This post may contain affiliate links. Please read our disclosure policy.
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 made half the recipe. Cookies were far too sugary for us. I guess it would have been more like a full recipe with 2 eggs. Cookies crumbled as they were removed from the cookie sheet. Better as they cooled.
These cookies firm up as they cool. Sounds like they just weren’t your thing.
Loved these! How should they be stored (fridge, room temp?) and how long do they last? Thanks!
These will be fine in an airtight container on the counter, Elisa.
Can you sub honey for the sugar ?
I’m guessing it will be too liquid and the cookies won’t hold together, Sheena. I’ve never tried that myself.
Love these cookies.. and so easy to make
I’m glad you’re enjoying them, Shaun!
Super easy, recipe.
Especially for someone like me who does not like to cook or bake!
I’ll make them again soon.
I’m so glad that you like the cookies, Erin.
Wonderful. I used 3/4 cup sugar. I think this made the cookies less sweet and more peanut butter flavor. Next time I will also add vanilla.
I’m glad you liked the cookies, Carol!
Why are my dough coming out sticky and am using the exact ingredients as you?
Without being in your kitchen with you, it’s hard to guess, Keneisha. Did you change any ingredients? Or are you using a natural peanut butter by chance?
i followed the directions very carefully and it became very sweet and crumbly.
The cookies should have firmed up as they cooled, Dora.
My 8 year old thinks these are the best thing ever invented. Thank you so much for sharing this! You’ve made a little boy VERY happy 😄
I’m so glad that you’re enjoying the cookies, Rebecca.
My kids (ages 38, 44 and 45) wanted something sweet one night and I found this recipe. Now my kids and grandkids want them all the time. Thank you for this terrific recipe.
I’m glad you like the cookies, Terry.
I am allergic to peanut bitter but I have almond butter. Would that also work? Sounds so good!
Almond butter should work fine, Gabriela.
Do you have a microwave recipe for peanut butter cookies/candy?
I need to send it to a guy in prison. They can only use that and no oven is available to them
Hey Lionel, if you search the site for “peanut butter fudge” you’ll see the microwave recipe. It’s a popular one!
these cookies were NOT as described. the dough was too soft it spread .so much the cookies mushed together. They were very thin and broke up when cooked. The recipe was so simple not to get the directions right, Is one cup sugar, one cup peanut butter and one egg correct??
That is correct, Nanci. Did you by chance substitute an ingredient or use a natural peanut butter? These cookies typically do not spread at all.
Same thing here. I used regular JIF. What a mess.
Sorry to hear it. I have never had that happen and can’t even imagine how it did.
I have made these and they turned out perfect firm on the outside and soft inside, yummy!
I’m so glad that you like the cookies, Cassandra.
What is I use flour or cake mix instead of all that sugar? Is the sugar used primarily to bulk up volume?
Without the sugar, they won’t be sweet cookies, Greg. They’ll just kind of be a handheld piece of peanut butter? I have no idea how that might even taste.
Concerned for type 2 diabetics
This is not a diabetic-friendly recipe, Greg. It’s a traditional dessert. Some people have commented here that they’ve had success making this with aternative sweeteners, but I have not tried that myself.
I used 1/2 the sugar & they came out delicious. In general I typically 1/2 the sugar in most recipes I make & ha e never had a problem with texture or taste.
I tried this out and it turned out yummy. I’m bad at baking and this worked out for me, thanks for the recipe.
I’m glad that you are enjoying the cookies, Yuna!
This recipe was so easy and it hit the spot. I had all three ingredients on hand and when we had unexpected dinner guests, it was so easy to throw this together for dessert. I agree that they are sweet, like stated it’s a classic dessert.Thank you for sharing the recipe, I will definitely use it again in a pinch. I cannot bake to save my life, thankfully my partner has experience with baking cookies so knew when to take them out, she had one of those noses that told her they were done, lol. Thanks again!!
I’m so glad that you like the cookies and now you CAN bake, Jessica!
First time baking the peanut butter cookies.
Really delicious!! Great to do to pass time.
I’m thrilled that you like the cookies so much, JoGrace!
What an explosion of peanut butter .. I added butter scotch chips to the peanut butter mix and oh my goodness they are terrific, rich, yummy taste in your mouth. I also doubled the recipe as it only made two dozen cookies for a double batch. Just a FYI, make your peanut butter balls pretty big, crisscross them and you come out with a nice sized cookie.
I’m so glad that you like the cookies, Korie!
I will not make these again
Sorry to hear that they weren’t for you. Better luck next time.
Amazing recipe, so easy to make my kids loved them.
I’m glad you’re enjoying the cookies, Audrey!
I’m teaching my grandson in UK to cook over FaceTime Could you send me how many ounces are in a cup for Peanut Butter Cookies
There are 7.05 ounces in a cup of sugar. There are 8.8 ounces in a cup of peanut butter. Happy baking!