Peanut Butter Cookies Recipe

I absolutely love this Peanut Butter Cookies Recipe because it hits that perfect spot where chewy meets a little crumbly, with an unbeatable peanut buttery flavor that feels like a warm hug. Whether you’re baking for a cozy night in, a last-minute snack, or an irresistible treat to share with friends, these cookies never disappoint. I remember the first time I tried this recipe—it was an instant family favorite, and honestly, it’s so simple that you’ll find yourself making it again and again.

What makes this Peanut Butter Cookies Recipe truly special is the balance of sweetness and that rich, nutty depth from real peanut butter. You’ll appreciate how straightforward the ingredients are—no fancy add-ons—yet each cookie ends up packed with flavor and texture. Plus, the classic fork-tine criss-cross on top? It’s such a satisfying and nostalgic detail that makes the baking process fun and the cookies even more inviting.

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Ingredients You’ll Need

The ingredients in this Peanut Butter Cookies Recipe come together beautifully to create that classic, crave-worthy flavor. I always recommend using good quality peanut butter—creamy and with enough saltiness—to make the cookie stand out. The mix of brown and white sugar also adds just the right depth and sweetness, making these cookies truly irresistible.

• All-purpose flour: Provides structure; be sure to measure it properly by spooning it into your cup and leveling off to avoid dense cookies.
• Butter (unsalted): Room temperature butter creaminess helps with smooth mixing and great texture.
• Peanut butter: Use creamy and slightly salty peanut butter for the best flavor.
• Brown sugar: Lightly packed, it adds moisture and a deep caramel flavor.
• Sugar: Helps balance the flavors and adds crunch.
• Vanilla extract: Adds warm, sweet notes that complement the peanut butter perfectly.
• Egg: Room temperature to help bind ingredients without toughening the dough.
• Baking powder: For a gentle lift and light texture.

Variations

I love experimenting with this Peanut Butter Cookies Recipe to keep things interesting. Sometimes I add chocolate chips for a little melty surprise or swap half the peanut butter for crunchy style if I’m craving extra texture. Don’t hesitate to make it your own; you’ll discover your perfect combo in no time.

• Chocolate Chip: When I add semi-sweet chips, it turns the classic into a go-to for chocolate lovers.
• Crunchy Peanut Butter: Gives the cookies a delightful crunch and nutty burst.
• Salted Variation: If your peanut butter isn’t salty, I recommend adding 1/4 to 1/2 teaspoon of sea salt to the dough—it really balances sweetness.
• Gluten-Free: Substitute the flour with a 1:1 gluten-free baking flour—works great, especially if you let the dough chill a bit before baking.

How to Make Peanut Butter Cookies Recipe

Step 1: Prep Your Dry Ingredients

Start by sifting your all-purpose flour and baking powder together in a bowl, then whisk them to combine evenly. I like to do this first to prevent any clumps and to ensure that your cookies will bake evenly without any unpleasant surprises.

Step 2: Cream Butter and Sugars

Using a stand mixer fitted with a paddle attachment (or a hand mixer), cream the room temperature butter with both brown and white sugars until the mixture is light, fluffy, and smooth. At this point, if your peanut butter isn’t salty, sprinkle in 1/4 to 1/2 teaspoon of sea salt to enhance the flavor. This step creates the base of your dough’s flavor and texture, so don’t rush it.

Step 3: Incorporate Peanut Butter, Egg, and Vanilla

Add the creamy peanut butter and mix until fully combined—this is when the cookie really starts coming to life. Next, toss in the room temperature egg and vanilla extract, mixing until everything is just incorporated. Remember, over-mixing after adding flour can make your cookies tough, so keep it gentle.

Step 4: Combine in Dry Ingredients

Slowly add your sifted flour and baking powder mixture to the wet ingredients, mixing just until everything comes together. The dough will be soft but manageable—if it feels too sticky, a quick chill in the fridge for 15 minutes can help.

Step 5: Shape and Flatten Cookies

Roll the dough into one-inch balls and place them on a parchment-lined baking sheet. Here’s where I love getting the kids involved—flatten each ball with a fork in a criss-cross pattern. It’s classic, easy, and helps the cookies bake evenly.

Step 6: Bake and Cool

Bake your cookies at 350°F (175°C) for about 10 minutes. They’ll look very soft and slightly underdone when you take them out—this is exactly right! Let them cool completely on the baking sheet so they set up gently. This pause is key; warm cookies will be too fragile, but once cooled, you’ll get that perfect firm-yet-chewy texture.

How to Serve Peanut Butter Cookies Recipe

Garnishes

For a little extra flair, I like sprinkling a tiny pinch of flaky sea salt right after baking. It balances the sweetness beautifully and adds a slight crunch. Sometimes I top a few cookies with mini chocolate chips or press a whole peanut into the center before baking for a charming touch that guests love.

Side Dishes

These Peanut Butter Cookies go perfectly with a glass of cold milk or a cup of black coffee when you want just a little afternoon pick-me-up. For a party, I enjoy plating them alongside fresh fruit and a few savory cheese bites—a surprisingly delicious combo!

Creative Ways to Present

For special occasions, I’ve arranged these cookies in a wooden box lined with parchment paper, tied with a rustic ribbon for gifting. You can also stack them in layers with wax paper between each to create attractive cookie towers at parties. Personalizing presentation makes sharing these even more fun.

Make Ahead and Storage

Storing Leftovers

I store my Peanut Butter Cookies in an airtight container at room temperature, layering parchment paper between batches to keep them from sticking. They usually stay fresh and soft for about 4-5 days—though if you’re anything like me, they never last that long!

Freezing

If you want to freeze these, I recommend freezing the dough balls before baking. You can portion them out on a tray, freeze until solid, then transfer to a freezer bag for up to 3 months. When ready, bake straight from the freezer—just add a couple of extra minutes to the baking time.

Reheating

To warm leftover cookies, I pop them in the microwave for about 10 seconds or in a low oven (around 300°F) for 5 minutes. This refreshes the softness and brings out that fresh-baked aroma, perfect when you want a quick sweet treat.

FAQs

Final Thoughts

This Peanut Butter Cookies Recipe is one of those timeless classics that feels both indulgent and homemade, with a few small tips that make a huge difference in the final result. I love how easy it is to get these on the table when a peanut butter craving hits, and how much joy they bring to my family and friends. Give this recipe a try—you’ll be amazed how a handful of simple ingredients and a little love can turn into such a fantastic treat. Happy baking, friend!

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