5-Ingredient Cookie Recipe

Peanut butter: A creamy spread made from ground peanuts, providing a rich, nutty flavor and smooth texture to the cookies.

Sugar: A sweetener that adds sweetness and helps to create a chewy texture in the cookies.

Vanilla extract: A flavoring derived from vanilla beans, adding a warm, aromatic note to the cookies.

Baking soda: A leavening agent that helps the cookies rise and become light and fluffy.

Egg: A binding agent that holds the ingredients together and adds moisture to the cookies.

For an extra layer of flavor, consider lightly toasting the peanut butter before mixing it with the other ingredients. Spread the peanut butter on a baking sheet and place it in the oven at 350°F (175°C) for about 5-7 minutes, or until it starts to release its oils and becomes fragrant. Let it cool slightly before incorporating it into the dough. This will give your cookies a deeper, richer taste.

• peanut butter - Substitute with almond butter: Almond butter has a similar texture and nutty flavor, making it a great alternative for those with peanut allergies.

• peanut butter - Substitute with sunflower seed butter: Sunflower seed butter is a nut-free option that mimics the creamy consistency of peanut butter.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it may slightly alter the texture of the cookies.

• sugar - Substitute with coconut sugar: Coconut sugar provides a lower glycemic index and a subtle caramel flavor, making it a healthier alternative.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile, adding a nutty essence to the cookies.

• vanilla extract - Substitute with maple extract: Maple extract can provide a unique, sweet flavor that pairs well with other ingredients.

• baking soda - Substitute with baking powder: Use three times the amount of baking powder to achieve a similar leavening effect, though it may slightly alter the texture.

• baking soda - Substitute with self-rising flour: Self-rising flour contains baking powder and can be used in place of regular flour and baking soda.

• egg - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a gel-like consistency that mimics an egg.

• egg - Substitute with applesauce: Use ¼ cup of unsweetened applesauce to replace an egg, adding moisture and a hint of sweetness.

• Allow the cookies to cool completely on a wire rack. This ensures they firm up and don't become soggy when stored.

• For short-term storage, place the cookies in an airtight container. Layer them with parchment paper to prevent sticking. They will stay fresh at room temperature for up to a week.

• If you prefer to keep them longer, refrigerate the cookies in an airtight container. This can extend their shelf life to about two weeks.

• To freeze the cookies, first, arrange them in a single layer on a baking sheet. Place the sheet in the freezer for about an hour until the cookies are firm.

• Once frozen, transfer the cookies to a freezer-safe bag or container. Label with the date and type of dessert. They can be stored in the freezer for up to three months.

• When ready to enjoy, thaw the cookies at room temperature for about 15-20 minutes. For a freshly baked taste, warm them in a preheated oven at 300°F (150°C) for 5-7 minutes.

• If you prefer to freeze the cookie dough instead, scoop the dough into balls and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag.

• When baking frozen dough, add an extra 2-3 minutes to the baking time. No need to thaw the dough; just bake directly from the freezer for a quick dessert fix.

• Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet lined with parchment paper. Heat for 5-10 minutes until they are warm and slightly crispy on the edges. This method helps retain the cookies' original texture and flavor.

• Use a microwave-safe plate and arrange the cookies in a single layer. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 10-15 seconds. Check and repeat if necessary. This method is quick and keeps the cookies soft.

• For an air fryer, preheat it to 300°F (150°C). Place the cookies in a single layer in the basket. Heat for 2-3 minutes. This method gives the cookies a slightly crispy exterior while keeping the inside soft.

• If you have a toaster oven, preheat it to 300°F (150°C). Place the cookies on a baking sheet and heat for 5-7 minutes. This method is great for small batches and maintains the cookies' texture.

• For a stovetop method, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for 2-3 minutes, flipping halfway through. This method is unconventional but works well for a quick reheat.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: A large bowl to combine and mix all the ingredients until smooth.

• Measuring cups: Essential for accurately measuring the peanut butter and sugar.

• Measuring spoons: Used to measure the vanilla extract and baking soda precisely.

• Spoon: Useful for dropping spoonfuls of dough onto the baking sheet.

• Baking sheet: A flat sheet where the cookie dough is placed for baking.

• Parchment paper: Optional, but helps prevent the cookies from sticking to the baking sheet.

• Cooling rack: Allows the cookies to cool evenly after baking.

Pre-measure ingredients: Measure out peanut butter, sugar, vanilla extract, baking soda, and egg before starting to streamline the process.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Mix efficiently: Use an electric mixer to combine ingredients quickly and ensure a smooth dough.

Portion with a scoop: Use a cookie scoop to drop uniform spoonfuls of dough onto the baking sheet for even baking.

Cool on a rack: Transfer cookies to a cooling rack immediately to speed up the cooling process.