Peanut Butter Cookies Recipe
Treat yourself to a quick, classic Peanut Butter Cookies Recipe that yields soft, golden-brown homemade treats, perfect for dessert or a midday snack.
When I think back to childhood afternoons, there was nothing better than the nutty scent of peanut butter cookies baking in the oven. This is a homemade recipe I’ve tweaked over decades of family gatherings—each batch reminding me of holiday laughter and warm kitchen chats. What makes this baking adventure special? A perfect balance of crunchy sugar edges and tender centers, plus simple pantry staples you probably already have. It’s an easy, no-fuss recipe that’s also versatile: you can dress these cookies up for festive occasions or keep them plain for a quick snack. Uncomplicated, classic, and loved by kids and grown-ups alike, these cookies show why homemade baking never goes out of style.
Why You’ll Love This Peanut Butter Cookies Recipe
• Super easy ingredient list—no fancy items, just pantry essentials
• Ready in under 30 minutes from start to finish (including bake time)
• Perfectly crisp on the edges, tender in the middle—just the right balance
• Great for gifting: toss into holiday boxes or wrap in cellophane for neighbors
• Works with creamy or crunchy peanut butter (your choice!)
• Vegan-friendly option available with simple swaps (see Variations)
• Kid-approved—fun for little hands to help roll dough into balls
• Economical dessert that yields approximately 24 cookies per batch
• Snackable anytime—pairs beautifully with coffee, tea, or a cold glass of milk
Ingredients for Your Peanut Butter Cookies Recipe
• 1 cup (240g) creamy peanut butter (I love Skippy Natural; use unsweetened almond butter for nut-free)
• ¾ cup (150g) granulated sugar (try coconut sugar for a caramel-like twist)
• ½ cup (110g) light brown sugar, packed (adds chew and depth—dark brown works too)
• 1 large egg, room temperature (for vegan, substitute with flax ‘egg’: 1 tbsp ground flax + 3 tbsp water)
• 1 tsp pure vanilla extract (use Nielsen-Massey for best flavor)
• ½ tsp baking soda (fresh is key—check the date)
• ¼ tsp fine sea salt (omit if your peanut butter is already salted)
• Optional: ½ cup (85g) semi-sweet chocolate chips or chopped peanuts
Tip: For extra smooth dough, let peanut butter warm slightly on the counter; it creams up faster.
Directions
1. Preheat and prep. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat—these tools ensure even browning and easy cleanup.
2. Mix wet ingredients. In a medium bowl, whisk the egg, vanilla extract, and both sugars until light and fluffy—about 2 minutes by hand or 1 minute on low with a hand mixer. You’ll notice the mix lighten in color; that’s your cue.
3. Add peanut butter. Dollop in the peanut butter and stir until smooth. There’s something soothing about folding this delicious batter—take a moment to inhale that nutty aroma.
4. Combine dry ingredients. Sprinkle the baking soda and salt over the batter; stir gently until no streaks of flour remain. If you see dry spots, finish mixing with a silicone spatula.
5. Scoop and shape. Use a small cookie scoop (1.5 tbsp recommended) or roll dough into 1-inch balls with lightly floured hands. Place dough balls 2 inches apart.
6. Make the pattern. Press the back of a fork down into each ball, creating a classic crosshatch—it’s both decorative and helps the cookies bake evenly.
7. Bake. Slide trays into the center rack and bake for 10–12 minutes, rotating sheets halfway for uniform color. Watch the edges—they should look set and just beginning to brown.
8. Cool and set. Let cookies rest on the sheet for 5 minutes; they’ll continue to firm up. Transfer to a wire rack to cool completely before serving.
Servings & Timing
Yield: Makes about 24 classic peanut butter cookies
Prep Time: 10 minutes (plus 3 minutes to cool the egg if refrigerated)
Bake Time: 10–12 minutes per sheet (plan for two batches if using one oven rack)
Total Time: Around 25–30 minutes from start to finish—perfect for a quick dessert or last-minute treat
Variations
• Double Chocolate Crunch: Fold in ½ cup cocoa powder with the dry mix and add chocolate chips for a rich twist.
• Peanut Butter & Jelly Sandwich Cookies: Spread a teaspoon of raspberry jam between two cooled cookies.
• Oatmeal Peanut Butter Cookies: Stir in ½ cup old-fashioned oats for extra chew and fiber.
