Peanut Butter Cookies

There’s something universally comforting about peanut butter cookies.

My fondest memory of these delightful treats dates back to childhood, when my grandmother would make them on Sunday afternoons.

The smell of peanut butter and sugar baking in the oven was pure bliss, and the warm, crumbly cookies fresh from the tray were the perfect pick-me-up.

What Makes This Recipe Special?

This peanut butter cookie recipe stands out for its simplicity and ability to deliver rich, nutty goodness with minimal effort.

It’s a family-approved recipe that balances the creamy, salty taste of peanut butter with just the right amount of sweetness.

Whether you're a seasoned baker or a kitchen newbie, you’ll find this recipe both approachable and rewarding.

Why You’ll Love These Cookies

These cookies are everything you love about peanut butter—soft, chewy centers, slightly crisp edges, and a delightful crisscross pattern that’s as fun to make as it is iconic.

They require only a handful of pantry staples and can be customized to suit your cravings, whether you like them plain, with chocolate chips, or even gluten-free!

Ingredients You’ll Need

1/2 cup peanut butter (creamy or crunchy, based on preference)
1/2 cup unsalted butter (softened)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Optional add-ins: Chocolate chips, chopped peanuts, or a drizzle of melted chocolate.

DOWNLOAD FREE RECIPE CARD

How to Make Peanut Butter Cookies

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: Cream the Butters and Sugars

In a large mixing bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy. Use an electric mixer if you have one for best results.

Step 3: Add the Egg and Vanilla

Beat in the egg and vanilla extract until well combined.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies tender.

Step 5: Shape the Cookies

Scoop out about a tablespoon of dough and roll it into a ball. Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between them.

Step 6: Create the Crisscross Pattern

Use a fork to gently press down on each dough ball, creating a crisscross pattern.

Step 7: Bake the Cookies

Bake for 10–12 minutes, or until the edges are lightly golden. Avoid overbaking; the cookies will continue to set as they cool.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

DOWNLOAD FREE RECIPE CARD

Pro Tips for Perfect Cookies

Choose the Right Peanut Butter: Use a natural peanut butter for a richer taste, or stick to a commercial brand for a more uniform texture. Avoid overly oily or dry peanut butter.

Chill the Dough: If the dough feels too sticky, chill it in the refrigerator for 15–20 minutes before shaping.

Uniform Cookie Size: Use a cookie scoop for evenly sized cookies that bake uniformly.

Experiment with Add-Ins: Try mixing in chocolate chips, crushed pretzels, or a sprinkle of sea salt for an elevated flavor profile.

Monitor Baking Time: The cookies should look slightly underdone in the center when you take them out; they’ll set as they cool.

Variations and Customizations

Gluten-Free Option: Use gluten-free flour or skip the flour entirely (this recipe is naturally flourless!).
Double Chocolate Delight: Add cocoa powder to the dough or dip the cooled cookies in melted chocolate.
Chunky Peanut Butter: Swap creamy peanut butter for crunchy to add texture.
PB&J Cookies: Top each cookie with a dollop of your favorite jam before baking.
Holiday Twist: Add festive sprinkles or drizzle with white chocolate for a seasonal touch.

Storage Instructions

Room Temperature: Store cookies in an airtight container for up to a week. To maintain freshness, add a slice of bread to the container.

Freezing Baked Cookies: Place cooled cookies in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before serving.

Freezing Dough: Shape the dough into balls and freeze on a baking sheet. Once frozen, transfer the balls to a freezer bag. Bake directly from frozen, adding 1–2 minutes to the baking time.

FAQs

Q: Can I use almond butter instead of peanut butter?
A: Absolutely! Almond butter can be a delicious alternative. Note that the texture and flavor will vary slightly.

Q: How do I make the cookies softer?
A: Reduce the baking time slightly and ensure you don’t overmix the dough to maintain a softer texture.

Q: Can I make these cookies vegan?
A: Yes! Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).

Q: My cookies are crumbly. What went wrong?
A: Crumbly cookies could mean the dough was too dry. Try using a creamier peanut butter or adding a splash of milk to the dough.

Q: Are these cookies safe for people with peanut allergies?
A: Unfortunately, this recipe isn’t allergy-friendly. However, you can substitute peanut butter with sunflower seed butter for a nut-free alternative.

Happy baking!

Did you like this article? Spread the word!