5 Ingredient Peanut Butter Cookies

I don’t usually hop on baking trends, but these 5 ingredient peanut butter cookies were too difficult to resist!!

After seeing this recipe in a ton of videos on TikTok I finally decided to try my hand at them.

I have no clue who came up with the original recipe, but if you know please share in the comments section below so I can credit them.

The fact that they’re made with only 5 ingredients AND require no chill time made me think they’d be too good to be true.

photo of easy, 5 ingredient peanut butter cookie

They also are technically gluten free because this recipe uses no flour! I was skeptical to say the least, but I gathered my ingredients and went to work.

I’m happy to report they’re just as incredible as all the videos make them seem!!

My First Batch

I whipped up my first batch in literally a few minutes, and popped them into my oven once it was warm enough.

The batter came together so quickly I had to wait for my oven to fully preheat before I could bake them!

image of ingredients laid out to make super easy 5 ingredient peanut butter cookies

I used my favorite creamy peanut butter, which worked great! You can also use a crunchy peanut butter if you want these cookies to have a bit more texture.

For the chocolate chips, I used a mix of jumbo dark and milk chocolate chips. I love using big pieces of chocolate because they create massive pools of melted chocolate in each cookie.

Chocolate chunks would also work great, or you can also use regular chocolate chips.

image of ingredients in bowl to make 5 ingredient peanut butter cookies

Bake Time

The bake time for these cookies can vary a bit based on the type of peanut butter you use, how large of cookie dough balls your roll, and your oven.

I found my cookies were done after about 9 minutes, but bake time can vary between 8-10 minutes. Keep an eye on them!

image of 5 Ingredient Peanut Butter Cookie held in hand to show melting chocolate and flakes of sea salt

I also prefer my cookies soft and chewy, but if you like yours crispy you can leave the in the oven a couple minutes longer.

Making These 5 Ingredient Peanut Butter Cookies Even Prettier

While taste is always my top priority, I really do believe we eat with our eyes first!

To make these cookies even prettier, I like to press a few additional chocolate chips on top of my cookies as soon as I take them out of the oven.

photo of flourless peanut butter cookie held in hand to show melting chocolate chips

It makes giant pools of chocolate on top of each cookie that look so gorgeous.

I also decided to jazz these cookies up with a sprinkle of sea salt. It really emphasizes the salty sweet contrast in these cookies, and it looks great too!

My Opinion of These Cookies

I taste tested these cookies while they were still a little warm with an ice cold glass of milk.

They’re are packed with peanut butter flavor, and the sprinkle of sea salt really takes them to the next level.

The pools of melted chocolate aren’t too bad either! Something about chocolate and peanut butter together is so wonderful.

image of peanut butter chocolate chip cookie on parchment paper sprinkled with sea salt

The only only downside is that they are a bit delicate!! Be careful as you transfer them to a wire rack to cool, or if you try to eat them when they’re hot. They kind of fall apart in your hands if they’re still warm.

But considering the simplicity of this recipe, I’m incredibly impressed. These cookies are so delicious and this is honestly one of the easiest recipes I’ve ever made.

Tips for Making the Best Peanut Butter Cookies:

  • Use a peanut butter or nut butter that doesn’t separate easily! Some natural peanut butters can cause the cookies to spread more and not bake up as well
  • Use a cookie scoop to make sure each cookie is the same size
  • Press a few additional chocolate chips onto the top of your cookies when they’re fresh out of the oven
  • Sprinkle some sea salt over the baked cookies to really amp up their flavor
  • You can use dark or light brown sugar in this recipe, or regular granulated sugar if you don’t have brown sugar on hand
  • If you don’t have an egg, try adding it 1/4 cup of applesauce or a neutral tasting oil (like canola or vegetable)

Let Me Know What You Think!

If you try this 5 ingredient peanut butter cookies recipe, I’d love to hear what think of it! Please leave a rating, and let me know your thoughts by sharing a comment.

Other Recipes You Might Like:

Yield: 12

5 Ingredient Peanut Butter Cookies

image of 5 Ingredient Peanut Butter Cookie held in hand to show melting chocolate and flakes of sea salt

This 5 ingredient peanut butter cookie recipe is incredibly easy to make, and requires no chill time! They're practically fool-proof!!

Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes

Ingredients

Peanut Butter Chocolate Chip Cookies

  • 1 cup light or dark brown sugar (200 grams)
  • 1 large egg (56 grams)
  • 1 cup peanut butter (240 grams)
  • 1 tsp baking soda (6 grams)
  • 1/2 cup milk or dark chocolate chips (95 grams)

Additional Decorations (optional)

  • 1/4 cup chocolate chunks
  • 1/2 tsp coarse sea salt

Instructions

  1. Preheat oven to 350 degree Fahrenheit.
  2. Cream together the brown sugar and egg with a hand mixer or stand mixer at a medium speed for a minute, until well combined. If you don't have an electric mixer, give this a good whisk by hand!
  3. Add the peanut butter, baking soda, and milk chocolate and mix on a low speed until the cookie dough is smooth and no clumps of brown sugar remain.
  4. Scoop or roll 12 cookie dough balls and place on a cookie sheet lined with parchment paper or a silicone mat.
  5. Bake for 9-10 minutes.
  6. Remove from oven. Press a few additional chocolate chips on top of the cookies and add a sprinkle of sea salt.
  7. Let the cookies cool on the baking sheet for 5 minute before transferring to a wire rack to finish cooling.

Notes

No chilling required!! This dough can be scooped and immediately put into the oven to bake.

If made in advance, the dough can be rolled into 1 inch balls and chilled in the fridge for up to a week, or kept in the freezer for up to a month.

The dough can be baked straight from the fridge or freezer, just add a couple extra minutes to the bake time.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 233Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 17mgSodium 323mgCarbohydrates 25gFiber 2gSugar 20gProtein 6g

63 thoughts on “5 Ingredient Peanut Butter Cookies

  1. I just made a batch and they are amazing! A little crumbly at first like you said but once they cool down a bit they hold together well. My family has some gluten allergies and they’re perfect seeing as there isn’t any flour. Thanks for sharing!!! πŸ™‚

    1. Hi Megan,

      does your chocolate paste have a similar consistency to nutella or a chocolate spread? If so, you can definitely use it in place of the peanut butter in this recipe!

  2. These were honestly the best peanut butter cookies I’ve ever tasted, and so quick to put together! After my first batch became one with my cooling rack, I left the second batch on the pan until they were completely cooled and they didn’t crumble at all!

    What are your thoughts on reducing the sugar by 1/4 cup? My hubby thought they were a little grainy today (made them last night)

    1. So happy to hear that kiara! I haven’t played around with reducing the amount of sugar, but I think they should still bake up just fine if you reduce the sugar a bit. I’d love to hear how they turn out if you try that, please let me know πŸ™‚

  3. Works with almond butter too, fyi! I used one with a similar consistentency as peanut butter (MaraNatha) and it was great, although maybe a bit sweet.

  4. They are are so yummy. I made them worth my 9 yr old son. A little crumbly but my family couldn’t wait for them to come.

  5. Hello, I was just wondering about the nutrition numbers …how did you come to get the totals per cookie. These were really good!

    1. Hi Rachel,

      My recipe card plugin totals the entire calories used in the recipe, then divides it by the number of servings. Hope that helps, happy baking!

  6. Baked these with my daughter today. So easy and fast to make. Luckily we had all the ingredients! Thanks for sharing during this hard time ?

    1. Hi Michelle,

      No worries! You can omit the chocolate chips and bake them without them! They’ll still be delicious!!

    1. Hi Jessie,

      The cookie dough should be quite thick! What type of peanut butter did you use?? It will probably turn up fine, but my dough was quite thick (you can see it in the video). Did they end up baking up ok??

  7. Hey there!! I baked these yesterday and they are some of my favorite peanut butter cookies I’ve ever made. I cant wait to make more already lol. They did come out a bit grainy from the brown sugar (which I actually enjoyed) I’m just wondering if you think this happened because I used a fork to mix up the batter instead of a spatula?

  8. Hey there! I made these yesterday and they were incredible. Best peanut butter cookies I’ve ever made! Cant wait to make them again lol. They did come out a bit grainy from the brown sugar (which I actually enjoyed) but I’m wondering if that happened because I mixed up the batter with a fork instead of a spatula?

    1. Hi Kayla,

      So happy to hear that! My husband actually said the same thing about these cookies, and I felt the same way you did (I liked it!). That’s just the nature of this recipe (there’s not a ton of liquid to dissolve / break down the sugar). It shouldn’t really be affected by what you use to mix!

      If you want them to be less grainy, you can try adding just the egg and brown sugar into the bowl first, giving them a really good whisk, then mixing in the other ingredients. Hope that helps, happy baking!

