Peanut Butter Cookies are a Classic Baked Good, and every Baker should have a Great Recipe to rely upon. These are Soft, Chewy, and Moist, and come together in minutes with just Four Ingredients. No Flour makes them a Gluten Free Treat!
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 (and 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, and quite honestly, most of them have fallen flat. Ok, if I’m going to eat a peanut butter cookie, I want it to be soft (!), and thick, and moist, and creamy textured, and intensely peanutty, almost coating my 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 is no flour in these cookies.
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. You gotta try them, people.
- 1 cups peanut butter
- 1 cups sugar
- 1 eggs
- 1 teaspoons baking soda
- Combine ingredients well.
- Roll or scoop about 2 tablespoons of dough into balls.
- Press balls down with the tines of a fork.
- Bake for 10 minutes at 350 degrees F.
If you’ve been popping over to read this blog for very long, this post may perhaps seem a little out of the ordinary. Maybe you’ve noticed I typically like to experiment with unusual flavor combinations? Ya, this maybe is more straightforward that my usual recipe post. Well, stay tuned, because in my next post I am going to do something really crazy-delicious with these cookies! Mark my words, this flavor combo is going to sound a bit different, but you are really going to love this idea, because it’s so surprisingly delicious! 😉
I got this recipe from a Food Network show years ago on Sara Molton’s old show. They’re the best peanut butter cookies ever. :0)
I couldn’t agree more! 😉
Ah, my FAVORITE kind of cookie!
I made a recipe similar to yours and added crispy bacon!! Yes, bacon. Uh huh, it was amazing!
Omg, Mo, sounds unbelievable!
Peanut Butter cookies are my favorite. I am so happy I see somebody else that presses the fork down twice to make criss cross. I was once told I was doing it wrong. This recipe is the exact same way my gram makes hers!.
No kidding? Is your gram, by chance, Mom Mom Fritch? <-- lol... I've always done the criss cross and it never occurred to me to do it any other way! I guess great minds think alike ;P
Unctuousness?! Hahaha! That’s an odd word yet very descriptive indeed 🙂 I had never heard of these cookies but I’m heading to the kitchen right now – it sounds unbelievably easy! Do you think, consistency wise, that I could use this recipe with a cookie press? Mine has just arrived and I’m dying to use it 😛
Hee hee cookie presses are so much fun! I don’t now if this would work or not…? The dough is very easy to work with and would probably shape well, but they do spread an awful lot in the oven. I would try this recipe instead: https://bakingamoment.com/decorated-biscoff-cut-out-cookies-for-st-patricks-day/ substituting the biscoff spread for peanut butter. They hold their shape fantastically and they are super yummy to boot! Good luck with your new toy, lol! 😉
They came out fine using the cookie press! This dough is really soft and pliable. The first batch I shaped the biscuits into flowers and made a little dent in the centre for jam. In the second batch I added a bit of allspice. Both very yummy!
Oh, wow, I’m so glad it worked out for you! I wouldn’t have thought they’d hold their shape but that’s great to know! I LOVE the jam idea, genius!
I loooove flourless pb cookies. Less stuff to mask the amazing pb flavor 😉
Yes, you are so right, Kayle! I think you totally nailed it, that’s why I love them so much too!
oooh i love anything peanut butter. giving these a go tomorrow =)
Hope you enjoy them as much as I do, Danielle!
This is amazing! I love it:)
Thanks so much! So happy you enjoyed! 😉
They look so quick and easy to make and also delicious to nibble on. Saving recipe for the near future.
They really are quick and easy. So happy you liked, Laura. You’ll have to let me know how they work out for you, if you ever get around to making them. Thanks for reading and commenting!
Peanut butter cookies are definitely one of my favorites. Love the recipe 🙂
Thanks, Eric! They are a classic, right?
I love the simplicity of these beauties!! Just 4 ingredients and done in 5 minutes? Genius!! Love it!!
xox Amy
Thanks Amy! Ya, they are really quick and easy. I whipped mine up in a matter of minutes, leaving me lots more time to gild the lily with a homemade ice cream to sandwich them around… more on that soon!
These cookies look so soft and chewy! Easy too 🙂 Pinned and featuring tomorrow!
Yay! Thank you so much, Trish!
We make these cookies all the time. Mini semi-sweet choco chips in them are great. We also make a version replacing the peanut butter with (real) coconut cream and adding a cup of flaked coconut. You cannot use coconut milk, coconut oil or the coconut cream that comes in a can for cocktails – it’s mostly other stuff and just doesn’t work (I tried!). Mix together, pop in the oven. We take it a step further and freeze and dip in chocolate. A batch of each in the kitchen is peanut butter/chocolate/coconut heaven!
Oh, my gosh, Rebecca! I would never have thought of making a coconut version; what a brilliant idea! Sounds fabulous! Thank you so much for sharing! 🙂
These were a huge hit in my house! Delicious and couldn’t have been easier for the novice baker that I am 🙂 xoxox
So happy that you decided to give them a try!
