Maybe you thought I gave all my cookie magic away in holiday cookie tins tied with glittery bows last month, but NOPE! There is literally ALWAYS cookie dough balls in my freezer so every season is cookie season. These sweet and salty peanut butter cookies are some of the best and easiest. They come together with just four ingredients and happen to be secretly gluten free – making them the best peanut butter cookie recipe I have to offer. These are one of those classics you add to your baking arsenal and never stray from – well as long as you like perfectly crisp cookies.
Four ingredients. No mixer. No flour. No butter. Just peanut butter. I’ve been making these cookies since I spotted them in the Gourmet Cookbook in 2009 (and if you’ve been reading this ol’ blog since then, maybe you’ve been making them that long too).
Here’s what you’ll need to make this easy peanut butter cookie recipe:
• peanut butter, obviously. I prefer a creamy peanut butter like smooth Jif of Skippy (something with peanuts and oil in it) though you can absolutely use natural peanut butter if you prefer. A Jif or Skippy peanut butter will keep the cookies moist and crisp while a natural peanut butter make make for a more dry cookie.
• a large egg (here’s why we use large eggs in baking)
• baking soda just a teaspoon will do
• granulated sugar and brown sugar
Optional: a pinch of salt, a splash of vanilla extract, or chocolate candy like chopped peanut butter cups or chocolate chunks.
That’s it! No need for all-purpose flour or unsalted butter. These cookies break the rules.
Grab a bowl and we’ll quickly assemble this cookie dough. No stand mixer required. I use electric hand beaters for extra ease but a bowl and wooden spoon work just as well.
In a large bowl, beat together the peanut butter and two sugars.
Whip in a room temperature egg and baking soda until smooth and well incorporated.
It’s natural for this dough to be a little crumbly, but NOT dry. It should be easy to press and shape the dough into small walnut-sized balls.
Next, line a rimmed baking sheet with parchment paper or, in a pinch, lightly grease the pan with butter just to ensure the cookies don’t stick.
For the classic peanut butter cookie look, press on the center of each cookie with the tines of a fork to make a criss-cross pattern.
Can this easy peanut butter cookie recipe be frozen?
Yes absolutely! Shape cookie dough into balls and criss-cross the centers. Freeze the dough balls side-by-side on a baking sheet until frozen through then store in a freezer bag. Bake from a frozen state for 2-3 minutes longer.
This cookie dough can also be refrigerated for up to three days before baking it into delicious and crispy peanut butter cookies.
Can these peanut butter cookies be made without the egg?
Yes! I prefer the binding power of an egg in these cookies, since the cookie dough has so few ingredients, but if eggs aren’t your jam, try a flax egg! Stir together 1 tablespoon of finely grounded golden flax seeds with 3 tablespoons of warm water. Allow to sit for at least 15 minutes before incorporating into the peanut butter cookie dough.
Bake in the upper third of the oven until just golden around the edges and they split into pleasing cracks across the top. The cookies will seem soft coming out of the oven but crisp up as they cool.
Transfer the warm cookies to a wire rack to cool. Though mine never seem to make it that far. I’m always snacking as they cool.
The peanut butter flavor is OUT OF THIS WORLD. I mean… the cookies are essentially just peanut butter and sugar so what could go wrong? These gems are right up there with my Dad’s famous chocolate chip cookies.
Store any leftover cookies in an airtight container at room temperature. They’ll be gone before morning which is a high compliment.
If you like this recipe, here’s My Top 10 Peanut Butter Recipes to keep you on the kick.
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Easy 4-Ingredient Peanut Butter Cookies
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-22 minutes
- Yield: about 24 cookies 1x
- Category: dessert, cookies
Description
A perfectly sweet, salty, and crisp peanut butter cookie that is secretly gluten-free!
Ingredients
- 1 cup smooth peanut butter (you can use natural though I prefer a Skippy or Jiffy for this recipe)
- 1 cup (200 grams) sugar (1/2 cup lightly packed brown sugar and 1/2 cup granulated sugar)
- 1 large egg
- 1 teaspoon baking soda
Instructions
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or very lightly grease a baking sheet with butter and set aside.
- In the bowl of a stand mixer or in a medium bowl with electric hand beaters, combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Roll into small walnut sized balls and create a criss-cross pattern with a fork.
- Bake for 10-12 minutes or until lightly browned. Cool on a baking sheet for two minutes, then transfer to a wire rack or directly into your mouth. Cookies will last in an airtight container at room temperature for up to 4 days.
