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}
Betsy says
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!
Mary Younkin says
I’m so glad to hear that you’re enjoying the cookies, Betsy!
Leon says
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! ❤
Mary Younkin says
I’m so glad you like the cookies, Leon!
Brandon says
How the hell do you set an oven or even cook something at 350 Celsius?!?!?!?
WHO THE HECK TURNS THEIR OVEN TO 650! HAHAHA
Flossie Nichols says
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?
Mary Younkin says
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.
LISA PERDUE says
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.
Mary Younkin says
I’m glad you like the cookies, Lisa!
Paula says
Hey! These sound awesome! Do you know if using coconut sugar had any negative impact on this recipe?? Thanks for sharing!!
Mary Younkin says
This should work fine with coconut sugar, Paula.
Jeanine J says
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?
Mary Younkin says
I’ve never tried that, Jeanine. I honestly can’t guess how it will work.
I Bri says
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”.
Mary Younkin says
That’s good to know, Bri. I haven’t tried them with a substitute.
Vanessa says
Love these cookies! I do use Swerve and get the same results.
Mary Younkin says
That’s great to know, Vanessa. I’m glad you’re enjoying the cookies!
Cneryl says
These were way to sweet for me. I will try again with less sugar.
Mary Younkin says
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!
Terry says
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
Joshua J says
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!
Mary Younkin says
I’m so glad to hear that they’re a favorite, Joshua!
Rose says
way too much sugar, did not sit too well
Jo Greene says
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.
Mary Younkin says
I’m glad you’re enjoying the cookies, Jo!
Rebecca says
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?
Mary Younkin says
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.
Arleen Krebs says
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….
Mary Younkin says
It sounds like your oven may run a bit hot, Arleen.
Erika says
I loved this recipe!! Very easy and delicious! I will make this for company.
Mary Younkin says
I’m happy to hear that you’re enjoying the cookies, Erika!
Leigh says
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!
Mary Younkin says
I’m so glad you like the cookies too, Leigh!
Amanda says
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!!
Mary Younkin says
I’m glad you are enjoying the cookies, Amanda!
Jennifer Patchen says
I doubled the recipe my first time and added some vanilla. They turned out great. My husband loved them.
Mary Younkin says
I’m so glad you like the cookies, Jennifer.
Grace says
I LOVED this recipe. I put a scoop of peanut butter in the middle and it was great.
Mary Younkin says
I’m so glad that you like the cookies, Grace!
Kelly says
Have you tried making them with crunchy peanut butter?
Mary Younkin says
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.
Ray Smejek says
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!!!
Mary Younkin says
Hahahaha, so glad you are enjoying the cookies, Ray!