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}
Nana says
Added vanilla and chocolate chips…..wow! These are a family favorite now! Thanks a bunch🙂
Mary Younkin says
I’m glad you’re enjoying the cookies, Nana!
Kelley says
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!
Mary Younkin says
Awe, I love this. I’m glad the cookies improved your day.
Chelsi Whitson says
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!!
Mary Younkin says
Isn’t it great when a recipe has so many memories attached to it, Chelsi?
Christina says
Do these freeze ok for make ahead?
Mary Younkin says
They should freeze fine, Christina. I’ve honestly never frozen them as they’re often a last minute cookie when I make them.
Aimee says
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.
Mary Younkin says
I’m so glad that you like them, Aimee!
Béatrice says
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.
Jeanne Watson and says
The OLDDDDDD recipe calls for 1 teaspoon vanilla also
Mary Younkin says
Feel free to add it, sometimes I do and other times I don’t. It works both ways.
Cindy says
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.
Mary Younkin says
Sorry to hear that the cookies weren’t to your tastes, Cindy. Luckily, there is no shortage of great cookie recipes to choose from!
Deana says
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 !
Mary Younkin says
I’m so glad you are enjoying the cookies, Deana.
Jill says
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!!
Mary Younkin says
Sure, you can keep the dough in the fridge for a couple of days. Happy baking!
Robyn says
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!
Mary Younkin says
I’m so happy that you’re enjoying the cookies, Robyn!
Carrie Roberts says
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.
Mary Younkin says
I’m glad you like the cookies, Carrie.
leathan scott says
I made these but with honey peanut butter and it makes taste so much smoother.
Mary Younkin says
I’m glad you like the cookies, Leathan!
Anita says
How much 🍯 honey did you add
Cari Ann says
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.
Mary Younkin says
I’m so glad you have great memories of these cookies too, Cari Ann!
Steph Oung says
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?
Mary Younkin says
That should work, Steph. If you try it, let me know how it turns out!
Edie Bryan says
Good but a lot sweeter than other PB cookie receipes
Mary Younkin says
I’m glad you like them, Edie.
Pauli says
My dough was a bit too sticky to roll into a ball. Help
Mary Younkin says
Did you change anything else, Pauli? If it’s still too wet, you can try just scooping it onto the tray.
Ray says
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.
Mary Younkin says
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.
Megan says
Love this as a great gluten free dairy free option! They turned out delicious and were so simple to make!
Mary Younkin says
I’m glad you like them, Megan!
Brianna says
These are amazing I let my 3&5yo make them and they are so delicious! We will be making them often!
Mary Younkin says
I’m glad you like the cookies, Brianna.