Five-Ingredient Peanut Butter Cookies
These delicious Peanut Butter Cookies use only five ingredients: granulated sugar, brown sugar, eggs, vanilla extract, and peanut butter! They are naturally gluten-free and totally delish. Soft, chewy, and all peanut butter flavor. No dry cookies here! Adapted from Deb at Smitten Kitchen (note that Deb’s recipe is adapted from the Ovenly cookbook so a shoutout there as well.).
Ingredients
- 1 ¼ cups light brown sugar, packed 8.75 ounces
- ½ cup granulated sugar 3.5 ounces
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 ¾ cups smooth peanut butter 16 ounces
- flaky sea salt optional, for sprinkling
Instructions
- Preheat oven to 350℉. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the brown sugar, granulated sugar, and eggs until smooth. Whisk in the vanilla. Whisk in the peanut butter until totally combined.
- Chill dough briefly in the freezer for 20 minutes.
- Scoop dough with a #40 scoop (about 1.5 tablespoons) onto baking trays. Allow 2" of space between scoops.
- Bake cookies for 11-12 minutes. Cookies should be puffed and lightly golden on the edges. The cookies will appear dry on the surface, but the centers will be quite gooey. If you overbake these cookies they will be dry instead of soft and chewy.
- Optional: Immediately after removing from the oven, sprinkle the cookies lightly with a little flaky sea salt (like Maldon). Allow cookies to cool on the baking sheet for 5 minutes before carefully removing them to a cooling rack.I like to wait at least 15-20 minutes before indulging in one of these. They are just so much better after the texture has totally set!
Notes
Can you use natural peanut butter? I have not tested the recipe with natural peanut butter, but the original recipe that Deb (Smitten Kitchen) used from the Ovenly cookbook says yes—the texture will just be different. If you give it a shot, drop a comment to let me know how it goes!
How to store: Store cookies in an air-tight container at room temperature for up to five days. They will be softest on the first two days and then (like all cookies) they will begin to slowly dry out. Still very tasty though! Freeze completely cool cookies for up to 1-2 months to keep them longer.
Nutrition Facts
Five-Ingredient Peanut Butter Cookies
Amount per Serving
Calories
142
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Trans Fat
0.001
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
11
mg
4
%
Sodium
71
mg
3
%
Potassium
101
mg
3
%
Carbohydrates
16
g
5
%
Fiber
1
g
4
%
Sugar
14
g
16
%
Protein
4
g
8
%
Vitamin A
16
IU
0
%
Calcium
17
mg
2
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.