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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.
I love using this to teach my grandkids cuz it is so much easyer
I’m glad you’re enjoying the cookies, Deby!
These are not any easier than “regular” peanut butter cookies. I used fresh eggs from my chickens and jiffy peanut butter as suggested. I tripled the recipe and added 2 extra eggs. They were greasy and baked very weird. I tossed the rest after the first 2 trays came out of the oven. What a waste of time, rolling 48 ballls… and ingredients.
It doesn’t sound like you followed the recipe by adding extra eggs, Jessica. That might have been your problem.
You added too many eggs 😂. I followed the instructions to the T and they came out delicious!!!!
I just wanted to let you know when you double and or triple recipes you have to be careful. when you do that you have to measure by weight and not quantity or it will turn out not how intended.
You are correct, Jamie. Especially baking recipes like this one.
You were right in adding two more eggs if you tripled the recipe.
Very Good and Easy Recipe ! Thank You For Sharing
You are so very welcome, Sandy.
Quick, easy and tasty. Satisfied a craving on a lazy weekend. My cookies spread out a bit while baking but did not have any negative impact.
I’m so glad you liked the cookies, Kate! They’re the perfect easy solution for cravings like that. Happy baking!
Is there anything special that I need to do in higher altitudes? My last batch of cookies were flat and chewy 🙁
I have not tried making these at a high altitude, Babs.
These are awesome. I did add the vanilla. Made these as a late night snack/treat for me and my wife. Awesome recipe.
The perfect late-night treat! Thank you for sharing, Joseph.
Hello.. I see in the picture, it looks like chocolate chips in the dough. If you add choc chips, how much? Does the time increase or remain the same? Do you/can you need to refrigerate the cookie balls to meld flavor? I look forward to making these. Husband loves pb cookies. Thank you
I do sometimes add chocolate chips to this recipe. It is a relatively small batch of cookies so 1/4-1/2 cup of chocolate chips is plenty. There is no need to refrigerate your dough.
So easy you can’t even mess these up if you’re retarded.
I would know.
Delicious, will make again if they ever let me use the oven.
Those wouldn’t be my words, but it is very easy to make.
These were sooooooooo good. I added some extra sugar and some coco powder to make them chocolate peanut butter cookies. DEFINITELY RECOMMEND 👍🏻😃
These were sooooooooo good. I added some extra sugar and some coco powder to make them chocolate peanut butter cookies. DEFINITELY RECOMMEND 👍🏻😃
I chopped up 1/2 cup of peanuts into the batter and then drizzled them with chocolate! These were great!!!!
Oh that sounds quite delicious, Amy.
Can I add a Hersey kiss to these when they come out of the over or no?
You sure could James, but be warned these are a bit flatter of a cookie that the traditional peanut blossom you are thinking of so the result won’t quite be the same.
Thank u everything looks yummy!
On ce again I love food thanks xxoo
Thank you, Emidio.
Too much sugar and since peanuts (do you research) contain disease-ridden mold, use different types of less processed butter. Suggestions: almond butter or sun butter.
We (and many other people) love these as is. Feel free to make a recipe that suits you better.
I made this recipe for a fund raiser-bake sale and they were a hit! 4 dozen sold out immediately! They are delicious and the best part?? Soooo easy to make and only 3 ingredient! They will be my new go-to!
That is awesome, Tricia! They really are so easy.
The cookies are great. I did three-quarter cups instead of one whole one and the cookies had a stronger peanut butter taste that everyone preferred.
Sounds great, Rosalina.
Would it affect the cookies if I used less sugar in them? They are delicious, but a little sweeter than I prefer.
I have not tried it so I can’t guarantee the results, Reva.
I make these for my family and they absolutely love them my kids love them and they are so easy to make.
So easy for sure, Desirea. I am glad your kids enjoy them.
I made this but instead of sugar I used Splenda. As a diabetic I have to watch my sugars and carbs. These cookies were so yummy. Thank you so much!
Thank you for sharing what worked for you, Lee.
Thank you Lee! I was just getting ready to ask that same question when I came across your comment.
I add vanilla extract also! 😀
Perfect!
Wow I looked this mess in the bowl and said no way this will turn into a cookie…. I was wrong LOL 😂 absolute shock when I opened the oven door after 12 MINUTES. Not as good as my flour cookies but good enough for a quick treat!
Your comment made me laugh. Many times have I made something and thought I wonder what this will be when it comes out of the oven. Only to be pleasantly surprised and love it! Thank you for sharing.
These were GREAT!
I have so far made them Twice, once as a 2X recipe, two eggs, two cups sugar, two cups peanut butter and one time as the original 1X recipe.
I pressed them down with a fork, prior to baking one time, and one time after they were finished baking, and MAN that made a difference.
Assuming the recipe scales close to identically, from 1X to 2X, pressing the cookie dough balls AFTER baking, made them so much more.
I have no idea why, but they were just better, more flavor, more melt in your mouth amazingness.
Great Recipe.
Great tips. Thank you, Dave.
Could you use brown sugar instead of white sugar?
I have not tried that, Michelle.
I made the peanut butter cookies, exactly as recipe calls for, but did not roll them into balls(the dough seemed sticky and I have a thing about putting my hands in it😳). Then just flattened them with a fork. They came out of the oven after 15 minutes all smooshed together. They taste so good, but just not very pretty. What did I go wrong?
Hi, Dorothy! If you don’t roll the cookies into balls first, they may spread out across more of the tray. The altitude where you’re baking might also have made a difference. I’m glad you still loved the cookies!