Peanut butter cookies are a classic treat, known for their soft, chewy texture and rich, nutty flavor. The simple blend of creamy peanut butter, sugar, and a few other basic ingredients comes together to create a cookie that’s both comforting and irresistibly tasty. These cookies have that perfect balance of sweet and savory that makes them stand out on any cookie plate.
I love making peanut butter cookies because they’re so straightforward and quick to bake, yet you get that homemade warmth in every bite. One of my favorite little touches is pressing the dough down with a fork to give each cookie those iconic crisscross marks — it just feels like part of the tradition. Plus, they smell amazing while baking, filling the whole kitchen with a cozy, peanut buttery goodness that always pulls me back to happy memories.
Peanut butter cookies are great for sharing with friends or enjoying alongside a cup of milk or coffee. I often find myself sneaking one or two whenever I walk past the cookie jar. Whether you’re baking for the holidays, a simple snack, or a sweet finish to the day, these cookies are sure to bring a smile with their familiar, homey flavor.
Key Ingredients & Substitutions
Creamy Peanut Butter: This is the star of the recipe, giving the cookies their rich peanut flavor and soft texture. If you prefer a bit of crunch, you can try crunchy peanut butter, but the cookies may be less smooth.
Sugar: Granulated sugar adds sweetness and helps with texture. You can substitute half with brown sugar for a deeper flavor and a slightly chewier cookie.
Egg: This binds the ingredients together and adds moisture. For a vegan option, you can try a flax egg (1 tbsp ground flaxseed + 3 tbsp water) but expect a slight texture change.
Baking Soda: This helps the cookies rise and creates the right crumb. Don’t skip it unless you have a substitute like baking powder, though you’ll need to adjust the amount.
Vanilla Extract: This adds warmth and depth to the flavor. You can leave it out, but your cookies might be a little less flavorful.
How Do You Get That Perfect Crisscross Pattern and Soft Texture?
The iconic fork marks not only make these cookies look classic but also help flatten them to bake evenly. Here’s how:
- Roll the dough into balls about 1 inch wide.
- Dip the back of a fork in sugar to prevent sticking.
- Press the cookie gently with the fork once, then turn it 90 degrees and press again to create the crisscross.
For soft cookies, avoid overbaking. Remove them when edges look set but centers are still slightly soft—they firm up as they cool. Letting the cookies rest on the baking sheet helps them finish cooking without becoming hard.
Equipment You’ll Need
- Baking sheet – A flat, rimmed baking sheet helps cookies bake evenly and prevents spills.
- Parchment paper or silicone baking mat – These stop cookies from sticking and make cleanup easy.
- Mixing bowl – A medium bowl to mix your cookie dough comfortably without making a mess.
- Spoon or small ice cream scoop – Use this for shaping even cookie dough balls.
- Fork – Perfect for making the classic crisscross pattern on top of each cookie.
- Wire cooling rack – Lets cookies cool evenly so they don’t get soggy on the bottom.
Flavor Variations & Add-Ins
- Chocolate chips – Add a half cup to the dough for melty chocolate pockets that pair great with peanut butter.
- Chopped peanuts – Stir in some for extra crunch and stronger nutty flavor.
- White chocolate chunks – These add a sweet, creamy contrast to the salty peanut butter.
- Mini marshmallows – Add some for a chewy twist that melts slightly inside the warm cookies.
Peanut Butter Cookies Recipe
Ingredients You’ll Need:
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- Optional: pinch of salt (if peanut butter is unsalted)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10-12 minutes to bake, plus 5 minutes to cool before enjoying. In total, you can expect around 25-30 minutes from start to finish, making it a quick and easy bake!
Step-by-Step Instructions:
1. Prep Your Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep your cookies from sticking and help with easy cleanup.
2. Make Your Cookie Dough:
In a medium bowl, mix together the peanut butter, sugar, egg, vanilla extract, baking soda, and salt if you’re using it. Stir well until the dough is smooth and all the ingredients come together nicely.
3. Shape and Flatten the Cookies:
Roll the dough into balls about 1 inch in size and place them on the prepared baking sheet, spacing them roughly 2 inches apart to give the cookies room to spread. Use a fork to gently press down each cookie twice to create the classic crisscross pattern.
4. Bake and Cool:
Bake the cookies in the oven for 10 to 12 minutes. You’ll want to watch for the edges to look set and a light golden color. Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
5. Enjoy!
Now comes the fun part — enjoy your soft, chewy peanut butter cookies! They go perfectly with a cold glass of milk or a cup of coffee.
Can I Use Natural Peanut Butter Instead of Creamy?
Yes, natural peanut butter works fine, but make sure to stir it well beforehand, as the oil may separate. The cookies might be a little more crumbly and dense because natural peanut butter usually has less stabilizers.
Can I Make These Cookies Gluten-Free?
Great news — this recipe is naturally gluten-free since it doesn’t use any flour! Just double-check your baking soda and peanut butter labels to be sure they’re gluten-free.
How Should I Store Leftover Cookies?
Store your peanut butter cookies in an airtight container at room temperature for up to 5 days. If you want them softer, add a slice of bread to the container — it helps keep the cookies moist!
Can I Freeze the Cookie Dough?
Absolutely! Roll the dough into balls and freeze them on a baking sheet, then transfer to a freezer-safe bag. When ready to bake, add a couple of extra minutes to the baking time — no need to thaw first.
