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}
Julie says
Can you use chunky PB?
Mary Younkin says
That should work fine, Julie.
AshtonHill says
I have been using this recipe since I was young. I love it every time.
Mary Younkin says
So glad to hear you love it too, Ashton.
Ann says
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!
Mary Younkin says
I’m so glad you’re enjoying the cookies, Ann. I bet they’re delicious with the chocolate too.
Nicole says
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.
Andrea says
I made it and it was great. Thanks
Mary Younkin says
I’m glad to hear you like the cookies, Andrea!
JESSICA says
Just a heads up. If you use whipped peanut butter, the cookies spread.
Eznada says
Should I have used flour for this?
Mary Younkin says
There is no flour in the recipe, Eznada.
Angie says
Tasty and chewy, not crumbly! Perfect!
Mariska McKenzie says
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.
Mary Younkin says
I’m so happy to hear that, Mariska!
Ash says
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!!!
Mary Younkin says
Yay! I’m glad to hear you’re enjoying the cookies, Ash.
Jan says
Mine flattened out to fill the entire pan. Can’t imagine what went wrong with such a simple recipe!
Mary Younkin says
I can’t imagine either, Jan. That’s bizarre. Did you sub any ingredients? or use a natural PB by any chance?
Laurie says
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?
Mary Younkin says
You can add peanuts without any issue, Laurie. Enjoy!
Veda says
You can press out with the criss cross pattern just dip your fork into sugar every time
Allicens Chandler says
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.
Chrissy says
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.
Mary Younkin says
I’m so glad that you’re enjoying these cookies, Chrissy!
Joanna says
How many cookies is in one serving?
Mary Younkin says
The nutritional info is per cookie, Joanna.
Shawnda says
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 😁
Mary Younkin says
I’m glad you’re enjoying the cookies, Shawnda!
Mommy says
I made these cookies for my.family and we love them.. quick and delicious.. a mommies dream ^_^
Mary Younkin says
So glad you like the cookies!
Susan Tan says
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.
Mary Younkin says
I’m glad you’re enjoying the cookies, Susan. (and you’re correct, they firm up as they cool!)
Sarah says
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
Mary Younkin says
I’m so glad that you’re enjoying the cookies, Sarah! I love your variations.
Alyssa Berry says
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.
Mary Younkin says
There aren’t a lot of variables in this recipe, Alyssa. I’m guessing that the oven might be a factor in the burning.
MILA says
the recipe is simple , but th cookies crumbled