Ridiculously Easy Peanut Butter Cookies Recipe

By Ellie

8 Person

15 Minutes

0 Calories

Make a batch of these flourless peanut butter cookies in less than 15 minutes! They are soft and absolutely delicious plain, with a dollop of jam or a drizzle of chocolate on top. We prefer these with a blend of granulated and brown sugar, but you can use just one type of sugar. (We use 1/2 cup brown sugar and 1/4 cup white)

Ingredients

Pinch of salt, to taste, see notes
1/4 tsp. ground cinnamon, optional
1/2 tsp. molasses, optional
1/2 tsp. vanilla extract
1 tsp. baking soda
3/4 cup sugar, use granulated, brown sugar or a blend
1 large egg
1 cup peanut butter, creamy or chunky, see notes

Method

01

Heat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or use silicone baking mats.
02

In a medium bowl, mix the peanut butter, egg, sugar, baking soda, a pinch of salt, vanilla, molasses (optional), and the cinnamon (optional) together until blended and scoopable.
03

Scoop or roll into 1-inch balls and place two inches apart on the prepared baking sheets. Press the mounds down with the back of a spoon or the tines of a fork to flatten the cookie out a bit.
04

Bake until the outer edges are starting to turn light brown and the tops look dry, 8 to 11 minutes. Cool the cookies on the baking sheet, without moving them, for 10 minutes. Transfer the cookies to a cooling rack to cool completely. (The cookies will firm up as they cool).
05

Jam or Chocolate Peanut Butter Cookies: For jam-filled peanut butter cookies, before baking, use a spoon to make a small indent in the middle of the cookie dough balls. When the cookies are baked and cool, spread a teaspoon of jam into the middle of each cookie. For the chocolate drizzled cookies, when the cookies are baked and cool, melt 1/3 cup chocolate chips and drizzle over cookies. For chocolate-peanut butter drizzled cookies, add one tablespoon of peanut butter to the chocolate chips before melting.
06

Tips: Best peanut butter to use: For the best results use very well stirred peanut butter or the jarred peanut butter sold pre-mixed at the store. Salt: Before making the cookies, taste your peanut butter. If it is on the saltier side, you may not need to need to add the additional pinch of salt to the cookie dough. Reduced sugar peanut butter cookies: Use 1/2 cup sugar. The cookies will be a little stickier and won’t be as easy to indent with the fork. They still bake well and taste great, just not as sweet.

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Healthy Recipes

Dessert Recipes

Peanut Butter Cookie Recipes

Ridiculously Easy Peanut Butter Cookies Recipe

4.2

( By Ellie )

01 Information

Grade easy
Serving 8 servings
Prep Time 5 Mins
Cook Time 10 Mins
Total Time 15 Mins

02 Ingredients

Pinch of salt, to taste, see notes

1/4 tsp. ground cinnamon, optional

1/2 tsp. molasses, optional

1/2 tsp. vanilla extract

1 tsp. baking soda

3/4 cup sugar, use granulated, brown sugar or a blend

1 large egg

1 cup peanut butter, creamy or chunky, see notes

03 Method

Step 1

Heat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or use silicone baking mats.

Step 2

In a medium bowl, mix the peanut butter, egg, sugar, baking soda, a pinch of salt, vanilla, molasses (optional), and the cinnamon (optional) together until blended and scoopable.

Step 3

Scoop or roll into 1-inch balls and place two inches apart on the prepared baking sheets. Press the mounds down with the back of a spoon or the tines of a fork to flatten the cookie out a bit.

Step 4

Bake until the outer edges are starting to turn light brown and the tops look dry, 8 to 11 minutes. Cool the cookies on the baking sheet, without moving them, for 10 minutes. Transfer the cookies to a cooling rack to cool completely. (The cookies will firm up as they cool).

Step 5

Jam or Chocolate Peanut Butter Cookies: For jam-filled peanut butter cookies, before baking, use a spoon to make a small indent in the middle of the cookie dough balls. When the cookies are baked and cool, spread a teaspoon of jam into the middle of each cookie. For the chocolate drizzled cookies, when the cookies are baked and cool, melt 1/3 cup chocolate chips and drizzle over cookies. For chocolate-peanut butter drizzled cookies, add one tablespoon of peanut butter to the chocolate chips before melting.

Step 6

Tips: Best peanut butter to use: For the best results use very well stirred peanut butter or the jarred peanut butter sold pre-mixed at the store. Salt: Before making the cookies, taste your peanut butter. If it is on the saltier side, you may not need to need to add the additional pinch of salt to the cookie dough. Reduced sugar peanut butter cookies: Use 1/2 cup sugar. The cookies will be a little stickier and won’t be as easy to indent with the fork. They still bake well and taste great, just not as sweet.

04 Author