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4-Ingredient Peanut Butter Cookies Recipe

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  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 26 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These 4-Ingredient Peanut Butter Cookies are a simple and delicious treat featuring creamy peanut butter, natural maple syrup, and luscious chocolate chips. Perfectly sweet and chewy with a crispy edge, these cookies require minimal ingredients and effort, making them ideal for quick baking sessions and satisfying your sweet cravings.

Ingredients

Dry Ingredients

  • 5 tablespoons All-Purpose Flour (or Gluten-Free Flour)
  • 1/4 teaspoon Salt (optional, depending on peanut butter saltiness)

Wet Ingredients

  • 1 cup Peanut Butter
  • 1/2 cup Maple Syrup
  • 1 teaspoon Vanilla Paste
  • 1/2 cup Unrefined Sugar (optional, for crispier, sweeter cookies)

Add-ins

  • 1/2 cup Chocolate Chips

Instructions

  1. Preheat Oven: Preheat your oven to 350 °F (180 °C). Line a large baking sheet with parchment paper and lightly oil it with cooking oil spray to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the peanut butter, maple syrup, vanilla paste, and unrefined sugar (if using). Stir well until fully combined.
  3. Add Dry Ingredients: Add the flour and salt (if using) to the wet mixture. Using a rubber spatula, stir thoroughly for about 2 minutes until you form a sticky and consistent batter with no dry spots.
  4. Fold in Chocolate Chips: Gently fold the chocolate chips into the batter to distribute them evenly throughout the dough.
  5. Chill Dough: Refrigerate the dough for 10 minutes to firm it up and make it easier to handle.
  6. Form Balls: Remove the dough from the fridge. Lightly oil your hands to prevent sticking, then roll about 1 1/2 tablespoons of dough into balls.
  7. Shape Cookies: Place the dough balls onto the prepared baking sheet. Press each ball down with the palm of your hand to flatten, as the cookies will not spread during baking.
  8. Bake: Bake the cookies for 14-16 minutes at 350 °F (180 °C), or until the edges are golden brown.
  9. Cool on Sheet: Remove the baking sheet from the oven. Do not touch or move the cookies for 1 hour, allowing them to firm up on the baking sheet as they cool.
  10. Transfer and Chill: Using a spatula, transfer the cookies to a cooling rack. Chill the cookies in the refrigerator for 15 minutes to firm up further. For best texture, refrigerate overnight.

Notes

  • You can use all-purpose flour or gluten-free flour to make these cookies gluten free.
  • Using unrefined sugar is optional; it adds extra crispiness and sweetness.
  • If your peanut butter is salted, you can omit or reduce the added salt in the recipe.
  • The cookies do not spread during baking, so shape them how you want them to look.
  • Allowing the cookies to chill overnight in the fridge results in better texture and firmness.

Find it online: https://dishrise.com/4-ingredient-peanut-butter-cookies-recipe/