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4 Ingredient Peanut Butter Cookies

4 Ingredient Peanut Butter Cookies – Deliciously soft, thick, and chewy peanut butter cookies that are loaded with flavour, and are only made from four simple ingredients!

4 Ingredient Peanut Butter Cookies

4 Ingredient Peanut Butter Cookies

Peanut butter lovers, I have the recipe for you. Today, I bring you my 4 Ingredient Peanut Butter Cookies – yep, you only need four simple ingredients to make them.

These soft and chewy cookies only require a few simple ingredients – peanut butter, sugar, one large egg, and a little vanilla extract. They take 5 – 10 minutes to throw together, and about 10 minutes in the oven.

These really are the easiest cookies you’ll ever make, and they are absolutely delicious!

Looking for more simple cookies to make? Check out my Banana Chocolate Chip Cookies, Melting Moments (Butter Cookies), and Homemade Gingernut Cookies.

4 Ingredient Peanut Butter Cookies

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Smooth peanut butter: Try using crunchy peanut butter for added… crunch!
  • Caster/granulated sugar
  • Large egg
  • Vanilla extract

How to make 4 Ingredient Peanut Butter Cookies

To make these cookies, grab a large mixing bowl, and mix together the peanut butter, sugar, egg, and vanilla until completely combined, and a big ball of dough is formed.

Peanut butter, sugar, egg, and vanilla in a bowl ready to be mixed.
Combining ingredients in a bowl for peanut butter cookies.

Using a small cookie scoop (about 1oz per ball), scoop the dough onto a baking tray lined with parchment paper or a silicone mat. Dip a fork in sugar, and lightly flatten each cookie, making a criss-cross pattern.

Peanut butter cookie dough balls on baking tray ready to be baked.

Bake for 10 – 12 minutes, or until the edges are lightly browned. The cookies will be super soft, but they will firm up as they cool.

Allow to cool for 10 minutes before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

4 Ingredient Peanut Butter Cookies

These 4 Ingredient Peanut Butter Cookies are:

  • so quick and easy to throw together
  • deliciously thick, soft and chewy
  • LOADED with peanut butter flavour
  • the best easy cookies for PB lovers!

How long will these cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Want freshly-baked cookies every time? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

4 Ingredient Peanut Butter Cookies

Want more peanut butter? Try these recipes next!

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Originally Published: July, 2017 | Updated: November, 2019

4 Ingredient Peanut Butter Cookies

4 Ingredient Peanut Butter Cookies

Yield: 15 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Deliciously soft, thick, and chewy peanut butter cookies that are loaded with flavour, and are only made from four simple ingredients!

Ingredients

  • 1 cup (250g) smooth peanut butter
  • 3/4 cup (150g) caster/granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
  2. In a large mixing bowl, mix together the peanut butter, sugar, egg, and vanilla until completely combined and a big ball of dough is formed.
  3. Using a small cookie scoop (about 1oz per ball), scoop the dough onto the prepared baking tray. Dip a fork in sugar, and lightly flatten each cookie, making a criss-cross pattern.
  4. Bake for 10 - 12 minutes, or until the edges are lightly browned. The cookies will be super soft, but they'll firm up as they cool.
  5. Allow to cool for 10 minutes before transferring them to a wire rack to cool completely.

Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.

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Nutrition Information:
Yield: 15 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 142Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 12mgSodium: 84mgCarbohydrates: 14gFiber: 1gSugar: 11gProtein: 4g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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