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}
Michael Smith says
My cookies were burning on the bottom at 12 min., even though I used parchment paper. I reduced the time to 8 min. And they were better. Pretty good recipie , over all. The dough, of course is the best part!
Mary Younkin says
Hi Michael, it sounds like your oven might be heating unevenly. It is unusual for cookies to burn like that.
Delma Lopez Miller says
Love these cookies…quick n easy
Mary Younkin says
So happy you like the cookies.
Shelia says
I made these cookies using natural peanut butter which as you know has a bit of oil in it but I mixed it pretty thoroughly. However, I could not make a ball out of the batter. So I put it in the fridge to chill for a bit. Still unable to form a ball so I added about 2 tablespoons of flour and that helped hold the ball together. Not sure if it was because I was using the natural peanut butter which has all the oil in it. I definitely think the natural peanut butter is thinner than regular peanut butter so the flour helped with that issue. Cookies are delicious.
Mary Younkin says
Different natural peanut butters will affect the recipe that way. Temperature also affects it. As long as you can scoop the dough, they should bake nicely though.
patrick says
BS that you can roll them out, just put a spoonful our they will sag
Mary Younkin says
The size of the egg, as well as the temperature of the dough will affect whether you are able to roll these cookies out, Patrick. Often, I just drop them onto the tray as well, and that works fine. (Bonus points for tasting the same and being easier!) However, as you can see, it isn’t “BS” to roll them out, since I’ve provided a handy video illustrating that particular technique.
Samantha P. says
There taste amazing! When I went over at my friends grandmas house we made cookies but I couldnt remember the recipe. When I found this and tried it out they tasted the same and are really good!
Mary Younkin says
I’m thrilled that you like the cookies, Samantha!
Lakeisha Stafford says
I can’t believe how well these cookies turned out with only three ingredients!!! These cookies definitely exceeded my expectations! This is a great recipe 😊
Mary Younkin says
I’m glad you like the cookies, Lakeisha!
Mariza says
My daughter and I are making them as we speak can’t wait so see how they turned out thank you for the easy recipe
Mary Younkin says
I hope that you love the cookies, Mariza.
Gigi Henderson says
Eager to try these, but can you tell me the issue when using natural peanut butter? I make my own and would love to be able to figure out a simple way to combine homemade PB with this recipe.
Mary Younkin says
I’ve found commercial peanut butter delivers the most consistent results, Gigi. However, it’s worth trying with homemade peanut butter if that’s what you have in the house. If you read through the comments, some people have had great results with alternative peanut butters.
Liz says
Love these cookies! My brother & I used to make these growing up and I had forgotten the exact ingredients. Thank you for the recipe, I made some last night. The only downside is now I cannot stop eating them! 😊
Mary Younkin says
I love that you have such fun memories with these cookies too, Liz!
Phyllis says
Easy and delicious! I used Skippy creamy peanut butter. Next time I’m going to experiment with the amount of sugar since this pb does have lots in it already. Look forward to trying your other cookie recipes. Thank you.
Mary Younkin says
I’m glad you enjoyed the cookies, Phyllis!
Ryan Matthis says
Hi! I’ve made these cookies a few times, and they always taste amazing, but they never harden enough. I’ve followed the recipe exactly, but they are always far too soft and fall apart in my hand.
Mary Younkin says
Hi Ryan, I’m glad you like the cookies. I’m not sure why they wouldn’t be hardening though. Are you adding the second egg? or changing any other ingredients? maybe using a natural peanut butter?
ALYCIA says
Just made these! They taste great but are very crumbly. Didnt change anything in recipe.
Mary Younkin says
The cookies will typically firm up as they cool, Alycia.
Renata says
Hi, I’m Renata from Brazil. I love cookies and I’ve Just made them. They’re delicious! Thank you so much!!
Mary Younkin says
I’m glad that you are enjoying the cookies, Renata.
Chris Jones says
Interesting…. I only got 6 cookies out of this recipe….
Mary Younkin says
Those must have been pretty big cookies, Chris. The yield will vary depending on size.
Cathy Metcalfe says
I’ve just made these three minute peanut butter cookies,first time that I’ve never used flour when baking cookies,they turned out great! Thank you;
Mary Younkin says
I’m glad you like the cookies, Cathy.
Sherri says
Thank you so much for the recipe. I’m a stay at home Grammy, and need simple treats for the kids. The first time I made these I had crunchy natural peanut butter. The second time I had creamy natural peanut butter. Both times they turned out yummy. Next time I’m going to try to not use as much sugar . The kid loved them, and that’s what matters.
Mary Younkin says
I’m thrilled that you like the cookies, Sherri.
Tracy says
I am so pleasantly pleased at how well these cookies turned out with only 3 ingredients!! They taste as delicious as grandmas did when I was child!! My grandsons and I love making and eating these cookies together!! We have officially found another DELICIOUS cookie to make at Christmas together and they are so easy to make!! Thank you for sharing!!!!
Mary Younkin says
I’m so glad to hear that you’re enjoying the cookies, Tracy!
Lindsay says
I tried to move them to the wire rack two minutes after taking out of the oven, as instructed but they just cracked and look like they want to fall apart.
I used regular (not natural) peanut butter, added the pinch of salt, a little vanilla, and handful of chips.
Mary Younkin says
They may have needed another minute or two to cool, Lindsay. They should firm up when they cool.
Lynne says
These are awesome cookies!! The first time I made them I was skeptical but boy was I wrong! Talk about fast and easy (and good)!!
I’m going to go make some right now!!!
Mary Younkin says
I’m so glad that you’re enjoying the cookies, Lynne.
StaGar says
I absolutely don’t know how this has 4.6 stars. It takes nothing like ANY peanut butter cookie Ive ever had, and I absolutely love peanut butter, even as pies. Never again thats for sure. Even a store package tastes better than this.
I was so craving these.
Amanda S says
We LOVE these cookies. It’s more that they are the easiest cookie in the world, the kids can make them, and they’re richly peanut butter-y in flavor. Are they “legit” peanut butter cookies? I don’t know, they’re dense cookies unlike any others I’ve tried. My favorites are still the more traditional peanut butter cookies with flour in them. But these have a place in our recipe books too. And for anyone who doesn’t do a lot of baking, they are a godsend.
Mary Younkin says
I’m so glad that you like the cookies, Amanda. That’s exactly how we feel about them too. They aren’t for everyone, but plenty of people do love them.
Sara says
Great recipe. Nice and simple, perfect for when you’re having a craving and need something NOW! I would recommend adding a hefty spoonful of honey for flavor, and sprinkling some flour on the parchment paper beforehand to offset some of the oils that collect from the peanut butter. Haven’t tried this yet, but this recipe looks like it will mix well with a cup of semi-sweet chocolate chips!
Mary Younkin says
Hi Sara, for what it’s worth (since you haven’t actually tried the recipe yet) I’ve never noticed any oils collecting on the baking sheet. I have no idea how adding “a hefty spoonful” of liquid honey might affect the results either. If you do try that, let us know how it works out.