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}
Dawn says
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.
Mary Younkin says
I’m happy to hear that you’re enjoying the cookies, Dawn!
Marilee Wamsley says
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!
Mary Younkin says
I’m so happy to hear that, Marilee!
Celeste says
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
Mary Younkin says
I’m glad you made it work, Celeste!
Kayce Powers says
Very good easy and delicious
Hint longer they cool on rack the better
Thank u
Mary Younkin says
I like them best when they’re completely cooled as well, Kayce.
Madison says
I don’t see the resipe
Mary Younkin says
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.
Daisy says
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.
Mary Younkin says
I’m happy to hear that you’re enjoying the cookies, Daisy.
Jennifer says
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.
Mary Younkin says
That should work just fine, Jennifer.
Kea says
No flour on this recipe?
Mary Younkin says
There’s no flour in this recipe, Kea.
Jessica says
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?
Jessica says
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.
Mary Younkin says
Thanks for the grin, Jessica. I’m glad you like the cookies!
Mary Younkin says
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.
Marina says
What if I only have natural peanut butter? Will it still work?
Mary Younkin says
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.
Angela Esanmore says
Why cant I find the receipt
Mary Younkin says
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.
DiAnna says
Just thought I would let you know that my mom always dipped the fork in sugar for that step. Really made a great cookie!
Mary Younkin says
I love the happy memories we all have of these cookies, DiAnna!
Ronda Kenyon says
Very good
Mary Younkin says
I’m so glad you like them, Ronda!
Dlynn says
You can add chocolate chips? Thnx
Mary Younkin says
Sure thing. They’re delicious with chocolate chips, Deborah.
Rochelle says
Could I swap the sugar for maple syrup or honey?
Mary Younkin says
I’m not sure how that might work, Rochelle. I’m guessing that it will make the dough too liquid.
Leslie says
Can you use a sugar substitute such as Stevia for a portion of the sugar?
Mary Younkin says
Many people have left comments that they’ve used alternative sweeteners with success, Leslie. However, I’ve never tried it myself.
Lakea Mcclean says
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
Mary Younkin says
It sounds like the cookies were still too soft (likely too warm) when you tried to lift them from the tray, Lakea.
E says
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.
Mary Younkin says
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.
Lisa says
Is there any way I can omit the sugar? Or use something in place? Just trying to cut the sugar out of my diet
Mary Younkin says
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.
delice davis says
can you use brown suger
Mary Younkin says
This works with brown sugar as well, Delice.