Peanut Butter Cookies are one of those recipes that I keep coming back to because they never disappoint. The dough mixes up fast, the ingredient list is short, and the cookies bake in under fifteen minutes. What really makes them shine is the balance between chewy centers and slightly crisp edges.
I usually have everything on hand, so when a craving hits or friends stop by, I can pull together a warm batch without running to the store. The whole kitchen smells like roasted peanuts and butter while they bake, which always brings people wandering in to see what is happening.
About the Recipe
This recipe keeps things simple and relies on pantry staples you probably already have. The combination of brown sugar and granulated sugar gives the cookies a balanced sweetness plus a bit of moisture that keeps them soft. Because the dough does not need to chill, you can go from mixing bowl to oven in minutes. The fork marks are not just decorative.
They help the cookies bake evenly and create those classic ridges that everyone recognizes. You only need one bowl for the dry ingredients and another for mixing everything together, which means less cleanup afterward.
Why you will love this recipe
These cookies hit that sweet spot between quick and satisfying. The peanut butter flavor comes through clearly without being too heavy, and the texture stays tender even after a day or two. I like how forgiving the recipe is. If you accidentally overmix the dough a bit or leave the cookies in the oven an extra minute, they still turn out well.
The small batch size is practical too. You get enough cookies to share but not so many that you feel overwhelmed trying to finish them before they go stale. The brown sugar adds a hint of caramel warmth that rounds out the nutty flavor, while the salt keeps everything from tasting flat or one note.
Cooking Tips
Use smooth peanut butter rather than natural varieties because the added oils in natural versions can make the dough too greasy. When flattening the dough with a fork, dip the fork in a bit of flour first so it does not stick. I usually aim for cookies that are about one and a half inches wide before flattening.
Watch the baking time closely because these cookies firm up as they cool, so pull them out when they look just set rather than fully browned. Let them rest on the baking tray for two or three minutes before moving them to a cooling rack.
Serving and Storing Suggestions
This recipe makes about eighteen to twenty cookies depending on how large you scoop them. Prep time is around ten minutes, and baking takes another eight to twelve. Serve them warm with a cold glass of milk or alongside coffee for an afternoon treat. Store cooled cookies in an airtight container at room temperature for four to five days.
You can freeze unbaked dough balls for up to two months. Just flatten them with a fork and add an extra minute or two to the baking time when cooking from frozen.
Similar Recipes
- Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Snickerdoodles
- Peanut Butter Blossoms
Nutrient Benefits
Peanut butter provides a good amount of protein and healthy fats, which help keep you satisfied longer than cookies made with just butter and sugar. The egg adds additional protein along with vitamins like B12. While these are still a treat, the combination of ingredients means you get some nutritional value alongside the sweetness. Brown sugar contains trace minerals like calcium and potassium. Keep portion sizes moderate to enjoy the flavor without overdoing it on sugar and calories.
Peanut Butter Cookies
Ingredients
- 3/4 cup Smooth Peanut Butter
- 1/2 cup Plain Flour
- 1/4 cup Unsalted Butter
- 1/4 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1 Egg
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 tsp Vanilla Extract
Instructions
- Preheat the oven to 175C/350F.
- Mix the flour, baking soda and salt in a bowl.
- Combine the butter, brown sugar and granulated sugar. Mix well until light and fluffy.
- Add the egg and beat well to combine.
- Add the vanilla extract and peanut butter.
- Mix well.
- Add the flour mixture and mix well.
- Scoop out the dough on to a baking tray lined with parchment paper, leaving enough space between them.
- Flatten them lightly using a fork and bake them for 8 to 12 minutes or until the cookies are light golden brown.
- Remove and cool before storing them in an airtight container.
- The cookies stay good for 4 to 5 days.
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Frequently Asked Questions
Can I use crunchy peanut butter instead of smooth?
You can, but the texture will change slightly. Crunchy peanut butter adds small pieces of peanuts throughout the cookies, which some people enjoy. The dough may be a bit thicker, so you might need to flatten the cookies a little more before baking.
Why are my cookies too dry or crumbly?
This usually happens when the dough is overbaked or when you measure the flour too heavily. Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag. Also, remember that the cookies will firm up as they cool, so take them out when they still look slightly soft in the center.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to two days or freeze it for up to two months. Let chilled dough sit at room temperature for about ten minutes before scooping and baking. Frozen dough balls can go straight into the oven with an extra minute or two of baking time.
Do I need to use both brown sugar and granulated sugar?
Using both gives the best texture and flavor. Brown sugar adds moisture and a slight molasses note, while granulated sugar helps the cookies spread and creates a bit of crispness around the edges. If you only have one type, you can use all brown sugar for softer cookies or all granulated for slightly crispier ones.
