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}
Joan says
I wanted to make cookies but I ran out of regular sugar, and I am trying not to go grocery shopping until absolutely necessary. So I made these with powdered sugar. I figure with so few ingredients why not. I added chocolate chips and did the 2 egg version so I could just do drop cookies. Anyways, the cookies were successful. The powdered sugar added a crusty texture at the top of the cookies so that was a little different. Thanks for the recipe.
Mary Younkin says
That’s awesome, Joan! I’m so glad that it worked so well.
Bryn says
Hi Joan, Did you use the same amount of powdered sugar as the original recipe says to use? I have no regular sugar 😩 Thanks,!
Joan says
Hi Bryn, I used a scale to weigh the ingredients especially since using a measuring cup for peanut butter is a pain (I used 240g). 1 cup of granulated sugar is 200g so I used 200g powdered sugar. Powdered sugar is fluffier though so you would need to increase the powdered sugar to 1.5 or 1.75 cups to get an equal sweetness. Happy baking!
Disappointed says
This is the worst recipe I could have possibly found.
There’s nothing scoopable about this recipe and I followed the ingredient measurements to the T. I’m left with peanut butter mush that can’t be used for anything else. If I could add a picture of the outcome, I would.
Mary Younkin says
Hey there, I can’t imagine what went wrong. Did you perhaps use natural peanut butter? Or substitute another ingredient? Or add an extra egg? (Depending on egg size, that can make the batter much too liquid. I always recommend making it as written the first time – 1+1+1.) This is a pretty straightforward three-ingredient recipe, but I do understand your frustration when recipes don’t work out. Unfortunately, without being in your kitchen with you, it’s hard to guess what might have happened.
Evelyn says
They hold a shape when laying flat on the pan, but as soon as I took them out they were just big scoops of mush 🙁 I followed the recipe exactly.. don’t know what went wrong
Mary Younkin says
It sounds like they weren’t fully cooked, Evelyn.
Britni says
I do wonder if you added too many eggs or used a natural PB as asked by author? This recipe has been around FOREVER and is very straight forward, I’ve never had this problem, the only thing I’ve never done is used a natural PB or extra egg. I even used flax seed to sub eggs and they still turned out perfect. I always love to chill my dough, I try to do 1 hour but 20 min will do as well, it will make it easier for them to hold form! Best of luck!
Mary Younkin says
I’m glad you like the cookies, Britni.
DJC says
This looked so easy I thought it would be fool proof but they did not turn out like I hoped at all! They are too sweet, hard, flat and so chewy, they are not enjoyable to eat. I had a little left over batter so I added some oatmeal and a few chocolate chips like someone suggested in the comments, and those were slightly better as the oatmeal added a bit more texture to the cookie.
Parker says
Awesome husband loves these
Mary Younkin says
I’m so glad to hear it, Parker!
Britni says
I used to use this recipe all the time. It’s been awhile since I’ve been baking and I’m so happy I found this again. The one substitute I did make, was ground flax seed as an egg substitute. My family and I are able to eat eggs, but for a healthier alternative, I wanted to try it.
1 tbsp ground flax seed to 3 tbsp cold water whisked and let set 5 minutes before adding to recipe (equivalent to 1 egg). I made a double batch and chilled in fridge for an hour. This is just my preferred method. I did have to cook about 15 mins (rounded tablespoon size), until nice golden brown on top. Thanks for bringing this recipe up for me again. ✌ ❤
Mary Younkin says
These really are such a fun cookie to make, Britni.
Make it! says
So simple.. and so delicious. I followed the exact recipe and is definitely a new go-to! Thank you!
Mary Younkin says
I’m so glad that you love the cookies!
Skye says
I just finished making this recipe … It was not good. The dough was difficult to roll into balls, as they fell apart (dry and crumbly). They also fell apart when I cross-crossed them with a fork. I had to bake them longer than called for. I realize that ovens can differ, but I have a convection oven so it should be faster! I always look for easy recipes to teach my grandkids. They all love cooking with Nana. I think the flavor is good, but they’re just not good 🍪.
Mary Younkin says
That’s strange, Skye. Without being in the kitchen with you, it’s hard to guess what might have gone wrong.
