4-Ingredient Peanut Butter Cookies
There’s something incredibly comforting about a batch of freshly baked cookies, and when they come together with just four simple ingredients, you know you’ve struck gold. These 4-Ingredient Peanut Butter Cookies are not only easy to make but are also a delightful treat for any occasion. The rich, nutty flavor of peanut butter combined with the sweetness of coconut palm sugar creates a cookie that is both satisfying and delicious. Whether you’re a baking novice or a seasoned pro, this recipe is sure to become a staple in your kitchen.
Why You’ll Love This Recipe
This recipe is a lifesaver for those moments when you want something sweet but don’t have the time or ingredients for a complicated dessert. With just four ingredients, these 4-Ingredient Peanut Butter Cookies come together in no time. They are soft and chewy, with a slightly crisp edge, and the best part is that they are gluten-free and free from refined sugars. Each bite is packed with protein and flavor, making them a perfect snack for any time of day. Plus, they are versatile enough to be enjoyed by everyone, whether you’re hosting a gathering or just snacking at home.
What You’ll Need
- 1 cup natural peanut butter – Choose a creamy variety for a smooth texture.
- 1 large egg, beaten – This helps bind the ingredients together.
- 1/2 cup coconut palm sugar – This adds a lovely caramel-like sweetness.
- 1 teaspoon vanilla extract – Enhances the flavor profile beautifully.
What’s in the Gear List
- Mixing bowl – For combining your ingredients easily.
- Whisk or fork – To beat the egg and mix the dough.
- Baking sheet – A flat surface to bake your cookies on.
- Parchment paper – Optional, but it helps with easy cleanup.
- Cookie scoop or spoon – For portioning out the cookie dough.
Method: 4-Ingredient Peanut Butter Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly golden.
Step 2: Combine the Ingredients
In a mixing bowl, combine the natural peanut butter, beaten egg, coconut palm sugar, and vanilla extract. Use a whisk or fork to mix until the dough is smooth and well combined.
Step 3: Scoop the Dough
Using a cookie scoop or a tablespoon, portion out the dough onto a baking sheet lined with parchment paper. Be sure to leave some space between each cookie, as they will spread slightly while baking.
Step 4: Flatten the Cookies
For that classic peanut butter cookie look, use the back of a fork to gently press down on each cookie, creating a crisscross pattern. This not only makes them pretty but also helps them bake evenly.
Step 5: Bake
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly browned. The centers may look slightly underbaked, but they will firm up as they cool.
Step 6: Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Allow them to cool completely, then enjoy your delicious 4-Ingredient Peanut Butter Cookies!
Holiday & Seasonal Touches
- Add a pinch of cinnamon or nutmeg for a warm, spicy flavor during the fall and winter months.
- Stir in some chocolate chips or dried cranberries for a festive twist.
- Top with a sprinkle of sea salt right after baking for a sweet and salty combination.
- Shape the cookies into hearts or stars for special occasions like Valentine’s Day or holidays.
What Could Go Wrong
- If your dough is too sticky, it may be due to the peanut butter being too runny. Try refrigerating the dough for 30 minutes before baking.
- Overbaking can lead to dry cookies. Keep an eye on them and take them out when the edges are golden but the centers still look soft.
- If you find your cookies are spreading too much, try chilling the dough before baking to help them maintain their shape.
- Ensure your oven is correctly calibrated, as baking times may vary based on oven performance.
Meal Prep & Storage Notes
These 4-Ingredient Peanut Butter Cookies can be made ahead of time and stored for later enjoyment. Here’s how to do it:
- Store baked cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze the cookies in a single layer in a freezer-safe bag for up to three months. Thaw at room temperature before enjoying.
- You can also freeze the cookie dough. Shape into balls and freeze. When ready to bake, pop them directly from the freezer into the oven, adding a minute or two to the baking time.
Quick Questions
Can I use creamy peanut butter instead of natural?
Absolutely! Creamy peanut butter works perfectly in this recipe and will give you a smooth texture.
What can I use instead of coconut palm sugar?
You can substitute brown sugar or maple sugar if you don’t have coconut palm sugar on hand, but keep in mind that the flavor may vary slightly.
Are these cookies gluten-free?
Yes, these cookies are naturally gluten-free as they contain no flour. Just make sure your peanut butter is also gluten-free.
How do I make these cookies vegan?
To make these cookies vegan, substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water and let sit for 5 minutes) or applesauce (1/4 cup).
That’s a Wrap
If you’re looking for a quick and delightful treat, these 4-Ingredient Peanut Butter Cookies are the answer. They’re not just easy to make, but they also deliver on taste and texture. Each cookie is a little piece of heaven, perfect for satisfying your sweet tooth without a lot of fuss. Whether you’re enjoying them fresh out of the oven or sharing them with friends and family, these cookies are sure to impress. So, roll up your sleeves, grab your ingredients, and let’s bake some unforgettable cookies!
4-Ingredient Peanut Butter Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a mixing bowl, combine the natural peanut butter, beaten egg, coconut palm sugar, and vanilla extract. Mix until smooth.
- Using a cookie scoop or tablespoon, portion out the dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
- Press down on each cookie with the back of a fork to create a crisscross pattern.
- Bake for 10-12 minutes or until the edges are lightly browned. Centers may look underbaked but will firm up as they cool.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store baked cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze cookies for up to three months.
- Freeze cookie dough in balls for easy baking later.
