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These 4-Ingredient Peanut Butter Cookies are soft, moist, and a breeze to make. These flourless peanut butter cookies will be your quick-fix, sweet treat for your gluten-free friends.
Here are more tasty cookie recipes: Chocolate Chip Walnut Cookies, Southern Tea Cakes, Chewy Dark Chocolate Chip Cookies, and Peanut Butter Cookies.
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I'll be the first to admit it, when I first made these cookies, I was impressed at how simple ingredients could create something so yummy. Usually, when I make my classic peanut butter cookies, I need more than four ingredients, lol, but I'm happy that I have found something fast to whip up whenever my sweet tooth strikes.
The deciding factor in the flavor of your 4-ingredient peanut butter cookies will depend on the type of peanut butter you use. Are you using natural peanut butter, creamy peanut butter, crunchy peanut butter, or peanut butter with all the preservatives in it, even if it's your favorite?
The flavor of that peanut butter will shine through in your cookies, so if you don't like the taste, try switching to a different peanut butter to yield a different flavor. I'm a fan of natural peanut butter, which I usually buy from the Kirkland's brand at Costco.
Let's jump into making these chewy peanut butter cookies!
Key Ingredients for Peanut Butter Cookies
Here are all four ingredients you'll need for my 4-ingredient peanut butter cookies.
Peanut Butter
I prefer using natural, creamy peanut butter because it skips the preservatives and added oils found in many commercial brands. Natural peanut butter gives these cookies a clean, roasted peanut flavor and a soft texture that's perfect for this simple recipe.
Large Egg
You only need one egg to act as the binder, holding the cookie dough together and giving the cookies structure. Ensure it's at room temperature so it blends smoothly with the peanut butter and sugar.
Baking Soda
Baking soda is the secret to keeping these cookies light instead of dense. It gives the dough a little lift and helps the edges crisp while the centers stay chewy.
Raw Cane Sugar
Raw cane sugar brings more than sweetness—it adds a hint of caramel flavor that pairs beautifully with peanut butter. You can also roll the dough balls in a little extra sugar before baking for lightly crisp edges.
How to Make Peanut Butter Cookies
Since these are only 4-ingredient peanut butter cookies, don't overthink them, okay? There's no need for a stand mixer; just a hand mixer will do all the heavy lifting. These easy peanut butter cookies shouldn't cause you any stress.
Preheat oven to 350°F (176°C). In a large mixing bowl, using a hand mixer, combine the peanut butter and sugar on low speed, then increase to high for 2 minutes.
Add the egg and baking soda, and mix for 1 minute until the mixture is crumbly.
Scoop the cookie dough into 2-tablespoon portions, or use a 2-oz. cookie scoop on a prepared baking sheet with parchment paper or foil. Roll into dough balls and gently flatten with your hand
Use the back of a fork to make the crisscross pattern, and bake for 20 minutes until lightly brown and the edges are set. Let the cookies cool completely before serving.
Storing Peanut Butter Cookies
Peanut butter cookies are best when eaten immediately, but will remain fresh in a cookie jar, an airtight container, or a storage bag on the counter for 3 days or for 7 days in the fridge.
Store the cookies in a freezer-safe container for up to 3 months. Thaw before enjoying. You can also freeze the peanut butter cookie dough balls between pieces of parchment paper for a fast and easy bake straight from the freezer.
Warm cookies in the microwave for 5-10 seconds, or until they are warm to the touch.
Pro Recipe Substitutions, Tips & Tricks
Here are a few notes I had after baking these peanut butter cookies.
- These cookies are naturally gluten-free, making them an excellent option for peanut butter lovers who may visit you.
- Feel free to use chunky peanut butter instead of creamy for extra crunch. I like creamy natural peanut butter because it skips preservatives and has a clean roasted flavor, but both work well.
- You can use your favorite almond butter or cashew butter as a swap for peanut butter.
- Always use room temperature eggs for better incorporation of ingredients. The egg binds the dough, giving the cookies structure and helping them hold their shape.
- Swap the egg for one medium mashed banana if you need a dairy free substitute; it also adds a touch of natural sweetness.
- Baking soda keeps these cookies from being dense—it lifts the dough and creates chewy centers with lightly crisp edges.
- You can use granulated sugar or light brown sugar as an alternative to raw cane sugar.
- If you want to use more than four ingredients, you can use mini semi-sweet chocolate chips for a peanut butter cup flavor or add some mini chopped peanut butter cups. Additionally, add 1 teaspoon of vanilla extract for an extra layer of flavor.
