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I have always loved peanut butter – shout out to George Washington Carver! PB & honey sandwiches were my go-to for almost every elementary lunch – much like that of Harriet’s cherished tomato and mayo sandwiches in Harriet the Spy. And it remains an absolute staple in my home. 

I wanted to create a peanut butter cookie recipe, but one I wouldn’t feel too guilty indulging in – one to start the New Year with, that satisfies my sweet-tooth but keeps me on track with New Year’s goals, AND a perfect treat I don’t mind my boys having two of!

These soft and chewy peanut butter cookies are a simple, classic treat made with just a handful of pantry staples. Naturally gluten-free and easy to mix in one bowl, they’re perfect for busy afternoons, holiday cookie trays, or a sweet treat after dinner. The addition of sour cream keeps the cookies tender, while a quick chill ensures the perfect texture every time. Finish them with a drizzle or dip of chocolate ganache for an extra-special touch that feels bakery-worthy but is incredibly easy to make at home.

Why You Will Love This Recipe:

• Naturally gluten-free cookies – no specialty flours needed – not even a gluten-free flour blend!
• Soft, chewy centers with lightly crisp edges
• Simple ingredients you probably already have on hand, making gluten-free baking easier!
• One-bowl recipe that comes together quickly in little time.
• Perfect make-ahead cookie for busy weeks or last-minute guests
• Easy Recipe to customize with chocolate, sea salt, or chopped peanuts

Ingredient List:

• 1 ½ cups creamy peanut butter – Use a creamy, well-stirred peanut butter for the best texture. Conventional peanut butter (like Jif or Skippy) works great, but natural peanut butter is fine as long as it’s not too oily or dry.
• 1 ? cups light brown sugar or coconut sugar – Light brown sugar gives a classic chewy cookie with rich caramel notes, while coconut sugar adds a slightly deeper, molasses-like flavor and keeps the cookies refined-sugar-friendly.
• 1 large egg – Helps bind the dough and gives the cookies structure and softness. Bring to room temperature for easier mixing.
• 1 tablespoon sour cream – The secret ingredient! Adds moisture and tenderness, keeping these cookies soft and preventing them from drying out. Plain Greek yogurt can be used as a substitute.
• ½ teaspoon baking soda – Provides lift and helps the cookies spread just enough while baking.
• ½ teaspoon salt – Balances the sweetness and enhances the peanut butter flavor. If using salted peanut butter, slightly reduce the salt.
• 1 teaspoon vanilla extract – Adds warmth and depth to the flavor; pure vanilla extract is recommended for best results.

Step-by-Step Recipe:

1. Cream the peanut butter and sugar
   In the bowl of a stand mixer fitted with the paddle attachment, add the peanut butter and sugar. Mix on medium speed for about 2 minutes, scraping down the sides of the bowl halfway through. The mixture should look smooth, thick, and slightly fluffy.
2. Add the wet ingredients
   Add the egg and sour cream to the bowl. Continue mixing on medium speed for another 2 minutes, until fully incorporated and the dough looks creamy and cohesive. Scrape down the sides and bottom of the bowl as needed to ensure everything is evenly mixed.
3. Incorporate the remaining ingredients to peanut butter mixture
   Add the baking soda, salt, and vanilla extract. Mix on low speed just until combined. Avoid overmixing at this stage to keep the cookies tender.
4. Chill the dough
   Cover the bowl with plastic wrap and refrigerate for 1 hour. Chilling helps the dough firm up, prevents excessive spreading, and improves the overall texture of the cookies.
5. Shape the cookies
   Preheat the oven to 350°F and line a baking sheet with parchment paper. Using a medium cookie scoop (2-tablespoon cookie scoop), scoop the dough and roll it into balls. Place the dough balls about 2 inches apart on the prepared baking sheet. Use a fork to gently press down on each cookie, creating the classic crisscross pattern on top of each cookie. You could use a 1 tablespoon cookie scoop for smaller cookies, and adjust the baking time.
6. Bake Cookies and cool
   Bake for 12–15 minutes, or until the edges are set and the tops look slightly crackled. The centers will still be soft. Remove from the oven and let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
7. Optional chocolate finish
   For an extra indulgent touch, dip the cooled cookies halfway into chocolate ganache or drizzle ganache over the tops. Allow the chocolate to set completely before serving or storing.

Easy Ganache Recipe:

Ingredients

• ½ cup chocolate chips (semi-sweet or dark chocolate)
• ¼ cup heavy cream

Instructions

1. Place the chocolate chips in a heat-safe bowl.
2. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
3. Pour the hot cream over the chocolate chips and let sit for 2 minutes.
4. Stir until smooth and glossy.
5. Dip cooled cookies halfway into the ganache or drizzle over the tops using a spoon.
6. Let set at room temperature or refrigerate briefly to speed things up.

