Soft Peanut Butter Cookies
- MAKES
- 24 (2 dozen)
- COOK TIME
- 10 Min
Our melt-in-your-mouth recipe for Soft Peanut Butter Cookies will satisfy all your peanut butter lovers, for sure. We even included the traditional fork hash marks on these peanut butter cookies! Serve these homemade peanutty tasting cookies with a cold glass of milk and watch them disappear from your cookie jar. (Good thing they're so easy to bake!)
What You'll Need
- 1 cup sugar
- 1 cup creamy peanut butter
- 1 egg
- 1 teaspoon vanilla extract
What to Do
- Preheat oven to 325 degrees F.
- In a medium bowl, using a spoon, mix all ingredients until just blended. Drop mixture by rounded teaspoonfuls onto a baking sheet and press a crisscross pattern into each drop with a fork.
- Bake 10 to 11 minutes, or until light golden. Cool before removing from baking sheet.
Notes
- For a little variety, try pressing colored candies like M & M's into the cookies immediately after removing them from the oven. Kids of all ages love them!
- If you like your peanut butter with a little jelly, then you need to check out our recipe for Peanut Butter and Jelly Cookies! Or try out another classic childhood favorite with our Easy Oatmeal Cookies.
PLEASE NOTE: In case you were wondering, we're absolutely sure that NO flour is necessary in this recipe.
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Nutritional InformationShow More
Servings Per Recipe: 24
- Amount Per Serving % Daily Value *
- Calories 99
- Calories from Fat 51
- Total Fat 5.6g 9 %
- Saturated Fat 1.2g 6 %
- Trans Fat 0.0g 0 %
- Protein 3.0g 6 %
- Amount Per Serving % Daily Value *
- Cholesterol 7.8mg 3 %
- Sodium 52mg 2 %
- Total Carbohydrates 10g 3 %
- Dietary Fiber 0.7g 3 %
- Sugars 9.3g 0 %
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kahlua34668
Nov 29, 2019
Have been making these for years....but never used vanilla extract. Will give it a try next time with it. My family LOVES them. I make 18 cookies/batch.
Kitchy katch
Feb 20, 2019
Have been making these for years. I usually add a bit more peanut butter. Love peanut butter. Great with add ins like chocolate or carob chips. My niece who is gluten free, loved these.
hinkleh 1407957
Jan 28, 2016
I use Soy butter instead of Peanut Butter. Daughter has peanut allergy. Easy recipe, I like making these.
badgersdrift 08494 82
Aug 10, 2014
Easiest recipe ever. I love to cook, but hate to bake cookies. When the need to prepare a quick batch arises - this is it!
ellabella0720 5239 295
Jul 22, 2014
why not add 1 more egg if it is too crumbley i will try add post resuts later today
theanywheregirl 81 75927
Mar 03, 2014
I just made these cookies except I used crunchy peanut butter. They DO NOT need flour. Very easy, tasty and hold up pretty good. They are however, very sweet. With my first batch I made the cookies much larger than what was recommended (six to a batch) and regretted that choice. Lol. With my second and third batches I cut the size in half (12 to a batch). These cookies are much better in a smaller "bite size". Enjoy them with a glass of milk & a loved one.
melhellert77 07131 61
Nov 24, 2013
It really needs some flour. I added about a teaspoon to the second half of my batch after baking the first six cookies. We will see how those turn out. The others tasted like straight peanut butter and sugar and just crumbled even after letting them cool down.
jamespronchick 878 5523
Sep 11, 2013
I tried this recipe. Sorry to disagree. I still think a cookie NEEDS flour. The cookies may taste okay, but they crumble very easy. Its like eating cooked peanut butter loaded with sugar. I'm sure there is a better recipe out there somewhere.
siouxden 6108861
Sep 11, 2013
I got this recipe years ago and it always works good. Excellent for a gluten free diet!!!
tkorisich122885 19 79299
Sep 10, 2013
I have made these several times. One of the easiest recipes ever! They are wonderful!
