These 3-ingredient peanut butter cookies are straight out of the Depression-era playbook: simple, inexpensive, and surprisingly comforting. My Nana swears these humble lifesavers helped stretch the pantry through some of her toughest years, and I can see why—no flour, no butter, just peanut butter, sugar, and eggs. They come together in minutes, bake up with golden tops and crisp edges, and disappear from the platter almost as fast as you can set them down.
Serve these cookies piled onto a simple glass platter, just as they might have been set out on a laminate kitchen counter decades ago. They’re lovely with a cup of hot coffee or tea, a glass of cold milk, or alongside vanilla ice cream for a quick dessert. For a small gathering, pair them with fresh fruit or a bowl of salted peanuts to echo their flavor. They also travel well in tins or airtight containers, making them ideal for sharing with neighbors, bringing to the office, or tucking into lunchboxes.
3-Ingredient Depression-Era Peanut Butter Cookies
Servings: 18-24 cookies
Ingredients
1 cup granulated sugar
1 cup creamy peanut butter (not natural, well-stirred)
1 large egg
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat so the cookies release easily.
In a medium mixing bowl, combine the granulated sugar, peanut butter, and egg.
Stir with a sturdy spoon or spatula until the mixture is smooth, thick, and fully combined, with no visible streaks of egg or sugar. The dough will be dense but should hold together easily.
Use a tablespoon or small cookie scoop to portion the dough into walnut-sized balls, about 1 tablespoon each. Roll gently between your palms if needed to smooth them, and place on the prepared baking sheet, leaving about 2 inches between each cookie.
