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}
Rosa says
Is it possible to make them with less sugar?
Mary Younkin says
You can certainly try that, Rosa. I haven’t myself.
SC says
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.
Mary Younkin says
That’s great to know. I’ll try it myself!
Bakerqueen2000 says
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!
Mary Younkin says
Mmmm, I bet they were super tasty with the nutella!
Cyd Hay says
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 Hay says
Cyd here again
Just a note
Not. Very thrifty recipe with peanut butter being the main ingredient
Yield; 24 cookies
Mary Younkin says
I’m thrilled that you’re enjoying the cookies, Cyd.
Piper Gared says
I like the doe
Mary Younkin says
I’m glad you’re enjoying it, Piper.
Ronnie says
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.
Mary Younkin says
I’m happy to hear that you’re enjoying the cookies, Ronnie.
Corin Kichler says
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!!
Mary Younkin says
I’m so glad that you enjoyed the cookies, Corin.
tanya says
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
Mary Younkin says
The cookies will firm up and be more chewy as they cool, Tanya. They’re very soft straight from the oven.
Mary says
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
Mary Younkin says
I haven’t had the best luck with it, Mary; however, many people have left comments saying that it worked well for them.
Hamna says
Can I use peanut spread instead of peanut butter?
Mary Younkin says
Hi Hamna, I have no idea how that might work.
judy says
i used truvia or splenda and the cookies came out crumbly. is that the reason? do i have to use sugar.?
Mary Younkin says
Yes, the consistency will be off with alternative sweeteners.
astrid ruiz says
i tried these recipe but i feel like they did not come out how it should have.
Mary Younkin says
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.
Arrie says
Perfection! I used 1/2 c white sugar 1/2 c brown sugar, vanilla, & salt. Very good.
Mary Younkin says
I’m glad you are enjoying the cookies, Arrie.
Nazia says
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 🤣
Mary Younkin says
I am thrilled that you are enjoying the cookies. I bet they’re even better with oats.
Bhavesh says
I love this amazing peanut butter recipe. Thanks for sharing this recipe. Try out my special Peanut Butter Cookie
Mary Younkin says
I’m glad you love it, Bhavesh.
Patricia says
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.
Mary Younkin says
I’m glad you’re enjoying the cookies, Patricia.
Daniel says
I make these all the time with the added vanilla along with ground cinnamon. Although, they do not always make it to the oven.
Mary Younkin says
I’m so glad you like the cookies, Daniel!
Avi says
Hi. How many cookies does this recipe make?
Thanks
Mary Younkin says
14-18 cookies, depending on size, Avi.
Kate says
Love it!!!
Mary Younkin says
I’m glad to hear it, Kate!
Sarah says
Is there anything I should do for higher altitude?
Mary Younkin says
These cookies do not need to be adjusted, Sarah.
Zoe says
Just made these today! Super easy & super tasty! Absolutely fantastic! Thank you 🙂
Mary Younkin says
I’m glad you like the cookies, Zoe.
Jeannie says
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?
Mary Younkin says
I’m guessing that the reduced-fat peanut butter affected the results. I have only made this with traditional peanut butter, Jeannie.
Jeannie says
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. 🙂
Robert Davis says
These are great.
Mary Younkin says
I’m glad you like them, Robert.
Jason Elia says
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!
Mary Younkin says
I’m glad you’re enjoying the cookies, Jason.