape but tgey were cooked what did i do wrong ? Its a 3 ingrediant recipe and i messed it up somehow.
Let them cool first
I love these cookies a lot. Even the person who has never made cookies can make it easily and successfully xD
– Natalie Ellis
I made these and my husband loved them and made them for someone birthday they wanted to know when they could have more its unbelievable that 3 ingredients could be so great easy to be so good together !
Made the 3 ingredient Peanut Butter cookies yesterday. WOW. I will never again make them any other way. Delicious.
I also used a teaspoon of Vanilla extract and a
Teaspoon of Baking Powder.
not much keen on penut butter wot else can i use
You can use an alternate nut butter. But honestly, if you aren’t a fan of peanut butter, this probably isn’t the best cookie for you to make.
Could I use a sugar substitute?
thats just the dumbest thing ive ever heard, if you dont like peanut butter…why are you looking at peanut butter cookie recipes? made these, they were great, thanks for recipe
I would suggest doing only 10 minutes. Mine were a little burnt after 12 minutes
Sounds so good as peanut butter is my favorite. Am going to go bake them now.
Thanks for posting.
Can I use crunchy peanut butter? How do I modify the recipe? Thanks!
I don’t recommend crunchy peanut butter, but you can use it. You’ll want to add at least an extra 1/4 of peanut butter to compensate for the reduced “liquid” amount. (more nuts = less liquid in one cup)
I’ve made these several times and every time they turned out great, I have also made them with Hershey Kisses(best when put on before baking) and also M&M’s on top. When I added these after baking they fell off easily. I use a wooden spoon to mix the batter and my 7 year old granddaughter loved helping me by stirring, placing Kisses or M&M’s on and especially eating them. Warning: if you want 12 Kisses to put on them, give your granddaughter 16 to unwrap for you. Somehow several disappear in the process.
Well done. Please, I will love to be receiving information from your end. Thank you.
Please, I would like to know if adding a bit of bread crumbs would be fine.
I hope to hear from you. Thanks
I don’t see why you couldn’t add bread crumbs. I’ve never tried that myself.
Well done.
I also want to know why natural peanut butter is not recommended for this recipe.
Thank you.
I am 59 years old and have eaten many of many cookies. And this recipe is the best peanut butter cookie I’ve ever eaten! Good job!
Could you use Splenda in this recipe, as my husband is a diabetic?
Yes! I use brown sugar Splenda, add a little vanilla and a little baking soda. I also use half smooth and half chunky peanut butter.