These 4 ingredient peanut butter cookies are the easiest peanut butter cookies, they are crunchy and full of peanut butter flavor, and come together in 20 minutes!
These 4 ingredient cookies are naturally gluten free since they are made without flour! They are also naturally dairy free and are perfect for peanut butter lovers!
The texture of these cookies is crispy on the outside and slightly chewy on the inside and take 20 minutes to make from start to finish!
One of my favorite parts about this recipe is that it is made with only a whisk and a large mixing bowl. There is no need for a stand mixer or an electric hand mixer! So simple but so delicious!
For more cookie recipes, check out my Oreo chocolate chip cookies, vanilla half moon cookies, cheesecake cookies, and soft strawberry shortcake cookies.
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Why this recipe works
- Peanut butter flavor- these cookies are absolutely loaded with peanut butter flavor and are made with 1 whole cup of peanut butter!
- Ease- these cookies can't get easier! They are made in one bowl, made with only 4 simple ingredients, and use a whisk and no electric hand mixer or stand mixer!
- Naturally gluten free- they are naturally gluten free and low carb and are perfect for many allergies! They are also dairy free!
- Time- this entire cookie recipe takes 20 minutes to make from start to finish: 5 minutes to make the cookie dough, 10-12 minutes to bake, and you're done with perfectly delish cookies!
- Texture- the texture of these cookies is truly a winner! With only 4 ingredients you get a chewy on the inside and crispy on the outside cookie!
Ingredients
Before you start to make this four ingredient peanut butter cookies, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Peanut butter- and peanut butter will work for this recipe, natural, processed, chunky, or smooth. The results will be different for each peanut butter kind. We prefer to use smooth store-bought peanut butter.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
It is common to use brown sugar for peanut butter cookies so you can use light brown sugar or dark brown sugar if you don't want to use white granulated sugar.
Egg- you will need 1 egg for this recipe. Make sure that your eggs are at room temperature.
Baking soda – baking soda helps the cookies rise and spread. Make sure that your baking soda isn’t expired. Don’t replace baking soda with baking powder!
Instructions
Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
Into a large mixing bowl, add the egg, granulated sugar, creamy peanut butter, and baking soda.
Use a spatula or a whisk to mix the mixture until a smooth dough forms.
Using a 1 ½ tablespoon cookie scoop, scoop the cookie dough balls onto a parchment paper-lined baking sheet at least 2 inches apart.
Use your clean hands to roll each dough ball into a round ball.
Flatten the balls with a fork, making a crisscross pattern. If your fork sticks to the dough, dip it in water and repeat the crisscross pattern with all the balls.
Bake the cookies in a 180c (350f) preheated oven for 10-12 minutes or until the edges become lightly golden brown. The cookies will be very soft but will harden while they cool.
Expert Tips
- Don’t overbake these cookies. For a chewy on the inside and crispy on the edges cookie texture, bake these cookies for no more than 10-12 minutes. They keep baking in the cooling process.
- Use room temperature ingredients. You must use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 5 minutes so they will be firmer and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
- Use smooth store-bought peanut butter and not chunky peanut butter for the perfect texture.
Faq's
The basic ingredients for peanut butter cookies are peanut butter, an egg, and sugar.
These cookies have a rich peanut butter flavor, they are crispy on the outside and slightly soft on the inside.
These cookies will last for up to 3 days stored in an airtight container at room temperature, or in the freezer placed in an airtight freezer-friendly container for up to 2 months.
This may happen if you overbaked your cookies. Bake your cookies until they are lightly golden brown for up to 12 minutes for the perfect texture.
Storing
Store these cookies in an airtight container at room temperature for up to 3 days.
Freezing
Follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
When you are ready to bake them, bake them in a 180c (350f) preheated oven for 10-12 minutes. There is no need to thaw the cookie dough balls.
The second way you can freeze these cookies is by baking them according to the instructions, letting the cookies cool completely, and freezing them in an airtight freezer-friendly container for up to 2 months.
When ready to use, let them defrost overnight in the fridge, or reheat them in the microwave for a few seconds at a time until they're defrosted..
Substitutions
Nut butter- You can use processed almond butter or cashew butter instead of peanut butter if you are allergic to peanut butter!
Natural peanut butter- some people tried these cookies with natural peanut butter and it turned out great. We didn't try it yet, but if you do, let us know how it turns out!
Sugar- swap the granulated sugar with brown sugar for an extra chewy texture and richer flavor.
Variations
Chocolate chips- these cookies taste great with chocolate chips, add ½ a cup to the batter and bake it according to the instructions.
Add-ins- you can add your favorite cookie add-ins like chopped nuts, shredded coconut, mini marshmallows, and more!
Peanut butter- you can use either chunky peanut butter or creamy peanut butter for this recipe.
Peanuts- chop some peanuts and add them to the cookie dough for a crunchy texture.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
More peanut butter recipes
Chocolate peanut butter ice cream- This chocolate peanut butter ice cream recipe is made with 4 simple ingredients, made without an ice cream machine, takes 10 minutes to prep, and is extremely creamy.
Healthy peanut butter cups- These healthy peanut butter cups are made with only 5 ingredients, taste like Reese's peanut butter cups, and are gluten-free, dairy-free, vegan, keto, and low on sugar.
Chewy peanut butter cookies- These chewy peanut butter cookies are made with creamy peanut butter, extra chewy middle, and lots of peanut butter flavor.
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📖 Recipe
4 Ingredient Peanut Butter Cookies (20 Minutes)
Ingredients
- 1 cup Peanut butter creamy, like Jiff or Skippy (not natural)
- 1 cup Granulated sugar
- 1 Egg
- 1 teaspoon Baking soda
Instructions
- Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
- Into a large mixing bowl, add the egg, granulated sugar, creamy peanut butter, and baking soda.
- Use a spatula or a whisk to mix the mixture until a smooth dough forms.
- Using a 1 ½ tablespoon cookie scoop, scoop the cookie dough balls onto a parchment paper-lined baking sheet at least 2 inches apart.
- Use your clean hands to roll each dough ball into a round ball.
- Flatten the balls with a fork, making a crisscross pattern. If your fork sticks to the dough, dip it in water and repeat the crisscross pattern with all the balls.
- Bake the cookies in a 180c (350f) preheated oven for 10-12 minutes or until the edges become lightly golden brown. The cookies will be very soft but will harden while they cool.
Notes
- Don’t overbake these cookies. For a chewy on the inside and crispy on the edges cookie texture, bake these cookies for no more than 10-12 minutes. They keep baking in the cooling process.
- Use room temperature ingredients. You must use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 5 minutes so they will be firmer and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
- Use smooth store-bought peanut butter and not chunky peanut butter for the perfect texture.
carol says
Absolutely delicious!!!!