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.
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.
Notes
Tips: Natural peanut butter gives you control over sweetness, let the egg sit out before mixing, and chill the dough for crispier edges.
Nutrition
Calories: 120kcal
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