When I first made Peanut Butter Cookie Bites, it was a complete kitchen win that quickly became a go-to treat for me. The bite-sized peanut butter treats were perfectly dense, with just the right amount of sweetness and a hint of saltiness that made each bite irresistible. These treats fit perfectly into my everyday cooking and casual gatherings where people want comfort food without complicated steps.
Peanut Butter Cookie Bites really shine because they bring that nostalgic peanut butter flavor we all love into a fun, easy snack format. They are reliable—always turning out delicious—and versatile enough to serve as a quick afternoon pick-me-up or to pack in lunchboxes. I love that they don’t require hours of prep and I can make a batch ahead of time for the week.
If you’re exploring easy peanut butter cookie recipes, Peanut Butter Cookie Bites offer a wonderful balance of taste, texture, and convenience. I’m excited to share the details with you, especially if you’re looking for bite-sized peanut butter treats that are gluten-free or no bake peanut butter bites that come together effortlessly.
What You’ll Need:
For this Peanut Butter Cookie Bites recipe, you’ll use everyday ingredients you probably already have in your kitchen.

- 1 cup creamy peanut butter (natural or regular works well; almond butter also works as a swap)
- 3/4 cup brown sugar, packed (light brown sugar adds mild molasses note; coconut sugar can be used)
- 1 large egg (helps bind cookie bites; flax egg works for no-bake versions)
- 1 teaspoon vanilla extract (adds subtle sweet depth)
- 1/2 teaspoon baking soda (gives tender crumb and rise)
- 1/4 teaspoon salt (balances sweetness)
- 1/2 cup gluten-free flour blend (or regular flour if gluten isn’t a concern)
Softening the peanut butter briefly in the microwave helps with mixing, and room temperature egg blends smoothly. Leftover dough can be refrigerated for up to 2 days or frozen. Adding a pinch of salt on top before baking enhances flavor.
Let’s Cook It Together!
Making Peanut Butter Cookie Bites is straightforward and doable, taking about 25 to 30 minutes including baking. Follow these steps:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mat.
- Mix peanut butter and sugar in a large bowl until creamy and smooth.
- Add egg and vanilla extract, stirring until fully combined.
- Whisk gluten-free flour, baking soda, and salt together in a separate bowl.
- Gradually fold dry ingredients into wet mixture until dough is soft yet firm enough to scoop.
- Scoop dough into 1-inch balls, spacing 2 inches apart on baking sheet.
- Press each ball gently with a fork to create a crisscross pattern.
- Bake 10–12 minutes until edges are golden but centers remain soft.
- Cool on the baking sheet 5 minutes, then transfer to wire rack to cool completely.
If bites look flat, chilling dough 15 minutes before baking can help. No bake peanut butter bites are also a tasty shortcut by mixing peanut butter, sugar, and oats then chilling until firm.
How to Serve & Enjoy It!
Peanut Butter Cookie Bites are perfect with cold milk or tea. They make great dessert platter additions or holiday treats. Dress them up with vanilla ice cream or a drizzle of melted chocolate, or serve them alongside favorites like Chocolate Cut-Out Heart Cookies.
Pair with fruits such as sliced apples or bananas to balance richness. For presentation, sprinkle chopped peanuts or dust with powdered sugar. Leftovers crumble nicely over yogurt or blend into smoothies.
Seasonal twists such as cinnamon, nutmeg, or cayenne add warmth. Gluten-free peanut butter cookie fans will appreciate the reliable flavor and texture. Your family could also enjoy the savory contrast of Simanim Stuffed Butternut Squash.
Your Questions Answered
Can I make this ahead of time? Yes, refrigerate dough up to 48 hours before baking.
Best substitute for egg? Flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) works well, especially for no bake bites.
Adjusting servings? Scale ingredients consistently; halve for smaller batches and slightly reduce baking time.
Gluten-free options? Any gluten-free flour blend usually works; avoid double xanthan gum.
Are no bake bites just as good? They’re chewy and satisfying but lack baked crispness; mix peanut butter, oats, honey, vanilla and chill.
Storage? Airtight container at room temperature up to 5 days, freeze up to 3 months.
Add extras? Mini chocolate chips, chopped nuts, or sunflower seeds add texture and flavor; fold gently into dough.
Try different peanut butter cookie styles like chocolate peanut butter cup cookies for a chocolate twist, or easy Peanut Butter Oatmeal Balls {4 Ingredients} as a no bake alternative.
Final Thoughts

This Peanut Butter Cookie Bites recipe blends simple ingredients with dependable crowd-pleasing results. It’s a favorite that friends and family often request.
My Best Tips:
- Use fresh peanut butter for flavor and texture.
- Chill dough if peanut butter is oily to prevent spreading.
- Don’t skip the fork press for even baking and classic look.
I’ve experimented with cinnamon, mini chocolate chips, and almond butter swaps, but the classic recipe remains beloved for its nostalgic comfort. Make it your own with mix-ins or serve it simply as a sweet crowd-pleaser.
For more cozy desserts, try the Butternut Squash Apple Coffee Cake. For inspiration and tasty variations like Peanut Butter and Coconut Oat Cookie Bites, check out this fun Facebook group.
Happy baking, fellow cooks! Your Peanut Butter Cookie Bites are waiting to become your new favorite.
Peanut Butter Cookie Bites
Delight in these easy-to-make Peanut Butter Cookie Bites, perfect bite-sized treats with a rich, nutty flavor and a chewy texture. Ideal for snacking or sharing with friends.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookie bites
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the peanut butter, granulated sugar, and brown sugar until smooth.
- Add the egg and vanilla extract, stirring until fully combined.
- Sprinkle in the baking soda and salt, then mix until the dough forms.
- Roll the dough into 1-inch balls and place them onto the prepared baking sheet, spacing about 2 inches apart.
- Using a fork, gently press down each ball to create a crisscross pattern.
- Bake for 8–10 minutes, or until edges are set and cookies are slightly golden.
- Remove from oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra touch, sprinkle a pinch of sea salt on top before baking to enhance the peanut butter flavor.