mom8122 0445162
Sep 10, 2013
My mom got this recipe off of radio years ago and I lost it. These are easy and very good. Joy in tennessee
hugiblais1949 4084 968
Sep 10, 2013
How many calories in one cooking
Test Kitchen Team
Sep 10, 2013
We don't have the nutritional information at this time, but we are busy working on it. We do have another site if you need this information, it is www.everydaydiabeticrecipes.com. The recipes on that site are geared towards people with diabetes. Thank you for your question!
rvmama06 7575598
Sep 27, 2013
They are great. I make them for my daughter who has to be all Gluten Free. !!!!!!!!
sitkanorth
Mar 18, 2013
.can i substitute butter for margarine. Recipes i use to make peanut butter cookies requires that you use flour, baking soda, salt, and flour. I dont see how these cookies would turn out if you dont have dry ing. to bind these cookies.
RonG333
May 24, 2013
Please ..... try this recipe as is ..... it works "WITHOUT" the flour, baking soda, and salt. AND .... they are delicious !!!!
vicmcd 9018771
Mar 02, 2013
I have made these cookies for years.. they are the best peanut butter cookie I know of.
downsyndromemom1
Feb 26, 2013
I just made a double batch of these cookies & they are gone already!! I used 1 c. Splenda white sugar & 1 c. regular brown sugar for these cookies. I let them rest on the baking sheet a couple minutes before I moved them to the counter to finish cooling. Stored them in Tupperware & they are still soft & good. Had no problems with them crumbling at all.
smurfette637 97021 04
Feb 25, 2013
It is almost like the kraft cookie recipe of the peanut butter jar except they only use half a cup of sugar and no vanialla
eileen 0201363
Feb 23, 2013
I think this is the same as your "Easiest Peanut Butter Cookies recipe"
prestonkellyann 32 27658
Feb 23, 2013
I make the exact same thing, but NO vanilla needed! Yes they are soft, but thats Great,they last longer. And-Ive tried Splenda-it doesnt work so good. Sorry!
downsyndromemom1
Feb 26, 2013
I made a double batch & used 1 c. Splenda white sugar & 1 c. regular brown sugar. They did not crumble & they tasted amazing.
jwslawyer 3928200
Feb 23, 2013
I am a diabetic. How much Splenda could I use in place of the sugar. I tried something like this before and the cookies just crumbled. Perhaps I didn't use enough of something. Appreciate your assistance or response.
downsyndromemom1
Feb 26, 2013
Use the same amount of Splenda. See my comments above. Mine came out fine. I let them rest on the cookie sheet for a couple minutes then moved them to the counter to finish cooling. Not one of them broke apart.
YummyMommy91
Feb 08, 2013
The besssssssssssssst cookies ever.. My hubby and kids went head over heels for these :-))
lovardoflor 713186 4
Jan 31, 2013
They are excellent. I read the recipe and did them... SOOOOOOOOO easy . Thank you for sharing
pattony925 0743432
Jan 30, 2013
I tried this recipe, although the cookies tasted good, the cookies crumbled easily.
krugkids4 8365220
Jan 29, 2013
I make these all the time and they are soooo good!!! I usually do 1/2 crunchy and 1/2 creamy peanut butter.I like a little extra crunch.
gbtrelki 1771857
Jan 21, 2013
Made these today, very good, but was wondering if almond butter could be used in place of peanut butter?
sparklez 2635937
Dec 30, 2012
I didn't look close enough. I saw after i posted where it shows how many the batch makes.
sparklez 2635937
Dec 30, 2012
How small are these cookies when done and about how many do you get from this recipe? Thanks in advance....
downsyndromemom1
Feb 26, 2013
Make them whatever size you like; the recipe says teaspoonfuls. I've made them small & big & sometimes do sandwich cookies with Nutella in between for something different. Nothing like peanut butter & chocolate!!
youngatheart1955
Oct 11, 2012
I make these all the time. Sometimes double or triple the recipe. They disappear so fast I'm not sure what happened to them... lol
Marlene73
Oct 09, 2012
So glad there was a note about no flour :) Made this recipe & my family loved it, as did I. So quick & easy. Even tastier after a day in the cookie jar.
sandykg
Oct 01, 2012
These are fantastic. I made these for my neighbor, she is allergic to flour and on a high protein diet. They are perfect for her.
honeybee1036 12356 38
Sep 30, 2012
Wow. Just made these substituting Truvia for sugar and they turned out AMAZING!!!! I love peanut butter and have recently been diagnosed diabetic. Thank You for such a wonderful recipe.
