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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 just made these adding the vanilla and pinch(es) of salt and removing 2 tblspoons of pb and they are PERFECT.
I’m glad that you’re enjoying the cookies, Patricia!
Mary,
Stuck inside today because of beautiful Minnesota weather and windchill. Your recipe made perfect cookies. I will pass it on to my family. I added the vanilla and a pinch of salt as you suggested
Deb
I’m so glad that you are enjoying the cookies, Deb!
I tried using butter to grease my pan and the cookies keep burning..what am I doing wrong
You don’t need to grease the pan to bake cookies, Kayla.
Thanks I tried it that way and they were delicious
They came out tasting good but without flour they came out really flat. Why do you omit flour?
– Adrian
This particular recipe doesn’t require flour, Adrian. It’s a classic cookie. There are other peanut butter cookie recipes here though that result in taller and somewhat fluffier cookies. Happy baking!
Can I add pecans?
Sure, that will work fine, Robyn.
Super delicious and super easy!! Had a kiddo under the weather and PB chocochip cookies were a great pick me up! Added vanilla add salt and doubled the recipe so we wouldn’t run out!!
I’m glad they helped, Tiffany! I hope everyone is feeling better now.
AWESOME!
I’m glad you like the cookies, Jill.
You forgot flour. Cookies must have flour.
Actually, not all cookies require flour, Thomas. There are several on this website that have no flour at all!
These are the best peanut butter cookies ever. They have made my top 5 cookies that I make every Christmas. My son loves them and he’s 27yrs old lol. TK you. I love easy great cookies and cheese cakes
I’m so glad that you love the cookies so much, Darlene!
Not too bad, as far as taste.
I followed directions.
I’m not sure why, but, I did let them cook for 14 minutes.
They seem to hold up real good, till you pick one up.
Idc they will eat them.
I doubled the next batch, since I only got 18 cookies out of the recipe. Adding some chocolate chips right now.
If you let the cookies cool before picking them up, they shouldn’t fall apart at all. I’m glad you like them!
Absolutely delicious cookies. We added the extra egg as we like our cookies soft and gooey.
The nutrition facts say there are 17 carbohydrates, but it doesn’t specify serving size. Is a serving 1 cookie? Also what size cookie are these facts based on?
The nutritional information in the recipe card is based on 14 servings. (14 cookies per batch)
Ohh WOW! My special birthday girl requested birthday cookies in lieu of a cake for her 11th birthday. I gave her the same survey I would if she wanted a cake. Store bought, from a box or homemade? To my dread she stated homemade. I love to cook but baking and I are NOT always friends. She desired peanut butter and chocolate chip. I searched for 45 minutes for a fool-proof peanut butter cookie recipe and when I saw this 3 ingredient recipe the jackpot lights began flashing! No way could this be a disaster. I read through the instructions and the tips. I thought it unlawful to remove a portion of peanut butter from a peanut butter cookie recipe. I decided on the 2 eggs vs 1 and added my own tweak with a sprinkle and a pinch of light brown sugar. I was impressed with the dough as I scooped it onto the silpat. I baked the cookies for a solid 13 minutes and wala! My very first total successful peanut butter cookie on the first round!!! Our entire family is quietly munching away on cookies and I have one very happy birthday princess. She’s already requested a second batch for tomorrow. I think I’ll try the chocolate chip add in thia go round. Thanks for this recipe and all the great tips. You are a life savior and birthday dream maker 🤓
Hi Kisha! I am THRILLED that the cookies were so easy to make and that they were loved by everyone. Baking really doesn’t have to be complicated!
Kisha, how much would you guess is a sprinkle and a pinch? Lol! Would love to try your version.
I’m making this recipe for the first time. I wish I had read the full article before beginning as I decided to add the extra egg for what you called a gooier cookie & also the vanilla extract but did not see the part about not being firm enough to roll into balls with the cross cross pattern & I had a rough time attempting it. I also found that this recipe using Skippy peanut butter was a bit disastrous as my hands were so slippery from all the oil in the peanut butter that it was hard to manage the dough being so greasy in texture. Next time I won’t be using Skippy. My boyfriend has tried this recipe before he remembers his mother making it & liked it. I’ll be sure to let you know how our cookies came out but I would not recommend Skippy which was what the recipe suggests (that or JIF) & I didn’t like how messy it was to handle.
Hi Heather, you are correct that the recipe is not meant to be rolled out like that with an egg in it. Hopefully, it will work the way your boyfriend remembers with the traditional ingredients next time.
I don’t know what went wrong. I doubles the recipe. I used creamy peanut butter and it was all just so greasy. They tasted awful. Can you tell me what I do wrong?
When I usually make PB Cookies. I use brown and white sugar and also salt baking powder and flour.
That’s interesting, Robin. I typically just stir together a batch at a time. I can’t imagine that doubling the recipe makes that big a difference in the way it works, but maybe it does? Did you by any chance use a natural PB? I typically use Jif and they’ve never turned out greasy.
1 cup of sugar…1 cup of Jif peanut butter and 1 egg. It turned out greasy and nasty…so disappointed. ..I threw them out!
They aren’t for everyone, Laura, but some people truly love them!
Amazingly easy and delicious. My third generation baker mother could not believe how good they were.
I’m so glad that your family loves the cookies, Stephanie!
I am not sure what went wrong with mine. I followed the recipe but the were extremely dry.. The only thing different i see different from reading others comments is that I used peanut butter from Whole Foods made from fresh peanuts. There is absolutely no other ingredients.. When looking at pre packaged peanut butter it seemed like there is more oil in the peanut butter even though it says natural. Any help is greatly appreciated as otherwise they were good.
Unfortunately, as noted in the post above the recipe, natural peanut butters typically do not work for these cookies, Sylvia.
I’ve made theses at least 4 times now and I use the all natural peanut butter. I make sure it is mixed well before I measure and then I used brown sugar and 1 egg. They ball up beautifullly and I sprinkle a little raw sugar on top before baking. I usually bake for 10 minutes. And leave on cookie sheet another 5-10 minutes. None of the batches have lasted more than a day! These are the easiest and tastiest pb cookies I’ve had in forever! I will keep on making and thank you for such an easy delicious recipe!
I’m so happy that you love the cookies, Pam!
I have been making these cookies for years! They are far the best peanut butter cookies I have tasted.
I’m so glad to hear it, Eugenia!
i have made these cookies several times. Everyone loved them.
I’m glad you’re enjoying them, Tony!
I’ve akwYs used crunchy peanut butter instead of creamy. So much better! And last time I added some small chocolate pieces. So good.
I’m so glad that you like the cookies, Tiff!