Photos with my dear Jon Melendez.
143 Responses
The cookie is very sweet but other than that very easy to make.
This is a quick easy & amazing cookie. I used chunky peanut butter & it worked fine.
These are so good! I added 1/2 tsp vanilla extract and I think I will reduce the sugar next time to 2/3 cup, but overall a great recipe. My kids loved them!
Wow these were delicious! Thank you!
My husband just found out he has Type 2 diabetes. He loves sweets and I know he’ll cheat! I made these cookies for him but used three fourths Splenda and one fourth brown sugar. He loved them. I will be keeping my eyes open for more cookies I can make for him. They were so easy! Thank you
Tried today for Father’s Day. They spread but that’s way hubby likes them. Will make again. Used crunchy PB
They are really good and I made them just as you described except I used chunky peanut butter because that’s what I had on hand. I’m so glad I found your recipe because I needed to take treats with me and ran out of butter. I’ll be making them again!
They were SOOOOO good! I did them for a party, and they were gone before the party even ended! defiantly going to make them for my friends.
This is amazing! Tastes just how my momma made them, like heaven. Well done!
Fresh peanut butter & eggs are important as most peanut butter tends to separate out some of the oil if it’s stored too long and doesn’t incorporate back together well. If the temperature of the peanut butter allows it to be runny you also might have oil expressed. I was always taught that cookie doughs should be kept cold especially when it relies on a lot of liquids or ingredients that melt easily. It’s also a good idea to chill the dough before forming the balls and again before baking them. This will help keep them from spreading too much and being thin or mushroom cap shaped. I am curious about why you would need baking soda for this recipe. Can anyone explain the need for it, please.
I made to changes to recipe. It was easy, quick, and delicious. A family favorite.
Is there a way for them to come out dry and not chewy? I like flat peanut butter cookies that break apart in your mouth. Will this recipe work? I just made the three ingredient in a butter cookies and they’re just too chewy for my liking
Use 1 cup of white sugar and no brown sugar. The brown sugar makes them chewy.
Just use all white granulated sugar and skip the brown sugar. It will be a bit crumblier but loses the chew.
OMG— so easy and soooooo good!
I cooked them for 12.min minutes but they’re still not cooked o think maybe should take them out and let them cool maybe they’ll harden up
I made that mistake a couple times let them cool
Jif peanut butter
Yes, Mary! Love Jif. Great peanut butter!
I’m making them like you said but only made 10 cookies their nin the oven cooking right now I love peanut butter cookies I used jig no added sugar peanut butter
These are sooo quick and easy and delicious. Made exactly as your recipe says. They firmed up nicely on the cooling rack. I’ve made them twice now when I wanted a nice snack.
Absolutely amazing made it with my girls but I added banana flavor and crushed almonds
These are so easy to make and came out delicious! I’m so glad I doubled the recipe. Thank you for sharing.
I have all 4 ingredients out to make peanut butter cookies but there is no directions on how much white & brown sugar to add to recipe. What do I do now?
Hello! I promise they’re there. It’s half white sugar, half brown sugar. Happy baking!
It says 1/2 cup white sugar and 1/2 cup light brown sugar.
I actually changed the recipe a bit but kept the ratios and this recipe is amazing.
I used cashew butter instead of peanut and added white chocolate chips. Thanks for this!
I do not see the oven temperature, and how long to bake these cookies
It’s in there, promise! 350 degrees F and 11-14 minutes should do the trick
I made these cookies as per the directions and they are absolutely delicious.
Just made these I am impressed so simple and delicious
Peanut butter cookies without butter-I made this ‘as-is’ with Food Bank generic peanut butter. It was loose, so instead of rolling, I dropped and sprayed Pam on the fork tines.
DE-LISH! Total keeper!
I was skeptical, but it is a really great recipe. I added a tsp vanilla, and they came out great it was the first time I baked peanut butter cookies!
How much is “2 sugars” ?
half a cup of white sugar, half a cup of brown! Happy baking, xo
Nomnom good cookies ?
(Tip: add salt to taste on the batter, it’s yummy)
If you needed more salt than what the baking soda provides? better to sprinkle pink salt on the flattened unbaked batter-or after bake dip half in dark chocolate sprinkling pink salt on the chocolate. Someone mentioned vanilla? that would make it too sweet for the minimal ingredients this recipe calls for. It’s perfect ‘as-is’.
