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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.
YUMMY
my mom gave me this recipe back in 1996, she got it from a friend of hers back then. I make them for my husband once in awhile and he loves them. when my son and daughter were younger in their teens I would make these. they and their friends would eat them faster than I could make them. my son and his friends wouldn’t let the cookies cool. they would eat them right off the cookie pans
If you wanted to double or triple recipe would u just duplicate ingredients.?? thanx for recipe..💕
Yes, just multiply as desired, Gretta.
These are so much fun to make with my four-year-old! He loves to “help” in the kitchen, but sometimes the more complex recipes are harder to achieve with him by my side.
This is super easy because I can get all the ingredients together and let him mix on his own. He feels more independent and proud of his creation.
I’m so glad you’re enjoying making them with him, Michelle! They’re perfect for the littlest bakers.
Allergic to peanuts. Do you think this recipe would this work with Sunbutter?
There are many variations that people have shared, Pauline. It’s worth reading through some of the comments to see how they have worked.
Could you reduce the sugar?
There are many variations that people have shared, Ailaunie. It’s worth reading through the comments to check them out.
can Splenda be used inplace of the sugar
Is there a substitute for the egg as my daughter is vegan and I would love to make this for her.
Thank you
Kathy
Several people have left comments with different variations, Kathy. I haven’t tried them myself though. It’s worth scrolling through to see what has worked though!
Yummy😁thank you for sharing
I’m happy you like the recipe, Nina!
can these be made with stevia
I haven’t tried that myself, Penny, but many people have left comments regarding the ways they’ve altered the recipe. It’s worth checking those out.
Forget the sugar
While you’re welcome to do that, Ron, I can’t say I recommend it. It’s unlikely that just peanut butter and egg will have enough structure to hold together on their own.
Has anyone ever used Monkfruit Sweetner instead of Sugar? I really want to try these cookies and I’m curious if the Monkfruit would make a drastic difference.
There are many comments on this post from people who have used alternative sweeteners. It’s worth scrolling through a bit to check them out, Katie.
I added a bit of butter (at most a tablespoon) and it tasted amazing! This recipe was very easy for a beginner and I enjoyed it!
Happy you like the cookies, Ty!
I truly hope that you’re not trying to take credit for this recipe my Aunt Kathy made this recipe up probably about 15 or so years ago and took first place in a blue ribbon contest for Alaska State Fair she had to release the recipe so that they could publish it in a book so that might be where you come up with the recipe but I know that she created this own recipe on her own many years ago
Chandra, I don’t take credit for this recipe at all. Like I mentioned above, my friends and I made it when I was a child, using the recipe off the back of a peanut butter jar. I think 3 ingredient peanut butter cookies have been around at least 50 years.
Aunt Kathy certainly did not make this up😂 my grandma used to make this for my dad and uncle…. SIXTY YEARS ago.
Lol
Peanut butter cookies recipe is wonderful!
I’m so glad that you enjoyed the cookies, Kenneth!
What a disaster and they tasted awful!! A total waste of time, ingredients and electric!
I’m sorry to hear that they weren’t to your liking, Caris. Did you by any chance substitute one of the three ingredients? As you can tell from the other comments, this tends to be a very well liked recipe.
Yummy! Can’t wait to try this afternoon! 😀
I hope that you love the cookies as much as everyone else does, Sarah!
I don’t understand how some people can be SO negative about these cookie. The only thing I can think is that the outcome will be greatly affected by the type of peanut butter you use. We used Jif Natural. If we had used Teddy, I think they would have been much drier and the flavor would have been different. These were pretty good. I found them a little dry around the edges, and a wee bit sugary/sweet, but all in all, they were really good! It’s what we wanted…a very quick snack. My husband and I like to look for super quick, sparse ingredient desserts to make. This one was worth it for us. Next time I will try 1/2 white, 1/2 brown sugar and add vanilla just for variety. But seriously, for what they are, they are good!
What’s the best peanut butter to use?
I use Jiff or Skippy most of the time, Tara.
These were so fun to make! I’m still in my teenage years and I love baking new things and this was such an easy recipe! It didn’t work the first time I made them but I made them again today they were great! I see me making these in the near future!
I’m glad you like them, Mya!
Do you have a recipe for those peanut butter balls you got in elementary school? Peanut butter, confectioners sugar, and ??? So good when kept cold, a non baking cookie.
I’m guessing it was something like this peanut butter fudge recipe: https://barefeetinthekitchen.com/creamy-peanut-butter-fudge-recipe/ I love it right out of the fridge!
Peanut butter and powdered sugar with powdered milk and corn syrup makes peanut butter play dough.