These are the easiest, most irresistible peanut butter cookies ever. Our recipe is flourless, butter-free, and dairy-free, but the cookies are shockingly good. My family can’t get enough of them.
You won’t believe how amazing these peanut butter cookies taste with just a few simple ingredients. They are soft, chewy, and full of peanut butter flavor. These cookies are a staple in our house whenever I need a quick and an easy treat that everyone will love, these are my suggestions.
Our recipe is based on the old-fashioned 3-ingredient peanut butter cookie recipe, but we add a few extra simple ingredients to make them irresistible. If you’re as much of a peanut butter lover as I am, you should check out ours homemade peanut butter, no bake peanut pie, peanut butter rice krispie treatsand these peanut butter cookie cups!
Main ingredients:
- Peanut butter. You can use crunchy or creamy peanut butter, it’s totally up to you. For best results, use well-mixed peanut butter or store-bought peanut butter. For cookies that are completely from scratch, try making your own homemade peanut butter (Make sure it’s well mixed before making the cookie dough.) You can also swap out the peanut butter for almond butter, I love it homemade almond butter.
- Egg. We use one egg for 1 cup of peanut butter, which gives the cookies texture, flavor and moisture. For extra soft and chewy peanut butter cookies, add another egg. Remember, if you add an extra egg, the dough will be stickier, so you need to chill it for a few minutes before rolling it out.
- Sugar. You can use almost any sugar here. We like a combination of granulated sugar and brown sugar. This combination gives the cookies just the right amount of sweetness. As a basic recipe, we use 3/4 cup of sugar, but a little less for a sweet cookie, you can reduce the sugar to 1/2 cup with no problem.
- Baking soda. Baking soda is the main ingredient in these cookies. It creates a chemical reaction that helps the cookies rise and brown, adding a nice texture. If you’re wondering if you can make peanut butter cookies, you can and they will be like a cake.
- Vanilla extract. It’s rare to see us make cookies without vanilla extract.It adds a nice richness and depth of flavor to sweet recipes.
- Molasses (optional). This is an optional ingredient you rarely see in peanut butter cookies, but I swear by it. If you have light or dark molasses in the kitchen, try adding 1/2 to 1 teaspoon to the cookie dough a slight tang that cuts through the sweetness of the peanut butter.
- Cinnamon (optional). Here’s another unusual ingredient, but I love the combination of cinnamon and peanut butter. The warm notes of cinnamon perfectly complement the rich flavor of the peanut butter.
How to make peanut butter cookies
All you need to make my family’s favorite peanut butter cookies is a bowl and a spoon (that’s all) mix all the cookie ingredients, roll them into balls, and bake them. Seriously, these are some of the easiest cookie recipes at Inspired Taste and they taste so good!
These cookies are super simple, but as you can see from our photos, you can have fun and make jam or chocolate cookies.I even added chopped peanuts or chocolate chips to the cookie dough before baking.
If you’re like me and feel like you’re making cookie dough before you even pop your cookies in the oven, check out our recipe: edible cookie dough. There is a peanut butter cookie option in the recipe.
Easy Peanut Butter Cookies!
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PREP
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Cook
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TOTALLY
You can make these flourless peanut butter cookies in under 15 minutes. They’re soft and absolutely delicious plain and extra delicious with a dollop of jam or a drizzle of chocolate. We prefer them with a mix of granulated and brown sugar, but you can only one type of sugar (we use 1/2 cup brown sugar and 1/4 cup granulated sugar)
**If you are making jam-filled cookies, it is best to add the jam the day of serving.The cookies will become very soft from excess moisture if left overnight.
Makes 16 cookies
You will need it
1 cup (270 g) well-blended peanut butter
1 large egg
3/4 cup (150 g) sugar, use granulated, brown sugar, or a combination
1 teaspoon of baking soda
Fruit salt
1/2 teaspoon vanilla extract
1/2 teaspoon molasses, as desired
1/4 teaspoon ground cinnamon, if desired
Directions:
1:Heat the oven until 350°F (177°C) Line two baking sheets with parchment paper or use silicone baking mats.
2:In a medium bowl, whisk together the peanut butter, eggs, sugar, baking soda, a pinch of salt, vanilla, molasses (optional), and cinnamon (optional) until combined and combined.
3:Flatten or roll into 1-inch balls and place two inches apart on the prepared baking sheets.Press the balls down with the back of a spoon or the tines of a fork to form into cookies.
4:Bake until outer edges are lightly browned and tops look dry, 8 to 11 minutes.
5:00Cool the cookies on the baking sheet for 10 minutes without moving them. Transfer the cookies to a cooling rack to cool completely. (The cookies will harden as they cool.)
Advice from Adam and Joan
- The best peanut butter. Use very well blended peanut butter or store-bought prepackaged peanut butter.
- Salt: Taste your peanut butter before making the cookies. If it’s on the saltier side, you may not need to add a pinch of salt to the cookie dough.
- Peanut Butter Chocolate Chip Cookies. Stir 1/4 cup to 1/3 cup chocolate chips into the dough before rolling and baking.
- Cookies filled with jam. Before baking, use a spoon to make a small hole in the middle of the dough balls. Once the cookies are baked and cooled, spread a teaspoon of jam in the center of each cookie.
- Chocolate cookies. Once the cookies are baked and cooled, melt 1/3 cup chocolate chips and drizzle over the cookies. For Chocolate Peanut Butter Cookies, add a tablespoon of peanut butter to the chocolate chips before melting.
- Reduced sugar cookies. Use 1/2 cup sugar. The cookies will be a little stickier and won’t come off as easily with a fork.They still bake well and taste great, just not as sweet.
- Offer advice. Cookie dough can be stored in the refrigerator for up to 3 days. Although you can bake right away, refrigerating cookie dough makes even better cookies.You can freeze the cookie dough for up to 3 months and bake it frozen (add 1 to 2 minutes of baking time).
- Storage. Store in an airtight container for up to 2 days or freeze, individually wrapped, for up to 3 months. Jam-filled cookies are best the day they are made.
- The nutrition facts below are estimates and are for plain cookies.
Nutrition per serving
Serving size
1 cookie
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Calories
128:
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Total fat
8.6 g
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Saturated fats
1.8 g
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Cholesterol
11.6 mg
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Sodium
163.5 mg
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Total carbohydrates
10.5 g
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Dietary fiber
0.8 g
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Total sugars
8.5 g
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Proteins
4 g
