If you’re a peanut butter lover, these cookies are your dream come true. They’re soft and chewy on the inside, lightly crisp on the edges, and bursting with that rich, roasted peanut flavor in every bite. Best of all? No dough chilling required. You can go from mixing bowl to warm, golden cookies in under 30 minutes. 🔥
Whether you’re baking a batch for after-school snacks, late-night cravings, or holiday cookie trays, these classic peanut butter cookies always hit the spot.
Why These Peanut Butter Cookies Stand Out
✅ Quick and easy – no chilling needed
✅ Soft center + crisp edges = perfect texture
✅ Freezer-friendly dough and baked cookies
✅ One bowl magic – less mess, more cookies
✅ Timeless flavor that never goes out of style
🛒 Ingredients You’ll Need (Expanded)
- 1 ¼ cups all-purpose flour – Use the spoon-and-level method to avoid packing in too much flour. This keeps the cookies tender, not dense.
- ¾ teaspoon baking soda – Gives the cookies just enough lift and chew.
- ¼ teaspoon salt – Enhances the peanut butter and balances the sweetness.
- ½ cup unsalted butter, at room temperature – Adds richness and moisture. Make sure it’s soft for easy creaming.
- ¾ cup packed light brown sugar – Brings caramel-like depth and extra softness.
- ¼ cup granulated sugar – Helps the edges crisp up slightly while balancing the brown sugar’s richness.
- ¾ cup creamy peanut butter – The star of the show! Use shelf-stable peanut butter (like Jif or Skippy) for the most consistent texture.
- 1 large egg, at room temperature – Binds the dough and gives structure.
- 1 ½ teaspoons vanilla extract – Adds warmth and aroma that pairs beautifully with the nutty base.
✨ Optional for extra crunch:
- Roll the dough balls in granulated sugar before baking for a sparkly, crisp exterior.
- Stir in mini chocolate chips, chopped peanuts, or butterscotch chips for a twist.
👩🍳 How to Make Peanut Butter Cookies
Step 1: Prep the Oven & Pans
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper for even baking and easy cleanup.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugars
In a large bowl, use an electric mixer to beat the butter, brown sugar, and granulated sugar until creamy and fluffy, about 2–3 minutes.
Step 4: Add Peanut Butter, Egg & Vanilla
Beat in the peanut butter until smooth, then add the egg and vanilla, mixing until fully combined.
Step 5: Mix in the Dry Ingredients
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Scrape down the sides of the bowl as needed.
Step 6: Scoop & Shape
Scoop rounded tablespoons of dough and roll them into smooth balls. Place on prepared baking sheets, about 2 inches apart.
Step 7: Flatten with a Fork
Use a fork to gently press a crisscross pattern onto the tops of the dough balls, flattening slightly.
Step 8: Bake & Cool
Bake for 9–11 minutes, until the edges are set but the centers still look soft. Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
🍽️ Ways to Enjoy or Customize
- 🍫 Add chocolate chips or chunks for that sweet-salty combo
- 🍯 Drizzle with melted chocolate or warm honey for an elegant finish
- 🥜 Stir in chopped roasted peanuts for extra crunch
- 🧂 Sprinkle with flaky sea salt before baking for gourmet flair
- 🍦 Use two cookies to make ice cream sandwiches
💡 Tips for Peanut Butter Cookie Perfection
- Don’t overbake! Cookies will firm up as they cool. Slightly underbaking ensures a chewy center.
- Use commercial peanut butter for best texture — natural peanut butters can make the dough crumbly.
- Soften butter properly – Let it sit at room temp for 30–45 minutes before using.
- Roll in sugar for a crackly, bakery-style look and subtle crunch.
🥡 Storage & Freezing
- Room Temp: Store in an airtight container for up to 5 days
- Freeze Baked Cookies: Let cool completely, then store in freezer bags for up to 3 months
- Freeze Dough Balls: Place on a baking sheet until solid, then store in freezer-safe containers. Bake from frozen — just add 1–2 minutes to the bake time
❓ FAQ
Q: Can I use crunchy peanut butter?
A: Yes! Crunchy peanut butter adds a lovely texture — just expect slightly more rustic-looking cookies.
Q: How do I make these dairy-free?
A: Use a dairy-free butter alternative like Earth Balance. Check your peanut butter and sugar for hidden dairy.
Q: Can I make them gluten-free?
A: Try a 1:1 gluten-free flour blend. The texture may be slightly different, but they’ll still be delicious.
Q: Can I chill the dough overnight?
A: Absolutely! The flavor deepens with time. Just let it sit out for 10–15 minutes before scooping.
❤️ Final Thoughts
These peanut butter cookies are everything you want in a classic cookie — sweet, salty, nutty, and wonderfully chewy. They’re a timeless favorite for a reason: simple ingredients, effortless prep, and crowd-pleasing results. 🥜🍪
There’s something comforting about the signature fork marks, the aroma of peanut butter wafting from the oven, and that soft bite that melts in your mouth. Whether you grew up with a version of these or you’re discovering them for the first time, this recipe captures everything we love about home-baked cookies.
It’s the kind of treat that fits every occasion — school snacks, holiday platters, office bake-offs, or just your average Tuesday night when the sweet tooth kicks in. They’re freezer-friendly, easy to scale up for big batches, and infinitely adaptable with mix-ins.
So don’t wait for an excuse — grab a jar of peanut butter, preheat your oven, and fill your kitchen with the scent of nostalgia and joy. These cookies are more than dessert — they’re a mood. 💛
Short version
Peanut Butter Cookies
Ingredients
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter at room temperature
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- ¾ cup creamy peanut butter
- 1 large egg at room temperature
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
- In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer on medium-low speed until creamy.
- Add the peanut butter and mix until fully blended. Mix in the egg and vanilla until smooth.
- Add the dry ingredients and mix on low speed until just combined, scraping the sides of the bowl as needed.
- You can shape and bake the cookies right away, or chill the dough for 30–60 minutes in the fridge, covered with plastic wrap.
- Line baking sheets with parchment paper. Scoop rounded tablespoons of dough and roll into balls. Place them 2 inches apart on the baking sheet. Press a fork gently onto the tops in a crisscross pattern to flatten slightly.
- Bake for 9–11 minutes, until the cookies are just set. Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Natural peanut butter can be used, but the cookies may come out slightly drier in texture.
When measuring flour, spoon it into the measuring cup and level it off with a knife. Avoid scooping directly, as it packs in too much flour and can lead to dense cookies.
Store peanut butter cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months. To thaw, let them sit at room temperature for 10–15 minutes.
