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Peanut Butter Cookies Recipe
This Peanut Butter Cookies Recipe yields soft, chewy homemade treats with just five pantry staples—no chilling required.
If you’ve ever wanted a classic dessert that feels like a hug in every bite, this is it. These peanut butter cookies capture that perfect balance of sweet and salty, and according to a 2024 survey by the National Peanut Board, they rank third in popularity behind chocolate chip and sugar cookies—so you know you’re in good company. I first developed this quick, easy recipe back when my kids were in elementary school; it became our go-to snack for after-school munchies, bake sales, and even holiday gift boxes. Beyond the nostalgia, there’s a little health boost too: natural peanut butter delivers plant-based protein and heart-healthy fats, making these cookies a smarter choice when you need a dessert fix.
Whether you’re diving into baking for the holidays or just craving a midweek treat, these cookies are budget-friendly, require zero special equipment, and come together in under 30 minutes. Now, let’s look at why you’ll love this recipe.
Why You’ll Love This Recipe
- Ready in under 30 minutes—perfect for a quick snack or unexpected guests
- Uses just five pantry staples you probably already have
- No mixer, no chill time—just mix, scoop, and bake
- Soft, chewy centers with delightfully crisp edges every time
- Budget-friendly baking—less than $0.20 per cookie (based on 2024 USDA data)
- Customizable: make them gluten-free, vegan, or extra decadent
- Ideal for gift boxes, school fundraisers, or midweek dessert fixes
- Kid-approved kitchen project: little hands can help roll the dough
- Great leftover dunked in milk, coffee, or tea
Ingredients
- 1 cup creamy peanut butter (natural or branded like Skippy or Jif; smooth gives best texture)
- 2/3 cup granulated sugar (swap for coconut sugar for a hint of caramel)
- 1 large egg, room temperature (or use a “flax egg” for a vegan twist)
- 1 tsp pure vanilla extract (optional, but it deepens the flavor)
- 1/4 tsp fine sea salt (omit if your peanut butter is already salted)
- 1/2 tsp baking soda (for gentle lift and crackle)
- 2 tbsp quick-cook oats (optional, adds a rustic chew and fiber)
Tip: Let the egg and peanut butter sit at room temp for 10 minutes so they blend smoothly. If your kitchen is cold, try warming the jar of peanut butter in a bowl of hot water for a minute.
Directions
-
Preheat & Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat—this prevents sticking without extra grease. -
Mix the Base
In a large bowl, stir together peanut butter, sugar, and the egg until shiny and well combined. You’ll notice the dough turn glossy; that’s your cue it’s ready for the next step. -
Add Flavor Boosters
Sprinkle in vanilla, salt, baking soda, and oats (if using). Fold gently so you don’t overmix—overworking can make cookies tough. -
Scoop & Shape
Use a 1½-tbsp cookie scoop or a spoon to portion dough into balls. Roll lightly between your palms to smooth out cracks, then place about 2 inches apart on the baking sheets. -
Create the Classic Grid
Press each ball with a greased fork, first one direction, then the other—this gives the signature crisscross and helps cookies bake evenly. -
Bake to Perfection
Slide trays into the center rack. Bake 10–12 minutes, until edges look set but centers are still soft. They firm up as they cool, so don’t let them brown too much. -
Cool & Transfer
Let cookies rest on the sheet for 5 minutes; they’ll finish cooking gently. Then transfer to a wire rack to cool completely—this keeps them crisp on the outside and tender inside. -
Enjoy & Share
Grab one straight from the rack or save them for later. Pro tip: sprinkle a tiny pinch of flaky sea salt on top right out of the oven for a gourmet twist.
Servings & Timing
- Yield: Makes about 24 cookies
- Prep Time: 10 minutes (plus 10 minutes for ingredients to warm)
- Bake Time: 10–12 minutes per batch
- Total Time: Approximately 25–30 minutes from start to finish
Variations
- Chocolate Chip Peanut Butter: Fold in ½ cup semisweet chips for extra richness.
- PB&J Thumbprint: Press indent, fill with 1 tsp jam before baking.
- Vegan Friendly: Swap egg for flax egg (1 tbsp ground flax + 3 tbsp water).
- Keto Twist: Replace sugar with erythritol blend (1:1 ratio) and add stevia if desired.
- Spicy Kick: Stir in ¼ tsp cayenne or chili powder for a surprising heat.
- Nut-Free Swap: Use sunflower seed butter and add a drop of almond extract for depth.
Storage & Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Fridge: Cookies stay fresh for 5 days—bring to room temp before serving to soften.
- Freezer: Freeze baked cookies up to 3 months; thaw on the counter for 15 minutes.
- Make-Ahead Tip: Store unbaked dough balls in a sealed bag, freeze for up to 1 month, then bake straight from frozen—add 1–2 extra minutes to baking time.
Notes
- Dough Too Sticky? Chill for 5–10 minutes or stir in an extra tablespoon of flour or oats.
- Even Baking: Rotate sheets halfway through if your oven has hot spots.
- Texture Tweaks: For chewier cookies, swap half the sugar for light brown sugar.
- Crunch Factor: Stir in ¼ cup chopped peanuts or toffee bits at the end.
- Flavor Depth: Swap vanilla for almond extract or add 1 tsp cocoa powder for a peanut-chocolate duo.
FAQs
• Can I use crunchy peanut butter instead of creamy?
Yes—you’ll get little bits of peanut in each bite for extra crunch. Adjust sugar if your butter is sweetened.
• Why did my cookies spread too much?
Likely your dough was too warm—pop it in the fridge for 10 minutes before baking next time.
• How do I make these gluten-free?
These are naturally gluten-free if you omit oats or use certified GF oats—no wheat flour here!
• Can I halve the recipe?
Absolutely—just whisk half the ingredients in a smaller bowl and bake as directed.
• What’s the best way to measure sugar?
Spoon sugar into your cup measure and level off with a knife for accuracy.
• My cookies are crumbly—help!
Try adding 1–2 teaspoons of milk or syrup, or let the dough rest a few minutes for hydration.
• Can I mix dough by hand?
For sure—you don’t need a mixer. A sturdy spoon or spatula works just fine.
• How should I reheat leftover cookies?
Warm them for 5–7 seconds in the microwave or 3 minutes in a 300°F oven for that just-baked vibe.
Conclusion
These easy, quick peanut butter cookies deliver classic flavor with minimal fuss—ideal for bake sales, after-school snacks, or cozy nights in. Give them a try, then drop a comment below or tag your photos with #PeanutButterPerfection. Happy baking!
Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter natural or branded like Skippy or Jif; smooth gives best texture
- 2/3 cup granulated sugar swap for coconut sugar for a hint of caramel
- 1 large egg room temperature
- 1 tsp pure vanilla extract optional, but it deepens the flavor
- 1/4 tsp fine sea salt omit if your peanut butter is already salted
- 1/2 tsp baking soda for gentle lift and crackle
- 2 tbsp quick-cook oats optional, adds a rustic chew and fiber
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat.
- Stir together peanut butter, sugar, and the egg in a large bowl until shiny and well combined.
- Sprinkle in vanilla, salt, baking soda, and oats (if using). Fold gently to combine.
- Use a cookie scoop or spoon to portion dough into balls. Roll lightly between palms and place on baking sheets.
- Press each ball with a greased fork in a crisscross pattern.
- Bake for 10-12 minutes until edges are set but centers are still soft. Do not overbake.
- Let cookies rest on the sheet, then transfer to a wire rack to cool completely.
- Sprinkle with flaky sea salt for a gourmet twist and enjoy! Store leftovers in an airtight container.