  9. what could i use as a substitute for peanut butter? my sister is allergic to it and i want her to be able to eat some too if possible

  10. Hi there! Thank you for the recipe! Cookies were delicious but came out extremely flat and spread out, how do I fix that?

    1. Hi Alyeska,

      The thickness can vary based on the peanut butter you use! I find a thick, stable PB like JIF or Skippy works best, and that some natural peanut butters that separate can cause the cookies to spread more.

      You can also chill your cookies in the fridge for 20 minutes before baking them to reduce spreading. Hope that helps, happy baking!

  11. These cookies are amazing! Thank you for sharing this recipe. I made mine with semi sweet chocolate chunks and they were delicious!

    1. Hi Sophia,

      You can use a different type of nut butter in place of the peanut butter. I bet they’d taste great with almond butter πŸ™‚

  12. I am happy to report that reducing the sugar worked! I did 3/4 cup, and they turned out beautifully. Still a nice firm dough, and the baked product is not grainy at all.

    Worth noting though, that I only got 10 cookies from this batch instead of 12.

  13. The cookies are definitely not grainy when the egg and sugar are mixed together first. I used a hand mixer to do so.

  14. Great recipe. They turned out amazing, very soft. Hubby loved them. I will definitely be making these cookies again, they took no time to put together and bake. Nice warm dessert. Thank you for sharing.

  15. I made these and I think I left them in the oven too long because they were very dry. I’m going to try this again with cookie butter!

    1. Hi Matt,

      Omg that would be delicious! The bake time can vary based on your oven, the size of your cookies, and even the pb you use, so if you find they’re baking quickly you can definitely take them out of the oven earlier!!

  16. These cookies are so amazing. I’m recommending them to all of my friends. The best part is that they always stay soft! I don’t even know how that works, but it’s amazing.

    1. So sorry to hear that Kendra! What type of peanut butter did you use?? did you change the recipe at all? Hopefully we’ll be able to figure out what went wrong!

  17. Just tried out this recipe! The cookies are amazing! Very yummy too! I adjusted by using 3/4 cup of white sugar and also chunky peanut butter! Hehe! Adding on to the crunch! Thank you so much for the recipe and video guidance! Much appreciated!! ??

    1. That’s awesome Candice! I bet they were delicious with crunchy PB πŸ™‚ Thank you for sharing!

  18. I have been making these for 15 years but without the baking soda – just pb, egg, and sugar; sometimes I toss in some chocolate chips. I place a small thumbprint in the center, and I know they’re done when the center has puffed up (10-12 minutes). Also, if you hate cleaning pb out of measuring cups, double the recipe: one 14-18 ounce jar of pb, two eggs, and two cups of sugar. It’s so quick and easy, and it’s less cleanup! The plain dough makes great Kiss Cookies – just plop a chocolate Kiss in the center once they come out if the oven, and cool them as usual.

    1. Hi Jodi,

      I haven’t tried it, but you can probably add 1/4 cup of mashed banana in place of the egg in this recipe! That’d be the best way to incorporate it without making the cookies too soft! <3

  19. My peanut butter is very greasy used peanut butter with honey… It turned raw and tried to bake it longer so it was burnt. When its greasy do you recommend chilling it first?

  20. Hey! I baked these tonight & they were really easy to make and came out perfect!
    I made some changes to the recipe though, I added in 3/4 cup of sugar & added in a bit more peanut butter. The crunchy peanut butter added a lovely texture to the cookies, it went really well with the dark chocolate chips.
    I baked these in the oven at 350 F and for 12 minutes, the bottoms came out slightly burnt.
    Wowza but these truly do spread into the perfect flat cookies. I would say they resemble Tim Hortons cookies (in terms of flatness and size). I created 9 cookies from this batter, but I would definitely use a smaller scoop next time and would space it out more since the batter does spread quite a bit.
    These came out a bit flatter than I expected, so if you want a more thicker cookie I would recommend putting the batter into the fridge for a bit. That’ll prevent too much spreading.

    To summarize what I’d do for my next batch:
    -less sugar (1/2 cup)
    -mix egg and sugar first to prevent graininess
    -continue using crunchy peanut butter
    -refrigerate batter for 30 mins to prevent too much spreading
    -bake at lower heat for longer -> 330 F for 15 mins?

    I’m going to try to bake these again with the changes I’ve highlighted above, will let you all know how they turn out!

  21. These were so delicious! They tasted like snickers. I had to put mine in the oven for another 5 minutes as they were still quite soft.

Let me know what you think!