These homemade peanut butter cookies are soft, chewy, and packed with rich peanut butter flavor. With just a few simple ingredients, this classic cookie recipe is easy to make and perfect for any occasion. Whether you’re baking for a holiday, a snack, or just because, these cookies are sure to be a hit!
Why You’ll Love This Recipe
- Quick & Easy – Ready in under 30 minutes.
- Soft & Chewy – Perfect texture with a slightly crisp edge.
- Minimal Ingredients – Made with pantry staples.
- No Chilling Required – Just mix, bake, and enjoy!
- Customizable – Add chocolate chips, nuts, or a drizzle of melted chocolate.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Peanut butter (creamy or crunchy)
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
Directions
- Preheat the Oven: Set to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, beat peanut butter, butter, granulated sugar, and brown sugar until smooth. Add egg and vanilla, mixing well.
- Combine Dry Ingredients: In another bowl, whisk flour, baking soda, and salt. Gradually add to the wet mixture and stir until combined.
- Shape the Cookies: Roll tablespoon-sized dough balls and place on the baking sheet. Press down with a fork in a crisscross pattern.
- Bake: Bake for 10-12 minutes until edges are set but centers are still soft.
- Cool & Enjoy: Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
Servings and Timing
- Servings: About 24 cookies
- Prep Time: 10 minutes
- Bake Time: 10-12 minutes
- Total Time: 20-25 minutes
Variations
- Chocolate Chip Peanut Butter Cookies – Fold in ½ cup of chocolate chips.
- Gluten-Free Option – Use a gluten-free 1:1 flour substitute.
- Extra Crunchy – Add chopped peanuts for more texture.
- Peanut Butter Blossom Cookies – Press a chocolate kiss into each cookie after baking.
- Healthier Version – Use natural peanut butter and coconut sugar.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze cookie dough balls for up to 3 months—bake straight from frozen, adding 1-2 extra minutes.
- Reheating: Microwave a cookie for 5-10 seconds for a warm, fresh-baked taste.
FAQs
Can I use natural peanut butter?
Yes, but stir it well before using, as the oil can separate.
Why do peanut butter cookies have a crisscross pattern?
Pressing them with a fork helps flatten the dough for even baking.
Can I use chunky peanut butter?
Absolutely! It adds a great crunch to the cookies.
How do I make them extra soft?
Use more brown sugar than granulated sugar and slightly underbake them.
Can I make these dairy-free?
Yes! Use a plant-based butter substitute.
How do I make them crispier?
Bake for 1-2 extra minutes until golden brown.
Can I substitute almond butter?
Yes! Almond or cashew butter works, but the flavor will be slightly different.
Do I need to chill the dough?
No chilling is needed, but chilling for 15 minutes can help prevent spreading.
How do I prevent dry cookies?
Don’t overmix the dough and avoid overbaking.
Can I use self-rising flour?
Yes! Skip the baking soda and salt if using self-rising flour.
Conclusion
Homemade Peanut Butter Cookies are a simple, delicious, and timeless treat. With their perfect balance of chewiness and peanut butter flavor, these cookies are great for any occasion. Try this easy recipe today and enjoy a batch of freshly baked cookies in no time!
PrintHomemade Peanut Butter Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
Description
These Homemade Peanut Butter Cookies are soft, chewy, and full of rich peanut butter flavor. They come together with simple pantry ingredients and don’t require chilling, making them a quick and easy treat for any occasion!
Ingredients
- 1 cup creamy peanut butter (natural or regular)
- 1/2 cup unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat & Prepare:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Mix Wet Ingredients:
- In a large bowl, beat together butter, peanut butter, brown sugar, and granulated sugar until creamy.
- Add egg and vanilla extract, mixing until combined.
- Add Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually mix into the wet ingredients until a dough forms.
- Shape the Cookies:
- Scoop tablespoon-sized dough balls onto the baking sheet.
- Use a fork to press a crisscross pattern on each cookie.
- Bake:
- Bake for 10–12 minutes, until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Enjoy!
Notes
- For extra chewiness, add 1 extra egg yolk.
- For crunchier cookies, bake for 12–14 minutes.
- Make them chocolatey: Stir in ½ cup chocolate chips!
- Storage: Store in an airtight container at room temp for 5 days or freeze for later.
Nutrition
- Calories: ~160
- Sugar: ~10g
- Sodium: ~100mg
- Fat: ~9g
- Saturated Fat: ~4g
- Carbohydrates: ~18g
- Fiber: ~1g
- Protein: ~3g
- Cholesterol: ~15mg
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