Here’s a homemade cookie recipe that’s as good as any grandma's. It's the best peanut butter cookie recipe, hands down. Follow the directions closely, and you’ll have the best cookies on the planet; uniformly soft, with no dry crumbs, and no burnt edges.
Table of Content
Why make these cookies
- They are a peanut butter lovers' delight loaded with peanut butter flavor.
- With just four ingredients, this has got to be the easiest cookie you will ever make.
- Also, these are gluten-free, soft and chewy,
- They are ready in no time. In fact, these cookies take 2 minutes to combine and 10 minutes to bake.
- And there are only four ingredients and they are all simple and easy to find.
Ingredients and substitutes
- Peanut butter - I love using the Skippy crunchy peanut butter, which has a few little bits of peanuts in it. But you can also use a creamy peanut butter, which gives a smoother texture for the cookies.
- Egg - Use a large egg of about 60 grams. And if the egg is too large, you may need to add a little more peanut butter to keep the cookies from spreading too much.
- Sugar - I like using white granulated sugar but brown sugar works just as well.
- Vanilla - I am using vanilla bean paste but you can also use vanilla extract, or replace some of the sugar for vanilla sugar.
- Optional ingredients - this is a very versatile cookie with so much more you can do.
- Flour - You can add 1 cup all-purpose flour with ½ teaspoon of baking powder, ¼ teaspoon of baking soda, and 1 extra egg. This reduces the peanut butter flavor and makes a more wholesome cookie with a criss cross pattern.
- Oats - You can also add ½ cup rolled oats to the mixture.
- Nuts - Or you can add ½ cup chopped nuts such as peanuts, pecans, or walnuts.
- Raisins & Cranberries - Try a little sourness from ¼ cup dried cranberries.
- Cinnamon - During the holidays, ¼ teaspoon of cinnamon adds a nice warm flavor to the cookies. You can also use a pumpkin spice mix or gingerbread spice.
- Chocolate chips - You can add ½ cup chocolate chips to the cookies just before baking.
How to make the best peanut butter cookies
- Preheat oven at 325°F / 165°C / Gas Mark 3
- In the bowl of a stand mixer with the paddle attachment, on medium speed, or in a large bowl with a whisk, lightly whip the egg with vanilla extract, salt, and sugar.
- Next, add the peanut butter and combine well.
- Use two spoons or a cookie scoop to drop cookie dough balls onto a baking tray lined with a silicone mat or parchment paper.
Pro tip - Since we do not use flour this is a soft cookie dough and does not need to be shaped with a criss-cross pattern.
- Bake for 10 to 12 minutes or until the edges are lightly golden around the edges.
Pro tip - The cookies should get a slight color around the edges so they stay soft inside. - Cool on a cookie sheet for 5 minutes. Then, transfer to a wire rack to cool completely before you transfer to a cookie jar.
Tips for success
- Use a smooth creamy peanut butter if you want smooth cookies or a chunky peanut butter for a little more texture in the cookies, as I have.
- Use a good brand of peanut butter such as Skippy, Jiff, or Peter Pan.
- Preheat the oven for at least 10 minutes before you bake the cookies. Putting cookie dough in a cold oven will cause the cookies to spread.
- Bake the cookies at the right temperature so they do not spread too much.
More cookie recipes
- Classic chocolate chip cookies or Everyday chocolate chip cookies
- Christmas Spritz Cookies or Christmas Star Cookies
- Gingerbread Snowflake Cookies or Gingerbread Sugar Cookies
- Classic Gingerbread cake or Gingerbread Cupcakes
- Spiced Gingerbread Loaf Cake
- The Best Molasses Cookies and Old Fashion Soft Molasses Cookies
- Shortbread with Molasses
- See all holiday cookies or all cookie recipes
Frequently asked questions
How long will these cookies keep?
These cookies will keep at room temperature for 4 to 5 days. You can also freeze the cookies for up to a month.
How to freeze these cookies?
You can freeze the baked cookies or unbaked cookie dough balls in freezer bags and store them for up to a month.
Can I use natural peanut butter for these cookies?
Homemade peanut butter can be drier, which makes the cookies more crumbly.
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Printable Recipe
Best Peanut Butter Cookies
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 325°F / 165°C / Gas Mark 3
Difficulty: Easy
Calories: 133kcal
Adjust Servings Here: 18 cookies
Description
With just four ingredients and effortless process, this cookie has got to be the easiest peanut butter cookies you will ever make. Gluten-free, soft and chewy, loaded with lots of peanut butter flavor, these cookies take 2 minutes to combine and 10 minutes to bake. Perfect for anyone who loves peanut butter or for that cookie monster in your home.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 cup (258 g) Creamy peanut butter (or Crunchy peanut butter)
- ½ cup (200 g) Sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
Instructions
- Preheat oven at 325°F / 165°C / Gas Mark 3
- In the bowl of a stand mixer with the paddle attachment, on medium speed or in a large bowl with a whisk, lightly whip the egg with vanilla extract, salt, and sugar.
- Next, add the peanut butter and combine well.
- Use two spoons or a cookie scoop to drop cookie dough balls onto a baking tray lined with a silicone mat or parchment paper. Pro tip - Since we do not use flour this is a soft cookie dough and does not need to be shaped with a criss-cross pattern.
- Bake for 10 to 12 minutes or until the edges are lightly golden around the edges.Pro tip - The cookies should get a slight color around the edges so they stay soft inside.
- Cool on a cookie sheet for 5 minutes. Then, transfer to a wire rack to cool completely before you transfer to a cookie jar.
Recipe Notes & Tips
- Use a smooth creamy peanut butter if you want smooth cookies or chunky peanut butter for a little more texture in the cookies I as have.
- Use a good brand of peanut butter such as skippy, Jiff, or Peter Pan.
- Preheat the oven for at least 10 minutes before you bake the cookies. Putting cookie dough in a cold oven will cause the cookies to spread.
- Bake the cookies at the right temperature so they do not spread too much
- Flour - you can add 1 cup all-purpose flour with ½ teaspoon of baking powder, ¼ teaspoon of baking soda, and 1 extra egg. This reduces the peanut butter flavor and makes a more wholesome cookie with a crisp cross pattern.
- Oats - You can add ½ cup rolled oats to the mixture too.
- Nuts - Or you can add ½ cup chopped nuts such as peanuts, pecans, or walnuts.
- Raisins & Cranberries -try a little sourness from ¼ cup dried cranberries.
- Cinnamon -during the holidays, ¼ teaspoon of cinnamon adds a nice warm flavor to the cookies. You can also use a pumpkin spice mix or gingerbread spice.
- Chocolate chips - you can add ½ cup chocolate chips to the cookies just before baking
Nutrition Information
Serving: 28- gCalories: 133- kcalCarbohydrates: 14.4- gProtein: 3.5- gFat: 7.6- gSaturated Fat: 1.6- gPolyunsaturated Fat: 6- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 10- mgSodium: 7- mgPotassium: 0- mgFiber: 0.7- gSugar: 12.6- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Nancy
Are there actually 5 ingredients? Salt how much?
Veena Azmanov
Nancy, just 1/2 tsp salt would work.