- Make these gluten-free by swapping a gluten-free flour blend for all-purpose flour.
- If you have a cross-hatch potato masher, you can press it onto the dough balls to make a fast, classic crisscross pattern.
FAQ
Here are readers top questions about making 4 ingredient peanut butter cookies at home.
What is a three ingredient peanut butter cookie recipe?
A three-ingredient peanut butter cookie recipe is the simplest version of this classic treat. It uses just peanut butter, sugar, and an egg. Everything is stirred together, scooped onto a baking sheet, and baked into soft, chewy cookies.
What are the 4 ingredients in the cookie recipe?
A classic 4-ingredient peanut butter cookie recipe usually includes peanut butter, granulated sugar, an egg, and baking soda. The baking soda gives the cookies a lighter, slightly crisp texture compared to the three-ingredient version.
What are the basic ingredients for peanut butter cookies?
At their core, peanut butter cookies need peanut butter, sugar, and eggs. Many recipes incorporate baking soda, vanilla, or flour to add structure, but the beauty of 4-ingredient peanut butter cookies lies in their simplicity with pantry staples.
What temperature do you bake 4 ingredient peanut butter cookies?
Bake 4-ingredient peanut butter cookies at 350°F (176°C) for about 15–18 minutes. This temperature allows them to set without drying out, resulting in soft, chewy centers and lightly crisp edges.
What are the ingredients for 3 ingredient peanut butter cookies?
The three essential ingredients are peanut butter, sugar, and an egg. This simple mix yields chewy cookies rich in peanut butter flavor and is incredibly easy to make in just minutes.
More Dessert Recipes
If you have an active sweet tooth like me, you'll want to try these recipes!
- Sweet Potato Pie
- Banana Pudding
- Banana Bread Pudding
- Strawberry Whisky Cake
- Chocolate Sour Cream Pound Cake
- Fried Apple Pies
- Coca-Cola Cake
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Read the recipe once to ensure you have all the ingredients.
Step 2: Measure out all ingredients into individual bowls to move more efficiently.
Step 3: To ensure everyone's satisfaction, use an oven thermometer to verify that your oven is calibrated correctly. Any temperature difference can significantly impact the final results of your recipe.
Step 4: Follow the recipe and prepare for delicious peanut butter cookies!
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📖 Recipe
4-Ingredient Peanut Butter Cookies
Ingredients
- 1 cup natural creamy peanut butter
- ¼ cup raw granulated sugar
- 1 large egg room temperature
- ¾ teaspoon baking soda
Instructions
- Preheat oven to 350°F (176°C). In a large mixing bowl, using a hand mixer, combine the peanut butter and sugar on low speed, then increase to high for 2 minutes. Add the egg and baking soda, and mix for 1 minute until the mixture is crumbly.
- Scoop the cookie dough into 2-tablespoon portions, or use a 2-oz. cookie scoop on a prepared baking sheet with parchment paper or foil. Roll into dough balls and gently flatten with your hand. Use the back of a fork to make the crisscross pattern, and bake for 15-17 minutes until lightly brown and the edges are set. Let the cookies cool completely before serving.
Notes
- These cookies are naturally gluten-free, making them an excellent option for peanut butter lovers who may visit you.
- Feel free to use chunky peanut butter instead of creamy for extra crunch. I like creamy natural peanut butter because it skips preservatives and has a clean roasted flavor, but both work well.
- You can use your favorite almond butter or cashew butter as a swap for peanut butter.
- Always use room temperature eggs for better incorporation of ingredients. The egg binds the dough, giving the cookies structure and helping them hold their shape.
- Swap the egg for one medium mashed banana if you need a dairy free substitute; it also adds a touch of natural sweetness.
- Baking soda keeps these cookies from being dense—it lifts the dough and creates chewy centers with lightly crisp edges.
- You can use granulated sugar or light brown sugar as an alternative to raw cane sugar.
- If you want to use more than four ingredients, you can use mini semi-sweet chocolate chips for a peanut butter cup flavor or add some mini chopped peanut butter cups. Additionally, add 1 teaspoon of vanilla extract for an extra layer of flavor.
- Make these gluten-free by swapping a gluten-free flour blend for all-purpose flour.
- If you have a cross-hatch potato masher, you can press it onto the dough balls to make a fast, classic crisscross pattern.
MissLady says
these are a really good snack and simple to make. they tasted good, had a little bit of firmness to them. I now want to add chocolate to these healthy cookies....