Would you like to save this?
We'll email this post to you, so you can come back to it later!
Peanut Butter Cookie Recipe
This easy, homemade Peanut Butter Cookie Recipe yields soft, chewy centers with a hint of crunch—perfect for dessert, snack time, or gifting.
I’ve been baking cookies since my kiddos were little, and these peanut butter beauties never disappoint. What makes this recipe unique is its balance of chewy and crunchy textures, plus just a handful of simple pantry staples. Unlike some dessert recipes that call for a dozen bowls and fancy tools, this one stays straightforward: classic peanut butter, sugar, an egg, a dash of vanilla—and boom, you’ve got happiness on a baking sheet. I often whip these up when the weather turns chilly or when I need a last-minute treat for book club. According to Google Trends, searches for “peanut butter cookie recipe” spike about 20% around the holidays, so you’re right on time if you want to impress friends and family with an easy, homemade treat.
Why You’ll Love This Peanut Butter Cookie Recipe
– Absolutely no mixer needed—just a sturdy spoon and a bowl
– Ready in under 30 minutes from cupboard to countertop
– Chewy inside, lightly crunchy on the outside—double delight
– Uses pantry staples: peanut butter, sugar, egg, vanilla
– Perfect for cookie swaps, care packages, or an afternoon pick-me-up
– Naturally gluten-friendly if you use certified gluten-free flour
– Kid-approved and grandkid-tested—messy fingers guaranteed!
– Minimal cleanup with only one sheet pan
Ingredients for Peanut Butter Cookie Recipe
– 1 cup creamy peanut butter (natural or your favorite brand like Jif or Skippy)
– ⅔ cup granulated sugar (can swap half for coconut sugar for a deeper flavor)
– ½ cup brown sugar, packed (adds chewiness and a hint of molasses)
– 1 large egg, room temperature (lets cookies spread evenly)
– 1 teaspoon pure vanilla extract (Madagascar or Tahiti for richer aroma)
– ½ teaspoon baking soda (for a light rise)
– ¼ teaspoon fine sea salt (balances the sweetness; skip if your peanut butter is salty)
– Optional: ½ cup chopped peanuts or chocolate chips (for extra crunch or melty chocolate pockets)
Tips on ingredients
• Natural peanut butter with just peanuts (no sugar) gives you full control—adjust sweetness as you like.
• Let the egg sit out 20 minutes before mixing for smoother blending.
• If you prefer ultra-crunchy cookies, swap half the peanut butter for crunchy variety.
Directions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper. A silicone mat works too—either one keeps clean-up a breeze.
2. In a medium bowl, stir together peanut butter and sugars until you see uniform color. No need for a stand mixer; a sturdy wooden spoon does the trick.
3. Whisk in the egg and vanilla until the batter looks glossy. If it seems too stiff, give it 30 seconds in the microwave to soften.
4. Sprinkle baking soda and salt over the top, then fold gently. You’re aiming for a smooth, scoopable dough.
5. Scoop tablespoonfuls of dough and roll into balls—wet your hands if it sticks. Space them about 2 inches apart on the sheet.
6. Press each ball lightly with a fork, creating that classic crisscross pattern. Feel free to press deeper if you like thinner, crispier edges.
7. Bake for 10–12 minutes, or until edges are just turning golden. Remember: these cookies will look soft in the center but will firm up as they cool.
8. Let them rest on the pan for 5 minutes, then transfer to a wire rack. Sneak one now—or wait for your guests!
Servings & Timing
Makes about 18–20 cookies
Prep Time: 10 minutes
Bake Time: 10–12 minutes
Cool Time: 5 minutes
Total Time: ~30 minutes from start to finish
Variations
– Chocolate-dipped: Melt dark or milk chocolate and dip half of each cookie.
– Honey-sweet: Replace brown sugar with honey for a lighter sweetness.
– Oat crunch: Stir in ½ cup old-fashioned oats for extra texture.
– Almond twist: Swap peanut butter for almond butter and top with sliced almonds.
– Spiced up: Add ½ teaspoon cinnamon and a pinch of nutmeg for warmth.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to five days. For longer stints, freeze in a zip-top bag for up to three months. To thaw, leave on the countertop for 30 minutes or microwave a single cookie for 10 seconds—just enough to bring back that fresh-baked vibe. You can even make the dough ahead, freeze the balls on a tray, then bake straight from the freezer—add a minute or two to the bake time.
Notes
Honestly, I found that chilling the dough for 15 minutes gave the crispiest edges while keeping the middle chewy. If your kitchen is warm, pop the dough in the fridge before scooping—it stops the cookies from spreading into pancake shapes. I also learned that natural peanut butter sometimes separates; just stir really well or give it a quick zap in the microwave.
FAQs
Q: Can I use chunky peanut butter?
A: Absolutely—chunky adds nutty bites and extra crunch.
Q: Why did my cookies flatten too much?
A: The dough was likely too warm; chill it for 10–15 minutes before scooping.
Q: Are these cookies gluten-free?
A: Yes, if your peanut butter and baking soda are certified gluten-free.
Q: Can I make vegan peanut butter cookies?
A: Swap the egg for ¼ cup applesauce or a flax egg (1 tbsp ground flax + 2½ tbsp water).
Q: How do I get them chewier?
A: Use more brown sugar than white sugar and pull them out of the oven at 10 minutes.
Q: Can I halve this recipe?
A: Sure—just shift measurements accordingly and check your bake time a bit sooner.
Q: What’s the best way to measure peanut butter?
A: Scoop into your measuring cup, then level off with a knife for accuracy.
Conclusion
These simple, homemade peanut butter cookies bring together chewy centers and lightly crisp edges with almost zero fuss. Whether you’re baking for dessert, sharing at a bake sale, or just craving a sweet boost, this Peanut Butter Cookie Recipe delivers every time. Give it a try, leave a comment below with your tweaks, and don’t forget to explore my chocolate chip cookie and lemon bar recipes next!
Peanut Butter Cookie Recipe
Ingredients
- 1 cup creamy peanut butter natural or your favorite brand like Jif or Skippy
- 2/3 cup granulated sugar can swap half for coconut sugar for a deeper flavor
- 1/2 cup brown sugar packed (adds chewiness and a hint of molasses)
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract Madagascar or Tahiti for richer aroma
- 1/2 teaspoon baking soda for a light rise
- 1/4 teaspoon fine sea salt balances the sweetness; skip if your peanut butter is salty
- 1/2 cup chopped peanuts or chocolate chips for extra crunch or melty chocolate pockets
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper. A silicone mat works too—either one keeps clean-up a breeze.
- In a medium bowl, stir together peanut butter and sugars until well combined.
- Whisk in the egg and vanilla until the batter looks glossy.
- Sprinkle baking soda and salt over the top, then fold gently to create a smooth, scoopable dough.
- Scoop tablespoonfuls of dough, roll into balls, and place on the baking sheet. Press each ball lightly with a fork. Bake for 10-12 minutes.
- Let the cookies rest on the pan for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
