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}
PATRICIA says
I just made these adding the vanilla and pinch(es) of salt and removing 2 tblspoons of pb and they are PERFECT.
Mary Younkin says
I’m glad that you’re enjoying the cookies, Patricia!
Deb says
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
Mary Younkin says
I’m so glad that you are enjoying the cookies, Deb!
Kayla says
I tried using butter to grease my pan and the cookies keep burning..what am I doing wrong
Mary Younkin says
You don’t need to grease the pan to bake cookies, Kayla.
Kayla says
Thanks I tried it that way and they were delicious
Adrian says
They came out tasting good but without flour they came out really flat. Why do you omit flour?
– Adrian
Mary Younkin says
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!
Robyn Paige says
Can I add pecans?
Mary Younkin says
Sure, that will work fine, Robyn.
Tiffany Nichols says
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!!
Mary Younkin says
I’m glad they helped, Tiffany! I hope everyone is feeling better now.
Jill says
AWESOME!
Mary Younkin says
I’m glad you like the cookies, Jill.
Thomas Fitzgerald says
You forgot flour. Cookies must have flour.
Mary Younkin says
Actually, not all cookies require flour, Thomas. There are several on this website that have no flour at all!
Darlene says
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
Mary Younkin says
I’m so glad that you love the cookies so much, Darlene!
Marvin & Paula DeHart Williams says
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.
Mary Younkin says
If you let the cookies cool before picking them up, they shouldn’t fall apart at all. I’m glad you like them!
Hope says
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?
Mary Younkin says
The nutritional information in the recipe card is based on 14 servings. (14 cookies per batch)
Kisha says
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 🤓
Mary Younkin says
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!
Sharon says
Kisha, how much would you guess is a sprinkle and a pinch? Lol! Would love to try your version.
Heather Lynn Pierce says
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.
Mary Younkin says
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.
Robin says
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.
Mary Younkin says
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.
laura says
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!
Mary Younkin says
They aren’t for everyone, Laura, but some people truly love them!
Stephanie B says
Amazingly easy and delicious. My third generation baker mother could not believe how good they were.
Mary Younkin says
I’m so glad that your family loves the cookies, Stephanie!
Sylvia says
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.
Mary Younkin says
Unfortunately, as noted in the post above the recipe, natural peanut butters typically do not work for these cookies, Sylvia.
Pam says
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!
Mary Younkin says
I’m so happy that you love the cookies, Pam!
Eugenia says
I have been making these cookies for years! They are far the best peanut butter cookies I have tasted.
Mary Younkin says
I’m so glad to hear it, Eugenia!
Tony Salvucci says
i have made these cookies several times. Everyone loved them.
Mary Younkin says
I’m glad you’re enjoying them, Tony!
Tiff says
I’ve akwYs used crunchy peanut butter instead of creamy. So much better! And last time I added some small chocolate pieces. So good.
Mary Younkin says
I’m so glad that you like the cookies, Tiff!