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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 saw some comments saying they felt these were too sugary (both in sweetness and grittiness). I had a similar take the first time I made these (despite them still being super tasty!), so the second time around instead of a full cup of sugar I did a half cup of sugar and a quarter cup of flour. I also only baked them for ten minutes. The taste and texture were more what I like in a peanut butter cookie. Love this super simple recipe!
I’m glad to hear that you like them, Susan.
I was skeptical but these cookies are the bomb!
I’m glad you like the cookies, Groone!
Wonderful recipe, and quick when in a pinch for time. Thanks.
I’m glad you’re enjoying the cookies!
These came out delicious! Thank you
Glad you like the cookies, Julie.
This recipe was so was so easy and delicious we made it 2 days in a row. All my girls enjoyed helping.
I’m thrilled that you love the cookies, Tommy!
I left out 1 tbsp of peanut butter and added 1 chopped up snickers bar and mini mnms. Phenomenal
I’m so glad that you love the cookies, Scott. I bet they’re amazing with the snickers too!
I quadruple, and added the kids to the top! Came out perfect!
so happy that you like them, Crystal.
I haven’t made them yet but I am this week. Just wondering if anyone had tried Crunchy Peanut Butter? I just think it would bring a different perspective.
Thanks for all the tips!!
Crunchy peanut butter works fine, Brooke.
Better with regular not natural peanut butter
You are correct, Israel. I recommend regular peanut butter for this recipe.
I’ve used this recipe tons of times now. Absolutely love it by the way! I actually find using Whole Earth peanut butter is fine, and it’s a natural one (recipe says not to, but it’s what we buy.) Maybe it’s just a brand thing. My friends absolutely love these! One has recently requested them specifically.😁
I’m so glad to hear that it works well for you, Alison!
I actually put a few sprinkles of Swiss miss cocoa powder, A few m&ms and a shake of cinnamon. Delicious!!
What a fun variation, Perry!
I like to add one more egg and some oatmeal. Sometimes I use chocolate chips. But do not add another egg whe I do that.
Those sound like fun variations, Cordelia.
Absoulty AMAZING!!!!!! Thank you
I’m so glad that you love the cookies, Mrs. Baker!
I made these tonight and they came out really crumbly. They’re really tasty crumbs!
My first pan was slightly overcooked and crumbly.
My second pan was perfect, but crumbly.
What am I doing wrong?
Without being in your kitchen with you, it’s hard to guess, Catherine. Did you substitute an ingredient? Possibly a low-fat peanut butter or a crunchy one? It sounds like there just wasn’t enough moisture in the cookies or possibly they overbaked?
Making them now , having the same problem. Too crumbly to make balls
You can add a tiny bit more peanut butter, Cindy. My guess is that one of the measurements might have been a bit off. It happens easily.
Would sunflower butter (with sugar in it) work also? My son allergic to peanuts…
I haven’t tried it myself, but I’ve heard that it works nicely, Cindy.
I’ve made them with cashew nut butter for a friend with allergies – pricey, but they worked fine. I also tend to add dark chocolate chips as I find them a little too sweet otherwise.
Has anyone ever added baking cocoa powder to the batch? I was thinking of doing this, but I don’t know if it would come out good.
You bet, Katherine! Here’s a link to the chocolate variation: https://barefeetinthekitchen.com/double-chocolate-peanut-butter-cookie-recipe/
I am making these for my grandsons for Christmas.
I hope they love the cookies, Annette!
I’m currently on winter break from school, and I absolutely love making these!! They really satisfy my craving without having to go out and buy so many ingredients :))
I’m so glad that you like the cookies, Riley!
Found this I was in a hurry and needed a quick cookie! Glad I did and they are better than my old recipe .Thank I think I will add a little chocolate next Thank you
I’m so happy to hear that, Judi! I’m glad you like the cookies.
Mine spread EVERY time. I thought the first time was because the egg was room temperature.
So the seconnd batch I used a cold egg and cold pans.
Still spread
Without being in your kitchen with you, Nicole, it’s hard to guess what is going wrong. Are you substituting any other ingredients? With 1 egg, 1 cup of sugar, and 1 cup of standard (not all natural) peanut butter, these shouldn’t spread at all.
My dough turned out really really greasy for some reason
Without being in your kitchen with you, it’s hard to even guess what might have gone wrong, Sarah. Did you substitute any ingredients by chance?