Peanut butter cookies are a timeless, comforting bake that hinge on one bold flavor and a few simple techniques. I make these often for weeknight treats and school lunches because they come together quickly and deliver a perfect balance of sweet and nutty. For a classic take on this cookie, I often compare notes with a trusted classic peanut butter cookies recipe to refine texture and timing.
Why Make This Recipe
- Deep peanut flavor with a tender center and lightly crisp edges — a crowd-pleaser for kids and adults alike.
- Very pantry-friendly: most recipes use pantry staples like peanut butter, sugar, flour, and eggs for fast prep.
- Easy to scale: double the batch for parties or halve it for a small household without changing technique.
- Great for gift-giving and cookie swaps because they transport well and slice cleanly when stacked.
Personal insight: I love this recipe because a short chill and a quick fork press transforms simple dough into a cookie with a homemade, nostalgic look and perfect bite — try it for instant comfort baking.
For a chewier twist I sometimes study an irresistibly thick and chewy peanut butter cookies version to decide whether to add an extra egg yolk or brown sugar.
Recipe Overview
- Prep time: 15–20 minutes active (plus 30 minutes chill if you choose)
- Cook time: 10–12 minutes per batch at 350°F (175°C)
- Total time: about 30–45 minutes including optional chilling
- Servings: about 24 cookies (1-inch scoop)
- Difficulty: Easy — basic mixing and baking skills required
- Method: Cream wet ingredients, fold in dry ingredients, scoop, fork-press crosshatch, bake on parchment-lined sheets
My Experience Making This Recipe
I tested this version several times to balance chew and spread; chilling the dough for at least 30 minutes gave better shape and flavor. I also learned that using a cookie scoop keeps sizes consistent and baking times predictable.
How to Make Peanut Butter Cookies
Start by creaming 1/2 cup (115 g) unsalted butter with 3/4 cup (150 g) granulated sugar and 1/2 cup (100 g) packed brown sugar until light, then beat in 1 large egg and 1 teaspoon vanilla. Mix in 1 cup (260 g) peanut butter (creamy or chunky) and fold in 1 1/4 cups (150 g) all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until just combined. Chill 30 minutes if you want thicker cookies, then scoop 1–1.5 tablespoons of dough, roll lightly, and press with a fork to form the classic crosshatch. Bake on a parchment-lined sheet at 350°F (175°C) for 10–12 minutes until edges are set and centers look slightly soft.
Expert Tips for Success
- Use a stand mixer or electric hand mixer to cream butter and sugars until pale; this traps air for a lighter cookie.
- For even cookies, use a 1-tablespoon or 1-inch cookie scoop and place dough 2 inches apart on the sheet.
- Chill dough 30–60 minutes for thicker cookies and better flavor development; chilled dough also reduces excessive spreading.
- If your peanut butter is natural (oil separated), stir it until smooth or use a stabilized commercial peanut butter for consistent texture. For flavor contrast try adding chopped roasted peanuts or a sprinkle of sea salt. I often test this approach against a fun variation like triple Reeses peanut butter cookies when I want a deeper chocolate-peanut combo.
How to Serve Peanut Butter Cookies
- Serve warm from the oven with cold milk for classic comfort.
- Plate on a cookie tray with a variety of textures: chewy chocolate chip and crisp butter cookies for a holiday platter.
- For a grown-up twist, sandwich two cookies with a thin layer of ganache or raspberry jam.
- Garnish with a light sprinkle of flaky sea salt to highlight the peanut flavor when serving to adults.
Storage and Reheating Guide
Store completely cooled cookies in an airtight container at room temperature for up to 5 days; place parchment between layers to prevent sticking. Freeze baked cookies in a single layer on a sheet pan, then transfer to a freezer-safe bag for up to 3 months; thaw at room temperature for 20–30 minutes. To freeze dough, scoop onto a tray, freeze until solid, then stash in bags; bake from frozen adding 1–2 minutes to the bake time. For reheating, warm a single cookie in a 300°F (150°C) oven for 4–6 minutes or microwave for 8–10 seconds to restore that just-baked softness; if you want no-bake options, I sometimes reference vintage no-bake cookies when hosting without an oven.
Recipe Variations
- Gluten-free: replace all-purpose flour with a 1:1 gluten-free blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
- Dairy-free: swap butter for refined coconut oil (solid) or vegan butter, and check labels on peanut butter for no dairy.
- Lower-sugar: reduce granulated sugar to 1/2 cup and use 1/3 cup brown sugar for some chew while cutting sweetness.
- No-bake: for a simpler treat, try a peanut butter no-bake cookies adaptation that uses oats and cocoa for texture without an oven.
Nutritional Highlights
- Peanuts supply plant-based protein and heart-healthy monounsaturated fats, which help make these cookies satisfying.
- These are calorie-dense treats; a reasonable portion is 1–2 small cookies (about 50–100 kcal each depending on size).
- Allergens: contains peanuts and eggs; check substitutions carefully for nut-allergy or egg-free needs.
Troubleshooting Common Issues
- Cookies spread too much: chill dough, reduce oven temperature by 10–15°F, or use a higher-protein flour. Make sure baking soda is fresh.
- Cookies are dry and crumbly: reduce flour slightly (by 1–2 tablespoons) or add an extra egg yolk for richness and binding.
- Centers underbaked while edges brown: use a light-colored baking sheet and rotate halfway through; shorter, hotter bakes can over-darken edges.
Frequently Asked Questions
Q: Can I use natural peanut butter that separates?
A: Yes, but stir the oil back into the solids until smooth. If the texture is very loose, reduce any added butter or oil slightly to keep dough from becoming too wet. Chilling helps stabilize natural peanut butter dough.
Q: How do I get classic fork crosshatch marks without sticking?
A: Lightly dampen the tines of the fork or dust them with a little granulated sugar to prevent sticking, and press straight down — don’t drag — to keep a clean pattern.
Q: Can I make these ahead and freeze the dough?
A: Absolutely. Scoop dough onto a sheet, freeze until solid, then store in a sealed bag up to 3 months. Bake from frozen, adding 1–2 minutes to the time and checking for a soft center.
Q: What gives a cookie chew vs crisp texture?
A: Higher brown sugar and slightly underbaking (remove when centers are soft) yield chewiness; higher white sugar, longer bake, and thinner dough produce crisper cookies. Also, adding an extra egg yolk increases chew and richness.
Peanut Butter Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Timeless peanut butter cookies that are sweet, nutty, and incredibly easy to make.
Ingredients
- 1/2 cup (115 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (260 g) peanut butter (creamy or chunky)
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Cream the unsalted butter, granulated sugar, and brown sugar until light.
- Beat in the egg and vanilla extract.
- Mix in the peanut butter until well combined.
- Fold in the all-purpose flour, baking soda, and salt until just combined.
- Chill the dough for 30 minutes if desired.
- Scoop 1–1.5 tablespoons of dough, roll lightly, and press with a fork to create a crosshatch pattern.
- Bake on a parchment-lined sheet at 350°F (175°C) for 10–12 minutes until edges are set.
Notes
Chilling the dough helps achieve thicker cookies and better flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 10g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg