Peanut Butter Cookies Recipe: Peanut butter cookies are more than just a snack—they’re a warm hug from the oven. They’ve been a favorite for generations, found in lunchboxes, on holiday trays, and at bake sales.
Their sweet, salty flavor and soft, chewy texture make them absolutely irresistible. Plus, they’re super easy to make, even if you’re not a baking pro.
Whether you’re whipping up a batch for a cozy weekend treat or impressing friends at a gathering, this recipe will become your go-to.
Stick around, and we’ll walk through every step—from mixing to baking—with tips that guarantee cookie success every single time.
Why Peanut Butter Cookies Are Everyone’s Favorite
Let’s be honest—what’s not to love? They’re buttery, nutty, sweet, and sometimes with a little chocolate thrown in. The texture? Slightly crisp on the edges and deliciously soft in the center. Plus, they bring nostalgia, reminding many of homemade snacks growing up. Peanut butter cookies check all the boxes: flavor, ease, and versatility. You can make them gluten-free, add chocolate chips, or even turn them into ice cream sandwich cookies. And the best part? They’re just as satisfying with a cold glass of milk as they are with a warm cup of coffee.
What Makes This Recipe Special
This isn’t just another peanut butter cookie recipe. We’re diving into a foolproof, step-by-step method that guarantees bakery-style results every time. Unlike some recipes that can turn out dry or too crumbly, this one strikes the perfect balance. Using the right ratio of sugars, butter, and peanut butter gives these cookies their rich flavor and dreamy texture. Plus, you’ll find expert tips scattered throughout to help you avoid rookie baking mistakes. Whether you like your cookies soft or crisp, this flexible recipe has your back.
List of Ingredients You’ll Need
Let’s get straight to the flavor foundation—what you’ll need to bring these cookies to life.
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (1 stick) unsalted butter, softened
- 1 cup creamy peanut butter (natural or processed)
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
Optional Add-ins
- ½ cup chocolate chips (semi-sweet or milk chocolate)
- ½ cup chopped peanuts for extra crunch
- A pinch of sea salt on top for that salty-sweet finish
These pantry-friendly ingredients come together to create pure cookie magic.
Tools and Equipment You’ll Need
Having the right tools on hand makes this process smooth and stress-free:
- Large mixing bowl
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Cookie scoop or tablespoon
- Baking sheets
- Parchment paper or silicone baking mat
- Fork (for the crisscross pattern)
- Cooling rack
Pro tip: A cookie scoop ensures your cookies are the same size, so they bake evenly. No more burnt edges or raw centers!
Step-by-Step Guide to Making Peanut Butter Cookies
Time to roll up your sleeves and get baking. Here’s how to make the ultimate peanut butter cookies, step-by-step.
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly right from the beginning. Skipping this step or starting with a cold oven can throw off the texture and bake time.
Step 2: Prepare Your Baking Tray
Line your baking sheets with parchment paper or a silicone mat. This keeps the cookies from sticking and makes cleanup a breeze. If you don’t have either, lightly grease the tray with butter or non-stick spray.
Step 3: Cream the Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy—about 2–3 minutes. This step incorporates air into the dough, helping the cookies bake up soft and chewy with the right amount of spread.
Step 4: Add Peanut Butter and Eggs
Add the creamy peanut butter to the sugar-butter mix and blend until smooth. Then, beat in the egg and vanilla extract. Mix just until everything’s well combined. Overmixing here can toughen the dough, so once it’s creamy and unified, you’re good.
Step 5: Mix in Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, stirring just until the dough comes together. It’ll be thick and a little sticky—that’s exactly what you want.
Step 6: Add Chocolate Chips or Optional Ingredients (If Using)
Now’s your time to customize. Fold in any add-ins like chocolate chips, chopped peanuts, or even crushed pretzels for a fun salty twist. You can skip this step if you’re a peanut butter purist.
Step 7: Scoop and Shape the Dough
Use a cookie scoop or tablespoon to portion out the dough and roll it into balls about 1 to 1.5 inches wide. This helps ensure even baking and gives you those perfectly rounded cookies. Space them 2 inches apart on the baking sheet.
Step 8: Create the Signature Crisscross Pattern
Gently press a fork into each dough ball to create the iconic crisscross pattern. This isn’t just for looks—it flattens the cookies a bit to help them bake evenly. Dip your fork in sugar or flour if it starts sticking.
Step 9: Bake the Cookies
Pop the tray into the preheated oven and bake for 10–12 minutes. You’ll know they’re done when the edges are lightly golden but the centers still look a little soft—they’ll finish setting as they cool. Don’t overbake unless you prefer crisp cookies.
Step 10: Cool and Serve
Remove the tray from the oven and let the cookies sit for 5 minutes before transferring them to a cooling rack. They’ll firm up as they cool. Serve warm for gooey centers or let them cool completely for that perfect chew.
Tips for Perfect Peanut Butter Cookies
Want your cookies to turn out just right every single time? Here are a few pro tips that can take your peanut butter cookie game from good to great:
- Use room-temperature ingredients: Softened butter and room-temp eggs mix more easily and evenly.
- Don’t skip creaming the butter and sugars: This step builds structure and gives you that bakery-style texture.
