Peanut Butter Cookies Recipe
- 1 large egg, beaten
- 1 cup sugar
- 1 cup creamy peanut butter
- 1. In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork.
- 2. Bake at 350° for about 18 minutes or until set. Remove to wire racks to cool. Yield: 2 dozen.
2 each: 197 calories, 11g fat (2g saturated fat), 18mg cholesterol, 105mg sodium, 21g carbohydrate (18g sugars, 1g fiber), 6g protein
Reviews for Peanut Butter Cookies
"Is this a flourless recipe?"
"I have been making this recipe for years and I LOVE it! I have never had a problem with them crumbling so it must make a difference with the pan you bake on. I only bake them on stoneware and have never had a problem. They come out soft and will stay soft by putting in an air tight container. Everyone always asks for this recipe when I share them and can't believe how simple they are to make. My only change is the baking time to 13 min. Yummy!"
"My 12 year old makes these all the time. They are perfect. One lady says they are the best peanut butter cookies she ever had. Like any cookie, just don't over bake if you like soft cookies."
"Good cookies considering there are only 3 ingredients! I followed jnc41's suggestions and was very pleased with the results. SO easy, like falling off a log--quick satisfaction of a peanut butter cookie craving. I added about 3/4 c. sugar, half of it white and half of it brown."
"i grew up making this recipe ..my mom found it in a newspaper article..and being broke all the time it was a cheap recipe to make so i know it by heart..it just nice to see other people posting it"
"This would be good for a diabetic if you switch out white sugar with Stevia"
"Hard to believe anyone couldn't make these fabulous cookies! I do not just dump all the ingredients together, however. I also add1 teaspoon baking soda and use half brown and half granulated sugar. I find that by beating the sugars and baking soda together first, then adding the peanut butter until well mixed works best. Last add the egg and beat until it all comes together in a clump and forms balls easily. I make them small and only bake about 9 or 10 minutes. EVERYONE raves about these cookies! They are the BEST peanut butter cookies ever and so easy."
"OMG!!! Wishing I didn't have to even give this the "One-Star Score"!!! This was a waste of supplies and time! These were just NASTY!! All you taste is Overly Sweet peanut butter."
"great recipe I added brown sugar instead of white. I also reduced the sugar and peanut butter to 3/4 cup. great gluten free recipe"
"This is the only recipe I use to make Peanut Butter Cookies! If you love a true peanut butter taste these are it!!!"
"I like to use powdered sugar instead of granulated (or a combo), and slightly underbake...then of course, eat while they're still hot enough to hurt, lol. They get a little harder than I like when cool regardless of which sugar you use, but warm with powdered sugar melts in your mouth."
"I love all cookies,but I must say these were terrible! They did not stay together before baking or after. Some ingredient must be missing. Please find another Taste of Home recipe!!"
"My husband's grandmother gave me this recipe early in my marriage. (We were married in 1979). She called it the World's Easiest Peanut Butter Cookies. It was so easy to remember, I found myself making it often when my children were growing up! The important thing to remember is, after mixing the ingredients, let the mixture sit for 5 minutes before rolling into balls and baking. That gives the egg time to set, and prevents them from crumbling. Let sit one minute after baking before removing from cookie sheet."
"Maggie, I have made this insanely great recipe often. like you, I always have these 3 ingredients in the house. I've also added things like mini chocolate chips, also rolled unbaked balls in sugar and cocoa powder then squish and dent with tines of fork for a chocolate peanut butter cookie. our future daughter in law is gluten free so these cookies are perfect for her. love this great recipe find."
"The quality of your peanut butter will make a BIG difference in the way these turn out. I usually use "natural" peanut butter, the kind that is just peanuts and salt.I use an 18 oz jar, 2 cups of vanilla sugar, and one egg. I form the dough into logs and freeze them, then slice and bake. I bake the cookies on a foil lined cookie sheet at 350 for 7 or 8 minutes. I let them sit on the pan for a minute or two out of the oven, then carefully lift the foil off the pan and put them, still on the foil, on a cooling rack.Some of them will crumble. Those you use as ice cream topping, or put a bunch of crumbled cookie in a bowl and stir in some melted chocolate chip and make chocolate peanut butter truffles.These are really great treats for someone who needs gluten free treats."
"These are delicious. Made according to directions only sprinkled lightly a little sea salt on the top before baking. Yum!"
"Although I appreciate the simplicity of the ingredients, the cookies seem too dry and broke apart easily."
"Thought these are ok."
