Skip to content 
You know those nights when you’re half-asleep but suddenly NEED a cookie? That was me last Tuesday – standing in the kitchen at 11 PM, rummaging through nearly empty cabinets. My baking powder was MIA. My flour tin? A ghost town. Then I spotted our trusty peanut butter jar and remembered my grandma’s easy peanut butter cookies. Three ingredients. Fifteen minutes. Pure magic.
This recipe has saved me more times than I can count – when my niece demanded impromptu “bakery time,” when book club showed up unannounced, when that gluten-free friend dropped by (who knew PB cookies could be lifesavers?). The best part? You probably have everything in your pantry right now. No fancy equipment, no waiting for butter to soften – just dump, mix, bake. That crisscross pattern? Even my kindergartener can do it (messy fingers and all).
These cookies taste like childhood but sophisticated enough for grown-up cravings. Crispy edges, chewy centers, with that salty-sweet peanut butter punch. And when chocolate chips mysteriously jump into the dough? Oh my stars. Consider yourself warned – one batch disappears faster than you can say “just one more!”
- Why You'll Love These Easy Peanut Butter Cookies
- Ingredients for Easy Peanut Butter Cookies
- How to Make Easy Peanut Butter Cookies
- Tips for Perfect Easy Peanut Butter Cookies
- Variations for Easy Peanut Butter Cookies
- Storage and Freezing Instructions
- Easy Peanut Butter Cookies FAQs
- Nutritional Information
- Final Thoughts
Why You’ll Love These Easy Peanut Butter Cookies
Listen, I make these cookies at least twice a week—they’re that good and that simple. Here’s why they’ve become my go-to:
- Seriously just 3 ingredients – peanut butter, sugar, and egg. That’s it!
- Ready in 15 minutes flat – perfect for when that cookie craving hits RIGHT NOW
- Naturally gluten-free – no need for special flours or complicated substitutions
- Kid-approved and kid-friendly – my littles love helping squish the dough balls
- The ultimate pantry cookie – no running to the store when you need a sweet fix
I’ve served these at everything from book club to midnight snack attacks. They disappear every single time. And honestly? They taste way fancier than any ‘meal delivery services’ cookie I’ve tried. The best part? You probably have everything you need in your kitchen right this second!
Ingredients for Easy Peanut Butter Cookies
Okay, confession time – I’ve made these cookies with every peanut butter variety known to man (accidental grocery experiments count, right?). Here’s what you’ll need for perfect cookies every time:
- 1 cup peanut butter – I swear by creamy Jif for that smooth texture though crunchy works great if you want bits in every bite
- 1 cup packed brown sugar – packed means really pressed in there – none of that fluffy scooping!
- 1 large egg – straight from the fridge is fine, no need to temper
Pro tip: Natural peanut butter (the kind you have to stir) makes the BEST texture – just mix that oil back in really well first or your dough will be too oily. If you’re going nut-free, sunflower seed butter works shockingly well!
That’s literally it. No flour hiding somewhere I forgot to mention. No secret spices sneaking in. Just three humble ingredients that somehow transform into cookie magic. I keep these staples permanently in my pantry now because… well… emergencies happen.
How to Make Easy Peanut Butter Cookies
Okay, let’s get those easy peanut butter cookies baking! I promise this is simpler than waiting for your microwave popcorn to finish. Just follow these steps, and you’ll have warm, golden cookies in no time. The whole process is so fast, you’ll barely have time to lick the spoon!
Step 1: Mix the Dough
First things first – grab that big mixing bowl (no need to get fancy here, I use my favorite chipped one from Goodwill). Dump in your peanut butter, sugar, and egg. Now channel your inner kid and mash it all together with a wooden spoon until it looks like thick cookie dough. Don’t overdo it though! Just mix until everything’s combined – maybe 30 seconds. Too much mixing makes tough cookies, and nobody wants that. The dough might seem sticky at first, but trust me, it’ll come together perfectly.
Step 2: Shape and Bake
Preheat that oven to 350°F – this gives you just enough time to shape the cookies. Roll tablespoon-sized balls between your palms (kid helpers LOVE this part). Space them about 2 inches apart on your baking sheet – parchment paper is my secret for zero-stick cleanup. Now for the signature look: dip a fork in sugar and press gently twice to make that crisscross pattern everyone loves. Bake 10 minutes for soft, chewy centers or go 12 minutes for crispy edges – your choice! Let them cool on the sheet for 5 minutes (the hardest wait in the world) before transferring.
Pro tip from my many late-night experiments: Bake one test cookie first to check your oven temp. Some run hot and can overcook these beauties before you know it. Also, slight fingerprint indent means perfect doneness – no dry hockey pucks here!
Tips for Perfect Easy Peanut Butter Cookies
After making these cookies more times than I’ve done laundry (not joking), I’ve learned a few tricks that take them from good to “Oh-my-gosh-gimme-the-whole-batch” amazing:
- Chill for thicker cookies – Pop that dough in the fridge for 30 minutes if you want cookies that don’t spread too thin. Life-changing for us thick-cookie lovers!
- Cookie scoop = uniform perfection – My $2 scoop from the dollar store gives bakery-worthy consistent sizing. No more “why is this one huge and that one tiny?” moments.
- Mix-ins magic – Stir in chocolate chips while the dough’s still warm from mixing – they’ll stay suspended perfectly. Sea salt flakes on top? *Chef’s kiss*.
- Batch baking for meal planning – Double the recipe, roll extra dough balls, and freeze them raw on a sheet pan. Once frozen, toss them in a bag – instant homemade “meal delivery” cookies whenever!
- Sugar-dipped fork trick – Dip your fork in sugar before making crisscrosses – prevents sticking AND gives the cookies a subtle crisp sugar crust.
