Best Peanut Butter Cookies Ever

  4.3 – 960 reviews  • Peanut Butter Cookie Recipes

This peanut butter cookie without flour is fantastic. Even kids enjoy making it because it is so simple.

Prep Time: 30 mins
Cook Time: 10 mins
Additional Time: 5 mins
Total Time: 45 mins
Servings: 36
Yield: 3 dozen

Ingredients

  1. 2 cups peanut butter
  2. 2 cups white sugar
  3. 2 eggs
  4. 2 teaspoons baking soda
  5. 1 pinch salt
  6. 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

Calories 132 kcal
Carbohydrate 14 g
Cholesterol 10 mg
Dietary Fiber 1 g
Protein 4 g
Saturated Fat 2 g
Sodium 140 mg
Sugars 13 g
Fat 8 g
Unsaturated Fat 0 g

Reviews

Brian Dillon
Incredibly delicious and easy!! Bake them as follows and they will come out soft and yummy!! Key is not to bake very long…maybe 4 mins and then let them finish baking on the hot cookie sheet on the cooling rack to finish up otherwise they will be crumbly and dry.
Timothy Foster
I signed up for this just to review these cookies! We are obsessed. Besides the cookies coming out amazing it’s just such an easy recipe. I would give it more stars if I could
Stacy Baker
Terribly disappointed! While the flavor was good, these cookies completely crumbled when cooled. If feel like the lack of flour contributed to this. They were incredibly greasy which I expected with the amount of peanut butter, but while removing from cookie sheets, to cooling racks, they just fell apart. I let them cool completely, and the cooled cookies just crumble in your hands. So disappointed!
Robert Martinez
I used 1 cup white sugar and 1 cup brown sugar and kept everything else the same. They were delicious! I will definitely be making these again. Everyone enjoyed them.
Theodore Garcia
Best recipe ever; I’ve used it for 50 years !! This is nearly the same recipe my mom found in 50s or 60s in Woman’s Day or Family Circle, but no baking powder or soda. The trick to dryness is to not overbake. Use with chocolate kisses or morsels for Christmas.
Ryan Osborne
I used crunchy peanutbutter and everybody loved them!
Jonathan Spence
As a diabetic, I changed the 2 cups of sugar to 2 cups of truvia, and they were amazing. I had tried with splenda, but the splenda does not mix as well because it is not granulated. I am thinking of reducing the truvia to 1 1/2 cups next time I make them, I think they will still be fantastic!
Jennifer Blevins
WAAAAY too sweet!
David Farmer
they are amazing changed nothing
Chelsea Trujillo
These are the most awesome peanut buttery yummy cookies ever. However, I’m in a small apartment with a tiny kitchen. Do you think I could make these as a bar cookie and how long would I bake them for?
James Johnson
This was awesome and so easy! I have always made peanut butter cookies the traditional way with flour and baking powder, but this recipe doesn’t call for either one. I was skeptical but gave it a try and they were just wonderful. I did make two changes: 1. instead of two cups of white sugar, I used one white and one brown sugar. 2. instead of one teaspoon of vanilla, I used one tablespoon but only because we like the taste of vanilla. I will make this recipe over and over again as I have a husband that loves his cookies! So glad I found this recipe! Thank you!
Jamie Anderson
Really tasty, but they are a little on the dry side.
Justin Jacobs
I don’t understand all the bad reviews,I had zero issues. These cookies were delicious!! My kids scarfed the first batch down before the second batch even came out of the oven Lol and I ate WAY more than I should have. Thanks for the recipe I’ll definitely be making these again.
Michael Moore
Family just loved these cookies!
Hannah Elliott
yum
Casey Christensen
Wow !!!! easy and good. No flour was something I didn’t think would work. WRONG…… Try it and you may think a different way about backing cookies.
Christopher Petersen
Absolutely easy and hassle free recipe! They are so taaty
Samantha Byrd
I used to have a recipe for flourless peanut butter cookies that I loved that called for 1 of everything: 1 cup, 1 tsp. Looking for something similar, this seemed to be the closest (doubled). I read several recipes and reviews on this site and ultimately put it together like this: 1 (18 oz) jar of chunky peanut butter. 1 cup brown sugar, 1/2 cup white sugar, 1 1-2 tsp vanilla, 1 tsp baking soda, 2 eggs, I meant to add some salt and forgot. I used parchment paper and flattened the cookies with a fork into the crisscross pattern which I think helped keep the baking time at 8 min. The cookies were good but something was off. Maybe more peanut butter (I didn’t measure out the 18 oz jar but I’m guessing it wasn’t quite 2 cups); maybe more sugar (again my original recipe was 1 cup PB to 1 cup sugar). I’ll probably try to go back to a version closer to that.
Denise Williams
Far too sweet. Probably should have chosen a different recipe. However, if you are keen to try one without flour as I was decrease the amount of sugar, more salt, use unsweetened peanut butter, don’t exceed 8 minutes cook time. Definitely let cool on baking sheet. These won’t be disappearing quickly…FYI tried twice to upload a photo but it wants me to adjust pixels and I don’t feel like it.
Tyler May
Excellent I added 1 TBSP melted butter Taste was great, not dry at all!
Veronica Sanchez
I’ve made this recipe so many times best cookies ever

 

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