Ingredients
Scale
- 1 cup creamy peanut butter (natural or conventional)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- Pinch of salt (skip if peanut butter is salted)
- Optional: mini chocolate chips, sea salt flakes, Hershey’s Kisses, crushed peanuts, jam
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
- In a medium bowl, mix peanut butter, sugars, egg, vanilla, baking soda, and salt until smooth and fully combined.
- Scoop and roll dough into small balls (1 tablespoon each) and place 1.5 inches apart on the baking sheet.
- Optional: Press lightly with a fork or top with add-ins (chocolate chips, jam, etc.).
- Bake for 8–10 minutes until edges are set and tops begin to crack. Do not overbake.
- Cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
- Use room temp peanut butter and egg for easier mixing.
- Don’t overbake—cookies firm up as they cool.
- Sprinkle with flaky sea salt while warm for a flavor boost.
- Make them vegan by using a flax egg (1 tbsp flaxseed + 2.5 tbsp water).
- Freeze unbaked dough balls or baked cookies for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 90
- Sugar: 6g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: peanut butter cookies, gluten-free cookies, flourless cookies, cookie bites