These chewy, dense, Peanut Butter Cookies are an unforgettable memory from my childhood.
3 Ingredient Peanut Butter Cookies are a classic cookie; just an egg, a cup of peanut butter, and a cup of sugar.
If you’re hanging out with me on Instagram, the odds are good that you’ve seen me make these at least a time or two.
Peanut Butter Cookies
After you’ve made them once, this easy peanut butter cookie recipe will be forever in your memory too.
If you scan the comments on this post, you’ll see a whole lot of people calling these the Best Peanut Butter Cookies Ever.
When I was in high school, I remember stirring a batch of these cookies together with a girlfriend in the middle of the night. 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 for these cookies and I’ve played with the recipe a bit in the past.
In the end, I keep going back to the original. I love it for its simplicity.
The best thing about this recipe is that the kids can make these cookies without any help at all. 1 cup of peanut butter, 1 cup of sugar, and 1 egg: there really isn’t anything easier that tastes this good.
3 Ingredient Peanut Butter Cookies
While the main ingredients for the three ingredient peanut butter cookies are simply peanut butter, sugar, and an egg, feel free to change it up.
Add a teaspoon of vanilla, an additional egg (for a gooier cookie – see note in recipe), a pinch of sea salt or a handful of chocolate chips.
The cookies are delicious both written or with the extra ingredients.
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.
Easy Cookies
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.
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.
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!
Three Ingredient Peanut Butter Cookie Recipe
- Preheat the oven to 350 degrees. In a large mixing bowl, stir together 1 cup creamy peanut butter, 1 cup sugar, and 1 egg until smooth.
- Scoop the dough onto a parchment or Silpat 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.
- Bake for 12 minutes and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling. Store in an airtight container.
Check out all of the Gluten Free Dessert Recipes on this website!
Cookie Baking Tips
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 everyone loves even more than the original.
Alternatively, some 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.
Old Fashioned 3 Ingredient Peanut Butter Cookies
Ingredients
- 1 cup sugar
- 1 cup peanut butter
- 1 egg
Instructions
- Preheat the oven to 350 degrees. Stir the ingredients together until smooth. Scoop onto a parchment or Silpat 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 at all. You can bake the full recipe on a single tray if you would like. Bake for 12 minutes and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling. Store in an airtight container. Enjoy!
Notes
Nutrition
{originally published 08/14/2013 – photos and recipe notes updated 07/20/21}
ess bee says
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.
susan meeker says
whats the milk for
Vybrone says
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…
Joanie says
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!!
Regina Filetti says
I love these recipes!please email to me ! Love this site !
Meli Gee says
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)
Kathy Roland says
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
Jessica says
I make these and top it off with the caramel Hershey kisses!!
My husband and kid loved them.
Catheryn says
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.
Debra Howell says
How much Stevia did you use?
Anna May says
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
Paula says
You may have let the batter grt warm. I found putting it in the fridge for about ten minutes fixed the spread issue.
Chelsey says
I’ve made this receipe hundreds of times and they always come out great
Sabrina says
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🙂
Jessica Gentry says
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
Ramona says
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….
Cindy says
I found these to be very tasteless.
Nancy Vicknair says
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
Dollise Archer says
My issue as well Ive made this multiple times before without issue, but falling apart (in half or thirds) this time!
Nancy says
Can you use a sugar substitute
Avery says
These are the easiest best tasting cookies ever I sprinkle brown sugar and white sugar on top of the cookie
Kristine Swenson says
Great little cookie. I added bout 1/4 of the cup of peanut butter with nutella. Gives you a choc peanut butter cookie.
Pat Farber says
Can you use half and half white and brown sugar?
Mary says
Sure. That will work fine.
Tertie says
I don’t like peanut butter so can I use butter Instead thank you x
Mary says
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!
Julie says
If you don’t like peanut butter maybe you could substitute it with almond butter. or another nut butter.
Steve says
Why are you looking up peanut butter cookie recipes then?