Lgics 4668976
Sep 29, 2012
I make these all the time. Try using Splenda instead of sugar to make them low carb.
rumblechick 743215 7
Sep 29, 2012
This is also good if you use 1/2 cup of brown sugar & 1/2 cup of white sugar. Also I've substituted almond extract for the vanilla. And I always use extra crunchy peanut butter. Try putting a maraschino cherry or Hershey's Kiss in the middle before baking too.
whosyournana 96222 26
Oct 12, 2012
how well do the kisses hold up while baking? it sounds extra delish!!
Chef 5894447
Sep 11, 2012
If you use splenda instead of sugar these are a great diabetic treat.
fran
Sep 10, 2012
This is the most fantastic site for kid friendly recipes out there. I am so glad it's available.Thank You .
tiffanypalmer91 77 58660
Aug 23, 2012
This recipe is amazing! Although I made it with half a cup of creamy and half crunchy. The whole family loves it. :D
klshm
Jun 17, 2012
I have made these for years and they are delish- especially good for making with kids, because they are so easy!
AnnieApple
Jun 05, 2012
I guess this recipe works as many people have made these cookies and say how great they are, I will try this recipe today. It's no crazier then a recipe I saw called black bean chocolate cake and it uses no flour either.
Test Kitchen Team
May 18, 2012
SEVERAL OF YOU HAVE QUESTIONS ABOUT THIS RECIPE, SO WE WOULD LIKE TO CLARIFY FOR YOU. AS WE STATED IN THE NOTES ABOVE, THERE IS NO FLOUR IN THIS RECIPE. THE RECIPE IS CORRECT AS YOU SEE IT. ENJOY!
lgarnett1812 06374 37
May 15, 2012
This recipe is very good, I also added 2 Tb coco chocolate and I also put nuts in some. I find that a plastic fork is very good to crisscross the tops (it does not stick to the dough).
jonesc 8631375
Apr 20, 2012
I must have done something wrong!!! With only the PB, sugar, egg & vanilla, all I had was a sloppy mess with no shape.
klshm
Jun 17, 2012
I have never had a problem with these and have made them for years. Did you use a specialty PB (low-fat or otherwise filled)?
JudyTrudy
Sep 11, 2012
if it didn't work, your measurements are off or your ingredients are bad. These are a popular cookie and DO NOT NEED Flour. I have made them for years and even add chocolate chips to them.. we call them 1-1-1-1 peanut butter cookies
dchancey212 820847 2
Apr 12, 2012
These cookies are super easy to make. I even used crunchy peanut butter instead of regular. I added chocolate chips as well. They take 5 minutes to prepare. only 4 ingredients, yummy.
GreenEyed Lady
Apr 04, 2012
Good recipe for gluten-free folks, but it is not acceptable for Passover as peanuts are not eaten for this Holiday.
little miss 0915
Mar 05, 2012
the only peanut butter cookie recipe I'll ever use! so easy & yes, ooooooooooooh it's soooooo good
Mrs Walker
Feb 22, 2012
I just made these cookies this morning and I am impressed I'm not a fan of hard cookies and was searching for a good recipe I tweaked it a bit though out of sheer laziness I googled to find out how much PB was in an oz jar because I didn't want to go through the extra steps of scooping it into a measuring cup then scooping it out into the bowl Google says oz jar is cups so I went with what they said and just doubled the recipe Also I used cup of white sugar and cup of light brown sugar They turned out wonderfully Use a melon baller to get the PERFECT size cookie and you also don't have to roll the dough by hand Doubling the recipe and using the melon baller gave me dozen cookies and I cooked them for minutes but every oven is different…Read More so that is something you will have to work out on your own The st dozen I rolled in sugar then fork'd to get the pretty design but it's really not necessary I think they are SWEEEETTTT and don't need too much extra sugar Just press the fork down in the sugar then onto the ball of dough and repeat in the opposite direction that is PLENTY of sugar
rumblechick 743215 7
Dec 06, 2011
I've been making these for a while now. I also use chunky pnut butter and sometimes use 1/2 cup of brown sugar & 1/2 cup of white sugar. I usually beat the egg before adding it to the other ingredients (solves the stringy egg whites another poster mentioned) Be very careful not to over bake these unless you want them crunchy. If flattening them with a fork it helps to dip the fork in some white sugar before making each mark.