If you needed more salt than what the baking soda provides? better to sprinkle pink salt on the flattened unbaked batter-or after bake dip half in dark chocolate sprinkling pink salt on the chocolate. Someone mentioned vanilla? that would make it too sweet for the minimal ingredients this recipe calls for. It’s perfect ‘as-is’.
what temperature ?????
350!
I ate the cookie dough it was soo good I love this recipe,and I suggest u add a little bit of Nutella to make it a bit better!!
Amazing cookies!
Tip: pit a Hershey kisses on the top when done!??
I’m looking at my ‘dough’ for these and they have no substance. I can’t roll them into a ball unless I give them some time in the frig. Why is the frig step omitted?
I find if I’m using natural peanut butter, it’s way more loose, than if I use a brand like Skippy or Jiff. Some fridge time isn’t a bad idea though, just depends on your PB!
They came out great quick and oh so easy. I used natural peanut butter and it was loose just used a spoon and placed them . Will save this one!!
I.used natural also but I didn’t have large eggs so I added 2 small ones I didn’t have a problem rolling in balls but since I don’t use pam I just used a glass and pressed them flat. I did this because they stuck to the fork I dipped the glass in sugar first
Just dip the fork in water, and the dough will not stick to it.
love it
I loved this easy cookie recipe so much! I’m all about anything that only requires a few ingredients. And as a major peanut butter lover, I’ll be putting these on repeat for sure. Thanks so much for sharing, Joy!
I’ve been making these for years only the recipe I have calls for 1c PB, 1c sugar, 1 egg. They always turn out great. Err on the side of caution and take them out sooner than later though to prevent them from being crumbly.
I was skeptical that these would come out well with so few ingredients. I had no issues whatsoever. They rolled well (without refrigeration) and baked well and were delicious. They were the perfect blend of chewy and crispy. Will definitely make again.
Can we add chocolate chips to this recipe?
I made these cookies and they came out fantastic! I added sprinkles to give it color.
Made these for my husband who has been getting ready for thanksgiving. He loves them. Thank you for such an awesome recipe.
great tasting cookies … but my dough was a little stiffer than expected. i use local farm fresh eggs that are whatever size the chickens laid that day. do you have a preferred way to measure the amount of egg to ensure that enough egg is being used? thanks for all your great recipes, hints and tips!
A large egg will weigh 2 ounces on kitchen scale and be about 1/4 C in a liquid measuring vessel.
My now “go to” peanut butter cookie recipe!
I just made these and it was EXTREMELY EASY!!!! I love that it’s flourless and they turned out AMAZING. I just shared this recipe with 4 people who commented on my social media post, I plan on Sharing it with EVERYONE!!!
I made with crunchy PB and 1)2 c coconut sugar plus 1)4 cup monk fruit. ?
Easy recipe for GF deliciousness! Made 3 batches in 2 days. They go so quickly!
Delicious! I added marshmallows and white chocolate chips!
My class loved this recipe ?
I have made these countless times with milk chocolate chips and they are always a crowd pleaser. Everyone appreciates your sharing, Joy!
I added chopped peanuts. Would like to know the calorie count.
Hi Rhonda
You can google recipe calorie calculators to find your answer
Michelle
Don’t know why…unless peanut butter was too old.”.
A came out real greasy.
Hi. Does anyone find the recipe too moist to roll into balls? I’m gluten-free so I add about a half cup of gluten free flour.
I make these a bunch ! It’s easy peasy, not a lot of clean up is involved, plus scrumptious peant butter cookies(my favorite) are the most deliciousessessess !! ???????????
AWESOMENESS !!
Easy, and Tasted Delicious! I add milk chocolate chips
So easy and so delicious!!! I used natural peanut butter and it was a little crumbly but super good! Definitely will make it again!
I used this recipe but did not use a mixer (just a fork) and the cookies turned out delicious. Thank you
I’ve made these several times, delicious!
I love this they are so soft and don’t crumble
I love 4 ingredient recipes and this one doesn’t disappoint! Thanks for sharing!
Made this and they came out great followed recipe to the T … wasn’t crumbly at all as previous commenters stated . This was a great quick recipe . If your looking for a more old fashion cookie this isn’t for you .
Thank you for sharing the recipe
I made these several times and didn’t like they were so crunchy also. So today I made them left out the baking soda and added 1 tsp of vegetable oil and THEY CAME OUT PERFECT.!!!.
