3 Ingredient Peanut Butter Cookies

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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.

3 Ingredient Peanut Butter Cookies are a favorite with everyone! Get the recipe at barefeetinthekitchen.com

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.

3 Ingredient PB Cookies - you'll love them from the first bite! get the EASY recipe at barefeetinthekitchen.com

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.

This is all you need to make 3 Ingredient Peanut Butter Cookies!

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.

3 Ingredient Peanut Butter Cookies!

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.

Three Ingredient Peanut Butter Cookies are so simple, you can make them in minutes! get the easy recipe at barefeetinthekitchen.com

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!

Old Fashioned 3 Ingredient Peanut Butter Cookies recipe by Barefeet In The Kitchen
  1. 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.
  2. 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.)
  3. Press down with the back of a fork and then press again from the opposite direction, to form the criss-cross pattern on top.
  4. 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.
Three Ingredient Peanut Butter Cookies are so simple, the kids can make them in minutes! get the easy recipe at barefeetinthekitchen.com

Check out all of the Gluten Free Dessert Recipes on this website!

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.

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Old Fashioned 3 Ingredient Peanut Butter Cookies

4.58 from 506 votes
Chewy, dense, peanut buttery cookies are an unforgettable memory from childhood.
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Prep Time: 5 mins
Cook Time: 12 mins
Total Time: 17 mins
Servings: 14 -18 cookies, depending on size


  • 1 cup sugar
  • 1 cup peanut butter
  • 1 egg


  • 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!


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. It 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.


Calories: 168kcal · Carbohydrates: 17g · Protein: 5g · Fat: 9g · Saturated Fat: 2g · Cholesterol: 11mg · Sodium: 89mg · Potassium: 123mg · Fiber: 1g · Sugar: 15g · Vitamin A: 15IU · Calcium: 10mg · Iron: 0.4mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally published 08/14/2013 – photos and recipe notes updated 07/20/21}

3-Ingredient PB Cookies are the easiest, tastiest, most loved cookie ever! Get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Melanie says

      12 minutes in a microwave would give you a rock or a mess. Either way inedible. You can bake a mug cake in the microwave in 1-2 minutes so it shouldn’t take more than that for cookies if the recipe can hold up to microwave cooking.

    • Nebraska says

      Super easy and super yummy. I put just a dribble of vanilla in them. Not sure if it made any difference – but they’re excellent! Definitely think the secret to getting them to cook through is the size of dough balls. I had no issues.5 stars

    • Anonymous says

      You should be able to substitute with healthier options like honey, maple syrup or even coconut sugar. I'm sure splenda would work too but it's really not a healthy option if that's what your looking for.

    • Mary says

      You possibly could, but I've never baked with Splenda or used it myself. I really have no idea how that might work. If you want to try it, I'd go by taste and be sure not to over-sweeten it.

      If you can have it, coconut sugar would be a great option. I'm not sure how liquid sweetener alternatives would work with such a simple dough. Let me know how it turns out if you decide to try it!

    • Lisa Tragiou says

      I made mine with Splenda sugar (crystal form) and they came out wonderful… Everyone loved them and I didn’t even tell them ingredients 😅

    • Sabrina says

      I feel it is wonderful when people try out new ingredients to make things and I understand the desire to not say anything because you want people to try it out without prejudice! BUT please keep in mind that if you are serving these to people outside your family, and sometimes even within your family, be careful as some people have odd and unusual allergies/ sensitivities!

      I, personally, have a severe reaction to splenda aka. sucralose and had a situation where someone at work brought in baked goods that had the sugar replaced with sucralose/splenda and, wanting to show that splenda doesn’t taste different than sugar, didn’t tell us about the switch. , I must say it certainly did taste amazing but, as I was not told about the switch… well, let’s just say it was severely unpleasant and the person felt awful as they never intended to hurt anyone!

      Just a cautionary tale when subbing ingredients to always check with people whom will be eating your delicious treat, even sneakily if you want to sub without prejudice, prior to serving it!

    • Ellen says

      You are so right-splenda is dangerous. So is all that sugar-cancer causing. I actually just use one tablespoon sugar we have become so used to unsweetened things.

    • Lori savoie says

      I tried Splenda. For some reason the cookie did not hold together very well. When I used real sugar it did.

    • Maria says

      I thought people were finally aware of the dangers of sugar substitutes. Especially aspartame. It’s poison. sucralose isn’t much better Try stevia instead Or use honeymmoir bodies don’t break down fake sugar well at all and it actually makes you fatter. Unless you cannot use sugar, you’re better off using the real thing.5 stars

    • melissa martin says

      I just made a batch with splenda and my husband really liked them…they came out really good…I also made a batch with regular sugar and well lets just say this is my new peanut butter cookie recipe…thank you for sharing!!!!

    • Anonymous says

      It has not been proven that splenda or sweet and low is bad for you. So until they say that, splenda should be ok. This recipe has way to much 'sugar'

    • Carol says

      Splenda doesn’t have aspartame in it. It’s made from dextrose, maltodextrin and sucralose. I use it because it doesn’t have aspartame in it.

    • Jeanne Ball says

      My Doctor recommends it and even after I mentioned his nurse said to use regular sugar in coffee, etc… i think my Doctor knows more than the nurse!! i have been using Splenda for years!!

    • Ellen says

      All those things you mention are dangerous-all chemically processed. Coconut sugar, maple syrup and honey are safer.

    • Gail says

      Splenda does not contain aspartame. I am highly allergic to aspertame and I can use Splenda. However, I choose to go without any artificial sweeteners since they are not good in general.

    • Cathy says

      I would be inclined to use half regular sugar and half splenda, or some other substitute. It’s the egg that I am really wanting to substitute, so I will see how that goes.

    • Gigi says

      If you’re going to change everything in the recipe why not just eat a tablespoon of peanut butter?

    • Natalie says

      Exactly! How sad it is that people still listening to “doctors” regarding the big old lie about eggs being bad for you…” Splenda is better than bleached sugar. I will definitely try this recipe, thank you!

    • sharon says

      I don’t know about this recipe but ground flax seed can be substituted for eggs in many backed goods.

    • Mary says

      I've been told that Splenda worked out well with these cookies, but I have not tried it myself. It's certainly worth a shot, especially if you already have Splenda in your house.

    • Anonymous says

      mine did not work out. the batter was fine, but after 12 minutes in the oven, they were still undone. i left them 2 min more, let them cool, and some broke when i tried to remove them from the pan, some were still very soft. so, i don't know what i did wrong, but i will try to make them again. they looked like they needed some flour. tasted great!

    • Deirdre says

      They do not need flour. I have made these and my mom made these for me when i was a kid. You might want to get your oven checked for correct temperature. They ahould only take approximately 5 mins to bake.

    • Donna says

      Mine just came out too soft too. I re rolled them smaller and they came out better.

    • Cynthia says

      I make them often with splenda. They are a little crumbly, but they turn out good! My brother has type 1 diabetes and my father in law has type 2, so I make them ALOT!!!

    • g-lova1210 says

      i would not use splenda because it is not good for your body. if you dont want to use regular sugar you can use stevia which is a better alternative to splenda.

    • Anonymous says

      I am borderline Diabetic and I use 75% Spenda and 25% Organic Sugar.
      NOTE, that no studies have determined that Splenda causes any issues with the human body, only with mice.. That study that people post up from Huffington, is from an Italian study that found it caused health issues in mice.. But what it does not talk about is the huge doses of Splenda that were given to the mice.

      For me, I always use 75% Spenda to Natural/organic sugar in my baking
      I never use processed white sugar.

    • Anonymous says

      Agave is much better than Stevia and doesn't have that revolting aspertame flavour. It's also all natural, so way better than shoving a ton of chemicals (sweet n low, splenda, etc) into your body.

    • Diana says

      Stevia is not Splenda. Nor does it jave asparteme. Stevia comes from a plant and has no chemicals

    • Kristeena says

      “This is why most natural health experts agree that agave nectar isn’t all that it’s cracked up to be: It has a low-glycemic index because it’s largely made of fructose, the single most damaging form of sugar. It has the highest fructose content of any commercial sweetener on the market.”

    • Lori says

      I’ve also read agave is one of the worse alternative sugars due to fructose. I have been using coconut sugar.

    • Carole says

      After reading all the above comments, I HAD to make these cookies. So, I had a box of Raw Stevia that I HATED the way it made my coffee taste, so, to lessen the amount of sugar for these cookies, I used all the Stevia and added for the rest Raw sugar. I also put in 2 teaspoons vanilla and I used 3 eggs instead of just 2. This made them PERFECT. They are not crumbly and they are still soft.

    • Anonymous says

      LOL….I found this as my daughter has a sweet tooth and we didn't have anything to bake. I remembered the ingredients from when I was a teen and would make them but couldn't remember how long to bake and the temp. In reading this, it took me back more than 30 years and now my daughter will always have something to make if she has a sweet tooth!

    • Doshia says

      Try the Baking Stevia 75% less Sugar. I buy it at Kroger, but I think you can get it at any grocery store. Please Google Splenda is not splendid

    • Jim says

      I use splenda for a lot of cooking and baking. Wife can’t use sugar. Just not as sweet as real sugar.