Tips and Tricks:

• For soft cookies: Pull them from the oven when the centers still look slightly underbaked. They will continue to set as they cool.
• For crisp edges: Bake closer to 15 minutes and allow them to cool completely on a wire rack.
• Don’t skip chilling: Chilling the dough prevents spreading and gives the cookies a thicker, bakery-style texture.
• Use room-temperature ingredients: This helps everything mix evenly and creates a smoother dough.
• Fork sticking? Dip the fork tines in sugar before pressing the dough to prevent sticking and add a little sparkle.
• Natural peanut butter tip: If using natural peanut butter, make sure it’s very well stirred so the oil is fully incorporated.
• Store cookies in an airtight container at room temperature for up to 4 days.
• Refrigerate dipped cookies if your kitchen is warm.
• Freeze baked cookies (plain or chocolate-dipped) for up to 3 months in freezer-safe container. Thaw at room temperature before serving.

Nutrition Information:

Estimated nutrition per cookie, based on a yield of 18 cookies. Values are approximate and will vary depending on ingredient brands and portion size.

• Calories: 190
• Fat: 11g
• Saturated Fat: 3g
• Carbohydrates: 17g
• Sugar: 13g
• Protein: 6g
• Fiber: 1g
• Cholesterol: 20mg
• Sodium: 140mg

? Optional chocolate ganache will increase calories, fat, and sugar.

Nutrition Information (With Coconut Sugar)

Estimated nutrition per cookie, based on a yield of 18 cookies. Values are approximate and will vary by brand and portion size.

• Calories: 185
• Fat: 11g
• Saturated Fat: 3g
• Carbohydrates: 16g
• Sugar: 11g
• Protein: 6g
• Fiber: 2g
• Cholesterol: 20mg
• Sodium: 140mg

? Optional chocolate ganache will increase calories, fat, and sugar.

Check out the recipe card below to make these flourless peanut butter cookies! Perfect for peanut butter lovers everywhere! Perfect crispy edges and perfectly chewy center!

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Easy Peanut Butter Cookies | Flourless & Gluten-Free

These soft and chewy peanut butter cookies are a simple, classic treat made with just a handful of pantry staples. Naturally gluten-free and easy to mix in one bowl, they’re perfect for busy afternoons, holiday cookie trays, or a sweet treat after dinner. The addition of sour cream keeps the cookies tender, while a quick chill ensures the perfect texture every time. Finish them with a drizzle or dip of chocolate ganache for an extra-special touch that feels bakery-worthy but is incredibly easy to make at home.

Print Recipe

Prep Time:10 minutes mins

Cook Time:15 minutes mins

Chill Time:1 hour hr

Ingredients

• 1 ½ cups creamy peanut butter – Use a creamy
• 1 ? cups light brown sugar or coconut sugar
• 1 large egg
• 1 tablespoon sour cream
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract

Instructions

• In the bowl of a stand mixer fitted with the paddle attachment, add the peanut butter and sugar. Mix on medium speed for about 2 minutes, scraping down the sides of the bowl halfway through. The mixture should look smooth, thick, and slightly fluffy.
• Add the egg and sour cream to the bowl. Continue mixing on medium speed for another 2 minutes, until fully incorporated and the dough looks creamy and cohesive. Scrape down the sides and bottom of the bowl as needed to ensure everything is evenly mixed.
• Add the baking soda, salt, and vanilla extract. Mix on low speed just until combined. Avoid overmixing at this stage to keep the cookies tender.
• Cover the bowl with plastic wrap and refrigerate for 1 hour. Chilling helps the dough firm up, prevents excessive spreading, and improves the overall texture of the cookies.
• Preheat the oven to 350°F and line a baking sheet with parchment paper. Using a medium cookie scoop (2-tablespoon cookie scoop), scoop the dough and roll it into balls. Place the dough balls about 2 inches apart on the prepared baking sheet. Use a fork to gently press down on each cookie, creating the classic crisscross pattern on top of each cookie. You could use a 1 tablespoon cookie scoop for smaller cookies, and adjust the baking time.
• Bake for 12–15 minutes, or until the edges are set and the tops look slightly crackled. The centers will still be soft. Remove from the oven and let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
• For an extra indulgent touch, dip the cooled cookies halfway into chocolate ganache or drizzle ganache over the tops. Allow the chocolate to set completely before serving or storing.

Servings: 18 cookies