These chewy, dense, Peanut Butter Cookies are an unforgettable memory from my childhood.
3 Ingredient Peanut Butter Cookies are a classic cookie; just an egg, a cup of peanut butter, and a cup of sugar.
If you’re hanging out with me on Instagram, the odds are good that you’ve seen me make these at least a time or two.
Peanut Butter Cookies
After you’ve made them once, this easy peanut butter cookie recipe will be forever in your memory too.
If you scan the comments on this post, you’ll see a whole lot of people calling these the Best Peanut Butter Cookies Ever.
When I was in high school, I remember stirring a batch of these cookies together with a girlfriend in the middle of the night. I was a bit skeptical that it would work, but I loved them from the first bite.
There is nothing like being able to satisfy a sweet tooth craving at a moment’s notice! We sat and nibbled on the warm cookies and talked half the night.
In less time than it takes to preheat the oven, you can have these ready and waiting to bake on a tray. There are plenty of variations for these cookies and I’ve played with the recipe a bit in the past.
In the end, I keep going back to the original. I love it for its simplicity.
The best thing about this recipe is that the kids can make these cookies without any help at all. 1 cup of peanut butter, 1 cup of sugar, and 1 egg: there really isn’t anything easier that tastes this good.
3 Ingredient Peanut Butter Cookies
While the main ingredients for the three ingredient peanut butter cookies are simply peanut butter, sugar, and an egg, feel free to change it up.
Add a teaspoon of vanilla, an additional egg (for a gooier cookie – see note in recipe), a pinch of sea salt or a handful of chocolate chips.
The cookies are delicious both written or with the extra ingredients.
Please note: I do not recommend using a natural peanut butter for this recipe. I’ve found that a commercial peanut butter, i.e. Jiff or Skippy will work best for these cookies.
Easy Cookies
For more easy dessert recipes, check out these easy cookie recipes! {5 Ingredient} Coconut Lovers Oatmeal Cookies and these {5 Ingredient} Almond Shortbread Thumbprint Cookies.
I’m always looking for more simple dessert recipes to try. These Easy Double Chocolate Nutella Cookies and these Easy Shortbread Cookies (made with a cookie press) are both on my to-bake list now.
For the easiest and most memorable cake you’ll ever make, try the {6 Ingredient} Cranberry Christmas Cake. You’re going to love it from the first bite. I’m willing to bet on that.
Do you have a favorite super easy cookie recipe? If so, I’d love to hear about it!
Three Ingredient Peanut Butter Cookie Recipe
- Preheat the oven to 350 degrees. In a large mixing bowl, stir together 1 cup creamy peanut butter, 1 cup sugar, and 1 egg until smooth.
- Scoop the dough onto a parchment or Silpat lined baking sheet. (Roll into 1″ balls with your hands, if you do not have a scoop.)
- Press down with the back of a fork and then press again from the opposite direction, to form the criss-cross pattern on top.
- Bake for 12 minutes and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling. Store in an airtight container.
Check out all of the Gluten Free Dessert Recipes on this website!
Cookie Baking Tips
I like to remove about 2 tablespoons of peanut butter from the “cup” listed in this recipe. This results in a slightly less dense cookie that everyone loves even more than the original.
Alternatively, some readers have mentioned that they like to add an extra egg to this recipe. If you choose to add an extra egg, simply scoop the finished cookie dough onto the baking tray.
The dough will not be firm enough to roll into balls or press with a criss-cross pattern. The cookies will be puffier straight out of the oven and then will settle a bit as they cool.
Old Fashioned 3 Ingredient Peanut Butter Cookies
Ingredients
- 1 cup sugar
- 1 cup peanut butter
- 1 egg
Instructions
- Preheat the oven to 350 degrees. Stir the ingredients together until smooth. Scoop onto a parchment or Silpat lined baking sheet. (Roll into 1″ balls with your hands, if you do not have a scoop.) Press down with the back of a fork and then press again from the opposite direction, to form the criss-cross pattern on top.
