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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.
I love this recipe so much but I am now living in a high-altitude..what do I need to change?
You shouldn’t need to change anything for this particular recipe, Judy.
I am also at a high altitude and just made them for the first time, they turned out beautifully at 12 minutes and 350 degrees.
So glad they worked well for you, Monique!
Ive always loved this recipe, although I didnt get it from here. My ex taught it to me. Been making them this way for about 15 years. Today I tried ,making them keto friendly for my wife, she likes them, but I don’t. I need the sweetness of real sugar in my cookies.
To make them keto friendly, just substitute the sugar for erythritol.
I’m glad that you’re enjoying the cookies, Jeremiah!
Try using the lakanto brand monkfruit with erythritol. The flavor is much closer to sugar than alone. You may want to sprinkle a little more on top of the cookie for the extra “sugar kick”.
I used 1 cup of coconut sugar instead of white sugar, I also made the balls a little larger and baked them for 14 minutes. I also put the dough in the fridge for about 15 min before shaping and baking and they came out pretty good.
I’m glad you liked the cookies, Linda!
I wouldn’t call these the best ever but they are ok in a pinch (I didn’t have butter for my other recipe). Possibly too sugary.
That’s exactly what they are, Henderly. These cookies are a fun option when you’re in a pinch or just don’t want to mess with other ingredients. My kids still love making them.
thank you so much this is the best recipe ever.
I’m so glad that you like the cookies, Haylee!
Love this cookie. Simple, Easy, and Delicious!
So glad to hear that you like them, Krystal!
Mine came out perfect! I varied a little. Instead of cup granulated sugar, I put in equally 1 part granulated, 1 part confectioners, and 1 part brown and added some vanilla extract. I made sure not to overcook as I was tempted to leave in longer because they were a little soft in middle. Once out though they firm just enough to be perfect. I sprinkled a tad of brown sugar on top as they were cooling. I’ve already shared recipe with family members. So simple to make and extra delicious. Thank you!
I’m so happy to hear that you’re enjoying the cookies, Renita!
These were the best peanut butter cookies I’ve ever made! I was so skeptical about this recipe, how can you make a cookie without flour? And yet you can and they are delicious and I will never make peanut butter cookies any other way. I did add chocolate chips because I like peanut butter chocolate chip cookies and they came out fantastic.
I’m glad you like them, Dyana!
These are to Absolute Best Peanutbutter Cookies I have ever had!! Thank You! I will be making these pretty often! There my dad’s favorite!!
I’m so glad to hear that you love them, Tarasia!
Dearest Mary, The most UNBELIEVABLY DELICIOUS peanut butter cookie we have ever eaten. Will now take the place of Gram’s recipe from the 40’s. My dough was a little loose so I added just 1/4 c of self rising flour to be able to roll in balls and they were perfect! I had doubled the recipe and I think the eggs were too large.
Have one of your cookbooks, but wanted to THANK YOU for such amazing easy recipes and Bless you from all of us. Keep cooking:)
Becki Rood Ellerslie Ga.
I’m so happy that you love the cookies so very much, Becki!
I freaking love them so i put vanilla and chunky peanut butter and ummmm
So glad you are enjoying the cookies, Trinity!
COLLEGE AND UNI STUDENTS THIS RECIPE IS A LIFE SAVER!
seriously amazing taste. One thing I noticed is you must let the cookies cool down a lot before trying to move them or they will easily fall apart but thats the only thing. Super easy and quick i made them in my toaster oven.
I’m so glad you like the cookies, Ryan!
Great recipe. The first time I made these, I made them exactly as the recipe states. They came out awesome. My husband and 15 month old loves them. My husband actually got mad when he realized that I finished off the last couple of cookies without letting know lol. They are so crumbly and the taste is on point. The second time I made them I added chocolate M&M’s and hazelnut M&M’s. Again, they came out awesome. I usually make my own peanut butter, but ran out so I ended up just using creamy jiffy. Next time I will try using my homemade peanut and just chocolate chunks. Thank you for this super simple, yet delicious recipe. Planning to make a large batch for my coworkers soon!
I’m so glad that you’re enjoying these cookies, Artessia!
Did you try? I also want to do the recipe with the natural peanut butter I buy at the whole food store, they make it right on the spot in a peanut grinder machine. But I wonder what should I change in the recipe, it is denser and doesn´t have sugar….so I wonder if I should add more sugar….opinions anybody?
As noted above, this really does not work with natural peanut butter. The texture is quite different, Teresa.
Hi, I just tried yesterday with natural peanut butter…. and it turned out very good to my surprise…. it does seem oily as it heats up inside the oven, but I placed parchment paper underneath…. and i did not put a full cup of peanut butter, it was missing a finger from the top…. the only thing I would change would be less sugar (but it´s my taste) everybody else said it was delicious….. also, next time I will try half brown sugar and half white, I think it will add more to the flavor as well….. Oh, I forgot….. I added chocolate chips….. man it turned out delicious….. yummy!
Oh my gosh I never believed these would be so delicious but they were! My family loves them. The only thing I added was vanilla, sea salt and chocolate chips and they were out of this world. The only comment I would make is that you really need to use wax paper as the cookies totally stuck to my pans the first two rounds. Thank you for such an awesome recipe!!
I’m so happy to hear that you love the cookies, Kathleen!
These are so delicious! I made them with organic, natural peanut butter & coconut sugar. I haven’t let them cool all the way yet but the one I sampled was perfect. I also added vanilla, sea salt and 1/4 cup of chocolate chips. And I did the peanut butter about 1 slim finger less than the full cup. Thank you for this recipe!!!!
I’m so glad you like them, Kristi!
I just made these after reading this easy recipe. They spread, when 12 minutes was up there was a black crusty ring around all of them, oh no! I kept my eye on the 2nd batch and that didn’t happen. They are too thin , but taste pretty decent. I will stick with my flour/brown sugar recipe, I just had no shortening today! Good luck ladies!
I’m so sorry to hear that happened! I’ve never seen that or heard that it could happen with this simple recipe. Is there any chance you used natural peanut butter? The results are very inconsistent with natural butters and that’s why they aren’t recommended.
12 minutes wasn’t long enough ..they were very soft., a d did spread. I added some minutes. Anxious to eat one 😊
I like this recipe . Easy to make easy to clean up .. Took a batch to work and they didn’t last long ..
I’m glad you like the cookies, Karen!
Has anyone used this recipe to make bars rather than cookies?
I have no idea how that might work, Amber.
Hi,
Can I replace splenda for the sugar will the cookies be just as good?
I haven’t tried that myself, Carolyn. However, if you scroll through some of the comments on this recipe, you’ll see that many people have shared their sugar free variations.