There’s something about the smell of warm peanut butter cookies drifting through the kitchen that takes me straight back to childhood afternoons, waiting by the oven with a glass of milk. This peanut butter cookies recipe isn’t just another dessert—it’s a reminder of simple comfort done right. I’ve made countless versions over the years, and this one nails that perfect balance of soft, chewy, and slightly salty-sweet. If you’ve ever struggled with dry or crumbly cookies, this guide will show you exactly how to fix that and get bakery-level results right at home.
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Why You’ll Love This Recipe
- Soft and Chewy Every Time: No more dry, sandy cookies. These turn out perfectly soft in the center with just the right edge of crispness. It’s that melt-in-your-mouth bite that keeps you reaching for one more.
- Unbeatable Peanut Butter Flavor: Every cookie bursts with rich, roasted peanut goodness. The balance of brown sugar and creamy peanut butter gives them depth without being overly sweet.
- Quick and Foolproof: No chilling, no complicated steps, no stress. From mixing bowl to oven in minutes, this recipe works perfectly even if you’ve never baked before.
- Perfect for Sharing (or Not): These cookies stay fresh for days, making them ideal for parties, school treats, or a quiet night snack. Just be warned—they disappear fast.
- Endlessly Customizable: Add chocolate chips, drizzle melted chocolate on top, or sprinkle sea salt for a gourmet twist. One dough, infinite delicious outcomes.
Ingredients You'll Need
- All-Purpose Flour – The base that gives the cookies structure without making them dense. Measure it lightly for that perfect soft texture.
- Unsalted Butter – Softened butter adds richness and keeps every bite tender. Using unsalted butter helps control the overall flavor balance.
- Creamy Peanut Butter – Go for a smooth, salted peanut butter for the best results. It gives that signature nutty flavor and creamy consistency.
- Brown Sugar and Granulated Sugar – A mix of both sugars adds depth and moisture. Brown sugar gives a caramel-like warmth, while granulated sugar keeps the edges crisp.
- Egg – Helps bind the ingredients together and gives the cookies their soft chewiness.
- Vanilla Extract – Just a splash enhances the flavor and adds a cozy aroma.
- Baking Powder – The key to lightness and just the right amount of rise.
- Sea Salt (Optional) – A light sprinkle brings out the peanut butter flavor even more and balances the sweetness beautifully.
How to Make Peanut Butter Cookies
Step 1: Preheat and Prepare
Set your oven to 350°F and line a baking sheet with parchment paper. This keeps your cookies from sticking and helps them bake evenly.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together the flour and baking powder until well combined. This ensures your dough stays light and even in texture.
Step 3: Cream the Butter and Sugars
In a stand mixer or large bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture looks pale and fluffy. This step builds the base of that soft, chewy crumb.
Step 4: Add the Peanut Butter and Wet Ingredients
Mix in the peanut butter until smooth, then beat in the egg and vanilla extract. Scrape down the sides to make sure everything blends evenly.
Step 5: Combine and Form the Dough
Add the dry ingredients to the wet mixture and mix on low speed just until incorporated. Roll the dough into small balls about an inch in size and place them on the prepared baking sheet.
Step 6: Create the Signature Crisscross Pattern
Press each dough ball gently with a fork in a crisscross pattern. This helps the cookies bake evenly and gives them that classic look.
Step 7: Bake and Cool
Bake for about 8 to 10 minutes, just until the edges start to turn golden. Let the cookies rest on the baking sheet before moving them to a wire rack—this helps them set up perfectly soft and chewy.
Pro Tips from My Kitchen
Pull Them Out Early – The secret to soft peanut butter cookies is baking them just until the edges start to change color. They’ll keep cooking from their own heat after leaving the oven, so don’t wait for a deep golden hue.
Measure Flour the Right Way – Too much flour is the most common reason cookies turn dry. Lightly spoon flour into your measuring cup and level it with a knife—never pack it down.
Mix, Don’t Overmix – Once you add the flour, beat the dough only until it comes together. Overmixing makes the cookies tough instead of tender.
For a Picture-Perfect Crisscross – Dip your fork in a bit of sugar before pressing—it prevents sticking and adds a light sparkle to the top.
Store Like a Pro – Keep your cookies in an airtight container at room temperature. To maintain softness, place a slice of bread inside the container; it works wonders overnight.
Make Ahead Magic – You can roll and freeze the dough balls, then bake them straight from the freezer. Just add an extra minute or two to the baking time.
Frequently Asked Questions about Peanut Butter Cookies
The dough is thicker than most cookie doughs and doesn’t spread as much on its own. Pressing with a fork helps flatten them so they bake evenly and develop that classic crisscross look.
You can, but mix it very well before adding. Natural peanut butter tends to separate, and if the oil isn’t blended evenly, the cookies may spread too much or turn greasy.
Store them in an airtight container once completely cool. To maintain that fresh-from-the-oven softness, add a small slice of white bread to the container—it keeps moisture inside without changing the flavor.
Yes. Wrap it tightly and refrigerate for up to three days, or freeze the dough balls for up to three months. Bake straight from the freezer when needed.
Smooth, salted peanut butter works best for this recipe. It gives the right balance of flavor and consistency without making the dough too oily.
Peanut Butter Cookies Recipe
Ingredients
- 1 ½ cups all-purpose flour lightly spooned and leveled
- ¾ teaspoon baking powder
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 1 cup creamy peanut butter salted
- 1 large egg
- 1 teaspoon vanilla extract
- to taste sea salt optional, for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour and baking powder until well combined.
- In a stand mixer or large bowl, cream the softened butter with the brown sugar and granulated sugar until pale and fluffy.
- Add the peanut butter and mix until smooth. Beat in the egg and vanilla extract, scraping down the sides as needed.
- Gradually mix in the dry ingredients until just incorporated. Do not overmix.
- Roll the dough into 1-inch balls and place on the prepared baking sheet, spacing them out evenly.
- Using a fork dipped in sugar, press down each ball gently in a crisscross pattern.
- Bake for 8 to 10 minutes or until the edges start to turn golden. Let the cookies rest on the baking sheet before transferring to a wire rack to cool completely.
Notes
- To keep cookies soft, store in an airtight container with a slice of bread.
- For variety, add chocolate chips or sprinkle with sea salt before baking.
- Freeze dough balls ahead of time for quick baking later.
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