5 Ingredient Peanut Butter Cookies

Why You’ll Love This Recipe

I love how this recipe proves that less really can be more. With just five everyday ingredients, I get soft, chewy peanut butter cookies that are ready in under 15 minutes. No mixer? No problem—I’ve made them with just a bowl and spoon too. The texture is tender with just the right amount of sweetness, and they stay soft for days. Plus, they’re naturally gluten-free, so I can share them with just about anyone.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup creamy peanut butter
½ cup granulated sugar
½ cup brown sugar
1 large egg
1 teaspoon vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.

2. In a mixing bowl or stand mixer, I beat together the peanut butter, granulated sugar, and brown sugar for about 2–3 minutes until smooth and creamy.

3. I add the egg and vanilla extract, then mix until fully combined.

4. Using a heaping tablespoon, I scoop the dough and roll it into balls about 1¼ inches in size. I place them on the baking sheet, spacing them 2–3 inches apart.

5. With a fork, I press the tops down gently in a crisscross pattern.

6. I bake the cookies for about 8 minutes, just until the edges are set.

7. I let them cool completely on the baking sheet before removing them—they’re fragile while warm but firm up beautifully.

Servings and timing

This recipe makes about 24 cookies.
Prep Time: 7 minutes
Cook Time: 8 minutes
Total Time: 15 minutes

Variations

I like switching it up depending on what I’m craving or what I have in the pantry:

• I press a piece of chocolate or a peanut butter cup into the center of each cookie after baking for a fun twist.

• I sometimes mix in mini chocolate chips or chopped peanuts for extra texture.

• A pinch of sea salt sprinkled on top before baking adds a great salty-sweet balance.

• If I want a slightly chewier cookie, I use dark brown sugar instead of light.

Storage/Reheating

These cookies store beautifully in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in a single layer and then transfer to a freezer bag for up to 2 months. When I’m ready to enjoy them, I let them thaw at room temperature—no reheating necessary.

FAQs

Can I use natural peanut butter?

I’ve tried it, but conventional peanut butter gives the best texture. Natural peanut butter tends to make the dough too oily or crumbly.

Can I make these cookies egg-free?

Yes, I’ve had success using a flax egg (1 tbsp ground flaxseed + 3 tbsp water) as a substitute. The texture is slightly softer but still delicious.

Do I need to chill the dough?

No chilling is required. The dough is ready to bake right away, which makes these perfect for when I need cookies fast.

Can I use chunky peanut butter?

You can, but I prefer creamy for a smoother texture. Chunky peanut butter will give the cookies a bit more crunch and uneven texture.

Why do I need to cool the cookies on the baking sheet?

They’re very soft right out of the oven and can break apart if moved too soon. Letting them cool on the sheet helps them firm up perfectly.

Conclusion

These 5 Ingredient Peanut Butter Cookies are a simple, satisfying treat that proves you don’t need a long ingredient list to make something great. Soft, sweet, and full of peanut butter flavor, they’re a no-fuss dessert I come back to again and again. Whether I’m baking for a crowd or just want something sweet with my coffee, these cookies never let me down.