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}
Lily says
(My other comment was under Lily hillard) I’d like to apologize. A 12 year old went into my account(forgot the password and made a new one). These cookies were so fun to make and everyone enjoyed them except the 12 year old who doesn’t like peanut butter. He just likes to mess with strangers on the internet. Thank you for the convenient recipe. I will absolutely make these again. Sorry for the poor review by him.
Mary Younkin says
No worries at all. I’m glad that the family (minus the 12 yr old) enjoyed the cookies!
Matt says
Curious as to why flour, brown sugar, salt, and butter is omitted from this recipe as opposed to original PB cookie recipes? Do those ingredients just complicate the process… doesn’t seem like the subtraction of flour decreased the fluffiness of these ones?
Mary Younkin says
These cookies are more dense than traditional cookies, Matt. There are countless cookie recipes available. This is just a fun 3 ingredient variation.
claudine says
Hi! I just tried with brown sugar (didn’t have any white sugar on hand), used 1/2 cup sugar instead of a cup. Used Teddy’s Natural Peanut Butter (just peanuts), and one egg. Mixture was crumbly, so I added another egg. Mixture was very oily. Batch 1 cam out very oily and dense, almost like it was uncooked. Added a bit of flour to the rest of the dough, and, well, it was just weird. Would this have turned out better with the full cup of sugar (even if it was brown sugar)? I mixed the peanut butter before adding to the recipe. Thank you:)
Mary Younkin says
Yes, you definitely need the full amount of sugar in order to get the correct texture and results.
L cornwell says
Use 1cup Skippy type as well as 1cup of store brand peanut butter and 1cup mini chocolate chips, 1cup quick cook oatmeal along with 1 cup sugar instead of 2. Along with the other ingredients. Awesome!!!
Marshall says
Great recipe for one of my favorite cookies.
Minor changes that really improve cookie. Bake at 375 degrees for 10 minutes
Sugar is 1/2 white and. Light brown, 1/2 teaspoon vanilla
From
Marshall
Mary Younkin says
I’m glad you’re enjoying the cookies, Marshall!
Jerry says
I couldn’t believe how easy these cookies were to make. They are absolutely delicious. We did not need an airtight container. We ate all of them off the cooling rack!
Mary Younkin says
I’m so glad that you like the cookies, Jerry.
Lacosta says
Instead of regular sugar can u use brown sugar instead
Mary Younkin says
Sure thing. Brown sugar works great.
Deborah says
Ok just tried these not sure of the taste yet but the batter is very wet and I followed the exact recipe. No way to roll them into a ball in fact pressing with a fork nearly impossible. It says they won’t spread well mine not only spread but turned into a pan cookie not individual cookies. I just tasted a little piece not yet cooled all the way. They taste good just maybe a bit to sweet for my liking. Any suggestions as to not have such a wet batter would be appreciated.
Mary Younkin says
It sounds like something is off with the measurements, Deborah. Are you using a natural PB? or substituting something with the sugar? With a single egg, a cup of sugar, and a cup of peanut butter, this should be a thick cookie dough.
nina says
these peanut butter cookies are so tasty.i added chocolate kisses to some of them.such a easy quick recipe.keep an eye on them mine baked in about 10 minutes.happy holidays!
Mary Younkin says
I’m glad you like them, Nina.
Mahathi says
I’m not much of a sugar fan, so I’m wondering if I can decrease the amount of sugar without any change in the consistency?
Mary Younkin says
Unfortunately, the consistency will be affected if you change any of the three ingredients. You can reduce it slightly, (maybe 3/4 cup) but be aware that it won’t turn out exactly as pictured.
Chris Siegle says
Great recipe. Was a skeptic, but they are delicious.
Mary Younkin says
I’m thrilled that you’re enjoying the cookies, Chris!
Nadija says
These cookies are delightful and my mom said that she used to make them when she was little! This recipe was so easy and fun I used peanut butter with a couple of chunks of nut and it tastes great with just a little bit of crunch!
I’m so happy I found this recipe and can’t wait to make the cookies again!
Mary Younkin says
I’m glad you’re enjoying the cookies, Nadija!
Ruby says
I loved this recipe because it was quick and easy and and it turned out really good!
Mary Younkin says
I’m glad you enjoyed the cookies, Ruby.
Sheryl Iovanna says
Perfect in every way. Easy to make, delicious.
Mary Younkin says
I’m so glad that you like the cookies, Sheryl!
Stacy says
I added some chocolate syrup to mine for chocolate peanut butter cookies. And they are so good…
Mary Younkin says
Sounds good, Stacy! I’m glad you like it.
Lisa Creuzer says
Easy and perfect. Love your bio of which I will be back to visit. Love the simplicity!
Mary Younkin says
I’m so glad you like it, Lisa!
Mary Edmiston says
Hello. I have been wanting to try these but I only buy natural peanut butter so I was wondering if I can use it in this recipe .
Mary Younkin says
There are several comments here from people who have had good luck with it that way, Mary. I only tried it once and it didn’t work well for me, but it likely depends on the brand.
jayelyn says
these cookies are so good i made them myself cause i was craving some and let me just tell you they were good.
Mary Younkin says
I’m glad you like them!
Carrie Hodges says
i have been making this since i was a child EXACTLY as your recipe is written, spot on! only pro tip i would add is to dip your fork into sugar for a little something extra.
Mary Younkin says
I’m glad you love the cookies too, Carrie!
Jason says
Incredibly easy and delicious recipe!! I added an extra egg for a more moist interior, as well as a tablespoon of vanilla extract. Had to leave them in the oven for an extra 4 or 5 minutes because I made mine MASSIVE but they taste amazing. Will definitely come back to this recipe again. Thank you!!
Mary Younkin says
I’m so glad that cookies were a hit, Jason!