These easy peanut butter cookies only need four simple ingredients. They are gluten-free and dairy-free, making them a great option for those with dietary restrictions. Perfect for a quick and delicious treat!
I love how simple and comforting these cookies are. You can make them in no time, and they always turn out soft and delicious.
These cookies are inspired by my other 3 Ingredients Peanut Butter Cookies recipe, which has always been a favorite. I decided to try using brown sugar instead of white, and it gave the cookies an extra hint of warmth and richness. It’s amazing how just a few ingredients can create such a yummy treat!
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Recipe details
These 4-Ingredient Peanut Butter Cookies are unbelievably simple and so tasty. Each bite is packed with rich peanut butter flavor, and they’re the perfect quick treat when you're craving something sweet!
- TASTE: Rich, nutty peanut butter flavor with a touch of sweetness from the brown sugar. They’re perfectly balanced and delicious.
- TEXTURE: Soft, chewy, and slightly crispy on the edges. The peanut butter gives them a melt-in-your-mouth quality.
- TIME: These cookies come together in just 15 minutes—perfect when you need a quick, satisfying snack.
- EASE: Super simple to make with only four ingredients, and they’re naturally gluten and dairy-free! Plus, you can freeze the dough to have fresh cookies anytime.
Ingredients
- Peanut Butter: I used creamy peanut butter for a smooth texture and easier mixing. I recommend using regular peanut butter (not the natural kind) because it has a more consistent texture and doesn’t separate.
- Brown Sugar: While I used brown sugar for a rich, caramel-like flavor, you can swap it for white sugar. Just keep in mind that the texture might be a bit different—brown sugar gives a slightly chewier result.
- Chocolate Chips: I used dark chocolate chips for a deeper, more intense chocolate flavor. If you prefer a sweeter taste, you can use semi-sweet chocolate chips, but you may want to reduce the sugar to ¾ cup to balance the sweetness.
See recipe card below for all ingredients and measurements.
Instructions
- Preheat your oven to 350°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the peanut butter, brown sugar, and egg until well combined.
- Scoop out tablespoon-sized portions of dough and place them onto the lined baking sheet, spacing them about 2 inches apart. This recipe should make around 15 cookies.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Recipe tips
- Don’t Overmix: Be careful not to overmix the dough, as this can affect the texture. Just mix until everything is combined.
- Cookie Size: For consistent cookie size, use a tablespoon or cookie scoop to measure the dough. This ensures they all bake evenly.
- Watch the Bake Time: Keep an eye on the cookies as they bake, as ovens can vary. They should be golden brown around the edges but soft in the center when you take them out.
- Cooling Time: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. They are delicate when hot and may break if moved too soon.
- Storage: Store the cookies in an airtight container at room temperature for up to 4-5 days. You can also freeze them for longer storage—just make sure they’re completely cooled before freezing.
Faqs
While you can use chunky peanut butter, it will give the cookies a more textured, less smooth bite. The dough may also be a little more crumbly. If you don’t mind the texture, go ahead and give it a try!
If you use semi-sweet chocolate chips, the cookies will be sweeter, so I recommend reducing the brown sugar to ¾ cup. It’ll keep the balance of flavors just right without being too sugary.
You can use white sugar instead of brown sugar, but the texture will be different. Brown sugar makes the cookies a bit chewier and gives them that extra depth of flavor. If you use white sugar, expect a lighter, slightly crispier cookie.
Recipe Video
More delicious peanut butter cookies
📖 Recipe
4 Ingredients Peanut Butter Cookies (Flourless)
Ingredients
- 1 cup creamy peanut butter
- 1 cup brown sugar
- 1 large egg
- ½ cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the peanut butter, brown sugar, and egg until well combined.
- Scoop out tablespoon-sized portions of dough and place them onto the lined baking sheet, spacing them about 2 inches apart. This recipe should make around 15 cookies.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Video
Notes
- Chocolate Chips: I used dark chocolate chips for a deeper, more intense chocolate flavor. If you prefer a sweeter taste, you can use semi-sweet chocolate chips, but you may want to reduce the sugar to ¾ cup to balance the sweetness.
- Peanut Butter: I used creamy peanut butter for a smooth texture and easier mixing. I recommend using regular peanut butter (not the natural kind) because it has a more consistent texture and doesn’t separate.
- Watch the Bake Time: Keep an eye on the cookies as they bake, as ovens can vary. They should be golden brown around the edges but soft in the center when you take them out.
- Cooling Time: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. They are delicate when hot and may break if moved too soon.
- Storage: Store the cookies in an airtight container at room temperature for up to 4-5 days. You can also freeze them for longer storage—just make sure they’re completely cooled before freezing.