These cookies were a huge hit in my house. Next time will try with chocolate chips too! Delicious and easy for this novice baker 🙂
So glad you and your family liked them, Halley! Thanks for the sweet comment! xoxo
This is my child hood peanut butter cookie recipe for holidays. Always with a Kiss, and always the first to go from the cookie plate. Love this! Can’t wait to try them with the coconut ice cream!
Aww…! That’s such a great childhood memory! Thanks for the great comment, and I hope you enjoy! 🙂
Hi Allie,
Thanks for this, it’s a great recipe! The cookies come out gooey, just like you said, and they’re incredibly rich too – simply delicious!
I’m so glad I’ve found your blog, I’ll definitely be sharing the recipes on here.
Aurora
Hi Aurore! I’m so happy you liked! They do come out of the oven a little on the gooey side, and then as they cool they get chewier. Aren’t they so simple to make? I’ve just loved that recipe forever… Thanks so much for reading and for the great comment! 😉
This may just seem like a silly question since the recipe is so simple, but I tried to make these and they weren’t soft, they were very crispy. Any idea what I may have done wrong?
I’m so sorry you weren’t happy with the result, Rainne! I’m thinking they were maybe overbaked. I use a 2-tablespoon cookie scoop when I make them, and I bake for 10 minutes. They come out, for me, very soft when they are warm, and then they get chewier over time. If your are smaller, they would require less time in the oven. Also if you are using a very thin or dark cookie sheet that could have an effect. I’m crazy about these: http://astore.amazon.com/yinmomyangmom-20/detail/B000G0KJG4, they are super high quality and I feel that can really make a difference. I hope that helps! And thanks so much for reading my blog, and for reaching out! 🙂
I made the cookies too small. I made them tiny (1 TBS) the first time and the 2nd time I made them with 2 TBS and they turned out great. I also added a little vanilla the 2nd time which was a nice touch. Thanks!!
Yay! So happy they worked better the second time around. Vanilla is a great idea, and when I use natural peanut butter I also think they need a pinch of salt. Thanks for reaching out, Rainne!
These take me back to my childhood, my mom used to make these and I used to love pressing the fork into the dough 🙂
What a sweet memory! Pressing the fork is the most fun part 😀 Thanks so much for reading and for sharing your thoughts! Love when food can bring back a treasured memory like that…
Hi Allie, We made these last week with my daugher (she is 5) — they were an instant hit. She taught me to get the tines of the fork wet so they don’t stick to the dough. Thanks again for this recipe.
Neil, I just love hearing that! It makes me so happy to imagine families in the kitchen together. I have little ones too, mine are 4 & 6, and I love when they help me in the kitchen. I’m so happy you and your daughter enjoyed making the cookies! Thanks so much for reading my blog and for the sweet comment!
Can this be made by just using a spatula to mix the dough? 🙂
Hi Kris! Absolutely! A spatula or a wooden spoon would be perfect for this batter. Good luck, hope you enjoy, and thanks so much for reading, and for reaching out with an excellent question! 🙂
Great! Thanks!
I use a very similar peanut butter cookie recipe too Allie! I needed something for my gluten-free mother-in-law and these are just too good! My recipe calls for vanilla but it’s sooo close! I think I need to share it one of these days… 😉 Never enough time, right? Happy New Year girl!
You too, Trish! I’ve had that recipe tucked away for years, and when I posted it here it got me on a pb cookie kick and I made it many times over the summer. I realized it needed a pinch of salt and a splash of vanilla too. And I’ve even added a handful or two of oats and chocolate chips and it’s sooo good. Don’t even miss the flour! 😉
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Yay! I have been trying to make the three ingredient version of this recipe (without baking soda) for years. I have had them made by other people, and they’re fine, but mine always came out dry, crumbly, and still shaped like a ball. I have no clue about the science behind baking. Who knew a teaspoon of baking soda would make all the difference?! I’m so glad I stumbled upon your blog. Thank you!
Wow, so baking soda is the key ingredient I guess! So glad you finally got it figured out! Thanks so much for stopping by Callie!
Seriously the best peanut butter cookies ever! So moist and chewy!
Yay! I’m so happy you like them! Thanks so much for reading, Brooke, and for the great feedback!
Hi can I know if I can use natural peanut butter? 😀 or will that affect the texture and consistency of the cookies? Love your blog and photography btw! ^^
Hey thank you so much! I would certainly give it a try with natural peanut butter! I’m thinking it would work out~ let me know, ok? And thanks so much for reading 😀
The original Mom-Mom Fritch’s Peanut Butter Cookies recipe was submitted to Gourmet magazine by her granddaughter, Amy Fritch of New York, New York. It appeared in the February 1999 issue in the Sugar and Spice section, p. 30.
Awesome! Thank you so much for the great info, Stephanie!