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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.
Great cookie! Easy to make and ready quickly, they’re my husbands favorite.
I don’t roll them, just plop them onto the pan. Very delicious!
I’m so glad to hear that you’re enjoying the cookies, Betsy!
Followed this recipe about a year ago. The first time it was horrible cause I didn’t the degrees were Fahrenheit and not Celsius lol. Tried them the next morning and they were just beautiful and wishef i made more. Today I just remembered this site and I revisited it and just finished making them again. still so tasty! ❤
I’m so glad you like the cookies, Leon!
How the hell do you set an oven or even cook something at 350 Celsius?!?!?!?
WHO THE HECK TURNS THEIR OVEN TO 650! HAHAHA
I don’t know what I did wrong…the cookie dough was very gluey. I couldn’t roll it into a ball, much less make the fork marks on the back. Great flavor, super easy to make. Muchie attacks were never better managed. Thoughts?
Is it possible that you used a natural peanut butter or added an extra egg? With an extra egg, you won’t be able to roll the cookies, but they are scoopable and will bake nicely.
Hi, I tried the recipe and it was as stated very tasty recipe and easy! I decided to add some marshmallows in the mix but discovered mid way that you need to ensure the marshmallows are covered with peanut butter and not exposed because they browned too quickly, yet gave a good contrasting flavor anyway.
I’m glad you like the cookies, Lisa!
Hey! These sound awesome! Do you know if using coconut sugar had any negative impact on this recipe?? Thanks for sharing!!
This should work fine with coconut sugar, Paula.
I tried this recipe before and the cookies were great!! I bookmarked it so I could come back and make them again. I’m on a keto diet now and I’m wondering if I can use a sugar substitute instead. Do you think it will completely ruin the recipe?
I’ve never tried that, Jeanine. I honestly can’t guess how it will work.
While the flavor is great, when I used a stevia sub. I ended up with crumbles. (I didn’t realize I was out of sugar, so I had to make due) I am also at high altitude, which may have caused “crumbles”.
That’s good to know, Bri. I haven’t tried them with a substitute.
Love these cookies! I do use Swerve and get the same results.
That’s great to know, Vanessa. I’m glad you’re enjoying the cookies!
These were way to sweet for me. I will try again with less sugar.
A few people have mentioned having luck with lesser amounts of sugar. The dough will not be quite as thick that way and you may need to scoop it vs rolling it into balls. Good luck!
Also found these way too sweet. I substituted powdered sugar.
1 cup peanut butter, 2/3 cup powdered sugar, 1 xtra large egg. Delicately sweet and perfect consistency
I have been making these cookies for the family going on about 3 years now and they are a hit. I don’t use parchment paper when I do it though. The first time I made them I didnt have any so I just put them on a heavy duty baking sheet and baked them. They were so good I get begged to make them all the time. Thank you!
I’m so glad to hear that they’re a favorite, Joshua!
way too much sugar, did not sit too well
Couldn’t find my recipe that I had for these, so my daughter said to look at Pinterest. I found it here and liked putting a few chocolate chips and a small amount of vanilla in these peanut butter cookies. Thanks Mary Younkin.
I’m glad you’re enjoying the cookies, Jo!
Ive made these cookies twice and both time it comes out very crumbly and the cookies break apart. They are tasty still but doesn’t have a lot of structural integrity what could I be doing wrong?
By any chance are you using a natural peanut butter, Rebecca? As I mention in the post, I’ve never had good luck with that. If you are, you might try adding that second egg and seeing if it helps.
I just made these for the lst time using Kroger brand peanut butter……….the batch made 24 cookies and my lst well got slightly burned on bottom at 8 minutes………….second non stick sheet came out better at 7 min……..12 min would have been way tooooo long….
It sounds like your oven may run a bit hot, Arleen.
I loved this recipe!! Very easy and delicious! I will make this for company.
I’m happy to hear that you’re enjoying the cookies, Erika!
I’ve baked the same basic recipe many times, but using brown sugar(slight cup lightly packed) instead of white sugar, with the addition of a teaspoon of baking soda. I make peanut butter blossoms by adding a Hershey Kiss immediately when they come out of the oven before cooling.
I agree these are the best peanut butter cookies ever!
I’m so glad you like the cookies too, Leigh!
OMG!!! I have to admit I was sceptical because its not the “usual” recipe I’m used to. I just made 2 batches. The first one was the traditional, and loved them so much I made a second double batch with Reese’s pieces added to the batter. Can’t wait for my kids to get home and try them. Thank you!!
I’m glad you are enjoying the cookies, Amanda!
I doubled the recipe my first time and added some vanilla. They turned out great. My husband loved them.
I’m so glad you like the cookies, Jennifer.
I LOVED this recipe. I put a scoop of peanut butter in the middle and it was great.
I’m so glad that you like the cookies, Grace!
Have you tried making them with crunchy peanut butter?
The cookies work nicely with crunchy peanut butter, Kelly. I typically use a tiny bit extra PB when I am making the crunchy version because you still need the same amount of “creamy peanut butter” for the consistency to be the same.
Mary I loved this receipt, but I added twice the peanut butter wrapped each ball in parchment paper with a Hershey kiss in the middle!! I cooked it for 11 min like you said . It was a mess we’re did I go wrong?? Lol lol!!!
Just kidding Mary!! Made them just as explained perfect!!!
Hahahaha, so glad you are enjoying the cookies, Ray!