4.4 of 5 (168)
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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 169.2
  • Total Fat: 9.6 g
  • Cholesterol: 15.2 mg
  • Sodium: 94.1 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 1.5 g
  • Protein: 4.9 g

View full nutritional breakdown of Easy Peanut Butter Cookies calories by ingredient
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Easy Peanut Butter Cookies

Submitted by: BIGGIRL2082010
Easy Peanut Butter Cookies

Introduction

Makes 14-ish cookies, sized about 1.5 to 2 inches in diameter each (I don't follow instructions too well - there's just NOT a teaspoon-sized cookie in my repertoire!) Makes 14-ish cookies, sized about 1.5 to 2 inches in diameter each (I don't follow instructions too well - there's just NOT a teaspoon-sized cookie in my repertoire!)
Number of Servings: 14

Ingredients

    1 cup peanut butter
    1 cup sugar
    1 egg

Directions

- Mix all ingredients together
- Drop by teaspoons on cookie sheet
- Bake at 325 for 8 to 12 minutes


Number of Servings: 14

Recipe submitted by SparkPeople user BIGGIRL208.






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Member Ratings For This Recipe

  • WIGGEDMANATE

    Incredible!
    77 of 78 people found this review helpful
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    Very easy; but, they are much prettier if you roll up in balls and flatten slightly with a fork criss-crossed over top.
    Addendum:
    Today, made w/ reduced fat peanut butter, Splenda brown sugar blend (1/2 cup packed) & an Eggland's egg
    Made 24
    75 cal
    3.5 fat
    8 carb
    1 fiber
    2 protein

    - 3/11/09

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  • ALEXSMOMI

    Very Good
    23 of 23 people found this review helpful
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    I did it as written and added 1/4 tsp baking powder and 1t vanilla extract as recommended by others. Will definitely make again. - 3/14/09

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  • IAMMOONSHADOW


    16 of 17 people found this review helpful
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    answer to UNICORNDEB's question about using Splenda as substitute for sugar. The answer is YES! I wondered about that.I wanted a reduced calorie cookie. I tried it and it works. I added 1 Teaspoonful Vanilla extract to my mix and my husband says he likes them better than the original recipe! - 3/21/09

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  • SUPERFIT5

    Incredible!
    13 of 13 people found this review helpful
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    One of my favorite recipes. I use natural pb and add a 1/4 tsp of baking powder which makes them a little more crunchy. I'm gluten intolerant so these are my go-to sweet treat. - 3/11/09

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  • BENCHED

    Incredible!
    11 of 12 people found this review helpful
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    We call these "Poor Man Cookies" and I add 1 tsp vanilla extract, or occasionally .5 cup nuts, raisins or chocolate chips. A GREAT and easy recipe! - 3/13/09

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  • JAMIE_LEE1

    Very Good
    8 of 8 people found this review helpful
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    These are very yummy cookies! But DEFINITELY not teaspoon sized...makes a LOT more than 14!! I made them teaspoon sized and I made 40+ mini cookies! But they're nice little because if I have two its like I'm really having one. And my kids think they're getting more when they are really getting l - 4/18/09

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  • GETTINLITTLE

    Incredible!
    6 of 7 people found this review helpful
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    Great recipe. I tried making with Splenda and the cookies came out great. I just can't get past the Splenda after taste. I will make with sugar next time. Has anyone tried adding oatmeal to this recipe?? - 3/17/09

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  • SPARKGOGGA

    Incredible!
    5 of 5 people found this review helpful
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    I LOVE cookies and these ones were great! I made mine with the baking powder and vanilla extract. I also added oatmeal to half of the batter and it tasted great! The ones without the oatmeal were a bit soft, but its because I didn't use all the sugar. The oatmeal helped with that problem though. - 6/24/11

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  • THENHEATHERSAID

    Incredible!
    5 of 5 people found this review helpful
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    these work wonders in the cookie press as spritzer cookies! - 3/17/09

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  • IDEFYGRAVITY

    Very Good
    5 of 5 people found this review helpful
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    I tried these on my husband and he liked them. And he's pickier than any kid! They're easy to make & I added the vanilla as well for a little extra flavor.
    The only reason I didn't give 5 stars is because it's not exactly healthy but atleast there is some protein and no flour so the lesser evil. - 3/15/09

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  • PURPLESOX

    Very Good
    5 of 5 people found this review helpful
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    It was really easy to make! Everyone in my family loved it. However, I found that I only needed half the sugar the recipe calls for. - 3/15/09

