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Soft Peanut Butter Cookies

(11 Votes)
COOK TIME
10 Min

Our melt-in-your-mouth recipe for Soft Peanut Butter Cookies will satisfy all your peanut butter lovers, for sure. Serve these homemade peanutty tasting cookies with a cold glass of milk and watch them disappear from your cookie jar.

What You'll Need:
  • 1 cup sugar
  • 1 cup creamy peanut butter
  • 1 egg
  • 1 teaspoon vanilla extract
What To Do:
  1. Preheat oven to 325 degrees F.
     
  2. In a medium bowl, using a spoon, mix all ingredients until just blended. Drop mixture by rounded teaspoonfuls onto a baking sheet and press a crisscross pattern into each drop with a fork.
     
  3. Bake 10 to 11 minutes, or until light golden. Cool before removing from baking sheet.

Makes about 2 dozen cookies.

Notes
  • For a little variety, try pressing colored candies like M & M's into the cookies immediately after removing them from the oven. Kids of all ages love them!

 

PLEASE NOTE: In case you were wondering, we're absolutely sure that NO flour is necessary in this recipe.

 

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Easiest recipe ever. I love to cook, but hate to bake cookies. When the need to prepare a quick batch arises - this is it!

why not add 1 more egg if it is too crumbley i will try add post resuts later today

No flour????

Hi there! You do not need flour to make these cookies. Enjoy!

I just made these cookies except I used crunchy peanut butter. They DO NOT need flour. Very easy, tasty and hold up pretty good. They are however, very sweet. With my first batch I made the cookies much larger than what was recommended (six to a batch) and regretted that choice. Lol. With my second and third batches I cut the size in half (12 to a batch). These cookies are much better in a smaller "bite size". Enjoy them with a glass of milk & a loved one.

It really needs some flour. I added about a teaspoon to the second half of my batch after baking the first six cookies. We will see how those turn out. The others tasted like straight peanut butter and sugar and just crumbled even after letting them cool down.

Very simple and very good!

I tried this recipe. Sorry to disagree. I still think a cookie NEEDS flour. The cookies may taste okay, but they crumble very easy. Its like eating cooked peanut butter loaded with sugar. I'm sure there is a better recipe out there somewhere.

I got this recipe years ago and it always works good. Excellent for a gluten free diet!!!

I have made these several times. One of the easiest recipes ever! They are wonderful!

sounds like this recipe is missing some ingredients.

We promise you, nothing is missing in this recipe. It's just that easy!

My mom got this recipe off of radio years ago and I lost it. These are easy and very good. Joy in tennessee

How many calories in one cooking

We don't have the nutritional information at this time, but we are busy working on it. We do have another site if you need this information, it is www.everydaydiabeticrecipes.com. The recipes on that site are geared towards people with diabetes. Thank you for your question!

They are great. I make them for my daughter who has to be all Gluten Free. !!!!!!!!

.can i substitute butter for margarine. Recipes i use to make peanut butter cookies requires that you use flour, baking soda, salt, and flour. I dont see how these cookies would turn out if you dont have dry ing. to bind these cookies.

Please ..... try this recipe as is ..... it works "WITHOUT" the flour, baking soda, and salt. AND .... they are delicious !!!!

I am glad I found a great peanut butter cookie!

I have made these cookies for years.. they are the best peanut butter cookie I know of.

I just made a double batch of these cookies & they are gone already!! I used 1 c. Splenda white sugar & 1 c. regular brown sugar for these cookies. I let them rest on the baking sheet a couple minutes before I moved them to the counter to finish cooling. Stored them in Tupperware & they are still soft & good. Had no problems with them crumbling at all.

It is almost like the kraft cookie recipe of the peanut butter jar except they only use half a cup of sugar and no vanialla

I think this is the same as your "Easiest Peanut Butter Cookies recipe"

I make the exact same thing, but NO vanilla needed! Yes they are soft, but thats Great,they last longer. And-Ive tried Splenda-it doesnt work so good. Sorry!

I made a double batch & used 1 c. Splenda white sugar & 1 c. regular brown sugar. They did not crumble & they tasted amazing.

I am a diabetic. How much Splenda could I use in place of the sugar. I tried something like this before and the cookies just crumbled. Perhaps I didn't use enough of something. Appreciate your assistance or response.

