This fabulous cookie requires only four ingredients, making these quite possibly the easiest peanut butter cookies ever! Most of these ingredients you probably already have on hand in your own kitchen, which makes whipping up a batch of these beauties a snap. The classic recipe requires no flour, which makes these cookies perfect for those looking for a gluten free dessert option. Be sure to press the tops of the cookies with a fork for that "classic peanut butter cookie" look!
1 cup peanut butter
1 cup sugar
1 large egg
1 teaspoon vanilla extract
How to Make It
Stir together 1 cup peanut butter, 1 cup sugar, 1 large egg, and 1 tsp. vanilla extract in a large bowl until combined; shape dough into 1-inch balls. Place balls 1 inch apart on ungreased baking sheets, and flatten gently with tines of a fork. Bake at 325° for 15 minutes or until golden brown. Remove to wire racks to cool.
Variations: Evenly press 1 cup of your desired addition, such as chocolate morsels, chocolate-coated toffee bits, or chopped peanuts, onto the top of prepared cookie dough on baking sheets; bake as directed.
Peanut Butter-and-Chocolate Cookies: Divide peanut butter cookie dough in half. Stir 2 melted semisweet chocolate baking squares into half of dough. Shape doughs into 30 (1-inch) half peanut butter, half chocolate-peanut butter balls. Flatten gently with a spoon. Proceed as directed.
Bake time is per batch. Peanut butter cookies are the perfect holiday cookies or just a quick and easy dessert to enjoy on any week night. These are the cookies that everyone in the family will love, kids and grown-ups alike. You can top with a few chocolate chips whenever you get a chocolatey craving or enjoy their simplicity.
My aunt gave me this simple and delicious peanut butter cookie recipe over 40 years ago; and it's still one of my favorites. I sometimes substitute almond butter for the peanut butter, which makes a delicious cookie as well.
Okay so I tried it, and the part about not greasing your sheets, you should. You'll have to keep your eye on it though because the bottom burns easily. I admit, it tastes great but I won't be using this recipe. It's awesome for children who try baking for the first time.
These turned out great! I did do a quick spray of cooking spray before hand since there is nothing in the recipe to help with them not sticking, and I have always rolled mine in sugar before pressing with a fork in the pan. Came out perfect. I have a very large cookie sheet so was able to get twenty-six (26) cookies out of this recipe so great snack with plenty left for the next day too!With all the reviews on the negative side, wanted to give a few pointers for people.For those who say that they burn easy, make sure your oven temp is correct and you aren't cooking them too long. When cooking peanut butter cookies, they just barely start to get that golden brown on the very edges, not over the entire cookie.Grease the pan! this recipe doesn't contain any shortening or butter so they will stick if you don't spray the pan first.Those who say they are dry, have you not ever had peanut butter cookies before? Of course they are dry, they are supposed to be the awesome crispness that just melts in your mouth and these do that. If you want them soft, eat them straight out of the oven!
Very easy to make ... but wouldn't use for much. This is a fun little recipe to follow when bored or when you just want a quick and easy cookie. I think that they are quite odd though. I followed the recipe and didn't really get a dough. I got more of a "slush", which looked odd, but still turned into cookies in the over. So not necessarily a flop, but not the typical cookie dough. Unlike some other people, I do not think that the sugar overpowered the cookie in any way (albeit, I used just a tad bit less than the recipe called for), but I do agree that the cookie is a bit tasteless; You can tell the peanut butter it there, but it doesn't really emphasize its flavor. I also don't find the cookie very dry. Definitely grease your pan or use parchment paper (this is a MUST for most recipes) to avoid sticking. Again, I wouldn't use this recipe again. I wouldn't give these to guests/friends/family ... I would only ever recreate these when I am running out of peanut butter and just want to make a simple cookie.
This is an awesome recipe for those nights when you are desperately
craving cookies and you don't want to go out. The whole reason Insomnia
Cookies exist. Only, with this recipe you don't have to spend extra
money or wait for delivery because you probably have these ingredients
in your kitchen already. I heartily recommend using natural peanut
butter instead of hydrogenated for this. Not out of any particular
preference for natural peanut butter, it just seems like it's made for
recipes like this one. All that natural peanut oil makes up for the lack
of butter in this recipe. I also recommend brown sugar, because the
cookies do not have enough time for the sugar to melt down completely in
the oven and that's why so many people are complaining that the cookies
come out sugary - they come out literally gritty with sugar if you use a
larger grain like raw sugar. Use a fine, moist grain and it's no longer
a problem. You can also substitute maple syrup for the vanilla extract
and it's sweet enough that you can take out a few tablespoons of the
granulated sugar. Also, if you don't want the crispy cookie texture that
some are mentioning, let the cookies cool on the pan for five minutes
before removing them to the rack. You will get a softer, more crumbly
cookie out of it.