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  • 47RACING71


    5 of 8 people found this review helpful
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    YOU DON'T USE FLOUR? - 3/13/09

    Reply from BIGGIRL2082010 (3/13/09)
    Nope. No flour. I'm finding I prefer chunky peanut butter over plain in this recipe, but that's just me. :)


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  • JENDENLAR

    Very Good
    3 of 3 people found this review helpful
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    I was excited to see I had these ingredients in my pantry as I was craving sweets like crazy! I used brown sugar & added a wee bit of vanilla (as suggested). I was able to get 24 cookies from this recipe and they cooked in 8 minutes!! They are delicious for flour-less & butter-less cookies!! - 10/23/10

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  • CARYLENE

    Very Good
    3 of 3 people found this review helpful
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    These are very good, they came out nice for me. I let them cool before I tried to remove them from the cookie sheet, I cut the sugar in half and added a quarter tsp of baking powder. They are high calorie, but they are a lot of protein and healthy fats from the peanut butter. - 3/22/09

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  • 4BABIESLATER

    Incredible!
    3 of 3 people found this review helpful
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    ok, just made these with my 6yo and 4yo and we LOVED them! All it needs is a few chocolate chips and you have the peanut butter cup tase. YUM! - 3/20/09

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  • JENHANEY

    Incredible!
    3 of 4 people found this review helpful
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    These cookies were great! The entire family loved thema and they were soooo easy! The only way I will ever make p.b. cookies again! - 3/12/09

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  • UNICORNDEB


    3 of 5 people found this review helpful
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    I'm a diabetic, can I use splenda-- instead of the cup of sugar in this recipe? Will it work ok? thankyou in advance! - 3/11/09

    Reply from BIGGIRL2082010 (3/11/09)
    I'm sorry - I've never used sugar substitutes for cooking/baking, so I don't know how well it'd work. If you *do* try using Splenda, maybe you want to try a much smaller batch? Like a quarter of the recipe? (Beat the egg separately, and use a 1/4 of the beaten egg - use the rest in an omelet?)


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  • MACS706

    Incredible!
    2 of 2 people found this review helpful
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    I WAS skeptical but made these anyway. I used the suggested vanilla and b/p additions the pb I had was low sugar and low sodium so I left the sugar at 1 C. I made them with my Daycare and they were a big hit! Making them AND eating them I call these Amazing PB cookies! :-) I got 36 to the recipe. - 12/8/09

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  • DIAMONDG4U2C

    Very Good
    2 of 2 people found this review helpful
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    Yum! I striped some in chocolate for my kid and her friends. they loved them. i did make it with the 1/4tsp baking powder and 1tsp vanilla with only 1/2 cup sugar. and made them using a tsp to spoon them out, making mini ones. Thanks! - 7/15/09

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  • SMALLERSHEEP

    Incredible!
    2 of 2 people found this review helpful
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    These cookies ROCK! Yumm-o! I added the 1/4 tsp baking powder and 1 tsp vanilla as recommended and they turned out beautifully! Thank you! - 4/7/09

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  • MISSHAVANA

    Incredible!
    2 of 2 people found this review helpful
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    Absolutely easy, anyone can make and enjoy. I also added vanilla extract and crushed pecans and 1/4 t baking powder. - 3/30/09

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  • GEMINIDREAM


    2 of 3 people found this review helpful
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    Does this hold it's shape after baking? I would like to use this in a sugar-mould set that I no longer use (for sugar! ) Very cute shapes and would do the portion control perfectly. Also going to try to substitute sunflower nut butter since peanut butter often gives me migraines. - 3/30/09

    Reply from BIGGIRL2082010 (3/31/09)
    The cookies do hold their shape - if you use the amount regular sugar called for here and let them cool after baking. I don't know what would happen if you make substitutions. If reduced quantities of sugar (or a sugar substitute) are used, the cookies may turn out too moist to hold their shape.


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  • NEW_LEAF_TURNER

    Very Good
    2 of 2 people found this review helpful
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    on the second batch....I used the Skippy SUPER CHUNK natural PB and Splenda, but I did add the baking powder, too. - 3/20/09

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  • SSWRIGHT02

    Incredible!
    2 of 2 people found this review helpful
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    Yummy, and so easy. NIce to find a gluten-free cookie recipe that tastes good! - 3/19/09

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  • ENGLITCHICK


    1 of 1 people found this review helpful
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    add .5 nuts, 1 tsp vanilla, 1/4 t baking powder - 8/31/11

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