It only takes three basic ingredients and 20 minutes to make these cookies from start to finish. They’re also gluten-free—no alt flours required!—but you would never guess it by their rich taste and texture.
| Level: | Easy |
| Total: | 50 min |
| Active: | 10 min |
| Yield: | 24 cookies |
| Level: | Easy |
| Total: | 50 min |
| Active: | 10 min |
| Yield: | 24 cookies |
Ingredients
- 1 cup creamy, salted peanut butter
- 1 cup packed dark brown sugar
- 1 large egg
Instructions
- Preheat the oven to 350 degrees F.
- Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
- Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 102 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 3 g |
| Cholesterol | 8 mg |
| Sodium | 51 mg |
| Serving Size | 1 of 24 servings |
| Calories | 102 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 3 g |
| Cholesterol | 8 mg |
| Sodium | 51 mg |
Reviews
these cookies were ok. They were VERY soft and tasted very grainy. I think the peanut butter flavor needed to be stronger. They were OK but not amazing like some reviews said.
Great! They taste amazing with peanut butter chocolate chips in them
I am not a baker but gosh how could I mess up this one? First the dough never got creamy. It was so stiff I thought my heavy Kitchen Aid mixer was going to walk off the counter. Then my hands were so oily when rolling the dough. When I took the pan out of the oven they looked like little patties frying in puddles of oil. The dark brown sugar made them almost black before baking and more so after. They don’t even taste peanut buttery. I used Jif creamy peanut butter. Did anyone else have this experience? What did I do wrong???
The best! ⭐️I’m shocked how easy and delicious!
This recipe is much improved with a dash of salt.
Horrible. I bake 250 cookies every Saturday and am a seasoned baker. These are terrible tasting cookies and an intolerable texture. I realize there is a little sacrifice for a gluten free recipe but really? One should not be rating a recipe when making multiple baking adjustments. I made the recipe with the stated ingredients and baked as instructed. Definitely WOULD NOT recommend this recipe as it.
This step was from a similar recipe. Before baking place one oven rack in the bottom third of your oven and the other in the top third. When ready to bake, place a cooking sheet on the bottom rack for 5 minutes, then switch to the top for the last 5 minutes.
This step made a huge difference in the texture of the cookie.
Also, it’s really important to leave on the sheet an additional 1 minute after baking before removing to cool.
These two steps are crucial for the texture of the cookie or you’ll end up with a crumbly mess or something else.
Finally, and this is so important, as I unfortunately learned, have lots of fresh icy cold milk ready. To get the coldest glass of milk, place your glass (must be glass) in the freezer 2 hours ahead. I always have some glasses in my freezer for beer or cold drinks, I recommend this. But, anyways, I made these cookies and to my thirsty dismay, I had ran out of milk! Yeah, no milk. I can’t tell you how important milk is if you really want to enjoy a cookie. I think milk, or soy milk or whatever kind of milk should be included in the recipe. As in, serve with an icy cold glass of milk!
This step made a huge difference in the texture of the cookie.
Also, it’s really important to leave on the sheet an additional 1 minute after baking before removing to cool.
These two steps are crucial for the texture of the cookie or you’ll end up with a crumbly mess or something else.
Finally, and this is so important, as I unfortunately learned, have lots of fresh icy cold milk ready. To get the coldest glass of milk, place your glass (must be glass) in the freezer 2 hours ahead. I always have some glasses in my freezer for beer or cold drinks, I recommend this. But, anyways, I made these cookies and to my thirsty dismay, I had ran out of milk! Yeah, no milk. I can’t tell you how important milk is if you really want to enjoy a cookie. I think milk, or soy milk or whatever kind of milk should be included in the recipe. As in, serve with an icy cold glass of milk!
I used less sugar. Next time I will add a splash of vanilla and a pinch of salt.
These peanut butter cookies have the most peanut butter taste of any Peanut butter cookie I have ever made. We always add chocolate chips because who doesn’t love chocolate and peanut butter together. You don’t miss the flour in the cookie and hopefully you cut down on calories. Our family feels the 1 cup of sugar makes the cookie too sweet so we cut back, sometime half on the sugar. I always watch my cookies, sometimes these take a little longer to bake than the recipes states. Enjoy!
10 minutes is simultaneously way too long and not enough – burnt edges but wet in the middle. Batter resembled coarse crumbs, flavor is pretty gross. Not worth it.