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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.
Delicious and easy to make.
I’m so glad that you like the cookies, Danielle!
Been eating these since childhood. Made them with my son today.
I’m so glad you like the cookies too!
Are these cookies crispy or chewy. I would like to have them crispy.
These cookies are more chewy than crispy, Juliette.
Disgustingly sweet
Guess they aren’t for everyone, Ann. Hopefully you’ll have better luck with a different, more traditional ingredient recipe.
Hi , do you use Caster Sugar or Granulated Sugar for the Peanut butter cookies ?
Thank you
Lynda
Plain white granulated sugar works nicely. You can also use light brown sugar. I don’t recommend caster sugar. Happy baking!
We don’t use ‘cups’ in the UK and I find different websites give different measurements for what constitutes a cup – please could you tell me how many grams of peanut butter and sugar is needed for this recipe please?
The conversion should be standard, Rhiannon. A cup of peanut butter is 240 grams and a cup of sugar is 200 grams. Happy baking!
I used almond butter instead of peanut butter and stevia instead of sugar. It cane out pretty good. Thanks for sharing.
I’m glad you like the cookies, Joy!
Sounds really easy. Is it ok to use a sugar substitute such as Stevia?
I haven’t tried it myself, Katrin, but I’ve been told that it works.
Yes, it was a tad sweet, but that’s subjective. And, I’m a novice. I’ll decrease brown sugar by 20% approx. The recipe is too simple to give up on.
I’m glad you like the cookies.
So simply! Easy to make, i would add the teaspoon of vanilla and a pinch of salt. Roll balls into sugar thrn use fork to make pattern.
I’m glad that you’re enjoying the cookies, Cat.
I’m baking now, but…how do you keep the fork from sticking when pressing? The dough stuck so badly to my hands when rolling into a ball, I had to stop and regroup. Huge mess. How to prevent???
You can roll them in granulated sugar (or even just sprinkle the tops) to help the fork not stick, Robyn. It isn’t typically that sticky. Did you swap any ingredients? or adjust any measurements?
So so so easy and yummy! Worked with natural peanut butter as well. I added chocolate chunks and only baked them for 10 minutes as I like them really soft. Perfect recipe!
I’m happy you are enjoying the cookies!
While these cookies were very eady to bake, , zI found them to be too soft. Being soft, theytasted more like raw peanutbutter. I tried cooking linger to get dome crispness. But that did not work. Good flavor.
The cookies are soft when they come out of the oven, but they do firm up a bit as they cool. That said, they are very peanut buttery!
hi just asking that are u allow to use about a cup of flour .
You can use flour if you want to try that, but it isn’t necessary for this recipe.
This is my favorite kind of recipe: super simple and utterly delicious!! I made them to treat my husband for our wedding anniversary today (since dining out this year isn’t an option). He is a self described cookie addict and he raved over them! Thank you so much for sharing this recipe, it’s going to become a staple in our house for sure.
I’m so glad you’re enjoying the cookies, Elizabeth!
They are great cookies and very easy. They are even better if you add a tsp of vanilla extract to this recipe.
I’m glad you like them, Elizabeth!
I altered the recipe a bit- I put 1/4 cup of brown sugar, 1/4 cup white sugar, and 1/2 a cup of flour, and for a surprise, I hid a chocolate button in them. They were really good 😀
That sounds delicious, Sara!
We liked the ease and use of only a few ingredients but we found them to be way too sweet . Tasted more like a sugar cookie and not enough peanut butter taste. I put them in a freezer bag over night and they are a bit dey and crisp rather then soft. 🙁
I’m not sure what happened with your cookies, Lisa. Did you by any chance substitute an ingredient?
My son has been watching chopped junior and wanted to try something. I looked up this really. Simple recipe and it turned out wonderful he loved them and everyone he let taste them were so proud he did it in his own. Thank you. He just turned 8 on April 20th
I’m so glad that he likes the cookies, Pam.
Needed to bake longer and was to mushy
All ovens work differently, definitely add more time if the cookies aren’t done baking, Claire.