Quick Peanut Butter Cookies

Quick Peanut Butter Cookies

330

"I had to make cookies at the last minute for a school function and a friend gave me this quick and easy recipe. From start to finish, this only takes about 30-45 minutes and the taste is like you spent hours in the kitchen. You might want to make a double batch, because they will be gone before you know it. ENJOY!!"
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Ingredients

40 m servings 66 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a medium bowl, mix together the peanut butter, sugar, egg, and baking soda until well blended. Roll dough into 1 inch balls, and place on ungreased cookie sheets.
  3. Bake for 6 to 8 minutes in the preheated oven. Cool on cookie sheets until set, before transferring to wire racks to cool completely.

Reviews

330
  1. 369 Ratings

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Most helpful positive review

I usually use brown sugar and skip the baking soda when I make these. Be sure to let these cool on the cookie sheet for 5 minutes before removing to a wire rack, or they may fall apart.

Most helpful critical review

I followed this recipe exactly and was very disappointed with the outcome. I agree with the other person who said they were so peanut buttery she had to drink a whole glass of water after eatin...

I usually use brown sugar and skip the baking soda when I make these. Be sure to let these cool on the cookie sheet for 5 minutes before removing to a wire rack, or they may fall apart.

I needed a quick, easy dessert recipe for my mom who is allergic to gluten. Wow, did I come across the perfect recipe! I agree, you do have to love peanut butter as it is very rich. I read oth...

I followed this recipe exactly and was very disappointed with the outcome. I agree with the other person who said they were so peanut buttery she had to drink a whole glass of water after eatin...

I used the exact ingredients cited in the recipe. I chilled the dough for about an hour, making it easy to roll into balls. I rolled the dough into 1" balls and then flattened each with criss-c...

VERY peanut-buttery! I suggest to add about 1/8 - 1/4th cup flour, it helps the cookie harden and not be so limp. I made sure to shape the cookies in a round ball the SECOND time otherwise the...

Excellent! I used Adams Crunchy Peanut Butter. Rolled half the recipe in balls, they came out round & moist... drizzled those with melted chocolate. Added chocolate chips to the other half of...

Kids love these! So easy even my husband can make them (and he does an excellent job). He usually adds a 1/2 bag of peanut butter chips to make them even more peanut buttery. One trick is to ...

excellent! I made 1/3 of this recipe (beat the egg and only added 1/3 of the mixture) and added about a tablespoon of flour to make it easier to shape into balls. I also added a few dashes of c...

I think some people are missing the beauty of this recipe...THERE'S NOT SUPPOSED TO BE FLOUR! These are great cookie for those suffering from Celiac Disease or those who have gluten sensitivitie...