Super Easy Peanut Butter Cookies Recipe

This miraculous Super Easy Peanut Butter Cookies Recipe creates a chewy, melt-in-your-mouth treat using only three pantry staples: smooth peanut butter, white sugar, and a single egg. Naturally flourless and dairy-free, these cookies boast a deep roasted peanut flavor and that classic cross-hatch pattern, proving that the simplest ingredients often yield the most satisfying results.

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Super Easy Peanut Butter Cookies Ingredients

The Trio:

1 cup Smooth Peanut Butter: Standard commercial brands (like Kraft, Jif, or Skippy) work best. Their stabilizers keep the cookie structure intact. Natural peanut butter can result in a greasier, flatter cookie.
1/2 cup White Sugar: Provides sweetness and helps create a crisp edge.
1 Large Egg: The sole binder that holds the fats and sugars together into a dough.

How To Make Super Easy Peanut Butter Cookies

Prep: Preheat your oven to 325°F (165°C). You don’t need to grease the baking sheets; the oil in the peanut butter prevents sticking.
Mix: In a medium bowl, combine the peanut butter, sugar, and egg. Stir vigorously with a spoon or spatula until the mixture is uniform and creamy. Texture Note: It will look loose at first but will stiffen into a dough as you stir.
Roll: Pinch off portions of dough and roll them into 24 smooth balls (about 1 inch in diameter). Place them on the ungreased baking sheets, spacing them about 4 inches apart (though they don’t spread much, space helps air circulation).
Cross-Hatch: Use the back of a fork to press down on each ball, flattening it slightly. Press again at a 90-degree angle to create the classic crisscross pattern. Tip: If the fork sticks, dip it in a little sugar or water between cookies.
Bake: Bake for about 20 minutes. The cookies will look puffed and dry on top, but still very soft. Do not overbake; if they turn dark brown, they will be dry and crumbly.
Cool: Let the cookies cool on the baking sheet for at least 5 minutes. They are extremely fragile when hot and need this time to firm up. Transfer to a wire rack to finish cooling.

Recipe Tips

Natural Peanut Butter Warning: If you must use natural peanut butter (oil on top), stir it exceptionally well first. You may also need to add a pinch of salt if your brand is unsalted.
Sugar Swap: You can use 1/2 cup brown sugar instead of white for a chewier, more caramel-flavored cookie, or a mix of both.
Freezing Dough: These balls freeze wonderfully. Freeze them raw on a tray, then bag them up. You can bake them straight from the freezer, adding 2 minutes to the bake time.
Add-Ins: While the base is simple, you can fold in 1/4 cup of chocolate chips or chopped peanuts without ruining the structure.

What To Serve With Peanut Butter Cookies

Cold Milk: The rich, nutty flavor coats the mouth, making milk a necessity.
Chocolate Sauce: Dip half the cookie in melted chocolate for a “Buckeye” vibe.
Strawberry Jam: Sandwich two cookies together with jam for a PB&J treat.
Banana Slices: Serve alongside fresh fruit.

How To Store Peanut Butter Cookies

Room Temperature: Store in an airtight container for up to 1 week. They stay soft for days.
Freeze: Baked cookies can be frozen for up to 3 months. Thaw on the counter.

Super Easy Peanut Butter Cookies Nutrition Facts

Calories: 95 kcal
Fat: 6g
Carbohydrates: 7g
Sugar: 6g
Protein: 3g

Nutrition information is estimated per cookie.

FAQs

Is this gluten-free?

Yes! Because there is no flour, these are naturally gluten-free (just check your peanut butter label to be safe).

Why did my cookies crumble?

This usually happens if they were overbaked or moved too soon while hot. They rely on cooling to set their structure.

Can I use almond butter?

Yes, but almond butter is often oilier. You might need to add a tablespoon of coconut flour or chill the dough to help it hold its shape.