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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 have searched for the perfect peanut butter cookie recipe. I reluctantly tried this one and it is the PERFECT peanut butter cookie recipe! My search is over.
I’m happy to hear that you’re enjoying the cookies, Dawn!
I didn’t have a lot of ingredients around but had a craving. I was just hoping they would be OK, but the cookies are really really good! I will make them like this often!
I’m so happy to hear that, Marilee!
I tried this recipe and they turned out sooo good. I cooked them a little longer because I have I tiny oven that is used for toasting bread, but despite that, they were delicious and super easy to make
I’m glad you made it work, Celeste!
Very good easy and delicious
Hint longer they cool on rack the better
Thank u
I like them best when they’re completely cooled as well, Kayce.
I don’t see the resipe
There’s a handy Jump To Recipe button at the top of the page, or you can scroll to the bottom to see the recipe card, Madison.
Everyone loves these cookies! I do a triple batch and use 5 eggs. They form into balls still. Though I make larger cookies. I also roll them in dark brown sugar before baking them at the recommended temperature and time. I send them to work with my boyfriend to share with his bosses and co-workers. Very small business so not many there. They love them too and are always asking when I’ll be making them again.
Thank you so much for sharing this recipe! I now make them twice a month “or more” for him to take to work.
I’m happy to hear that you’re enjoying the cookies, Daisy.
Has anyone not pressed them down with fork and tried making Hershey kiss blossom cookies with this recipe? Cook the ball of dough and then insert the kids when they come out of oven.
That should work just fine, Jennifer.
No flour on this recipe?
There’s no flour in this recipe, Kea.
I can’t rate these as I burnt mine :(. I used 1/2 cup of sugar and add in 2 scoops of unflavored protein powder. How could I do this better next time?
Disregard – I just tried one, and even with a burnt bottom these are DELICIOUS. So delicious I could not taste the burnt bottoms whatsoever. Fantastic.
Thanks for the grin, Jessica. I’m glad you like the cookies!
I’d recommend making the recipe as written before changing things up, Jessica. I have no idea how your changes may have affected the results.
What if I only have natural peanut butter? Will it still work?
Many people have left comments that it worked well for them with natural peanut butter, Marina. I don’t typically recommend it though, as I haven’t seen consistent results with natural peanut butters. That said, it’s worth trying with what you have on hand.
Why cant I find the receipt
There’s a handy Jump To Recipe button at the top of the page. You can also quickly scroll to the bottom and see the recipe card there, Angela.
Just thought I would let you know that my mom always dipped the fork in sugar for that step. Really made a great cookie!
I love the happy memories we all have of these cookies, DiAnna!
Very good
I’m so glad you like them, Ronda!
You can add chocolate chips? Thnx
Sure thing. They’re delicious with chocolate chips, Deborah.
Could I swap the sugar for maple syrup or honey?
I’m not sure how that might work, Rochelle. I’m guessing that it will make the dough too liquid.
Can you use a sugar substitute such as Stevia for a portion of the sugar?
Many people have left comments that they’ve used alternative sweeteners with success, Leslie. However, I’ve never tried it myself.
I made my cookies an they was breaking when I was taking them off the tray😢I did everything right just no cookie sheet but I had pan pan spray then my next batch I let it stay in longer that was not no better but cruncher tho so any help please
It sounds like the cookies were still too soft (likely too warm) when you tried to lift them from the tray, Lakea.
Adding an extra egg absolutely doesn’t work. Cooked for 30+ minutes and they were still a gooey mess. Stick with the original recipe, folks. Everyone knows it for a reason.
It’s funny how some people swear by that extra egg. Personally, I like the original best. That said, the size of the egg likely makes a difference too.
Is there any way I can omit the sugar? Or use something in place? Just trying to cut the sugar out of my diet
If you scroll through some of the comments, you’ll see where people have used alternative sweeteners with varying levels of success, Lisa. I haven’t tried that myself.
can you use brown suger
This works with brown sugar as well, Delice.