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}
Danielle says
Delicious and easy to make.
Mary Younkin says
I’m so glad that you like the cookies, Danielle!
Danielle (another Danielle) lol says
Been eating these since childhood. Made them with my son today.
Mary Younkin says
I’m so glad you like the cookies too!
Juliette says
Are these cookies crispy or chewy. I would like to have them crispy.
Mary Younkin says
These cookies are more chewy than crispy, Juliette.
Ann says
Disgustingly sweet
Mary Younkin says
Guess they aren’t for everyone, Ann. Hopefully you’ll have better luck with a different, more traditional ingredient recipe.
L Chadwick says
Hi , do you use Caster Sugar or Granulated Sugar for the Peanut butter cookies ?
Thank you
Lynda
Mary Younkin says
Plain white granulated sugar works nicely. You can also use light brown sugar. I don’t recommend caster sugar. Happy baking!
Rhiannon says
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?
Mary Younkin says
The conversion should be standard, Rhiannon. A cup of peanut butter is 240 grams and a cup of sugar is 200 grams. Happy baking!
Joy Barnes says
I used almond butter instead of peanut butter and stevia instead of sugar. It cane out pretty good. Thanks for sharing.
Mary Younkin says
I’m glad you like the cookies, Joy!
Katrin Smith says
Sounds really easy. Is it ok to use a sugar substitute such as Stevia?
Mary Younkin says
I haven’t tried it myself, Katrin, but I’ve been told that it works.
G. Lim says
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.
Mary Younkin says
I’m glad you like the cookies.
Cat says
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.
Mary Younkin says
I’m glad that you’re enjoying the cookies, Cat.
Robyn says
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???
Mary Younkin says
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?
anon says
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!
Mary Younkin says
I’m happy you are enjoying the cookies!
Linda Raich says
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.
Mary Younkin says
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!
khazimula sokhulu says
hi just asking that are u allow to use about a cup of flour .
Mary Younkin says
You can use flour if you want to try that, but it isn’t necessary for this recipe.
Elizabeth says
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.
Mary Younkin says
I’m so glad you’re enjoying the cookies, Elizabeth!
Elizabeth says
They are great cookies and very easy. They are even better if you add a tsp of vanilla extract to this recipe.
Mary Younkin says
I’m glad you like them, Elizabeth!
Sara says
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 😀
Mary Younkin says
That sounds delicious, Sara!
Lisa says
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. 🙁
Mary Younkin says
I’m not sure what happened with your cookies, Lisa. Did you by any chance substitute an ingredient?
Pam says
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
Mary Younkin says
I’m so glad that he likes the cookies, Pam.
Claire says
Needed to bake longer and was to mushy
Mary Younkin says
All ovens work differently, definitely add more time if the cookies aren’t done baking, Claire.