    • Crystal Gindorf says

      Would I use 1 cup of Splenda in place of the sugar ? I love these recipes because they are so easy that even my granddaughter can make them

    • Alice F. VanWey says

      My husband was diebetic and I used splenda in my cooking & bakng for years, Even though he has passed away I contunue using splenda.

    • Elizabeth says

      Splenda is possibly the worst option you could choose (for anything). Try Stevia or Xylitol if you’re staying sugar free.

    • Mary says

      Feel free to skip the parchment paper. I'm a big fan of not having to do the dishes, so I use it (and re-use it) almost every time I bake. For this recipe, it isn't mandatory.

    • Rayson Allen says

      Glad to hear! I was so worried that my cookies will turn browner (from what I've gathered from the internet), and just did them and they're in the oven right now, your comment was such a reassurance! Thank you!

    • Mary says

      For this particular recipe, I don't know of a substitute. In many cases, you could use flax or chia to make an egg substitute, but I don't think that with only two other ingredients you're likely to have a very tasty result. If you decide to try it, I'd love to hear how it works for you!

    • Anonymous says

      Hi Susan, I haven't made these cookies yet, but will soon; I was just wondering what made you decide to use brown sugar instead of white sugar? I prefer brown sugar myself for almost everything. Also, does the change in sugar affect the taste? Would the cookie have more of a butterscotch or caramel flavor?


  1. Barbara Giacometti says

    I always put a little chocolate drop in the middle of mine.
    Cheers! Barbara, Sunday at the Giacomettis'
    It reminds me how my husbands mother used to go crazy looking for Peanut butter in Italy. Use to have to send her jars of it. She would even make Peanut butter pancakes and waffles. hehe hehehhe.. (This was the 1960's).

  2. Stephanie says

    I'm about 3 or so weeks into a 6-month gluten-free "trial" diet recommended by my doctor. I found you through Sue at The View from Great Island. I made these cookies today and they darn near taste as good as my Grandmother's Old Fashioned Peanut Butter Cookies that taste more like shortbread. Thank you. I'll be doing lots of baking from your blog.

  3. TiffanyMae says

    I made my grandma's recipe that had shortening, flour, baking soda and so on. Then I found this and I hour excited that making cookies is so easy! Which I exclaimed to my family! My brother then informed me he doesn't like grandma's recipe because there's just too much in them, he loves these "true" peanut butter cookies!

  4. mokali says

    My mother used to make these for us all the time but she would make into a log wrap it in wax paper and put them in the freezer and slice them. At least I think this is the same recipe. Very seldom did they make it from the freezer to the cookie sheet.

  5. Jennifer says

    I've made them both with white sugar and brown sugar now. It depends on your own personal preference…whether you like brown sugar or regular sugar…as to how they will taste. The brown sugar ones make a softer cookie. I've also tried it with crunchy peanut butter. They are good both ways.

  6. Ania says

    Would all natural peanut butter, made only from peanuts and salt, work for this recipe? I haven't tried it but worry that it wouldn't work as well.

    • Kate says

      I only ever use natural peanut butter (the commercial stuff is terrible for you) and it works fine but I couldn't tell you for if it works "as well" because I don't have a comparison point.

      When my son first went on a gluten free diet I used to make these all the time with all natural almond butter to get more (non peanut) protein into him and that definitely didn't work as well as the peanut butter. He still loved them but the texture was off.

  7. Laura says

    Made these cookies today! My guys loved them!! Added a fistful of chocolate chips, splash of vanilla, & pinch of sea salt…. perfect sweet snack to heat the kitchen on a snow day!

  8. Anonymous says

    I made this a few weeks ago and they turned out great…I added chocolate kisses in some and Rollo candy in others. It was pretty great

  9. The6ofusinca says

    Just made these! Added a pinch of salt and a dab of vanilla, after they were removed from the oven while they set, I sprinkled a little sugar on each cookie. Family just went nuts over the smell and the taste of these guys <3
    Thank you! These are just as good as peanut butter cookies with about 8 ingredients!

  10. Clay Bishop says

    I substituted Almond Butter for PB and used Coconut sugar instead of white sugar and i added a cup of chocolate chips and they turned out amazingly addicting Ingredients,are below
    1 cup almond butter
    2 tbsp flax seed + 3 tbsp water or 1 egg
    ½ tsp sea salt
    ½ tsp baking soda
    ½ cup of coconut palm sugar
    ½ tsp vanilla
    ½ cup of chocolate chunks

  11. Anonymous says

    I made the cookie today they were great except I had to bake longer than 12 min, but loved how easy it was.

  12. Issey says

    I have just these cookies today and they are AMAZING!! So so so easy! Cooked them for a couple of mins longer than suggested. They are lovely and chewy and not too crumbly. Thanks so much for this recipe!

  13. Anonymous says

    Just made these cookies. I didn't use the parchment paper. I used reduced fat peanut butter (all I had). I cooked them for 8-10 minutes. They were flat (and didn't taste as good as the ones as a friend made). Was it the peanut butter?

    • Mary says

      You are right. The reduced fat PB won't bake the same as a full-fat version. All natural peanut butters also don't tend to work as well for baking. Sorry they didn't turn out as nice as the first batch!

  14. Joseph says

    Just made a batch tonight using Splenda for the sugar and crunchy peanut butter. Awesome recipe. Thanks for sharing.

  15. Holly says

    I just made these… Hands down one of the best peanut butter cookies. Next time I'll try it with chunky peanut butter..

  16. Anonymous says

    hi…am in europe and am wondering what weight measures you use? (we don't use "cups" here so I'm a bit lost!!) cheers!

  17. Anonymous says

    I use 1 cup Peanut butter, 1 cup sugar, 1 egg, 1 Teaspoon vanilla. I have been doing this for 30 yrs.

  18. Beth says

    I just took a batch out of the oven about an hour ago. I make mine with 4 ingredients though…I add a cup of semi-sweet chocolate chips to them and just drop them, I don't flatten them. SO GOOD!!!

    • Mary says

      I've never used foil on a cookie pan. If you've used it with cookies in the past, it should be fine. Otherwise, I'd skip it. I really don't know how that would work. Let me know if you try it!

  19. Anonymous says

    HOW DO THESE stay together with no flour, and all the other ingredients you put in the regular recipe for these cookies.???

  20. g-lova1210 says

    are they hard and crunchy because my dad has no top teeth so i try to make everything kinda soft for him. if they are crunchy is there anyway to make them softer

    • Mary says

      They aren't a super crunchy cookie. If you store them in an airtight container, they shouldn't get too hard.

  21. Anita says

    I made a batch of these to take camping. I didn't have a full cup of peanut butter but had sunflower butter with flaxseed to add to the mix. I also added dark chocolate chips. The group raved about them and I've been asked to bring them every time we go camping now! I didn't even get to try one because they were gone so quickly! I will double or triple the batch for our next trip and save a few at home for myself! And these are dog-friendly if you don't add the chocolate to them. 🙂

    • Anonymous says

      a co-worker made them with powdered sugar for our holiday potluck and they were my favorite desert!

  22. Stephanie says

    I just made these this week with Wild Friends Chocolate Coconut Peanut Butter. They turned out just like they do with regular peanut butter but just a little too sweet. I might try again and reduce the sugar a bit. I usually use Adam's which is sugar free and the Wild Friends is sweetened already.

  23. Kiriel says

    These were VERY oily as they baked and they definitely spread, so I'm glad I baked them on two sheets. Maybe the brand of peanut butter affects the result, but they were delicious, so I'm not too worried about it 🙂

  24. Anonymous says

    So I made these cookies n last night in I love peanut butter I'm a very good cook but when it comes to baking that's out the door lol but I made them I let them stay in the oven for 15 mins in when I took them out they were very soft in falling apart so I'm wondering if I did anything wrong.

    • Mary says

      That's very strange, I've never experienced anything like that and we've made these dozens of times over the years. Did you let them cool a few minutes before trying to move them off the baking sheet?

    • Mary says

      I don't know if the cookies will work the same with powdered sugar. It will definitely affect the texture. If you try it, let me know how it works for you!

  25. Anonymous says

    Cookies DO spread. They taste fine but look awful so I now I have to bake something else to give. Will use another recipe in the future.

    • Mary says

      That is very strange. I've made these cookies dozens of times and I have never once had them spread. Were you by any chance using a natural peanut butter? I haven't tried that myself, but I've heard that it can cause them not to work the same way.

    • Mary says

      Without being in your kitchen with you, I really can't say. 1 cup of sugar, plus 1 egg, plus 1 cup of regular peanut butter has never resulted in anything like that for me. I'm very sorry for the hassle, but unfortunately, it's such a simple recipe, there's really nothing to troubleshoot. My guess would be that you used a natural peanut butter and not a plain old Jiff or Skippy peanut butter. I've heard that some natural peanut butters work fine while others do not.

  26. bottlecrate says

    I just made these and they are absolutely amazing!!! However, it is a tad too sweet for my taste. I was looking around online, and if you want to make them prettier/neater, dip them in sugar before baking to shape.

