This peanut butter cookie recipe creates the best soft peanut butter cookies with only 5 ingredients needed. This easy recipe is naturally gluten free and can be made from start to finish in under 20 minutes.
Ingredients
1 cup (9.2 oz, 266 gr) creamy peanut butter (or other nut butter of choice)
1 cup (8 oz, 227 gr) dark brown sugar, lightly packed (light brown sugar can be substituted)
1 tsp baking soda
3 TBSP (0.8 oz, 22 gr) cornstarch
1 large egg
granulated sugar for rolling, optional
Instructions
Prep: Preheat the oven to 350F (177 C). Line two baking sheets with parchment paper or a silicone baking mat.
Mix: In a large mixing bowl with a hand mixer, beat the peanut butter and brown sugar on medium speed for 1 minute. Add the rest of the ingredients into the bowl and mix until combined.
Shape: Scoop out about 2 TBSP of dough per cookie. Roll into a ball and roll in granulated sugar, if desired. Divide the cookies evenly between the two baking sheets and use a fork to press into the cookies to flatten and create a pattern on top.
Bake at 350F (177 C) for 8 minutes. Allow the cookies to cool on the baking sheet for about 5 minutes before removing them. They need time to set to hold their shape.
Store cooled cookies in an airtight container at room temperature for up to one week.