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}
Bj says
Just finished making a batch. Made larger cookies ( 1 dozen) for this recipe. Also used crunchy peanut butter added a single serving package of instant oatmeal and used brown sugar. Added pure vanilla flavoring. They came out Awesome!! Chewy with slightly crisp edges. Will be baking again…next time will try adding a banana and some additional spices. The variations are unlimited. These were quick and fun to make.
Mary Younkin says
I’m so glad you like the cookies!
Karen says
Cooled for two minutes. My scoop was full so I only made 11 cookies. Will not fill scoop next time. When transferring to wire rack, cookies split. Any suggestions?
Mary Younkin says
Sounds like they might not have been cool enough to move just yet. I’d try letting them cool a bit longer next time, Karen.
Pat says
This recipe interested me because of the only three ingredients part. Do not waste your peanut butter on this recipe I made them this morning all you could taste was sugar.
Mary Younkin says
They’re not for everyone, Pat. But as you can tell, most people do love them.
Kimball says
Well , they are not my grandmother’s. But considering social distancing and only 3 ingredients they were perfect to satisfy my sweet craving. Full disclosure I used all natural peanut butter and I added 1 teaspoon of vanilla.
Mary Younkin says
I’m glad you liked them, Kimball! (Nothing beats grandma’s though, right?)
Kim says
This did not end well for me. I followed the recipe to a T and the cookies were falling apart, so squishy and messy. I added them back to the oven and they formed up a bit but also slightly burned. Oops.
Mary Younkin says
Is there any chance you substituted or changed an ingredient, Kim?
Patrick says
These cookies were awesome! Followed the recipe exactly! Used crunchy peanut butter! my go to peanut butter recipe!!!
Mary Younkin says
I’m so glad you’re enjoying the cookies, Patrick!
Pam says
Best cookies ever. At home with husband isolating from coronaviruus and my husband had sweet tooth. I am not a baker and they came out delicious. Thanks
Mary Younkin says
I’m so happy to hear that you’re enjoying the cookies, Pam!
paula says
Want to make these with my little girl today…. What if we don’t have parchment paper? Thanks!
Mary Younkin says
You can make these without parchment paper, Paula. They’ll work fine. (Parchment simply guarantees that nothing will stick to the pan and it makes cleanup a breeze.)
Delaney says
Amazing cookies! I will be making them again the best part is they took maybe 10 to prepare. Thank you for sharing this recipe!
Mary Younkin says
I’m so glad that you like the cookies, Delaney!
Lisa says
At home with my sister & getting bored of binge watching Netflix. I’m so glad I found this recipe! Easy enough and my sister loves them. Thanks for taking the monotony of social distancing out of my afternoon!
Mary Younkin says
I’m glad you’re enjoying the cookies, Lisa!
Kim says
These were amazing! We made a double batch and made twelve giant cookies. They came out crispy on the edges and chewy on the middle. So good! We did use natural peanut butter and it was no issue for us btw. I think the flavor is definitely influenced by the type of peanut butter you use and how long you bake them for, which probably explains some of the mishaps described by other people.
Mary Younkin says
I’m so glad that you like the cookies, Kim!
Amy Shives says
Simple, easy and delicious!!
Mary Younkin says
I’m glad you like the cookies, Amy!
Ek says
How would it be if I reduced or omitted sugar? Looking for healthier ways to do this 🙂
Mary Younkin says
The sugar gives stability to the dough. You just have egg and peanut butter without it. If you read through the comments, you’ll see where others have made these cookies using alternative sweeteners. That is not something I’m familiar with though.
Master Lazar says
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!Nani! I thought you needed flour.
Your MOM says
It actually works and it taste awesome.
Mary Younkin says
There’s no flour needed for this recipe, Master Lazar.
Marta Eileen Rose says
These are too sweet for me personally, but I am baking them with peanut Butter that is ubiquitous at feed pantries and putting them in the meal packages we are distributing to homeless people in my neighborhood. Can’t beat how easy they are! Very excited down the line to experiment ways to keep them simple for my personal pallet which doesn’t love so much sugar.
Mary Younkin says
I’m glad to hear that they work for the food pantries, Marta!
Stella says
Will this recipe work with peanut butter powder instead of traditional peanut butter?
Mary Younkin says
I’ve never used PB powder for baking, Stella. If you normally can reconstitute it and use it that way, it might work.
PB Lover says
My husband was skeptical that these would turn out well with just 3 ingredients. He’s a believer now! 😋
Mary Younkin says
I’m so happy to hear it!
LAcey says
I am trying to make these now and i followed the receipe and there is no way i can roll these into balls what did i do wrong?
Mary Younkin says
Without being in your kitchen with you, Lacey, it’s hard to guess what might have gone wrong. Did you substitute an ingredient by chance?
Mary Stole says
Same
Deonna says
I just made these. I did two eggs, a qtr tsp of salt and a tsp of vanilla because I wanted them chewy. Added chocolate chips to half of them. They came out perfect! I like that they’re not too sweet! Thank you!
Mary Younkin says
I’m so glad you are enjoying the cookies, Deonna.
teri says
I just made those cookies. Yum
Mary Younkin says
I’m glad you are enjoying them, Teri.