Avoid the mistake I made for YEARS: natural peanut butter needs serious stirring before measuring – otherwise you’ll get oily dough puddles instead of perfect cookies. And if you’re feeling fancy, a sprinkle of flaky salt right after baking takes these to gourmet status!
Variations for Easy Peanut Butter Cookies
Okay, confession time – I can never leave well enough alone with these cookies. One batch is never just plain peanut butter in my kitchen! Here are my favorite ways to jazz them up when I’m feeling fancy (or when the snack attack demands something extra special):
- Chocolate chip explosion – Stir in a handful of mini chocolate chips (regular works too) right after mixing the dough. The warmth helps them stay suspended perfectly in every bite.
- Sea salt sophistication – Sprinkle flaky sea salt on top right after baking. The salty-sweet combo is INSANELY good – trust me on this!
- Cinnamon sugar twist – Roll the dough balls in cinnamon sugar before baking. It gives them this cozy, almost snickerdoodle vibe that’s perfect with coffee.
- Keto-friendly magic – Swap the sugar for your favorite granulated sweetener. I’ve had great success with monk fruit blend – just use about 3/4 cup since it’s sweeter!
- Peanut butter cup dream – Press a mini peanut butter cup into the center of each cookie right after they come out of the oven. Melty, gooey heaven!
My latest obsession? Adding a sprinkle of espresso powder to the dough – just 1/2 teaspoon gives this incredible depth that peanut butter lovers go nuts for (pun totally intended). The best part? All these variations keep the base recipe’s 15-minute magic – no extra hassle needed!
Storage and Freezing Instructions
These cookies disappear fast in my house, but when they magically last (rare, I know!), here’s how to keep them tasting fresh as day one. At room temp, stash them in an airtight container with a slice of bread – sounds weird, but the bread keeps them soft while the cookies stay crisp! They’ll stay perfect for 3 days… if your family doesn’t raid the cookie jar first.
Now, freezer tricks! For doughballs: roll extras, freeze raw on a sheet pan, then transfer to a ziplock. Future you will high-five present you when cookie cravings hit – just bake straight from frozen, adding 1-2 extra minutes. Already baked? Freeze between parchment layers. To revive frozen cookies, pop ’em in a 350°F oven for 5 minutes – they’ll come out warm with that just-baked crunch!
Easy Peanut Butter Cookies FAQs
Over countless batches (and maybe a few kitchen disasters), I’ve answered every peanut butter cookie question imaginable. Here are the ones I get asked most often – consider this your shortcut to cookie perfection!
Can I use natural peanut butter for these flourless peanut butter cookies?
Absolutely! Just make sure to stir that separated oil back in REALLY well first. I learned the hard way that gloopy peanut butter makes oily cookie puddles. For best results, use creamy natural peanut butter that’s room temperature – it incorporates better than straight-from-the-fridge stuff.
How do I make vegan peanut butter cookies?
Easy fix! Swap the egg for 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let it gel for 5 minutes first). My vegan friends swear this version tastes identical – still perfectly chewy with that classic crisscross top!
Why did my cookies spread too much?
Oh honey, been there! Usually it’s one of three things: 1) Your peanut butter was too warm/oily (try chilling dough 30 minutes), 2) You packed too much sugar (use the spoon-and-level method), or 3) Your baking sheet was still hot from previous batches. Pro tip: Dark pans spread cookies more – use light-colored ones if possible!
Can I make these without sugar for a keto option?
You bet! I’ve had great luck with monk fruit sweetener blend – use about 3/4 cup since it’s sweeter than sugar. The texture changes slightly (less crisp edges), but you still get that amazing peanut butter punch. Just avoid liquid sweeteners – they make the dough too wet.
Why are mine dry/crumbly instead of chewy?
Likely culprit? Overbaking by just a minute or two! These cookies keep cooking on the hot tray, so pull them when the edges JUST start browning. Also, natural peanut butter with no added oils tends to dry out more – a teaspoon of vegetable oil can save the batch!
Nutritional Information
Okay, full transparency time – I’m no nutritionist, just a passionate peanut butter cookie enthusiast! These numbers are estimates based on my own kitchen experiments and should be taken as a general guide (because let’s be real, who stops at just one cookie?). Here’s what you’re looking at per cookie:
- Calories: About 150 – perfect for when you NEED that sweet fix
- Fat: 9g (the good kind from peanut butter!)
- Protein: 4g – not bad for a dessert, right?
- Carbs: 15g
The gluten-free perk makes these a safe treat for friends with dietary needs, and that peanut butter packs enough protein to (almost) justify cookie breakfasts. Not that I’d know anything about that…
Final Thoughts
There you have it – my most treasured, couldn’t-be-easier peanut butter cookie recipe that’s rescued me from more snack emergencies than I can count. Give these a whirl next time that sweet tooth strikes (or when the kids declare “baking day!”). I’d love to hear how yours turn out – tag me on Instagram when you make them! Nothing makes me happier than seeing your cookie masterpieces. Now go raid that peanut butter jar – your perfect dozen awaits!
PrintEasy Peanut Butter Cookies
A simple three-ingredient peanut butter cookie recipe ready in 15 minutes, perfect for a quick snack or dessert.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup peanut butter
- 1 cup sugar
- 1 egg
Instructions
- Preheat your oven to 350°F (175°C).
- Mix peanut butter, sugar, and egg in a bowl until smooth.
- Roll dough into small balls and place on a baking sheet.
- Flatten each ball with a fork in a crisscross pattern.
- Bake for 10-12 minutes until edges are golden.
- Let cool before serving.
Notes
- Add chocolate chips for extra flavor.
- Kids can help shape the dough.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg