This post may contain affiliate links. Please read our disclosure policy.
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.
i made these with half brown half white sugar and added a couple tablespoons flour to get the consistency i wanted (they seemed too loose to roll and i’m at a high altitude). i undercooked them at about 12 minutes. made them into thumbprint cookies that i splattered with semi sweet tempered chocolate and a dollop of raspberry preserves. brought 3 kinds of cookies to work today, but these have been the most popular.
whats the milk for
I did not creamy peanut, so my wife told me to use the crunchy peanut butter we had in the cabinet. They are in the oven as I am commenting. Be back. Just took them out of the oven. Now I am waiting 5mins for them to cool. Be back. They are cool down and me and wifey are really enjoying them. She said they are a little dark though. Thanks for a great recipe…
I always double this recipe cuz then I don’t have to measure out the peanut butter, I just use a whole 16oz jar and it saves me the hastle of trying to get it out of the measuring cup lol and a single batch is gone too fast anyways! Been making these for years!! My whole family loves them!!
I love these recipes!please email to me ! Love this site !
Great recipe!!! I used 6 of our duck and chickens eggs, 4 jars of teddie smooth peanut butter, added a few teaspoons of vanilla, a few pinches of flour to thicken, brown sugar and few pinches of salt. Yummy and easy to make. Thank you! (I made more than 6 dozen cookies)
I was a little worried about this cookie knowing three ingredients in it but let me tell you…
OMG I will use this recipe forever. Thank you so much for a AWESOME cookie
I make these and top it off with the caramel Hershey kisses!!
My husband and kid loved them.
I am a diabetic and have substituted stevia for sugar and I still love them I also have add half a cup of each peanut butter and sugar with two eggs for the density it works well.
How much Stevia did you use?
I tried this receipe, since it seemed easy. 1. It’s too sweet. 2. It said that it doesn’t spread, WRONG! It spreaded, I even made small balls. Won’t be using this recipe. Sorry
You may have let the batter grt warm. I found putting it in the fridge for about ten minutes fixed the spread issue.
I’ve made this receipe hundreds of times and they always come out great
Just tried these, I did 3/4 regular sugar and 1/4 dark brown sugar with a 1/2 teaspoon of vanilla. I put the dough in the fridge for about 10 min then dropped them in the pan. I got no spread and they held the shape perfectly. They are really good for just 3 or 4 ingredients. I will definitely be making these often. Thanks for the recipe🙂
I love these cookies…easy..cheap..fast and fun….I’ve added shaved almonds to a few….good..but why mess up a good thing
Made these cookies this afternoon and they turned out great. Did place batter in refrigerator to chill for about 15 minutes before baking. So easy to remember the 3 ingredients and will be using this recipe again and again. Thanks….
I found these to be very tasteless.
These are just delightful. I guess we would not be on a bakeoff show though in that we did use crunchy pnut butter, Wonderful flavor but quite crumbly. What did we do wrong?? Did I not cook long enough or what??? Will eat these happily and try again. THANKS
My issue as well Ive made this multiple times before without issue, but falling apart (in half or thirds) this time!
Can you use a sugar substitute
These are the easiest best tasting cookies ever I sprinkle brown sugar and white sugar on top of the cookie
Great little cookie. I added bout 1/4 of the cup of peanut butter with nutella. Gives you a choc peanut butter cookie.
Can you use half and half white and brown sugar?
Sure. That will work fine.
I don’t like peanut butter so can I use butter Instead thank you x
I don’t think that butter, sugar, and egg will have enough structure on their own, and likely won’t result in a very tasty cookie. If you’re looking for a very simple cookie without any peanut butter, you might want to try these cookies: https://barefeetinthekitchen.com/almond-shortbread-thumbprint-cookies/ Happy Baking!
If you don’t like peanut butter maybe you could substitute it with almond butter. or another nut butter.
Why are you looking up peanut butter cookie recipes then?