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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.
I am going to start calling these cookies Our “ Quarantine Cookies” I have made at least 5 batches of these in the last few weeks. I have to keep putting peanut butter on our essentials groceries list for the past two weeks. My kids love them.
I’m so glad that you love the cookies, Debbie!
Can I use powdered sugar for this ?
I have no idea how that might work, Bob. I’m guessing it will be okay.
Beat cookies I’ve ever made, and I am a chef! Not a baker, but I still dabble, and these are delish every single time! Thank you for this simple recipe!
So glad to hear that you’re enjoying the cookies!
Is there anything that you can use instead of egg?
There are many comments here where people have used egg substitutes (i.e. flax eggs or such). However, I have not tried that myself.
We have two with peanut allergy. Will this recipe work with almond butter?
It works fine with alternative butters. Enjoy!
So excited to find this easy recipe. I don’t eat a lot of sweets but I love peanut butter cookies. I’m going to make these right now. Not a baker so wish me luck!
I hope that you love them, Sarah!
Easy tasty, but just a little too sweet. I did improvise and 1 batch with natural peanut butter with flaxseeds, added salt & cinnamon. Was easy to fork if fork was wet. 2nd batch, used crunchy Jif, used less sugar, but then indented center to put a blackberry in the center for a PB&J cookie! The juice soaked through a few, & made them crumble, but will be GREAT on top of ice cream!
I’m glad that you’re enjoying the cookies, Robin!
If I cannot cook the entire batch at the time, how many days can I keep the mix and what is the best way to do that? Refrigerate, freeze, etc, .? Thanks.
You can freeze extra cookie dough for up to three months. I typically freeze it in scooped portions and then just drop the frozen dough onto cookie sheets to warm to room temperature before baking.
So fun to make with the kids just now and my hubby and I can’t stop eating them!
That’s awesome, Jennifer!
Just made my 3rd batch, and I’m wondering if I can refrigerate half of the dough because if I cook them all I will eat them all!
Thanks! 😀
Sure, Kim. You can freeze the raw cookie dough.
These are the easiest, most delicious cookies I have ever made. There is no going back. ❤️
I’m so glad that you are enjoying the cookies, Patti.
I also want to add (just in case anyone asks) I made these before, with brown sugar (: they were GREAT!
That’s awesome, Payton. Thanks for letting us know.
Can these be cooked on a regular non-stick baking sheet? I don’t have parchment or Silpat lined baking sheet.
Yes, they’ll be fine that way. They’ll just be a little darker on the bottom.
That’s so much sugar. Is that much necessary? Would 1/2 cup or less work?
Thanks
You’re certainly welcome to try it with less, Elsa. With only three ingredients, the texture and results will definitely be affected. It could work though.
I use a 1/2 cup sugar for these, and they always turn out great.
That’s great to know, Brenda!
I am adding a fourth ingredient 1cup frosted flakes and 1 extra egg ,this really worked out well it gave it a crunch that broke up the flavor just a bit these are the bomb i can’t stop eating them thanks for the recipie
I’m so glad that you love them, Carl! I bet they’re awesome with the extra crunch.
can we add chocolate chips to cookie dough?
Sure thing, Marnie.
How many cookies would one expect from this recipe?
This recipe makes about 14 cookies, Debra.
I love making mine bite size so my batch usually makes around 24, like a normal batch of chocolate chips.
I’m glad you like them, Adelynn!
168 cal per cookie or…?
That is per serving, Corrinna. If you divided the recipe into 14 cookies, yes that it per cookie.
When I cook it it took to long when i took them out they still will not reedy but the bottom was Burt and it did not go well for me.
Without being in your kitchen with you, it’s hard to guess what might have gone wrong, Hayley. Did you substitute any ingredients?
I will never use another peanut butter cookie recipe again. I added chocolate chips.
I’m so glad that you like them, Cheryl!
Made these tonight for my husband and kids! They loved them! Very easy to make….I doubled the recipe. I wish I would have added an extra egg, however I will definitely make these again!
I’m thrilled that you like the cookies, Ashley.