I did the 1/2 sugar and 1/2 brown sugar blend. It was really easy and tasted excellent. Saving this recipe!
There is absolutely no need for the baking soda. Without out it they turn out fine, with it they spread like pancakes!
Made these with my daughter , she’s learning to cook, she’s only 4 and LOVES cooking , she did it by herself with me supervising of course , in the end she was so excited that everyone loved her cookies!
Can I make without the baking powder? Because I have none. LOL
It calls for BAKING SODA !
You can do the 3 ingredient recipe !
1 cup of creamy peanut butter
1 cup sugar
1 egg !!
Have fun, & enjoy !!
Very good ….. quick easy and taste great!
I had made this and i loved the flavor but they were verry crunchy i pit them in for 10 min are they meant to be crunchy or did i over bake them?
I just made these & taste was really good BUT, per some of the comments about how crumbly they were, decided to increase the only wet ingredient which was an egg. So made the recipe but with 2 eggs. Wrong! Again, flavor was great but were very mushy even after adding 8 more minutes to the bake time. Will follow the recipe exactly next time…crumbly or not!
Can u use all brown sugar instead?
You sure can!
Easiest Peanut Butter Cookies ever.!
Soooo tasty and easy to make. We added some roughly chopped chocolate with sea salt on top of the rolled dough. Delicious!
Hun I believe it gave you the info for using brown sugar. In parenthesis. I am no baker but I’d assume that if ur going to use brown sugar you’d definitely use LESS than white sugar. Good Luck!
I’m looking at my ‘dough’ for these and they have no substance. I can’t roll them into a ball unless I give them some time in the frig. Why is the frig step omitted?
I made 2 dozen of these with all brown sugar at the temp and time in the recipe and they turned out a little dry
Well. You cut out hf the plain white Sugar and doubled the brown sugar which doubled the molasses. Molasses hardens after being cooked and cooled. Plain white sugar is actually considered a wet ingredient since it melts when heated. Sugar does harden but the temp for this recipe doesn’t get it to candy stage so it keeps the cookies moist.
These turned out fantastic. Taste and texture. I loved how chewy and flavorful these were. I added an extra egg and a tablespoon of almond flour, so I didn’t have any trouble with the normal crumbly dryness with most Gluten-free cookies.
I don’t like the way the ingredients are listed because I totally missed the part about using half brown sugar. Obviously that’s my fault for not reading carefully and just skimming the recipe. However, when they’re called “4 ingredient cookies” and then you sneak in the part about using half brown sugar in parentheses, they’re not really 4 ingredient cookies anymore. Maybe that’s why mine turned out super crumbly, kind of bland, and just an average tasting cookie. I just used 1 cup of regular sugar instead of using half brown.
I don’t have brown sugar is it a must have
I made these and the came out perfect! I hope they taste as good as they look.
I made this cookies today. I think they were too crumbly. .
Followed the recipe exactly and they were great! A little more crumbly than your average peanut butter cookie but fantastic!
Can you use crunchy peanut butter for this recipe?
You sure can!
Just made it cause I was looking for a quick after school snack for kids. SUPER QUICK EASY AND MY KIDS APPROVE??????
Just made it cause I was looking for a quick after school snack for kids. SUPER QUICK EASY AND MY KIDS APPROVE!!!!!!!!!
Can I use just use 1 cup of granulated sugar if I don’t have any brown sugar?
You sure can!
Better make a double batch! The best peanut butter cookie ever!
These tasted good, but were very flat and crumbly. If I make these again I will add a cup of AP flour, and sub baking powder for soda.
I might not know what walnut size is, but this made about 30 cookies for a double batch!
These were so good!! Had all the ingredients in the pantry and whipped these up quickly for the kids one evening. Will save and use this from on!!
I want to make these what does the baking soda do
Omg these turned out amazing! Super easy to mix and bake but so much flavor! My son loves peanut butter cookies so I will definitely be making these regularly!
Can I freeze before baking?
You sure can! I find these are best when thawed before baking.
Any suggestions if I want to substitute the sugar? Or at least the white sugar?
I shape them (fork imprint and all) and then freeze them. I bake it straight from frozen and just add 2-3 minutes to the bake time. They come out perfect!
These turned out great! Better than I hoped for. I used Adams crunchy PB and had no problem. I also sprinkled some salt on top before baking. Made them twice in the last week!
