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}
Gloria says
I’ve loved peanut butter cookies since my high school days when I took an economic class and we made them. Thanks for the recipe.
Melissa Robertson says
Can you use dry peanut butter for these cookies?
Mary says
That will not work, as there won’t be enough moisture in the cookies.
Amanda says
I actually made them today with dry peanut butter and it tasted phenomenal! The key is to mix all the dry ingredients and then the egg before adding the water to the peanut butter powder if that makes sense. I also recommend not going off the recommended water amount on the back of your powder mix because it will be too much, slowly add water a little at a time until you get the consistency you’re looking for. I know because my first batch came out extremely runny because I mixed the powder and water first to make “peanut butter” then added the egg in sugar and it came out really super runny so I had to add more powder and they still didn’t turn out very well so I’m turning them into dog treats! Hope you like them!
Bill says
Can you use something besides an egg
Maxine Martinez says
1/2 cup of oil
Nikki M. says
1/4cup apple sauce?? Haven’t tried it but it is a good egg substitute in other baking recipes I’ve tried.
Charles Sommers says
Made these with natural peanut butter that had been in the fridge. Came out great! Next time I’ll try the extra egg and see how that goes
Christina Campbell says
I LOVE this recipe. I always double it and use half white and half brown sugar! They turn out amazing every time!!
Maribeth says
What temperature and for how long do you bake these cookies.
Anna says
Always find myself right back here at this recipe, each and every single time I get in the mood for peanut butter cookies! Love this recipe and so does my other half and his little girl! ❤
Thank you!! 🍪🍪
Joan Regnier says
Do you white or brown sugar in the peanut butter cookies
Mary says
I use white sugar, but many people have said that brown sugar is delicious in these cookies as well.
Hannah says
Easy recipe but the cookies fall apart and feel as if they are still raw.
Ashton says
I made these and just put a little brown sugar in addition to the white sugar and a teaspoon of vanilla extract and they were AMAZING (:
Mary says
I’m so happy you enjoyed the recipe, Ashton!
Espi says
I use 1/2 granulated 1/2 brown sugar to make a cup and extra egg tsp vanilla chunky peanut butter and butterscotch chips to this recipe and they came out delicious!
Mary says
I’m so glad that you are enjoying the cookies, Espi!
Daisha says
That sounds amazing I need to try
Jeanette says
I have been making these cookies for over 20 years.
I also add 1 teaspoon of vanilla. I also triple the batch.
Mary says
Hi Jeanette! It’s such a fun recipe, isn’t it?
Brentany says
I made these cookies & left out just a tiny bit of peanut butter for a less dense cookie. When I took them out of the oven, they had spread quite a bit unlike what the directions had said. They are good, but I would’ve liked them not to be spread out as much. Great recipe!
Mary says
Hi Brentany! The recipe only works with the exact amount of peanut butter. The peanut butter provides structure to the cookie in this flourless recipe.
Beaner says
Made the 3 ingredient peanut butter cookies and they were the worst cookies ever. Taste like powdering your mouth. Nasty.
Mary says
I’m sorry they weren’t to your liking, Beaner. They aren’t for everyone, but many people sure do love them.
Monica Holmes says
loved these cookies!!
Mary says
So glad you like them, Monica!
Paige says
Thank you!! My boyfriend loves PB cookies and I love making them from scratch, but sometimes making an entire batch can be tiring with a bunch of ingredients. This was super easy, super fast, and we both loved them! I was skeptical at first with all that sugar, but they cooked wonderful. Will definitely be baking theses again 🙂
Mary says
I’m so glad you like the cookies, Paige!
Denean says
Can you substitute sugar?
Christina says
I would like to know too. I saw where someone did 1/2 brown and 1/2 white…
Mary says
That will work fine, Christina!
Bev Hitchcock says
I just made this recipe. The dough went together effortlessly. They remind me of the cookies my Grandma made that had a Hershey kiss sitting in the middle. Very good cookie and one I can eat since I’m gluten intolerant. Only wish I could post a photo!
Mary says
I’m thrilled that you like the cookies, Bev!
Bee says
Peanut butter cookies are one of my absolute favourite cookies. And this is such a simple recipe, and only three ingredients! Will definitely be trying this out 🙂
Mary says
I hope you love them as much as we do, Bee!
beverly lee says
I love these peanut butter cookies .My cousin and I used to make them when we wer teenagers.
Mary says
It really is such a great recipe, Beverly.