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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.
Can u use brown sugar or must it be white sugar
Brown sugar will work nicely in this recipe, Ursula.
Absolutely perfect! I took out 2TBS of the peanut butter as suggested, and the result was a delicious, melt in your mouth, moist cookie – YUM! ❤️
I’m so glad that you love the cookies, Sandy!
These were perhaps the best peanut butter cookies I have ever had! Highly recommend!!!
I’m so glad that you are enjoying them, Linda!
Was craving something sweet but didn’t have much ingredients at home and then I found this lovely recipe. Tried this 3 ingredient peanut butter cookie recipe and OMG…..the bomb!! With this whole pandemic issue going on I’ve been in the kitchen trying all sorts of goodness. Stay safe all!! Thank you for the recipe,
I’m so glad you’re enjoying the cookies!
I added a tiny bit of flour because my mixture was a little too liquid-y but otherwise my cookies turned out great! I cooked my cookies for about 9 minutes rather than twelve. Great recipe!
I’m glad you enjoyed them, Layla!
I made these today and have to say I was not disappointed, they are soooooo moreish, even my partner likes them 🙂 I will certainly be making them again.
I’m glad that you liked them, Michelle!
Super easy to make. I am not a baker by any means but I enjoyed making these. I think I would do less sugar the next time I bake these. Highly recommend!
I’m so glad that you like them!
Just made 3 ingredients for the peanut butter cookies. I made sure I used parchment paper. Turned out delicious, so easy. Thanks for the recipe!
I’m so glad you like the cookies, Traci!
Do you have the ingredient measurements in grams rather than cups. Thank you
That isn’t something that I track, Clare. You can copy and paste the ingredients into an online conversion calculator though. Hopefully that will help!
1 cup = 128 grams
Do these do well if baked and put in the freezer? I didn’t see it mentioned anywhere.
Sure thing, Cindy. Cookies freeze nicely.
Easy peasy delicious classic!
I used crunchy peanut butter and added a handful of peanut butter chips.
I’m so glad that you are enjoying the cookies!
I do not have parchment paper. Can I bake in greased cookie sheet instead?
You can bake these without parchment. I simply prefer it. You don’t need to grease the cookie sheet either, Jean. They’ll just be a little darker on the bottom.
So good! I used 2/3 c sugar and added 3 Tablespoons Bisquick. They have a little bit of that yummy crumbliness sooooooo good:) I also added a little cinnamon and sea salt to the top and chocolate chips
I’m so glad that you like the cookies, Laura!
I love this cookies! the only thing about this recipe is that the cookies DO spread and will end up touching if you aren’t careful – like me! But this recipe has been used by my family for generations and it’s really great!
I’m glad that you are enjoying the cookies, Sharon!
I made them yesterday and they turned out good but definitely spread a ton so I was a bit disappointed. I ended up refrigerating the dough for the rest of them and made a much bigger scoop and they turned out a lot better but still spread some. Still pretty impressive for only 3 ingredients!
I’m glad you like the cookies, Leah. I’ve never had them spread even a little bit. Were you substituting any ingredients?
how many cookies does this recipe yield
12-14 cookies depending on size, Gail.
I was just curious what happened when you made them with natural peanut butter? That is all we have
Many people have reported success using natural peanut butter. It’s worth a try. That said, the results are not 100% reliable, so I don’t recommend it if commercial peanut butter is available.
I used a little less sugar
Dough was to soft, had trouble making fork criss cross.
Think that using 1/4 cup less sugar was the mistake, anyone have the same outcome?
If anything, that would have resulted in softer cookies, Elaine. By any chance were you using a natural or crunchy peanut butter?
Oh my word…: I’m fighting with myself not to eat the whole batch
Think I could add less sugar?
I’m glad you’re enjoying the cookies, Janet. You can probably reduce the sugar to 3/4 cups without negatively impacting the results. Happy baking!
They are not going to make it to the ‘store in an airtight container’ step.
haha, I’m familiar with that, Jean.
Hi. Isn’t any form of flour required for this recipe?
You do not need flour to make these three-ingredient cookies, Elizabeth.