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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’m not a fan. It’s baked flavored sugar.
I agree, just made and doubled the recipe. Very sugary, too sweet !!!
It was great to make easy-to-use the recipe thank you for sharing
So glad that you like the cookies, Cantel.
Easy, Gluten Free, & Delicious!
Thanks so much for the recipe!
I’m so glad you like it, Kay!
Great EASY cookies
I’m glad you like them, Bob!
Yummy. Got to save this recipe. It’s a keeper.
I’m glad you like it, Patrice!
I used 3 tbsp mayo instead of the egg and a little flour because the dough seemed really thin… but it worked great
I have a question could you use brown sugar if you didn’t have white sugar? Or will it now bake properly?
Thanks in advance
Yes, this will work fine with brown sugar, Tonya.
Make sure to put the oven rack up higher than the middle or else the bottoms will turn black, watch them carefully.
These were not good – glorified peanut brittle. Did not hold shape whatsoever, would not press with a fork, and just full of air bubbles. If you like eating baked sugar with peanut butter then be my guest, but I would not recommend.
These cookies should not spread at all, Connor. Did you by any chance you a natural PB? Many people have left comments saying it works fine for them, but I’ve never had great luck with natural peanut butter. As you can see in the video, the dough should hold its shape enough to roll it into balls and press with a fork. If it was too runny for that, it definitely won’t hold its shape in the oven.
Put the dough in the fridge for 5 mins before u roll them they won’t be gooey
I love these …. I make them for my family all the time and they always ask me to make them…..
I’m so glad you’re enjoying the cookies, Lesley!
Could I substitute splenda for the sugar for a diabetic friendly version? I know I CAN, but am asking if you think it would work.
Many people have left comments saying that it worked that way for them. I’ve never tried it that way myself, Laura.
I love this recipe so much! My 4 year old and I can enjoy making these together. And best of all, Is they’re gluten free! I just started a new diet that includes gluten free. The sweet treats are my biggest challenge and this really satisfies the urge. Thanks for sharing
I’m so glad you’re enjoying the cookies, Tiffany!
There isn’t an easier recipe out there! Three ingredients that can be mixed with a spoon, placed on cookie sheet, and popped in the oven. My husband typically wont eat PB cookies but he loves these! Win, win! Easy and delicious.
I’m glad you like the recipe!
I don’t have parchment paper just a non stick cookie sheet will they still cook without the parchment or aluminum foil
Yes, this will work without parchment paper.
Can you go into a bit more detail with the 1 egg vs 2 egg version? How different is the taste and texture?
The 2 egg version is a bit cakeier and not quite as dense. It’s also a softer cookie. It’s such a simple recipe, I recommend playing with it and seeing which version you like best!
I am disabled but I can make these! My husband loves them and can’t wait for my grand children to try them. My son ( grown up) will be happy I have a gluten free desert for him that won’t make him sick! Thank you!
I’m so happy that you’re enjoying these cookies, Tammy!
The worst peanutbutter cookie recipe. I never leave comments but come on really. It’s just peanutbutter flavored sugar. It was so crumbly and no taste of peanut any where.
You cooked them too long or too high. Mine are always chewy and soft. It might have also been the peanut butter you use. These are WAY peanut butteryer (😜) than typical cookies with flour. Ive used this recipe since as long as I can remember and Ive always preferred them over traditional recipes. Some prefer these, some prefer the traditional recipe, maybe you just like the other recipe better
Can I use Splenda in this recipe?
Would they come out the same?
Many people have left comments here that it works fine with alternative sweeteners, George. I’ve never tried that myself.
These cookies are amazing! I make them a lot!!
So glad that you’re enjoying them, Shelby!
Some people can’t follow 3-commercial product recipes. I used skippy peanut butter, 1 Kroger brand egg, and c&h white sugar. Hesitant because of the below review, I added one packet of maple syrup/brown sugar dry oatmeal mix and sliced up leftover Halloween candy. That I inserted on top of the crossed fork marks… fit all the mix in one bake sesh like suggested and 12 min later…holy epic delicious well balanced sweetness of PB & chocolate m&ms and snickers. I took pictures. Would love to share. Yeah it’s a lil crumbly, but the uneaten cookies have maintained form in transfer to a plate and look good so far. 😉 Thanks for saving my sweet fit ^5 xo
I’m so happy that you are enjoying the cookies, Libby! If you want to share your photo on Instagram and tag me there, I’ll see it.
Yielded 2 doz. I found them to be too sweet.