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Peanut Butter Cookies 

Peanut Butter Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 12 to 13 cookies


Ingredients:

  • 1 large egg (or flax egg for vegan)
  • 1 cup chocolate crunchy/smooth (as per preference) peanut butter
  • 1 cup light brown sugar (or granulated sugar) only if required as per taste

Optional - flaky sea salt for topping, 1 teaspoon vanilla extract (add with the sugar)


Instructions:

  1. Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
  2. Whisk the egg/flax egg, then whisk in the peanut butter and brown sugar until a smooth dough forms. Chill for 15 minutes.
  3. Make 1 ½ tablespoon-sized balls (using a size 40 cookie scoop, if you have it) and place them onto the 2 baking sheets, 5 cookies per sheet and evenly spaced about 2-inches apart. Roll the balls between your hands to make them as spherical as possible: if the dough is very sticky, lightly oil your hands to make it easier to roll.
  4. Use a lightly oiled fork to flatten the balls and make a criss-cross pattern (it’s helpful to dip the fork into a small bowl of water before each one to prevent sticking).
  5. Top the cookies with a small sprinkle of flaky salt if desired (4th ingredient!).
  6. Bake for 8-10 minutes until lightly browned on the bottom but still soft. Cool completely before eating. Store at room temperature in a cookie tin for up to 1 week, or freeze for up to 3 months.