- Chill the dough if it’s too soft: If your dough feels sticky or greasy, pop it in the fridge for 20–30 minutes before scooping. This helps prevent the cookies from spreading too much.
- Measure flour correctly: Spoon it into the measuring cup and level it off with a knife. Too much flour can make the cookies dry.
- Watch the baking time closely: Every oven is a little different. Start checking at 9 minutes if your oven runs hot. The goal is lightly golden edges with soft centers.
- Use quality peanut butter: Natural peanut butter works great, but make sure it’s well-mixed and not too oily or dry.
Common Mistakes to Avoid
Even experienced bakers can run into cookie trouble. Here are the most common pitfalls and how to avoid them:
- Overmixing the dough: This can make your cookies tough. Mix just until combined.
- Using old baking soda or powder: Expired leavening agents mean flat cookies. Always check the date!
- Overbaking: It’s better to slightly underbake. Cookies continue baking from residual heat after being taken out of the oven.
- Not spacing cookies properly: Crowded cookies bake unevenly and may run into each other. Give them room.
- Using cold butter: This won’t cream well with sugar and can lead to dense cookies.
- Skipping the crisscross: The fork pattern isn’t just pretty—it helps the cookies bake evenly by flattening them out.
Avoid these and you’re set up for a batch of cookie perfection!
Different Variations to Try
Peanut butter cookies are incredibly versatile. You can mix and match flavors, add-ins, or even adjust the texture depending on your preference.
Here are some delicious variations to try:
- Chocolate-Dipped: Dip half of each cookie in melted dark or milk chocolate and let them set.
- Peanut Butter & Jelly Thumbprints: Make a thumbprint in the center before baking and fill it with a dollop of your favorite jam.
- Double Peanut: Add chopped roasted peanuts or peanut butter chips for even more nutty flavor.
- Gluten-Free Version: Substitute a 1:1 gluten-free baking flour or make flourless cookies with just peanut butter, sugar, and egg.
- Chunky Style: Use chunky peanut butter for more texture in every bite.
- Spiced Peanut Butter Cookies: Add a pinch of cinnamon and nutmeg for a cozy twist.
Get creative and make the recipe your own!
How to Store Peanut Butter Cookies
Proper storage means your cookies stay fresh and tasty for days (if they last that long!).
- Room Temperature: Store cookies in an airtight container at room temperature for up to 5–7 days. To keep them soft, toss in a slice of bread.
- Refrigerator: You can refrigerate them for up to 2 weeks, though they might lose a bit of softness.
- Freeze Cookies: Freeze baked cookies in a sealed bag or container for up to 3 months. Thaw at room temperature for 15–20 minutes before serving.
Want warm cookies again? Pop them in the microwave for 10–15 seconds for that just-baked feel.
Can You Freeze Peanut Butter Cookie Dough?
Absolutely! Freezing cookie dough is a total game-changer for busy bakers.
Here’s how:
- Scoop and shape the dough into balls.
- Freeze them on a baking sheet for 1–2 hours until solid.
- Transfer to a freezer-safe bag or container and label it with the date.
The dough will keep for up to 3 months in the freezer.
To bake from frozen:
- Place the dough balls directly onto a baking sheet.
- Add 1–2 extra minutes to the baking time (no need to thaw!).
Now you can have warm, fresh peanut butter cookies anytime!
Nutritional Value of Peanut Butter Cookies
While these cookies are a treat, it’s good to know what you’re indulging in. Here’s a rough breakdown for one standard cookie (about 40g):
| Nutrient | Amount |
|---|---|
| Calories | 180–220 |
| Total Fat | 10–13g |
| Saturated Fat | 3–5g |
| Carbohydrates | 20–24g |
| Sugar | 12–16g |
| Protein | 4–5g |
| Fiber | 1–2g |
| Sodium | 100–150mg |
Note: These numbers will vary depending on ingredients used (e.g., natural vs. processed peanut butter, added chocolate chips, etc.)
FAQs about Peanut Butter Cookies Recipe
1. Can I make these cookies without eggs?
Yes! You can substitute the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested for 5 minutes), or use a store-bought egg replacer.
2. What type of peanut butter works best?
Both natural and processed work fine. Just make sure natural peanut butter is well-stirred and not too oily. Processed peanut butter gives a creamier, more consistent texture.
3. How do I make crunchy peanut butter cookies?
Bake them a bit longer—about 13–14 minutes—or use crunchy peanut butter and add chopped peanuts for texture.
4. Why do my cookies fall apart after baking?
If they’re too crumbly, you might have added too much flour. Try reducing it slightly next time or add a bit more peanut butter for moisture.
5. Can I use almond butter instead?
Totally! Almond butter works well in this recipe and gives a slightly different flavor. Just expect a softer, more delicate cookie.
Conclusion
Peanut butter cookies are a timeless classic, and with this step-by-step guide, making them at home is as easy as pie—maybe easier. Whether you’re a newbie baker or a seasoned kitchen wizard, this recipe will give you that rich, chewy, nutty cookie you’ve been craving. Plus, with all the fun variations and helpful storage tips, it’s one you’ll want to make over and over again. So grab your mixing bowl, preheat that oven, and let the peanut butter magic begin!
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