Last updated on July 1st, 2016
Yesterday, out of the blue, I developed a sudden desire to eat peanut butter cookies. To fight the temptation, I first vacuumed the entrance hall. Then I went for a swim. Then I took Lily the Beagle for a long walk. And when we returned from our stroll, I made a big batch of peanut butter cookies.
Peanut butter cookies are so delicious they should be illegal. They are sinfully easy to make, too. I use the same 3-ingredient recipe that’s been floating around the internet of late. It’s the same recipe that I and millions of other cookie enthusiasts have been using for decades.
To start, tip 1 cup peanut butter (I use a creamy commercial version) into a bright green bowl.
You can, if you wish, add 1/2 teaspoon almond extract (Silver Fox’s preference), or 1/2-to-1 teaspoon vanilla extract (reader Shannon A’s recommendation).
Violently beat the ingredients until smooth and thick — about 30 seconds.
Then take a small clump of dough, and roll it between your palms to form a 1-inch-diameter ball.
Place the ball on a parchment-lined baking sheet. Repeat the above 2 steps for the remaining dough, spacing the balls about 1 inch apart.
Flatten each cookie with the tines of a fork…
Then rotate the fork and press again, to make cross-hatches.
When you are finished, your cookies will look something like this. Some bakers like to sprinkle the cookies with sugar just before baking, but I never do.
Bake on the center rack of a preheated 325°F oven until done — 15 minutes. By the looks of things, you’ll think the cookies are under-baked. But just let them cool on the baking sheet for 15 minutes, and they will firm up beautifully.
When firm, transfer the biscuits to a wire rack, and let them cool completely.
As you’ve just seen, these cookies are a cinch to make. They are melt-in-your-mouth-delicious, too. Betcha can’t eat just one!
In the comments field below, let me know if you’d like to give these blissful bites a try. Meanwhile, here’s the printable recipe:
Fast to make, gluten-free, and definitely delicious!
Ingredients
- 1 cup peanut butter
- 1/2 cup sugar
- 1 large egg
- Optional: 1/2 teaspoon almond extract OR 1/2 teaspoon vanilla extract
Instructions
- Center the oven rack; preheat the oven to 325°F.
- Tip the peanut butter, sugar, egg, and optional extract into a large bowl. Beat with a stout spoon until blended and thick.
- Pinch off small sections of dough, and roll them between your palms to form 1-inch-diameter balls. Place the balls on a parchment lined baking sheet, spacing them about 1 inch apart.
- Flatten the balls with the tines of a fork, then rotate the fork and press again, to make crosshatches.
- Bake in the preheated oven just until set -- 15 minutes. Let the cookies cool on the baking sheet for 15 minutes (they'll firm up as they cool), then transfer to a wire rack, and let cool completely.
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Shannon A says
Throw a smidge of vanilla extract in there (a teaspoon does the trick) — totally kicks it up a notch. I make hundreds (and hundreds) of these cookies a year. They’re my go-to potluck/dinner party contribution! So good and so easy.
Rita C says
OH MY! You make it very difficult to be “good”! Seems that I may have to satisfy MY sweet tooth by baking these tonight!!!! 😉 TY
Lisa G says
I love peanut butter cookies, but have always used a recipe with more ingredients! I will have to try these soon!!
Funny story about me and PB cookies: I was 20 and pregnant and craving PB cookies. My husband went to the mall to get me some, but he eas taking too long! I looked up the recipe in my cookbook and was taking the first batch out of the oven when he got home. He stayed mad for several days, but I don’t know why…I ate ALL of the cookies, store bought and home made!!
Kevin Lee Jacobs says
Lisa G – Great story! (Of course, now I’m wondering if I might be pregnant…)
Margaret says
Oh my. I was thinking of making a peanut butter and banana smoothie for dessert this evening, but I think I’m going to have to have one of my kids make these instead. But with 5 of us, we’ll have to triple, quadruple the recipe! Do you think these would freeze well…I’m guessing so. These would be great to freeze and have as snacks for the kids’ lunches. Thanks for sharing!
