These peanut butter cookies are proof that less is more. With just three pantry staples and zero fuss, you get soft, chewy cookies with a rich nutty flavor and that signature fork-pressed top.
Perfect for late-night cravings, last-minute guests, or baking with kids—they’re irresistibly simple.
⏱ Prep Time 5 minutes ｜ 🔥 Cook Time 10 minutes ｜ 🍽 Servings 12 cookies ｜ 🌱 Difficulty Level Easy ｜ 📦 Storage Tips Store in airtight container at room temp for 4 days or freeze for up to 2 months
Ingredients List
- 1 cup peanut butter (creamy or chunky)
- 1 cup granulated sugar
- 1 large egg
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, stir together peanut butter, sugar, and egg until smooth.
- Scoop dough by tablespoonfuls and roll into balls. Place on baking sheet.
- Flatten each cookie gently using a fork in a criss-cross pattern.
- Bake for 10–12 minutes, until edges are set and lightly golden.
- Let cool on pan for 5 minutes before transferring to a wire rack.
Recipe Notes / Tips
- For a twist, mix in chocolate chips or chopped peanuts.
- Use natural peanut butter for a softer texture and deeper flavor.
- Let cookies cool fully before storing—they firm up as they sit.
Nutrition Info (per cookie, approx.)
- Calories: 160
- Carbs: 14g
- Fat: 10g
- Protein: 4g
- Sugar: 12g
FAQs
- Q: Can I use almond butter instead?
A: Yes! Almond or sunflower seed butter works just as well. - Q: Can I reduce the sugar?
A: You can try using 3/4 cup for a less sweet version, but texture may change slightly. - Q: Can I make them keto?
A: Use erythritol or another low-carb sweetener in place of sugar.
Baked a batch of nutty goodness? Snap a pic of your peanut butter beauties and tag #the_food_pedia on Instagram! 🥜🍪💫