  27. Charity Tomasa Long says

    A co-worker wanted Peanut Butter Cookies, so after I got back from work at 7:45PM, I went online and searched through a bunch of recipes until I came upon yours. When I first saw it, I was kind of skeptical about it having just 3 ingredients, but I was tired, and didn't want to make something that was too complicated, so I gave it a try… Turns out, I was wrong to be a skeptic.

    These are the cutiest cookies ever, and they taste so delicious. The ones I made look so dainty, I'm charmed so much by them. Q_Q I just can't get over their cuteness.

    The recipe was so simple, and it took round about an hour in total to get everything mixed/cooked/cooled and packed. Now I'll have them for tomorrow morning! I'm so happy.

    Thank you for this perfect recipe.

    I noticed a few reviews stating that their cookies spread out too much, but I don't understand how anyone could have a problem with the consistency when they make them. I used aluminum foil to cover the cookie sheets, and sprayed them with oil. When I pulled one batch out, they seemed a bit underdone than the previous batch because they still looked a bit greasy. I popped the cookies back in the oven for a few more minutes and they lost their greasy look, crisped up a bit and were as close to perfection as anyone could get.

    😀 Here's a picture!


  28. Anonymous says

    Oh my goodness, these taste so amaing!! I just made these and I love them 😀

    I used coconut palm sugar which gave it more of a toffee taste and they spread just a tad, but definitely nothing worth complaining about!! These are awesome. Took me 25 minutes total. Just prepped while the oven heated, popped two trays in there, and made a touch of chocolate icing to put on top while they were baking. They came off the tray seamlessly after 2 minutes of cooling. I actually didn't use any liner for my trays. I just greased them with some butter to keep them from sticking; worked like a charm.
    I find them perfect the way they are though, so I'll save the chocolate icing for my honey when he gets home to have a taste 😉 (I suspect the brown coconut sugar might have made mine a bit more sweet than other alternative sweeteners might have, but I'm happy :D)
    Thank you so much for sharing!!! 😀

  29. Anonymous says

    As someone with very little cooking and baking experience, I am amazed at the ease of this recipe. I'm even more amazed by the taste of them! They looked a bit soft after 12 minutes, so I kept them in for another minute, let them sit on the sheet for 2 minutes and they firmed up. I waited an excruciating 30 minutes as they cooled with the great smell in the air before tasting one. Delicious! Outside is crisp, but not hard, inside is soft, but not mushy. I will be making these regularly. Mmm, mmm, mmmm.

  30. Anonymous says

    I have the same recipe, I also add chocolate chips been fixing them for years. The more choc. chips the more it tastes like Reese Cups

  31. Patricia Viviano says

    love this recipe:) 🙂 🙂 🙂 would you have a super easy recipe for oatmeal raisin cookies??? I make them every year for hubby but they are such a pain and so much work and many ingredients!!!! any simplier recipe would greatly be appreciated!!!!!! don't like to buy the ones in the store that you pop in the oven, especially when I always have almost any ingredient I need in my pantry for baking or cooking anything!!!!! thanks for all your wonderful recipes and have a very happy and safe christmas

  32. carlee says

    just made these on a whim and I actually had these ingredients around the house. Wasn't expecting much, plus I am not that big of a fan of peanut butter cookies. THESE CAME OUT AMAZING. Only thing, I have an electric oven so I lowered the time to 10 mins, no burnt bottoms!

    • Karen says

      Nice, I never heard of this before. But always looking for shelfable foods for those times when you’re out of items and money tight.
      Thanks for sharing.

  33. Anonymous says

    I made these tonight. I used 1 cup of unpacked brown sugar though, and added 1 tsp baking soda and 1 tsp vanilla. I do not bake them the whole 10 minutes. Took them out while they looked almost doughy, and when they cool slightly, they are delicious!!!

  34. Anonymous says

    I made a few alterations…Used 1/4 cup Pumpkin Spice Nut N More, 3/4 cup reduced fat Skippy Peanut Butter and 1 cup Splenda for baking instead of sugar. I also added a BIG handful of dark chocolate chips. Came out delicious and hubby could not tell I used Splenda. So easy to make!!!

    • Mary says

      The cookies shouldn't be spreading if you are using regular peanut butter. A natural peanut butter blend will give you a different result though. I don't know if chilling the dough would help with that or not. I've never tried it.

  35. Sonia says

    This is my all-time favorite cookies to make – been making them for years!
    I make them using brown sugar instead of granulated or crystallized sugar, I also like to dip the fork tines in the brown sugar before pressing down to make the hash marks on the surface of the cookies. I have also made them using crunchy PB and those are my son's favorites.

  36. Anonymous says

    So it said that they wouldnt spread, but mine did. A lot.
    Is there a difference in using UK peanut butter versus american?

    • Mary says

      I've heard that UK peanut butter is often a more natural version (might require stirring, oils might separate, and it's made with less sugar), if the peanut butter you used was a natural peanut butter, then the cookies won't work. 🙁

  37. Minnie Mouse says

    These cookies are really enjoyable. Though a result of not many ingredients the cookies do not have a depth of flavor. A really good recipe to teach kids about cooking.😄

    P.S. I added a dash of vanilla extract to give it some ZING!

    • Mary says

      I've never tried that myself, so I couldn't tell you for sure. It's worth a try. If you do test it, be sure to let me know how it works!

  38. Liat zumba says

    i have made these a while ago from your page…it was such a big hit! i made one with chocolate chips and original recipe, and the other with half regular sugar and half splenda…both was great..though the splenda made the cookies a bit sweeter..i have been looking for this exact recipe for over 2 hours as i have a party tom and i wanted to make these!!!!

    • Mary says

      I've never used either of those ingredients. However, if you read through the comments here, you'll see where people have successfully substituted different ingredients. With only a handful of ingredients in the recipe, it's worth a try!

  39. Anonymous says

    They're still gooey after 20 minutes D: I'll see if they crisp up soon but these are definitely not quick cookies

  40. Anonymous says

    I love these cookies – easiest ever! I use homemade peanut butter (recipe – peanuts + blender, until it as thick as you want = great PB that lasts forever in the fridge), and let the cookies sit for a bit before I store them.

  41. Anonymous says

    I made them with natural no sugar peanut butter and turned out wonderful! If you bake for 12 minutes, the cookie remain too soft, but if you bake for 25 to 30 minutes you'll have a perfect cookie! =D

    • Mary says

      The dough for this recipe is never smooth. You’ll roll it into balls and then the edges will still be a bit rough when you press it with a fork.

  42. Tara Evers says

    Best cookie recipe I’ve ever found! IM not much on peanutbutter but these are seriously the best cookie you’ll ever taste. 😃 Thank you!!!!

  43. Someone says

    Ever since my father found this recipe, there’s never a time when we had peanut butter and didn’t make these cookies! They’re so simple yet so tasty!

  44. Jade Towe-Gibson says

    Can you use artificial sweeteners in place of all that sugar?
    Do you have a recipe for peanutbutter with oatmeal cookies?

    • Mary says

      You should be able to find the flours and starches at most grocery stores. Walmart carries them as well. You can also order from Amazon. I hope that helps!

  45. Melissa Joyce Enderle says

    I make these all the time and they are really good. I think the next time I make them I’m going to add some Reese’s pieces .

    • Lillian Carpenter says

      Robin, I have not tried Stevia, but I wonder if the brown sugar blend would work?

  46. Lillian Carpenter says

    Made these a number of times, and I think they are really good. My brother who is allergic to many, many things is not allergic to peanuts. Gluten is an entirely different matter He loves these cookies.

  47. Lena cunningham says

    I noticed someone said that you can use honey instead of surger. Do you know what the substitution would be? Example 1 cup sugar = how much honey?

  48. Anonymous says

    I really want to make these cookies sometime as it looks easy and I for one dont make these kinds of things as it requires lots of time. But these seem quick and easy. Here is my problem….I dont know how much sugar and peanut butter you put in there and temperature and how long to bake as the recipe is not listed on this site. Can someone help me out with this as it would be greatly appreciated?

  49. Lis says

    Hi:) pardon my dumb question when you said all natural peanutbutter did you mean organic as well ? So is it better just to stick with the brands u mention ? I am sorry for asking this I am new to baking. Thanks

    • Lovada Timothy says

      Read comments above.

      There are lots of comments about people substituting the sugar.

  50. angie says

    can i still use the Skippy natural peanut butter? it’s not one of those that need refrigeration or separates and needs to be stirred before use but it still says “natural.”

  51. Maryann Perry says

    I’m new to this but I really
    think it’s going to be awesome. Thank you for letting me join.

  52. Eva Foster says

    I always like the soft cookie compared to a crunchy one here’s how I do it. I place a piece of white bread at the bottom of my air tight container. Never fails.

  53. Jennifer Nageli says

    I was wondering what peanut butter you used. Most peanut butters on the market today have added sugar and oils. This would likely affect the end result. I use a pure peanut butter – sometimes I make it myself. I don’t know if it will work out. Any thoughts?

