Here are two foolproof options—one classic, one ultra-lazy.
Classic Peanut Butter Cookies (Soft & Crinkly)
Ingredients
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1 cup peanut butter (creamy or crunchy)
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¾ cup sugar (white or brown)
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1 large egg
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½ tsp baking soda
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1 tsp vanilla (optional)
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Pinch of salt (skip if PB is salty)
Method
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Heat oven to 180°C / 350°F.
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Mix all ingredients until smooth.
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Roll into small balls, place on lined tray.
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Press with a fork to make the classic criss-cross.
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Bake 8–10 minutes until edges are set (centres will soften as they cool).
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Cool 5 minutes before moving—trust the process.
3-Ingredient Peanut Butter Cookies (No Flour)
Ingredients
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1 cup peanut butter
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¾ cup sugar
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1 egg
Method
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Mix everything.
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Roll, fork-press.
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Bake 8–10 minutes at 180°C / 350°F.
That’s it. Zero excuses.
Easy Upgrades
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Add chocolate chips 🍫
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Press a Mini Reese’s or chocolate square on top
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Sprinkle flaky sea salt
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Drizzle melted chocolate after baking
Pro tip
For extra soft cookies, slightly underbake. For crisp edges, go 1–2 minutes longer.
Want them vegan, gluten-free, or extra thick bakery-style?