4-ingredient peanut butter cookies are for dessert tonight. Moist with chocolate chips in every bite, this is our favorite recipe baked in the oven or made as Air Fryer Peanut Butter Cookies for the weekend.
Wondering what makes the best ever peanut butter cookies? There is a trick to them. Once you get it you will use this baking hack in other quick easy dessert recipes and never look back again. (affiliate links present)
Peanut Butter Cookies Recipe with 4 Ingredients
We have made Oatmeal Peanut Butter Chocolate Chip Cookies for years. Lose the oats though and you can create a really creamy batter that kinda’ melts in your mouth.
Add mini semi sweet bits of goodness to bring them even more over the top. Either way these are delicious to enjoy after dinner for sure. Get your Skippy out, make sure it is smooth, and let me tell you what else you need to create these bites of YUM.
If you’re a parent you are sure to have a few containers of this at home. It’s not just for sandwiches anymore! If you’re looking for a little sweetness after dinner though, these will be the ticket.
You Will Need
- Creamy peanut butter
- I personally don’t like using natural peanut butter
- crunchy peanut butter is probably fine, I just don’t prefer it or have it on hand always
- White sugar granules will keep it nice and sweet
- Egg should be added at room temperature ideally
- Vanilla extract provides a warm flavor
Equipment
As with any baking project you might do in your kitchen, you’ll need 2 bowls. One you’ll cream the butter, eggs and granulated sugar together and the other will mix dry ingredients. This is important for all ingredients to combine properly and bake right.
Can you add chocolate chips?
1/2 cup to 3/4 c. mini chocolate chips are a great add in but not necessary. You could use semi sweet which is my go to or white chips for a milder taste. I like the smaller versions because you will get more bits in every bite and it allows the cookie to still bake evenly with a nice chew to it.
Can you make peanut butter cookies with cake mix?
For an easier, but just as delicious, idea you should also try our cake mix crinkle cookies right here. You can make them any color(s) you like which means they are fun for the holidays.
How Long to Bake Peanut Butter Cookies Soft
The perfect bake is 8-10 minutes depending on size. This whole prep, bake and cooling process will take you approximately 30 minutes. Reason I include a bit of cool time is that it will allow them to set sitting on the sheet after you take them out. BUT it will also allow the middle to become super soft with the outer rim a bit crunchy. The perfect consistency is key to the best cookie recipe.
What is the secret to chewy cookies?
Add an extra egg yolk first of all!! This little bit will provide extra chew to your baked goods but don’t count out the importance of baking the right amount of time, we will talk about this in depth below. Just remember to undercook as they will continue to bake as they sit on the pan until cooled.
How to Bake 4 Ingredient Cookies
- Preheat oven to 350 and then mix together dry ingredients.
- Incorporate your egg and vanilla using a stand mixer fitted with a paddle attachment to get a smooth blend.
- If you want to add chocolate chips fold them in gently at the end.
- Use a cookie scoop so they are all the same size.
- Use a fork to gently press down twice in a criss cross pattern.
- Bake for about 10 minutes in a preheated oven. Keep on baking sheet until completely cooled.
Just like our Peanut Butter Brownies you want them to continue to rest on the hot pan for at least a few minutes to get the right texture.
Tips
- First off make sure you know how to properly measure flour aerating into the cup so they aren’t dense.
- Stir JUST long enough to incorporate wet and dry ingredients, no longer or they will be more stiff.
- I like to use a small cookie scoop to ensure they are all the same size. You can see here how there is not a differentiation where there would be with a spoon. Baking every item evenly will ensure that each one is as chewy and moist as you dream of.
- Use a silpat mat, or lightly spray your pan with non stick spray so they can be removed easily.
- Allow space in between the scoops so they can spread.
- Put into a preheated oven always.
- Do NOT bake even 1 minute too long, you want them slightly underbaked when you take the sheet pan out.
- Leave on the cookie sheet until completely cooled for a chewy texture.
4 Ingredient Peanut Butter Cookies
Equipment
- 1 baking sheet
- 2 bowls
Ingredients
- 1 cup peanut butter
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees F. In a bowl mix together dry ingredients.
- Then add sugar and egg, beat until creamy.
- If you want to add 1/2 cup mini chocolate chips fold them in now.
- Use a cookie scoop so they are all the same size and place on a lightly sprayed cookie sheet or baking sheet with parchment or a silpat sheet on top. 1.5-2 tbsp is a good size.
- Use a fork to gently press down twice on each one, with tines facing opposing directions on each press so they are crossed and batter it a bit flattened.
- Bake for 10 minutes in a preheated oven. Remove and keep on baking sheet until completely cooled to create a very moist fall apart with a little crisp on the edges cookie.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you want a REALLY intense peanut butter flavor you can smear some of this frosting on top too. You’ll need a couple cups of peanut butter if you want to make both of these. OR smash two cookies together with the frosting in between for a really sticky great recipe for dessert.
I do not find a need to chill the dough myself but some like it to be more stiff to roll it out in their hands instead of using a scoop. That is up to you. It is a bit easier to make the pattern on top if they are a bit stiffer too.
How long will homemade cookies stay fresh?
It depends how well you store them but freezer bags is best for these and our Peanut Butter Bread. Lay a few inside in a flat layer, then place a piece of bread on top and put a second layer on top of that. I know, weird right but it will keep that moisture in the bag so they don’t dry out!
Keep them on the counter and not in the fridge. Suck the air out every time you seal it and they will be good for at least 3 days.
Always use real butter instead of tubbed margarine first of all. Secondly, add an additional egg yolk to make them more tender and moist. Some like to use powdered milk instead of it in liquid form too. And NEVER over-bake them. Only bake until edges are browned and cracking. Allow to cool on cookie sheet outside of oven.
To make extra chewy cookies you are looking for two things before taking them out of the heat. #1 the 1 inch area all the around the edges should start to crack. #2 the very center should no longer look wet, but not completely dried or cracked either. There is a fine balance. Once the middle no longer looks like dough take them out and sit on a cooling rack (on the pan) until at room temperature.
I cannot stress this enough but do NOT bake these too long. Remember that as they sit and cool on the sheet they will continue to stiffen up. You don’t want it wet in the middle but just enough where the edges are browned. Then pull them out and sit pan on a cooling rack. Wait the 10 minutes or so to cool down and solidify the middle more, completely is best. Then use a spatula and enjoy.
