Ready in 15 minutes, made with pantry staples, naturally gluten-free.
Why This Recipe Works
Looking for a dessert that’s ready in 15 minutes, uses only 3 ingredients you probably already have in your kitchen, and doesn’t wreck your evening plans? These peanut butter cookies are the fastest fix for a sweet craving — no mixer, no flour, no fuss.
Why You’ll Love This Recipe
- 🍪 Ready in under 15 minutes, start to finish
- 🥜 Only 3 basic pantry ingredients
- 🚫 Naturally gluten-free and flourless
- 🧼 One bowl, minimal cleanup
- 👶 Simple enough for kids to help make
Ingredients
- 1 cup creamy peanut butter
- 1 large egg
- 1/2 cup brown sugar (or maple syrup for a refined-sugar-free version)
- Optional: a pinch of sea salt for topping
Note: Natural peanut butter (just peanuts and salt) gives the best texture — avoid overly oily "runny" brands.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the dough. In a medium bowl, combine the peanut butter, egg, and brown sugar. Stir until a thick, smooth dough forms.
- Shape the cookies. Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them about 2 inches apart. Press a criss-cross pattern into each one with a fork.
- Bake. Bake for 8–10 minutes, until the edges just turn golden. The centers will look soft — that’s normal.
- Cool completely. Let the cookies sit on the baking sheet for 5 minutes, then move to a wire rack. They firm up as they cool.
Pro Tips
- Don’t overbake. These cookies look underdone when you pull them out but set perfectly as they cool. Overbaking makes them dry and crumbly.
- Chill the dough for 10 minutes if it feels too soft to roll — this helps hold the shape better.
- Storage: Keep in an airtight container at room temperature for up to 5 days, or freeze the baked cookies for up to 2 months.