These rich, chewy peanut butter cookies made with just three pantry staples are as easy as they are iconic. Known to be a favorite in the Carter family kitchen, this timeless cookie recipe is packed with nostalgic flavor, crunchy edges, and soft centers—no flour required. Whether you’re baking for a weekend treat, a holiday platter, or a quick dessert fix, these cookies never disappoint.

Why You’ll Love These Peanut Butter Cookies

Sometimes the simplest recipes are the best—and this one proves it. Just a bowl, a fork, and a few ingredients are all you need.

3 Ingredients, No Fuss: Just peanut butter, sugar, and an egg (plus vanilla for depth).
Naturally Gluten-Free: No flour makes these perfect for gluten-free baking.
Crispy Edges + Chewy Centers: The ideal cookie texture balance.
Time-Tested & Family-Approved: A recipe handed down through generations, straight from the Carter household.
Customizable: Toss in chocolate chips, sprinkle with sea salt, or dip in melted chocolate for a modern twist.

Ingredient Highlights

Peanut Butter

Use a classic creamy peanut butter for best results. Natural peanut butter (the kind that separates) can work, but may require extra mixing and may yield a softer, oilier texture. For that traditional richness and structure, brands like Jif or Skippy are ideal.

Sugar

White granulated sugar gives the cookies that crisp bite and chewy body. For a deeper flavor, you can sub in half brown sugar, but the original recipe keeps it classic with just white sugar.

Egg

This single egg holds the cookie dough together and adds structure without flour. No substitutions needed—this is a key ingredient in helping the cookies bake up just right.

Vanilla Extract (optional but encouraged)

A teaspoon of vanilla rounds out the flavor and adds that subtle bakery-style aroma.

Ingredients List

1 cup creamy peanut butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Optional Add-Ins or Swaps

Add chocolate chips for a classic peanut butter chocolate twist.
Sprinkle with sea salt after baking for a sweet-savory bite.
Use crunchy peanut butter for texture.
Add cinnamon or nutmeg for a warm, spiced finish.
Swap sugar with a sugar substitute for a lower-carb version.

Step-by-Step Instructions

Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Mix Dough: In a medium mixing bowl, combine the peanut butter, sugar, egg, and vanilla extract. Stir until smooth and completely blended.
Shape Cookies: Use a tablespoon or small cookie scoop to form balls of dough. Roll each one gently and place on the baking sheet.
Crisscross Pattern: Flatten each cookie slightly with a fork, pressing twice in a perpendicular pattern to create the traditional peanut butter cookie look.
Bake: Place the tray in the oven and bake for 10 to 12 minutes, or until the edges are lightly golden and set. They may look slightly soft in the middle—this is perfect!
Cool: Let cookies cool on the tray for 5 minutes before transferring to a wire rack to finish cooling.

Pro Tips for the Best Peanut Butter Cookies

Don’t Overbake: The cookies should look slightly underdone in the center when you take them out. They firm up as they cool.
Use Room Temp Ingredients: Room-temperature egg and peanut butter combine more evenly and create a smoother dough.
Fork Dipping Trick: Dip your fork in water (or sugar!) before making the crisscross pattern to prevent sticking.
Chill Dough for Neat Rounds: If your dough feels too soft, chill it for 15 minutes before rolling into balls for cleaner cookies.
Use a Cookie Scoop: A small cookie scoop ensures even size and even baking.

Variations on a Classic

This 3-ingredient recipe is a fantastic base for creative baking. Try these twists:

Chocolate-Dipped: Once baked and cooled, dip half of each cookie into melted dark chocolate.
Peanut Butter Blossoms: Press a Hershey’s Kiss into the center right after baking.
Salted Caramel Swirl: Drizzle with salted caramel after cooling for an indulgent finish.
Espresso Infused: Add 1 tsp instant espresso powder for a coffee-kissed cookie.
Nutty Boost: Stir in chopped peanuts or almonds for added crunch.

Serving Suggestions

With a glass of milk for a classic after-school treat.
Paired with ice cream—vanilla or chocolate—for a nostalgic dessert sandwich.
Crumbled over yogurt for a sweet crunch in your breakfast bowl.
As a gift! These cookies make a lovely edible gift when wrapped in wax paper and ribbon.

Storage & Reheating

These cookies are wonderfully make-ahead friendly.

Room Temp: Store in an airtight container for up to 5 days.
Freezing Dough: Roll dough balls and freeze for up to 3 months. Thaw slightly, press with fork, and bake as directed.
Freezing Baked Cookies: Let cool completely and freeze in layers between parchment in an airtight container.
Reheating: Briefly warm in the microwave (10 seconds) if you want a fresh-from-the-oven texture.

Deep Dive: Peanut Butter Cookie History

Peanut butter cookies have been around since the early 1900s and were popularized in the 1930s when peanut butter became commercially available. The crisscross fork pattern—now a signature—was first published in a Pillsbury cookbook in 1936, advising bakers to flatten the dough for even baking. Jimmy Carter’s grandmother’s version harks back to this era: minimal ingredients, maximum satisfaction.

Baking with Kids: A Teaching Treat

This recipe is a great one to make with children. With no electric mixer and only one bowl, it’s ideal for little hands to help:

Teach them to measure with dry cups.
Let them roll dough into balls.
Show them how to make the fork pattern (a fun step kids love!).
Enjoy cookie time together—and clean-up is a breeze.

FAQs

1. Can I use natural peanut butter?
Yes, but the dough will be softer and may spread more. Stir well before using to incorporate separated oil.

2. What kind of sugar is best?
Granulated white sugar is traditional, but you can use a 50/50 blend with light brown sugar for a chewier cookie.

3. Can I make these keto or low-carb?
Absolutely! Substitute the sugar with a 1:1 sugar-free sweetener like erythritol or monk fruit.

4. Do I need to refrigerate the dough?
It’s not required, but chilling helps prevent the cookies from spreading too much—especially on warmer baking days.

5. Can I double or triple the recipe?
Yes! This recipe scales beautifully. Just be sure to mix thoroughly and bake in batches.

Final Thoughts

There’s something truly comforting about a cookie that’s stood the test of time. Whether you’re making these for a family gathering, prepping a quick bake sale treat, or just need something sweet with your afternoon tea, Jimmy Carter’s Grandmother’s Peanut Butter Cookies are a no-fail favorite. Their humble ingredients and rich, peanutty flavor deliver every single time.

Jimmy Carter’s Grandmother’s Peanut Butter Cookies

Author: Freya Allen
Total Time: 15 minutes
Yield: 18–20 cookies 1x
Diet: Gluten Free

Print Recipe

Description

A timeless, three-ingredient classic straight from the Carter family—chewy, rich, and full of peanut butter flavor. Simple, nostalgic, and irresistibly good.

Ingredients

Scale

1 cup peanut butter
1 cup sugar
1 egg
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mix together peanut butter, sugar, egg, and vanilla extract until well combined.
Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet.
Press each ball gently with a fork in a crisscross pattern.
Bake for 10–12 minutes or until edges are lightly golden.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.