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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.
Added vanilla and chocolate chips…..wow! These are a family favorite now! Thanks a bunch🙂
I’m glad you’re enjoying the cookies, Nana!
It was a terrible, no good, horrible, rotten day. So bad, my 10-year-old didn’t fuss can’t homework and pushed through. This recipe was the highlight of the day. Thank you!
Awe, I love this. I’m glad the cookies improved your day.
Ive used this recipe since I was a little girl! My Grandma taught me how to make these. A peanut butter cookie isnt a peanut butter cookie to me unless its one of these!!
Isn’t it great when a recipe has so many memories attached to it, Chelsi?
Do these freeze ok for make ahead?
They should freeze fine, Christina. I’ve honestly never frozen them as they’re often a last minute cookie when I make them.
WOW! I wasn’t expecting it to turn out well, because let’s be honest… Most recipes with 3 ingredients don’t. And a cookie without flour???? But I’m eating my words AND these cookies very quickly. I will never make another peanut butter cookie recipe again after this. Thank you for giving me such an easy recipe for these. I’m making them for Thanksgiving and taking them to my in-laws’ house.
To the person who gave a bad rating, I’m not sure what you did to get a different effect, but these are PACKED with peanut butter flavor and they are both chewy and crunchy on the outside. The perfect cookie.
I’m so glad that you like them, Aimee!
I doubled the ingredients in the recipe but the extra egg made the dough too soft.. Even cooked my cookies are breaking too easily. I also had to extend the baking time an extra 3mn in order to solidify them a bit more.
I was still happy to try different methods from my usual peanut butter cookies but it was simply not a success for me.
The OLDDDDDD recipe calls for 1 teaspoon vanilla also
Feel free to add it, sometimes I do and other times I don’t. It works both ways.
I was excited to try this easy recipe, but it is a waste of ingredients. Plenty of peanut butter flavor, but too sweet and grainy. Not the peanut butter cookie I was hoping for.
Sorry to hear that the cookies weren’t to your tastes, Cindy. Luckily, there is no shortage of great cookie recipes to choose from!
I just made these one batch of the regular just like the recipe and one I added coco powder bith batches turned out wonderful new go to recipe !
I’m so glad you are enjoying the cookies, Deana.
Question: I want to make these cookies 2 days in advance. was wondering if I should mix everything together and put it in the refrigerator for someone else to roll into balls and bake off. so my question is.. if I make the dough ahead of time if it can stay in the refrigerator for 2 days?? if I bake them all off on Tuesday, even in an airtight container, they will not be as fresh on Thursday!!
Sure, you can keep the dough in the fridge for a couple of days. Happy baking!
Thank-you for a quick, delicious cookie dessert easy to make at the end of a long day! I’m thrilled to discover this recipe!
I’m so happy that you’re enjoying the cookies, Robyn!
I’m very pleased with the 3 ingredient baking it’s so easy and I can get my kids involved with learning how to make cookies.
I’m glad you like the cookies, Carrie.
I made these but with honey peanut butter and it makes taste so much smoother.
I’m glad you like the cookies, Leathan!
How much 🍯 honey did you add
These are the best peanut butter cookies. I have made them for the past 30 years. I have to make them for the church youth group. My family and friends love them so I make several dozens at a time to give away. If anyone wants a good peanut butter cookie recipe this is the one to use.
I’m so glad you have great memories of these cookies too, Cari Ann!
Crazy idea – could I make the batter for a chocolate cooke recipe, make this recipe, and then wrap (small) peanut butter dough balls in chocolate cookie dough and bake that – to get a true Reese’s peanut butter cup cookie?
That should work, Steph. If you try it, let me know how it turns out!
Good but a lot sweeter than other PB cookie receipes
I’m glad you like them, Edie.
My dough was a bit too sticky to roll into a ball. Help
Did you change anything else, Pauli? If it’s still too wet, you can try just scooping it onto the tray.
What on earth is everyone raving about….these turned out awful. Good try on making it simple but they are nothing but peanut butter goop.
Sounds like something went wrong, Ray. My guess is that they weren’t cooked through. Did you substitute any ingredients? There just isn’t a whole lot here that can go wrong. Some people might not care for the finished cookies, but “goop?” That isn’t a fully baked cookie.
Love this as a great gluten free dairy free option! They turned out delicious and were so simple to make!
I’m glad you like them, Megan!
These are amazing I let my 3&5yo make them and they are so delicious! We will be making them often!
I’m glad you like the cookies, Brianna.