If you’re looking for a soft peanut butter cookie recipe that has an intense, deep peanut butter taste and takes less than 30 minutes to make from dough to cookies out of the oven, you’re in luck! Plus – they’re flourless! You’ve found the best peanut butter cookie recipe on the internet.
There’s a lot of 3-ingredient peanut butter cookie recipes out there, but the 5-ingredient version is worth the extra adds. These 5-ingredient cookies have are real depth of flavor, they’re soft and tender, and absolutely irresistible. I guarantee they’ll be a favorite at your Christmas cookie swap…if they even make it there before they’re gone!
P.S. They’re naturally flourless and gluten-free! Check out the super easy ways to decorate your PB cookies below!
Why You’ll Love These Cookies
There are so many reasons to love these peanut butter cookies! The top 3 reasons are:
- They’re just 5 ingredients.
- They’re flourless and you won’t miss the flour.
- They’re super soft and intensely peanut buttery!
How to Make Peanut Butter Cookies
Making these soft, flourless PB cookies is SO easy.
Mix all the ingredients together, roll the dough into balls, press the balls down and make them look pretty on the baking sheet, bake and then sprinkle them with sugar or salt. DONE!
Just 5 Ingredients
You need just 5 ingredients for these peanut butter cookies. That’s it!
- Regular smooth peanut butter
- Light brown sugar
- Granulated white sugar
- Vanilla extract
Frequently Asked Questions (FAQs)
Yes you can! Just don’t use natural peanut butter.
No, unfortunately the separation in natural peanut butter won’t yield delicious cookies.
Yes! Form the dough balls and pop them in a freezer safe bag for up to 3 months.
Yes! Freeze the baked cookies in a freezer safe bag for up to 3 months.
You over-baked them! As soon as the cookies are set and don’t look shiny anymore, they are done. You don’t want them to brown.
Cookie Decoration Ideas for the Holidays
If you’re looking to decorate your peanut butter cookies for the holidays, here are some fun decoration ideas! After baking as soon as the cookies come out of the oven:
- Sprinkle with salt.
- Sprinkle with sugar.
- Sprinkle with holiday sprinkles.
- Add a Hershey kiss to the center of each cookies.
- Add green and red M&M’s.
- Add Reese’s Pieces.
- Melt chocolate chips or white chocolate chips in the microwave and drizzle chocolate on cookies. Let cool to harden.
- Dip half of each cookie in melted white or dark chocolate and add sprinkles, chopped nuts, or crumbled PB cups to the chocolate-dipped side.
- Make a PB cookie reindeer by breaking up pretzels for the antlers, chocolate chips for the eyes, and red M&Ms for the nose.
- Make an easy chocolate ganache here, and make a chocolate ganache cookie sandwich.
More Cookie Recipes You’ll Love On Tastefully Grace!
- Mom’s Cinnamon Sugar Pie Crust Cookies
- Soft & Chewy Oatmeal Cookies
- Best Soft, Old-Fashioned Sugar Cookies
- Butter Pecan Shortbread Cookies
- Whipped Shortbread & Pumpkin Spice Buttercream Cookie Sandwiches
- 1 cup regular smooth peanut butter do not use natural peanut butter!
- ½ cup light brown sugar packed
- ¼ cup granulated white sugar
- 1 large egg
- ½ teaspoon vanilla extract
- Salt or white sugar to decorate
- In a bowl with a large spoon, mix together peanut butter, brown sugar, white sugar, egg, and vanilla extract until uniform.
- On a greased baking sheet, use a tablespoon measure to form balls of dough, adding them to the baking sheet at least an inch apart. Use a fork to push down balls of dough to desired cookie thickness, making pretty cross hatch marks on each cookie!
- Bake cookies for 8-9 minutes at 350 degrees until cookies are dull (not shiny) and just set. Do not over-bake!
- Remove from oven and immediately sprinkle with salt or sugar. Let cool on baking sheet for 10 minutes before transferring to a plate or wire rack.
- Do not over-bake! Bake until just set and dull (not shiny). Over baking will yield dry, crumbly cookies.
- These cookies keep very well in an airtight container for 5-7 days!