Super-Simple Peanut Butter Cookies

In my opinion, peanut butter cookies are one of the world’s most perfect desserts. 

Not just any peanut butter cookies, but warm, homemade ones fresh from the oven - complete with criss-cross patterns across the top.

After years of making them with the usual long list of ingredients, I found an easier way.  By using only five ingredients - which you probably have in your kitchen right now - you can go from craving to fresh-baked cookies in less than 15 minutes.

I make these for my husband, who adores them, as well as for parties, bridal showers, church gatherings – pretty much anywhere someone asks me to bring dessert.  Not only are they scrumptious, but since you don't use flour, they are also gluten-free.

Regular creamy or crunchy peanut butters like Jif and Skippy work best here.  Natural varieties tend to yield cookies that are crumbly or “spread” excessively when baking.  I also prefer using brown sugar, as the cookies are a bit chewier than with regular white sugar.

Here is the super-simple recipe!


  • 1 cup peanut butter
  • 1 cup brown sugar or granulated sugar
  • 1 teaspoon baking soda
  • 1 large egg
  • 1 teaspoon vanilla


Preheat oven to 350F.  Mix all ingredients in bowl.  Scoop onto a non-stick cookie sheet or baking sheet covered with parchment paper, and flatten by making crisis-cross patterns with the tines of a fork.  Depending on your oven, cookies will be ready in seven to eight minutes.  Remove pans from oven about a minute before cookies appear to be “done” or start to brown.  Makes about two dozen cookies, depending on size.  These are best enjoyed with a glass of ice cold milk.  

If you try them, please let me know what you think.  Happy baking!