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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 this recipe and make it exactly as stated with the addition of a splash of vanilla extract. I also put some plate salt on the top. Fabulous. So easy.
I’m so glad you loved the cookies, Tess. Happy baking!
Can you replace the white sugar with brown sugar
That works well, Michelle.
Do I have to add vanilla?
Hi, Ana! You don’t need to use any vanilla if you’re following the recipe. I hope you love the peanut butter cookies.
i was wondering if they spread much with no flour. would it hurt to throw a little oatmeal in them. i love oatmeal
These cookies do not spread much at all, Betty. I’ve never tried adding oatmeal.
Can you replace the sugar with Splenda
Hi, Denise! You should be able to substitute Splenda for sugar without an issue. Enjoy the cookies!
Or, 3 ingredients:1/2 c almond butter, 3 TBS maple syrup and 1/2 cup Oat flour. No egg no sugar
Glad you were able to come up with your own alternative recipe, Stephanie.
Mine got stuck ti the baking paper and weren’t cooked enough in the middle cquseing this stickiness. Is this something I did wrong? Thry were still delicious though!
Were you using parchment paper or wax paper? I’ve never had anything stick to parchment. Did you change any of the ingredients?
They DID spread — ALOT. I just used regular peanut butter and followed recipe exactly. I willl go back to my flour recipe. This was just a mess.
I’m sorry to hear that, Heather. Did you happen to flatten the dough on the tray? It really should just require light pressure, enough for the tines to leave an indentation; the cookies spread in the oven, too. Regardless, I hope the next batch of cookies you bake turns out more successfully.
I was had a sweet tooth but have nothing in the house. Came across this recipe and Yum! Licking the spoon was my favorite part! Printed it out and put it in my dessert recipe folder! I used crunchy peanut butter, dark brown sugar & the one egg. Soft and chewy. Quick & easy! Getting to roll the peanut butter in my hands were fun! Thnks for sharing!
I’m glad to hear that the peanut butter cookies came together easily for you, Melinda! Enjoy, and happy baking.
Mine did not turn out like the picture… much more spread. That said, you can’t really go wrong with these ingredients and they were tasty and easy.
Hi, Tammy! I’m glad to hear that the cookies turned out to your liking. Did you by chance happen to use natural/organic peanut butter in the recipe? I’ve found that tends to make the cookies spread out much more than they normally would. Happy baking!
I love these. I’ve made them with Kraft peanut butter and they don’t spread at all. I made them with Adams peanut butter and they spread a bit but not too much. They’re so quick and easy to make.
Happy to hear that you’re having such an easy time with the cookies, Claire. Enjoy, and happy baking!
My cookies fell apart why I tried to take them off baking sheet!🥴
Sorry to hear that, Louise! Did you by any chance happen to substitute/omit any ingredients? In any case, I hope your next baking recipe turns out much more nicely.
Can you use margarine in this recipe?
I haven’t done that myself, but I’m guessing it will work fine, Bethany.
Love this cookie recipe. I only bake them for 8 minutes to make them softer. Thank you!!!
You’re welcome, Cheryl! Happy baking.
I had no butter and so looked up no butter pb cookie recipe. Made them with half chunky and half creamy PB as I wanted to use up what was left in the chunky jar. Used a large egg. Used full cup w/out taking 2 T out. Also used the parchment paper. I think that always makes a difference. I noticed the cookie dough got a little stiffer the more I mixed it. I put egg in last and it was sorta sloppy until I blended awhile. I added chocolate chips. I rolled into balls with my hands. It was firm enough. The cookies didn’t spread. The finished cookies were crisp but had a teensy bit of old pb taste because chunky PB was a little old. 🙂
It made exactly 18 cookies on one sheet. Baked 12 minutes. Thanks for the recipe. Oh, I loved your story about making them with your friend when you were young. Reminded me of my sister and i.
I’m so glad you enjoyed the cookies, Libby! (My aunt’s nickname was Libby and seeing your name here tonight made me smile.)
Love this recipe. So simple, quick and always a crowd pleaser.
These cookies do tend to do very well with crowds, don’t they, Cindy? Glad to hear that they were a hit. Happy baking!
I made these today and they spread out quite a bit. What did I do wrong?
Hi, Sue. Did you happen to substitute/omit any ingredients, or change the cooking time/temperature?
It appears from your photos that you might have put chocolate chips in some; however it doesn’t appear in your description as a possible add in. Also, how do you shape the oval cookies?
Hi, Judy. I would sprinkle just a few chocolate chips into the batter. I don’t think I have any oval shaped cookies here; for the regular circular cookies, I just scoop the batter into balls and press them flat with a fork.
Hi! I made these years ago and i loved the recipe! Im making them again for christmas and I just wanted to know if I can keep them on the freezer to bake whenever i want. Thank you!
I’m glad you’ve been enjoying the cookies, Noel! You can freeze these cookies (or the batter) in advance.
Hi Mary, I made the peanut butter cookies today. Of course, no butter but the three ingredients, sugar, peanut butter and one egg. They look beautiful and taste even better. Thank you for this great recipe.
Thrilled to hear that the cookies are a hit!
Swap out the sugar for monk fruit or other LC sweetener & voilà, it’s low carb!
350 graden is eel erg hoog. Moet dit geen 150 zijn???
This recipe is written for 350°F, that would be 175°C. I hope that helps!