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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.
This recipe is really good. It comes out perfect every time! Sometimes I roll the cookies on granulated sugar and poke a well in the middle before putting in the oven, and when comes out and it’s slightly cooler I fill the well with jam. It’s always a hit!
I’m glad you’re enjoying the cookies, Helen.
I have made these cookies time and time again and I’ve eaten some and given some and every single person who has had them agrees this is the best, simplest fastest peanut butter cookie recipe ever!
So glad you like them, Stephanie!
They are in the oven now. I took out some peanut butter and added a tablespoon of rich dark cocoa pdr, mixed up beautifully. Can’t wait for afternoon coffee so I can try them.
Sounds great, Margaret. I hope you love them!
I’ve made these in the past hubby loves them! But I’ve become allergic to peanuts. Can I sub sunflower butter? To me it is better than almond.
This should work fine that way, April.
Super easy and tasty! I just made these cookies with this recipe and I have to say for my first time I did great thanks for sharing!!!
I’m glad you like the cookies, Necta!
Can the 3 ingredient peanut butter cookie dough be made in a pan as bars?
I haven’t tried that myself, Karlene, but I’m guessing it will work fine.
What happens if you use brown sugar? Also what will if you wanted to vanilla flavor
This will work nicely with both brown sugar and vanilla. It deepens the flavor nicely.
Been making the 3 ingredients peanut butter cookies for over 35 years, I usually put a Hershey kiss in the middle of mine after they come out of the oven, yum!!
I’m glad they’re a favorite for you too, Rose!
I was thinking of doing the same thing! Cause I always think of chocolate and peanut butter together! 😍😍😍
made it. Delicious. I used natural peanut butter that was too liquidy for toast. So this was perfect. I had my doubts and now I’m a believer. it’s a keeper in our house. Thank you.
I’m so glad you like the cookies, Edna!
I’ve never been a great cookie baker. This sounds wonderful
I hope that you love them, Neva!
I have copied both Peanut Butter cookie and Coleslaw recipes and plan to bake/make within the week. Thanks.
I hope that you’ll love them both, Ruby.
No, just no. These cookies did not turn out for me. Very oily and sweet, and almost raw dough insides with crispy, almost burned bottoms. Theres a reason cookies call for flour and baking soda.
I’m not sure what went wrong for you, Jane. This is a very old recipe that thousands of people have tried and loved. Sorry to hear that it wasn’t for you.
They taste great but turned out hard. I could not bite into it. I followed the recepi, what did I do wrong?
These are so good. I add 1/4 cup of chocolate chips.
I’m thrilled that you’re enjoying the cookies, Deb!
So is Jiff or Skippy All Natural PB not ok to use either? They runs to be creamier than health food natural PB so just wondering.
Thanks,
Michelle Daugherty
While some people have had success with them, many have not. I recommend sticking with traditional peanut butter for the most predictable result.
It’s 5:20am here , and I’m up making these cookies lol . Hope they turn out great !
Enjoy!
Can you substitute peanut butter for cashew or almond?
*Peanut allergy😣
That should work.
Are you able to use cookie cutters with these?
I’ve never tried that, Joy, but I’m not sure it would work.
I added 2 eggs and 1/2 cup of boba mills 1 to 1 GF flour.
I used natural peanut butter.
Turned out great.
I’m glad you are enjoying the cookies, Brenda!
I read through a lot of these reviews and I just knew I had to try this for myself. I am happy to report that your recipe is spot on. I couldn’t even imagine a more simple recipe or a better tasting peanut butter cookie. Thank you so much for sharing!!
I’m so happy that the cookies are a hit, Brian!