"I've also made them using brown sugar and I, too, add 1 tsp vanilla. I recently made them adding 1/2 cup mini chocolate chips. Delicious!"
"These are great but I add 1 tsp of vanilla to the recipe. Have made them for many years."
"One of my favorite cookie recipes when we just need a quick cookie fix. :) Delicious, simple and always enjoyed. I am a youth cooking teacher, and this is a fantastic kids' recipe."
"I have been making these cookies for years. Very easy. No need to wait for butter to soften. Originally saw this recipe on a Food Network Cooking Show that was submitted by a viewer. The exception was the addition of 1 teaspoon of Baking Soda. However, I made the following change....I use 1/2 Reduced Fat Peanut Butter and 1/2 Regular Peanut Butter. Using all regular peanut butter I found the cookies too dry. And using all reduced fat peanut butter resulted in cookies that spread too much. These changes can be attributed to companies removing sugar from regular peanut butter, resulting in changing the texture of these cookies. Have not tried using Natural Peanut Butter. I get many requests for this recipe every time I bring them to an event!"
"Easy, fast and perfect for gluten-free diet!"
"My daughter made these for Christmas and everyone just loved them! Quick and easy!"
"Very easy and good will make again"
"Is there really only 3 ingredients?"
"I make these all the time...... Kids and Grand kids LOVE THEM."
"Love this recipe.... so quick, easy and delicious!!"
"I tried this recipe last night. I was skeptical as it's gluten free, so was my husband. As soon as we tried them we were in love. They went fast! I let them bake for 10 minutes abd they were just starting to burn so be watchful of your cookies."
"We've made these cookies for years, usually instead of flattening with a fork just pressing down slightly, then sticking a Hershey kiss on top the second they come out of the oven--yum! The one thing we have discovered is that it is VITAL to use a good-quality peanut butter. I'm not saying it has to be a name brand necessarily, but it does have to be good quality. My daughter made these one day while I was at work, and they came out like tasteless hockey pucks! I couldn't imagine how she managed to mess up this recipe, so we tried it again--same result. I had always used whatever brand of peanut butter I had on hand (and with 5 mouths to feed, that was often whatever was on the best sale), but evidently, I'd always lucked out prior to that day. I bought a different brand, and we tried again, and they were back to being the wonderful cookie we know and love. We also usually make them smaller and bake for only about 10 minutes."
"Love it!! my boys love it!! and it's easy enough they want to make there own. thanks"
"Yes! That's it, 3 ingredients. A few years ago a friend's father made these. He told me the recipe and thought everyone knew about these simple, great cookies. Ever since then they have become a staple in our household. Great last minute cookie or snack after school. Only difficult part is waiting for them to cool! TIP: We usually make 24 smaller cookies, requires only about 8 minutes in over. Also, Spray your measuring cup with PAM first and the PB will come out clean with ease."
"I tried making these tonight, and I have to report, that in my 15+ years of being a Taste of Home supporter, this has to be the worst recipe I've tried by a long shot."
"I give this cookie a5 super easy super quick haha and super good double the recipe because its just not enough"
"Love this recipe. Fast and easy.. Big plus it is glutten free. They are very sweet, but we love them."
"Good little recipe. Quick and easy. I wanted a softer cookie so I only baked mine about 11 minutes. Also after the first batch I threw in a generous handful of peanut butter chips and I will definitely make these again. But the bake time listed is way too long if you want a softer cookie."
"where's the flour in the recipe?"
"This recipe is excellent and still very easy if you make the following changes: instead of one cup of white sugar, use 1/2 a cup of white sugar and 1/2 a cup of brown sugar; add 1t. of vanilla; cook for only 11-12 minutes at 375. I think those of you that rated this a one star recipe will quickly change your minds!"
"What a waste of good peanut butter. Maybe a kid who has no clue to baking might like them, but itis not worth the bother. Yuk!"
"I have been making these for years, but since hubby and I are diabetic I use splenda. I also add a teaspoon of vanilla for the taste. The only problem I have with these are they do not "travel" well, they crumble very easily."
"I would like to know if there is any flower to be added to the recipe, before I make a mess in the oven. Thank youCecil"
"I was drawn to this recipe because my daughter is gluten free. I did add 1 tsp each of baking powder and vanilla. Also I cooked them for 8-10 min. The cookies were good. On the thin side but great peanut flavor and a chewy texture. I was pleasantly surprised since they were so easy. Again, a great lunchbox treat for gluten free kids!"
