4 Ingredient PB Cookies

Four ingredients. No flour. These peanut butter cookies prove you don’t need a stocked pantry for a batch of chewy, golden rounds. Peanut butter, sugar, one egg, and a splash of vanilla, that’s the entire list.

With no flour in the mix, they’re naturally gluten-free, and the peanut butter pulls double duty as both the fat and the structure. Stir everything in one bowl until it forms a thick, scoopable dough, drop dollops onto parchment, and press each one with a fork in two directions for that crisscross stamp that’s marked peanut butter cookies for generations. Those grooves aren’t just for looks: they flatten the stiff dough so it bakes evenly.

Pull them when the bottoms turn golden, around ten minutes. They’ll feel soft and look underbaked on top, but they firm up as they cool, so let them rest on the rack before you reach for one.

Pro Tips

• Use no-stir peanut butter for the most reliable texture. Natural oil-separated kinds can bake greasy or crumbly.
• They’re fragile straight from the oven, so let them set on the sheet a minute before moving them to the rack.
• Fold in the chopped peanuts for crunch, or press a few onto the tops before baking.

Variations

• Stir a handful of chocolate chips into the dough for peanut butter cup vibes.
• Trade the white sugar for brown sugar to get deeper, chewier, caramel-edged cookies.
• Roll the dough balls in sugar before baking for crackly, sparkly tops.