• Vegan & Gluten-Free: Swap the egg for a flax ‘egg’ and use a gluten-free 1:1 flour blend instead of peanut butter alone.
• Spiced Up: Add ½ tsp ground cinnamon and a pinch of nutmeg for a cozy, autumnal snack.
• Crazy Crunch: Mix in ¼ cup chopped roasted peanuts or crushed pretzels for texture contrast.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days— they stay soft at the center and crisp at the edge. For longer stash, freeze in a sealed freezer bag for up to 3 months. To thaw, leave cookies at room temp for 10–15 minutes or microwave a single cookie for 8–10 seconds (just enough to bring back that fresh-baked warmth).
Make-Ahead Advice: You can chill the cookie dough for up to 24 hours; this deepens flavor and firms the dough, making it easier to scoop neat balls.
Notes
• Using light brown sugar adds moisture and chew—if you skip it, cookies may turn out slightly cakier.
• Fresh baking soda ensures that classic lift and slight crackle on top; expired soda can lead to flatter cookies.
• For uniform size and baking, weigh your dough balls—kitchen scales make life easier.
• Tried a high-altitude twist? Drop oven temp by 15°F and reduce sugar by a tablespoon for the best results.
• If you prefer crisper cookies, leave them in the oven an extra minute or two, watching carefully to avoid burning edges.
FAQs
Q: Can I use crunchy peanut butter instead of creamy?
A: Absolutely—you’ll get extra texture and nutty bites; just expect a slightly more rustic crumb.
Q: Why did my cookies spread too much?
A: Common causes are warm dough or too much butter in the peanut butter—chill dough for 15 minutes or use a firmer peanut butter.
Q: Can I freeze the dough instead of baked cookies?
A: Yes—scoop dough onto a tray, freeze solid, then store balls in a freezer bag; bake straight from frozen, adding 1–2 minutes to baking time.
Q: How do I make these cookies vegan?
A: Replace the egg with one flax ‘egg’ (1 tbsp ground flax + 3 tbsp water) and ensure your peanut butter has no hidden dairy.
Q: Is there a low-sugar version?
A: You can swap granulated sugar with allulose or erythritol in a 1:1 ratio; texture will be similar, though browning may vary.
Q: What’s the best way to get that classic fork-hatch look?
A: Dip your fork in sugar or flour before pressing to prevent sticking, and press firmly but not too deep—just enough to flatten.
Q: Why are my cookies too dry or crumbly?
A: If you overbake or reduce fat too much, cookies lose their chew—check oven time and stick with the recipe’s fat ratio.
Q: Can I add mix-ins like M&Ms or toffee bits?
A: Go right ahead—treat this dough like a base canvas for any candy, chip, or nut your heart desires.
Conclusion
There you have it—a timeless Peanut Butter Cookies Recipe that’s as fuss-free as it is delicious. Whether you’re a seasoned baker or just learning the ropes, these cookies bring comfort and smiles with every bite. Give this recipe a whirl, drop a comment with your favorite twist, and don’t forget to check out my other easy baking ideas for more sweet inspiration!
Peanut Butter Cookies Recipe
Ingredients
- 1 cup creamy peanut butter I love Skippy Natural; use unsweetened almond butter for nut-free
- 3/4 cup granulated sugar try coconut sugar for a caramel-like twist
- 1/2 cup light brown sugar packed, adds chew and depth—dark brown works too
- 1 large egg room temperature (for vegan, substitute with flax ‘egg’: 1 tbsp ground flax + 3 tbsp water)
- 1 tsp pure vanilla extract use Nielsen-Massey for best flavor
- 1/2 tsp baking soda fresh is key—check the date
- 1/4 tsp fine sea salt omit if your peanut butter is already salted
- 1/2 cup semi-sweet chocolate chips or chopped peanuts
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat.
- In a medium bowl, whisk the egg, vanilla extract, and both sugars until light and fluffy—about 2 minutes by hand or 1 minute on low with a hand mixer.
- Dollop in the peanut butter and stir until smooth.
- Sprinkle the baking soda and salt over the batter; stir gently until no streaks of flour remain.
- Use a small cookie scoop or roll dough into balls. Place dough balls 2 inches apart.
- Press the back of a fork down into each ball, creating a classic crosshatch.
- Slide trays into the center rack and bake for 10–12 minutes, rotating sheets halfway for uniform color.
- Let cookies rest on the sheet for 5 minutes; transfer to a wire rack to cool completely before serving.