They turned out good but so fragile! Maybe it was because I used mini chocolate chips in my batch! !!
The cookies tasted delicious, perfect actually. My came out flatter. However, once o had finished cooking the first 4, the remaining dough was sitting on a pool of oil. I froze them overnight. This morning there was a ring of oil and they baked up greasy. Was it the peanut butter brand or not keeping the dough cold?
Must be the peanut butter. I made them this morning, no oily nothing. I used jiff.
These come together easily…almost too easily! Just inhaled two, wow! I read in your notes that you could add some salt and vanilla so I did add a pinch of salt and a bit of vanilla and they’re so good!
Loved your recipe! Made them with half crunchy peanut butter, and half creamy (I weigh my ingredients, and PB is 260g/cup, so it was easy,) and I also added 4-5 chocolate chips to a few cookies. Really delicious, and even better dipped in cold milk!! Thank you!
They tast delicious. Nice and chewy. Mine came out flatter. I added a bit if vanilla and marked it with a crisscross. Should I have beaten y
the mix with my spoon until fluffier? My dough was not at all crumbly..
Put it in the refrigerator before baking? After baking four in my small convection oven. There is oil in the bottom of the bowl where the rest of the dough lay. Still delicious and one if the best
I had some homemade raw almond butter I was not enthused about so I used it for these cookies. I left out the baking soda. The batter was pretty liquid so I added 2 TBL of almond flour. I also made them twice as large, getting 6 cookies instead of 12 from a half recipe.
The cookies were awesome! They weren’t crunchy and the flavor was great. Thanks for this recipe.
I made these and they were a great hit. I used a half cup of peanut butter and a half cup of almond butter and great success. Just wondering if it’s possible to reduce the sugar a bit and still have it work out? Could I use maple syrup for example and less of the white sugar? Just wondering..Going to make these again tonight as they disappeared very quickly! Any chance of getting a calorie count? Many thanks!
Yes, I believe you could reduce the sugar bu 1/2 cup and add maple syrup if you’d like.
Receita em português???
I’ll try them for a friend that doesn’t eat gluten!
This is the peanut butter cookie I’ve been looking for. A cookie with peanut butter flavor as the star and perfect texture. I’ve always got the ingredients in the pantry, too. My entire family loved them. I baked them for 11 minutes in my convection oven and followed the recipe exactly. Topped them with a little jam too.
That’s fantastic Leslie!
I have a friend who is GF. Now I have a trusted recipe to make for her. She loves peanut butter. I’m going to make them for her birthday. Thank you.
Made the cookies tonight… came out great and they looked so delicious right out the oven… wish I could attach a picture to this post…
Thank you for sharing recipe…
That’s wonderful Samantha!
I was skeptical about these cookies, but because I was recently diagnosed with gluten sensitivity, it was worth a try. They are delicious! And they look just like regular pb cookies! Wish I could upload a photo. We will use super chunk next time for texture interest. As Joy stated, use a quality pb like Jiff or Skippy. I added some Hershey’s dark chocolate chips, and rolled them in sugar before imprinting them with a fork. It would be okay to add a bit of vanilla. What a surprisingly delicious cookie! Thank you, Joy.
Think it would work to stuff the center with a few milk chocolate chips? I love a good chocolate and peanut butter combo.
That would be delicious!
I just made this exactly as directed and it’s so delicious. And easy. I rolled it in sugar and it was so good
used Keto sugars and BAM! Mt new favorite Keto PB cookies! #Yummy
Made this recipe just as detailed and thought these cookies were fantastic! A new favorite in our house!
a very nice reminder of one of my favorite cookies and also of how long it’s been since I’ve had them (actually can’t remember) so, mouth-watering, they’re now on my list for tomorrow’s cheat day, thank you!
Very nice recipe
It’s actually 5 ingredients, isn’t it? ;-)
Yes! These are the best peanut butter cookies I have ever had (and so easy to make)! I have been making these since you originally posted the recipe aages ago, and they have always been a massive hit with friends and family. Back then I was just a teenager, and these cookies made me very popular at school, lol. Peanut butter cookies weren’t really a thing in Denmark back then, haha. In the original recipe you suggest rolling them in sugar before baking, which makes them even more deliciously decadent. Love your recipes!
This is so sweet! And yes – that extra sugar roll never hurts! Thank you for the sweet comment!