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–+ servings
Close-up of peanut butter cookies with crackled tops and an almond pressed in the center

Peanut Butter Cookies

Simple, rich cookies made with peanut butter, sugar, and egg, finished with a whole almond for a bakery-style look.
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Prep Time 10 minutes
Cook Time 14 minutes
chill time 10 minutes
Total Time 34 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 137
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 250 g peanut butter about 1 cup
  • 200 g sugar about 1 cup
  • 1 egg
  • 20 g almonds about 18–20 whole almonds

Equipment

  • Mixing bowl
  • Spatula or spoon
  • Cookie scoop (optional)
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine peanut butter, sugar, and egg. Mix until thick and smooth.
  3. Scoop and roll dough into balls (about 1 tablespoon each). Arrange on the baking sheet with space between cookies.
  4. Bake for 8 minutes.
  5. Remove the tray and gently press one whole almond into the center of each cookie.
  6. Bake 4–6 minutes more, until crackled and set at the edges.
  7. Cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely.

Nutrition

Serving: 18cookiesCalories: 137kcalCarbohydrates: 14.4gProtein: 4.1gFat: 7.8gSaturated Fat: 1.4gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 3.9gCholesterol: 10mgSodium: 65mgPotassium: 102mgFiber: 1.2gSugar: 12.5gVitamin A: 4IUCalcium: 12mgIron: 0.4mg

Video

Notes

Tip: Stir peanut butter well before measuring so the dough isn’t oily or separated.
Tip: Don’t overbake—cookies firm up as they cool.
Swap: Use crunchy peanut butter for extra texture.
Swap: Skip almonds and do fork marks for a classic look.

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