I needed to make cookies for a school event at the last minute, and a friend sent me this simple recipe. This takes about 30 to 45 minutes to prepare from beginning to end, but it tastes like you slaved away in the kitchen for hours. Making two batches could be a good idea because they will disappear quickly. ENJOY!!
| Prep Time: | 15 mins |
| Cook Time: | 8 mins |
| Additional Time: | 17 mins |
| Total Time: | 40 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 1 cup peanut butter
- 1 cup white sugar
- 1 egg
- 1 teaspoon baking soda
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, mix together the peanut butter, sugar, egg, and baking soda until well blended. Roll dough into 1 inch balls, and place on ungreased cookie sheets.
- Bake for 6 to 8 minutes in the preheated oven. Cool on cookie sheets until set, before transferring to wire racks to cool completely.
Nutrition Facts
| Calories | 66 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 70 mg |
| Sugars | 6 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
quick and easy to make!!!
I love this. It’s quick and easy, but for sure peanut buttery. But in my opinion that is the whole point of a peanut butter cookie.
This is an easy, small recipe. I used 1/2c of coconut sugar and added 1/3c mini choc. chips. Delicious and plenty sweet enough. Used my smallest scoop and it made 24 cookies.
After reading the Reviews, I just have to add my two cents. This recipe is my “Go To” when baking PBC. They’re a real hit when bringing them to gatherings too. Seems like everyone is doing Gluten-Free these days. I like mine chewy rather than crunchy, so I slightly under-bake them using a parchment paper-lined baking sheet, which enables me to slide the whole sheet off to a cool surface without disturbing the cookie, then place them in an air-tight bag or container for storing. Over time, I have tweaked the recipe a bit. Vickie’s recipe is delicious as is, but as my tastes have changed over time, I find that with a 1:1 ratio of sugar/peanutbutter, the end result leaves the cookie a bit too sweet for me. So, instead of the 1 cup white sugar, I substitue 1/2 cup brown sugar and 1/3 cup molasses. The molasses really intensifies the flavor and adds moistness. I also add a teaspoon of vanilla and salt omitting the baking soda.
Love it
It was okay…… i decided not to look at the comments since they would make me loose motivation with this recipe and i was disappointed with the income. They were too peanut buttery my mother (who basically eats a jar of peanut butter everyday) had to drink alot of water to get the peanut butter down. I won’t be making this again i’ll just take extra time to make something actually good. This is not a good recipe…..
I have made these cookies twice. The 2nd time I put butterscotch morsels in them- more for me not my husband he likes them with just a peanut butter-. I like the simplicity of this recipe and the cookies are delicious. Thank you, Vikki T.
I’m pretty certain that the peanut butter that I used was a factor. Trader Joe’s peanut butter is extremely OILY, so I added another five minutes to baking before cooling. The children loved it.
I Loved it.. just add a half a cup of more peanut butter….
Just crumbled!!! What a waste of those ingredients!!
I liked it but it was extremely crumbly I only have like 5 cookies that are still in one shape.??
Bestttt peanut butter cookies they taste the best I love them
They look perfect! Plan to use a little more peanut butter next time.
These came out looking just like regular peanut butter cookies! They are more like peanut butter puffs… they practically melt in your mouth…my husband loves these! And, since they are made with only 4 ingredients, of course they are going to be heavy on the peanut butter taste… no brainer…
They were way too sticky to roll into balls, so I just used two spoons to make evenly sized blobs. I baked the cookies at 350 for 17 minutes (I like crunchy cookies). As soon as I pulled them out of the oven, I moved them immediately onto a rack to cool for 15 minutes. Using parchment paper made it an easy clean up.
Made them exactly like the directions said, it says to only cook them at 325 degrees for 6-8 minutes. I only baked them for 7 minutes and the bottoms came out burnt and they all fell apart on me. Did not like this recipe.
Next time I might use a little less sugar. They’re very sweet, but that’s o.k. with me! Easy to make.
Instead of baking soda, I used vanilla and it turned out great!
We love this quick easy batch. Crumbly and sweet. Perfect with a glass of milk.
Had to bake them longer than called for in the recipe and definitely need to make sure they are cool or they will fall right through the cooling rack.
Excellent for a quick, dead easy cookie. I used crunchy peanut butter.