Save I was skeptical the first time someone told me you could make cookies with just peanut butter, sugar, and an egg. No flour? It sounded like kitchen gossip, not a real recipe. But one Saturday afternoon, with a bare pantry and a serious sweet tooth, I decided to test it. What came out of the oven was magic: soft, chewy, deeply peanut-buttery cookies that tasted like I'd spent all day baking.
I brought a batch to a potluck once, and my friend who swears she doesn't like peanut butter ate four of them. She kept saying they didn't taste healthy, which I took as the highest compliment. There's something about the simplicity that makes them feel indulgent, like you're getting away with something. I've made them for kids, adults, gluten-free friends, and people who just needed something sweet fast, and they've never disappointed.
Ingredients
- Creamy peanut butter: This is the backbone of the cookie, so use one you actually like eating straight from the jar. Natural peanut butter works, but stir it really well first or the dough might be oily.
- Granulated sugar: White sugar gives you that classic crisp edge and sweet chew. Swap in brown sugar if you want a softer, more caramel-like flavor.
- Large egg: The egg acts as the binder and gives the cookies their rise. Make sure it's at room temperature so it blends smoothly into the peanut butter.
Instructions
- Prep Your Oven and Pan:
- Preheat your oven to 350°F and line a baking sheet with parchment paper. This step is easy to skip, but parchment keeps the bottoms from sticking and makes cleanup a breeze.
- Mix the Dough:
- In a medium bowl, stir together the peanut butter, sugar, and egg until the mixture is smooth and thick. It should look glossy and pull away from the sides of the bowl.
- Shape the Cookies:
- Scoop out tablespoon-sized portions and roll them into balls with your hands. Place them on the baking sheet about 2 inches apart, they spread just a little.
- Flatten with a Fork:
- Gently press each ball with the tines of a fork to make a crisscross pattern. This isn't just for looks, it helps them bake evenly and gives you those nice crispy edges.
- Bake Until Set:
- Slide the tray into the oven and bake for 9 to 11 minutes. The edges should look firm and the tops might crack slightly, that's perfect.
- Cool Before Moving:
- Let the cookies sit on the baking sheet for 5 minutes, they'll be very soft and fragile at first. Then transfer them to a wire rack to cool completely.
Save The smell of these baking is one of my favorite things about them. It's warm and nutty and fills the whole house with the kind of comfort that makes people wander into the kitchen asking what's for dessert. I've made them on quiet weeknights and for last-minute guests, and every time, they feel like a small victory, proof that you don't need a long ingredient list to make something worth sharing.
Flavor Variations You Can Try
Once you've mastered the basic recipe, it's easy to get creative. Stir in a handful of chocolate chips, press a few into the tops before baking, or add a pinch of flaky sea salt for a sweet-salty contrast. A splash of vanilla extract or a sprinkle of cinnamon can add warmth and depth without complicating things. I've even made them with almond butter when I ran out of peanut butter, and they turned out beautifully.
Storage and Make-Ahead Tips
These cookies keep well in an airtight container at room temperature for up to five days, though they rarely last that long in my house. You can also freeze the dough balls on a tray, then transfer them to a freezer bag and bake them straight from frozen, just add a minute or two to the baking time. It's the kind of trick that makes you feel like a baking genius when unexpected company shows up.
Serving Suggestions and Pairings
I love these cookies with a cold glass of milk or a strong cup of coffee. They're also wonderful crumbled over vanilla ice cream or sandwiched together with a smear of jam or chocolate spread. If you're feeling fancy, drizzle melted dark chocolate over the cooled cookies and let it set for an elegant finish.
- Serve them warm from the oven for an extra soft, gooey texture.
- Pair with fresh fruit like sliced apples or strawberries to balance the richness.
- Pack them in a tin for a thoughtful homemade gift that tastes way more impressive than the effort required.
Save These cookies have become my go-to whenever I need something simple, satisfying, and a little bit magical. I hope they bring you as much joy as they've brought me, one warm, peanut-buttery bite at a time.
Recipe FAQs
- → What makes these cookies soft and chewy?
The combination of creamy peanut butter and the baking time creates a tender, moist texture that results in soft and chewy cookies.
- → Can I use crunchy peanut butter instead?
Yes, crunchy peanut butter can be used, though it may add a slightly different texture and nutty crunch to the cookies.
- → How can I enhance the flavor of these treats?
Adding a pinch of sea salt or a splash of vanilla extract to the dough can enhance the depth and balance the sweetness.
- → Is it necessary to flatten the dough balls with a fork?
Flattening the dough balls with a fork creates the classic crisscross pattern and helps the cookies bake evenly.
- → Can I substitute brown sugar for granulated sugar?
Yes, brown sugar can be used for a richer and more caramel-like flavor in the cookies.
- → How long do these cookies stay fresh?
Stored in an airtight container, these cookies remain soft and fresh for up to 3-4 days at room temperature.