  54. Sharon says

    Aside from the receipe stating NOT to use natural peanut butter, I did because I rebel, and it is all I have. So, the batter is extremely runny, globby, probably due to all the oil in the natural types. So, I added cornstarch. They are cooking in the oven currently as I’m typing this…

  55. kelly says

    I made these with “wow butter” and added chocolate chips. They were popular with my kids! And since I used a nut free butter, they can take them to school 🙂

    • Melina says

      Alli eata la receta 1 tz de azucar, 1 tz de mantequilla de Mani 1 huevo 350 o 180 x 12 minutos

  56. Anna Bauer says

    In order to make the 3 ingredient old fashioned peanut butter cookies, I could not find the temperature for the oven and how long you would bake the cookies.

    • Sarah E says

      Doubled the recipe, added 3 eggs and 1/4 cup cinnamon, and replaced the sugar with Stevia, still a little dry but very good 😊. This will be a recipe I will keep.

  57. Shirley says

    How much of each item do you need to put in the bowl to mix up for the cookies I don’t see where it says ?I wanted to make them today

  58. Kathy says

    We need to know how much sugar to put in those peanut butter cookies how much peanut butter to put in that recipe it’s very confusingdo you think possibly you could make peace with Splenda or Trivia for us diabetics

  59. Melina says

    This recipe sounds great for a proteins diet, my question is can I change the sugar for splenda? And how much will be the instead a cup of sugar…. Thanks

  60. Betty says

    Where can you get the receipe?? With the measuring amounts? What do you set the oven to?? All I can see it the video and it doesn’t tell you that

  61. Debra says

    I found the temp 350 to cook these peanut butter cookies, but I can’t find how long they should bake. Thanks

  62. Toni Marchese says

    What oven temp and how long do you bake them? I’ve looked the everywhere and can’t find. I’m assuming 350 degrees for 5-7 minutes? Could someone let me know please? Granddaughter is coming for the weekend and I know she’d love to make these on her own .. THANK YOU!

  63. Angela Requa says

    I started reading and checking out the recipes and my mouth started watering…Makes it just a little harder to diet. LOL

  64. Carole says

    Please will you tell me the amount of Sugar , Peanut Butter and Eggs needed for the Peanut Butter Cookies ?? 😃

  65. Alice says

    Just tried with Stevia baking blend and now I want to remove my tongue. I’ll try again with laundry detergent, it will be better. With sugar, amazing!

  66. ARH says

    This recipe is great because it is simple and quick. However just a piece of feedback – they do actually spread out on the pan, unlike the recipe states. That one note I followed almost ruined my cookies.

  67. Lisa says

    Good taste, but you can’t roll them as they say, too gooey. Maybe they should be refrigerated. Anyway, I did the pressing at the end, very high marks for flourless cookies..

  68. Ellen says

    Because I have Celiac disease, I am always looking for GF recipes! Very interested in the 3 ingredient peanut butter cookies.

  69. Mellie says

    Has anyone made these using almond butter instead of peanut butter? I want to try it but don’t want to waste almond butter if someone has already tried it and knows it won’t work.

  70. Mechelle says

    Hello I just watched your Video about your peanut butter cookies 🍪 I saw the 1 egg but did not see how much sugar or peanut butter to put in can you please email this info to me thanks so much Mechelle,,,,

  71. Regina Hudson says

    My friend absolutely loves peanut butter, I will make her some as an Easter gift and enclose the recipe . Thank you

  72. Mike Mcpherson says

    There are way too many ads on this page. It’s super annoying! This is the last time I follow any recipe from you.

  73. Christine says

    I’d like to know how many carbs are in these and also the flourless butterless choc chip cookies?! Per cookie..
    I made the choc chip ones the other day but then once I figured out the carb count it didn’t seem to carb friendly as stated on the original page I was on..

    • Christen says

      I have substituted Splenda so I don’t see why you couldn’t the sugar is just to sweeten the peanut butter.

  74. Christen says

    Ma’am I don’t know where you learned to make these cookies but I have been making them for 30+ years and my momma was making them before that so glad your sharing the recipe but please don’t take credit for something that my momma tough me when I was 3 this the first thing we baked together.

    • Mary says

      Hi Christen,
      I never claimed to have created this recipe. Just about every person I know made these cookies growing up. At different times, the recipe has even been printed on the side of most peanut butter jars. If you had read through this blog post, you’d have seen that I called these cookies a childhood memory. They are in no way an original recipe that I created as an adult. I’m glad that you enjoy these cookies and remember them as fondly as I do. I simply shared the recipe here because it is one that I love.
      All the best,
      Mary Younkin

  75. Karen says

    Looks delicious can you tell me if you can use sugar-free sugar such a Splenda trivia something like that would love to make them

  76. Robin says

    Curious if this could be done with Stevia rather than sugar? Also wonder if the powdered peanut butter (prepared) would work as well… it has very little fat in it but I suppose some coconut oil could be added? Any thoughts?

  77. Kathy says

    There must be 30 “3 ingredient” peanut butter cookies but yours stands out because you give tips and ideas, basically teach people how to cook. An example is removing a couple of Tbs of peanut butter to make the cookies less dense.
    Keep it up; lots of people don’t learn how to cook at home as we used to. However, I think they want to know how.

  78. Becky says

    I’ve been making these cookies for years with only the “3 ” ingredients. Easy and good. My mother’s friend was a Baker and she gave us the receipe when I was a teenager. I am 68 now. SO I have been using
    this receipt for 58 years!!!! An easy and tasty way to make PB cookies!!!!

    • Mary says

      You can print a recipe here simply by clicking the print recipe button. If you’d like to unsubscribe from future emails, just click the unsubscribe link at the bottom of the email.

  79. Delores Alfonsi says

    Think I will try. My Kid and I all love Peanut Butter. All the receipts I have tried either don’t have enough Peanut Butter taste or fall apart. I don’t like Hard cookies that are just like rocks. For Me Peanut butter should be a bit softer.

    • Sarah says

      I tried it with crunchy and the dough tasted great but it didn’t cook in 12 mins and ended up burnt. I’m guessing the cookies were too big. Will try again and reduce the size next time. Thanks anyway!

  80. Rosemarie Guerra says

    Can you add a chocolate kiss when they come out of the oven.
    How long after so they will not melt?

  81. Shelly says

    I made these today and added the vanilla as a topped with powdered sugar and a Hershey kiss! Yum❤️

  82. Kimberly Ann Smith says

    When I found this recipe, I was skeptical to say the least. I just couldn’t believe that they would set up, thought they would ooze everywhere. So I made them… as an experiment. OMG was I surprised! They super easy and DELICIOUS !!

  83. Caladyn says

    Hey, I tried making this recipe for VBS! I haven’t tried one yet. I am so glad they are easy! Awesome for last minute baking!!!!😊

  84. Mary says

    Have you tried to make with sugar substitute. If so how much sugar substitute and how did they turn out. I’ve started Keto diet. And looking for substitutes snacks this would be great.

  85. Diana says

    I found a recipe like yours but there were more ingredients. Found it in Food Network Magazine. By Alton Brown. Will try yours. Have a friend that is gluten free. Used parchment paper like they said but they burnt. Did them without and they came out perfect. Do you have to lower the temp of the oven?

  86. linda g says

    I made this cookies for my husband who is a diabetic. I used Splenda instead of sugar. He is In love with these cookies. I also think they are delicious. It’s such a quick and easy recipe you can’t go wrong.

  87. Scott Lucas says

    If you want a really simple (but REALLY good) peanut butter recipe, I have one for 2-ingredient PB fudge. You’ll be embarrassed by how easy this is . . . and how it is better than most PB fudge:

    Mix a small jar of non-natural peanut butter (I prefer Peter Pan) and a jar of vanilla icing. Press into a pan or glass dish and refrigerate. Done.

    I heat up the PB first to make it easier to mix, but this slows the cooling. You can also melt chocolate ships to pour over the top, but if you do make sure to cut them *before* refrigeration or you’ll need a chainsaw to cut them.

  88. Sarah E says

    Trying for the first time using Stevia instead of sugar and also added 1/4 cup cinnamon to the recipe, hopping they come out well. Will add a comment when they are done.

  89. Paula says

    I just made a batch and I baked them for only 10minutes + I used 1/2 creamy and 1/2 crunchy PB + tbs of vanilla. They weren’t as sweet as I would have liked though. Maybe need to add more vanilla or more sugar?

  90. Robin Scott says

    You need to add a tsp of vanilla to make these better. That is the recipe I have used for hears but the vanilla is necessary for added flavor and goodness.

  91. Farah deeba says

    Wow. I really like this cookies.I love baking.my daughters also love this.I wanted to know how make icing singer cream for cake topping design. like flowers or different decoration.pls must send me how I can make.thanks kind regards

    • Mary says

      For these cookies, it simply does not work the same way as the commercial brand PB does. You’re welcome to try it with your favorite natural brand and let me know how it turns out for you. When I tried it, I didn’t have the best luck with it. It changed both the flavor and the texture of the cookies.

  92. Cynthia L says

    I was dying to try this recipe as soon as I saw it! Of course I only had 2/3 cup peanut butter so I added 1/3 cup almond butter (yes I’m in California). The rest of the recipe didn’t change. The cookies were great! Thanks for sharing.

  93. Krystle says

    My fiances Grandma used to make these, I added my own little touch by doing half a cup of regular granulated sugar and half a cup of brown sugar!!

