Crunchy Peanut Butter Cookies

I don’t know about you, but my holiday baking is now in full swing! For the next week and a half, I will be going nowhere empty handed, so I’ve been baking lots of cookies and making lots of treats so that I always have a wide selection to choose from.

As I was flipping through my recipe book today, I came across my great grandmother’s recipe for Crunchy Peanut Butter Cookies.  It has been a very long time since I have had these cookies, and I’m not sure that I’ve ever actually made them myself. When I saw the recipe, though, I was immediately struck by two things… There are only 3 ingredients (yes, three) and the cookies are gluten free! Double win! I’m taking cookies to a party on Friday evening and I know one person there must have gluten free treats, so I thought I’d give them a try.

They turned out just as I remember them from when I was a kid.  They are slightly crunchy, but not hard. They are rich and peanut buttery and just absolutely fantastic. And, did I mention there are only three ingredients? Yes, that’s right… I did. I just can’t get over it. This is one recipe that I can actually memorize (and mix up in less than a minute).  So, if you’re looking for a quick and easy cookie to add to your repertoire or if you are looking for something to make for a gluten-free friend, give these cookies a try! The recipe makes about 2 1/2 dozen, but it can easily be doubled.

I’m submitting these cookies to the Virtual Cookie Jar for the 12 Days of Sharing being hosted by the lovely Jennifer Perillo of In Jennie’s Kitchen (and might I add that she has been a fabulous hostess?). Can you believe the 12 Days of Sharing will be coming to an end this Friday? Yes, it’s true.  So, be sure to make your donation today!

Crunchy Peanut Butter Cookies

  • 1 cup granulated sugar
  • 1 cup crunchy peanut butter (use natural peanut butter for best flavor and to ensure that it is gluten free)
  • 1 egg

Preheat the oven to 350°F.

Combine all three ingredients in a mixing bowl and beat together. (I did this by hand since I was feeling nostalgic, and I’m sure my great grandmother would have done it by hand… You can use a mixer if you must.)

Drop tablespoons of the batter onto a lightly greased cookie sheet.  Use a fork to press the cookies down in a criss-crossed pattern (you know the one… yes, these are nostalgic cookies). Bake the cookies for 10 minutes.

Cool slightly on the cookie sheet, until the cookies have firmed up a bit.  Then, transfer to a wire rack to cool completely (or snack while they’re warm, because they’re tasty that way!).

28 Responses to Crunchy Peanut Butter Cookies

  1. I’m still lagging in the baking department for this season. Eek!!! I have to get cracking. Maybe a couple of these cookies will help me kick start things into gear.

  2. I love flourless pb cookies. The first time I made them I was scared they wouldn’t turn out, but they are the best! Love your crunchy version!

  3. I was just surfing around for an easy recipe to try at a holiday bake-off tonight, and these look perfect! I hope mine come out looking as beautiful as yours! Thanks for sharing the recipe.

  4. Diana – You could try subbing either raw honey or maple syrup, but you’ll probably have to play with the proportions since those will add more liquid too the texture of the cookies. It might change the light crunchiness of the cookie, too… I’m not sure. When eating them, you can sort of taste/feel the granularity of the sugar, which adds to the texture of the cookie. It’s definitely worth trying (and really easy, since it’s only a few ingredients!)

  5. Wow! These were easy to make and they ended up being really yummy too! I think I have a new Christmas tradition now! Thanks!

  6. I made these today but they never really firmed up. Took some out at 10 min and the rest after 20. Perhaps it was the peanut butter I used (trader joes organic crunchy). It was pretty oily and so I think that the batter was just too moist. They are tasty though. I will give it another try with a “drier” pb.

  7. Could I substitute Splenda for the sugar? Would that affect the baking time? My diabetic son loves peanut butter cookies.

    • Joan – I think using Splenda should work. I don’t typically bake with it, though, so I am not real familiar with how it may affect the baking time. My guess is that it won’t have a significant affect since the consistency is similar to that of granulated sugar.

  8. The minute I saw these I had to make them. I’ve been looking for a recipe that uses crunchy peanut butter but couldn’t find one. I made these and they are being devoured as I type! They are fantastic, and SOOO easy. Thanks for a great cookie recipe!

  9. Well I am sorry to say…I did not have good luck with these. Maybe it was the cheap brand of peanut butter (all I could get here in the Philippines.) But my spoon full drops soon turned into a huge pond of sticky liquid inside the hot oven I watched close as to cook them just right. I was thinking I could cut it into squares once cooled. As it turned out and cooled well…I began to scrape off the crispy parts, almost reaching for my tool kit to chisel off the concrete hard parts…the other parts of the now hardened pond was a gooey/crumbly mess. Sorry but I added fl;our to the remaining batter until I could roll 1 inch ball and flattened with a fork…they came our fine…..

  10. My peanut butter was a bit oily too so I added a bit of coarsely ground corn meal until it was a good consistency. I also added a bit of salt and some hand-chopped nuts. I was crunchy and loved by the whole family.