Use the same amount of Splenda. See my comments above. Mine came out fine. I let them rest on the cookie sheet for a couple minutes then moved them to the counter to finish cooling. Not one of them broke apart.

The besssssssssssssst cookies ever.. My hubby and kids went head over heels for these :-))

They are excellent. I read the recipe and did them... SOOOOOOOOO easy . Thank you for sharing

I tried this recipe, although the cookies tasted good, the cookies crumbled easily.

I make these all the time and they are soooo good!!! I usually do 1/2 crunchy and 1/2 creamy peanut butter.I like a little extra crunch.

Made these today, very good, but was wondering if almond butter could be used in place of peanut butter?

I didn't look close enough. I saw after i posted where it shows how many the batch makes.

How small are these cookies when done and about how many do you get from this recipe? Thanks in advance....

Make them whatever size you like; the recipe says teaspoonfuls. I've made them small & big & sometimes do sandwich cookies with Nutella in between for something different. Nothing like peanut butter & chocolate!!

I make these all the time. Sometimes double or triple the recipe. They disappear so fast I'm not sure what happened to them... lol

So glad there was a note about no flour :) Made this recipe & my family loved it, as did I. So quick & easy. Even tastier after a day in the cookie jar.

These are fantastic. I made these for my neighbor, she is allergic to flour and on a high protein diet. They are perfect for her.

Wow. Just made these substituting Truvia for sugar and they turned out AMAZING!!!! I love peanut butter and have recently been diagnosed diabetic. Thank You for such a wonderful recipe.

I make these all the time. Try using Splenda instead of sugar to make them low carb.

This is also good if you use 1/2 cup of brown sugar & 1/2 cup of white sugar. Also I've substituted almond extract for the vanilla. And I always use extra crunchy peanut butter. Try putting a maraschino cherry or Hershey's Kiss in the middle before baking too.

how well do the kisses hold up while baking? it sounds extra delish!!

@whosyournana, This actually works very well. They Turn out amazing.

I shall make this tonight!!

If you use splenda instead of sugar these are a great diabetic treat.

This is the most fantastic site for kid friendly recipes out there. I am so glad it's available.Thank You .

This recipe is amazing! Although I made it with half a cup of creamy and half crunchy. The whole family loves it. :D

I have made these for years and they are delish- especially good for making with kids, because they are so easy!

I guess this recipe works as many people have made these cookies and say how great they are, I will try this recipe today. It's no crazier then a recipe I saw called black bean chocolate cake and it uses no flour either.

SEVERAL OF YOU HAVE QUESTIONS ABOUT THIS RECIPE, SO WE WOULD LIKE TO CLARIFY FOR YOU. AS WE STATED IN THE NOTES ABOVE, THERE IS NO FLOUR IN THIS RECIPE. THE RECIPE IS CORRECT AS YOU SEE IT. ENJOY!

Did you forget to put flour in this recipe?

My mother-in-law made these for years. They were called Magic peanut cookies. No they do not need flour.

This recipe is very good, I also added 2 Tb coco chocolate and I also put nuts in some. I find that a plastic fork is very good to crisscross the tops (it does not stick to the dough).

I'm pretty sure it needs flour?

I was also very skeptical about the flour but made them anyway (without the flour) and they turned out fabulous. Will consider makeing again soon

I must have done something wrong!!! With only the PB, sugar, egg & vanilla, all I had was a sloppy mess with no shape.

It's missing the flour in this recipe, you didn't do anything wrong.

I have never had a problem with these and have made them for years. Did you use a specialty PB (low-fat or otherwise filled)?

if it didn't work, your measurements are off or your ingredients are bad. These are a popular cookie and DO NOT NEED Flour. I have made them for years and even add chocolate chips to them.. we call them 1-1-1-1 peanut butter cookies

These cookies are super easy to make. I even used crunchy peanut butter instead of regular. I added chocolate chips as well. They take 5 minutes to prepare. only 4 ingredients, yummy.

Good recipe for gluten-free folks, but it is not acceptable for Passover as peanuts are not eaten for this Holiday.

