If you love peanut butter, these flourless peanut butter cookies are about to become your new favorite treat! They’re incredibly soft, chewy, and full of rich peanut butter flavor—almost like eating a spoonful of peanut butter, but in the best cookie form.
The best part? They’re made in one bowl, mixed with just a fork, and require no flour, no butter, and no special tools. You can have the dough ready in minutes and fresh cookies on the table in under 20 minutes. They’re naturally gluten-free, simple to make, and perfect for a quick snack, dessert, or even a last-minute craving.
Whether you enjoy them warm and melty or cooled and soft, these peanut butter cookies are always a hit. Let’s make a batch!
Peanut Butter Cookies summary
Flavour: These cookies are rich, peanut-buttery, and lightly sweet with melty chocolate in every bite.
Texture: They’re soft, chewy, and slightly crisp on the edges, even without flour or butter.
Time: The recipe comes together in under 20 minutes from mixing to baking.
Difficulty: It’s a simple, one-bowl recipe that needs only a fork—no tools or mixer required.
Diet: Naturally gluten-free since they’re made without flour.
Serving: Enjoy them warm, or let them cool and store in a jar to keep them soft.
Peanut Butter Cookies ingredients
- Peanut butter: Acts as the base of the cookie, giving it rich flavor, natural fat, and a soft, chewy texture.
- Brown sugar: Adds sweetness and moisture, helping the cookies stay soft.
- Egg: Binds the dough together and gives the cookies structure.
- Baking soda: Helps the cookies rise slightly and creates a light, tender texture.
- Vanilla: Adds warmth and boosts the overall flavor.
- Salt: Balances the sweetness and enhances the peanut butter taste.
- Chocolate chips: Add extra richness and little pockets of melted chocolate in every bite.
How to make Peanut Butter Cookies?
- Preheat the oven to 380°F (193°C) and line a baking sheet with parchment paper.
- Mix the brown sugar and egg in a bowl until smooth and well combined.
- Add the peanut butter, vanilla, baking soda, and salt, then mix again until everything comes together into a soft dough.
- Fold in the chocolate chips (or any add-ins you like).
- Scoop the dough using two spoons and place 12 equal portions onto the baking sheet, leaving space between each cookie.
- Bake for 10 minutes on the middle rack. The cookies will look soft—that’s perfect.
- Rest for 1 minute on the tray, then transfer to a cooling rack. They will firm up as they cool.
- Enjoy warm or let them cool completely before storing in an airtight container.
How to store Peanut Butter Cookies?
These peanut butter cookies store beautifully:
• Room Temperature:
Keep the cookies in an airtight container or cookie jar. They stay soft and chewy for 4–5 days.
• Freezer (Baked Cookies):
Once fully cooled, place them in a freezer-safe bag or container. Freeze for up to 2 months. Let them thaw at room temperature before serving.
• Freezer (Cookie Dough):
Scoop the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen at the same temperature—just add 1–2 extra minutes.
Serving and add-in ideas
Serving
This recipe makes 16 medium-sized cookies — perfect for sharing or enjoying throughout the week!
Add-In Ideas
You can easily customize these peanut butter cookies with your favorite mix-ins. Here are some delicious options:
- Chocolate chips (milk, dark, semi-sweet, or mini)
- Chopped nuts like peanuts, pecans, or walnuts for extra crunch
- White chocolate chips for a sweeter twist
- Mini peanut butter cups chopped into small pieces
- Butterscotch chips
- M&M’s or chocolate candies
- A sprinkle of flaky salt on top after baking
- Swirls of Nutella or chocolate spread (add small dollops into the dough)
Frequently asked questions
1. Can I use natural peanut butter?
Yes, but make sure it’s well-mixed and not too oily. Natural peanut butter can make the dough softer, so the cookies may spread a little more.
2. Can I use crunchy peanut butter instead of smooth?
Absolutely! Crunchy peanut butter will add extra texture and little nutty bites.
3. Can I replace the brown sugar with white sugar?
You can, but brown sugar gives the cookies a chewier texture and deeper flavor. White sugar will make them slightly crisper.
4. Do I need to chill the dough?
No chilling is needed! This recipe is meant to be quick and simple. Just mix, scoop, and bake.
5. Can I make them without chocolate chips?
Yes—these cookies taste amazing plain or with add-ins like chopped nuts or mini chocolate chips.
6. How do I know when the cookies are done?
They should look slightly puffed and soft in the center. They will firm up as they cool, so don’t overbake.
7. Are these cookies gluten-free?
Yes! They’re naturally gluten-free since they’re made without flour. (Always check your ingredients to be sure.)
8. Can I double the recipe?
Definitely. This recipe doubles perfectly if you want to make a bigger batch.
Tips and Tricks
- Use room-temperature egg and peanut butter – this helps the dough mix smoothly.
- Don’t overmix – once you add the peanut butter and chocolate chips, fold gently to keep the cookies soft.
- Scoop evenly – use two spoons or a cookie scoop to make uniform cookies that bake evenly.
- Watch the baking time – cookies may look slightly soft when done; they firm up as they cool. Overbaking will make them dry.
- Add your favorite mix-ins – chocolate chips, nuts, or candy pieces make the cookies extra fun.
- Store properly – keep in an airtight container to maintain softness. You can also freeze baked cookies or cookie dough for later.
- Optional topping – sprinkle a little flaky salt on top before baking to enhance flavor.
- Quick snack tip – these cookies are perfect to enjoy warm right out of the oven, or store them to have a soft treat anytime.
More recipes to try
snayniyeh cooked wheat kernels
Peanut Butter Cookies
Ingredients
- 1 cup smooth peanut butter
- 1 cup brown sugar
- 1 egg
- 1 tsp baking soda
- 1/2 tsp vanilla
- 1/4 tsp salt
- 1/2 cup chocolate chips milk, dark, or semi-sweet
Instructions
- Preheat the oven to 380°F.
- In a bowl, whisk together the brown sugar and egg until smooth.
- Add the peanut butter, salt, baking soda, and vanilla. Mix until well combined.
- Add the chocolate chips and fold them in. The dough will be soft.
- Use two spoons to scoop out the dough and place it on a baking sheet. This recipe makes about 12 medium-sized cookies.
- Bake for 10 minutes on the middle rack.
- Remove from the oven and let the cookies sit for 1 minute before transferring them to a cooling rack. They will be soft at first but will firm up as they cool.
- Enjoy warm, or let them cool completely and store them in an airtight container or cookie jar to keep them soft.
Notes
- Peanut Butter: Smooth peanut butter works best for a soft, chewy texture, but crunchy peanut butter can be used for extra texture.
- Sugar: Brown sugar gives the cookies a chewier, richer flavor; you can substitute some or all with white sugar for a slightly crispier cookie.
- Chocolate Chips: Milk, dark, or semi-sweet chocolate all work—feel free to mix types or add other mix-ins like nuts or candy.
- Cookie Size: This recipe makes about 12 medium cookies; adjust size and baking time if you make them smaller or larger.
- Baking Time: Watch the cookies closely. They will look slightly soft when done but will firm up as they cool.
- Storage: Store in an airtight container at room temperature for up to 5 days. Baked cookies or dough can also be frozen for longer storage.
- Gluten-Free: These cookies are naturally gluten-free since they contain no flour.
Looks delicious! Cant wait to try
Thank you! I hope you like it ❤️