Peanut Butter Cookies

This was the first recipe I have ever memorized and man, the result is so good. These cookies were a total staple in my house when I was a kid because they are quick, easy, and use simple pantry ingredients. They are beyond easy and so worth the late night baking session. Everyone should have this recipe in their arsenal. And, they are naturally gluten free!

Peanut butter cookies can be dry and crumbly but these are rich and decadent so I recommend a big glass of milk, or cup of coffee. 


I discovered this recipe in one of the Emeril’s cookbooks made for kids that I was given as a child. I looked through those cookbooks hundreds of times as a kid and loved making new things with my parents. My mom helped me with the baking and my dad usually helped with the cooking. These moments were so important to me as a child because not only did I spend quality time with my parents but I also learned how to cook.

I think that every child should learn to cook because it is such an important skill. Cooking helps with fractions and allows children to learn time management. I currently work with teens in the kitchen and am shocked when they do not know how to measure or understand proportions or are not comfortable enough with fractions to double a recipe. I consider myself lucky that my parents took the time out of their hectic days to humor me in the kitchen because it instilled a passion and basic culinary instinct in me.

Another reason I loved baking and cooking as a child was bringing goodies to others. It is still a primary reason why I love to be in the kitchen. Bringing a batch of something delicious into work or to a friend’s house is one of my favorite things. And if you know me, it is not because I love getting compliments. I mean, I love when people enjoy what I make, but it is not as a confidence booster. I just love seeing how happy people get with a fresh baked cookie or piece of cake on their plate.


I digress. Back to the cookies people!

Three ingredients and BAM!, cookie dough. Next hit the dough with cross hatching and stick them in the oven. And look at you now, you got a batch of cookies. 


The original recipe is from Emeril. What do I do differently? The way I mix the dough and I only end up with 14 cookies, instead of two and a half dozen. I have made these so many times and have tried changing them but they are seriously good as simple as this.

print recipe
Peanut Butter Cookies
A recipe form Emeril Lagasse
  • 1 C granulated sugar
  • 1 C creamy* peanut butter
  • 1 large egg
1. Preheat oven to 350 F 2. Mix all ingredients in a bowl with a wooden spoon until combined. 3. Divide dough into 14 portions and roll the dough in your hands and place them 2” apart on a ungreased baking sheet. 4. Use a fork to lightly press in a cross hatch pattern (press dough balls half way down with forks). 5. Bake for 10-12 minutes until lightened in color and no longer shiny. 6. Cool on baking sheet for 5 minutes and move to cookie rack to continue cooling. *I have tried these with crunchy peanut butter and I prefer them with creamy
Prep time: Cook time: Total time: Yield: 14 cookies

As a variation, they taste amazing drizzle or dipped into melted chocolate! YUM!

Listening to: Ray Lamontagne Pandora Station