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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.
Kwam niet zo goed over mijn eerdere bericht, maar 350 graden is wel erg hoog. Ging te snel waardoor ze snel te donker/zwart werden. 150 graden lijkt me hoog genoeg….
Sorry for the confusion! That would be 175°C.
These were so good I couldn’t stop eating them…only had a small amount of sugar so I used 1/2 cup brown sugar and 1/4 cup white sugar. They were chewy but that’s how I like my cookies. Will make again but find someone to share them with…
I’m glad they were a hit, Nikki!
Can i refrigerate the dough for a couple of days?
I don’t know why not, Patsy. I haven’t tried that myself, but it should work fine.
I have a wheat allergy, so I do not get to have cookies usually because of the flour. I’ve made some things with gluten free flour, but nothing has really been special enough to make again. These cookies are not only so easy…….but, absolutely delicious!! Whenever I get a sweet tooth…..this is what I go for! Thank you so much for a great treat!
You’re welcome. I’m glad you’re loving the cookies!
Great cookies 🍪
I’m so glad you like them!
So good! I used crunchy pb because it’s all I had but they turned out so soft with a little crunch. They’re perfect
I’m glad you like the cookies, Shay!
Really easy to make and fast. Not having to use all of the ingredients with traditional peanut butter cookies but keeping the taste and consistency of one makes this recipe a keeper for my daughter when she goes to college!
I’m thrilled you liked the cookies, Amanda. This is a perfect college recipe!
So quick easy and delicious! Always have the ingredients so it is really perfect for a spur of the moment sweet tooth 😋 👍
I’m glad you like the cookies!
Where has this recipe been all my life?! Bless you! These came out perfectly. I did use the reduced amount for the peanut butter and no problems!
YAY!!!!! I’m so so happy that you love them!
They do spread a bit. I can fit 12 at a time on a regular baking sheet. I also add 1 tsp of vanilla
I’m glad you’re enjoying the cookies, Moe.
I rolled mine into balls and then put them in the freezer for about 10 minutes and then did the criss cross on them and baked for 11 minutes.
I’m glad they were a hit.
GREAT recipe! I did a few alterations most of them were suggested but these cookies came out FANTASTIC! I did use 16 rounded tablespoons of Skippy peanut butter, 2 eggs, a pinch of sea salt, a teaspoon of vanilla extract, 1 cup of granulated white sugar plus I have a side bowl of sugar that I roll the dough into before placing them onto my cookie sheets. I was able to make the criss crosses in the dough because once I made dough I placed it covered for 5 minutes in the freezer and then another 5 minutes in the refrigerator before I started rolling them into balls then once I rolled those balls for the first batch, placed them into oven, I rolled another 12 and placed them in the fridge while they were baking etc …but I was able to make three dozen cookies! I also did increase my time to 13 minutes per batch at 350 degrees. Thank you! 😊
I’m glad you’re enjoying the cookies!
I was really skeptical about this recipe because there was no flour. I decided to give them a try to see now they turned out.
I hate peanut butter, so my husband & sister were my taste testers. They both loved them! A real bonus for them is that they’re lower in carbs. They’re diabetics, so they appreciated it.
A bonus for me was that they were so easy to make. Just 3 ingredients! Sometimes the old ways are best.
I followed the directions exactly & they turned out perfectly! This is the only recipe for peanut butter cookies I’ll be making from now on.
I’m so glad that the cookies were a hit!
too sugary and too crumbly. 12 minutes in my new oven was not enough time.
This is a fairly crumbly cookie (as pictured and as described) but it should’ve cooked in the time listed.
agreed. even 2 hours later they were not set.
2 hours later? You baked them for how long? Did you change or alter an ingredient? This is a pretty straightforward recipe.
I’m so happy someone told the truth about this recipe. it is too sweet. The 1 cup of sugar is sweetness overload. I found that if you make the recipe with just a half cup of sugar it’s sweet enough. Thank you Marie for telling the truth!!!
I’m not sure that qualifies as “truth,” but it’s certainly a fact that you personally enjoyed the cookies with less sugar. I like them exactly as written and one of these cookies satisfies my sweet tooth nicely. Also, I didn’t invent this recipe. It’s been on millions of peanut butter jars over the years. 1 cup sugar + 1 cup PB + 1 egg, feel free to adjust as desired.
love them so easy to make!
thank you!!❤️
I’m glad you like the cookies!
I used regular chocolate chips. TOO BIG to use with fork; recommend mini chips only.
I’m glad you liked the cookies! Yes, they aren’t as pretty pressed down with the larger chips. That’s a good tip.
I used the healthy peanut butter (only peanuts) even tho the recipe said not to. I didn’t just a full cup. I used caster sugar. And one egg.
They spread and I cut while they were warm so that when they cooks I could seperate them and put them in container. They are delicious but sweet. I would probably tweak nx time to use less sugar.
I’m glad you liked the cookies. The natural peanut butter is likely the reason why they spread so much.
lover her🥰
I like this cookie but we do 1/2 c sugar as its to sweet for us it’s a bit more crumbly better my husband’s for blood sugar..thanks
I’m so glad you like the cookies!
we did this for a school project. YUM!
here is five stars!
Thanks, Tobis. I’m glad you like the cookies!