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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
Ingredients
  • 1 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Instructions
  • 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.
Notes
Conventional peanut butter works best in this recipe. Results using natural peanut butters may vary. 

Nutrition

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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Tracy
March 26, 2020 10:07 pm

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?

Mary Ann Datema
March 24, 2020 9:09 pm

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

catherine brooks
July 16, 2020 11:08 am

Third time making these. I was trying to give myself a reason to make them again ans decided that these cookies were reason enough.

Yvette
May 24, 2020 11:12 am

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!!

D. R
March 27, 2020 2:13 pm

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

Josie
March 25, 2020 4:42 pm

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

March 25, 2020 9:29 am

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

Jo Ann
March 24, 2020 4:54 pm

5 stars for such an easy recipe

Sherrie
March 23, 2020 1:56 pm

5 stars
I’m not a Baker, but I didnt have any flour or or ingredients so I thought I would give your recipe a go. Glad I did everybody loved them aafter a few trysts lol I burnt the first ones ,the second one fell apart after that a home run. lol a touchdown thank you so much .
Littleindian

Rockinpaula
October 26, 2020 10:47 am

4 stars
My GRANDMOTHER’s Recipe?!
EZ to remember, assemble, bake and ENJOY.

Nancy
October 26, 2020 10:34 am

5 stars
I had an Aunt that was allergic to gluten before any of us knew what it was so this was a favorite a family gatherings. Sometimes we used just one of the sugars and miniature peanut butter cups on top makes them even better.

Dianne Smyth
August 26, 2020 7:03 am

Made these for my 11 grandkids and families ,for my husbands beach party birthday .They were a hit,easy,quick and Delish
Love all your recipes!!
You are amazing !!

Simone
June 26, 2020 9:45 am

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.

Edith
April 26, 2020 3:24 pm

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?

Thanks!

Lisa Meier
April 9, 2020 7:53 pm

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!

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