My dad taught me how to make this incredibly easy 3 ingredient sweet treat when I was just a kid. They bake up with crispy golden edges and the most intensely rich chewy center that melts in your mout

This is the first sweet treat my dad ever taught me to bake: simple 3-ingredient peanut butter cookies that go from bowl to oven in minutes. The recipe is a classic American shortcut that likely gained popularity in the mid-20th century when pantry baking and minimal ingredients were prized. With just peanut butter, sugar, and an egg, you get cookies that bake up with beautifully crisp, golden edges and an intensely rich, chewy center that practically melts in your mouth. It’s the kind of recipe you can memorize, make on a whim, and pass down to the next generation—just like my dad did.

Serve these cookies slightly warm so the centers stay soft and chewy, alongside a cold glass of milk, hot coffee, or black tea to balance the richness. They’re lovely on a dessert tray with fresh berries or sliced apples, which add a bit of brightness. For a simple make-ahead dessert, tuck a couple of cookies next to a scoop of vanilla or chocolate ice cream and let the residual warmth soften the ice cream around the edges. They also travel well in a tin, making them ideal for potlucks, office treats, or care packages.

Servings: 16–20 cookies

1 cup creamy peanut butter (well-stirred)

Preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil, shiny side up, and lightly grease the foil if your peanut butter tends to stick. This helps the cookies develop those crisp, golden edges while releasing easily.

In a medium mixing bowl, combine the peanut butter, 1 cup granulated sugar, and the egg. Stir with a sturdy spoon or spatula until the mixture is thick, glossy, and completely uniform with no streaks of egg. The dough will be dense but should hold together easily when pressed.

If you like a slightly crackly, crisp exterior, pour the extra 1–2 tablespoons of sugar into a small shallow bowl. Scoop out tablespoon-sized portions of dough and roll them into smooth balls between your palms. If using, roll each ball lightly in the sugar to coat.