5-Ingredient Peanut Butter Cookies

Simplicity is the ultimate sophistication, and these 5-Ingredient Peanut Butter Cookies prove it. With zero flour and no butter, these cookies rely on the magic chemistry of peanut butter, sugar, and egg to create a treat that is intensely nutty, naturally gluten-free, and delightfully chewy.

These are the classic cookies Grandma used to make—complete with the signature fork crosshatch pattern on top. They come together in one bowl in about 5 minutes, making them the perfect emergency dessert when the pantry is bare but the craving is strong.

Why You’ll Love This Recipe

Pure Peanut Flavor

Because there is no flour to dilute the taste, the peanut flavor is front and center. They are rich, dense, and melt-in-your-mouth satisfying. It’s like eating peanut butter fudge in cookie form.

Foolproof & Fast

This is a great recipe for baking with kids because it is nearly impossible to mess up. There is no complicated creaming method or resting time required. Mix, roll, press, and bake.

Ingredient Highlights & Substitutions

Essential Ingredients

Peanut Butter: Creamy, commercial peanut butter (like Jif or Skippy) works best for structure. Natural peanut butter can be too oily and may cause spreading, so proceed with caution.
Sugar: A mix of brown and white sugar adds depth, but you can use just white sugar.
Egg: The binder.
Vanilla Extract: Adds aroma.
Salt: A pinch (if your PB is unsalted) creates that sweet-salty magic.

Smart Substitutions

Almond butter works as a direct 1:1 substitute. For a lower carb option, use a granular sweetener like Monk Fruit. You can toss in chocolate chips for a “Reese’s” effect.

If you enjoy simple, classic baking recipes, check out these Peanut Butter Cookies for a more traditional flour-based variation if you prefer a cakey texture.

Step-by-Step Instructions

Prep Phase

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mixing Phase

In a medium bowl, stir together the peanut butter, sugar, egg, and vanilla extract until smooth and creamy. The dough will be thick and glossy.

Baking Phase

Scoop tablespoons of dough and roll them into balls. Place on the baking sheet about 2 inches apart.
The Crosshatch: Dip a fork into a little sugar (to prevent sticking) and press down on the dough ball vertically, then horizontally, creating a crisscross pattern and flattening the cookie.
Bake for 8-10 minutes. The edges should be golden brown.
Cool: Let them cool on the baking sheet for at least 5 minutes. They are very fragile when hot but will firm up as they cool.

Pro Tips for Perfect Results

Technique Secrets

Don’t Overbake: These cookies go from chewy to crumbly very quickly. Pull them out when they still look slightly soft in the middle. They will finish setting on the hot pan.
Use Parchment: Since they are flourless, they can stick to the pan. Parchment paper ensures an easy release.

Common Mistakes to Avoid

Moving them too soon. If you try to transfer them to a wire rack immediately, they will fall apart. Patience during the cooling phase is key.

Ingredient	Function	Note
Peanut Butter	Fat/Flavor/Structure	Avoid oily natural brands
Sugar	Sweetness/Crispness	White or Brown
Egg	Binder	Large size
Vanilla	Flavor	Pure extract

Serving Ideas & Pairings

Presentation & Plating

Serve with a cold glass of milk for dipping.

Pairing Suggestions

Sandwich two cookies with a layer of chocolate ganache or strawberry jam.

Frequently Asked Questions

Are these gluten-free?
Yes, naturally! Just ensure your peanut butter and vanilla are certified GF if sensitive.

Can I freeze the dough?
Yes, roll into balls and freeze. Bake from frozen (add 1 minute).

Conclusion

5-Ingredient Peanut Butter Cookies are a miracle of minimalism. They deliver maximum peanut flavor with minimal effort, proving you don’t need a complex recipe to make something delicious.