4 Ingredient Peanut Butter Cookies
Let Me Tell You Why I’m Obsessed With These Cookies
If you ever find yourself staring into the pantry late at night, craving something sweet but refusing to deal with a mountain of dishes, listen—I’ve been there, mate. My first batch of these 4 ingredient peanut butter cookies happened on a rainy Saturday afternoon when my kid (who had just used the last of the flour for a science experiment, don’t ask) was practically demanding cookies. No flour, no butter, basically nothing but peanut butter and some hope. It’s become my not-so-secret weapon for last-minute cravings and, well, days when I’m just bone-tired and want to impress company without really trying. Sneaky, right?
Why I Think You’ll Love Them (Or At Least Not Hate Them!)
I make these when I don’t want to measure, don’t want to fuss, and especially don’t want to hang around waiting for stuff to chill or rise. My family goes bonkers for these—my husband once ate half a tray while ‘checking if they were done’ (right). Plus, if you’re the kind of person who hates recipes with long ingredient lists, this one’s your jam. There’s no sad, crumbly baking failures here; honestly, I’ve only overbaked them once—don’t blame the recipe, blame my tendency to wander off after popping things in the oven.
Here’s What You’ll Need (and a Few Swaps I’ve Tried)
- 1 cup creamy peanut butter (I sometimes use crunchy if I want a bit of texture. My grandma swears by “Jif,” but truth be told, the off-brand stuff usually flies just fine.)
- 1 cup sugar (if I’m out of white sugar, brown works. A friend once tried coconut sugar and reckoned it was decent!)
- 1 large egg (nope, medium won’t ruin it—used one myself last week on accident)
- 1 teaspoon vanilla extract (optional but c’mon, who doesn’t have half a bottle lurking somewhere?)
Optional but good: a pinch of sea salt scattered on top. I skip it if I’m feeling lazy, but it does jazz things up.
Making Them: Step By Step, More or Less
- Preheat your oven to 350°F (about 175°C for my metric pals).
- Dump peanut butter, sugar, egg, and vanilla into a mixing bowl. Stir till everything’s blended. It will look gloopy—don’t panic, this is normal. Actually, I find it works better if you mix by hand with a wooden spoon. On second thought, an electric mixer’s fine too, but then you’ll have to wash it.
- Grab a spoon (tablespoon-ish) and drop little blobs onto an ungreased cookie sheet. They don’t really spread, but give them a bit of elbow room.
- This is where I usually sneak a taste. (Avoid if you’re squeamish about raw egg, but who am I to judge?)
- Smush the tops with a fork for that classic crisscross look. Or use your thumb if you can’t be fussed.
- Bake for 8 to 10 minutes. The edges should look slightly golden. If the middle’s a touch soft, cheer up—that’s actually the good bit.
- Let cool for a few minutes before moving them. They’re fragile at first—kind of like me before coffee.
Notes, a Few Honest Lessons From Me
- If you underbake, it’s not the end of the world; they just end up a bit chewy. Not everyone sees this as a problem.
- The dough isn’t pretty. I’ve occasionally doubted whether it would even turn into cookies. It does. Magic, right?
- I’ve tried this recipe with ‘natural’ peanut butter and… hmm, sometimes they’re a smidge crumbly. If it’s all you’ve got, give it a whirl but maybe don’t serve to guests the first go-round.
Variations I’ve Tried (Some Successfully!)
- Chocolate chips: Toss a handful in for a treat. I did it once and almost regretted it, because they barely held together, but tasted fab.
- Swap peanut butter for almond butter: Not half-bad, though a little less classic-tasting. My neighbour called them ‘health food’—not sure he’s right.
- Add cinnamon: Did nothing for me. I thought this would be groundbreaking, but nah, stick with vanilla if you want something extra.
What If You Don’t Have the Proper Kit?
You don’t need a stand mixer. I’ve mixed these with a fork and a bit of effort. Only have a toaster oven? Just bake in smaller batches. And I’ve totally used parchment instead of greasing a pan. Actually, sometimes I just use a regular dinner spoon to scoop, and nobody’s the wiser.
How Long Do They Keep? (Here’s the Honest Truth)
So, technically, you can store them in an airtight container at room temperature for 4 days. In my house, they’re usually gone by the next morning—it’s like they evaporate. If you want to hide some, try the salad crisper in the fridge—nobody looks there.
How Do I Serve These? (And Why My Kids Ask for Milk Every Time)
I love these still a smidge warm with a cup of tea—my kids, for some reason, demand an ice-cold glass of milk (not sure why, but it’s become tradition). If you’re feeling fancy, sandwich two cookies with a scoop of vanilla ice cream. That’s a winning move for summer cookouts. Or, y’know, late-night snacks.
Pro Tips (aka: Lessons Form My Silliest Mistakes)
- I once rushed the baking and took them out too early—they fell apart. Let them sit until cool. Just trust me.
- If you double the batch, they’ll need a few more minutes to bake. I forgot once and had a gooey, but not unpleasant, mess.
- Measuring out the sugar by eye works in a pinch, but the cookies will be wonkier. Fun? Yes. Photogenic? Not so much.
Real FAQs I’ve Gotten (And Maybe Some I Made Up)
- Can I use sunflower butter? Yeah, I tried it once—great if you’ve got nut allergies to consider, though the flavor’s a bit different. Kinda earthy, almost.
- Do I need a mixer? Nope, but it does make your arm less tired. Or maybe that’s just me getting old.
- What about freezing after baking? I’ve done it. They thaw quickly, though the texture changes a bit. Still, better than no cookies.
- Where do you buy your vanilla? Sometimes I order from King Arthur Baking or Penzeys Spices—but the supermarket stuff’s fine too.
- Can my dog eat these? Sorry mate, dogs and sugar don’t mix well. Also, some peanut butters sneak in xylitol, which is a dog no-no.
So that’s pretty much it. If you ever get stuck mid-cookie, just remember: Even the ugliest ones taste good with tea, and you can always call for backup (or just eat ‘em all yourself—I certainly won’t tell!).
Ingredients
- 1 cup creamy peanut butter
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 tablespoon mini chocolate chips (optional for garnish)
- 2 tablespoons chopped peanuts (optional topping)
Instructions
-
1Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
2In a medium bowl, mix together the peanut butter, granulated sugar, egg, and vanilla extract until smooth and well combined.
-
3Stir in the baking soda and salt until fully incorporated. If desired, fold in mini chocolate chips or chopped peanuts.
-
4Scoop tablespoon-sized amounts of dough and place onto the prepared baking sheet, spacing about 2 inches apart.
-
5Flatten each cookie with a fork, making a criss-cross pattern. Bake for 10-12 minutes, or until the edges are set and the tops begin to crack.
-
6Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
