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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.
Can you use chunky PB?
That should work fine, Julie.
I have been using this recipe since I was young. I love it every time.
So glad to hear you love it too, Ashton.
I made these before and thought they were way to sweet! Just made with 1/2 cup sugar and refrigerated 20 min.utes before forming the balls and I’m so happy to say they are fantastic! Oh, forgot to mention when they came out I placed a dark chocolate kissie in the middle. excellent!
I’m so glad you’re enjoying the cookies, Ann. I bet they’re delicious with the chocolate too.
I wish I had known how sweet these are! My husband and I both couldn’t take it. He told me to throw them away. I guess I will keep looking for a good recipe that’s not super sweet.
I made it and it was great. Thanks
I’m glad to hear you like the cookies, Andrea!
Just a heads up. If you use whipped peanut butter, the cookies spread.
Should I have used flour for this?
There is no flour in the recipe, Eznada.
Tasty and chewy, not crumbly! Perfect!
I love these cookies so so much. They are so good and my family loves them every time I make them! This is definitely a recipe i will make for family events.
I’m so happy to hear that, Mariska!
Ok!!! I am not a baker at all. But this recipe putt me back in good graces with my kids. They loved. It Thank you so much!!!
Yay! I’m glad to hear you’re enjoying the cookies, Ash.
Mine flattened out to fill the entire pan. Can’t imagine what went wrong with such a simple recipe!
I can’t imagine either, Jan. That’s bizarre. Did you sub any ingredients? or use a natural PB by any chance?
I have made these before; years ago in fact. I was amazed at how delicious they were. I would likr to add chopped peanuts as well. How should I tweak the recipe to add those in?
You can add peanuts without any issue, Laurie. Enjoy!
You can press out with the criss cross pattern just dip your fork into sugar every time
I love this recipe. I have found a few things that I change. The first thing is I add about half the sugar and remove the egg yolks. I’ve also learned that is easy to double up or even cut the recipe in half . I also found that if you move the cookies while they’re still warm off the tray they will crumble. I’ve learned it’s best to just leave the cookies to cool completely on the baking tray. The dough is great at freezing or refrigerating. I’ve also learned that it’s just easier to sprinkle about half of 1/4 teaspoon of sugar on top of the cookies then press them with a fork or a cookie stamp. My baking time is a lot shorter in about 8 to 10 minutes that’s even with the dough straight from the refrigerator.
These are perfect, as written! I am not a baker, or even a cook. I need a recipe to follow and am always thrilled when I find a super easy one that just works.
I’m so glad that you’re enjoying these cookies, Chrissy!
How many cookies is in one serving?
The nutritional info is per cookie, Joanna.
Hello☺️ Just thought that my hubby and I tried out using some brown sugar for half of the sugar needed(1/2 c white 1/2 brown) Yummy! I will say though you got to be careful to not overtake this type. It can give the cookie a really dark and almost a burnt taste when in reality it’s the molasses in the sugar doing that. A friend said of the darker ones “Wow they taste just like my Granny’s old fashion peanut butter cookies that’s made with molasses 😁
I’m glad you’re enjoying the cookies, Shawnda!
I made these cookies for my.family and we love them.. quick and delicious.. a mommies dream ^_^
So glad you like the cookies!
Hello from Singapore. First time I’m trying this 3 ingredients recipe because it sounds so simple. My first batch was overcooked because when I pricked the cookie after 8 minutes, it felt soft n crumblied so I thought it was uncooked. Then i realised tgaf after cooling down, e cookies harden. So my subsequent cookies I baked shorted time n they looked better. This is first time I’m making cookies. They don’t look pretty, but I Guess I need to practise more, then it will look better.
I’m glad you’re enjoying the cookies, Susan. (and you’re correct, they firm up as they cool!)
These are the fastest, easiest peanutbutter cookies by far I made them for a family picnic and the whole 2 batches were gone before dessert 😁 I also made them again for a kids birthday party and added 1 1/4 cups of quick oatmeal and of course a couple of hand fulls of M&M’s a true hit at the party.
🍪Thanks for the recipe🍪
Sarah
I’m so glad that you’re enjoying the cookies, Sarah! I love your variations.
I followed the recipe, and the instructions, word for word. Timer and everything. They burned. I dont know why, but mine where black on the bottom, and some edges.
There aren’t a lot of variables in this recipe, Alyssa. I’m guessing that the oven might be a factor in the burning.
the recipe is simple , but th cookies crumbled