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}
Tess says
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.
Mary Younkin says
I’m so glad you loved the cookies, Tess. Happy baking!
Michelle says
Can you replace the white sugar with brown sugar
Mary Younkin says
That works well, Michelle.
Ana says
Do I have to add vanilla?
Mary Younkin says
Hi, Ana! You don’t need to use any vanilla if you’re following the recipe. I hope you love the peanut butter cookies.
BETTY TREIBER says
i was wondering if they spread much with no flour. would it hurt to throw a little oatmeal in them. i love oatmeal
Mary Younkin says
These cookies do not spread much at all, Betty. I’ve never tried adding oatmeal.
Denise says
Can you replace the sugar with Splenda
Mary Younkin says
Hi, Denise! You should be able to substitute Splenda for sugar without an issue. Enjoy the cookies!
Stephanie says
Or, 3 ingredients:1/2 c almond butter, 3 TBS maple syrup and 1/2 cup Oat flour. No egg no sugar
Mary Younkin says
Glad you were able to come up with your own alternative recipe, Stephanie.
Alyssa says
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!
Mary Younkin says
Were you using parchment paper or wax paper? I’ve never had anything stick to parchment. Did you change any of the ingredients?
Heather Morris says
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.
Mary Younkin says
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.
Melinda Lin says
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!
Mary Younkin says
I’m glad to hear that the peanut butter cookies came together easily for you, Melinda! Enjoy, and happy baking.
Tammy says
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.
Mary Younkin says
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!
Claire says
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.
Mary Younkin says
Happy to hear that you’re having such an easy time with the cookies, Claire. Enjoy, and happy baking!
Louise says
My cookies fell apart why I tried to take them off baking sheet!🥴
Mary Younkin says
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.
Bethany Steinkuehler says
Can you use margarine in this recipe?
Mary Younkin says
I haven’t done that myself, but I’m guessing it will work fine, Bethany.
Cheryl Hulett says
Love this cookie recipe. I only bake them for 8 minutes to make them softer. Thank you!!!
Mary Younkin says
You’re welcome, Cheryl! Happy baking.
Libby says
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.
Mary Younkin says
I’m so glad you enjoyed the cookies, Libby! (My aunt’s nickname was Libby and seeing your name here tonight made me smile.)
Cindy says
Love this recipe. So simple, quick and always a crowd pleaser.
Mary Younkin says
These cookies do tend to do very well with crowds, don’t they, Cindy? Glad to hear that they were a hit. Happy baking!
Sue says
I made these today and they spread out quite a bit. What did I do wrong?
Mary Younkin says
Hi, Sue. Did you happen to substitute/omit any ingredients, or change the cooking time/temperature?
Judy says
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?
Mary Younkin says
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.
Noel says
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!
Mary Younkin says
I’m glad you’ve been enjoying the cookies, Noel! You can freeze these cookies (or the batter) in advance.
Emily J Flickinger says
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.
Mary Younkin says
Thrilled to hear that the cookies are a hit!
Rebecca says
Swap out the sugar for monk fruit or other LC sweetener & voilà, it’s low carb!
Joke Tolenaars says
350 graden is eel erg hoog. Moet dit geen 150 zijn???
Mary Younkin says
This recipe is written for 350°F, that would be 175°C. I hope that helps!