The Best Peanut Butter Cookie Recipe

thursday x

A few weeks ago I met the lovely Kari Lauritzen, a new-ish blogger whose site, The Yellow Bungalow, is a delight of recipes, food and cooking tips, and other lifestyle content. We were at the opening of a cafe on the other side of town, an event that took me far too long to reach by car, which is normal in Los Angeles. By the time I arrived I was ready to eat almost anything, and there sat Kari, picking at a peanut butter cookie.

While I scarfed up bites of this and that, the others gathered at the table started talking about this peanut butter cookie, and how it wasn’t exactly the most amazing peanut butter cookie anyone there had ever tasted. “In fact,” said Kari, “the best peanut butter cookie recipe I’ve ever used is still just a cup of peanut butter, a cup of sugar, and an egg.”


There was a pause in the chatter, and we all sort of cocked our heads to the right and little question marks appeared above us. As a mostly-food blogger, Kari should know what she’s talking about, so we listened. She discussed the various options to this recipe – a sprinkle of salt, rolling the cookie dough in turbinado sugar, adding a bit of baking soda for fluffiness – but she kept coming back to how easy this was and how it was the best tasting peanut butter cookie.

“How long do you bake them?” somebody asked.

“And at what temperature?” asked someone else.

Kari made a “beats me!” face and suggested 10 minutes at 350 degrees F. She makes them by feel, she said, and of course I was sure hers came out perfectly every time. She made it sound so easy.

And so it was that the following weekend I woke up far too early in the morning, and having just bought a new jar of peanut butter the night before, I impulsively decided to test this too-good-too-be-true recipe. No embellishments, just the three simple ingredients. Behold:

The Best Peanut Butter Cookie Recipe

  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg


I simply dumped everything into the bowl and mixed. Then I made dough balls of varying sizes, and either rolled them in turbinado sugar or not. I wanted to try that.



I baked them for 10 minutes at 350 degrees F. They came out great. I used Trader Joe’s natural creamy peanut butter, and the cookies were crumbly and fell apart easily if touched before they cooled. Once cooled though, they were just in between soft and crunchy. I preferred the non-sugar-rolled cookies because the sugary ones seemed too sweet. But man, if you like peanut butter, you will love these!

Because I was experimenting, this batch made about 20 cookies. We went to the beach that day so I brought them with us. There were no leftovers. I have since told a friend about this recipe and she texted me tonight telling me she can’t stop eating them.

And then for this post I finally looked up The Yellow Bungalow and here is the recipe with a pro chef treatment, so it might make more sense over there! Plus her pictures are very pretty. Thanks, Kari!



  1. Elena says

    Yes! I am the friend who cannot stop eating these. I actually labeled them as “evil.” :) They are so good and so easy! I am going to experiment making them with sunflower butter for my friends who have kids with nut allergies and also so I can send them in my daughters lunch box. I know I can send regular pb for her lunch, but I opt not to. It will comment on this post to keep you “posted” as to how they turn out. Thanks Kim for this delicious recipe!

  2. Sheri Williams says

    I’m actually reprinting recipe & info to make for my dau-in-law, for her b-day, PB her favorite. This is the BEST recipe ever. Only 3 ingredients seems unbelievable, but it’s true.

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