If you’re looking for a quick, easy, and delicious dessert, 4 ingredient peanut butter cookies are the answer. With minimal ingredients and simple steps, these cookies are perfect for beginners, busy parents, or anyone craving a sweet snack. Plus, they’re naturally gluten-free, making them ideal for various dietary needs.
Like other simple dessert recipes, such as peanut butter brownies, these cookies prove that you don’t need many ingredients to create something delicious. Baking at home has never been easier or more satisfying!
Why Choose 4 Ingredient Peanut Butter Cookies?
4 ingredient peanut butter cookies are beloved for their simplicity and rich flavour. You can whip up a batch in minutes with just peanut butter, sugar, an egg, and baking soda. These cookies are:
- Quick to Make: Prepared and ready in less than 30 minutes from start to finish.
- Naturally Gluten-Free: Perfect for those with gluten sensitivities.
- Versatile: Customize with add-ins like chocolate chips or chopped peanuts.
For those who love effortless desserts, these cookies are on par with recipes like sourdough snickerdoodle cookies, combining simplicity with mouthwatering results.
Essential Ingredients Explained
Each ingredient plays a vital role in making these cookies perfect:
- Peanut Butter: Provides the primary flavour and structure. Creamy peanut butter like Jif or Skippy ensures smooth, chewy cookies, while natural peanut butter offers a more crumbly texture.
- Sugar: Balances the salty richness of peanut butter. Granulated sugar gives a crisp edge, while brown sugar adds chewiness and moisture.
- Egg: Acts as a binder, holding the cookies together.
- Baking Soda: Helps the cookies rise slightly, creating a light texture.
If you enjoy easy baking, you might love cream cheese snickerdoodle cookies, another simple yet delightful treat.
How to Make 4 Ingredient Peanut Butter Cookies
Ingredients:
- 1 cup peanut butter (smooth or crunchy)
- 1 cup sugar (granulated or half granulated, half brown)
- 1 large egg
- 1 teaspoon baking soda
Instructions:
- Preheat the Oven: Set to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Ingredients: Combine peanut butter, sugar, egg, and baking soda in a bowl. Mix until smooth.
- Shape the Dough: Roll it into balls (about 1 inch in diameter) and place it on the baking sheet.
- Create the Classic Look: Use a fork to press down on each ball, making a criss-cross pattern.
- Bake: Bake for 10-12 minutes until edges are golden. Cookies will be soft when out of the oven but firm as they cool.
- Cool and Enjoy: Transfer to a wire rack to cool.
For more easy-to-follow recipes, check out no-knead bread using wheat flour, another beginner-friendly baking guide.
Baking Tips for Perfect Cookies
Follow these tips to guarantee perfect cookies every time:
- Use Fresh Peanut Butter: Older peanut butter can be too oily or dry.
- Chill the Dough: If your dough is too soft, refrigerate for 15 minutes before baking.
- Don’t Overbake: Remove when edges are set, but centres are soft—they’ll firm up as they cool.
Variations to Try
Make your 4 ingredient peanut butter cookies unique with these variations:
- Add Chocolate Chips: For a classic peanut butter-chocolate combo.
- Use Crunchy Peanut Butter: Adds a delightful crunch.
- Sprinkle Sea Salt: Balances the sweetness with a salty finish.
- Dip in Chocolate: Half-dip each cookie in melted chocolate for indulgence.
For more creative baking ideas, explore butter crunch cookies, another simple yet satisfying treat.
Storage and Freezing Tips
- At Room Temperature: Keep in an airtight container for up to four days.
- In the Freezer: Freeze the dough balls on a baking sheet first, then move them to a freezer bag. Bake directly from frozen, adding 2-3 minutes to the baking time.
How to Serve 4 Ingredient Peanut Butter Cookies
Pair your cookies with:
- A glass of cold milk for a timeless pairing.
- A scoop of vanilla ice cream for a dessert twist.
- A drizzle of chocolate syrup or a dollop of jam for extra flavour.
Frequently Asked Questions (FAQs)
Can I use natural peanut butter?
Yes, but the texture may be crumblier. Stir well before using.
How do I make them without eggs?
Replace with a flax egg (1 tablespoon ground flaxseed combined with 3 tablespoons water).
Can I substitute the sugar?
Try coconut sugar for a lower glycemic option.
Why are my cookies crumbly?
Too much sugar or natural peanut butter can cause this. Adjust as needed.
Can I make them keto-friendly?
Yes! Use sugar substitutes like erythritol.
Final Thoughts
4 ingredient peanut butter cookies are a testament to how simple baking can be. Whether you’re a seasoned baker or just starting, these cookies offer a quick, satisfying treat every time. Explore peanut butter brownies and keep your sweet cravings in check for more delightful desserts!
4 Ingredient Peanut Butter Cookies
Ingredients
- 1 cup peanut butter (smooth or crunchy)
- 1 cup sugar (granulated or a mix of granulated and brown sugar)
- 1 large egg
- 1 tsp baking soda
Optional Add-ins:
- ½ cup chocolate chips
- ¼ cup chopped peanuts
- Sea salt (for sprinkling)
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix the Dough:
- In a mixing bowl, combine peanut butter, sugar, egg, and baking soda. Mix until smooth and well combined.
Shape the Cookies:
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
Create the Criss-Cross Pattern:
- Use a fork to press down on each dough ball, creating a criss-cross pattern.
Bake:
- Bake for 10–12 minutes, or until the edges are golden. The cookies will be soft when they come out of the oven but will firm up as they cool.
Cool and Serve:
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Pro Tip: For a chewier texture, use half granulated sugar and half brown sugar.
- Storage: Store cookies in an airtight container at room temperature for up to 4 days.
- Freezing: Freeze unbaked dough balls on a baking sheet, then transfer to a freezer-safe bag. Bake directly from frozen, adding 2–3 minutes to the baking time.