- These cookies will not spread at all. You can bake the full recipe on a single tray if you would like. Bake for 12 minutes and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling. Store in an airtight container. Enjoy!
Notes
Nutrition
{originally published 08/14/2013 – photos and recipe notes updated 07/20/21}
Deby says
I love using this to teach my grandkids cuz it is so much easyer
Mary Younkin says
I’m glad you’re enjoying the cookies, Deby!
Jessica L Spence says
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.
Mary Younkin says
It doesn’t sound like you followed the recipe by adding extra eggs, Jessica. That might have been your problem.
Kristina Burgess says
You added too many eggs 😂. I followed the instructions to the T and they came out delicious!!!!
jamie smith says
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.
Mary Younkin says
You are correct, Jamie. Especially baking recipes like this one.
Emily J Flickinger says
You were right in adding two more eggs if you tripled the recipe.
Sandy says
Very Good and Easy Recipe ! Thank You For Sharing
Mary Younkin says
You are so very welcome, Sandy.
Kate says
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.
Mary Younkin says
I’m so glad you liked the cookies, Kate! They’re the perfect easy solution for cravings like that. Happy baking!
Babs says
Is there anything special that I need to do in higher altitudes? My last batch of cookies were flat and chewy 🙁
Mary Younkin says
I have not tried making these at a high altitude, Babs.
Joseph Meyer says
These are awesome. I did add the vanilla. Made these as a late night snack/treat for me and my wife. Awesome recipe.
Mary Younkin says
The perfect late-night treat! Thank you for sharing, Joseph.
Michele Butson says
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
Mary Younkin says
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.
Corki says
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.
Mary Younkin says
Those wouldn’t be my words, but it is very easy to make.
Katie says
These were sooooooooo good. I added some extra sugar and some coco powder to make them chocolate peanut butter cookies. DEFINITELY RECOMMEND 👍🏻😃
Katie Urfer says
These were sooooooooo good. I added some extra sugar and some coco powder to make them chocolate peanut butter cookies. DEFINITELY RECOMMEND 👍🏻😃
Amy Lau says
I chopped up 1/2 cup of peanuts into the batter and then drizzled them with chocolate! These were great!!!!
Mary Younkin says
Oh that sounds quite delicious, Amy.
James Poole says
Can I add a Hersey kiss to these when they come out of the over or no?
Mary Younkin says
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.
Emidio R Salci says
Thank u everything looks yummy!
On ce again I love food thanks xxoo
Mary Younkin says
Thank you, Emidio.
Elice says
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.
Mary Younkin says
We (and many other people) love these as is. Feel free to make a recipe that suits you better.
Tricia says
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!
Mary Younkin says
That is awesome, Tricia! They really are so easy.
Rosalina says
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.
Mary Younkin says
Sounds great, Rosalina.
Reva Clay says
Would it affect the cookies if I used less sugar in them? They are delicious, but a little sweeter than I prefer.
Mary Younkin says
I have not tried it so I can’t guarantee the results, Reva.
desirea ahner says
I make these for my family and they absolutely love them my kids love them and they are so easy to make.
Mary Younkin says
So easy for sure, Desirea. I am glad your kids enjoy them.
Lee says
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!
Mary Younkin says
Thank you for sharing what worked for you, Lee.
Byronna says
Thank you Lee! I was just getting ready to ask that same question when I came across your comment.
Jessica Taylor says
I add vanilla extract also! 😀
Mary Younkin says
Perfect!
Wilma's daughter says
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!
Mary Younkin says
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.
Dave David Daverson says
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.
Mary Younkin says
Great tips. Thank you, Dave.
Michelle says
Could you use brown sugar instead of white sugar?
Mary Younkin says
I have not tried that, Michelle.
Dorothy Ulriksen says
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?
Mary Younkin says
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!