Peanut Butter Cookies
Soft, chewy homemade peanut butter cookies made with just five pantry staples. A classic dessert that is quick, easy, and perfect for any occasion.
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.
Notes
If dough is too sticky, chill or add extra flour/oats. For even baking, rotate sheets halfway through. Customize by adding chocolate chips, jam, or nuts.
Nutrition
Calories: 120kcal
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