Peanut Butter Cookies
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Peanut Butter Cookies are one of those classic cookie recipes that never really needs much explaining. They’re soft, sweet, a little salty, and full of peanut butter flavor with that crisscross top everyone expects. This recipe uses simple pantry ingredients and bakes into tender cookies with lightly golden edges and soft centers. If you love classic cookie recipes, try my Chocolate Chip Cookies or Easy Butter Cookies next.
Why You’ll Love Peanut Butter Cookies
- Classic peanut butter flavor with soft centers and lightly golden edges.
- Made with simple pantry ingredients.
- No complicated steps or special equipment needed.
- Works with 1:1 gluten-free flour or all-purpose flour.
- Perfect for cookie trays, after-school snacks, or freezing for later.
Ingredients Needed To Make Peanut Butter Cookies
- Butter – Room temperature butter helps the dough mix smoothly and gives the cookies a rich flavor.
- Brown sugar – Adds moisture and helps keep the cookies soft.
- Sugar – Adds sweetness and helps the edges bake up lightly golden.
- Kosher salt – Balances the sweetness and helps enhance the peanut butter flavor.
- Baking soda – Helps the cookies rise and spread properly.
- Baking powder – Gives the cookies a softer texture.
- Creamy peanut butter – Gives the cookies their classic flavor and soft texture.
- Vanilla extract – Adds warmth and rounds out the flavor.
- Egg – Helps bind the dough together.
- All-purpose flour or 1:1 gluten-free flour – Either option works here depending on your preference.
How To Make Peanut Butter Cookies
- Start by setting your oven to 350 degrees. Make sure you line two cookie sheets with parchment paper.
- Take a mixing bowl, add in the butter and sugars, and get mixing on high for about 5 minutes.
- Next, throw in the egg, vanilla extract, and that delightful peanut butter. Once that’s mixed well, you can introduce the dry ingredients, but remember, mix only until it’s just blended. You don’t want to overdo this step, trust me.
- Now, get your ice cream scoop and start doling out those cookie portions. Remember to press down each mound gently with a fork, creating that iconic crisscross pattern.
- Pop them in the oven and bake for about 11-13 minutes. You’ll know they’re done when the edges start turning a light golden brown.
- Once baked, let the cookies chill on the baking sheet for around 10 minutes before transferring them to a wire rack.
- Once cooled, it’s time to dig in!
Storage For Peanut Butter Cookies
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies or unbaked cookie dough for up to 2 months.
Peanut Butter Cookies
Equipment
- Measuring cups/spoons
- Hand Mixer or Kitchen Aid Mixer
Ingredients
- 1/2 cup butter (room temperature)
- 1/2 cup packed brown sugar
- 1/3 cup sugar
- 1 egg
- 2 tsp
vanilla extract
- 3/4 cup creamy peanut butter
- 1 cup all-purpose flour (or 1:1 gluten-free flour)
- 1/2 tsp baking soda
- ½ tsp baking powder
- ¾ tsp kosher salt
Instructions
- Preheat the oven to 350 degrees.
- Line two cookie sheets with parchment paper.
- Add the butter and sugars to a mixing bowl and mix on high for 5 minutes.
- Add in the egg, vanilla and peanut butter.
- Then add the dry ingredients and mix until just incorporated. Don’t over mix as this will change the texture.
- Use an ice cream scoop to portion the dough into equal-sized cookies.
- Use a fork and press down gently in a crisscross direction.
- Bake for 11-13 minutes.
- The edges will be slightly golden brown.
- Allow the cookies to cool on the baking sheet for 10 minutes then transfer the cookies to a wire rack to cool completely.
Notes
- Use room temperature butter for the best texture.
- Do not overmix the dough once the flour is added.
- Press the dough gently with a fork to help the cookies bake evenly.
- Traditional creamy peanut butter works best for this recipe.
- The cookies will continue setting as they cool on the baking sheet.
Nutrition
Commonly Asked Questions
Peanut butter cookie dough is thicker than many cookie doughs, so pressing the tops down helps them bake more evenly. The crisscross pattern also gives them their classic look.
Traditional creamy peanut butter works best because it gives the dough a more consistent texture. Natural peanut butter can make the cookies spread differently.
Do not overbake them. Remove the cookies when the edges are lightly golden and let them cool on the baking sheet for 10 minutes before transferring.
Yes. Scoop the dough into portions, press lightly with a fork, and freeze on a baking sheet. Once frozen, transfer to a freezer-safe container or bag.
Yes. Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Yes. Chocolate chips work well in this recipe if you want a peanut butter chocolate variation.
