Peanut Butter Cookie Recipe

Why You’ll Love This Recipe

I love how quick and simple these cookies are to make. The dough comes together in minutes, and the cookies bake up beautifully every time. They’re full of peanut butter flavor, perfectly sweet, and have that slightly crisp edge with a soft center. Plus, I can make the dough ahead or freeze it for later.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Creamy peanut butter

• Granulated sugar

• Brown sugar

• Unsalted butter

• Egg

• Vanilla extract

• All-purpose flour

• Baking soda

• Salt

directions

1. I start by preheating the oven to 350°F and lining a baking sheet with parchment paper.

2. In a large bowl, I cream together the peanut butter, butter, brown sugar, and granulated sugar until light and fluffy.

3. I mix in the egg and vanilla extract until well combined.

4. In a separate bowl, I whisk together the flour, baking soda, and salt, then gradually add it to the peanut butter mixture.

5. I scoop out tablespoon-sized balls of dough and roll them slightly between my palms.

6. I place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.

7. Using a fork, I gently press a criss-cross pattern on each cookie.

8. I bake for 10–12 minutes, or until the edges are lightly golden.

9. I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies. It takes 10 minutes to prepare the dough and another 10–12 minutes to bake each batch.

Variations

Sometimes I like to add chocolate chips or chopped peanuts for extra texture. For a twist, I swap out the creamy peanut butter for chunky. If I want something even richer, I dip half the cooled cookies in melted chocolate and let them set on parchment paper.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well—either the baked cookies or the unbaked dough balls. When I freeze the dough, I let it thaw slightly and bake straight from the freezer, adding a minute or two to the baking time.

FAQs

Can I use natural peanut butter?

I prefer using regular creamy peanut butter for the best texture. Natural peanut butter can make the dough too oily or crumbly unless it’s well mixed.

Can I make these cookies gluten-free?

Yes, I substitute a 1:1 gluten-free flour blend, and they still turn out soft and delicious.

Why do the cookies have a criss-cross pattern?

The fork marks help flatten the dense dough so the cookies bake evenly and also give them a classic look.

Can I make the dough ahead of time?

Absolutely. I often refrigerate the dough for up to 3 days or freeze it for longer storage.

Do I need to chill the dough?

Not usually. But if it’s very warm in the kitchen or I want a thicker cookie, I’ll chill the dough for 30 minutes before baking.

Conclusion

These Peanut Butter Cookies are a go-to treat I can count on. They’re quick, flavorful, and easy to customize. Whether I’m baking a fresh batch for guests or freezing dough for later, they never disappoint and always bring a taste of comfort.