  94. Barbara Harvey says

    Wow, these are awesome . . . Gotta admit, though, i messed with the recipe just a little . . i added a teaspoon of vanilla and another egg, and guess what?? if you refrigerate the dough for like an hour after you mix them up, it becomes stiff enough to roll into balls and criss-cross with a fork! i also added just a pinch of sugar on top of each cookie before baking to give them an extra little sparkle when they are done. Great recipe! Thanks so much for sharing!

  95. Candice Wilder says

    My cookies didn’t come out right they were like dust and taste too peanut buttery I don’t know what I did wrong

  96. Debbie Elliott says

    0n the ad s when u hit the x it should leave so u can see the recipe not open to the site .these dont there a pain in rear.i like Disney but I want to see the recipe. Not the ad…

    • Mary says

      You shouldn’t see any ads popping up on my site. If one does, please screenshot it and send it to me. I’m sorry for your hassle.

  97. Ellen says

    I use just one Tablespoon of sugar for my health and peanut butter with no sugar added and they are delicious!

  98. Claudette says

    I was wondering can I use agavi sugar in place of white sugar? I dont eat white sugar… Or is there another alternative

  99. Lynnette says

    I’m allergic to peanuts? Would this recipe work with sunflower seed butter or roasted soybean butter?

  100. Diana says

    Love to use wild friends flavored putter. Need to stir it cause of the oil. Should I use less of the p butter? Their p.bitter with pretzel wow! Could you use any nut butter to make these do you think?

  101. maureen ellingwood says

    i am shocked that i can make my beloved peanut butter cookies with only 3 ingredients…wow i quit making them because of the flour mess and soo hard to stir..now i cant wait to make a batch,,maybe two because i love them..

  102. Joyce Anderson says

    Thank u for the cookie recipe I couldn’t remember exactly what to put in it would these do ok with Splenda?

  103. Darlene Frizsell says

    Just made a batch of these for my husband, now he has a new favorite! Thank you for sharing this recipe. I love the easy recipes, I’m going to try them all!

  104. Barbara Fowler says

    I’m awfully broke so this recipe was good. I stock up on the ingredients now to make them again and again.

  105. Emma fedoodlecakes says

    i loved this recipe i thought they where incredible cookies. but i almost ruined them because i didn’t know what temperature to heat the oven to and how long to put them in.

  106. Sherri says

    Cookies were so easy and deliciously soft. Cooked for exactly 12 minutes and were perfect. The only thing I did different was to add a little vanilla to the mix. Made 13 large cooles. 1 pan full.😉

    • Barbara says

      Actually, sucralose is not banned in most countries. In fact, most countries allow it. There has only been one (poorly executed) study published showing any negative effects from sucralose consumption in humans. Perhaps you’re mistaking sucralose for aspartame.

  107. Victoria Kalakore says

    I will never make this cookie again. Too much sugar way too sweet. Top looks like their not done and bottoms browned too much. My rack was in middle of oven and I used parchment paper. It’s a shame I wasted all those ingredients.

  108. Susanj says

    I am getting ready to try this recipe out, I remember my mom having a cookie jar always packed with cookies that looked just like these!

  109. Lottie says

    I have made these cookies for over twenty years but I always added 1 teaspoon of vanilla to the mix. My family loves it with the vanilla added. They were all angry when I left out vanilla today and just made the 3 ingredient recipe. I thought today’s batch were just “ok”. Much better with a teaspoon of vanilla 😁

  110. Leanda Marie Shaw says

    I am allergic to peanut butter so I used wow butter and truvia sugar mix to cut down on carbs. It didn’t turn out. They were way to sweet. I would recommend half next time maybe. I tried a full cup.

  111. Debi says

    I just made these peanut butter cookies. But as always I can’t leave a recipe alone.
    I added 2 eggs, instead of one, 1/2 tsp salt, 1 tsp vanilla, and more than 1/2 cup choclate chips. Baked 12 min.
    They are so delicious!!!!5 stars

  112. Cheryl Barra says

    So, I made it again, this time in a 9×13 pan instead of the bundt pan.
    It would not come out of the bundt pan and finally did in many pieces. Oh gotta say, soooo delicious!5 stars

  113. Teresa says

    Have any nutrition facts been calculated for this recipe? Love the recipe and I used 1/2 cup of Stevia to sweeten them.

  114. Faye Webste says

    This reminds me of a recipe I made as a child that I got off of Captain Kangaroo…I had lost the actual recipe. Thanks for sharing.

  115. Taryn says

    I used all natural peanut butter even though the recipe does not recommend it but added a tablespoon (approximately) of coconut oil and they came out great!! Definitely would make again & they’re gluten free!!

  116. SONDRALEE says

    Ok…I’ve read several comments here and now I will leave my 2 cents worth.
    I have made this exact recipe for many years and they have been enjoyed by many. However, I and my beloved are both dietetics so I’ve experimented with this and many other recipes.
    I now use 3/4 cups “Spenda Blend” and a 1/4 cup powdered milk for bulk. I cup peanut butter and 1 “jumbo” egg. They turn out perfect. Spenda is made from regular old sugar and it is NOT artificial or harmful as long as you are not allergic to sugar.5 stars

  117. Moni says

    Could almond butter work in these? I have 2large jars on my hands and want a productive way to use them up!

  118. Macy says

    I just want to say I made them substituting the sugar with Stivia. To make them low carb. I did not care for them at all. I am new to using Stivia though. Maybe it is an acquired taste. I was hoping this would be an easy and quick low carb recipe. I do think they are good with the regular sugar. Thanks for recipe!4 stars

  119. Jessica says

    If I add chocolate chips do I add those to the original 3 ingredient recipe and bake at same time and temperature?5 stars

  120. Christy says

    I’ve made this same recipe and the cookies came out too hard even when I baked them in less time

  121. Selina says

    I made the cookies exactly from the recipe and mine were to soft and sticky to do the criss cross pattern.4 stars

  122. Dixie-Lee Rabbe Campbell says

    NEVER realized that was the original peanut butter recipe was .. mmm must try it some time! 🙂 thanks for sharing this recipe.

  123. Elizabeth Adams says

    2 of my great -grandchildren will be coming to stay with me for a couple of weeks and this will be a great recipe for us to do together!!! Thank you5 stars

  124. Laurel S. says

    I made this recipe but added a little “scoop” of jam in the middle.. Baked and they became jam and peanut butter cookies!!

    • Mary says

      I don’t think you’ll have enough structure without the whole egg. It’s worth trying though if you’re allergic to egg yolks.

  125. Maureen says

    I substituted one half cup of stevia for one cup of sugar to make these cookies low calorie. They are very good, too.

    • Wilma says

      I made these today, but they were not cooked in the middle and crumbled and not sweet enough–did your come out this way??

  126. Sheila Wilson says

    Thank You so much for the 3 ingredients peanut butter cookies recipe it brings back a lot of memories.when I was growing up we made this recipe about 45 years ago these cookies were good then and there good now.
    Thank You, Shelia Wilson5 stars

    • Mary says

      You can use chunky peanut butter, but I typically add a couple extra tablespoons of PB when I do that. Just to make sure there is enough moisture with the extra nuts in the measurement. Enjoy!

  127. Penny Esparza says

    For those of you asking about sugar substitutes, just be a little adventureous and try it, especially if you are diabetic like me. It can’t hurt. Sugar substitutes are made to use instead of sugar.5 stars

  128. Tammy says

    My cookies just came out of the oven and they look awesome ! Hope they go over well at the bake sale tomorrow ! Perfect recipe very easy !

    • Kate says

      Yes, I added one cup of oatmeal and three small eggs. The texture was excellent, but the cookies were still a little sweet.5 stars

  129. John Oswalt says

    Mine burned at 12 minutes. I found 9-10 to be better. The cookies are delicious, but I would set my timer for 9 and then pay close attention to them.4 stars

  130. Tara says

    Are we able to reduce the sugar here (diabetic with allergies to other sweeteners)? I’d love to make these, but a full cup of sugar would be way too sweet for hubby and myself =)5 stars

  131. Lisa says

    Why do you not recommend a natural peanut butter? Jif or Skippy already have sugar added and, with another cup of sugar in the recipe, No one in my family would be able to eat them! Although I will probably make them with Xyla instead of sugar anyway, I usually only us enatural peanut butter with no sugar added.

    • Mary says

      Feel free to try them with whichever ingredients you enjoy most. I wasn’t a fan of the different results when using natural peanut butter. Perhaps, you’ll prefer them that way. It’s an easy enough recipe to play with for sure. Enjoy!

  132. Lori Wilson says

    Can you use Splenda? I was thinking about trying to make them with fewer carbs.
    What about chunky peanut butter?
    Thank you!

    • April says

      I would use Monk Fruit or plain Erythritol if it were me, but you do need something that is a 1:1 ratio sugar to sweetener.

  133. Charlene says

    Hi how much sugar would you use if you would use Splenda because I’m a Diabetic and would love to make this cookie ..thank you

  134. Robin says

    Great recipe! I substituted 1/2 cup stevia brown sugar for the sugar, added 1/2 tsp, vanilla, and 1/3 cup almond flour for a little more substance. They came out awesome! Less than 2 g carbs per cookie!!( for those who are interested in that)5 stars

  135. Brandi says

    My daughter is allergic to peanut butter but we have the alternative which is a sunbutter and contains what I think might be more oil, can I still use this recipe??5 stars

    • Mary says

      I’ve been told that this recipe works with sunbutter, however, I have not tested that for myself.

