If you’re craving a simple, no-fuss treat that hits the perfect balance of salty and sweet, then you’re going to love this Easy Peanut Butter Cookies Recipe. Trust me, I’ve made so many cookie recipes in my kitchen, but these peanut butter cookies always steal the show—super soft, melt-in-your-mouth, and just downright addictive. Keep reading because I’ll walk you through every step so you can bake up a batch that’s guaranteed to make your family (and neighbors!) go crazy for more.
Why You’ll Love This Recipe
- ULTRA Easy: Just a handful of pantry staples and less than 15 minutes, and you’re done baking.
- Perfect Texture: Soft chewy centers with just the right amount of edges crispiness.
- Crowd-Pleaser: My family goes crazy for these, and they’re always the first to disappear.
- No Chill Needed: Unlike some cookie recipes, you can mix and bake right away.
Ingredients You’ll Need
The magic of this Easy Peanut Butter Cookies Recipe lies in its simplicity. Each ingredient has a role in creating that classic peanut buttery flavor combined with just enough sweetness and the most tender texture you can imagine.
- All-purpose flour: This forms the cookie base, giving structure without weighing them down.
- Unsalted butter: Using room-temperature butter means it blends smoothly, helping the cookies stay tender.
- Peanut butter: Creamy or chunky, it’s the star here—adding rich flavor and moisture at once.
- Brown sugar: Adds moisture and a subtle caramel note that deepens the taste.
- Sugar (granulated): Balances the brown sugar’s moisture for that perfect crisp edge.
- Vanilla extract: Just a splash gives warmth and rounds out the peanut flavor beautifully.
- Egg: Helps bind everything and makes the cookies soft but sturdy.
- Baking powder: A small lift agent for that light texture without airiness.
Variations
One of the best parts about this Easy Peanut Butter Cookies Recipe is how easy it is to make your own. I like to switch things up depending on the season or what we’re craving. Don’t be afraid to play around — cookies are the perfect canvas for creativity!
- Chunky peanut butter: Adds a delightful crunch that my family loves—especially when kids want a bit more texture.
- Chocolate chips: I’ve tossed in some mini chips before, and it turns these cookies into a perfect peanut butter-chocolate combo dream.
- Natural peanut butter: For a less sweet, more wholesome version, though you might need to add a little extra sugar or honey.
- Vegan substitution: Swap the egg for a flax egg, and use vegan butter—you’ll love how well this adapts.
How to Make Easy Peanut Butter Cookies Recipe
Step 1: Cream Butter, Peanut Butter, and Sugars
Start by beating together your softened unsalted butter, peanut butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined. I love how this step makes everything smell heavenly—a promise of good things to come! Using room-temp butter here is key because it helps everything blend without feeling greasy or lumpy.
Step 2: Add Egg and Vanilla
Next, crack in your egg and pour in that splash of vanilla extract. Beat again just until everything’s smooth. This will give your cookies that soft, cakey texture I love—never overmix, though, because you don’t want them tough.
Step 3: Mix Dry Ingredients Separately
In a separate bowl, whisk together your all-purpose flour and baking powder. This little combo ensures your cookies get just the right lift—it’s a subtle difference but makes all the difference in texture.
Step 4: Incorporate Dry Ingredients into Wet
Slowly add the flour mix into your peanut butter mixture, folding it in gently with a spatula or mixer on low. It’ll start to look like soft dough. If it feels too sticky, a quick chill for 10 minutes won’t hurt, but usually, you can scoop right away.
Step 5: Shape and Press Cookies
Scoop out tablespoon-sized balls of dough onto a parchment-lined baking sheet. Then the signature step: press each ball with a fork in a crisscross pattern. It creates a pretty pattern and helps the cookies bake evenly. I discovered this trick when my first batch came out too puffy—this simple press fixes that right up.
Step 6: Bake for 10 Minutes
Bake at 350°F (175°C) for about 10 minutes, until the edges are just golden, but the centers still look a touch soft. They’ll firm up as they cool, so don’t wait for a fully cooked look or you’ll end up with crunchier cookies. I usually set my timer for 9 minutes and check—every oven is a little different.
Step 7: Cool and Enjoy!
Let your Easy Peanut Butter Cookies cool on the sheet for 5 minutes before transferring them to a wire rack. This pause helps them set perfectly. Then dive in, knowing you just baked some seriously delicious cookies with minimal effort.
Pro Tips for Making Easy Peanut Butter Cookies Recipe
- Room Temperature Ingredients: I always make sure butter and eggs are at room temp—it makes mixing way easier and yields better texture.
- Don’t Overbake: The cookies should look soft in the center when you pull them out—overbaking dries them out.
- Use Parchment Paper: It prevents sticking and makes cleanup a breeze. Trust me, it’s worth it!
- Fork Press Technique: Pressing cookies in a crisscross pattern controls the spread and gives them their classic look.
How to Serve Easy Peanut Butter Cookies Recipe
Garnishes
While these cookies are delicious just as they are, I sometimes dust a pinch of flaky sea salt on top before baking to enhance the peanut butter flavor even more. A sprinkle of mini chocolate chips on top before baking is also a fun way to dress them up when guests come over.