Mary in Iowa says
Just pulled a loaf of no-knead rye bread out of the oven and was thinking of making a batch of cheese straws. I’m 99% sure I just changed direction. Have never baked GF, and need to discover if baked goods are as delicious w/o flour. Even though I go through a lot of it, wouldn’t have thought of almond extract with p-nut butter, but why not? I’ve been known to use almond or orange extract/oil in almost anything. Thanks for nudging me. Sugar it is. The cheddar isn’t going anywhere.
Kevin Lee Jacobs says
Hi Margaret – I know the cookies refrigerate well. In my home, they’ve never lasted long enough to freeze!
Hi Mary – Rye bread: yum! Brenda Johnson (my taste-tester) and Silver Fox both thought the PB cookies with almond extract were super-delicious.
Janel says
I will DEFINITELY be trying these soon. Have never made GF pb cookies, but love the old recipe using flour. I might find I prefer these. Thanks for sharing, Kevin.
Beverly, zone 6, eastern PA says
These look exactly like the ones served in the cafeteria of my high school… 42 years ago!!!
I am pretty sure they were made with flour, though, but the resemblance is uncanny.
I have to whip up a birthday cake for Saturday but I’ll put these PB cookies at the top of the list for next week. You are so handy to have around!!!!
PS I made your Spiced Plum Cake again, a fourth time !!!!!
Kevin Lee Jacobs says
Hi Janel – I didn’t miss the flour at all. Enjoy!
Hi Beverly – Three cheers for Spiced Plum Cake. I made it again last weekend!
Jo-Anne Collis says
No flour???…that’s awesome>>>>>>tell me it’s true!
Ruth Padgett says
Not too early in Indy to try a batch with each extract. Labor day weekend family treat!!
Brenda Johnson says
It’s true! I did love the almond extract version!!! What a unique yet perfect combination of flavors!!!! (Of course I tried both the almond and vanilla extract versions…and found both to be just delicious! Everything a peanut butter cookie should be- sweet with just a hint of saltiness from the peanut butter, chewy and totally magical! (as evidenced by them disappearing!! 🙂 ) Thanks for sharing Kevin!!!
Sue says
Yup-these are great. Have made them
With chocolate chips too
Ruth Padgett says
The fav at our house is almond extract! But we’re having no difficulty gobbling up both versions 🙂
Tammy says
My three kiddos and I whipped these up on a whim last night – they were super good and super easy. In fact, my kids pretty much did all of the work. I had no idea that you could make PB cookies with only three ingredients, and they’re even better than the regular PB cookie recipe I’ve been making my whole life. Thanks for sharing, Kevin!
Tammy
Mary from Forida says
Here in Florida I grow my own peanuts pretty much year around so easy to gather real ones for PB and use this recipe often. Sometimes been known to add chocolate. Nearly all commercial PB is GMO so I decided they are not for me.
Kevin Lee Jacobs says
Hi Tammy – Glad to hear that you and your children enjoyed these cookies!
Susan says
Yippee! These are only 2 points on my Weight Watchers diet. I can eat these guilt free and love them.
Janie Davis says
Question? Has anyone tried these with a sugar substitute? My husband is diabetic and loves peanut butter cookies.
Sharron McAvoy says
My favorite Junior High School Louisiana History or my favorite of anytime teachers was Mary Jane Pope. I made my first mini scape of a New Orleans courtyard while in her class. Now, just to sit in my gazebo with some peanut butter cookies….
Lisa Grandstaff says
Huh, who’d a thunk it? No more than three ingredients. Will need to try these. But Kevin, I did CRACK UP at your diversion attempts… it is a page ripped right out of my own book!
“Hmm, let me try THIS instead of eating_________. Um, no, well…. that didn’t work. Let me do THAT instead of eating__________. Dang! Now I’m under stress, and stress is NOT good for the body, so I must relent at have a tiny bit of ___________.”
Next time– and yes, I’m afraid to unleash another beast in my home– I’ll give these a try. I must forgo the project for now, however, as I’m leaving for Italy on Thursday. One week of cooking classes in the Tuscan countryside, then a weekend in Firenze before returning home. I wonder what the Italian take on peanut butter is? Probably they don’t use it… Italian [authentic] Nutella would mosts likely be their choice. Hazelnuts because ground nuts aren’t a native food on that continent, may never have caught on like they did here!
lin says
Dang, my favorite cookie. Home alone I can zip right into indulgence overload & I will certainly use the almond flavoring!
Arden Rembert Brink says
I’ve seen variations on this recipe floating around the internet and it always seems so, well, improbable with only those ingredients. But since I have absolute faith in your recipes, I’ll just have to make the leap and make these. How many did you find the recipe made? (I’m trying to figure out how much actual sugar would be in each one….)
Thanks, as always, for all you do!
Denise T. says
Firstly, thanks for making it easier to print your recipes. Even though my printers are not working right now thanks to a cable modem/router upgrade yesterday, I appreciate the change. I will be baking these cookies today to help sooth my nerves as I try to reconnect my computer network. You never appreciate your printer until it’s not there.
Also: Have you tried Ground Cherries (also Husk Cherries)? I made Ground Cherry jam yesterday and this morning had some on my toast and man oh man it is good. How did I live for 50+ years before growing these babies! I was boiling the batch down yesterday when the cable guy showed up. Say that was fun. I’m amazed it didn’t burn.
Thanks again for the recipes and smiles, Denise T.
Diana Dougan says
Love you, love your blog, love your recipes! And four gluten free grandkids to treat – this recipe will be perfect. Thank you.
Nelly says
No flour? That’s impossible! I need more carbs in my life!
Sharon Koss says
Can’t wait ti try these. Maybe make 2 batches and share them!
Lorra Dickinson says
Kevin,
The PB cookies sound easy and great. They have always been my favorite. However, my grandson Elias is very allergic to PB. Have you ever tried it with sunflower butter? Do you think it would make a difference?
I am new to your site but I am loving it.
Lorra
Kevin Lee Jacobs says
Hi Lorra – I suspect this recipe would work very well with sunflower butter.
Melodae Farley says
I roll the dough balls in Demerara or Turbinado sugar before putting on the sheet to flatten.
sharon says
My husband is allergic to peanuts and also almonds! I don’t make peanut butter cookies very often mostly when he is gone. Can’t wait until next time so I can try with the almond flavoring.
Deb says
When my late husband was undergoing chemotherapy, he developed high blood sugar from all the steroids they pumped into him. I used a recipe similar to this one with a sugar substitute I found on a low carb site. He loved them. Thank you for reminding me. Our daughter is gluten intolerant, so now I’ll make some for her. I had almost forgotten these.
dolores says
Hey, Kevin, I’m forever looking over recipes and making big plans to make ’em – that is until I get in the kitchen and see all the stuff I have to haul out. Stops me almost every time.
I think the PB cookies look just about perfect for the likes of me (88 years old and feel as though I”ve done my share of cooking). And yummm, shades of memories past….
Marge R says
COOKIE TEST! COOKIE TEST! COOKIE TEST!
Kevin I just made 2 batches of these cookies for hubby. I used vanilla extract and my Thai Cinnamon (my favorite). They are very good. Who knew?
Kevin Lee Jacobs says
Hi Marge R – Glad you liked the cookies!!!
LindaMarie says
Kevin, I will try these for sure. I enjoy almond butter, so I think I will try your recipe first and then experiment with almond butter, almond extract and vanilla extract too… trying them all together!
Thank you Kevin!
Emily says
OMG! I have to make these! If I give most away to my neighbor I won’t feel so guilty eating some.I like the idea of almost extract.
Janet says
Hi Kevin! I absolutely love, love, love peanut butter cookies! By chance, would you have the calorie content per cookie? I’ve recently lost 50 pounds, and I don’t want to sabotage myself! Thank you for these wonderful recipes!
Cheryl hodges says
I’ve been looking for these cookies Kevin. Thank you!
Linda A says
Blissful, yes. But “sinfully easy”? Does easy need to be sinful? Well guess we
could play around with these words forever or put the Catholics to rest
and just enjoy some delicious cookies we can throw together quickly
after a brisk walk. Guilt-free calories – how great is that?! Maybe that’s
what you were driving towards?
