Classic Peanut Butter Cookies
About This Classic Peanut Butter Cookies
These magical 3-ingredient peanut butter cookies are proof that sometimes the simplest recipes are the absolute best. With just peanut butter, sugar, and an egg, you can create rich, chewy cookies that are naturally gluten-free and packed with intense peanut butter flavor in every bite.
What Makes This Classic Peanut Butter Cookies Special
This recipe is perfect for those times when you are craving something sweet but do not want to pull out a dozen ingredients or spend hours in the kitchen measuring and mixing. The cookies come together in mere minutes, require no fancy equipment or mixer, and bake up with those classic criss-cross marks that make them instantly recognizable as peanut butter cookies.
Key Techniques for Success
Despite their simplicity, these cookies have the perfect texture - slightly crispy edges that give way to chewy, almost fudgy centers that are pure peanut butter perfection. They are also incredibly versatile: press chocolate chips into the tops before baking for extra indulgence, sandwich them with jam for PB and J cookies, or dip them in melted chocolate for an elegant presentation.
Perfect for Every Occasion
Whether you have dietary restrictions that require gluten-free options, limited ingredients on hand, or just want a quick cookie fix that delivers maximum flavor with minimum effort, this recipe is your answer.
Ingredients
- 240g (1 cup) Creamy peanut butter
- 200g (1 cup) Granulated sugar
- 1 Large egg
- 1 tsp Vanilla extract (optional)
- ¼ tsp Salt (optional)
Quick Info
- Total Time:
- 20 min
- Difficulty:
- Easy
- Servings:
- 18
Instructions
- 1
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- 2
In a medium bowl, mix peanut butter, sugar, and egg until well combined and smooth. The mixture will be thick. Add vanilla and salt if using.
- 3
Roll dough into 1-inch balls using your hands or a cookie scoop. You should get about 18 cookies.
- 4
Place balls 2 inches apart on prepared baking sheets as they will spread during baking.
- 5
Use a fork to press down on each ball twice, creating a criss-cross pattern. Flatten to about ½ inch thick.
- 6
Bake for 10-12 minutes until edges are set but centers still look slightly underdone and soft.
- 7
Let cookies cool on baking sheet for 5 minutes - they will be very soft when hot. They firm up as they cool.
- 8
Transfer to a wire rack to cool completely. Store in airtight container for up to 5 days.
Pro Tips
- •Use regular creamy peanut butter, not natural - natural is too oily
- •Do not overbake - cookies should look slightly underdone
- •Let them cool on sheet - they are too fragile when hot
- •Add chocolate chips, chopped peanuts, or drizzle with chocolate
- •These freeze beautifully for up to 3 months
- •For crunchier cookies, bake an extra 1-2 minutes
Variations
Press a chocolate kiss into center of each cookie right after baking. Add ½ cup chocolate chips to the dough. Use almond butter instead of peanut butter. Roll in sugar before pressing with fork. Add ½ tsp cinnamon for spiced cookies.
