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}
Lesley says
These are amazing! I played around with the recipe and found if you use 2 eggs, 1 cup of brown sugar an a cup of peanut butter they are perfect of you like soft chewy cookies! You cant roll them into balls but dropping them on to a cookie sheet taste the same!
Mary Younkin says
I’m happy to hear that you love the cookies, Lesley!
Rachel hubbell says
Love this recipe quick easy cleanup the grandkids love it.
Mary Younkin says
I’m glad you like the cookies, Rachel!
Gigi H says
I make 4-ingredient cookies… just add chocolate chips! I admit to liking it with white not brown sugar. The brown sugar is too sweet for us. Probably because of all the added chocolate! Such a QUICK recipe too. I use a scale, to weigh out the ingredients, (270g PB, 200g white sugar and the egg), so I only get the spoon, bowl and silmat dirty for these.
Mary Younkin says
I’m thrilled that you love the cookies. And you’re right, they’re delicious with chocolate chips too!
Mark M says
Hands down these are the very best peanut butter cookies EVER!!
Mary Younkin says
So glad that you love the cookies, Mark!
Kaloora Jenkins says
Okay I wanted to do a vegan, sugar and chocolate free version, so I used stevia and carob chips, also instead of egg I used flax seed, added a tsp of vanilla and voila it is vegan; chocolate, egg, and sugar free cookies that taste amazing. Great for all! Thank you soo much.
Mary Younkin says
I’m glad that it worked out for you, Kaloora. Enjoy the cookies!
Teri King says
Made them 2nite 17 cookies ate 4! Thank you excellent recipe!
Mary Younkin says
I’m glad you’re enjoying the cookies, Teri!
Bhavesh says
These peanut butter cookies are really delicious.
Mary Younkin says
I’m glad you like the cookies!
Casey says
Can you use crunchy peanut butter for a little crunch?
Mary Younkin says
Yes, that should work, Casey.
Ariana says
can I just double the recipe to make more cookies? 🙂
Mary Younkin says
Of course, Ariana! Happy baking.
Kim Adrian says
I was searching for a good peanut butter cookie recipe and ran across this one. Now, I’ve never heard of a cookie made without flour so I gave it a try but I tweaked it just a bit by using 1/2 cup brown sugar and 1/2 cup white sugar. They were fabulous! I’ll be making them again but I’ll double the recipe next time! Oh, and didn’t even have to drag out my mixer, added bonus! ☆☆☆☆☆
Mary Younkin says
I’m glad that you’re enjoying the cookies, Kim.
Anita Rocha says
These are wonderful and so easy. I did a double batch so 1 cup white and 1 cup brown sugar. Half with chocolate chips. PERFECT.
THANKS 😘
Mary Younkin says
I’m glad you like the cookies, Anita!
Salem says
I have been cooking them for almost an hour and they aren’t turning into cookies they are still dough
🙁
Mary Younkin says
Unfortunately, that sounds like an issue with the oven, Salem. With just these three ingredients, there’s no way it couldn’t be cooked through.
Rachel says
These are alright. I didn’t have a ton of ingredients, so it worked! But if I did have other ingredients, I think I’d want a recipe with flour. They definitely turn out really well and cookie-like considering they’re only three ingredients. But again, from all the peanut butter cookie recipes in the world, I’d pick another if you have all the ingredients at home.
Mary Younkin says
I’m glad they worked for you, Rachel. They’re definitely a different kind of cookie.
Phyllis Griffin says
Found this recipe about an hour ago, it’s snowing so thought I would try! Oh so easy & delicious. I live at 7000′, so I made a slight adjustment. Oven at 360° & baked for 14 minutes.
You won’t be disappointed! Yum…
Mary Younkin says
I’m so glad that you’re enjoying the cookies, Phyllis!
Roni Raulwing says
Just found this recipe the other day and tried it for the first yesterday. Hands down, the best peanut butter cookie recipe! It was super easy and very tasty!
Mary Younkin says
I’m glad you’re enjoying the cookies, Roni.
Evelyn Mitchell says
Thank you for the warning about the type of peanut butter, I was able to encourage a better consistency for my peanut butter cookies by adding a tablespoon of buckwheat flour. But I’m sure most flours will do the trick.
Mary Younkin says
I’m so glad that you are enjoying the cookies, Evelyn!
Julie says
Why can’t natural peanut butter work in this recipe?
Misty Jones says
I like this recipe but i added a tsp of vanilla extract and 1/4 cup brown sugar. They are fresh out the oven and cooling. To be cont….
Mary Younkin says
Enjoy!
Lily Hillard says
Not a fan. Made them twice. They taste too bitter. The after taste never leaves your mouth either. Both regular and chocolate chip kinds were not good. From the toddler to my grandma no one enjoyed them. We will stick to other recipes. 🤢🤮
Mary Younkin says
What kind of peanut butter are you using, Lily? I’ve never had them turn out remotely bitter. Are you using an alternative sweetener by chance?
Oliver Brown says
Outstanding recipe one of of the best you will try plus it is really easy
Mary Younkin says
I’m happy to hear that you like the cookies, Oliver!~