Peanut butter cookies

Peanut butter cookies

  • 1
  • 2
  • 3
  • 4
  • 5
(174 ratings)

Prep: 15 mins Cook: 12 mins


Makes 16

With just three ingredients, these simple peanut butter cookies will delight kids and grown-ups alike – and they're gluten-free, too

Nutrition and extra info

  • uncooked dough only
  • Gluten-free

Nutrition: per serving

  • kcal126
  • fat7g
  • saturates2g
  • carbs12g
  • sugars11g
  • fibre0.5g
  • protein4g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.


  • 200g peanut butter (crunchy or smooth is fine)

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 175g golden caster sugar
  • ¼ tsp fine table salt
  • 1 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.

  2. Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.

  3. Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.

  4. Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
bethbiscuits's picture
28th Jun, 2020
This are soooo good! And very easy to make! Highly recommend for a quick and easy treat
Rosalind Gregory's picture
Rosalind Gregory
19th Jun, 2020
Far too sloppy to handle so had to add flour before it resembled a dough! We measured all correctly and left out salt as the peanut butter had it added already. 12 mins was about right but we made ours bigger.
11th Jun, 2020
These were great made with smooth peanut butter and 100g of sugar not 175g plus I added 50g jumbo oats. Simple, quick and delicious!
3rd Jun, 2020
Horribly sweet (and I was using peanut butter with no added sugar or salt). What a waste of a jar of good peanut butter!
2nd Jun, 2020
Mine turned in to hard balls and didn’t spread out like cookies. Oops!
27th May, 2020
Gorgeous little cookies, but if you shape them to a size of cherry tomato they don't need 12 mins, burnt the first lot. Second lot were done in only 7 mins and were perfect.
25th May, 2020
I made less because otherwise I would of used the whole brand new jar of peanut butter.
Louise Hanson's picture
Louise Hanson
6th May, 2020
Recipe was far to sweet for me but halve the sugar and they are perfect, I also swirl strawberry jam through the mix or add some chocolate chips
shellabina's picture
29th Apr, 2020
My daughter is gluten free and she absolutely loved these. The family commented on how sweet they were and could do with a little less sugar next time though. I would definitely make these again!
Emily Price's picture
Emily Price
26th Apr, 2020
These are such a brilliant and easy cookie! Delicious!


25th May, 2020
Do cherry tomato size balls really turn out that small?
lulu_grimes's picture
26th May, 2020
Hi, The biscuits are small-is but not tiny, I think the jar size in the picture is deceptive. They are about 4cm across -though you can make them as big as you like. Lulu
7th May, 2020
I've done this recipe 2x but both times the mixture is too sticky for me to roll into a ball so i just dropped it on the tray and unable to do the fork lines. I've used creamy and crunchy peanut butter on different times but both came out gooey. Where am I going wrong?
11th Jun, 2020
I added 50g of jumbo oats, which helped make it less sticky and tasted good.
lulu_grimes's picture
11th May, 2020
Hello, I don't think you are going wrong. The mixture is quite soft so the instruction is to break pieces off the mixture rather than roll them into balls. The fork is to squash the biscuits but it doesn't leave very deep lines. If your mixture is very soft you can try freezing small spoonfuls of the mixture with out pressing them with a fork first and cooking them from frozen. I hope this helps. Lulu
8th Apr, 2020
Are these ok to eat after the three days? I’ve sent some to my daughter and they haven’t arrived yet. I don’t want to poison her!
Esther_Deputyfoodeditor's picture
9th Apr, 2020
Hey, Esther from the food team here! We wouldn't recommend eating them after three days unfortunately as they have a fresh egg in! Sorry about that. Thanks for your question.
4th Sep, 2019
Can you make these with crunchy peanut butter? There's mixed reviews from other people!
goodfoodteam's picture
9th Sep, 2019
Thanks for your question. Yes, you can make these with crunchy peanut butter, depending on your preferred texture - a combination of the two is also an option.
Sketch Call's picture
Sketch Call
26th Jan, 2019
Can I skip the salt?


11th Jun, 2020
Watch them in the oven as they go from very light brown to over baked really quickly!
Alex Welsh
30th Mar, 2020
I made mine egg-free (vegan) by replacing the egg with aquafaba. They had a lighter texture than cookies, but were still really nice! Just reduce the liquid from a can of chickpeas by half, then whisk the cooled aquafaba to stiff peaks, and fold into the peanut and sugar mix.
18th Apr, 2017
Half the sugar - they don't need that much. Also press a hollow in the top with your thumb and fill with a blob of strawberry jam, then bake as normal. Pbj cookies!
26th Jun, 2016
These cookies are gorgeous and chewy when made with smooth peanut butter but I cannot stress enough that when made with crunchy peanut butter their consistency and taste is entirely different and I wouldn't recommend it.
7th Nov, 2015
Try adding 1/2 Tsp of mixed spice!
Want to receive regular food and recipe web notifications from us?