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These classic Peanut Butter Cookies strike the perfect balance of sweet and salty, with a tender chew and just-crisp edge you can’t resist. They’re quick, fuss-free, and irresistible for dessert or an afternoon snack.
Why You’ll Love This Recipe
- Ready in under 30 minutes—no long chill or rise times
- One-bowl mixing—minimal cleanup (goodbye mountain of dishes!)
- Pantry staples only—peanut butter, sugar, egg, baking soda, vanilla
- Naturally gluten-free (flourless delight) for sensitive tummies
- Tender centers with lightly crisped edges—every bite is perfect
- Crowd-pleaser at cookie exchanges, school bake sales, or holiday trays
- Kid-friendly project—let little hands roll and press dough
- High in protein and hearty fats—125 calories per cookie (USDA data)
- Flexible sweetness—swap sugars or add a drizzle of honey
Ingredients
- 1 cup creamy peanut butter (unsalted, e.g. Skippy Natural)
- ¾ cup granulated sugar (adjust to taste)
- ¾ cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt (omit if peanut butter is salted)
Directions
- Preheat and prep
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. This little step helps cookies slide off easily—and hey, it warms up the kitchen just right for fall baking. - Whisk wet ingredients
In a large bowl, crack in the egg, then whisk together the granulated sugar, brown sugar, and vanilla extract until the mixture looks gloss-smooth and lighter in color. Feeling fancy? Use a stand mixer on low speed, but a trusty whisk works just as well. - Stir in peanut butter and soda
Add the creamy peanut butter, baking soda, and salt to the bowl. Stir vigorously until you form a soft, slightly sticky dough—no fancy tools required. If it seems too stiff, let it rest 2 minutes; the peanut oils will loosen up. - Portion the dough
Scoop out roughly 1½-tablespoon portions (about 24 balls) and arrange them 2 inches apart on the baking sheets. You could weigh them if precision is your thing, but a good cookie scoop or two spoons does the trick. - Make the classic fork pattern
Dip a fork in sugar (it prevents sticking), then gently press each dough ball into a crisscross design. This flattens them for even baking and gives that nostalgic, homemade look we all love. - Bake to perfection
Slide trays into the oven and bake 10–12 minutes, until the edges are set and just starting to turn golden. You’ll know they’re done when your kitchen smells like roasted peanuts—total comfort vibes. - Cool and savor
Let cookies rest on the sheet for 5 minutes; they’ll firm up as they cool. Then transfer them to a wire rack. Honestly, fresh-out-of-the-oven is divine, but these store beautifully too.
Servings & Timing
Makes: 24 cookies
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: about 22 minutes
Variations
• Chocolate-Chip Swirl: Fold in ½ cup mini chocolate chips before baking.
• Honey Peanut Butter: Swap 2 tablespoons of sugar for honey for floral sweetness.
• Crunch Lover’s: Use crunchy peanut butter and sprinkle chopped peanuts on top.
• Oat-Studded: Stir in ½ cup quick oats for a heartier texture.
• Vegan Twist: Replace egg with ¼ cup applesauce plus 1 teaspoon baking powder.
• Spiced Up: Add ½ teaspoon cinnamon and a pinch of cayenne for warmth.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days—parchment between layers keeps them from sticking. For longer stints, freeze in zip-top bags up to 3 months; thaw at room temperature or zap one cookie 5–7 seconds in the microwave for that fresh-baked feel.
FAQs
Q: My dough is crumbly—what gives?
A: Let the peanut butter sit at room temperature 15 minutes so it blends smoothly. If still dry, stir in ½ teaspoon water or extra egg white.
Q: Why are my cookies too flat?
A: Make sure you measure baking soda accurately; too much liquid or too little soda can cause over-spread. Chill the dough 5 minutes if your kitchen is warm.
Q: Can I use natural peanut butter?
A: Yes—just stir well before measuring so the oils are incorporated, or refrigerate the dough 10 minutes to firm up.
Q: How do I get that signature fork pattern?
A: Dipping the fork in granulated sugar first prevents sticking and creates those clean lines.
Q: Are these cookies freezer-friendly?
A: Absolutely—freeze baked or unbaked balls for up to 3 months, then bake or thaw at room temp.
Q: Can I make them in advance for a party?
A: Bake them the day before; store airtight at room temperature and they’ll stay tender.
Q: What’s the best sugar ratio for chewiness?
A: More brown sugar equals more moisture—swap up to ¼ cup of granulated for brown for an extra-chewy bite.
Q: Egg allergy—any substitutes?
A: Try ¼ cup mashed ripe banana or applesauce plus ½ teaspoon baking powder; texture will be softer.
Conclusion
These homemade Peanut Butter Cookies are a testament to how simple ingredients can create pure comfort. With no fancy steps and just a handful of pantry staples, you’ll have a batch of sweet, chewy delights in under half an hour. Give them a whirl, share your feedback below, and explore more cookie inspiration—like our Chewy Chocolate Chip Cookies—for endless baking joy!
Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter unsalted (e.g., Skippy Natural)
- 3/4 cup granulated sugar adjust based on sweetness
- 3/4 cup light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract pure
- 1/4 teaspoon salt omit if using salted peanut butter
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together the egg, granulated sugar, brown sugar, and vanilla extract until smooth and pale.
- Stir in the peanut butter, baking soda, and salt until a soft dough forms—no need for an electric mixer!
- Use a 1.5-tablespoon cookie scoop or spoon to portion dough balls about 24 total, placing them 2 inches apart on the prepared sheets.
- Gently press each ball with a fork, making a crisscross pattern; this helps the cookies bake evenly and look traditional.
- Bake for 10–12 minutes until edges are set but centers remain tender; cookies will firm up as they cool.
- Let cookies rest on the baking sheet for 5 minutes before moving them to a rack to cool completely.