    • Julie L says

      I make them a lot. And they turn out great. You may need to decrease your oven temp and/or decrease your cooking time. Everyone’s oven is different. It isn’t an issue with the recipe.5 stars

  136. Carolyn Brosemer says

    When I made these cookies they were to soft/runny……..could not put fork prints on them because of that. I guess next time I will put the mixture in the fridge for a while first.

    • Marge says

      I thought that at first. Then I remembered this trick: dip fork in sugar each time you make criss cross.

  137. cathy Pierini says

    These are great I even added cho chips to a batch so yummy I will be making these a lot you can add anything you want to them!!! Thanks5 stars

  138. Donna says

    this is the same recipe I use for my peanut butter kiss cookies, u just put a chocolate kiss on the top a few minutes after they come out of the oven. I also made just the peanut butter cookies, so easy one of my daughters favorites.5 stars

  139. Carol says

    good flavor, but they did spread and were every thin, I used the 1 in. scoop, I think they needed some soda, but like I said they were tasty and easy

  140. SmokeySmile says

    First time, I’ve ever made peanut butter cookies(Don’t typically care for peanut butter)… BUT I’m ACTUALLY QUITE IMPRESSED, ONLY thing I did diffrent was substituted brown sugar in place of the white sugar…5 stars

  141. Karen says

    Just put a batch in the oven. BUT I need chocolate SOOO, I added Coco powder. Can’t wait to see how I like them.

  142. Hendrik Young says

    Hi Mary.
    I made these yesterday, after someone shared it on Facebook.
    I had to figure out temperature in Degrees Celsius ( South Africa ) and it took longer than 12 minutes, but they came out great. A wonderful treat for my wife. She love peanutbutter, and ate 3 in one go.5 stars

  143. Cindy says

    So the cookies did spread and were not done in 12 minuits does it matter what peanutbutter you use i used what i had and it didnt workbout

    • Diann says

      I had the same thing happen. The dough was also so soft that I couldn’t roll it. I cooked them 5 minutes longer hoping they’d firm up.. I used creamy peanut butter. I wonder if natural peanut butter would have worked better, it’s less creamy.

    • Rachel says

      I had the same problem and I used natural peanut butter. I don’t know what went wrong

    • Carey says

      This recipe is not intended to be used for *rolled* cookies, only for *dropped* cookies. Cookies with large amounts of butter or peanut butter (and little or no flour) cannot be rolled because of the fat content, which makes the dough very soft. Baking is just chemistry!

    • Andrea Gentry-Seidl says

      I make these often. I use Jiff Creamy. I also add 1 tsp. Of good vanilla. I also have added chocolate chips in some.

  144. Susan Williford Cobb says

    These cookies are really good. I made them for myself and my husband and then shared the recipe with my Mother as it is gluten free and my Father loves peanut butter cookies. A hit all around.5 stars

    • Lindsay says

      Try using swerve or monkfruit. They are both a 1:1 substitute for sugar and have no funky aftertaste like other artificial sweeteners.

  145. Jodi says

    I’m 43 and I’ve been using this recipe since I was a kid. My mother taught it to me. I find that the original recipe produces crunchy cookies. I will definitely try using 2 eggs next time to get a fluffier cookie. I think I will add some chocolate chips this time as well. Thanks for the tips!

  146. Danna says

    Why so much sugar? You can easily use flour and not have the amount of sugar as peanut butter is sweet anyway.

  147. Nadene Saxton says

    I made these with splenda. I didnt have any problems at all. Thanks for posting these. I have gestational diabetes and these are the perfect sweet without the all carbs.5 stars

  148. Tiffani says

    My husband loves peanut butter cookies but is now on a strict Paleo diet due to medical issues. What could I substitute for sugar that he could still eat these? I figure I could substitute almond or any other “butter” for the peanut butter.

    • Kristin says

      Try Lakanto. We can’t use cane sugar and this is from monk fruit. That’s why I am going to try. I am substituting peanut butter for almond butter due to my son’s allergy. I think they will turn out great! I am excited to try!5 stars

  149. Sharon Stover says

    Do you thing it would work to use Splenda instead of sugar? I am recently diabetic and looking for easy recipes.

    • Grace says

      Splenda actually isn’t that much better for you than sugar, you should try Eurithrotol! It measures the same as sugar, and tastes way better than Splenda. Also have you ever heard of Keto or Low Carb? It would help you tremendously with your diabetes. 🙂

  150. Barbara Smith says

    I first tried this recipe in the 1970s. It was printed in a cooking magazine that my mother bought. They were the best Peanut Butter cookies I had ever eaten: chewy, almost fudgy, with a deep, rich Peanut Butter flavor. I always used this recipe to make P.B. cookies, until the day I lost it :(. I’ve been trying to find the recipe ever since. Thank you for publishing it! I now have my favorite Peanut Butter cookie recipe back!5 stars

    • Verena Tonnesen says

      Burning the bottom – could be several reasons. First, I would place and oven safe thermometer in your oven to check that the thermostat is heating to 350 degrees and not higher. Second, if thermostat is okay and oven temperature is correct, then be sure to PRE-heat your oven. Cookies can burn if oven is not preheated. Third, make sure to use the parchment paper on your cookie sheet. AND fourth, remember that if you use a dark cookie sheet, it absorbs more heat, and cooks the bottom at a higher temperature. Thick gauge pans are less likely to have burned bottoms. The Nordic Ware Bakers Half Sheet is an excellent choice as is the Chicago Metallic Nonstick Jelly pan. Good Luck!5 stars

    • Dana Frazier says

      Your oven temp is different than what you set it to!! Try cooking them 25 degrees lower than the recipe calls for.4 stars

  151. Terry says

    Can’t waite to try them. I’m Diabetic and want to know if i use 1cup of slenda or less. And how many cookies can i eat?

  152. Mary says

    I wanted a little bit softer cookie, so wanted to add the extra egg, but also needed a few more cookies with 5 people in the house. So, I added 1 1/2 cups each PB and sugar with the 2 eggs. I scooped them into the baking sheet and criss crossed them. I baked them about 14 mins and they did spread nicely. They were super soft, as in falling apart, even after cooling for almost 10 mins, but they did firm up enough to pick up after a little bit longer. Very tasty! Kid approved. 24 cookies with my medium scoop.5 stars

  153. Thomas Uhrin says

    My wife just made your 3 ingredient peanut butter cookies and they are awesome. Thanks for the recipe.5 stars

  154. brenda henslee says

    I had to chuckle. I have been using this recipe all my life. It is the best peanut butter cookie recipe I know of and the only one my family likes. Originally published on the side of the government commodities can of peanut butter that they used to give out. Someone gave my mother a can of it when I was a child. I am almost 70 now. I was told it had limited ingredients for a typical household to prepare during those hard times. At any rate, thought I would share that just so…………….thanks for your lovely recipes!

  155. Elizabeth says

    I followed a link from BrownEyedBaker to these cookies a couple days ago and could not get this recipe out of my head. It seemed to good to be true. Can only 3 ingredients produce a good cookie? I couldn’t wait any longer to find out so last night while our tortilla pizzas were in the oven, I whipped up a batch and they were fantastic! Literally, five minutes to get everything mixed and scooped onto the cookie sheet! The most time consuming part was scooping the peanut butter from the jar into the measuring cup! So easy and so delicious! My husband is not a fan of peanut butter cookies and he ate 2! That is high praise right there! We don’t have children but this seems like a great recipe for kids. If they can crack an egg, they can make delicious peanut butter cookies!5 stars

  156. Alice says

    Peanut butter cookies

    The peanut butter used , does it has to be unsweetened? especially we are using 1 cup of sugar in this recipe?

  157. Carol says

    i made these and they were awful. They ran together and tasted like pure sugar. Waste of time and ingredients..

  158. Haley west says

    I just made the 3 ingredient peanut butter cookies for my 1.5 year old and she loves them. First time having peanut butter cookies also. Thank you for the recipe.!!5 stars

  159. Jessica says

    So simple!! I didnt do this time. but id also recommend using an extra egg to make more gooey. I did also add vanila and i have a brown sugar/cinnamon mix i use for other things, so added that too. Tatse Delicious!!! 😁😁5 stars

  160. Crystal says

    I have been making these cookies since I was like 5. They are great! I even won a child’s cooking contest one time with them!!5 stars

  161. Laura M Gerke says

    being diabetic I use Splenda & wondered if this would work on the cookies? do you have more recipes that can use Splenda? thank you. I, too, remember fondly p’nut butter & oatmeal cookies from my youth.

