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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.
I used this as a base for a slightly fluffier cookie, and they turned out amazing.
I used Crunchy peanut butter because its what I had on hand. I took out about 2 Tablespoons of sugar but added 2 tablespoons of maple syrup for some more flavor depth. Then i added pinch of salt, about a tablespoon of flour, and 1/2 teaspoon of backing powder. This allowed for them to fluff up a bit in the oven and not deflate at all and keeps them from feeling really dense. Really happy I stumbled upon this! Thank you for the inspiration!
That sounds great, Eric.
Made these for a Memorial Day gathering and they were gone in 10 minutes!
I’m so glad that you love the cookies, Alanna.
These came out perfect! So easy. Even added chocolate chips!
Thanks so much!!
I’m glad that you’re enjoying the cookies, Courtney.
Me being Diabetic could I just use 1/2 cup sugar?
I haven’t tried that myself, but there are several comments here where people have used alternative sweeteners.
Mine dont seem to be cooking very well they have been in the oven for about 20 minutes and they are still doughy.
They should firm up as they cool, Avery.
These were very easy to make I’m waiting for them to come out of the oven right now, they smell delicous
I hope you love them, Tyna!
Sorry but unless you using cake mix to make this cookie as a 3 Ingredient recipe…no….i couldn’t believe it tasted so awful. The second half of the batch i decided to add vanilla …. still nope. Sorry but i will go the long way around to make good peanut butter cookies or just use cake mix
They aren’t for everyone, Missy, but many people do love these cookies.
I love these cookies they are the Best😋💕
I’m so happy to hear that, Brenda.
It occurs to me that being diabetic, a sugar substitute may be best. Which would you suggest?
Many people have made these with alternative sugars, David. If you’ll scroll through some of the comments, you’ll see how that works.
I’m type one diabetic and we used Splenda sugar blend. You still have to watch your carbs, but they taste great and aren’t as bad as regular sugar.
That’s good to know, Tony. Thanks!
Made the cookies they tasted great can we reduce the sugar without affecting the outcome? I found it too sweet for me. Please let know. Thank you for the recipe.
I haven’t tried it myself, but there are comments here where people have tweaked the recipe successfully.
These were so good! I added an extra egg, and cooked them for two extra minutes. Definitely will make these again!
I’m so glad that you enjoyed the cookies, Cassidy.
This recipe was great to soothe my boyfriends peanut butter cookie craving, I went for the extra egg in the recipe and they turned out fine, just had to cook an extra 1-2 minutes in the oven.
I’m so glad that he enjoyed the cookies, Maddi.
Just made these. They were aeasy to make and taste good.
I’m happy you like them, John!
Surprisingly good but only baked for 10 minutes……will make them again. Very easy to put together and clean up a breeze!
Glad you like the cookies, Jo.
Hi do i need to refrigerate the dough?
If you aren’t baking it immediately, then yes, it will need to be refrigerated.
I made these cookies today and I liked them! Maybe I will reduce sugar a bit next time, but it’s still good! I did add chocolate chips. And mine did spread out but that was ok, they taste great! 🙂
I’m glad you enjoyed them, Shelley!
This is the recipe I grew up with! Although I haven’t made them for a long time, they’ve always been my favorite peanut butter cookies, preferring soft, gooey cookies as I do.
I love the idea of adding chocolate chips. It’s also got me wondering if I could add some banana and how I might need to tweak the recipe to accommodate it.
The only part I always had trouble remembering was the baking time and temperature, so I’m grateful to have stumbled upon this. Thank you!
I’m glad this was helpful, Stephanie. Happy baking!
Exactly what I was looking for !! This is perfect.
I’m so glad that you like the cookies, Loren.
I haven’t tried the 3 ingredient peanut butter cookie recipe yet, but I definitely will. I was looking for an easy recipe and you can’t get easier than that!
I hope you love the cookies, David.
I made these for my family and they went on and on about how good they were! Thanks for the recipe! We will make these again for sure!
I’m so glad you like them, Audrey.
Excellent recipe, during lockdown for covid19 in NZ, I could not buy flour in our local semi rural store as less generous people had bought everything on the baking shelves. These were awesome flour free cookies and I shared the recipe with all my friends.
Some batches I added a dash of ground ginger and 1/2 cup of coarsely chopped crystalized ginger, which made a totally different cookie, also amazing.
I’m so glad that you like them, Roi! I bet the cookies were awesome with those additions.
Yuk, grainy, all i tasted was sugar, definitely a fail
Sorry to hear that you didn’t like the cookies, Theresa. Luckily, there are plenty of other recipes here too.
Just beautiful! So easy. So chewy. Soft. Yum.
I’m glad you like them!