Absolutely! Peanut butter cookies are a classic for a reason—they’re easy, delicious, and deeply satisfying. Here’s a foolproof, one-bowl recipe for soft, chewy cookies with that iconic criss-cross fork pattern.
Perfect Chewy Peanut Butter Cookies
Yield: About 24 cookies
Prep: 10 mins | Cook: 10 mins per batch
Ingredients
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1 cup (250g) smooth peanut butter (not “natural” style for best texture)
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1 cup (200g) light brown sugar, packed
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1 large egg
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1 tsp baking soda
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1 tsp pure vanilla extract
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Optional: ½ cup (90g) chocolate chips or ½ cup chopped peanuts
Note: Yes, there’s no flour or butter in this base recipe! This makes them naturally gluten-free and intensely peanut buttery.
Instructions
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Prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
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Mix: In a large bowl, combine the peanut butter, brown sugar, egg, baking soda, and vanilla. Stir vigorously with a wooden spoon or spatula until fully combined and smooth. It will be thick. Fold in chocolate chips or nuts if using.
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Scoop: Roll dough into 1-inch balls (about 1 tbsp each). Place them 2 inches apart on the baking sheets.
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Classic Fork Pattern: Flatten each ball slightly with a fork, then press again perpendicularly to create the criss-cross pattern. Dip the fork in a little sugar between presses to prevent sticking.
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Bake: Bake for 8-10 minutes, or until the edges are just set and the centers still look soft. Do not overbake—they firm up as they cool.
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Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They will be very soft when hot but become perfectly chewy.
Recipe Variations & Pro Tips
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For a Fluffier, Cake-Like Cookie: Add ¾ cup (95g) all-purpose flour to the recipe. This gives a more traditional cookie texture.
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Crunchy Peanut Butter Lover: Use crunchy peanut butter or add ½ cup of chopped roasted peanuts to the dough.
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3-Ingredient Miracle: Use 1 cup peanut butter, 1 cup sugar, 1 egg. Mix, bake at 350°F for 8-10 mins. Super simple!
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Pro Tip: If dough is too sticky to handle, chill it for 20-30 minutes. Using a cookie scoop makes portioning clean and easy.
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Storage: Keep in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months.
Why This Recipe Works
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Brown Sugar adds moisture and a molasses-like flavor, ensuring chewiness.
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No Flour means the peanut butter flavor shines through with a rich, dense bite.
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The Fork Press isn’t just decorative—it ensures even baking for such a dense dough.
Enjoy the irresistible, peanutty aroma that will fill your kitchen! These cookies are a guaranteed crowd-pleaser.