These impossibly simple peanut butter cookies require just peanut butter, sugar, and an egg, yet they're perfectly chewy with that classic criss-cross pattern on top.
Recipe Details
Ingredients
- 250g natural peanut butter (smooth or crunchy)
- 200g packed brown sugar
- 1 whole large egg
Instructions
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Preheat oven to 180°C (350°F). Line two baking sheets with parchment paper.
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In a medium bowl, combine 250g natural peanut butter (smooth or crunchy), 200g packed brown sugar, and 1 whole large egg. Stir until completely combined and smooth.
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Using a cookie scoop or tablespoon, portion dough into 18 balls, each about 30ml (2 tablespoons) in size.
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Place cookie balls on prepared baking sheets, spacing them 5cm (2 inches) apart.
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Using a fork, create the classic criss-cross pattern on top of each cookie, pressing down gently to flatten slightly.
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Bake for 10-12 minutes until edges are lightly golden but centers still look slightly underdone.
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Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Store in an airtight container for up to 1 week.
Tips
Peanut Butter Choice: Use natural peanut butter that's well-stirred. Avoid ultra-processed varieties with lots of added oils.
Sugar Options: Brown sugar creates chewier cookies, while white sugar makes them more crispy. Try half and half for the best of both.
Don't Overbake: These cookies continue cooking on the hot pan after removal. They should look slightly underdone when you take them out.
Fork Pattern: Dip the fork in sugar to prevent sticking when making the classic criss-cross pattern.
Texture Variation: For extra crunch, use crunchy peanut butter instead of smooth.
Make-Ahead: Cookie dough can be formed into balls and frozen for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes.
Allergy Alternative: Substitute with sunflower seed butter or almond butter for nut-free versions, though texture may vary slightly.