Barb says
Kevin, Are those cookies crunchy or soft? They look delicious. Haven’t made homemade peanut butter cookies in years. Oh so tempted right now!
Ronnie says
Hi Kevin! I love peanut butter cookies! They remind me of my Dad, as my Mom would make these quite often for him! Sometimes she would put a thumb indentation and add jelly! Really good!
Thanks for the memories…and I think I’ll make a batch!
☺ Ronnie
Pam says
These have to be the easiest cookies ever! Thank you, Kevin, for the recipe. I would like to try other similar recipes if you have any to share.
Ann says
These cookies sound very yummy!
SueEllen says
Mmmmm! I am drooling here!!
Going to make a batch of these for my beloved… and me!!
Thank you Kevin!!
Maxine Page says
Just finished making the peanut butter cookies – soooo easy and soooo delicious and GF to boot. Thanks!
Faye says
I can’t believe I jumped up from the computer this morning and immediately made these cookies. I used the almond extract for this batch and I am going to make a second batch with the vanilla extract for a side by side comparison. In my haste, I forgot to put parchment paper on my cookie sheet but I found that I did not need it because the cookies slipped easily off of my ungreased stainless steel cookie sheets. Paired with a glass of ice cold milk, these are delicious.
Kevin Lee Jacobs says
Hi Maxine and Faye – Happy to hear that you tried — and liked — the cookies. Have fun experimenting with different extracts!
Vivian W. says
Great cookies. Next time may add mini chocolate chips. Thanks Kevin.
Sheila L says
I’ve been making this recipe for decades, but with 1 c of sugar. I’ll try it with less!
Mary says
Make sure you are using Gluten-Free vanilla or they will not be completely gluten-free.
Peggy says
Kevin. Would old Fashion P.B. Like Adams work? That’s only brand I Buy. Thanks!
Kevin Lee Jacobs says
Hi Barb – The cookies are soft but firm. They are also totally delicious!
Hi Vivian W. – So glad the cookies worked out for you.
Hi Peggy – If you stir it thoroughly (and I’m sure you will!), old-fashioned or all-natural peanut butter should work splendidly for these cookies. Enjoy!
Emily Fischer says
I can’t believe this, Kevin! These “Good Ole Peanut Butter Cookies” of yours were absolutely the best I [and Wayne] have ever eaten. And I’m not a peanut butter cookie lover. The thing that I really loved, and than first caught my eye, is the number of ingredients. Only 4! That’s my number! I hate recipes that list about 10-20 ingredients and rarely ever will give them a second look. Additionally, I actually had all the ingredients in the cupboard w/o having to make a trip to the grocery store. Thank you so much. I love your weekly updates. I’m very old and you teach this old lady lots of good stuff. Thanks. P.S. my dogs love the cookie dough too.
Emily says
Now Wayne and I are trying to figure out how many gm. of protein and calories in each cookie. I got about 25 cookies out of the batch. We use peanuts as a significant part of our protein [as opposed to meat] so eating a few cookies can maybe substitute for that. I like that idea.
Annie says
These were delicious!! I did add pure vanilla. Everyone who ate these loved them!!!!! I finished one batch off with sea salt prior to baking……they were delicious as well.
Thanks Kevin!
Annie
Judy says
These are amazing!! I’m going to try it with almond butter next!! Thanks Kevin
margaret says
Well it happened-You got me to bake cookies again. I swear, it’s been 20-30 years or more, can’t remember when. Those little peanut butter gems are in the oven. Can’t wait to taste. So quick, so easy. Almond extract with the peanut butter-yay! Thanks Kevin. Gotta take ’em out to cool.
vera says
I baked your peanut butter cookie today, I had three straight away!!!!! delicious! So easy, thank you Kevin
Angela Willis says
Hum…what if I dipped these in chocolate or added cocoa into the mix (with a little extra sugar)… I think I will have to go play in the kitchen! Yum!
Brenda Johnson says
Just finished a double batch of these (for my drivers at work) and they couldn’t have been easier to pop together!!! Cleanup was a breeze thanks to the parchment too!!!
