Peanut Butter Cookies – Classic, Chewy & Delicious
Few desserts are as timeless as peanut butter cookies. With their signature crisscross pattern, nutty aroma, and perfectly chewy texture, these cookies have been a favorite in American kitchens since the 1930s. Whether you’re baking them for a holiday tray, an after-school snack, or just to satisfy your sweet tooth, peanut butter cookies are quick, easy, and irresistibly good.
This recipe balances creamy peanut butter with the right amount of sugar, flour, and butter, resulting in a cookie that’s crisp on the edges yet soft in the center. Let’s dive into how to make the best peanut butter cookies right at home.
Ingredients (Makes ~24 Cookies)
- 1 cup (240 g) creamy peanut butter
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cups (160 g) all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
Step by Step Cooking Guide
- Preheat oven – Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter & sugars – In a large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg & vanilla – Mix in the egg and vanilla extract until fully combined.
- Combine dry ingredients – In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture.
- Shape the dough – Scoop 1 tablespoon of dough, roll into balls, and place on the baking sheet about 2 inches apart.
- Create crisscross pattern – Use a fork to gently press down each dough ball in a crisscross pattern.
- Bake – Bake for 10–12 minutes, or until edges are lightly golden.
- Cool & enjoy – Let cookies rest on the tray for 5 minutes before transferring to a wire rack.
Cooking Time & Serving Size
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Serving Size: ~24 cookies
Tips & Variations
- Extra chewy: Add 2 tbsp of honey or maple syrup.
- Crunchy peanut butter: Swap creamy with crunchy for more texture.
- Double peanut butter: Stir in peanut butter chips or drizzle melted peanut butter on top.
- Chocolate twist: Dip half the cookie in melted chocolate for a bakery-style finish.
- Make ahead: Freeze dough balls for up to 3 months. Bake directly from frozen (add 1–2 minutes to baking time).
Nutrition Info (Per Cookie – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Protein | 3 g |
| Carbohydrates | 16 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sugar | 11 g |
Healthy Alternatives
- Gluten-Free: Use almond flour or a 1:1 gluten-free baking mix.
- Low-Sugar: Replace half the sugar with a natural sweetener like erythritol or stevia.
- Vegan: Swap butter with coconut oil and use a flaxseed “egg” (1 tbsp flaxseed + 3 tbsp water).
- Keto-Friendly: Use almond flour, unsweetened peanut butter, and erythritol instead of sugar.
Serving Suggestions
Peanut butter cookies are best enjoyed slightly warm with a cold glass of milk, a hot cup of coffee, or even crumbled over ice cream. They’re portable, satisfying, and a guaranteed crowd-pleaser.
Whether you stick to the classic recipe or try one of the variations, these peanut butter cookies will always be a hit.
FAQ’s
Q1: Can I use natural peanut butter?
Yes, but make sure it’s well-stirred. Natural peanut butter can be runnier, so chilling the dough before baking helps.
Q2: Why do peanut butter cookies have fork marks?
The dough is dense, and the crisscross marks help flatten them for even baking.
Q3: How do I store peanut butter cookies?
Keep in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Q4: Can I make these without eggs?
Yes! Replace with a flax egg or ¼ cup unsweetened applesauce.
Q5: How do I make them softer?
Reduce baking time by 1–2 minutes and keep cookies slightly underbaked.
