Description
These flourless peanut butter cookies are rich, chewy, and packed with classic peanut butter flavor—without a speck of flour. Made with just 4 pantry ingredients, they come together in minutes and are perfect for busy weeknights, bake sales, or last‑minute sweet cravings in any US kitchen.
Ingredients
1 cup creamy peanut butter (not natural, well stirred)
3/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/8 teaspoon fine salt (omit if peanut butter is salted)
Optional add-ins:
1/2 cup semi-sweet chocolate chips
1/4 cup chopped peanuts
Flaky sea salt, for topping
Instructions
Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, whisk together the sugar and egg until well combined and slightly thick.
Add the peanut butter, vanilla, and salt (if using), then stir with a spatula until the mixture forms a smooth, thick dough.
If using, fold in the chocolate chips and/or chopped peanuts until evenly distributed.
Using a 1-tablespoon cookie scoop or measuring spoon, portion the dough and roll each scoop into a ball with your hands.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Use a fork to gently press each ball down in a criss-cross pattern, flattening the cookies to about 1/2 inch thick.
Bake for 8–10 minutes, or until the edges look set and the tops are no longer shiny but the centers still look slightly soft.
Remove the baking sheet from the oven and let the cookies cool on the pan for 5–10 minutes to firm up.
Transfer the cookies to a wire rack to cool completely; sprinkle with flaky sea salt while warm if desired.
Notes
For best texture, use a regular creamy peanut butter (like Jif or Skippy); very oily natural peanut butter can make the cookies spread too much.
If your dough looks shiny or too soft, chill it for 15–20 minutes before baking to help the cookies hold their shape.
Pull the cookies from the oven when the centers still look a bit soft; they will firm up as they cool and stay nice and chewy.
To freeze, place cooled cookies in a freezer-safe bag or container and freeze for up to 2–3 months; thaw at room temperature or warm briefly in the microwave.
- Prep Time: 5 minutes
- Cook Time: 8–10 minutes
- Category: Dessert, Cookies, American cuisine
- Cuisine: American
Nutrition
- Calories: 120–130 kcal
- Sugar: 8–9 g
- Carbohydrates: 10–11 g
- Protein: 4–5 g