These Peanut Butter Cookies come together with only 5 ingredients! Get ready for the softest peanut butter cookies you’ve ever had! Best news ever: they’re also gluten-free!
We love peanut butter cookies and their satisfying, nutty, sweetness. This recipe is ridiculously delicious, quick and easy. Seriously, we can make these cookies faster than we can get them from the store! Bonus: these goodies are gluten free, so our friends who can’t have flour can always count on us for a treat.
History Lesson: Hats off to George Washington Carver for being an important early peanut promoter. His agricultural efforts extended to cookbooks that included peanut cookies which eventually evolved into the peanut butter cookie of today—hazzah!
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What if I don’t have parchment paper or a baking mat?
These turn out best with a little buffer between them and your pan, but if you don’t have parchment paper or a baking mat, just be sure to lightly grease your baking sheet.
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Can I make these in advance?
Yes. This dough freezes well, so if you want to make some to have on hand, simply wrap tightly in plastic wrap and freeze in an airtight container for up to three months.
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Can I use a different nut butter?
Allergies getting you down? We understand. This recipe can work with your nut butter of choice, though it will completely change the flavor. These cookies do not always work with natural nut butters so be warned.
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Can I use chunky peanut butter?
You can, but creamy is best to keep the integrity of the texture for these cookies.
If you’re looking for more amazing cookie recipes, here are some you will love:
- 6 Ingredient Peanut Butter Kiss Cookies
- Perfect Cowboy Cookies
- Cinnamon Roll Cookies
- Peanut Butter Nutella No Bake Cookies
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
The BEST cookies!! One of my kids said his friend commented his grandma makes the best cookies, till he tried these. Now I get that honor! That’s a HUGE compliment! I highly recommend this recipe. Easy and deliciously addictive!!
I have made these Pb cookies at least 3 times in two weeks!!! I don’t believe I will ever go back to using flour! I am getting ready to put my first batch on in the oven . So this batch makes it 4 time in the past weeks! 😉😊
These were super greasy and just melted in the oven. I followed the recipe exactly as is.
If the cookies turned out greasy and melted, that’s usually the hallmark sign that you used natural peanut butter. Natural peanut butter (the kind that separates) can cause issues in baking because it has a different consistency and fat content than traditional creamy peanut butter. For the best results, stick to regular peanut butter, like Jif or Skippy, as the recipe recommends. That should fix the problem!
I used generic peanut butter and experienced oily cookies. I wish I would have read the comments before baking. Shucks
So sorry to hear that! Generic peanut butters can sometimes have a different oil content, which can lead to oily cookies. For best results, stick with a name-brand, no-stir peanut butter like Jif or Skippy. Hope your next batch turns out perfect!
Just made these and added Reese’s peanut butter chips on them. Yummy
Have often made these peanut butter cookies. We love them. Have made them with crunchy peanut butter and those are great too.
Thanks for sharing many wonderful recipes.
Always great cookies. Can you add an extra egg. Sometimes the eggs are very small. I’m a celiac so have been making these cookies for 30 years. I always use 1/2 white and 1/2 brn sugar I feel like it tastes better, I also use 1 tsp pure vanilla.
Sometimes I add chocolate chips or coconut to my cookies.
I wouldn’t recommend adding an extra egg. The ratios on this one can be a little finicky.
Turned out really good, but I did add some flour for my own preference and they were still quite chewy, best of both worlds. Sometimes the normal flour recipe are like rocks after a day or two. I sprinkle sugar on top before baking. So easy and quick!
Hmm, I wonder how the addition of a scoop or 2 of unflavored protein powder would work. I just may try it!