Easy Peanut Butter Cookies

There’s something nostalgic about peanut butter cookies. The rich, nutty flavor, the soft yet slightly crumbly texture, and that signature crosshatch pattern pressed into the dough.

These cookies are timeless, perfect for everything from after-school snacks to holiday cookie platters. This recipe strikes the perfect balance between sweet and salty, ensuring a deep peanut butter flavor without overwhelming the palate. Plus, they’re easy to make with pantry staples, making them ideal for spontaneous baking sessions.

This peanut butter cookie recipe offers a richer, chewier texture thanks to a blend of white and brown sugar, along with a generous amount of peanut butter. Baking at a slightly higher temperature (405°F) ensures a golden-brown exterior while keeping the inside soft.

Main Ingredients:

Butter: Butter provides richness and tenderness to these cookies, ensuring a soft and chewy texture.

Peanut Butter: The star ingredient, peanut butter, brings a bold, nutty flavor and contributes to the cookies’ structure. For best results, use a creamy, no-stir peanut butter. Natural peanut butter with separated oil can make the dough too loose and affect the final texture.

Brown Sugar: Brown sugar adds moisture and a deeper caramel-like sweetness, helping to keep the cookies chewy. The molasses in brown sugar also enhances the peanut butter flavor.

Eggs: Eggs act as a binding agent, ensuring the dough holds together while baking. They also contribute to the cookies’ softness. Using room-temperature eggs helps the ingredients incorporate more smoothly.

Peanut Butter Cookies

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Course: Sweet Treats, Holiday

There’s something nostalgic about peanut butter cookies. The rich, nutty flavor, the soft yet slightly crumbly texture, and that signature crosshatch pattern pressed into the dough.

Servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Cook Mode

Keep the screen on while I cook

Ingredients

3/4 cup salted butter, softened
1/2 cup sugar
1 cup brown sugar
2 eggs
1 1/2 tsp vanilla extract
1 1/2 cup peanut butter
2 1/2 cup flour
1/2 tsp baking soda
3/4 tsp salt

Method

Preheat the Oven: Set the oven to 405°F and line a baking sheet with parchment paper.
Cream the Butter and Sugars: In a large bowl, beat the softened butter, sugar, and brown sugar together until light and fluffy, about 2 minutes.
Add the Wet Ingredients: Mix in the vanilla extract and eggs one at a time, ensuring they are fully incorporated before adding the next.
Incorporate the Peanut Butter: Stir in the peanut butter until smooth and well combined.
Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Form the Cookies: Scoop dough into 1 ½ ounce balls (roughly 2 tablespoons each), roll them into balls, and place them on the prepared baking sheet. Use a fork to press down gently, creating a crisscross pattern.
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Bake: Bake for 9-10 minutes until the edges are golden but the centers remain soft.
Cool and Set: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. It is important for the cookies to cool completely before serving. The peanut butter flavor deepens as the cookies cool.