Salted Peanut Butter Cookies
Five ingredients and zero flour produce deeply peanutty cookies with a crackly crust and soft center.
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
27 cookies
Calories
165/serving
Difficulty
Easy
Nutrition Per Serving
Ingredients
- 1.75 cup packed light brown sugar
- 2 whole eggs
- 0.5 tsp vanilla extract
- 1.75 cup smooth peanut butter
- 0.5 tsp coarse sea salt
Preheat and Prepare
Preheat the oven to 350 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
Mix the Cookie Dough
In a medium bowl, whisk together the brown sugar and eggs until smooth. Add the vanilla extract and peanut butter, whisking until the mixture is completely incorporated with no visible streaks.
Chill for Better Shape
For cookies that hold their shape best, place the bowl in the freezer for 15 minutes, stirring once halfway through.
Scoop, Salt, and Bake
Scoop the dough into rounded portions using about 1.5 tablespoons each. Place on the prepared baking sheet and sprinkle the tops lightly with coarse sea salt. Bake for 14 to 15 minutes until the edges are golden and the tops appear set.
Cool Before Eating
Let the cookies rest on the baking sheet for 1 to 2 minutes, then transfer to a wire rack to cool completely. The cookies will be very fragile when warm.
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Open in AppTips & Variations
- Use coarse-grained sea salt rather than fine table salt for the best visual and textural contrast.
- A brief freeze before baking gives the cookies better structure and those signature striations on top.
Frequently Asked Questions
- Are these cookies naturally gluten-free?
- Yes, there is no flour in this recipe, making them naturally gluten-free. Just verify your peanut butter label.
- Can I use crunchy peanut butter?
- Smooth peanut butter is recommended for the best texture, but crunchy will add a pleasant bite.
Recipe inspired by the original at smittenkitchen.com. Ingredients and factual cooking data extracted; instructions independently written.
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