Five ingredients and 20 minutes! These 5 Ingredient Peanut Butter Cookies are soft, crumbly, and packed with nutty flavor. Perfect for quick treats or satisfying those cookie cravings in no time.
These 5 Ingredient Peanut Butter Cookies are the ultimate easy treat. They’re simple, rich, and packed with classic peanut butter flavor. Made with pantry staples, they come together quickly without any fuss, making them perfect for last-minute baking.
For more easy cookie recipes you have to check out my Butter Crunch Cookies, Reeses Cookies, and Strawberry Cake Mix Cookies.
Table of Contents
Why We Love These Peanut Butter Cookies
- Skip the waiting; these cookies are ready to bake immediately.
- A foolproof recipe that’s simple enough for anyone to make, even kids.
- Bake now, freeze for later, and enjoy fresh cookies whenever you like.
Recipe Ingredients
Peanut Butter – Creamy peanut butter is best for this recipe, as it creates the perfect smooth and soft texture. Natural peanut butter or crunchy peanut butter can also be used but will slightly alter the texture of the cookies.
Brown Sugar – Provides a deeper, caramel-like sweetness and adds moisture, contributing to the chewy texture of the cookies.
Vanilla Extract – Enhances the flavor of the cookies by adding warmth and a subtle sweetness.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add-Ins – Make these cookies even better by adding chocolate chips (white, dark, mini, or peanut butter). For a chocolate twist, blend in 2 tablespoons of cocoa powder for a rich flavor.
Egg Substitute – If you’re out of eggs, try replacing it with 2 tablespoons of water mixed with 1 tablespoon of oil, half a mashed banana, or ¼ cup of applesauce.
How to Make 5 Ingredient Peanut Butter Cookies
Step 1: Preheat to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or silicone baking mats; set aside.
Step 2: In a medium bowl, add the peanut butter, sugars, vanilla, and egg. Mix until combined.
Step 3: Using a standard-size cookie scoop, portion dough into balls. Place on the baking sheet and flatten in a crisscross pattern with a fork. Sprinkle with sea salt, if desired.
Step 4: Place in the oven and bake for 10–12 minutes or until the edges begin to brown. Remove from the oven and allow to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Expert Tips
Create Even Fork Marks – Dip the fork in sugar before pressing down to create that classic peanut butter crisscross pattern.
Avoid Overbaking – Remove cookies from the oven as soon as the edges start to brown. Let them set on the baking sheet for a few minutes for a soft, tender texture.
FAQs
Absolutely! Other nut butters are a great option, especially for those with allergies. If the texture needs adjusting, add a little more sugar as needed.
You can add dried fruit like raisins or cranberries for a chewy texture, a sprinkle of shredded coconut for a tropical twist, or toffee bits for a caramel-like crunch.
Storage Information
STORE your cookies in an airtight container or Ziploc bag at room temperature to keep them fresh. Adding a slice of sandwich bread to the container can help maintain their softness. They’ll stay fresh for about a week.
To FREEZE, place baked cookies in an airtight container or freezer-safe bag for up to 6 months. Cookie dough can also be frozen for up to 6 months, either as dough balls or a single log.
REHEAT frozen cookies by thawing at room temperature or microwaving for 10–15 seconds. Bake frozen cookie dough directly from frozen, adding 1–2 minutes to the baking time if needed.
More Peanut Butter Treats to Try
5 Ingredient Peanut Butter Cookies Recipe
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Ingredients
- 1 c natural peanut butter
- 3/4 c granulated sugar
- 1/4 c brown sugar
- 1 tsp vanilla extract
- 1 egg
- pinch salt - for sprinkling on top; optional
Instructions
- Preheat to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or silicone baking mats; set aside.
- In a medium bowl, add the peanut butter, sugars, vanilla, and egg. Mix until combined.
- Using a standard-size cookie scoop, portion the dough into balls. Place on the baking sheet and flatten in a crisscross pattern with a fork. Sprinkle with sea salt, if desired.
- Place in the oven and bake for 10–12 minutes or until the edges begin to brown. Remove from the oven and allow to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
I love that these are only 5 ingredients that I have in my home already! So chewy and full of yummy peanut butter flavor!
These were super easy to make and with simple ingredients I already had in my cupboard. Pretty great for a sudden cookie craving! And the flavor was on point. I gave the recipe a 4 out of 5 because they’re a little more crumbly than I like. Maybe if I had made them smaller they would have held up a little better, but I like my cookies big. Even after having let them cool a bit, one bite and the whole cookie breaks into pieces.
I appreciate you trying them! Thank you for saying that!
I’ve heard that if you use brown sugar instead of white, the cookies become more chewy and less crumbly.
I love peanut butter cookies and I’m loving how you did the criss cross pattern with the sea salt!
I grew up on PB cookies, but had never made them for my kids until this recipe reminded me of them! THANK YOU! They loved them!
These are THE best!! Such an easy recipe and so delicious. Next time I’ll try them with chocolate chips!