Chewy peanut butter cookies on a cooling rack, golden edges.

5‑Ingredient Cookies Easy: Quick, Fun, and Totally Yum

Bycraftersbuzz

A quick, catchy intro with a viral hook

Ever had a midnight cookie crisis—like, you need sugar but feel lazy AF? That’s when the magic happens: 5‑Ingredient Cookies Easy. No, seriously. Five ingredients. FIF–ING. These bad boys cure hangry with zero effort. Forget Pinterest-worthy but complicated desserts. This is real life. One batch, five ingredients, dozens of cookies, and you look like a baking rockstar. Sound good? Let’s roll.

Why this recipe is awesome

Here’s the deal: these cookies are buttery, chewy, slightly crisp, and almost idiot-proof. They’ll impress your grandma, your bestie, even your picky roommate. And you’ll spend more time eating than mixing. No fridge chill time, no fancy piping bags, no drama. Just real cookies that taste like you did something—but didn’t mess around all day.

cookbook

Ingredients

Plate of freshly baked peanut butter cookies with fork marks. Save Pin
  • 1 cup smooth peanut butter (or almond/cashew—nut-free? Try sunflower seed butter)
  • ½ cup white sugar (or coconut sugar for a caramel vibe)
  • ½ cup brown sugar (packed—no skimping)
  • 1 large egg (or flax egg: 1 tbsp flax + 3 tbsp water)
  • 1 tsp baking soda (don’t skip! For that cookie lift and chew)

Substitution notes: go sugar-free? use monk fruit or allulose—texture might shift a bit but it works.

Tools & kitchen gadgets used

  • Mixing bowl
  • Wooden spoon or silicone spatula
  • Baking sheet
  • Parchment paper or silicone mat
  • Measuring cups/spoons
  • Cookie scoop or tablespoon
  • Oven (make sure it works—no cookie soup)

Perfect for affiliate links—seriously, these are essentials.

Step-by-step instructions

  1. Preheat oven to 350°F (175°C).
  2. Grab the bowl: Add peanut butter, white sugar, brown sugar, egg, and baking soda.
  3. Mix until it looks like cookie dough—be grateful it’s so easy.
  4. Scoop tablespoon-sized balls onto lined baking sheet, 2 inches apart.
  5. Optional: Press lightly with a fork for a criss-cross top—you know, for aesthetics.
  6. Bake 8–10 minutes. Edges should look set and golden, middle still slightly soft.
  7. Cool on baking sheet 5 minutes, then on a rack for another 5.
  8. Snack. Repeat until jar is empty.

Calories & Nutritional Info

Single chewy peanut butter cookie with visible cracks and fork pattern. Save Pin
  • Approx. 120–140 kcal per cookie (makes ~24 cookies)
  • Fat: ~7 g (from healthy nut butter)
  • Carbs: ~15 g (mostly sugars—sorry, not low-carb)
  • Protein: ~4 g per cookie thanks to nut butter & egg
  • Note: Swap sugars or nut butter, and macros adjust accordingly.

Common Mistakes to Avoid

  • Overbaking: These cookies cook fast—edges golden, center soft. Pull them early.
  • Skipping fork press: Eh, you can skip, but they look like sad blobs—beauty counts.
  • Using chunky peanut butter: Extra chunks = rough texture. Not a crash, but… meh.
  • Ignoring baking soda: Rise matters. Skip it, and you get hockey-puck cookies.

Variations & Customizations

  1. Keto version: Use almond butter + allulose + erythritol + egg + baking soda.
  2. Chocolate chip hero: Stir in ½ cup mini chocolate chips for melty pockets.
  3. Spicy twist: Sprinkle sea salt & add ¼ tsp cayenne for sweet heat.
  4. Oat swap: Mix ½ cup rolled oats into dough for heartiness.
  5. Holiday vibe: Add 1 tsp cinnamon + tiny colored sprinkles.

FAQ Section

1. Can I use crunchy peanut butter?
Yeah, but expect a chunkier, nuttier chew—fine if that’s your vibe.

2. How do I store them?
Keep in airtight container at room temp for 3–4 days, or freeze for up to 2 months.

3. Can I freeze the dough?
Sure! Scoop balls, freeze solid, then bake fresh when needed.

cookbook
Fudgy black bean brownies on a plate with chocolate drizzle and a bite taken out, showing moist texture inside
Read moreUltimate Black Bean Brownies – Fudgy, Sneaky, and Totally Irresistible

4. What if I don’t have brown sugar?
Sub more white sugar + 1 tbsp molasses. Texture = slightly different, but yum.

5. Are these gluten-free?
Yes! No flour here. Just check your peanut butter label for cross-contam.

6. Can I double the batch?
Totally. Just mix well and bake in batches—don’t crowd the pan.

7. Why did my cookies spread?
Too warm dough or oily peanut butter. Chill dough 5 minutes or use firm PB.

8. Can I make these vegan?
Use flax egg and ensure sugars are vegan-certified. Easy-peasy.

Final Thoughts

That’s it: 5‑Ingredient Cookies Easy from lazy craving to sweet reward in under 20 minutes. You’ll never buy those bland store cookies again (unless you’re into disappointment). Please snap a pic and tag me—I want to see your flour-less, drama-less masterpiece. Cookie cheers, my fooie friend 🍪

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