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}
Samantha Wilcoxson says
Really simple . Thanks my grandchildren love thm
Mary Younkin says
I’m so glad your family loves them, Samantha!
Kayla says
These came out amazing 😉
Mary Younkin says
I’m so glad that you like the cookies, Kayla!
Madeline says
Looks good
Mary Younkin says
I hope you love them, Madeline.
Lina-Maria says
Can I make these with homemade peanut butter?Being on quarantine,we barely ever go out…….
Mary Younkin says
It’s worth a try. You might want to add a little extra peanut butter if the batter is really thin. I’m game for trying all sorts of substitutions these days so that we can all stay home.
Kenya says
I just “assigned” this recipe to my 6 and 8 year old. Baking has become a regular part of their daily home lesson. To make sure we got in our math practice, I required them to halve the recipe. They were able to make this simple recipe unsupervised (I handled the oven part, of course). Thanks!
Mary Younkin says
How fun, Kenya!
Melanie says
Can I use chunky peanut butter instead of smooth?
Mary Younkin says
Yes, you can, Melanie. You’ll want to add an extra 1-2 tablespoons of peanut butter to make sure the consistency is correct with the added nuts.
Zaira says
Just made them today they came out really good I good I added the salt to the dough yummy
Mary Younkin says
I’m so glad you liked the cookies, Zaira!
Javacat says
You can’t get any easier than this recipe. Just now, I made a batch and baked In 17 mins. I always have the 3 ingredients on hand and these cookies are very tasty!
Mary Younkin says
I’m so glad that you love the cookies!
Jen says
Hi! Can you use spenda instead of regular sugar?
Thank you!
Mary Younkin says
Many people have tried this with Splenda, Jen. If you read through some of the comments, you’ll see how it has worked for them.
Eleanor Jane says
Can you grease the baking sheet instead of using parchment paper?
Mary Younkin says
You can do this without parchment, Eleanor. The cookies will simply be a bit darker on the bottom. They shouldn’t stick to the pan.
Mary says
My goodness, these cookies are so delicious and easy to make. I made the chewy version with the two eggs and chocolate chips. I am learning how to cook and this is a winner.
Mary Younkin says
I’m so happy that you like the cookies, Mary!
Emma says
Hey, I was just wondering if it’s possible to not use an egg for the recipe? Lol sorry we’re running low at the moment, what with all the social distancing and etc.
Mary Younkin says
If you have an egg replacer, then yes, but unfortunately without that you’ll just have peanut butter and sugar and it won’t bake up into cookies. In lieu of baking cookies though, for an alternate peanut butter treat, you can do a quick search for the peanut butter fudge on this website. (peanut butter, butter, and powdered sugar – no egg required.)
K says
Can I bake this in an oven toaster?
Mary Younkin says
That should work fine. Just want for doneness, as the time will likely vary for a toaster oven.
Eve Doston says
So simple and so good.
Mary Younkin says
I’m so glad to hear that you like them, Eve!
Anonymous says
Im 13 I made these for my family and even my brother who hates peanut butter loves these cookies 😋😋
Mary Younkin says
That’s very cool!
Amelia Jimenez says
Super easy recipe, and I have to say my house smelled SO DANG GOOD lol….I did 3 times the ingredients because I know for a fact my family and I are going to gobble them down. Thank you so much for this recipe. God Bless y’all
Mary Younkin says
I’m so glad that you like the cookies, Amelia!
Amelia Jimenez says
I also put oatmeal and some chocolate chips in half the batch. I tasted one of each, and my heavens wow! I couldn’t of done this without you Mary.
Mary Younkin says
I’m glad you like the cookies, Amelia!
Natalja says
Amazing recipe. Just cooked it. Taste awesome
Mary Younkin says
I’m glad you like the cookies, Natalja!
Elizabeth says
Did I do something wrong? My cookies came out completely flat….I think I measured everything exact. Not sure what I did.🤷🏼♀️
Mary Younkin says
Did you change any ingredients, Elizabeth? Maybe use natural peanut butter? Without being in your kitchen with you, it’s hard to guess what might have gone wrong.
Ronald Blocker says
Can I make these without the sugar?
Mary Younkin says
You’d just have a mixture of peanut butter and egg, Ronald. That’s not going to bake up nicely without the structure provided by the sugar. Many people have commented that they used sugar replacements though and enjoyed them that way. It’s worth reading through the comments to check that out!
Mercedes DiRenzoBolduc says
I made them this afternoon. They are very good.
Mary Younkin says
I’m so glad you like the cookies, Mercedes.