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.
These are great! Also dairy-free which is wonderful for me right now!
I make these cookies 2-3 times a week. I bake mine for 13 minutes instead of 15. We LOVE them! Sooo easy. Also, after stirring the ingredients, I place the bowl with cookie dough in the fridge for about 15 minutes. It’s easier to form the balls by hand that way, otherwise the dough will be soft and sticky.
These are by far the best peanut butter cookies I have ever had. My husband is a huge fan of peanut butter cookies, but I typically am not. This recipe has changed me…I am addicted!
My GRANDMOTHER’s Recipe?!
EZ to remember, assemble, bake and ENJOY.
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.
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 !!
Third time making these. I was trying to give myself a reason to make them again ans decided that these cookies were reason enough.
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.
Amazing and delicious.
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!!