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}
Shay says
Quick, easy and delish!! Thx for sharing!!! 😜😋😃
Mary Younkin says
So glad you like the cookies, Shay!
Silentia Slaboch says
Made these years ago. Always delicious 😋
Mary Younkin says
I’m glad you liked them!
Diana Champion says
Great cookies super easy super delicious!!!!
Mary Younkin says
I’m glad you liked them, Diana!
Kathy says
How many carbs and proteins are in these cookies
Sharon says
My mom’s receipe had a tsp of baking soda.
Paige says
Mixing them up and my hubby says that’s it!? If I would have know that’s all you need I would have started baking long ago.
Mary Younkin says
It really is the easiest recipe ever, right?
Denise says
I didnt pay attention to the temp and bake time cuz I automatically bake cookies @ 375 for 9 mins because the cookies turn out just the way I like em. Anyways, the cookies fluffed up and spread out to where they covered entire baking sheet. I gave the pan a good tap to flatten em out. I kept recipe exactly as it was cuz it blows my mind that you dont need flour or baking soda. The cookies literally melt in your mouth. THANK YOU!!! By far THE BEST peanut butter cookies Ive ever had!!
Mary Younkin says
I’m so happy to hear that you like the cookies, Denise!
ROBIN says
Can I use brown sugar instead of regular?
Mary Younkin says
Sure, it will work nicely.
Mariella says
My daughter is vegan and I was wondering if these cookies would be fine without adding an egg?
Mary Younkin says
These cookies will not work without an egg to bind them together. However, there are plenty of comments from readers who have substituted with an egg replacement. Good luck, Mariella.
Rachel says
These were amazing, thank you!!
Mary Younkin says
I’m so glad you like them, Rachel!
Debilynn says
These are sinfully delicious! Thank you for sharing.
Mary Younkin says
I’m glad you’re enjoying the cookies, Debilynn!
Carol Ocheltree says
Can you use Splenda in this recipe?
Mary Younkin says
Many people have left comments saying that they tried that. It’s worth reading through some of them to see how things turned out with different amounts, Carol.
Kasia says
I cooked for 2 min and they burned under 🙁
Mary Younkin says
I can’t even imagine how cookies could burn in 2 minutes. I’m guessing there might be a problem with your oven, Kasia.
Megan says
I know these cookies are delicious, but I was wondering if you could tell me if the sugar is mandatory or is it optional?
Mary Younkin says
The sugar is 100% mandatory to provide structure for the cookies. Many people have tried and had success with some substitute sugars though, so it’s worth reading through some of the comments to see what might work.
Zanzi says
Wow these are the best peanut butter cookies ive ever had! So easy too! Would definitey recommend ☺
Mary Younkin says
I’m glad you like them, Zanzi!
Kat says
How many tablespoons are in a cup of peanut butter? Thanks for sharing the recipe.
Mary Younkin says
There are 16 tablespoons in a cup, Kat.
charlene marlow says
Can you use brown sugar
Mary Younkin says
Sure you can, Charlene. It will change the flavor slightly, but still be delicious,
jo meyer husby says
I DOUBT THEY HAD THREE INGREDIENT PB COOKIES BACK THEN. AT LEAST I HAVE ONLY SEEN THEM MAYBE LAST TEN YEARS. WONDER YOUR AGE. AGE TEN? FIFTEEN?
Mary Younkin says
Peanut butter was invented in 1903, my friend. And there’s certainly nothing modern about an egg and a cup of sugar. Read through some of the comments left here. While my own recollection of this recipe only goes back about 25 years, many people remember making these cookies with their grandparents. Wishing you all the best, Jo. (And maybe a little less shouting too.)
Melinda says
I am in my 30s (not old, but not a spring chicken either). And growing up this was our family recipe for peanut butter cookies for as long as I can remember. No one ever called them 3-ingredient cookies though, just peanut butter cookies.
Kami says
You’re Awesome:-)
Ally says
Hi can I use PB2 powder instead of peanut butter
Mary Younkin says
I have no idea how that might work, Ally. I’ve never used PB2.
Mya Burgoon says
you would need more liquid as PB has a lot of natural oils. so just replacing the PB with PB2 powder would be a very dry cookie.
Mary Younkin says
You’d definitely need to reconstitute the PB2 before trying to substitute it here.