"When I make these cookies I also add 1 teaspoon of vanilla extract, and instead of 1 cup of sugar, I use 1/2 cup of sugar and 1/2 cup of brown sugar."
"When I make these cookies I use 1/2 cup of sugar, 1/2 cup of brown sugar and also add 1 teaspoon of vanilla."
"I've used this peanut butter recipe for about 30 yrs. A nephew brought the recipe home from his high school home/family class. I never bake more than 7-9 min or they'll burn and won't taste very good. K. Nelson, Iowa"
"I have used this recipe for about 30 yrs. A nephew brought the recipe home from his high school home/family class. Best cookies ever."
"This is so good and could not be easier!"
"I've been making these cookies for 30 years and I always get the same response. "They're great" and "Aren't you forgetting something?" They work with either creamy or chunky peanut butter."
"Very good. I also made them with splenda and they were pretty good."
"Not very good. Thought I'd give it a try, because it only used three ingredients, but should have known better. I'll stick to the recipe my mother used from a book that came with our Westinghouse stove in the 40's. It has 5 more ingredients . . . flour, soda, shortening, brown sugar and vanilla."
"My husband has always wanted me to find his long lost Grandmother's peanut butter cookie recipe. We searched every cook book that she had and never found it. I tried this recipe this morning and he swears it is the same as he remembers from his childhood. It's so easy. I recommend only 1/2 cup of sugar because 1 cup is way too sweet. Add one chocolate chip in the middle and it's perfect. Bake at 375 for 8 minutes. Yum."
"No I wouldn't make this. Where is the flour ingredient?"
"These cookies are so amazing it's just insane. My mom didn't think it would taste good without any flour but she stood corrected."
"I love it, and always have the ingredients, it is quick, easy and great."
"Made this cookie recipe today and it is delicious. I added 2 tablespoons flour to it, plus chocolate chips. Baked the cookies 11 minutes. Delicious."
"Blech, don't you people read lables? Jiff has lard and sugar added to it. You can find brands that are nothing but salt and peanuts and much healthier for you."
"Afraid to waste the ingredients... Where is the flour???"
"This is perfect as a gluten-free cookie. I was skeptical about the limited ingredients but was pleased at the end result. I do add 1/2 cup chocolate chips to the batter. Due to the lack of flour, it is going to be different from a traditional peanut butter cookie recipe but still has a great peanut taste."
"These cookies are really good for a quick cookie. So easy and very tasty. I used chunky peanut butter for the extra crunch. I cooked mine for 15 min and they are just right. Make sure and stir dough till it is totally mixed then roll into balls and press with fork."
"I have been making this recipe for PB cookies for over 12 years now. They are perfect! I don't back for the 18 minutes however as they would be burnt. They are flavorful, the right texture and disappear fast.The dough can also be put in a cookie press to make shaped cookies for the holidays. You can drizzle melted chocolate over them if you like to dress them up.Those that commented that something has to be missing obviously didn't try the recipe and actually bake them.When I bake them I always multiply the batch by 5 or 6. All the grown males in the family scarf them up and request some to take home."
"This recipe is on the Kraft Peanut Butter jar but uses only 1/2 cup sugar. Bake at 325 for 15 minutes. Very good."
"they are great. and you can add chips to make them a little different - chocolate, peanut better, butterscotch. Yum or drizzle top with again flavoring chips"
"I have been making there cookies for years due to gluten intolerance. Now my co-workers and family use this recipe too. These are the best. I only cook about 7-8 minutes."
"add 1 teaspoon of vanilla. This recipe is gluten free and just dip the fork in sugar rather than flour. It's a keeper."
"I have made this recipe for a few years. My daughter was told she was Gluten intolerant and this worked well for her. Only difference is I add 1 teaspoon vanilla. When I flatten with a fork I dip the fork in sugar rather than flour. It's a great recipe."
"I have been baking cookies for over 40 years. During that time , it was rare that I found a cookie recipe that I didn't like. Unfortunately this recipe was one of those rare ones. Even my grandkids, who love cookies, did not like these. They said , "Meemaw these aren't your peanut butter cookies are they? This recipe went in the circular file!"
"I have made these cookies a couple of times, and they are sooooo good! They don't last long! I've also made them with Splenda, but they do crumble alittle bit, so it's better to use sugar. This recipe is a keeper!"
"it was just ok. i like the idea of not having flour. it could use some vanilla or something extra, not very peanutty flavored. i only cooked for 16 minutes."
