These 5-Ingredient Peanut Butter Cookies are a baking miracle. They contain no flour and no butter, yet they bake up into perfect, chewy, intensely peanut-buttery treats. They rely on the natural oils and structure of the peanut butter itself to hold everything together.
This is the classic “crosshatch” cookie you remember from childhood, stripped down to its absolute essentials. They are naturally gluten-free, dairy-free (if you skip chocolate chips), and ready in under 15 minutes. It’s the easiest cookie recipe you will ever make.
Why You’ll Love This Recipe
Intense Flavor
Because there is no flour to dilute the taste, these cookies are pure, undiluted peanut butter bliss. They are rich, dense, and satisfy a sweet tooth instantly.
Foolproof
This recipe is nearly impossible to mess up. It’s a one-bowl mix that doesn’t require a mixer or chilling time. It’s perfect for baking with kids or for impromptu late-night cravings.
Ingredients
- 1 cup creamy peanut butter
- 1 cup sugar (white or brown)
- 1 large egg
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 350°F. Line sheet with parchment.
- Mix all ingredients in a bowl until smooth.
- Roll into balls. Press with a fork to make crosshatch.
- Bake 8-10 mins. Cool on sheet for 5 mins.
Ingredient Highlights & Substitutions
Essential Ingredients
Peanut Butter: Creamy, commercial peanut butter (like Jif or Skippy) works best for structure. Natural peanut butter can be too oily and may cause spreading, so use with caution.
Sugar: Granulated white sugar gives crispy edges, while brown sugar adds chew. A mix is great, or just use one.
Egg: The binder.
Vanilla Extract: Enhances the flavor.
Salt: A pinch is essential to pop the sweetness.
Smart Substitutions
Almond butter is a direct 1:1 swap. For a lower carb version, use a granular sweetener like Monk Fruit. You can add chocolate chips for a “Reese’s” vibe, or roll the dough in sugar before baking for extra crunch.
If you enjoy simple, classic sweets, you should also try these Sugar Cookies for another pantry-staple treat.
Step-by-Step Instructions
Prep Phase
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mixing Phase
In a medium bowl, stir together the peanut butter, sugar, egg, vanilla, and salt until smooth and creamy. The dough will be thick and glossy.
Baking Phase
Scoop tablespoons of dough and roll them into balls. Place on the baking sheet about 2 inches apart.
The Crosshatch: Dip a fork into a little sugar (to prevent sticking) and press down on the dough ball vertically, then horizontally, creating a crisscross pattern. This flattens the cookie for even baking.
Bake for 8-10 minutes. The edges should be golden brown.
Cool: Let them cool on the baking sheet for at least 5 minutes. They are very fragile when hot but will firm up as they cool.
Pro Tips for Perfect Results
Technique Secrets
Don’t Overbake: These cookies go from chewy to crumbly very fast. Pull them out when they still look slightly soft in the middle.
Parchment Paper: Since they have no flour, they can be sticky. Parchment ensures they slide right off the pan.
Common Mistakes to Avoid
Moving them too soon. If you try to transfer them to a wire rack immediately, they will fall apart. Be patient during the cooling phase.
| Ingredient | Role | Note |
|---|---|---|
| Peanut Butter | Fat & Flavor | Avoid oily natural brands |
| Sugar | Sweetness | White or Brown |
| Egg | Structure | Large size |
| Vanilla | Aroma | Pure extract |
Serving Ideas & Pairings
Presentation & Plating
Serve with a tall glass of cold milk.
Pairing Suggestions
Sandwich two cookies with a layer of chocolate ganache or jelly.
Frequently Asked Questions
Are these gluten-free?
Yes, naturally! Just check your PB labels.
Can I freeze the dough?
Yes, roll into balls and freeze. Bake from frozen (add 1 minute).
Conclusion
5-Ingredient Peanut Butter Cookies are the ultimate minimalist dessert. Rich, nutty, and incredibly easy, they are a timeless classic for a reason.
