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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.
Is it possible to make them with less sugar?
You can certainly try that, Rosa. I haven’t myself.
I just tried this with 50% of the sugar. Really good, just much more nutty, i think would go well with some dark choc chips if using less sugar. Thank you for the recipie.
That’s great to know. I’ll try it myself!
Amazing!! i cooked mine for 17 minutes on a stone pan. The girls loved making them and eating them, They put nutella on them as well!
Mmmm, I bet they were super tasty with the nutella!
Interesting
Just took a batch out of the oven
As they cool they get crispy
Very sweet
Now the real test ,,,,,, my husband
Results are in:
Mmmm, mmmm, mmmm,
These are delicious
These are real “peanut buttery” , good
Now he can be a harsh critic as I am a chef and a baker
His expectations are pretty high
Cyd here again
Just a note
Not. Very thrifty recipe with peanut butter being the main ingredient
Yield; 24 cookies
I’m thrilled that you’re enjoying the cookies, Cyd.
I like the doe
I’m glad you’re enjoying it, Piper.
peanut butter cookie recipe ‘is the best that I’ve ever had and so easy,just 3 ingredients and and so good!! And also so easy to make.
I’m happy to hear that you’re enjoying the cookies, Ronnie.
Amazing! Never tried or even thought about making peanut butter cookies until my client asked me and we seen these and they were absolutely amazing! I am definitely going to make then for my kids now!! I’ve had so much peanut butter I didn’t know what to do with it all until now!!! Thank you!!
I’m so glad that you enjoyed the cookies, Corin.
They just taste like hot peenut butter thers no chew too them. mine burnt and i took them out early and cooked as directed
I honestly do not reccomend
The cookies will firm up and be more chewy as they cool, Tanya. They’re very soft straight from the oven.
This recipe looks Really good, but, I don’t buy hydrogenated peanut butter. What happens if I use “natural, stirred, non-hydrogenated” peanut butter? Thanks, mary
I haven’t had the best luck with it, Mary; however, many people have left comments saying that it worked well for them.
Can I use peanut spread instead of peanut butter?
Hi Hamna, I have no idea how that might work.
i used truvia or splenda and the cookies came out crumbly. is that the reason? do i have to use sugar.?
Yes, the consistency will be off with alternative sweeteners.
i tried these recipe but i feel like they did not come out how it should have.
Sorry to hear you weren’t a fan. Did you substitute any ingredients? Did you let the cookies cool before trying them? Those are the two most common issues people seem to have with them.
Perfection! I used 1/2 c white sugar 1/2 c brown sugar, vanilla, & salt. Very good.
I’m glad you are enjoying the cookies, Arrie.
I tried these cookies with natural peanut butter and they tasted so good. I added 1/2cup oats for the fiber, and believe me they tasted delish. Thank you for the recipe, will definitely make them again as they all finished in a day 🤣
I am thrilled that you are enjoying the cookies. I bet they’re even better with oats.
I love this amazing peanut butter recipe. Thanks for sharing this recipe. Try out my special Peanut Butter Cookie
I’m glad you love it, Bhavesh.
Absolutely love these cookies. Since we aré still on lockdown here since march (México) i have been cooking and baking More than ever. We have food for 5 months but cookies aré always a welcome treat,.and peanut Is a personal favourite.
I’m glad you’re enjoying the cookies, Patricia.
I make these all the time with the added vanilla along with ground cinnamon. Although, they do not always make it to the oven.
I’m so glad you like the cookies, Daniel!
Hi. How many cookies does this recipe make?
Thanks
14-18 cookies, depending on size, Avi.
Love it!!!
I’m glad to hear it, Kate!
Is there anything I should do for higher altitude?
These cookies do not need to be adjusted, Sarah.
Just made these today! Super easy & super tasty! Absolutely fantastic! Thank you 🙂
I’m glad you like the cookies, Zoe.
Not sure how I can mess this up, but mine spread into one large cookie. I made as directed, using 1 cup Jif Reduced Fat Peanut Butter, 1 cup sugar, 1 egg. Stirred, scooped with a cookie scoop into 14 balls, rolled, forked, baked for 12 minutes. They will certainly not go to waste, but I’m curious what went wrong. Was it the peanut butter?
I’m guessing that the reduced-fat peanut butter affected the results. I have only made this with traditional peanut butter, Jeannie.
They turned out really thin and chewy. Actually quite nice. I will be making them again, with regular next time, and reduced fat because I really liked that texture. I used a cookie scoop and it made 14 cookies. They are all gone now, by the way. 🙂
These are great.
I’m glad you like them, Robert.
I found just adding one egg yolk and substituting half a cup of the white sugar for brown sugar adds chewability hot or cold by 10 fold! Lol!
I’m glad you’re enjoying the cookies, Jason.