Peanut Butter Cookies
Because it’s ridiculously simple, fast, and actually tastes like peanut butter made cookie-shaped. No fancy equipment, no weird ingredients, and it’s almost impossible to mess up.
Perfect for last-minute baking emergencies, midnight cravings, or impressing someone with zero effort. (Yes, even you.)
Ingredients You’ll Need
- 1 cup smooth peanut butter (about 258 g) — don’t use flavored junk; go classic.
- 1 cup granulated sugar (about 200 g)
- 1 large egg (room temp if you care about even mixing)
- 1 tsp baking soda
- 1/4 tsp salt (omit only if your PB is already outrageously salty)
- 1 tsp vanilla extract (optional but lovely)
- Optional: coarse sea salt for sprinkling, or 1/2 cup chocolate chips for the lazy gourmet upgrade
Step-by-Step Instructions
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment or a silicone mat. Preheating is not optional.
- In a bowl, mix the peanut butter, sugar, egg, baking soda, salt, and vanilla. Use a spoon or spatula — no mixer required. Stir until the batter looks glossy and uniform.
- Scoop tablespoon-sized portions onto the sheet, spacing about 2 inches apart. Flatten each ball slightly with a fork in a crisscross pattern — that classic PB cookie look. If you’re adding chips, press a few on top now.
- Bake 10–12 minutes. The edges should be set and the center still a touch soft. They’ll firm up as they cool. Do not overbake — these are best when slightly tender.
- Let cookies cool on the sheet for 5 minutes, then transfer to a rack. Sprinkle with sea salt if you want to be bougie. Eat warm, or store in an airtight container for up to 4 days (if they last that long).
Nutritional facts
Yields: About 18 cookies
(These are approximate values — ingredients vary. Numbers rounded sensibly.)
| Per cookie | Calories | Fat (g) | Carbs (g) | Protein (g) |
|---|---|---|---|---|
| Per cookie (avg) | 131 kcal | 7.4 g | 14.0 g | 3.9 g |
| Per batch (18 cookies) | ~2362 kcal | ~134 g | ~252 g | ~70.5 g |
These cookies pack a decent protein punch thanks to peanut butter — not a health food, but better than many butter-and-sugar bombs. They’re high in healthy fats (monounsaturated), which help keep you fuller than a plain sugar cookie would. IMO, enjoy them as a treat after a workout or with your morning coffee — portion control is your friend.
Common Mistakes to Avoid
- Skipping preheat. Rookie move. Oven temp matters.
- Overmixing once the egg joins — stir until combined, then stop.
- Baking too long. Cookies continue to cook on the sheet. Pull them when the edges look set.
- Using natural peanut butter that separates without stirring it well. If you use one that’s oil-separated, mix the oil back in so dough isn’t weirdly dry.
- Crowding the pan. These spread a bit; leave space.
Alternatives & Substitutions
- No peanut butter? Use almond or cashew butter (texture/taste changes slightly). Note: some nut butters are runnier — chill dough if needed.
- Want lower sugar? Swap half the sugar for a granulated sweetener that measures 1:1 (e.g., erythritol blends). Result = slightly different texture.
- Eggless? Use 1 flax egg (1 tbsp ground flax + 3 tbsp water, 10 min rest) — cookies will be denser.
- Add-ins: chocolate chips, chopped peanuts, or a swirl of melted chocolate on top. Don’t go overboard unless you’re trying to impress.
FAQ (Frequently Asked Questions)
Can I use crunchy peanut butter?
Yes — go wild if you like texture. Crunchy will add nuttiness and small peanut bits in every bite.
Are these gluten-free?
Yep — as long as your peanut butter and add-ins are labeled gluten-free. No flour involved.
Can I freeze the dough or cookies?
Totally. Scoop the dough onto a tray, freeze until firm, then bag. Bake from frozen, adding 1–2 minutes to bake time. Cookies freeze well too.
Why did my cookies fall flat?
Probably overmixed, too-warm dough, or too little baking soda. Chill the dough 10–15 minutes next time and make sure your soda is fresh.
Can I halve the recipe?
Yes — math is your friend. Use half of each ingredient and bake the same way.
Can I swap sugar for brown sugar?
You can. Brown sugar gives a chewier, deeper flavor. Yum.
How do I make them more chocolatey?
Add 1/2 cup chocolate chips to the batter and press a couple on top before baking. Or drizzle melted chocolate after cooling.
Final Thoughts
You just made gloriously simple, perfectly peanut-buttery cookies with minimal drama. Give yourself a high-five. These are great for sharing, gifting, or hiding at the back of the fridge for midnight stealth snacking. If you want to up the presentation, sprinkle a tiny pinch of flaky sea salt on each warm cookie — it’s the tiny adult flex that makes people think you’re fancy. Now go impress someone—or yourself. You’ve earned it.
