Sometimes the simplest recipes are the most satisfying. These 5-Ingredient Peanut Butter Cookies are a miracle of baking chemistry. Flourless, naturally gluten-free, and ready in under 20 minutes, they deliver an intense peanut butter punch with a texture that is crisp on the edges and delightfully chewy in the center.
Because there is no flour to dilute the flavor, these cookies taste purely of roasted peanuts and caramelized sugar. They are the perfect “emergency cookie” when the craving hits and the pantry is running low, requiring only basic staples you likely already have.
Why You’ll Love This Recipe
Flourless Magic
It seems impossible that peanut butter, sugar, and egg can turn into a structured cookie without flour, but they do! The protein and oils in the peanut butter act as the structure, resulting in a cookie that is naturally gluten-free and incredibly rich.
The Classic “Crosshatch”
These cookies carry the nostalgic mark of the fork tine crosshatch pattern. This isn’t just for looks; because the dough is dense and won’t spread much on its own, pressing them down ensures they bake evenly and get that signature crispy ridge.
Ingredients
- 1 cup creamy peanut butter
- 0.5 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment.
- Mix peanut butter and sugars until combined.
- Add egg and vanilla; mix until dough forms.
- Roll into balls. Press with a fork in a crisscross pattern.
- Bake 8-10 mins. Cool on sheet for 5 mins before moving.
Ingredient Highlights & Substitutions
Essential Ingredients
Peanut Butter: Standard creamy commercial peanut butter (like Jif or Skippy) works most reliably. Natural peanut butter (the kind that separates) can be too oily and result in crumbly cookies, so use with caution.
Sugar: A mix of brown and white sugar gives the best texture, but you can use just one.
Egg: The binder that holds it all together.
Vanilla Extract: Enhances the flavor.
Baking Soda (Optional): Just a pinch helps them puff slightly, though they work without it too.
Smart Substitutions
Almond butter or cashew butter can be swapped 1:1 for peanut butter. For a lower sugar version, granular monk fruit sweetener works surprisingly well. You can toss in chocolate chips for a “Reese’s” vibe.
If you love simple, classic baking, you should also try this Sugar Cookie Recipe for another timeless treat.
Step-by-Step Instructions
Prep Phase
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cooking Phase
In a medium bowl, mix the peanut butter and sugars until creamy. Beat in the egg and vanilla extract. The dough will thicken up significantly as you mix.
Scoop tablespoons of dough and roll them into balls. Place them on the baking sheet about 2 inches apart.
The Crosshatch: Dip a fork in sugar (to prevent sticking) and press down on each ball twice, creating a crisscross pattern.
Bake for 8-10 minutes. The edges should be golden brown.
Crucial Step: Let them cool on the baking sheet for at least 5-10 minutes. They are very fragile when hot and will crumble if you move them too soon. They firm up as they cool.
Pro Tips for Perfect Results
Technique Secrets
Don’t Overbake: These cookies go from “chewy” to “dry and crumbly” very fast. Pull them out when they still look slightly underdone in the middle.
Salt: If your peanut butter is unsalted, add a pinch of salt to the dough. Sweet desserts need salt to pop.
Common Mistakes to Avoid
Using oily natural peanut butter without stirring it. If the oil isn’t fully incorporated, the cookies will spread into a greasy mess. If using natural, stir it extremely well and perhaps add a teaspoon of flour or coconut flour to stabilize.
| Ingredient | Standard PB Cookie | 5-Ingredient Version |
|---|---|---|
| Flour | 1+ Cup | None |
| Butter | Yes | No (PB Oils only) |
| Gluten | Yes | No |
| Flavor Intensity | Mild | Intense |
Serving Ideas & Pairings
Presentation & Plating
Stack them high on a plate with a glass of cold milk nearby.
Pairing Suggestions
Sandwich two cookies together with a little chocolate ganache or jelly for a decadent treat.
Frequently Asked Questions
Can I freeze the dough?
Yes, roll into balls and freeze. Bake from frozen adding 1-2 minutes.
Why did they fall apart?
Likely moved them too soon after baking. They need time to set on the hot pan.
Conclusion
5-Ingredient Peanut Butter Cookies are a testament to minimalism. With zero flour and maximum flavor, they are the easiest way to satisfy a sweet tooth in record time.
