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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!

Peanut butter cookies with milk

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!

  • 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.

  • 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.

  • 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. 

  • 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:

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.

Close up of Peanut butter cookies
Dunking peanut butter cookie in milk
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!
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
  • 1 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Preheat oven to 350°. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
  • In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the peanut butter, white sugar, and brown sugar together on high until creamy and smooth, 2-3 minutes. Add the egg and vanilla and mix until combined.
  • Using a heaping tablespoon, spoon the dough and roll into 1 1/4-inch balls. Place on prepared cookie sheet and place approximately 2-3 inches apart. Use a fork to press the cookies down, creating a cross-hatch pattern.
  • Bake in the preheated 350 degree oven for about 8 minutes.
  • Allow cookies to finish cooling completely on baking sheet before removing. Store in an airtight container.
Conventional peanut butter works best in this recipe. Results using natural peanut butters may vary. 


Serving: 1cookie | Calories: 101kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 54mg | Potassium: 79mg | Fiber: 1g | Sugar: 10g | Vitamin A: 13IU | Calcium: 10mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Peanut Butter Cookies

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4 stars
I just made them and like them very much! They turned out great and 8 minutes was the correct time. One question, Rachel…the brown sugar, packed 1/2 cup or not packed?

1 star
Disappointed. These dont cook in 8 minutes. They don’t taste very good either. Even the kids didn’t eat but one. Had to start over with a traditional peanut butter cookie recipe. 🙁

I’m sorry your peanut butter cookies did not turn out. We haven’t experienced anything like that. Is it possible you missed a step or an ingredient?


3 stars
Too much sugar!


4 stars
I slightly heated the peanut butter(20 sec in microwave) to blend with sugars better and used chunky as that is all I had with Covin-19 issues. Impossible to roll into a ball. But as a drop cookie they are fine if you increase the baking time to 12 minutes. The second batch I added 1/8 cup Hershey’s dark chocolate chips and they made into a really great drop cookie without the classic fork pattern. Easy and good.

5 stars
Amazing and delicious.


4 stars
I used chunky peanut butter and added a few chocolate Chips. I also had to keep them in oven 5 minutes longer. They were delicious! Tasted even better the next day! Lots of sugar so you don’t need too many but they are yummy!!


5 stars
I love these cookies and my family loved them, super easy recipe. Since I am TD1 diabetic and was wondering if you had any easy recipes using Splenda?


Patricia Richardson

3 stars
These did not get done in 8 minutes. Put back in for 5more min. Looked done but just fall apart. Not sure why they did not come out correctly.

Lisa Meier

5 stars
With flour being such a precious commodity right now, this recipe was perfect. With the addition of my MIL’s raspberry jam which balanced the sweetness, these were perfect!


3 stars
Ok recipe. A little too soft for me.


5 stars
I’ve made these a few times now and they are a hit with my family! Easy to make and super yummy.

D. R

5 stars
I was unsure when I pulled them out of the oven but they were perfect! Whole family loved it!


5 stars
I love this recipe, hubby is gluten free and he loves them as well.

5 stars
im going to make these today,they look really yummy ,i hate working with messy flour,so when i saw it didnt have any,i knew this was going to the thing to make,when im done im going to put jelly on them and serve them up thank you for this recipe

Mary Ann Datema

I replaced the sugar and brown sugar with baking stevia. Cookies were good!

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