Save I baked these on a Wednesday afternoon when I had exactly three ingredients left in my pantry and a sudden craving I couldn't ignore. The dough came together so fast I almost didn't trust it. No flour, no butter, no fuss—just peanut butter, sugar, and an egg stirred into something that smelled like childhood. When they came out of the oven with those signature fork marks and crackled tops, I knew I'd stumbled onto something I'd make again and again.
I brought a batch to my neighbor who mentioned she missed baking but couldn't eat gluten anymore. She took one bite and asked if I was sure there wasn't flour hiding somewhere. I wasn't offended—I had the same reaction the first time. There's something almost magical about how these hold together, how they taste richer and more peanutty than cookies with twice the ingredients. She texted me two days later asking for the recipe, and I smiled knowing she'd be as shocked as I was when she saw how short the ingredient list really is.
Ingredients
- Creamy peanut butter: This is the backbone of the cookie, so use one you actually like eating straight from the jar—natural or conventional both work, but avoid anything too oily or it'll spread too thin in the oven.
- Granulated sugar: It sweetens and helps create that delicate crackle on top, though I've swapped in brown sugar when I wanted a deeper, almost caramel-like chew.
- Large egg: The binder that makes the magic happen, turning what looks like a strange sticky mixture into actual cookie dough that holds its shape beautifully.
Instructions
- Preheat and prep:
- Set your oven to 350°F and line a baking sheet with parchment paper. Don't skip the parchment—these cookies are soft and sticky when hot, and you'll thank yourself later when they lift right off.
- Mix the dough:
- Dump the peanut butter, sugar, and egg into a bowl and stir until it's completely smooth and uniform. It'll look oddly shiny and thick, almost like frosting, and that's exactly right.
- Shape the cookies:
- Scoop tablespoon-sized portions and roll them into balls with your hands, then space them about two inches apart on the baking sheet. They spread just a little, but not much.
- Make the crisscross:
- Press each ball gently with a fork in one direction, then turn and press again to create that classic pattern. This isn't just for looks—it helps them bake evenly.
- Bake until set:
- Slide them into the oven for nine to eleven minutes, watching for edges that look firm and tops that start to crack. They'll seem underdone when you pull them out, but trust the process.
- Cool in stages:
- Let them sit on the baking sheet for five full minutes before moving them to a wire rack. They'll firm up as they cool and become perfectly chewy instead of crumbly.
Pin it My kid once helped me make these and got peanut butter dough all over the counter, the floor, and somehow her elbow. We laughed so hard we nearly forgot to set the timer. When the cookies came out and she tasted one still warm, she looked at me with this wide-eyed disbelief and said they tasted like the fancy ones from the bakery. I didn't have the heart to tell her the bakery version probably had ten more ingredients. Sometimes the simplest things really are the best, and she learned that at six years old with peanut butter under her fingernails.
Flavor Variations I've Tried
I've stirred in a splash of vanilla extract when I wanted a little extra warmth, and once I used brown sugar instead of white for a deeper molasses-like sweetness that made them taste almost like pralines. A pinch of sea salt on top before baking is a game changer if you like that sweet-salty contrast. My favorite twist is pressing a chocolate chip into the center of each cookie right before they go in the oven—it melts into a glossy little pool that makes them feel fancy without any extra effort.
Storage and Make-Ahead Tips
These keep beautifully in an airtight container on the counter for up to a week, staying soft and chewy the whole time. I've also frozen the dough in balls on a tray, then tossed them in a bag so I can bake just a few whenever the craving hits. They bake straight from frozen with maybe an extra minute or two in the oven, and nobody can tell the difference. If you want to freeze baked cookies, layer them between parchment and they'll thaw in minutes at room temperature.
Troubleshooting and Common Questions
If your cookies spread too much, your peanut butter might have been too warm or too oily—next time chill the dough for fifteen minutes before scooping. If they're crumbly instead of chewy, you probably overbaked them or didn't let them cool on the sheet long enough to set properly. Some people ask if they can use crunchy peanut butter, and the answer is yes, though the texture will be a little more rustic and less smooth.
- Use room temperature eggs so the dough mixes more easily and bakes more evenly.
- Don't press the fork too hard or the cookies will be too flat and won't have that soft center.
- If you're doubling the batch, bake one sheet at a time in the center of the oven for the most consistent results.
Pin it These cookies have become my go-to when I want something sweet without the fuss, and they've never let me down. Whether you're baking for someone with dietary restrictions or just craving that perfect peanut butter flavor, this recipe delivers every single time.
Frequently Asked Questions
- → What ingredients make these cookies flourless?
They are made using creamy peanut butter, granulated sugar, and eggs, eliminating the need for flour.
- → How do I achieve the crisscross pattern on top?
After shaping dough balls, gently flatten each with a fork by pressing in a crisscross motion before baking.
- → Can I use alternative sugars?
Yes, swapping granulated sugar for brown sugar adds a richer, deeper flavor to the cookies.
- → What baking temperature and time are recommended?
Bake at 350°F (175°C) for 9 to 11 minutes until edges are set and tops crack slightly.
- → How should I store them after baking?
Let cookies cool completely on a wire rack, then store in an airtight container to maintain softness.