  162. Stephani says

    I had a couple overripe bananas so I mashed them and added to a double batch of cookies. The dough was not formable into balls, and cooking time was around 20 mins, but v yummy.5 stars

  163. Angelia McNair says

    Just made. Take a me back to the ones we had at our high school in the 70s. Yum. Never knew they were so easy to make. Thank you!!5 stars

  164. Dana says

    Just made a version of these. Added an extra egg, about a cup of oats, a smidge of baking soda, and the ever-present chocolate chips. Yummy and gluten free!5 stars

    • Nichol says

      So…you made your own version of a oatmeal chocolate chip cookie off this ladies recipe?? This recipe was kept simple by only having 3 ingredients. LOL

    • Dena says

      Even the woman who posted the old recipe admitted she adds things to it sometimes. Excellent jumping off point to creating another cookie. :~)

  165. Dani P says

    We used Peter Pan honey peanut butter and they weren’t as dense as yours.

    Should I try adding more pb a smidge at a time? Or just slum it with regular pb when I make cookies?5 stars

  166. Tyra says

    These were very quick and easy to make. Loved them but they were on the sweet side, in the future I’ll decrease the sugar to maybe 3/4.4 stars

  167. John says

    I have been making these cookies for 20 plus years and they are called “Poor man’s Peanut Butter Cookies”. also the bake time is actually 8 to 12 minutes. I always go exactly 10 minutes if you wait till 12 minutes you have a greater chance of burning the base of the cookie. also instead of using the fork for a grid top you can use your first 2 fingers for a different design. and finally, if you choose you can sprinkle a little bit of sugar on top of the cookies before baking them.

  168. Cathy Kirschner says

    I made these easy peanut butter cookies & they was fantastic! Thank you for posting it. I need easy & quick recipes.5 stars

  169. Janice Blake says

    Just FYI, the 3 ingredient Peanut Butter cookies do spread on the tray. I went by the note on the recipe saying they would not spread. I have a tray of cookies that all are now spread into each other.

  170. Aimee Ouellette says

    So, I didn’t mix ’til smooth, and I baked them 15 minutes (3 extra minutes)….but they’re still very tasty with a little crispy texture (like the cookie in a Twix bar). Makes me wonder if they’d be good dipped in chocolate.

  171. Teressa clements says

    I was making these cookies 45 years ago .. it has been my favorite recipe for all these years . Isn’t it funny how things come back around again if you wait long enough . I’m sure this recipe is from the good old wagon days when most people only had a couple of ingredients in their kitchen s .

  172. Kaylin says

    I made this last night and it was amazing!! Have you tried this with a punch of salt? Either mixed in or sprinkled on top just a little to take the edge off the sweetness.5 stars

  173. Kathy says

    Best taste tester was Bella, 5 years old. She said they were the best cookies ever!! I will be doing this recipe quite often !5 stars

  174. Blythe says

    Has anyone tried these with sunflower butter? We have peanut allergies in the house but these look so good!

  175. Virginia says

    My youngest child, a 13 yr old boy decided to make cookies earlier but wanted an easy recipe. I dug thru my go to box and found a 3 step recipe for him which was perfect! He loves peanut butter cookies! He will be changing the recipe a little for the next batch but otherwise they’re a big hit at the house!!4 stars

  176. Bee says

    I love how simple this is!
    I live at high altitude so I increased temp by 25° added maple syrup, but of cocoa powder and splash of vanilla.
    Will be making these regularly!5 stars

    • Mary says

      I’ve made it with crunchy PB as well. You’ll want to add an extra 2 tablespoons of PB or so, to make sure you have enough of the creamy portion to hold them together. Enjoy!

  177. Roisin says

    Just made these and they came out great. Don’t know if it’s a difference in English peanut butter, but they definitely spread – I ended up cutting it into squares like brownies. But the texture is perfect, chewy and soft, and they tasted lovely. Little sweet, mind – next time I will add some dark chocolate chips and they’ll be perfect!5 stars

  178. Elaine says

    I know you said commercial peanut butter, but I had raw peanuts in hand. I roasted them. Actually, I had to do it twice because the first batch of peanut was too creamy, so I roasted another batch and didn’t blend quite as smooth. I added just a little vanilla. Oh, I roasted the peanuts with a tiny bit of salt and peanut oil. They are the best peanut butter cookies ever! I’m trying to stay away from gluten and this is perfect!5 stars

  179. Kathy Jamerson says

    Have you tried making these Old Fashioned Peanut Butter cookies with Stevia or any other artificial sweeteners?

  180. Karen King says

    One cup of sugar is actually too much sugar. It makes them too sweet. I would recommend cutting the sugar back to 1/2 Cup.

  181. D says

    Thank you so much. I tried these after throwing away a batch of cookies using Martha Stewart’s recipe., they were crumbly and dry. These cookies are perfect and so much simpler to make.5 stars

    • Mary says

      That question is asked almost daily and if you scroll through previous comments you’ll see where it has been answered many times. Personally, I’ve never done that, but many people make them with Splenda or other alternative sweeteners. Happy baking!

  182. Mindie says

    Thank you so much for posting this recipe! I was looking for something that was gluten, dairy, and corn free for a potluck with people that have allergies. These are so easy and delicious too! We have been cutting back on sugar, so after trying them the original way, i tried a batch with half the sugar and they still turned out just as good, just less sweet. This recipe is a keeper. =D5 stars

  183. Aleah says

    So maybe this is because I used crunchy PB but these were way too oily, they didn’t spread at all and they’re just hard little cookie rocks :/ but idk I’ve made these before and this was the first time they turned out like this!3 stars

  184. Cameron says

    So im not a baker by a long shot but tried this out. When they came out the oveb i couldn’t puck then uo they were soft and wouldnt hold shape but tgey were cooked what did i do wrong ? Its a 3 ingrediant recipe and i messed it up somehow.

  185. joan hodges says

    I made these and my husband loved them and made them for someone birthday they wanted to know when they could have more its unbelievable that 3 ingredients could be so great easy to be so good together !5 stars

    • Mary says

      You can use an alternate nut butter. But honestly, if you aren’t a fan of peanut butter, this probably isn’t the best cookie for you to make.

    • chad darrow says

      thats just the dumbest thing ive ever heard, if you dont like peanut butter…why are you looking at peanut butter cookie recipes? made these, they were great, thanks for recipe5 stars

  186. Alma Louise Thompson says

    Sounds so good as peanut butter is my favorite. Am going to go bake them now.
    Thanks for posting.

    • Mary says

      I don’t recommend crunchy peanut butter, but you can use it. You’ll want to add at least an extra 1/4 of peanut butter to compensate for the reduced “liquid” amount. (more nuts = less liquid in one cup)5 stars

  187. Jim says

    I’ve made these several times and every time they turned out great, I have also made them with Hershey Kisses(best when put on before baking) and also M&M’s on top. When I added these after baking they fell off easily. I use a wooden spoon to mix the batter and my 7 year old granddaughter loved helping me by stirring, placing Kisses or M&M’s on and especially eating them. Warning: if you want 12 Kisses to put on them, give your granddaughter 16 to unwrap for you. Somehow several disappear in the process.4 stars

  188. Dean Casey says

    I am 59 years old and have eaten many of many cookies. And this recipe is the best peanut butter cookie I’ve ever eaten! Good job!5 stars

    • Traudi Heil says

      Yes! I use brown sugar Splenda, add a little vanilla and a little baking soda. I also use half smooth and half chunky peanut butter.5 stars

  189. Tinisha says

    Great Recipe! It helps to have a quick but delicious recipe during the school year. Delicuous, I pulled them out of the oven!5 stars

  190. Amber says

    I would like to make these for a birthday party this weekend. Will they be good if I bake them
    Three days out? Should I freeze them or will they be fine at room temp?

    • Mary says

      They should be fine either way. Although, if I have freezer space, that’s always my first choice for make-ahead baked goods.

  191. Nino n linda says

    Please send me awsome recipes love to bake n cook thank you love love love no bake desserts ☺love the 3 ingredients for peanut butter cookies ☺please send me recipes for easy fruit cookies or cakes n muffins☺

  192. Chelsea Rachel Cole says

    I love this recipe and I cant get enough omgs and you made this with 3 ingredients. It’s so easy and sometimes I’ll add crushed up peanuts or chocolate chips or both. Also I used skippy but thier natural creamy with the brown plastic lid. So grateful I found this easy recipe. Not to mention my boyfriend is obsessed with then and can eat all of them.5 stars

  193. Theresa says

    Very sweet, dry, and not much like a traditional peanut butter cookie. Will not be making again and wouldn’t recommend.

  194. Callie says

    It says you can bake an entire batch on a cookie sheet because they won’t spread…. I’m just going to say that they DO spread and now I have one giant cookie shaped like the cookie sheet. They are very tasty, but not the dense cookie described. They have a light slightly crumbly effect at the bite.