Kirsten says
I’m getting ready to drive to Florida, for the winter. A sack of these will greatly improve the arduous journey!! Thanks!!!!!
Gail Bowman says
Baked the Peanut Butter GF and the Almond Butter GF cookies for a family retreat at a lodge in Gatlinburg, Tennessee. What a hit!!!! Everyone loved them, even those not trying to eat gluten free. The most amazing story though is that as we were loading the cars to leave, our sister from West Virginia loaded her back seat with luggage and leftover food. On top she left a bag of snacks for the trip home in a plastic grocery bag. Suddenly as we were all walking out the door, a big black bear comes plunging over the retaining wall from the woods and ran towards a garbage bag we were taking to dump. We all screamed and he veered away toward the car with the cookies with the passenger door open and the trunk and proceeded to crawl in the front seat. He grabbed the bag of snacks and took off spilling most of the treats, but OH NO…not the cookies. He stole the cookies and the recipes. I’ve just resent them to her from my computer. I have great pictures of the Great Cookie Escape..:) Thanks Kevin.
Kevin Lee Jacobs says
Hi Gail Bowman- What a story! Would love to see pix — you can send them here (use @ symbol for “(at)”):kevin(at)agardenforthehouse.com
Judy Pennington says
Peanut butter cookies were a staple around the house when I was a kid. Mom always made them and when she flattened them with the fork, she always dipped it in sugar, (to keep it from sticking to the dough) and it left a nice sweet crunchy to the tops of them.
Janet Metzger says
PS; I recipe I may use! I will need to substitute almond for peanut, but it will work!
Again, thank you!
JGM
Kristal says
Your recipe is delicious adding almond oil is perfect! I2nd round I ran out of peanut butter, substituted almond butter used brown sugar and vanilla. Score! Thx
Jon Beattie From Richmond! says
Ok Kevin, Today was a great day ( Well kinda ) Beautiful get together with some of our business freinds to kick off the RED DRESS campain of the American Heart Association.
Staffing needed some toughness about life but rather stressful overall.
I wanted something sweet and remembers this recipe, 8 minutes to go so wish me luck !!
Arvella says
This cookie looks way too easy. Worth a try. Love your website and recipes.
Cathy says
Has anyone used a granular sugar substitute for these? i am low carb and trying to someday be no added sugar. Curious to know if anyone tried this, and how necessary the sugar is to the texture of the cookie. i am currently using pure stevia as my sweetener, so it would just be a teeny tiny amount if i used that instead of a granular substitute.
Lynda Kowalski says
Question – can I substitute SPLENDA for for or won’t it hold together? Challenge to bake both sugar and gluten free.
Kevin Lee Jacobs says
Hi Cathy and Lynda – I can’t say for certain, but I doubt the texture of the cookies will be affected (by much) if you use a sugar substitute. If you try them with stevia or Splenda, let me know how they turn out for you!
Cheryl Scharling says
Ca you use brown sugar instead? How would it affect the outcome?
Lori Savoie says
Someone asked about using Splenda. Not a good idea, they fell apart too easily. Next time I’ll use regular sugar.
Audrey says
Kevin, all of your recipes are so fabulous! All work out so beautifully. Thank you!
My nephews love these cookies…I add chopped roasted peanuts and dark chocolate chips, And vanilla.
Thanks so much for all of your hard work, and entertaining presentations!
xxx
Kevin Lee Jacobs says
Hi Audrey – Love your add-ons. Thanks for the review!
Geo says
Peanut butter is not uniform- some is salted and some is not. Many commercial brands add sugar.
I use organic peanut butter with neither added sugar or salt- will it make a difference?
Kevin Lee Jacobs says
Hi Geo – I’ve tested these cookies with two types of peanut butter: regular commercial (i.e., “Skippy” and “Jif”) and pure butter made with just peanuts (no salt, no sugar). The best of the bunch? Those that were made with the commercial stuff.
Carla Guerra says
Thank you for these delicious and beautiful cookies dear Kevin. I have prepared them many times and every time I thank you from my heart ❤️
Kevin Lee Jacobs says
Hi Carla – I’m so glad!!!