Peanut Butter Cookie Recipe
Looking for a classic homemade treat that’s both chewy and crunchy? This easy Peanut Butter Cookie Recipe comes together in under 30 minutes and will satisfy your sweet tooth while making your kitchen smell like a warm hug.
You know what? Peanut butter cookies hold a special spot in my heart. Crisp on the edges, soft in the middle—it’s a simple dessert that never fails to bring a smile. I first learned to bake these with my mom on lazy Saturday mornings in July, when the cicadas droned and our windows were open wide. We’d stir love right in with the sugar, then press those classic crisscross marks with a fork. Over the years, I’ve tweaked the sugar ratio and added a pinch more salt. The result is a homemade cookie that’s perfectly balanced, a sweet treat with a hint of salt and a whole lot of nostalgia. Honestly, these cookies stand out because they use just a handful of pantry staples: creamy peanut butter, real butter, simple sugars and an egg. No fancy equipment required—just a bowl, a fork and an oven that’s happy to buzz at 350°F. Each bite gives a little protein boost, thanks to the peanut butter, and the baking aroma drifts through the house, coaxing everyone into the kitchen for a cookie and a chat.
Why You’ll Love This Peanut Butter Cookie Recipe
– No fancy equipment—just a bowl and a fork.
– Ready in 30 minutes, start to finish.
– Soft, chewy middles with crisp, golden edges.
– Made with real peanut butter for a protein boost.
– Uses only pantry staples you already have on hand.
– Fun for kids to press the classic crisscross design.
– Perfect for lunchboxes, gift tins or dinner parties.
– Easily tweaked to be gluten-free or dairy-free.
Ingredients
– ½ cup unsalted butter (1 stick), softened at room temperature (Land O’Lakes recommended).
– ½ cup granulated sugar.
– ½ cup packed light brown sugar (Domino works great).
– 1 cup creamy peanut butter, no-stir variety (Skippy or Jif).
– 1 large egg, room temperature (for best binding).
– 1 teaspoon pure vanilla extract.
– 1¼ cups all-purpose flour (or a 1:1 gluten-free blend).
– ½ teaspoon baking soda.
– ¼ teaspoon fine sea salt (reduce if your peanut butter is salted).
Directions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
2. In a large bowl, beat the softened butter, granulated sugar and brown sugar until light and fluffy—about 2 minutes—using a hand mixer or stand mixer.
3. Add peanut butter, egg and vanilla; mix on low speed until the dough is smooth and streak-free.
4. In a small bowl, whisk together flour, baking soda and salt. Gently fold the dry mix into the wet ingredients until just combined. If you want thicker cookies, chill the dough for 10–15 minutes.
5. Scoop heaping tablespoons of dough and roll into balls; if the dough sticks to your hands, dampen them slightly with water.
6. Place dough balls 2 inches apart on the prepared sheets. Press a fork into each ball to create a crisscross pattern—this helps give extra crunch.
7. Bake for 10–12 minutes, until edges are set and tops show fine cracks; centers may look soft but will firm up as they cool.
8. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely for that perfect chewy-meets-crunchy texture.
Servings & Timing
Yield: About 24 cookies
Prep Time: 15 minutes
Chill Time (optional): 10–15 minutes
Bake Time: 10–12 minutes
Cooling Time: 5–10 minutes
Total Time: Approximately 37 minutes (with chilling); around 27 minutes if you skip chilling
Variations
– Chocolate Drizzle: Melt dark chocolate and zigzag over cooled cookies for a fudgy finish.
– Crunchy Nuts: Stir in ½ cup chopped peanuts or crushed pretzels for extra texture.
– Coconut Kiss: Fold 2 tablespoons of shredded coconut into the dough for a sweet, tropical twist.
– Gluten-Free Swap: Use a cup-for-cup gluten-free flour blend and trim 1 minute off the bake time.
– Spicy Twist: Add a pinch of cayenne or chili powder to the dough for subtle heat.
– Vegan Edition: Replace butter with coconut oil and swap the egg for a flax “egg” (1 Tbsp ground flax + 3 Tbsp water).
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days, adding parchment paper between layers to keep them fresh. For longer stints, freeze in a zip-top bag—up to 3 months. To revive a slightly stale cookie, zap it in the microwave for 5–7 seconds; you’ll swear it’s straight from the oven. If you freeze unbaked dough balls, thaw in the fridge overnight before baking as directed.
Notes
When I first tested this recipe, I found that using half brown sugar and half granulated sugar gave me the perfect chew without turning the edges too hard. If you swap creamy peanut butter for crunchy, expect a slightly different texture—and double the peanut oomph. Also, be sure to soften—but not melt—your butter; it keeps the cookies from spreading into flat discs. And remember, a gentle fork press makes pretty tops without cracking the cookies too deeply.
FAQs
Q: Can I use natural peanut butter?
A: Yes, but stir it well and skip added salt since natural brands often include their own.
Q: Why did my cookies spread too much?
A: Butter that’s too warm or dough left out can cause excess spreading—chill for 10 minutes before baking.
Q: How can I make them dairy-free?
A: Swap butter for coconut oil or vegan margarine, and check that your peanut butter has no dairy additives.
Q: Is it okay to freeze the cookie dough?
A: Absolutely—freeze dough balls on a tray, then transfer to a freezer bag; bake from frozen, adding a minute or two to the time.
Q: My cookies turned out dry—what went wrong?
A: Likely overbaking or using too much flour; spoon and level your flour instead of scooping directly.
Q: Can I use peanut butter powder instead of creamy?
A: Powder tends to dry the dough; for best texture, stick with creamy or natural peanut butter.
Q: Any tips for perfect crisscross marks?
A: Dip your fork in cool water or flour before each press to keep the dough from sticking.
Conclusion
These Peanut Butter Cookie Recipe favorites marry old-school charm with new-school texture tweaks, giving you crisp edges and chewy middles every single time. They’re simple enough for a quick after-school snack and special enough for holiday cookie swaps. Give them a whirl this afternoon, let me know how they turned out in the comments, and don’t hesitate to explore more easy homemade desserts right here on the blog!
Peanut Butter Cookie Recipe
Ingredients
- ½ cup unsalted butter (1 stick) unsalted butter (1 stick) softened at room temperature (Land O’Lakes recommended)
- ½ cup granulated sugar granulated sugar
- ½ cup packed light brown sugar packed light brown sugar Domino works great
- 1 cup creamy peanut butter creamy peanut butter no-stir variety (Skippy or Jif)
- 1 large egg large egg room temperature (for best binding)
- 1 teaspoon pure vanilla extract pure vanilla extract
- 1¼ cups all-purpose flour all-purpose flour (or a 1:1 gluten-free blend)
- ½ teaspoon baking soda baking soda
- ¼ teaspoon fine sea salt fine sea salt (reduce if your peanut butter is salted)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add peanut butter, egg, and vanilla; mix on low speed until smooth. In a small bowl, whisk together flour, baking soda, and salt. Gently fold the dry mix into the wet ingredients. Scoop dough into balls, place on prepared sheets, and press with a fork to create a crisscross pattern.
- Bake for 10–12 minutes until edges are set and tops show fine cracks. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
