Peanut Butter Cookies

Keep your love of PB cookies, cut the extra sugar, gluten, hell, cut the extra everything. Let’s do this. How does four ingredients sound for minimalist? Hard to believe, I know- guess you guys will have to trust me on this one.

Prep Time: 5-10 Minutes
Cook Time: 10-15 Minutes
Yield: 12


  • 1 1/3 cup of all natural peanut butter (I use Adam’s, love the stuff)
  • 1 egg
  • 1/3 cup of maple syrup (can also substitute honey)
  • Optional: crushed peanuts, chocolate chips, oatmeal, raisins, basically anything else you can think of. Because this is a consistency conscious recipe, the amount you add is fairly subjective to the consistency you want and the size of the cookies.


  1. Preheat oven to 350 degrees F. (Notice I’ve been remembering to do this first? Little victories.)
  2. Throw it all in a bowl.
  3. As mentioned above, this recipe is all about consistency, so as long as you have the right consistency, feel free to add as much “optional” items as you want, balancing the consistency with more peanut butter. If you find yourself adding whole cups of optional ingredients, it might be worth it to throw in an extra egg. Look at you, living life on the edge.
  4. Place spoonfuls (a Dirth Mouth original measurement) onto parchment paper, evenly spaced. The cookies won’t expand too much.
  5. Bake for 10-15 minutes, or until the edges brown. They burn suddenly, so keep an eye on them.
  6. They’ll come out of the oven fairly soft- don’t worry about it, they’ll harden as they cool.

Honestly, even if you’re not into health, these cookies rock because they’re so damn easy to make. I mean, that’s not a challenge, I’m sure you could butcher this recipe if you really tried. So lets not. Enjoy!

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