Peanut Butter Cookies

Sweet, soft, irresistible.

Why You'll Love This Recipe

• Big peanut flavor with one bowl and 25 min.
• Naturally gluten-free if you skip the flour (use 1 cup PB + 1 cup sugar + 1 egg).
• Iconic fork crosshatch — kid-friendly to make.
• Crisp edges, soft middles.
• Pantry ingredients only.

Ingredient Notes

• Processed PB has stabilizers that give consistent texture.
• Brown sugar = chewier; granulated alone = crispier.

Ingredient Substitutions

• Almond or sunflower butter for nut-free/different flavor.
• Add ½ cup chocolate chips or chopped peanuts.
• Flourless 3-ingredient: 1 cup PB + 1 cup sugar + 1 egg; bake 350°F 10 min.

Equipment Needed

• Mixing bowls
• Hand mixer or whisk
• Sheet pans + parchment
• Fork for crosshatch

Prep Tips

• Roll in sugar before pressing — they sparkle and the fork won't stick.
• Wet the fork between presses if dough sticks.

Instructions

1. 1

   Gather and prep: 1 tbsp peanut butter, 1 cup sugar, 1 large egg, 1 cup flour, 1 baking soda, 1 tsp salt. Measure everything before you start cooking so the cook moves quickly.

2. 2

   Mix peanut butter, sugar, egg.

3. 3

   Stir in flour, soda, salt.

4. 4

   Roll into balls, fork-press.

5. 5

   Bake 350°F 10 min.

Artsi Pro Tips

• Use regular processed peanut butter (Jif, Skippy) — natural separates and changes the texture.
• Underbake slightly for soft middles.
• Flaky salt on top makes them taste expensive.

Common Mistakes

• Natural PB — greasy, crumbly cookies.
• Overbaking — dry, hard cookies.
• Skipping the crosshatch — they bake into puffed mounds.
• Pressing too thin — burnt edges.

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