Comida Kraft
Recipe Box

Easy Peanut Butter Cookies

No referer *
Prep Time
15
min.
Total Time
25
min.
Servings

18 servings, 2 cookies each

Easy Peanut Butter Cookies? We'll say! Five ingredients. 25 minutes. No flour to measure. The result: Deeply, intensely peanut-buttery cookies.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Beat egg in large bowl with mixer until foamy. Add remaining ingredients; mix well.
  • Shape into 1-inch balls. Place, 2 inches apart, on baking sheets. Flatten, in crisscross pattern, with tines of fork.
  • Bake 10 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

Note

These easy-to-make cookies don't need any flour.

Storage Know-How

Plastic storage containers and resealable plastic bags keep cookies fresh. Old-fashioned cookie tins do the job well, if they have a tight seal. Never store cookies in any kind of container until they have cooled completely.

Special Extra

Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.

Servings

  • 18 servings, 2 cookies each

Nutritional Information

Serving Size 18 servings, 2 cookies each
AMOUNT PER SERVING
Calories 150
Total fat 9g
Saturated fat 1.5g
Cholesterol 10mg
Sodium 85mg
Carbohydrate 15g
Dietary fiber 1g
Sugars 12g
Protein 5g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from We made a recipe almost identical to this in Home Ec class back in high school, and everyone loved... We made a recipe almost identical to this in Home Ec class back in high school, and everyone loved it. The only difference was we didn't add vanilla, and instead of adding peanuts we just used crunchy peanut butter. Now all the time people want to know when I'm going to make some more of those peanut butter cookies! I would suggest letting them cool for about 5 minutes before moving them to the cooling rack, also be sure to use a wide spatula so they don't fall of the edges....when I've had trouble getting them to set up I just stick the whole cookie sheet in the fridge for a few minutes and then they don't fall apart.
Date published: 2005-06-28
Rated 5 out of 5 by from I was craving cookies at 10pm and this seemed like the easiest option. I was craving cookies at 10pm and this seemed like the easiest option. I was leery from a few bad reviews, but I am happy to say the dough was fine (texture of playdough) and the cookies taste good. I omitted the peanuts because I didn't have any, but I think they would be a great addition. I omitted the vanilla extract because I didn't want them quite as sweet. I would actually add a pinch of salt next time. I used a (plastic) potato masher to flatten them out and it worked really great - didn't stick at all. These are sweet and yummy.
Date published: 2012-03-05
Rated 5 out of 5 by from I finally made these cookies and absolutely loved them. I finally made these cookies and absolutely loved them. I am on a low carb diet so i had to make quite a few changes. First of all, i used home made peanut butter which was more work, but virtually no oil at all. It was crunchy all over and not gooey. I cut the sugar in half and replaced it with Splenda. I used 2 egg whites instead of a whole egg. I'm not really sure if the vanilla did anything, but i used a bit. I wasn't able to make a lot of cookies though with this recipe, next time i will increase the porportions. Very chewy, not really much of a cookie, but i loved it=D
Date published: 2005-08-20
Rated 4 out of 5 by from I went with other reviews and added half white sugar and half brown sugar and they turned out... I went with other reviews and added half white sugar and half brown sugar and they turned out great! For those who said the dough was sticky, I had no problem and the greasy part... well its PEANUT BUTTER cookies. On half of the mix I added chocolate chips and could not decide which I liked better, plain or the chocolate chips ones. One thing in my experience is going with a real pure vanilla makes a big difference. I would never go with imitation vanilla. Anyways, i love these cookies and still eating them now! Thanks for the recipe.
Date published: 2012-05-22
Rated 2 out of 5 by from I have to admit that these cookies were very easy to make, BUT they were not wonderful. I have to admit that these cookies were very easy to make, BUT they were not wonderful. I cut down the sugar to 2/3 cups and I still found them to be extremely sweet for my taste. The sugar also gave the cookies a grainy consistency which I wasn't fond of and although they were very peanut-buttery, you can only eat 1 or 2 at a time. I think they would have been much better if the recipe called for some flour and even less sugar than 2/3 cups. I'll have to keep looking for a better recipe!
Date published: 2006-08-08
Rated 5 out of 5 by from Okay, I was very skeptical making these cookies without any flour BUT! Okay, I was very skeptical making these cookies without any flour BUT!!! they were awesome!! although since I am a diabetic, I used half a cup of Splenda brown sugar and a half of a cup Splenda white sugar and a pinch of salt, they turned out so goooood! everyone loved them I put some chocolate chips in some for the family and the few for me I didn't so, either way, great recipe!!! Love the no mess, quick, and easy, you do need to make them a bit bigger since, they don't have flour they don't expand a lot, also, this recipe only made 14 cookies, I will double the recipe next time, I just wanted to make sure they were worth making! Btw, I used a plastic hand potato masher and every time I would flatten them and make the design I would dip the masher in flour and it did wonderfully, no sticking!!
Date published: 2013-04-21
Rated 5 out of 5 by from This is the cookie recipe that I have used for years,but I do not use vanilla in mine.It is really... This is the cookie recipe that I have used for years,but I do not use vanilla in mine.It is really hard to roll these into balls unless you put the batter in the fridge for about a half of an hour at least.Cover bowl with saran wrap so it doesn't dry out.I use 2 cups peanut butter,2 cups sugar and 2 eggs.Sometimes after they are cooled I dip them in melted milk chocolate chips and refrigerate till chocolate is set.This is a really easy cookie recipe and very delicious
Date published: 2008-05-22
Rated 5 out of 5 by from I made this recipe with a little help: my son rolling the cookie dough into balls and my grandson... I made this recipe with a little help: my son rolling the cookie dough into balls and my grandson making the criss-crosses. I omitted the peanuts and used the variation of 1/2 white sugar and 1/2 brown sugar. I also added the pinch of salt and sprinkled a little white sugar on the tops before baking. They turned out splendidly! They were a huge hit with everyone and just way too easy to make. We will certainly make these cookies over and over again!
Date published: 2012-08-01
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