  195. Charlene says

    First time I’ve tried making a flourless cookie.
    I doubled this recipe. ( 2 cups smooth pb. / 1 cup sugar & 1 cup brown sugar / 2 eggs) I also added 1/4 tsp vanilla & Reese’s pb chips.
    First batch wasn’t done in 12 minutes, left them in too long & got dark & “crisp”.
    Second batch I timed for 15 & they came out looking better & softer. Both tasted good. As long as my family likes them, I’d make them again. I’m always trying out new recipes & the easier they better!4 stars

  196. Sadie says

    I added an extra egg, 1 tsp of vanilla to the original recipe, doubled the original recipe, used ice cream scoop to dump them out spaced apart enough to spread a little. They were chewy, peanut buttery, crisp on outside yet gooey on inside.. Baked about 12 to 14 mins.. Im about to make them again and im gonna add a little oatmeal.5 stars

  197. Jillian says

    Just made these and the are amazing!! I doubled the recipe and made a ton for my family. Even my picky, non sweet loving husband was amazed at how good these are. I pretty much followed the recipe exactly but did just shy of a cup of sugar5 stars

  198. Kim says

    Oh my that’s too much sugar!
    And I didn’t read until afterwards that you shouldn’t use natural peanut butter. They never hardened up. And they’re sickeningly sweet.
    I used natural peanut butter and xylitol and this was a fail. I might try again with some modification.2 stars

    • Mary says

      Unfortunately, if you used natural peanut butter and xylitol to make this, you didn’t make the recipe as directed and that is why it failed for you. Baking with xylitol is not something I’m familiar with, so I can’t advise you as to how to make that work.5 stars

    • Kim says

      My second batch was awesome! It looked like this:
      1/2 cup smooth commercial pb
      1/2 cup chunky commercial pb
      1/2 cup xylitol
      1 egg
      Sugar free, low carb/keto, and delicious4 stars

  199. Tina says

    Hi Everybody!! These cookies have been my “go to” Christmas cookies since 2006!! I have the recipe right where ibwant it!! The secret is, use the paddle on a stand mixer, blend slowly, stop, scrap the sides then blend some more until you get a thorough somewhat crumbly moxture. Using half brown sugar and half white sugar is where it’s at!! The dark brown sugar holds the mixture together perfectly. Before even going onto the cookie sheet, place the cookie dough into the fridge for 5 minutes to chill, then place them on your cookie sheet. Instead of using a fork, I also use the bottom of a flat glass to flatten them out slightly. Bake for 12 to 14 minutes, remember the cookies remain on the cookie sheet for 2 to 3 minutes which means essentially they are still baking on a hot cookie sheet!! You can mix any flavor chip in these or minature M&M’s (the christmas colred ones) about a half of a cup. When I make them for the holidays, once the cookies are baked and they are just placed on a cooling rack, lightly press a candy kiss in the very center!! Just to give insight on how versatile this recipe is!! This cookie is a holiday treat that my entire family looks forward to during the holidays!! I hope my tips helped!! 🙂5 stars

  200. Rachel says

    just finished up my first batch of these! They’re quite tasty, but they are a little dry for me. Is there any way to add a little bit of moisture? Would milk change the structure of the cookie too much?4 stars

  201. Shannon S. says

    These are absolutely delicious! I took one person’s suggestion and did half white surgar and half dark brown and I added just a bit of vanilla. I’m trying several of your recipes today (your Flourless Chocolate Brownie Cookies are in the oven right now), and I’m so happy with these. I’ll definitely be making them again! Thank you for sharing your recipe with us. 🙂5 stars

  202. Charlotte says

    I decided to try out these cookies after a baking itch. Although I was skeptical about it not having flour or butter, I thought it might be good after these ratings. Sadly I was wrong. The cookies that came out were bland and crumbly. They also had a high chance to burn even though I followed the instructions. The thing that did surprise me was that they were even able to turn into dough and bake into a cookie. I also thought that since it only had 3 ingredients, clean up was pretty easy. It’s sad so see that I won’t be able to recommend it, but something I did notice is that my puppies really liked them. Maybe they would be better as puppy treats since it’s relatively bland and has nothing that would be poisonous to them. As for humans though, I’d steer clear of it.2 stars

    • Mike says

      This is exactly how I thought of them. Kinda a waste of ingredients, but thanks for the recommendation my pups love them., My family, not so much..1 star

    • Catheryn says

      I use a honey peanut butter and add 2 eggs and add an extra half a cup of each peanut butter and sugar it changes the density and gives it a sweeter taste but if you put a thumb print in the middle instead of the fork marks when they are done put herssey kisses in it. As for the burning reduce your cook time and that should work. I experiment on recipes when I have issues and make them my own hopefully you will give this a try.2 stars

  203. Catheryn says

    I am a diabetic and I was wondering has anyone ever tried this with stevia sweetener instead of sugar and if so how did they come out?

  204. Mari B. says

    WE make these several times a year and enjoy the cookies. We grew out of needing cookies with, so much flour and butter, so the three ingredients (4 if I add vanilla) keep these cookies clean and pure peanut butter tasty without extra fluff.4 stars

  205. The A's Mom says

    You will never need another peanut butter cookie recipe!! This was hands-down the easiest cookie recipe EVER!! My teen daughter made them by herself from start to finish. She followed the recipe to the letter. It was her first ever attempt at making cookies. She kept asking me to let her make peanut butter cookies, but I am not huge peanut butter cookie fan, I kept stalling. Finally, I caved and found this recipe. They were perfect, they were tasty, and they will be made again often. I was super impressed. Thank you so much for sharing!!!5 stars

  206. Justin W says

    For everyone giving bad reviews you need to understand, these are not meant to be world class cookies. These are a great quick and easy treat when you’re craving some peanut butter cookies. They are also a great alternative when you find you are short ingredients for traditional peanut butter cookies. I would definitely recommend them.5 stars

  207. Jean Bissonnette says

    These are gluten free as well…making them this week and doing as you suggested…a wee bit less of peanut butter and thus it ought to be a crunchy cookie….5 stars

  208. K. Meyerkorth says

    I had been looking for a recipe to use with ingredients I had on hand and this fit the bill nicely. They turned out lovely. My husband loves all things peanut butter and just couldn’t get enough of these.5 stars

    • Mary says

      This is why I specify in the recipe not to use anything other than standard peanut butter. Natural and light peanut butter will not work. With recipes this simple, with just a few ingredients, there isn’t a lot of room for substitutions.5 stars

    • Heather says

      I used Jiff Natural peanut butter and they were delicious. I added an extra pinch of sugar since there is less sugar in natural peanut butter, but otherwise followed the directions. They were gobbled up in no time with lots of compliments.5 stars

  209. ess bee says

    i made these with half brown half white sugar and added a couple tablespoons flour to get the consistency i wanted (they seemed too loose to roll and i’m at a high altitude). i undercooked them at about 12 minutes. made them into thumbprint cookies that i splattered with semi sweet tempered chocolate and a dollop of raspberry preserves. brought 3 kinds of cookies to work today, but these have been the most popular.4 stars

  210. Vybrone says

    I did not creamy peanut, so my wife told me to use the crunchy peanut butter we had in the cabinet. They are in the oven as I am commenting. Be back. Just took them out of the oven. Now I am waiting 5mins for them to cool. Be back. They are cool down and me and wifey are really enjoying them. She said they are a little dark though. Thanks for a great recipe…5 stars

  211. Joanie says

    I always double this recipe cuz then I don’t have to measure out the peanut butter, I just use a whole 16oz jar and it saves me the hastle of trying to get it out of the measuring cup lol and a single batch is gone too fast anyways! Been making these for years!! My whole family loves them!!5 stars

  212. Meli Gee says

    Great recipe!!! I used 6 of our duck and chickens eggs, 4 jars of teddie smooth peanut butter, added a few teaspoons of vanilla, a few pinches of flour to thicken, brown sugar and few pinches of salt. Yummy and easy to make. Thank you! (I made more than 6 dozen cookies)5 stars

  213. Kathy Roland says

    I was a little worried about this cookie knowing three ingredients in it but let me tell you…
    OMG I will use this recipe forever. Thank you so much for a AWESOME cookie5 stars

  214. Catheryn says

    I am a diabetic and have substituted stevia for sugar and I still love them I also have add half a cup of each peanut butter and sugar with two eggs for the density it works well.4 stars

  215. Anna May says

    I tried this receipe, since it seemed easy. 1. It’s too sweet. 2. It said that it doesn’t spread, WRONG! It spreaded, I even made small balls. Won’t be using this recipe. Sorry1 star

    • Paula says

      You may have let the batter grt warm. I found putting it in the fridge for about ten minutes fixed the spread issue.5 stars

  216. Sabrina says

    Just tried these, I did 3/4 regular sugar and 1/4 dark brown sugar with a 1/2 teaspoon of vanilla. I put the dough in the fridge for about 10 min then dropped them in the pan. I got no spread and they held the shape perfectly. They are really good for just 3 or 4 ingredients. I will definitely be making these often. Thanks for the recipe🙂

  217. Jessica Gentry says

    I love these cookies…easy..cheap..fast and fun….I’ve added shaved almonds to a few….good..but why mess up a good thing5 stars

  218. Ramona says

    Made these cookies this afternoon and they turned out great. Did place batter in refrigerator to chill for about 15 minutes before baking. So easy to remember the 3 ingredients and will be using this recipe again and again. Thanks….5 stars

  219. Nancy Vicknair says

    These are just delightful. I guess we would not be on a bakeoff show though in that we did use crunchy pnut butter, Wonderful flavor but quite crumbly. What did we do wrong?? Did I not cook long enough or what??? Will eat these happily and try again. THANKS5 stars

  220. Gloria says

    I’ve loved peanut butter cookies since my high school days when I took an economic class and we made them. Thanks for the recipe.