"I was given this recipe about 10 years ago....it's the only peanut butter cookie I've made since.I've also put in a cookie press to make shaped ones and occassionaly drizzled melted chocolate on them.Absolute amazing taste and the texture I love most for peanut butter cookies!"
"I have no idea how these 3 little ingredients meld together to form delicious cookies, but I am sure glad they do. I will definitely make these again- cookies don't get any easier than this!!"
"I always make this recipe when I make peanut butter cookies. Why add anything else? This is a perfect recipe for busy moms that's for sure! For my family though, I have to double or even triple the recipe. My kids like it when I use crunchy peanut butter. :)"
"I wasn't so sure about the ingredient being flour-less but thought I would try it anyway. This would be a great recipe very easy to remember if it had turn out good. The cookies looks good half way through baking but by the time it was done the cookies just fell apart. It was very flat, thinned out, and did not taste peanut buttery. It was kind of burnt too for the time suggested. I wouldn't try this recipe again but I will try other variation of it."
"Loved these cookies. My daughter wanted them for her class. Ran out of peanut butter. So on third batch I used 3/4 cashew butter and 1/4 cup peanut butter. The cooking time varies. The cookies turned out great. Thanx."
"I just made these and they are AMAZING!! So easy with only 3 ingredients. I am acutally thinking about making another batch of them, thinking 1 batch isnt going to last between my husband and 2 daughters:-)"
"This recipe only has three ingredients. Do recipes with more ingredients turn out butter than ones like this? Just wonderingmm"
"what a great recipe! i put it in muffin cups for about 13 minutes and at the end, put a reeses cup in the middle. they came out great! not too hard and chocolate with peanut butter is so delicious!"
"These cookies were not good at all. Will definitely not make this recipe again. They don't have a very good taste, and don't look appealing to the eye either. 18 min in the oven is way too long to bake. The only good thing is that they were easy to make and my 4yr old nephew had a blast learning how to make cookies."
"So easy my 9 year old made them for us! These were the best tasting peanut butter cookies! They have excellent peanut butter taste and they are perfect with only three ingredients! It really brings out the peanut butter taste! These are what all peanut butter cookies should taste like! My husband LOVED them! We made these at the same time as the nutter butter santa cookies and these won hands down. We all preferred the REAL peanut taste in these rather than the fake taste of the nutter butters. I would absolutely make these again! These are our new favorites and are so so so SO easy to make! THANK YOU SO MUCH FOR THIS RECIPE TASTE OF HOME!"
"Not very good. I have had better cookies. It was just blah."
"Okay, I have no idea how anyone could get this recipe wrong! It was so easy and perfect looking. To the person referring to the video it is for a different recipe. I can see how that might be confusing. I am about to make a double batch."
"Just like mom used to make! Mmm-good!"
"Classic- who would think there are only 3 ingredients. Mine came out beautifully!"
"Very sweet and chewy. They turned out really flat with the bottom cooking too fast. Really simple but not appealing looking at all. I wouldn't make them again because of how sweet they are and they aren't presentable to friends or for get togethers."
"I was a little worried about making this recipe b/c it seems to be missing ingredients, but they baked perfectly & were so tasty (very sweet).My one suggestion would be that there is no way you could bake these for 18 minutes! (My oven bakes hot) but I only baked for 5-7 minutes or the cookies would be burned."
"I know this recipe is good because my daughter use to make them when she was in her teens. It was the first recipe she ever made. These cookies are scrumptious. You can't eat just one."
"Super easy and my kids loved them! This is a great idea for gift basket treats!"
"Amazing that a peanut butter cookie can be this easy and taste so good. For any that think this recipe has something missing, it doesn't. I tried them out of curiousity."
"How good is an egg, sugar & peant butter???..geesh, I think something is missing, my hubby would have a cow if nothing more was added."
"Very good, easy recipe. Kids ate them as fast as I could bake em!!"
"Where is the rest of the recipe? The video shows adding flour, baking powder, baking soda, salt, sugar, brown sugar, butter, peanut butter & egg. It also cooks @375° for 9-11 mins. You also have to refrigerate the dough for 3 hrs.Better watch the video on this one. ???????????????????"
"I took the cookies out at 16 minutes and the bottoms were burnt! The oven was set at 350"
"The one from "Grandma's great desserts cookbook" looks good that I printed it out myself!!!"
"Me, too. That's why I'm searching this site...for a better ecipe!!!"
"I tried a similar recipe, the only difference is it called for 1/2 cup of peanuts and 1 tsp. of vanilla and bake for 10 minutes. They came out very hard. crt."