Side Dishes
I love pairing these cookies with a cold glass of milk or a cup of strong coffee in the afternoon. They also go surprisingly well alongside a scoop of vanilla ice cream for a quick desserts mashup.
Creative Ways to Present
For parties, I’ve stacked these cookies with layers of whipped cream and sliced bananas between them for a peanut butter cookie parfait that’s a total crowd-pleaser. Rolled edges in chopped peanuts also make for a beautiful presentation and an extra crunch.
Make Ahead and Storage
Storing Leftovers
After they cool completely, I store leftover cookies in an airtight container at room temperature. They keep soft and fresh for about 4-5 days, but honestly, I rarely have leftovers because they get eaten fast!
Freezing
If you want to prep ahead, these dough balls freeze beautifully. Just shape the dough and freeze on a baking sheet before transferring to a freezer bag. When you want fresh cookies, pop frozen dough balls on a tray and bake directly—no need to thaw, just add an extra minute to the baking time.
Reheating
To enjoy leftover cookies warm, I pop them in the microwave for about 10-15 seconds or heat in a low oven (300°F) for 3-4 minutes. This brings back that fresh-from-the-oven softness and melts the peanut butter just a bit.
FAQs
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Can I use natural peanut butter for this Easy Peanut Butter Cookies Recipe?
Absolutely! Natural peanut butter works, but since it often contains oil that separates, be sure to stir it well before measuring. Because natural peanut butter is less sweet and more oily, you might want to slightly increase the sugar to balance flavors and reduce the butter just a bit.
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Do I need to chill the dough before baking?
This recipe is designed to be quick, so chilling isn’t required. However, if your dough feels too soft or sticky to handle, chilling it for 10-15 minutes can help with shaping. Just know you can usually bake straight away without any problem.
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How do I get the classic crisscross fork marks on peanut butter cookies?
After scooping your cookie dough onto the baking tray, gently press down on each ball with the back of a fork horizontally, then vertically to make the crisscross pattern. This not only looks iconic but ensures even cooking and controls spread.
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Can I make these cookies gluten-free?
You sure can! Swap out the all-purpose flour with a 1:1 gluten-free baking blend. Just keep an eye on texture; sometimes gluten-free flours can make dough drier, so you might need to add a splash of milk or an extra egg yolk for moisture.
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How long do these cookies stay fresh?
Stored properly in an airtight container at room temperature, these cookies stay delicious for up to 5 days. You can extend that by freezing baked cookies for up to 2 months without losing flavor or texture.
Final Thoughts
I absolutely love how this Easy Peanut Butter Cookies Recipe comes together so quickly without sacrificing flavor or texture. When I first tried this recipe, I was amazed at how little effort it took to get such a perfectly balanced cookie—soft yet slightly crisp, salty yet sweet. Whether you’re in a rush or baking with kids, you really can’t go wrong. I’m always excited to share this treat with friends because it’s just one of those recipes everyone asks for again and again. So go ahead, give it a try and watch these cookies disappear faster than you can say “peanut butter!”
Print
Easy Peanut Butter Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These classic peanut butter cookies are ultra-easy to make and deliver a perfect balance of salty and sweet. With a melt-in-your-mouth texture, they are made with simple ingredients including creamy peanut butter, sugars, and a hint of vanilla, making them an irresistible treat for any occasion.
Ingredients
Dry Ingredients
- 1 1/2 cup all-purpose flour (180g)
- 3/4 tsp baking powder (3g)
Wet Ingredients
- 1/2 cup unsalted butter, room temperature (113g)
- 1 cup peanut butter (250g)
- 1 tsp vanilla extract (5mL)
- 1 large egg, room temperature
Sugars
- 1/2 cup brown sugar, lightly packed (100g)
- 1/2 cup sugar (100g)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cookies evenly.
- Mix wet ingredients: In a large bowl, beat the softened butter, peanut butter, brown sugar, and sugar together until creamy and smooth. Add the egg and vanilla extract, then continue to mix until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder.
- Incorporate dry ingredients: Gradually add the flour mixture into the wet ingredients, mixing gently until just combined to form a smooth cookie dough.
- Shape the cookies: Use a tablespoon to scoop out dough and roll into balls. Place them on an ungreased baking sheet about 2 inches apart. Flatten each ball slightly with a fork, creating a crisscross pattern.
- Bake: Bake in the preheated oven for 10 minutes or until the edges are lightly golden. The cookies will firm up as they cool.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These ultra-easy, melt-in-your-mouth peanut butter cookies have just the right balance of salty and sweet, making them a sure-please treat.
- For a crunchier texture, slightly increase baking time by 1-2 minutes but watch carefully to avoid burning.
- Using room temperature ingredients helps achieve a smoother dough and better texture.
- You can substitute peanut butter with natural or chunky varieties depending on preference.
Nutrition
- Serving Size: 105 g
- Calories: 193 kcal
- Sugar: 7 g
- Sodium: 115 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 23 mg
