Salted Peanut Butter Cookies

Tested & Perfected Recipes

You’d never guess these outrageously good peanut butter cookies are made from just 5 ingredients.

Rich, chewy, and flecked with sea salt, these outrageously good peanut butter cookies from Ovenly are made with just five ingredients — and that they’re naturally gluten and dairy-free. As someone who has baked a lot of cookies, I honestly don’t know how the magic happens, but somehow the combination of peanut butter, eggs, brown sugar, and vanilla bakes up into gorgeous, puffy cookies that taste like the inside of a Reese’s peanut butter cup.

What You’ll Need To Make Salted Peanut Butter Cookies

peanut butter cookie ingredientsFor best results, use a smooth and creamy commercial peanut butter, like Skippy. (I do not recommend all-natural or chunky peanut butter.)

Step-By-Step Instructions

To begin, combine the light brown sugar, eggs, and vanilla in a large bowl.

Whisk until well combined.

Add the peanut butter.

Mix with a rubber spatula until well combined and the dough is very thick.

stirring peanut butter cookie batter

It will take about 3 minutes of stirring to get to the right consistency (it gets thicker as you continue to stir).

Using a #20 (3-tablespoon) cookie scoop, drop the dough into mounds onto the prepared baking sheets. (If you don’t have the right cookie scoop, form the dough into balls by hand; they should be the size of generous golf balls.)

If you often find yourself making cookies, you may want to invest in a few cookie dough scoops. Using a spoon will definitely work just fine, but the advantage to using a cookie scoop is that it makes each ball of dough exactly the same shape and size so that the cookies bake evenly.

Sprinkle the dough balls lightly with the sea salt. Slide the baking sheets into the freezer for 15 minutes, or into the refrigerator for at least 45 minutes.

Bake the cookies for 18 to 20 minutes, until lightly golden and cracked on top. Let cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely.

The cookies will keep in an airtight container at room temperature for several days.

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Salted Peanut Butter Cookies

You’d never guess these outrageously good peanut butter cookies are made from just 5 ingredients.

Servings: 16 to 18 cookies
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes

Ingredients

  • 1-3/4 cups (packed) light brown sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1-3/4 cups creamy peanut butter, preferably Skippy (see note)
  • Coarse-grained sea salt, for sprinkling

Instructions

  1. Preheat the oven to 350°F and set an oven rack in the middle position. Line two 13x18-inch baking sheets with parchment paper.
  2. In a large bowl, vigorously whisk together the light brown sugar, eggs, and vanilla until combined. Add the peanut butter and mix with a rubber spatula until well combined and the dough is very thick. It will take about 3 minutes of stirring to get to the right consistency (it gets thicker as you continue to stir). (Note: Do not use an electric mixer for this process, as it can cause the peanut butter to separate.)
  3. Using a #20 (3-tablespoon) cookie scoop, drop the dough into mounds onto the prepared baking sheets. (If you don't have the right cookie scoop, form the dough into balls by hand; they should be the size of generous golf balls.)
  4. Sprinkle the dough balls lightly with the sea salt. Slide the baking sheets into the freezer for 15 minutes, or into the refrigerator for at least 45 minutes.
  5. Bake the first pan for 18 to 20 minutes, until lightly golden and cracked on top. Let cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining cookies. The cookies will keep in an airtight container at room temperature for several days.
  6. Note: For best results, use a smooth and creamy commercial peanut butter, like Skippy. (I do not recommend all-natural or chunky peanut butter.)
  7. Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. Scoop the dough into balls, sprinkle with salt (and press lightly so it adheres), let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking: let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Information

Powered by Edamam

  • Per serving (17 servings)
  • Serving size: 1 cookie
  • Calories: 253
  • Fat: 14 g
  • Saturated fat: 3 g
  • Carbohydrates: 28 g
  • Sugar: 25 g
  • Fiber: 1 g
  • Protein: 7 g
  • Sodium: 128 mg
  • Cholesterol: 22 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • Hi Jenn, HELP!! I do a lot of baking but I’ve never had a failure as bad as this one. I made one batch, put them on the baking sheet and in the freezer for 15 min. They spread out quite a bit but still delicious & they looked like cookies, so I next decided to make a double batch & put them in the freezer before I shaped them, they spread so much that it looked like one giant cookie & way too thin, I had to throw them out, I can’t figure out what I did wrong. Any advice would be appreciated. Thanks

    Florence

    • — Florence Bonura on August 4, 2021
    • Reply
    • Hi Florence, Sorry you had a problem with these the second time around! What kind of peanut butter did you use? Did you make any adjustments to the recipe?

      • — Jenn on August 5, 2021
      • Reply
    • I followed the recipe exactly, I used Kraft peanut butter

      Thank you

      • — Florence Bonura on August 5, 2021
      • Reply
      • Was it by any chance all-natural or chunky? Those varieties will cause a problem.

        • — Jenn on August 9, 2021
        • Reply
        • No , it was smooth, I’m in Canada, we don’t have Jiffy pb so I bought Jif, I’ll let you know how they turn out, Thanks for your help

          Florence

          • — Florence Bonura on August 9, 2021
          • Reply
          • Hi Jenn,

            I tried the cookies using Jif pb. They turned out great! I kept them in the freezer for 45 min & added 1/2 C pb chips just for fun, delicious! Thank you for your help.

            Florence

            • — Florence Bonura on August 11, 2021
          • So glad they worked out — thanks for the follow up! 🙂

            • — Jenn on August 11, 2021
  • No sugar-laden hydrogenated-oil peanut butter for this guy. @onceuponachef I used Kirkland brand organic peanut butter (2 ingredients peanuts and salt). I used dark brown sugar. I made smaller balls. Recipe yielded 27 cookies. Slightly thumb printed balls. I put the balls on parchment paper cookie sheet and stuck them in the freezer for 3 hours. Transferred them from the freezer to another room temperature cookie sheet and in to the oven. 350 for 17 minutes. Perfection. I never knew peanut butter cookies could taste so good.

    • — CookieMonster on May 24, 2021
    • Reply
  • I made these cookies and they are way too sweet. Mine looked nothing like the photo and I followed the recipe exactly. Won’t be making them again.

    • — Laurie on May 14, 2021
    • Reply
  • Hi – I’ve made these a few times and they are so delicious! However, they always fall flat . Using a 3T scoop doesn’t yield even 16 cookies. I’ve hand stirred for 3 minutes but never get the play dough consistency, chilled for 15 min in freezer. Using Peter Pan peanut butter . What am I doing wrong ? Thank you !

    • — TERESA on March 28, 2021
    • Reply
    • Hi Teresa, Sorry you’re having a problem with these — it sounds like you are doing everything right! Next time, I’d put them in the freezer for a few extra minutes. Also, you may want to try making them with Skippy peanut butter to eliminate that one variable.

      • — Jenn on March 29, 2021
      • Reply
      • Thank you, Jenn ! Still the best PB cookie recipe !! I’ll try the skippy next time 😊

        • — TERESA on March 29, 2021
        • Reply
  • BEST. COOKIES. EVER.

    That is all.

    • — Milly on February 21, 2021
    • Reply
  • Hi Jen,
    I’m looking for a peanut butter cookie to use to make ice cream sandwiches with. Do you think this one would work well, or would you have any other ideas?
    Thanks in advance,

    • — Bry on February 8, 2021
    • Reply
    • I do think these would work for ice cream sandwiches. Hope you enjoy!

      • — Jenn on February 9, 2021
      • Reply

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