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Best Peanut Butter Cookies Ever

Your family will love these dense, no-flour cookies. See more

READY IN 15 mins

Best Peanut Butter Cookies Ever

Read Reviews (671)

"This is an amazing no-flour peanut butter cookie. It is so easy, even kids like to make it." — BAKINGNUTS

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Original recipe makes 3 dozen Change Servings

2 cups peanut butter
2 cups white sugar
2 eggs

2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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PREP 5 mins
COOK 10 mins
READY IN 15 mins

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This is a great recipes but I did make a few revisions to make it even better. Instead of two cup white sugar I used 1 cup white and one cup brown, I also only used used one tsp baking powder. The recipe creates a firm dough and maintains is "criss cross" shape. well. This one is a keeper! Thanks!

—anneke

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Most Helpful Critical Review

Jan 20, 2011

Good taste...too dry for my taste.

—cookinmarinewife

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796 Ratings

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Mar 29, 2003

I've been making these for years. (The recipe I have calls for just one egg, and no salt or soda.) The quality of the peanut butter makes a big difference in how these turn out. Since I make these for a friend who is a celiac, I use an old-fashion pb that is made with just ground peanuts. The cookies are much tastier than ones made with pb that has oil, sugar, mono- and di-glycerides and such. I've discovered a few things that make these easier to make. I don't measure the peanut butter, I just use an entire 18 ounce jar. I line the cookie sheet with aluminum foil, I don't try to move individual cookies to the cooling rack, I just slide the foil on to the cooling racks. I usually make a BIG batch of dough (2 or 3 jars) and shape most of the dough into 2 inch diameter rolls, wrap in foil and freeze. They keep for several months. When I'm ready to bake then, I let the dough thaw just a bit and slice it into 1/4 in slices and bake as usual.

—DEWLANNA

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Oct 27, 2006

This is a great recipe for peanut butter cookies, but I have to rate it only 4 stars because of the changes I make to get the best results. I cannot emphasize enough...NATURAL peanut butter. And not that new "natural-no-stir" garbage. Also, the sugar is a bit much for my taste, so I do as other reviewers and decrease by half a cup. If you're having trouble getting the consistency you want, don't be afraid to throw in a couple tablespoons of flour. White chocolate chunks will make an unforgettable combo. Again, I cannot emphasize enough, NATURAL peanut butter – the results will literally melt in your mouth.

—StephanieM

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Nov 04, 2003

To make these cookies even simpler: 1 cup of peanut butter, 1 egg and 1/2 cup sugar 1/2 cup choc chips (optional). They always turn out fantastic!!

—Dora

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May 16, 2007

awesome cookies. The thing is, if you like cakey cookies, you won't like these. If you like flat cookies that are crispy on the outside and a little chewy in the center, these are the cookies for you. These DO spread, so give them the 2 inches between each cookie if you want nice looking cookies. Definitely do as others have and cut that sugar down by 1/2 a cup. I got EXACTLY 36 cookies out of this recipe.

—LMVO

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Jul 11, 2005

I'm not a big fan of peanut butter cookies, but this is the exception. I made a few adjustments and now these are my favorite cookies ever! I used all natural peanut butter, cut the sugar by 1/2 cup, omitted the salt, and added 3/4 cup chocolate chunks. The result is a batch of wonderfully fragrant, nutty cookies that are neither too chewy nor too crispy. I tried this same recipe in a pinch with regular peanut butter and it was nowhere near as good; it tasted like most p.b. cookies to me, sweet and bland. Try it with natural peanut butter, and you'll never turn back.

—RETROINDIGO

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May 23, 2007

I made these cookies using splenda and I am just thrilled with the results! They held together well and tasted great. They were a little dry but that is probably because of using splenda instead of sugar. But that's ok, when it comes to sugar free and low carb foods, you can't expect perfection. I figured this out to be approximately 2.5 carbs per cookie and if you use all natural peanut butter it has 0 sugar content! I used a cheap off brand peanut butter and they had a perfect shape! So this is a great low carb cookie as well as perfect for the diabetic! THANK YOU!!! God bless you for sharing this, I know that my Pastor will be thrilled when he gets these sugar free cookies (he's diabetic).

—Graden

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Nutrition

Calories
132 kcal
7%

Carbohydrates
13.9 g
4%

Cholesterol
12 mg
4%

Fat
7.5 g
12%

Fiber
0.9 g
3%

Protein
3.9 g
8%

Sodium
150 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Best Peanut Butter Cookies Ever

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 132
Calories from Fat: 67

% Daily Value *
Total Fat 7.5g 12 %
Saturated Fat 1.6g 8 %
Cholesterol 12mg 4 %
Sodium 150mg 6 %
Potassium 97mg 3 %
Total Carbohydrates 13.9g 4 %
Dietary Fiber 0.9g 3 %
Protein 3.9g 8 %
Sugars 12.5g
Vitamin A < 1 %
Vitamin C 0 %
Calcium < 1 %
Iron 3 %
Thiamin 1 %
Niacin 20 %
Vitamin B6 5 %
Magnesium 8 %
Folate 7 %

* 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.