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}
Eric B says
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!
Mary Younkin says
That sounds great, Eric.
Alanna says
Made these for a Memorial Day gathering and they were gone in 10 minutes!
Mary Younkin says
I’m so glad that you love the cookies, Alanna.
Courtney says
These came out perfect! So easy. Even added chocolate chips!
Thanks so much!!
Mary Younkin says
I’m glad that you’re enjoying the cookies, Courtney.
Ed Henry says
Me being Diabetic could I just use 1/2 cup sugar?
Mary Younkin says
I haven’t tried that myself, but there are several comments here where people have used alternative sweeteners.
Avery Marlow says
Mine dont seem to be cooking very well they have been in the oven for about 20 minutes and they are still doughy.
Mary Younkin says
They should firm up as they cool, Avery.
Tyna says
These were very easy to make I’m waiting for them to come out of the oven right now, they smell delicous
Mary Younkin says
I hope you love them, Tyna!
missy says
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
Mary Younkin says
They aren’t for everyone, Missy, but many people do love these cookies.
Brenda says
I love these cookies they are the Best😋💕
Mary Younkin says
I’m so happy to hear that, Brenda.
David E Rubin says
It occurs to me that being diabetic, a sugar substitute may be best. Which would you suggest?
Mary Younkin says
Many people have made these with alternative sugars, David. If you’ll scroll through some of the comments, you’ll see how that works.
Tony says
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.
Mary Younkin says
That’s good to know, Tony. Thanks!
Christine Holtzer says
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.
Mary Younkin says
I haven’t tried it myself, but there are comments here where people have tweaked the recipe successfully.
Cassidy says
These were so good! I added an extra egg, and cooked them for two extra minutes. Definitely will make these again!
Mary Younkin says
I’m so glad that you enjoyed the cookies, Cassidy.
Maddi says
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.
Mary Younkin says
I’m so glad that he enjoyed the cookies, Maddi.
JOHN S CHRISTISON says
Just made these. They were aeasy to make and taste good.
Mary Younkin says
I’m happy you like them, John!
jo says
Surprisingly good but only baked for 10 minutes……will make them again. Very easy to put together and clean up a breeze!
Mary Younkin says
Glad you like the cookies, Jo.
Scha says
Hi do i need to refrigerate the dough?
Mary Younkin says
If you aren’t baking it immediately, then yes, it will need to be refrigerated.
Shelley C says
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! 🙂
Mary Younkin says
I’m glad you enjoyed them, Shelley!
Stephanie P. says
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!
Mary Younkin says
I’m glad this was helpful, Stephanie. Happy baking!
Loren Renee says
Exactly what I was looking for !! This is perfect.
Mary Younkin says
I’m so glad that you like the cookies, Loren.
David E Rubin says
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!
Mary Younkin says
I hope you love the cookies, David.
Audrey says
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!
Mary Younkin says
I’m so glad you like them, Audrey.
Roi Humphris says
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.
Mary Younkin says
I’m so glad that you like them, Roi! I bet the cookies were awesome with those additions.
Theresa Wheaton says
Yuk, grainy, all i tasted was sugar, definitely a fail
Mary Younkin says
Sorry to hear that you didn’t like the cookies, Theresa. Luckily, there are plenty of other recipes here too.
Cf says
Just beautiful! So easy. So chewy. Soft. Yum.
Mary Younkin says
I’m glad you like them!