Aerolyn says
Probably a blip; sometimes in baking, tiny things can send you on a wild goose chase. I recommend doing this again because for me it was a great recipe, and I followed the instructions well.
Mary Younkin says
I’m happy to hear that you’re enjoying the cookies!
Emily M says
The peanut butter is the most likely source of variation, I think. Mine come out a bit crumbly too (super cheap pb lol), and needs a dash of salt to bring the flavor to life, but that is just fine with me. It’s a nice and quick gluten free little sweetooth soother 🙂 I bet they’re much better with quality pb.
Mary Younkin says
I’m so glad that you like the peanut butter, Emily!
Tasha says
Love them . My husband is gluten intolerance but loved baked goodies. So happy I have something quick and easy to make
Mary Younkin says
I’m so glad that he likes them, Tasha!
Tina says
My husband and I just finished making them. They are easy, fast and delicious. I sent this recipe to my friends. Thank you.
Mary Younkin says
I’m so glad that you like the cookies, Tina!
Terri says
I use-natural peanut butter and it comes out amazing but I add 3/4 th teas baking powder and they melt in your mouth I also use 1/2 cup brown sugar and 1/2 cup white sugar!
Mary Younkin says
I’m so glad that you like the cookies, Terri.
Daniëlle Roelofse says
I would like to know what the reason is for not using a natural peanut butter? I only have natural ones in the house, no additives. Does it not create the same texture? Is there anything I can add to it to make it work? Thanks so much x
Mary Younkin says
I don’t recommend natural peanut butter, because the results are unpredictable. However, some people have mentioned in the comments that they used natural peanut butter with great results.
Sharon Wheeler says
Hello,
I made these with all natural peanut butter and added some chocolate chips and they came out fine.
Thanks for a great easy recipe!
Mary Younkin says
That’s great to know, Sharon!
jerry Thompson says
I was looking for a simple quick recipe. Just just found this and im already eating cookies after only 20 minutes and they are great. Thank You
Mary Younkin says
I’m so glad that you’re enjoying the cookies, Jerry!
Matisse says
I followed the recipe exactly but they’re super crumbly and the sugar is still crunchy/noticeable?
not sure what I did wrong.
I didn’t have parchment or a mat so maybe that’s why?
Mary Younkin says
Without being in your kitchen with you, it’s hard to guess what might have gone wrong, Matisse. It’s possible that the sugar didn’t mix into the batter completely. The parchment shouldn’t have made that big a difference.
Diana Gonsalves says
I only have natural peanut butter on site, will they not set right?
Mary Younkin says
I don’t recommend natural peanut butter, because the results are unpredictable. However, some people have mentioned in the comments that they used natural peanut butter with great results.
Sara says
They turned out beautifully and were very tasty. It doesn’t get much easier than this recipe.
Mary Younkin says
Glad you liked them, Sara!
Cindy says
I made these tonight. I am a Type 1 diabetic and these worked out well. I used 1/2 cup reg sugar and 1/2 cup Lakanto granular monk fruit. They were delicious and hardly moved my blood sugar.
Mary Younkin says
I’m glad you are enjoying the cookies, Cindy!
Aaron says
The mixture turned out a bit too wet to make balls so I added about half a tablespoon of flour. The cookies turned out really good. Very tasty. Thanks
Mary Younkin says
I’m so glad that you enjoyed the cookies, Aaron!
Melissa Conley-Guido says
Is your nutrition for the whole batch or just one cookie?
Mary Younkin says
The nutrition info is per serving, Melissa.
Denise says
Love this recipe!! The easiest peanut butter cookies I’ve ever made!! They are sooooo good!!
Mary Younkin says
I’m so glad that you like the cookies, Denise!
Melly says
Was skeptical about a 3 ingredient cookie.
Made it as stated, with the bit of peanut butter taken out to become less dense. Although, I added a couple shakes of cinnamon and some M&Ms to part of the cookies. I must say, the cinnamon really adds a tang! These were awesome with and without M&Ms!
I understand adding cinnamon and M&Ms makes it a 5 ingredient cookie but… alas! Sharing this recipe now online! Thanks!!
Mary Younkin says
I’m so glad that you like the cookies, Melly!