Search thousands of recipes reviewed by home cooks like you.

Quick Peanut Butter Cookies

Quick Peanut Butter Cookies

  • Prep

    15 m
  • Cook

    8 m
  • Ready In

    40 m
Vicki Douglas

Vicki Douglas

I had to make cookies at the last minute for a school function and a friend gave me this quick and easy recipe. From start to finish, this only takes about 30-45 minutes and the taste is like you spent hours in the kitchen. You might want to make a double batch, because they will be gone before you know it. ENJOY!!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 36 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a medium bowl, mix together the peanut butter, sugar, egg, and baking soda until well blended. Roll dough into 1 inch balls, and place on ungreased cookie sheets.
  3. Bake for 6 to 8 minutes in the preheated oven. Cool on cookie sheets until set, before transferring to wire racks to cool completely.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

GINAH1
226

GINAH1

5/23/2007

I usually use brown sugar and skip the baking soda when I make these. Be sure to let these cool on the cookie sheet for 5 minutes before removing to a wire rack, or they may fall apart.

JANMARBON
209

JANMARBON

7/28/2007

I needed a quick, easy dessert recipe for my mom who is allergic to gluten. Wow, did I come across the perfect recipe! I agree, you do have to love peanut butter as it is very rich. I read others saying it fell apart on them, but what I did is mix the ingredients in the morning, put the batter in the fridge and when I got home that evening, I baked them. I also used 1/2 cup brown sugar and 1/2 cup white sugar which I think gives it a better consistency. They came out perfect little (slight) mounds. They do need to be rolled into small balls, about 3/4". I've made this recipe a few times now and what I do if I don't want to bake all of them, is keep them in an airtight container and just bake as I want them. I've kept the batter in the fridge for as long as a week. This is the PERFECT easy, gluten free cookie!

Texasgirl@heart
164

Texasgirl@heart

10/12/2006

I followed this recipe exactly and was very disappointed with the outcome. I agree with the other person who said they were so peanut buttery she had to drink a whole glass of water after eating one. Eating one of these cookies was the equivalent to eating a spoon of peanut butter!!! They were also dry and crumbly.. I won't make this recipe again. I am a peanut butter cookie connoisseur and would much rather take a little extra time and make a cookie that tastes great..

Similar recipes