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}
Susan says
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!
Mary Younkin says
I’m glad to hear that you like them, Susan.
Groone says
I was skeptical but these cookies are the bomb!
Mary Younkin says
I’m glad you like the cookies, Groone!
RL says
Wonderful recipe, and quick when in a pinch for time. Thanks.
Mary Younkin says
I’m glad you’re enjoying the cookies!
Julie says
These came out delicious! Thank you
Mary Younkin says
Glad you like the cookies, Julie.
Tommy says
This recipe was so was so easy and delicious we made it 2 days in a row. All my girls enjoyed helping.
Mary Younkin says
I’m thrilled that you love the cookies, Tommy!
Scott says
I left out 1 tbsp of peanut butter and added 1 chopped up snickers bar and mini mnms. Phenomenal
Mary Younkin says
I’m so glad that you love the cookies, Scott. I bet they’re amazing with the snickers too!
Cryastal says
I quadruple, and added the kids to the top! Came out perfect!
Mary Younkin says
so happy that you like them, Crystal.
Brooke says
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!!
Mary Younkin says
Crunchy peanut butter works fine, Brooke.
Israel Grant says
Better with regular not natural peanut butter
Mary Younkin says
You are correct, Israel. I recommend regular peanut butter for this recipe.
Alison Moar says
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.😁
Mary Younkin says
I’m so glad to hear that it works well for you, Alison!
Perry says
I actually put a few sprinkles of Swiss miss cocoa powder, A few m&ms and a shake of cinnamon. Delicious!!
Mary Younkin says
What a fun variation, Perry!
Cordelia Brasher says
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.
Mary Younkin says
Those sound like fun variations, Cordelia.
Mrs.Baker says
Absoulty AMAZING!!!!!! Thank you
Mary Younkin says
I’m so glad that you love the cookies, Mrs. Baker!
Catherine says
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?
Mary Younkin says
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?
Cindy says
Making them now , having the same problem. Too crumbly to make balls
Mary Younkin says
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.
Cindy Reinhardt says
Would sunflower butter (with sugar in it) work also? My son allergic to peanuts…
Mary Younkin says
I haven’t tried it myself, but I’ve heard that it works nicely, Cindy.
Roisin says
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.
Katherine says
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.
Mary Younkin says
You bet, Katherine! Here’s a link to the chocolate variation: https://barefeetinthekitchen.com/double-chocolate-peanut-butter-cookie-recipe/
Annette VanBremem says
I am making these for my grandsons for Christmas.
Mary Younkin says
I hope they love the cookies, Annette!
Riley Robinson says
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 :))
Mary Younkin says
I’m so glad that you like the cookies, Riley!
Judi says
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
Mary Younkin says
I’m so happy to hear that, Judi! I’m glad you like the cookies.
Nicole Brush says
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
Mary Younkin says
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.
Sarah Champagne says
My dough turned out really really greasy for some reason
Mary Younkin says
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?