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}
Debbie says
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.
Mary Younkin says
I’m so glad that you love the cookies, Debbie!
Bob says
Can I use powdered sugar for this ?
Mary Younkin says
I have no idea how that might work, Bob. I’m guessing it will be okay.
TheARTofFOOD says
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!
Mary Younkin says
So glad to hear that you’re enjoying the cookies!
Hannah says
Is there anything that you can use instead of egg?
Mary Younkin says
There are many comments here where people have used egg substitutes (i.e. flax eggs or such). However, I have not tried that myself.
A Rogers says
We have two with peanut allergy. Will this recipe work with almond butter?
Mary Younkin says
It works fine with alternative butters. Enjoy!
Sarah Morris says
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!
Mary Younkin says
I hope that you love them, Sarah!
Robin Vecchio says
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!
Mary Younkin says
I’m glad that you’re enjoying the cookies, Robin!
Billie says
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.
Mary Younkin says
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.
Jennifer says
So fun to make with the kids just now and my hubby and I can’t stop eating them!
Mary Younkin says
That’s awesome, Jennifer!
Kim says
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! 😀
Mary Younkin says
Sure, Kim. You can freeze the raw cookie dough.
Patti from Colorado says
These are the easiest, most delicious cookies I have ever made. There is no going back. ❤️
Mary Younkin says
I’m so glad that you are enjoying the cookies, Patti.
Payton says
I also want to add (just in case anyone asks) I made these before, with brown sugar (: they were GREAT!
Mary Younkin says
That’s awesome, Payton. Thanks for letting us know.
JRS says
Can these be cooked on a regular non-stick baking sheet? I don’t have parchment or Silpat lined baking sheet.
Mary Younkin says
Yes, they’ll be fine that way. They’ll just be a little darker on the bottom.
Elsa Rocafort says
That’s so much sugar. Is that much necessary? Would 1/2 cup or less work?
Thanks
Mary Younkin says
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.
Brenda says
I use a 1/2 cup sugar for these, and they always turn out great.
Mary Younkin says
That’s great to know, Brenda!
Carl Howard says
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
Mary Younkin says
I’m so glad that you love them, Carl! I bet they’re awesome with the extra crunch.
Marnie says
can we add chocolate chips to cookie dough?
Mary Younkin says
Sure thing, Marnie.
Debra says
How many cookies would one expect from this recipe?
Mary Younkin says
This recipe makes about 14 cookies, Debra.
Adelynn says
I love making mine bite size so my batch usually makes around 24, like a normal batch of chocolate chips.
Mary Younkin says
I’m glad you like them, Adelynn!
Corrinna Jordan says
168 cal per cookie or…?
Mary Younkin says
That is per serving, Corrinna. If you divided the recipe into 14 cookies, yes that it per cookie.
Hayley says
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.
Mary Younkin says
Without being in your kitchen with you, it’s hard to guess what might have gone wrong, Hayley. Did you substitute any ingredients?
Cheryl says
I will never use another peanut butter cookie recipe again. I added chocolate chips.
Mary Younkin says
I’m so glad that you like them, Cheryl!
Ashley says
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!
Mary Younkin says
I’m thrilled that you like the cookies, Ashley.