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}
Shibumikat says
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.
Mary Younkin says
These cookies firm up as they cool. Sounds like they just weren’t your thing.
Elisa says
Loved these! How should they be stored (fridge, room temp?) and how long do they last? Thanks!
Mary Younkin says
These will be fine in an airtight container on the counter, Elisa.
Sheena Chandra says
Can you sub honey for the sugar ?
Mary Younkin says
I’m guessing it will be too liquid and the cookies won’t hold together, Sheena. I’ve never tried that myself.
Shaun Robert Glover says
Love these cookies.. and so easy to make
Mary Younkin says
I’m glad you’re enjoying them, Shaun!
Erin H says
Super easy, recipe.
Especially for someone like me who does not like to cook or bake!
I’ll make them again soon.
Mary Younkin says
I’m so glad that you like the cookies, Erin.
Carol says
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.
Mary Younkin says
I’m glad you liked the cookies, Carol!
Keneisha says
Why are my dough coming out sticky and am using the exact ingredients as you?
Mary Younkin says
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?
dora says
i followed the directions very carefully and it became very sweet and crumbly.
Mary Younkin says
The cookies should have firmed up as they cooled, Dora.
Rebecca A. says
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 😄
Mary Younkin says
I’m so glad that you’re enjoying the cookies, Rebecca.
Terry says
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.
Mary Younkin says
I’m glad you like the cookies, Terry.
Gabriela Carreon Grahn says
I am allergic to peanut bitter but I have almond butter. Would that also work? Sounds so good!
Mary Younkin says
Almond butter should work fine, Gabriela.
Lionel Kleinpeter says
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
Mary Younkin says
Hey Lionel, if you search the site for “peanut butter fudge” you’ll see the microwave recipe. It’s a popular one!
nanci palmer says
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??
Mary Younkin says
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.
Julie says
Same thing here. I used regular JIF. What a mess.
Mary Younkin says
Sorry to hear it. I have never had that happen and can’t even imagine how it did.
Cassandra says
I have made these and they turned out perfect firm on the outside and soft inside, yummy!
Mary Younkin says
I’m so glad that you like the cookies, Cassandra.
Greg w. says
What is I use flour or cake mix instead of all that sugar? Is the sugar used primarily to bulk up volume?
Mary Younkin says
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.
Greg w says
Concerned for type 2 diabetics
Mary Younkin says
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.
A says
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.
Yuna says
I tried this out and it turned out yummy. I’m bad at baking and this worked out for me, thanks for the recipe.
Mary Younkin says
I’m glad that you are enjoying the cookies, Yuna!
Jessica says
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!!
Mary Younkin says
I’m so glad that you like the cookies and now you CAN bake, Jessica!
JoGrace says
First time baking the peanut butter cookies.
Really delicious!! Great to do to pass time.
Mary Younkin says
I’m thrilled that you like the cookies so much, JoGrace!
Korie Foote says
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.
Mary Younkin says
I’m so glad that you like the cookies, Korie!
Junkyard says
I will not make these again
Mary Younkin says
Sorry to hear that they weren’t for you. Better luck next time.
Audrey Holiday says
Amazing recipe, so easy to make my kids loved them.
Mary Younkin says
I’m glad you’re enjoying the cookies, Audrey!
Patricia says
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
Mary Younkin says
There are 7.05 ounces in a cup of sugar. There are 8.8 ounces in a cup of peanut butter. Happy baking!