5 Ingredient Peanut Butter Cookies

Five ingredients and 20 minutes. That’s all it takes to make this nostalgic favourite! It’s sweet and mellow and full of rich peanut butter-y flavour. Make them anytime and have them handy for a snack attack or hungry kids in the kitchen!

Prep Time
5 minutes
Cook Time
10 to 12 minutes
Seven golden-brown peanut butter cookies with distinctive fork press patterns displayed on parchment paper over a marble surface, one partially eaten to reveal a soft, chewy texture.

Large baking sheet

Parchment paper

Scale OR dry measuring cups

Measuring spoons

Stand mixer with paddle attachment OR large bowl with handheld mixer

Rubber spatula

Trigger-style scoop OR tablespoon


Wire cooling rack

16 cookies
  • 1 cup (285 g) peanut butter
  • ⅔ cup (145 g) Redpath® Dark Brown Sugar, packed
  • ¼ tsp (2 g) salt
  • 1 large egg
  • 2 tsp (10 ml) pure vanilla extract
Garnishes (optional):
  • Flaky salt

Step 1

Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric hand mixer, combine peanut butter, the Redpath® Dark Brown Sugar, and salt. Mix on medium speed until just combined; 30 seconds.

Step 3

Add in the egg and vanilla extract. Mix on medium speed until thoroughly combined; 1 minute. Overmixing may cause the dough to become greasy.

Step 4

Using a trigger-style scoop (see Chef’s Tips), scoop balls of dough onto the prepared baking sheet. Roll each scoop into a ball, spaced about 2 inches apart, and using a fork, gently flatten each ball with a cross-hatch pattern.

Step 5

If using, sprinkle the flaky salt over the cookies.

Step 6

Place baking sheet into the preheated oven and bake for 10 to 12 minutes or until edges are lightly browned and tops are no longer shiny. Remove from oven and let cool on the baking sheet for about 5 minutes before carefully transferring to a wire cooling rack to cool completely.

Step 7

Completely cooled cookies can be stored in an airtight container layered between parchment paper for up to 5 days.

Eight homemade peanut butter cookies with golden-brown surfaces and traditional fork marks, accompanied by a jar of peanut butter, measuring spoons, and two whole eggs on a kitchen countertop.