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Lawrence D. Smith

Simple Homemade Peanut Butter Cookies

A simple four-ingredient cookie made entirely without flour, featuring creamy peanut butter, sweet granulated sugar, egg, and baking soda.
The dough is shaped into balls, pressed with a fork, then baked until the edges are set for a rich, tender peanut butter treat.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 20 Cookies
Course: Cookies
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon baking soda

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Stand mixer
  • Paddle attachment
  • Medium cookie scoop (2-tablespoon size)
  • Wire cooling rack

Method
 

  1. Prepare the Baking Sheet: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
  2. Combine Peanut Butter and Sugar: Place the creamy peanut butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is combined and creamy.
  3. Finish the Dough: Add the egg and baking soda to the peanut butter mixture. Continue mixing on medium speed until the dough is smooth and evenly combined.
  4. Shape the Cookies: Use a medium 2-tablespoon cookie scoop to portion the dough, then roll each portion into a ball. Arrange the dough balls on the prepared baking sheet.
  5. Create the Crisscross Pattern: Press each dough ball down gently using a fork, forming the classic crisscross pattern on the surface of the cookies.
  6. Bake the Cookies: Bake for 9–10 minutes, or until the cookies are set around the edges.
  7. Cool on the Baking Sheet: Leave the freshly baked cookies on the baking sheet for 3–4 minutes so they can cool slightly and settle.
  8. Cool Completely: Carefully transfer the cookies to a wire rack and allow them to cool completely before serving.

Notes

  • Store the cooled cookies in an airtight container for up to 3 days.
  • Use the 2-tablespoon scoop to keep the cookies consistent in size.
  • Press the dough balls with a fork to create the traditional crisscross pattern.
  • Watch the cookies closely near the end of the 9–10 minute baking time; they are ready when the edges are set.
  • Let the cookies rest on the baking sheet for 3–4 minutes before transferring them to the wire rack.