Peanut Butter Cookies Recipe

Peanut Butter Cookies are a timeless classic—soft, chewy, and packed with nutty flavor. Whether you’re baking them for a holiday tray, school lunchbox, or just because, these cookies are always a hit. With their iconic crisscross pattern and rich, melt-in-your-mouth texture, they’re as fun to make as they are to eat.

Why You’ll Love This Recipe

These cookies are super easy to make, require minimal ingredients, and deliver big peanut butter flavor in every bite. They’re soft in the center with lightly crisp edges, perfect for peanut butter lovers. The recipe is beginner-friendly, freezer-friendly, and comes together in under 30 minutes.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Creamy peanut butter
• Unsalted butter, softened
• Granulated sugar
• Brown sugar
• Egg
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt

Optional: extra sugar for rolling, or chopped peanuts for added crunch

directions

this recipe

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together peanut butter, butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
6. Roll dough into 1-inch balls. Optional: roll each ball in extra sugar for a sparkly finish.
7. Place on prepared baking sheet, spacing 2 inches apart. Use a fork to press a crisscross pattern into each cookie.
8. Bake for 10–12 minutes, or until edges are lightly golden.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

Makes about 24 cookies
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 25 minutes

Variations

• Use crunchy peanut butter for texture
• Add chocolate chips or chopped Reese’s for a twist
• Make them gluten-free by using a 1:1 gluten-free flour blend
• Add a pinch of cinnamon or nutmeg for warm spice
• Turn them into cookie sandwiches with a peanut butter or chocolate filling

storage/reheating

Store cookies in an airtight container at room temperature for up to 5 days.
To keep them extra soft, place a slice of bread in the container.
Cookies can also be frozen for up to 3 months. Thaw at room temperature before serving.
To enjoy warm, microwave for 8–10 seconds.

FAQs

Can I use natural peanut butter?

Yes, but make sure it’s well-stirred and not too oily or dry. The texture may vary slightly.

Can I make this dough ahead of time?

Absolutely. You can refrigerate the dough for up to 2 days or freeze it for later use.

Do I need to chill the dough?

Not usually, but chilling can help prevent spreading if your kitchen is warm.

Why do peanut butter cookies have fork marks?

The crisscross pattern helps them bake evenly and gives them a signature look.

Can I make these cookies without flour?

Yes, you can use a flourless peanut butter cookie recipe with just PB, sugar, and egg.

What type of peanut butter works best?

Creamy, no-stir peanut butter (like Jif or Skippy) gives the best texture and flavor.

How do I make them chewier?

Slightly underbake them and cool on the baking sheet for a softer, chewier texture.

Can I double the recipe?

Yes, this recipe scales well. Just be sure to use multiple baking sheets or bake in batches.

Can I add chocolate?

Definitely. Add chocolate chips or drizzle melted chocolate on top after baking.

Are these cookies freezer-friendly?

Yes, you can freeze both the dough (pre-rolled into balls) or the baked cookies for later.

Conclusion

These Peanut Butter Cookies are a classic for a reason—simple, satisfying, and full of rich peanut butter flavor. Whether you enjoy them soft and chewy or slightly crisp, this easy recipe delivers delicious results every time. Keep a batch on hand for a quick snack, gift, or sweet treat any day of the week.

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