Peanut Butter Cookies

36 servings Prep: 10 m Cook: 7 m Total: 17 m Beginner
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Peanut Butter Cookies
Bring back the smell of Mom’s kitchen with these quick and delicious peanut butter cookies made with just three simple ingredients: peanut butter, sugar, and eggs. These would be great for little hands to fix. And to eat! Great after school adventure with your little baker or have them ready as the children come screaming thru the door.

Ingredients

36 servings
  • 1 jar (16 oz) peanut butter
  • 2 cups sugar
  • 2 eggs

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine the peanut butter, sugar and eggs in a mixing bowl. Mix well until fully combined.
  3. Drop by teaspoonful onto an ungreased cookie sheet, spacing about 2 inches apart.
  4. Bake at 350 degrees for 7 to 8 minutes, just until the edges start to brown. The centers may look slightly underdone but will firm up as they cool.
  5. Remove from oven and let cool on the cookie sheet for 2-3 minutes before transferring to a wire rack.
  6. Store in a closed container to keep fresh.

Common Problems and Solutions

Q: Why are my cookies spreading too much?

A: Make sure you're using regular peanut butter, not natural peanut butter which has more oil. Also, avoid overmixing the batter and make sure your oven is fully preheated to 350°F.

Q: Can I add the traditional fork crosshatch pattern?

A: Absolutely! After dropping the dough onto the cookie sheet, use a fork dipped in sugar to press a crosshatch pattern into each cookie. This helps them bake more evenly and gives that classic peanut butter cookie look.

Q: Why do my cookies fall apart?

A: Don't remove them from the cookie sheet too quickly. Let them cool for 2-3 minutes on the sheet first—they'll be very soft when they first come out of the oven but will firm up as they cool.

Tips and Techniques

Don’t overbake these cookies—they should look slightly underdone in the center when you take them out. They’ll continue cooking on the hot pan and firm up perfectly as they cool. For extra flavor, you can add a pinch of salt or a teaspoon of vanilla extract to the batter.

Ingredient Substitutions

  • regular peanut butter: crunchy peanut butter
  • granulated sugar: half granulated sugar, half brown sugar
  • whole eggs: flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg)

Equipment Needed

  • mixing bowl
  • spoon or cookie scoop
  • cookie sheet
  • wire cooling rack

Historical Context

Flourless peanut butter cookies became popular during the Great Depression and World War II when flour was rationed or scarce. The recipe’s simplicity made it a favorite among Southern home bakers, and it’s remained a beloved quick cookie recipe ever since.