5-Ingredient Peanut Butter Cookies 🍪: No Mixer Needed
Chewy, dense peanut butter cookies with just 5 ingredients — no mixer, no chill time. Ready in under 30 minutes, these are the ultimate easy baking hack.
Quick Overview
These cookies rely on the natural oils in peanut butter for moisture and tenderness. With only peanut butter, sugar, egg, baking soda, and salt, they come together in one bowl and bake quickly. They’re a Pinterest favorite for “3-ingredient cookies” variations and perfect when you want cookies fast without pulling out all the equipment.
Image: A plate of golden brown peanut butter cookies with crinkled tops, one broken open showing chewy center
https://homereciprs.com/images/peanut-butter-cookies-bowl.webp
What Is 5-Ingredient Peanut Butter Cookies?
A minimalist cookie recipe where peanut butter acts as both fat and moisture. The dough is mixed by hand, rolled into balls, and baked. The result is a crisp edge with a chewy center — exactly what you want from a classic peanut butter cookie. The “no mixer” aspect made it viral on Pinterest in 2026 as easy baking surged.
Ingredients You’ll Need
– 1 cup (256g) creamy peanut butter (not natural, which is oily)
– 3/4 cup granulated sugar (plus extra for rolling)
– 1 large egg
– 1 tsp baking soda
– 1/4 tsp salt
Optional: 1 tsp vanilla extract, 1/2 cup chocolate chips
Image: Peanut butter jar, sugar bowl, egg, baking soda, salt on the counter
https://homereciprs.com/images/peanut-butter-cookies-ingredients.webp
Step-by-Step Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix dough: In a medium bowl, combine peanut butter and sugar until smooth. Add egg, baking soda, salt (and vanilla if using); mix until fully incorporated.
3. Portion: Scoop dough (about 1.5 tbsp each) and roll into balls. Optional: roll tops in extra sugar for sparkle.
4. Bake: Place balls on prepared sheet, spacing 2 inches apart. Flatten slightly with a fork (classic crisscross). Bake 10–12 minutes until edges are golden. Centers will look underdone — they set as they cool.
5. Cool: Let sit on sheet 5 minutes, then transfer to a wire rack.
Yield: ~18 cookies.
Image: Rolling dough balls, pressing with fork, baked cookies cooling on rack
https://homereciprs.com/images/peanut-butter-cookies-cooking.webp
Tips & Variations
– Use natural peanut butter at your own risk (oil separation can cause greasy cookies).
– For chewier cookies, underbake by 1 minute.
– Add chocolate chips or M&Ms for variation.
– Make “monster” cookies by doubling the batch and baking larger balls.
Storage
Store in an airtight container at room temperature for up to 5 days. Dough can be frozen for up to 3 months; bake from frozen, adding 1–2 minutes.
Pair With
Enjoy with a glass of milk or as a dessert after any meal.
Related Guides
More no-mixer baking: 3-Ingredient Peanut Butter Blossoms and One-Bowl Brownies.
Author Bio
Emma Johnson is a home baker focused on simple, foolproof recipes. Author of *No-Fuss Baking* and creator of the “5-Minute Baking” newsletter. Certified Decorated Cookie Artist. Follow on LinkedIn: linkedin.com/in/emma-johnson-baking