When I was in elementary school, I got into a bit of a disagreement with my teacher. If you knew me in elementary school, this would not come as a surprise. See, my teacher didn’t believe something I said and thought I was downright wrong. This did not sit well with Miss Smarty-Pants, A-Honor Roll, Aimee. I was clearly upset.
What was the subject of this drama? Peanut butter cookies.
My teacher had asked each child in my class to bring in a cookie recipe from home for a class cookbook. Well, Miss Smarty-Pants, A-Honor Roll Aimee didn’t need to go home and ask for a recipe. She had her recipe memorized. 1 cup peanut butter. 1 cup sugar. 1 egg. Done.
Of course my teacher questioned this, suggesting that maybe I had forgotten an ingredient or two. I was the smartest little girl in the class. I didn’t forget things. She asked me to go home and double-check the recipe with my mom. That was just insulting. I already knew I was right.
So I went home and checked the recipe with my mom. I was right.
Side Note: I already see some of these character traits in my 2.5-year-old daughter. This little girl is going to give me a run for my money.
We’ve been eating these three-ingredient peanut butter cookies since I was a little girl, and they are absolutely the best. My mom just eats the dough, because she has no fear of consuming raw eggs. If you eat the dough and get sick, please don’t sue me. Even though my mom would like to tell you she is always right (this is clearly a genetic trait among the women in my family), I am in no way endorsing consuming cookie dough with raw eggs… no matter how yummy it may be.
I prefer to eat these cookies fresh out of the oven. It is so, so important that you don’t over bake. Seriously. They taste better almost under-baked. Leave them in the oven just long enough for the bottoms to begin to brown. That’s it. Trust me on this… I know I’m right š
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3-Ingredient Peanut Butter Cookies
- Prep Time: 3 minutes
- Cook Time: 6-8 minutes
- Total Time: 26 minute
- Yield: 15 cookies 1x
Print Recipe
Pin RecipeDescription
These are the fastest and easiest peanut butter cookies out there. They bake up in just a few minutes – make sure not to over bake these cookies. They taste best when they are still soft and barely beginning to brown on the bottoms.
Ingredients
- 1 cup peanut butter
- 1 cup sugar
- 1 large egg
Instructions
- Preheat over to 350 degrees.
- Combine peanut butter, sugar, and egg in a mixing bowl. Stir until smooth and combined.
- Roll heaping tablespoons of dough into balls. Arrange on a baking sheet.
- Bake in preheated oven for 6-8 minutes, or until the bottoms of the cookies are just beginning to brown.
These look delicious! Pinning and sharing!!!!
Thanks so much for sharing!
I love easy recipes like this, these looks great! Thanks for sharing!
Hi Aimee. I just made this recipe and I have some questions. I’m in no way a baking genius. I can cook well but baking secrets allude me. So maybe there’s a common trick to these that I just don’t “know.” The batter was yummy, to be sure, but the balls of dough didn’t flatten (at all), and they’re not firming up so well as they cool. I “forked” the last batch before they went in to see if that would help, but they’re still cooling (just took em out of the oven), so I don’t know yet. Is this how they should look or do you think something’s off? Thanks for any info you have.
Hi Lori, Thanks for your question. You definitely need to “fork” the dough balls to flatten them a bit. The cookies are meant to be a bit gooey, but if you want something firmer, I would suggest baking for an extra minute or two. Good luck!
Do you know the nutrition values?
Not good, Colleen. Not good at all š
My Mom’s been making this same recipe since I was little & I’m with you, one of my favorite cookies! I’ll have to agree with your Mom too, the dough is the bomb! I eat it too!
I’m so adding mini chocolate chips to these…. Omnomnomnom
I made these cookies this last Sunday. They were awesome! Didn’t know it was so simple to make. My family ate some and brought some to work. They were gone in no time flat!
So glad you liked them! Thanks for commenting!
They look delicious, but for non US readers, how much is a cup? I have cups of all different sizes, and I expect you need to get the sugar and peanut butter in the right proportions to the egg.
1 cup of peanut butter is 250g or 8.8oz. 1 cup of sugar would be 200 g.
Once baked can’t leave them alone in a room because when you return they are all gone and everyone denies they ate anything!! These are fantastic!
Hi Mary Ann – so glad you like them. They are definitely a family favorite around here!
These cookies sounded delicious but I just felt that 1 cup of sugar seemed like too much. I made these using just a half cup of sugar and they came out great. By making them with half the amount of sugar you get more of a peanut butter taste.
COD ~ CookieOverDose… literally to die for! I’m sure I am in heaven now! First ingredient into bowl, add remaining (ALL TWO ) 15 MINUTES LATER ~ I have put the last and 12th cookie into my tummy! Yummy! Thx so much!
I have made these a number of times and they always come out great! Thank you for sharing this recipe – I have had limited success until this recipe with post gluten free cookie making. I have added chocolate,& butterscotch chips and copped peanuts and all versions have turned out well. Thanks again!
They came out prefect! Never knew I had all the simple ingredients to make such a yummy cookie!
I made these cookies twice now! I used to make cookies with my mom we’ve i was younger, and it’s a memory that I’ll always cherish… I couldn’t find her recipe one day, so i came upon yours.. They actually taste just like hers. They are awesome! Than you for sharing! I am going to be making more later today!
Best recipe when you are short on time but need a fresh baked cookie in minutes.