These Peanut Butter Cookies are super quick to whip up, and are great for a tasty snack or when you need something small but sweet after dinner! See this amazingly easy recipe!
Easy Peanut Butter Cookies:
This is one of my go to recipes when I want to quickly whip up some cookies! I’ve been making this recipe since I was in high school. I actually remember making these cookies in my speech class. We had to do a “how-to” speech and I choose to show how to make these cookies.
So even if you don’t bake, this is one of those recipes you CAN do and you will be glad you tried them.
They have a soft but buttery texture, and if you’ve ever had them before you know they traditionally have those little fork marks, criss-crossing in the middle of each cookie. I don’t really know where that originated, but it’s a signature “peanut butter cookie” thing to do! Some of my very earliest memories were of my mom pressing the fork into peanut butter cookies, and then turning it sideways to make those lines.
Aside from the memories, the other great thing about peanut butter cookies is they are Gluten Free. It can be harder to find good desserts that are GF sometimes, especially if you’re wanting something you’re sure will be tasty! These cookies are full of flavor, so you can feel good about baking a batch for the Gluten Free table at a church dinner, cookie exchange, or for guests.
Peanut Butter Allergy Concerns:
With so many peanut butter allergies out there, I feel like it’s important to note this on the recipe. In my opinion this recipe just does NOT work well without real peanut butter. I have tried to substitute other nut butters, and you can definitely try your own, but please keep in mind your results may vary widely.
I would make these cookies only if you’re going to use real peanut butter.
The one alternative I’ve tried– not in this recipe but in others– is Wow Butter which is made out of Soybeans. It’s texture is the closest to creamy peanut butter that I’ve found. However, it does have the “soy” aftertaste, which although it’s not bad in a sandwich, may be bothersome in cookies.
When in doubt about peanut allergies– find another good ol’ fashioned cookie recipe to make. 🙂 We have plenty of recipes right here on the blog!
Variations for More Flavor
The best part about the recipe is you only need 4 ingredients and no flour! So they are gluten-free!
I like using a good quality, name brand peanut butter for this recipe. Good ones are Jif and Skippy. Any time you’re baking with peanut butter you want to use a type like this, rather than one of the natural ones in which the nuts separate from the peanut oil.
If you want to add chocolate chips or nuts, go ahead and add them in!
A few fun variations are:
- Reese’s Chips or a Mini Reese’s Cup in the middle
- Chocolate chips
- Using crunchy peanut butter for even more nuts
- 1 Cup Peanut Butter
- 1 Egg
- 1 Cup Sugar
- 1 teaspoon Baking Soda
- Optional: 1 teaspoon vanilla, 1/4 Cup nuts, 1/4 Cup Chocolate Chips, extra sugar for sprinkling on dough
Preheat oven to 350 degrees.
Cream together peanut butter, sugar, egg and baking soda in a medium sized bowl.
Mix in any add-ins if you want, such as chocolate chips.
Roll dough into quarter sized balls.
Roll in sugar. Place on greased cookie sheet
Using a fork press the dough down. Rotate fork and press again, forming a # shape.
Bake for 10 minutes. Cookies will be soft. Allow to cool and set for an additional 5 minutes as needed.
You can make double size cookies by doubling the dough ball, and cooking for an additional 2-5 minutes. Be sure larger cookies are even and flat, so they cook thoroughly in the middle.
Using alternatives to peanut butter, including any natural peanut butter is not recommended for this recipe. It will alter the texture and flavor.
Amount Per Serving: Calories: 159Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 8mgSodium: 150mgCarbohydrates: 17gFiber: 1gSugar: 10gProtein: 3g
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