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.
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.
Notes
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed freezer bag for up to 3 months.
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