4 Ingredient Peanut Butter Cookies

These amazing peanut butter cookies are perfect for anyone who wants delicious homemade treats without all the fuss! Cookie lovers of all ages will go crazy for these simple gems that use just 4 ingredients you probably already have in your kitchen. The best part is they’re ready in under an hour and work great for so many dietary needs.

Recipe Details

Timing & Servings: Prep Time: 10 minutes, Additional Time: 30 minutes, Total Time: 40 minutes, Serves: 36 people.

Nutrition Profile: Low-Carb, Diabetes-Friendly, Dairy-Free, Low-Sodium, Soy-Free, Heart-Healthy, Vegetarian, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 66 Calories, 4g Fat, 7g Carbs, 2g Protein.

Ingredients You’ll Need

Sugar: You’ll need 1 cup of regular granulated sugar for the cookie dough, plus extra for rolling. This gives the cookies their sweet taste and helps create that perfect chewy texture we all love.

Peanut butter: One cup of your favorite peanut butter works great here. I like using creamy, but chunky adds a nice texture too if that’s what you have on hand.

Egg: Just one large egg helps bind everything together. Make sure it’s at room temperature so it mixes in easily with the other ingredients.

Extra sugar: You’ll want some additional sugar for dipping your glass and cookie cutter. This creates that beautiful sparkly finish on top of each cookie.

How to Make 4 Ingredient Peanut Butter Cookies

Step 1: Preheat your oven to 375 degrees Fahrenheit. Grease your cookie sheets or line them with parchment paper and set aside.

Step 2: In a medium bowl, stir together the 1 cup sugar, peanut butter, and egg. Mix until everything is well combined and looks smooth.

Step 3: Using your hands, roll the peanut butter mixture into 1-inch balls. Place them 2 inches apart on your prepared cookie sheets.

Step 4: Flatten each ball slightly with a drinking glass that you’ve lightly greased and dipped in sugar. This creates that classic cookie shape.

Step 5: Lightly grease a small star-shaped cookie cutter and dip it in sugar. Press it into the center of each cookie to make a pretty design.

Step 6: Bake for about 9 minutes or until the edges are set and bottoms are lightly browned. Don’t overbake or they’ll get too crispy.

Easy and Quick 4 Ingredient Peanut Butter Cookies Version

Want to make these even faster? Skip the star-shaped cookie cutter step and just use a fork to make those classic crisscross marks on top! Press the fork down gently in one direction, then turn it and press again to make an X pattern. You’ll save time and still get that traditional peanut butter cookie look that everyone recognizes and loves.

Serving Ideas

These cookies are perfect on their own as a sweet snack or dessert. Serve them with a cold glass of milk for the ultimate comfort food combo. They also make wonderful additions to lunch boxes or afternoon tea time treats.

Storage

Store your cooled cookies in an airtight container at room temperature for up to one week. You can also freeze them for up to 3 months in a freezer-safe container. Just let them thaw at room temperature for about 15 minutes before serving.

Substitutions

You can swap the regular sugar for coconut sugar or brown sugar if you want a deeper flavor. Almond butter works great instead of peanut butter if you have nut allergies to consider. For a lower sugar option, try using a sugar substitute that measures cup-for-cup like regular sugar.

Pro Tips

• Perfect dough consistency: The dough should hold together when you squeeze it but not be too sticky. If it’s too dry, add a tiny bit more peanut butter.
• Even baking: Make sure all your cookie balls are the same size so they bake evenly. A small cookie scoop makes this super easy.
• Don’t overbake: These cookies continue cooking on the hot pan after you take them out, so they might look slightly underdone when you remove them.
• Holiday fun: Switch up the cookie cutter shape for different seasons – hearts for Valentine’s Day or trees for Christmas!

FAQs

Can I make these cookies without eggs?

You bet! Try using 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let it sit for 5 minutes until it gets thick, then use it just like you would the egg.

Why don’t these cookies have flour?

That’s what makes them so special! The peanut butter acts as the main binding ingredient along with the egg. This is why they’re naturally gluten-free and perfect for anyone avoiding flour.

Can I double this recipe?

Sure! This recipe doubles perfectly. Just make sure you have enough cookie sheets or bake them in batches so they have plenty of room to spread.

How do I know when they’re done baking?

Look for edges that are set and bottoms that are just lightly golden brown. They might look a little soft on top, but that’s perfect – they’ll firm up as they cool.

Final Thoughts

I hope you love these simple peanut butter cookies as much as my family does! They’re proof that sometimes the best recipes are the simplest ones. Let me know in the comments how yours turned out – I love hearing about your baking adventures!