Cookies, Peanut Butter

Peanut Butter Cookies

I. Love. This. Recipe.

I have for you, dear reader, a gift in the form of the simplest, easiest, and most versatile peanut butter cookie recipe ever:

  • 1 cup peanut butter
  • 1 cup light brown sugar
  • 1 egg

Isn’t that beautiful? And they make absolutely delicious cookies that just happen to be gluten-free. Now, there are a couple caveats of course. This recipe makes a pretty workable dough. If you bake the cookies as is, they’ll come out thin but still chewy. That makes them perfect for sandwich cookies. If you add a tablespoon of peanut butter powder (flour can work too, but then they wouldn’t be gluten-free) the dough stiffens a bit and you get a delicious, chewy, more traditional peanut butter cookie.

Oh, and you can also throw in some chopped chocolate. Or chocolate chips. Or chopped peanuts.

The Best Ever Peanut Butter Cookies

yield: about 8-10 sandwiches

  • 1 cup peanut butter
  • 1 cup light brown sugar
  • 1 egg
  • Pinch of salt
  • extra granulated sugar
  • 1 tbsp peanut butter powder or flour, optional

Preheat oven to 350 degree and line two baking sheets with parchment paper. Set aside.

In a large bowl, combine all ingredients and stir together with a big wooden spoon until a homogenous, workable dough is made. You should be able to roll a tablespoon of the dough into a ball that will be a bit soft but hold it’s shape.








Roll the dough into balls, spacing them evenly apart on the baking sheets. Press each cookie with a fork dipped in sugar.

Bake in the preheated oven for about 10-12 minutes. The cookies should be puffy and appear under-baked when you remove them from the oven. Let them cool completely on the baking sheets before removing them.


Sandwich with any filling you like: chocolate ganache, marshmallow fluff,  more peanut butter, and jam are a couple of my favorites. Enjoy!



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