Unlike certain things in life, these simple, 5-ingredient peanut butter cookies are uncomplicated. Just mix, roll, crisscross, and bake. What I love most about this recipe – other than they taste great – is that they will never lose their traditional crisscross shape, or their raggedy edges after they are baked.
I hope everyone has had a wonderful holiday season! Have you made a New Year’s Eve resolution? Mine is quite simple, this year. I would like to spend more time in the kitchen with my boys. One of the first things we baked were these easy peanut butter cookies.
My love affair with peanut butter started in the 3rd grade, when my class made peanut butter cookies on a chilly morning. Up until then, I had never tasted peanut butter in my eight years of life. I still remember taking that first bite. It was a small piece of heaven in my mouth. I savoured it slowly and marvelled at the taste and texture of the cookie. It was crispy on the outside, chewy on the inside, and most importantly, it crumbled the way a cookie should. I was in love.
When I got home from school that day, I was so excited to give my mom the recipe that was printed on ditto paper in bluish-purple ink (that was back in 1983). Unfortunately, I don’t have that copy of the recipe anymore, but Mom did occasionally make them for us with either smooth or crunchy peanut butter (as a kid, I preferred smooth). I think this was also around the same time mom started making Nutella and peanut butter sandwiches for us, always accompanied with a cold glass of milk. 🙂
What makes a really good peanut butter cookie for me is the crisscross on top and the imperfect raggedy edges. I have tried so many cookie recipes over the years, but I find that the fewer ingredients the recipe has, the bolder the peanut butter taste is. The first minimalist recipe I tried was on the back of the Kraft Peanut Butter jar, way back in 2001. Over the years, I have used allrecipes.com for a lot of my favourite cookie recipes, like this 3-ingredient peanut butter cookie, this one, and this one. I’ve also tried a more classic version with butter and another popular brand name recipe using JIF peanut butter.
All of these recipes have turned out really well and I would definitely make them again. There are so many recipes to choose from cookbooks or on the internet. Two other recipes that I would like to try are these Classic Peanut Butter Cookies over at Sally’s Baking Addiction, and these delightful Chocolate Covered Peanut Butter Cookies from Inspired by Charm.
The recipe I’m sharing today is somewhat of a serendipitous find. It might already exist somewhere on the internet, but I have yet to see it. I was making these soft, gluten-free cookies with my 7 year old son, who was home sick from school. I was caught up in our conversation about nonna, animals, and spaceships, that I accidentally measured the flour instead of the sugar, and dumped it into the batter. When I realised my mistake, I just shrugged my shoulders, and kept going with the recipe.
I admit that the batter was a little stiff to mix by hand, but with the help of my electric mixer, the dough came together in no time. It was easy to scoop and roll into balls. My son made the traditional crisscross shape with a fork. 🙂
One thing that I firmly believe in is that just about every baked good deserves a good splash of vanilla extract. In this case, it merries well with the peanut peanut and it enhances it’s flavour. Adding a pinch of fine sea salt helps cut back on the sweetness. Now, if you’re looking for a gluten-free version, check out some of the non-affliate links I shared above.
These peanut butter cookies will bake up crispy on the outside and crumbly on the inside (it somewhat reminds me of a shortbread cookie). This is a great recipe to try with kids. Have fun and happy baking!!
5-INGREDIENT PEANUT BUTTER COOKIES
The best part about this recipe – other than they taste great – is that the cookie will keep it’s distinktive crisscross shape and it’s raggedy edges after they are baked.
- 1 cup (200 g) peanut butter (smooth or crunchy)
- 1 cup (200 g) granulated sugar
- 1 cup (130 g) all-purpose flour
- 1 tsp vanilla extract (or 1 pkg vanilla sugar)
- pinch of fine sea salt (optional)
- 1 egg
1. Preheat oven to 350 °F (180 °C) and line one or two baking sheets with parchment paper (baking paper).
2. In a medium bowl, mix all the ingredients well together. If you find the dough to be a bit stiff, then use and electric mixer with dough hook attachments.
3. Scoop out a well rounded tablespoon of the batter and roll in the palm of your hands. Continue rolling until the batter is used up. Place the balls about 1 to 2 inches apart (3-5 cm) apart. It’s okay to keep them close together. They won’t spread much as they bake.
4. Bake for 10-15 minutes or until golden brown around the edges. Let cool completely on the baking sheet before serving.
MAKES ABOUT 36 COOKIES (depending on the size they are rolled)
Accidentally inspired by this recipe