Peanut butter cookies

Peanut butter cookies

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(31 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

  • unbaked
  • Gluten-free

Nutrition: per serving

  • kcal126
  • fat7g
  • saturates2g
  • carbs12g
  • sugars11g
  • fibre0.5g
  • protein4g
  • salt0.2g
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  • 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. 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.

  2. 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. 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.

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Comments, questions and tips

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4th Aug, 2017
These are now a household favourite! We weren't sure how they'd turn out, seemed to easy so we were dubious but they're gorgeous! Skipped the salt and reduced the sugar to 125g.
Mellie7's picture
2nd Jul, 2017
Great recipe!
21st Jun, 2017
10th Jun, 2017
Perfect! So quick and easy to make. Taste much better than any other peanut cookies I have bought in shops!! The whole family love them and they don't last long once out of the oven!!
15th May, 2017
Fantastic recipe, I can't believe something so easy and simple with three ingredients manages to make something so delicious. I used crunchy peanut butter and I really liked the texture, but I can imagine them being nice as a smooth version too. I may try that next time. If I had to make a criticism I would say I found them a little bit too salty for my taste, so I think next time I may leave out the salt altogether, or use a peanut butter with less salt content. I used the Whole Earth one this time and reading below it seems other reviewers found the same.
18th Mar, 2017
Absolutely lovely cookies. Reduced the sugar to just below 125g as suggested and they're delish. I guess you could make them a little bigger than the suggested cherry tomato size, but if they're fairly bitesize I for one won't be feeling to bad about eating all 16 of them. Sprinkled some sea salt on the top too.
24th Feb, 2017
Great recipe. Made them twice now; the second batch was much more like blondie batter, but I put blobs of it on the baking tray and if anything they came out better!
4th Feb, 2017
Im a complete novice in the kitchen. I still managed to make these very easily. I added chopped hazelnuts and chocolate chips to add some more texture. Will be making these bad boys again!! Happy cooking!
S and J
24th Jan, 2017
Super quick and easy! Reduced the sugar as recommended to around 125g and came out delicious and not too sweet. I used Whole Earth crunchy peanut butter which worked perfectly. No need to add the salt. Will be making again :)
13th Dec, 2016
What a silly recipe. It doesn't goive you a clue about HOW MANY cookies it will make!


5th Sep, 2016
Why are these listed as "unbaked"?
6th Oct, 2017
It means that you can freeze them unbaked.
16th Aug, 2015
Is the ingredient list for this recipe correct?
16th Sep, 2015
Hi, I believe the ingredients list is correct as I followed it and the result was a batch of delicious cookies.
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!