paws 3834044
Oct 09, 2011
These cookies sound incredibly sweet. I wouldn't want my kids to eat them very often.
dchancey212 820847 2
Jun 22, 2011
I made these using chunky peanut butter, they came out perfect. Really good!!!
rspurling 1913764
May 26, 2011
I made these last night they are a great cookie, just don't bake longer than the suggested time, they become to crunchy. Gina
BDWB
May 12, 2011
my husband had made these cookies for years. What he would do is, instead of pressing the cookies down with a fork, he would put a teaspoon of the dough on the cookie sheet, bake them and then add a choc. kiss on top of each cookie while it was warm. Talk about, ooh its so good, this cookie is!!
little miss 0915
Feb 25, 2012
nothing beats pb/chocolate especially when the recipe is this easy.
llf49 5738093
Apr 29, 2011
My daughter brought this recipe home from school in 1994 so we've been making it a long time. I always use the cheaper store brand crunchy peanut butter and mash them down just enough to get the pattern. Tip: cream the egg and sugar thoroughly or you'll get little stringy egg white things through the cookies! Watch them carefully as they bake or they'll burn quickly.
dlc124dlc 1030692
Apr 26, 2011
Okay, so I'm the original doubting Dora. Didn't think you could make Peanut Butter Cookies without flour. Well, it works. They do flatten out more than I would like them but the taste is very good. In place of the 1 cup sugar, I substituted 1/2 cup Slpenda for Baking Blend and I think I could have even cut back more. The cookies are super sweet, but also super good. They are "Ooh It's So Good" as Mr Food would say. D.L.C. from Alpena, MI.
jddj03us 6401882
Dec 16, 2010
I made these cookies & after I put in the first dozen I decided to add a small amount of quick oatmeal to the second dozen & they were delicious..the oatmeal made them a little harder. Both ways were very good.
Member 7013358
Aug 29, 2010
My seven and five year old daughters really in enjoyed the cookies but for some reason it took 25 minutes for these cookies to bake in my oven
Member 8562478
Aug 20, 2010
Hard to believe, a cookie with no flour, but they are excellent, plan to share the recipe with my 13 yr. old grandson.
pinecone
Aug 20, 2010
This is a fabulous and easy recipe! I'm a very experienced cook and though this recipe does not make sense, it works very well. My cookies came out perfect and tasted "Oh so peanutty". I always like to use Reese's peanut butter for my cookies because it has such a rich peanut taste compared to the better known brands.
Member 0906771
Aug 04, 2010
Cookies are as flat as a pancake and taste raw. Could it be that I baked them in a convection oven? Any comments would be appreciated.
Mrs Walker
Feb 22, 2012
if you followed the directions exactly there shouldn't have been a problem....hmmmmm somehow you must have had too much liquid....what size egg did you use? I used a Large and had no problem. Maybe next time let it sit in the fridge for half an hour to firm up a bit. The oven could have had something to do with it but I have never used a convection oven so I can't be sure.
fruitic
Jul 30, 2010
I made these the other day and was amazed that it took no flour. These cookies even grow a tad whence in the oven. I like these cause there is a recipe for me to make for peanut butter cookies that I can't burn.
MrFoodcom Editors
Jul 14, 2010
We know most cookies include flour, but not these...promise! Give 'em a try and you'll be amazed and happy!
Member 4577269
Jul 14, 2010
Where's the flour? The cookies will run all over the cookie sheet without flour to bind it.
RonG333
Dec 22, 2011
Sorry Grasshopper, you should try these before making a comment. I know you will be as surprised as I was as to how easy and good these are. If anything, as others have implied, for some they may be too sweet, but adjusting that will also take a test run to adjust. I just canned my other peanut butter recipes in favor of this "Ohh So Good" recipe.
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