Peanut Butter Cookies
You won’t believe how easy it is to make these flourless peanut butter cookies! Just 5 ingredients, and the peanut butter flavor is off the charts. Sure to become a family favorite, and they’re gluten-free to boot!
*This post originally published on July 2, 2013. I thought it was about time the pics were updated. So, many of the photos you see here now are new and improved. Most everything else is exactly the same as it ever was! Hopefully you’ll enjoy these flourless peanut butter cookies as much as my family and I do.*
In case you haven’t already picked up on it, I’m kiiiiiiiiiind of a cookie lover.
You might even say, “connoisseur.”
I have strong opinions on what I think a cookie should be. And baking them (not to mention eating them!), is one of my favorite things to do. I wouldn’t be the least bit sad if you told me I could eat nothing but cookies from now until the day I die.
Peanut butter cookies are no exception. So rich, and satisfying, and hearty! I love their sweet/salty flavor, and they stand up so well to all sorts of add-ins (more on that later ;)).
I have tried a lot of peanut butter cookie recipes. These soft double peanut butter cookies are definitely a favorite. And these homemade do si dos taste exactly like the girl scout cookie we all know and love.
But honestly, nothing can beat the intense peanut-butter-iness of these flourless peanut butter cookies.
WHAT YOU’LL LOVE ABOUT THIS PEANUT BUTTER COOKIE RECIPE:
These peanut butter cookies will practically melt in your mouth. The edges are tender as can be, and the centers have just the right amount of chewiness. They’re creamy textured, and intensely peanutty, almost coating the palette with that sticky peanut buttery unctuousness.
My sincerest apologies for using the word “unctuousness.” So pretentious, I know. I hate that word too but you have to admit, it is descriptive.
Back to the recipe, shall we? This is maybe the oddest cookie recipe I have ever seen. You’re not going to believe it, but I promise you it’s not a typo! There are only 5 ingredients, none of which are flour.
That’s right, a flourless peanut butter cookie.
Which makes them, yes, gluten-free. I promise you won’t miss it though. 😉
I’ve had this on an index card in my old-school recipe box for probably over ten years. It’s titled “Mom-Mom Fritch’s Peanut Butter Cookies.”
I have no idea who Mom-Mom Fritch is! Mom-Mom Fritch, if you’re reading this, drop me a comment so I can give proper credit!
I did a quick google search to see if I could find the original recipe, and it seems lots of other bloggers have gone before me here, so I’m not really sure who did it first.
However, what I do know is, these are my all-time FAVORITE peanut butter cookies, like, EVER. And they’re SO quick and easy.
You gotta try them, people.
More great cookie recipes on my “Cookie Recipes Galore” Pinterest board!
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Flourless Peanut Butter Cookies
- 2 cups peanut butter
- 1 1/2 cups sugar
- 2 large eggs
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
- Place the peanut butter, sugar, baking soda, salt, and eggs in a large mixing bowl and stir together until combined.
- Scoop 1 1/2 tablespoon-sized balls of dough on to the prepared baking sheets.
- Press the balls down with the tines of a fork.
- Bake for 9 to 12 minutes, or until set around the edges but still soft in the middle.
- Allow to cool on the baking sheet for 10 minutes (cookies will be very tender while warm).
I made half a batch to test them. Halved all the ingredients — I didn’t mess up. I triple checked.
WOW were these salty. Next time, I think I’m just going to leave the salt out.
My husband was less offended. They do melt just like peanut butter on a spoon in your mouth. So, that was fine. They held up better than other recipes I tried. They didn’t crumble.
I used Peter Pan Creamy Natural peanut butter–I would definitely check the salt content of your peanut butter before attempting this recipe. You may have better luck.
Myne are delicious but if I do the way you did with the fork, they turn into gigantic cookies, since the spread. Any tips? What I did wrong?
Hi there Marilucia! If your cookies are spreading too much, try cutting back on the baking soda a little bit. That should really help them to keep their shape. Good luck!
I am wanting to freeze this cookie dough so I can just bake when I need them.
Do I let the dough come to room temperature before cooking or cook straight from the freezer? Also what oven temperature and for how long?
Thank you ☺️
Hi Victoria! You can probably bake them from frozen but they may need a little more time in the oven. The temperature is noted in the recipe instructions. Good luck!
Can these be placed into a cookie press?
I have not tried that so I can’t say for sure.
THANK YOU!! I was sitting down craving something sweet at 8:30 PM. The thought of peanut butter cookies crept into my mind. First thought…nah too much work. 2nd thought, find a new EASY, MINIMAL ingredients and try it. Well it’s 9:30 PM and 2 sheets of the most AMAZING cookies are done. I split the recipe cause I wasn’t sure. But as I said these are amazing. Plus I get to fall asleep to the smell of fresher baked cookies.
Omg I love it! So glad you were happy with the recipe. Nothing’s better than satisfying a craving like that! Thanks so much for the positive feedback Darlene!
I added peanut butter chips to them. They were very good, but a little crumbly. Do you think I should have added more peanut butter to hold them together more?
Hi Susanne! The cookies are extremely tender when they’re still warm from the oven. So much so they can crumble or fall apart very easily. But they should firm up quite a bit as they cool. If that didn’t happen for you, they may have been just a little bit overbaked. Next time, try pulling them from your oven just a little sooner. There shouldn’t be any need to tinker with the ingredient quantities. Hope that is helpful!
Tried this recipe for flourless peanut butter cookies and was very impressed with them. It’s q good treat for someone whose diabetic.
So happy you liked them Linda! And yes, you’re definitely right- the carb count is lower on these I’m sure!
Hi! I have been looking for gluten free recipes for a while and I was so happy to find this one. I took it a step further by adding 30g of gluten free flour. Trust me, it turned out super great !! Thank you!!
That’s so great to hear Elizabeth! Thank you so much for letting me know!
Very easy, my wife loves ❤️them. The recipe is simple to follow .
The man cook
My pleasure! So glad you and your wife enjoyed. Thanks so much for the feedback!
I heard flourless and hoped up to try these
the flavor is good but they are flat like crackers??♀️ What did I do wrong?
My peanut butter cookies never have came out like this:( 🙁
Hey Judy, so sorry you had trouble. What size eggs did you use?
I used one xtra large egg and
half cup crunchy 1/2 cup creamy peanut butter. I made half order just to try them.
And they are Delish!
I just finished baking these cookies , had my hubby taste them , and then the real peanut butter specialist,, thumbs up ,, great cookies very easy recipe to follow ,, ty so much will bake these again and again !!!!! ?
So glad you were pleased, Gigi! These are a real family favorite around my house!
So classic and delicious!
Every peanut butter lover’s dream cookie!! These look perfect!
These peanut butter cookies were so good!
Simple and perfect!
Hmm this is something different from other cookies…instead of flour it’s made up of peanut butter…
Indeed! That is why the peanut butter flavor comes through in such a delicious way!