I’ve been making these peanut butter cookies for years whenever I want a fast, comforting bake that tastes homemade without a lot of fuss. They use pantry-first ingredients, come together in one bowl, and produce crisp-edged, tender centers that kids and adults both reach for. If you enjoy tiny, no-fuss sweets, you might also like this buttery 3-ingredient shortbread cookies for another simple bake.

Why you’ll love this dish

These cookies are the sort of recipe you keep in your back pocket. There’s no creaming, no sifting, and no long ingredient list—just peanut butter, sugar, egg, vanilla, and a pinch of leavening and salt. They’re perfect when you want:

A 20–30 minute bake for school lunches or an afternoon snack.
A budget-friendly treat that uses pantry staples.
A child-friendly recipe that’s easy to get little helpers involved with.

“The first time I made these I thought they’d be basic — instead they vanished within an hour. Salty-sweet, slightly crinkled, and totally addictive.”

If bite-size versions are more your thing, consider making mini butter cookies for parties and lunchboxes.

How this recipe comes together

Quick overview before you bake so you know what to expect:

Combine peanut butter and sugar to form the base dough.
Add egg and vanilla for richness and binding.
Stir in baking soda and salt to lift and balance the sweetness.
Scoop, flatten with a fork for the classic crisscross, then bake until the edges are just golden.
Cool briefly on the sheet so the cookies set, then transfer to a rack to finish cooling.

This is a single-bowl method with minimal hands-on time—great for busy days.

What you’ll need

Key ingredients (simple, pantry-stable):

1 cup peanut butter (smooth or crunchy; see notes)
1 cup sugar (granulated; brown sugar can be used for a chewier cookie)
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt

Notes/substitutions inline:

Swap half the granulated sugar for light brown sugar for a softer, chewier texture.
Use natural peanut butter (stirred) if you prefer a purer peanut flavor, but expect a slightly looser dough that may spread more.
For a lower-sugar version, try 3/4 cup sugar plus 1/4 cup powdered erythritol, but texture can be slightly different.

How to prepare it

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
In a medium mixing bowl, stir together 1 cup peanut butter and 1 cup sugar until evenly combined.
Add 1 large egg and 1 teaspoon vanilla extract. Mix until the dough is smooth and glossy.
Sprinkle in 1/2 teaspoon baking soda and 1/4 teaspoon salt. Stir until the leavening and salt are distributed.
Use a tablespoon or cookie scoop to portion dough. Place each ball about 2 inches apart on the prepared sheet.
Lightly press each ball with a fork in a crisscross pattern — two presses at right angles. This flattens the cookie and makes the classic look.
Bake 10–12 minutes, until the edges turn golden and the centers look set but not dry. Oven times vary; check at 9 minutes if your oven runs hot.
Let the cookies rest on the baking sheet for 3–5 minutes to firm up, then transfer to a wire rack to cool completely.

Best ways to enjoy it

Serve warm with a glass of cold milk or a scoop of vanilla ice cream for dessert.
Pack them in lunchboxes layered between parchment to keep them from sticking.
Arrange on a platter with other simple cookies for holiday gatherings.
For a more grown-up snack, spread a little jam on half the cookies to make peanut butter sandwich cookies.

Storage and reheating tips

Room temperature: Store cooled cookies in an airtight container for up to 5 days. Place a slice of bread or a paper towel in the container to help maintain moisture.
Refrigerator: Keep for up to 2 weeks if you prefer a firmer cookie. Bring to room temperature before serving.
Freezing: Freeze baked cookies in a single layer on a sheet tray until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature for 20–30 minutes. Dough can also be frozen in scooped portions and baked from frozen (add 1–2 minutes to bake time).
Reheating: Warm a cookie for 8–10 seconds in the microwave for a just-baked feel, or 3–5 minutes in a 300°F (150°C) oven for a slightly crisp finish. Always handle hot cookies carefully.

Pro chef tips

Use room-temperature egg so it blends evenly and the dough doesn’t seize.
For uniform cookies, use a tablespoon scoop and level it. Consistent sizes bake more evenly.
If your peanut butter is oily, stir it before measuring; excess oil can make the dough too loose. You can chill the dough 15 minutes to reduce spread.
To check doneness: the edges should be golden while the center still looks slightly soft — they firm as they cool.
Want a crisper cookie? Flatten a little more with the fork and bake an extra 1–2 minutes.

For other quick three-ingredient bakes and inspiration, see these simple biscuits: 3-ingredient buttermilk biscuits.

Creative twists

Chocolate-chip peanut butter cookies: Fold in 1/2 cup chocolate chips to the dough.
Peanut butter & jam thumbprints: Press a dimple into each ball before baking and add a small spoonful of jam after baking and cooling slightly.
Nutty crunch: Stir in 1/3 cup chopped roasted peanuts or use crunchy peanut butter.
Salted caramel: Drizzle caramel over cooled cookies and sprinkle flaky sea salt on top.
Gluten-free: This recipe is naturally gluten-free if you use peanut butter without additives. Always check labels for cross-contamination.

Common questions

Q: Can I use crunchy peanut butter?
A: Yes. Crunchy will add texture and still bind well. You may notice slightly more visible peanut pieces and a bit more chew.

Q: Why did my cookies come out crumbly?
A: Crumbliness often means not enough binding. Make sure you measured the peanut butter and sugar accurately and used a whole egg. If your peanut butter is very dry, add 1–2 teaspoons of milk to bring the dough together.

Q: Are these safe to freeze?
A: Yes. Freeze baked cookies in a single layer, then store in an airtight container or bag for up to 3 months. Thaw at room temperature.

Q: Can I make these vegan?
A: Replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes). Expect a slightly denser texture.

Q: How long do they keep their texture?
A: These are best within the first 2–3 days for that ideal balance of crisp edge and soft center. Stored properly, they remain pleasant up to 5 days.

Conclusion

These peanut butter cookies are a reliable, fast, and crowd-pleasing bake—perfect for weeknight cravings, school snacks, and last-minute dessert needs. For a softer, thicker take, check out Sally’s Soft & Thick Peanut Butter Cookies recipe, and if you’re curious about another minimalist approach, here’s an alternate 3-ingredient version to compare: Allrecipes’ 3-Ingredient Peanut Butter Cookies.