Do you love a quick and easy cookie recipe? Then you will love these five-ingredient peanut butter cookies! They are simple, delicious, and only require five ingredients! I’ll be the first to tell you that I love an easy recipe! This peanut butter cookie recipe will make you feel like Betty Crocker.
These five-ingredient peanut butter cookies are irresistible. Peanut butter cookies are a classic cookie. Serve them with milk, or just grab them and go! They are hard to resist and will satisfy your peanut butter craving. These cookies have a sweet and buttery flavor. The flavor in these five-ingredient peanut butter cookies is hard to beat. Plus, with a classic crisscross pattern, these cookies will take you back to your childhood.
While peanut butter cookies are easily one of my favorite cookies, I know they aren’t everyone’s cup of tea! I do have other great recipes here on the blog! If you want a more classic cookie, try these Just Like Mima’s Sugar Cookies or these Two-Handed Oatmeal Cookies. If you like to be creative, I cannot say enough about these Vanilla Pudding Cookies or Fruity Pebble Sugar Cookies! If peanut butter cookies are your thing, keep reading!
These peanut butter cookies are the easiest cookies you’ll make. Even the most inexperienced bakers can make these and have them turn out great! This is the perfect recipe to bake with children or someone that isn’t experienced in the kitchen.
You will need the following ingredients to make these amazing peanut butter cookies.
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- 1 cup peanut butter
- 1 large egg
- 1 tsp vanilla
Instructions:
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- With an electric mixer, blend together the sugar, peanut butter, egg, and vanilla until they are combined, smooth, and thick! (Roughly 3 minutes)
- Using a cookie scoop, drop rounded Tbs onto a cookie sheet about 2 inches apart.
- Press down with the back of a fork and then press again from the opposite direction to form the perfect criss-cross pattern.
- Bake for about 10–12 minutes until the top is slightly brown. They will still be slightly soft if you press on them while hot from the oven. (Don’t worry, they will crisp up as they cool!)
- Remove from the oven and cool for 5 minutes on the tray before transferring to a wire rack to cook and firm up.
- Enjoy!
Notes:
Peanut Butter: Do not use natural peanut butter; they don’t have the same texture as a more commercial peanut butter such as Jif or Peter Pan.
Store your cookies?
These 5 ingredient peanut butter cookies can be stored for up to 5 days in an airtight container. Let the cookies cool completely and then place in the container. That’s if you even have left overs. These peanut butter cookies never last that long around my house.
Can I freeze peanut butter cookies?
If you want to freeze these, I recommend forming the dough balls and freezing them. Thaw the dough in the fridge overnight and then bake as recommended for 10–12 minutes at 350°F.
Can I stop the fork from sticking to the cookies?
If the dough is sticking to the cookies when you are making the criss-cross pattern, try dipping the fork tines in granulated sugar between pressing the pattern into each cookie.
Why did my cookies fall apart?
Did your cookies crumble? Then you probably cooked them a tad too long. Only bake your cookies until they no longer look wet. Also, be sure to let them cool on the tray before moving them to the rack. Allowing the peanut butter cookies to cool will help them stay together.
Easy Five Ingredient Peanut Butter Cookies
Ingredients
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- 1 cup peanut butter
- 1 large egg
- 1 tsp vanilla
Instructions
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- With an electric mixer, blend together the sugars, peanut butter, egg, and vanilla until they are combined, smooth, and thick! (Roughly 3 minutes)
- Using a cookie scoop, drop rounded Tbs onto a cookie sheet about 2 inches apart.
- Press down with the back of a fork and then press again from the opposite direction to form the perfect criss-cross pattern.
- Bake for about 10-12 minutes until the top is slightly brown. They will still be slightly soft if you press on them hot from the oven. (Don’t worry they will crisp up as they cool!)
- Remove from the oven and let cool on the tray for 5 minutes, then transfer to a wire rack to cook and firm up.
- Enjoy!
These look and sound amazing. And even better that they are easy to make! Thanks for sharing!
I have made this cookie dor several times but I haven’t used all of these indrigents. Maybe I should use them for better taste.