Do you spray-oil the pan ?

the only peanut butter cookie recipe I'll ever use! so easy & yes, ooooooooooooh it's soooooo good

I just made these cookies this morning and I am impressed!!! I'm not a fan of hard cookies and was searching for a good recipe!!! I tweaked it a bit though....out of sheer laziness I googled to find out how much PB was in an 18oz jar because I didn't want to go through the extra steps of scooping it into a measuring cup then scooping it out into the bowl. Google says 1 18oz jar is 2 cups so I went with what they said and just doubled the recipe. Also I used 1 cup of white sugar and 1 cup of light brown sugar. They turned out wonderfully! Use a melon baller to get the PERFECT size cookie and you also don't have to roll the dough by hand!! Doubling the recipe and using the melon baller gave me 3 dozen cookies and I cooked them for 10 minutes...but every oven is different so that is something you will have to work out on your own. The 1st dozen I rolled in sugar then fork'd to get the pretty design...but it's really not necessary. I think they are SWEEEETTTT and don't need too much extra sugar. Just press the fork down in the sugar then onto the ball of dough and repeat in the opposite direction....that is PLENTY of sugar!

I've been making these for a while now. I also use chunky pnut butter and sometimes use 1/2 cup of brown sugar & 1/2 cup of white sugar. I usually beat the egg before adding it to the other ingredients (solves the stringy egg whites another poster mentioned) Be very careful not to over bake these unless you want them crunchy. If flattening them with a fork it helps to dip the fork in some white sugar before making each mark.

These cookies sound incredibly sweet. I wouldn't want my kids to eat them very often.

I made these using chunky peanut butter, they came out perfect. Really good!!!

I made these last night they are a great cookie, just don't bake longer than the suggested time, they become to crunchy. Gina

my husband had made these cookies for years. What he would do is, instead of pressing the cookies down with a fork, he would put a teaspoon of the dough on the cookie sheet, bake them and then add a choc. kiss on top of each cookie while it was warm. Talk about, ooh its so good, this cookie is!!

nothing beats pb/chocolate especially when the recipe is this easy.

My daughter brought this recipe home from school in 1994 so we've been making it a long time. I always use the cheaper store brand crunchy peanut butter and mash them down just enough to get the pattern. Tip: cream the egg and sugar thoroughly or you'll get little stringy egg white things through the cookies! Watch them carefully as they bake or they'll burn quickly.

Okay, so I'm the original doubting Dora. Didn't think you could make Peanut Butter Cookies without flour. Well, it works. They do flatten out more than I would like them but the taste is very good. In place of the 1 cup sugar, I substituted 1/2 cup Slpenda for Baking Blend and I think I could have even cut back more. The cookies are super sweet, but also super good. They are "Ooh It's So Good" as Mr Food would say. D.L.C. from Alpena, MI.

I made these cookies & after I put in the first dozen I decided to add a small amount of quick oatmeal to the second dozen & they were delicious..the oatmeal made them a little harder. Both ways were very good.

My seven and five year old daughters really in enjoyed the cookies but for some reason it took 25 minutes for these cookies to bake in my oven

Hard to believe, a cookie with no flour, but they are excellent, plan to share the recipe with my 13 yr. old grandson.

This is a fabulous and easy recipe! I'm a very experienced cook and though this recipe does not make sense, it works very well. My cookies came out perfect and tasted "Oh so peanutty". I always like to use Reese's peanut butter for my cookies because it has such a rich peanut taste compared to the better known brands.

Cookies are as flat as a pancake and taste raw. Could it be that I baked them in a convection oven? Any comments would be appreciated.

if you followed the directions exactly there shouldn't have been a problem....hmmmmm somehow you must have had too much liquid....what size egg did you use? I used a Large and had no problem. Maybe next time let it sit in the fridge for half an hour to firm up a bit. The oven could have had something to do with it but I have never used a convection oven so I can't be sure.

I made these the other day and was amazed that it took no flour. These cookies even grow a tad whence in the oven. I like these cause there is a recipe for me to make for peanut butter cookies that I can't burn.

We know most cookies include flour, but not these...promise! Give 'em a try and you'll be amazed and happy!

Where's the flour? The cookies will run all over the cookie sheet without flour to bind it.

Sorry Grasshopper, you should try these before making a comment. I know you will be as surprised as I was as to how easy and good these are. If anything, as others have implied, for some they may be too sweet, but adjusting that will also take a test run to adjust. I just canned my other peanut butter recipes in favor of this "Ohh So Good" recipe.

and you know this, why? did you make them?

yummy :)

Cookie recipe without flour? Is this an error in the recipe?

no....read all of mrfood's comments about the flour....are people blind?

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