Peanut Butter Cookies

Nothing beats the smell of Peanut Butter Cookies fresh from the oven, that rich, nutty aroma that makes your whole kitchen feel like home.

My grandma taught me this recipe when I was barely tall enough to reach the counter, and now it’s my go-to when I need a little comfort or want to surprise the kids with an after-school treat. These aren’t just any Peanut Butter Cookies, they’ve got that perfect soft-yet-chewy texture with crispy edges, and just the right balance of sweet and salty that’ll have everyone reaching for seconds.

What makes them special? That first bite where the crisscross pattern gives way to pure peanut butter bliss. I’ve made these for school bake sales, holiday parties, and those “I need cookies NOW” emergencies more times than I can count. The magic’s in the simplicity, no fancy equipment needed, just a bowl, a spoon, and that all-important fork for making those signature marks. Trust me, once you try this recipe, you’ll never go back to store-bought Peanut Butter Cookies again.

Table of Contents

Why You’ll Love These Peanut Butter Cookies

These Peanut Butter Cookies are absolute magic – and I promise you’ll fall in love with them just like I did. Here’s why:

• That perfect texture – Soft and chewy centers with just the right amount of crisp around the edges (exactly how Peanut Butter Cookies should be!)
• So easy to make – No fancy techniques needed, just simple mixing and that satisfying fork-press we all remember from childhood
• Pure peanut butter bliss – The flavor shines through in every bite without being too sweet
• Dough that behaves – Chills beautifully so your cookies won’t spread into flat pancakes

Honestly? These disappear faster than I can bake them – and that’s saying something!

Ingredients for Peanut Butter Cookies

Here’s everything you’ll need for these perfect Peanut Butter Cookies – and yes, I’m picky about these exact ingredients for a reason!

• 1 cup unsalted butter, room temperature (that soft-but-not-melty stage)
• 1 cup creamy peanut butter, room temperature (I’ll explain why below)
• 1 ½ teaspoons pure vanilla extract (none of that imitation stuff!)
• 1 ½ cups light brown sugar, packed (press it into your measuring cup)
• ¾ cup granulated sugar (regular white sugar works fine)
• 2 large eggs, room temperature (take them out when you take out the butter)
• 2 ½ cups all-purpose flour (spooned and leveled, don’t scoop!)
• ¾ teaspoon baking soda
• 1 ½ teaspoons baking powder
• ½ teaspoon salt (balances all that sweetness)

Ingredient Notes & Substitutions

Room temperature ingredients matter! Cold butter won’t cream properly with the sugars, and cold peanut butter stays clumpy. About 30 minutes on the counter does the trick.

Need substitutions? Here’s what works:

• Crunchy peanut butter instead of creamy (you’ll get little nutty bits)
• Gluten-free 1:1 flour blend works beautifully
• Dark brown sugar if you want deeper molasses notes
• Salted butter? Just reduce the added salt by ¼ teaspoon

One warning – natural peanut butter separates too much unless you stir it really well first. I learned that the messy way!

How to Make Peanut Butter Cookies

Okay, let’s get baking! These Peanut Butter Cookies come together so easily – just follow these steps and you’ll have perfect cookies every time. I’ve made this recipe so often I could probably do it in my sleep (and some mornings before coffee, I practically do!).

1. Cream the butters: In your biggest mixing bowl, beat the room temperature butter and peanut butter together until they’re completely smooth and creamy. This takes about 2 minutes with a hand mixer – you want it looking like fluffy peanut butter clouds!
2. Add the sweet stuff: Toss in both sugars, the eggs, and vanilla. Beat for another 2 minutes until the mixture turns pale and fluffy. Scrape down the sides – those sneaky butter pockets love to hide there!
3. Dry ingredients: Whisk together all the dry ingredients in another bowl (this helps prevent lumps). Add them to the wet mixture in two batches, mixing just until combined after each. The dough will be thick – that’s perfect!
4. Chill time: Cover the bowl and refrigerate for at least 1 hour (up to 3 days). This step is non-negotiable – it prevents cookie pancakes and develops amazing flavor!
5. Bake prep: When ready, preheat your oven to 350°F and line baking sheets with parchment paper. Scoop dough into 1½-inch balls (I use a #40 cookie scoop – about 1½ tablespoons).
6. The signature touch: Place dough balls 2 inches apart, then use a fork to press crisscross patterns (dip fork in sugar first to prevent sticking). Don’t flatten completely – leave them nice and thick!
7. Bake: 11-13 minutes until the edges just start turning golden. They’ll look slightly underdone – that’s what gives them that perfect chewiness as they cool!
8. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. Try not to eat them all while they’re still warm… okay, maybe just one!

Tips for Perfect Peanut Butter Cookies

Here are my hard-earned secrets after years of peanut butter cookie experiments (some more successful than others!):

• Chill that dough! Seriously, don’t skip this – it prevents spreading and makes the cookies extra thick and chewy.
• Fork technique: Press gently straight down, then rotate 90 degrees and press again. Sugar-dipped fork = no sticking.
• Bake in batches: Crowded cookies steam instead of bake. Give them breathing room!
• Underbake slightly: They firm up as they cool. Pale golden edges = perfect texture.
• Cookie swap: Rotate baking sheets halfway through for even browning if baking multiple trays.

Follow these tips and you’ll have bakery-worthy Peanut Butter Cookies every single time!

Variations for Peanut Butter Cookies

Once you’ve mastered the classic peanut butter cookie, it’s time to play! Here are my favorite ways to mix things up (because who doesn’t love cookie experiments?):

• Chocolate lovers: Stir in 1 cup of chocolate chips or chunks – milk chocolate is heavenly, but dark chocolate adds nice contrast
• Double dunk: After baking, dip half of each cookie in melted chocolate mixed with a teaspoon of coconut oil for perfect dipping consistency
• Crunch time: Roll dough balls in crushed peanuts before baking for extra texture
• Salty-sweet: Sprinkle flaky sea salt on top right after baking – it makes the peanut flavor pop!
• PB&J vibes: Press a thumbprint in the center before baking, then fill with jam after cooling

My kids beg for the chocolate-dipped version every Christmas – they’re almost too pretty to eat. Almost.

Serving and Storing Peanut Butter Cookies

Now for the best part – enjoying your Peanut Butter Cookies! They’re perfect still slightly warm from the oven with an ice-cold glass of milk (my grandpa’s classic combo). For a grown-up twist, try them with a scoop of vanilla ice cream drizzled with caramel – pure heaven!

Storing is easy: just pop them in an airtight container at room temperature for up to 5 days (if they last that long!). Layer them with parchment paper so they don’t stick together. Want to bring back that fresh-baked magic? A quick 10-second zap in the microwave makes them gooey and warm again. For longer storage, the dough balls freeze beautifully – just bake straight from frozen, adding a minute or two to the baking time.

Nutritional Information for Peanut Butter Cookies

Now, I’m no nutritionist – just a cookie enthusiast! These values are estimates based on standard ingredients, but your exact numbers might vary depending on brands and measurements. Here’s the typical breakdown per cookie (about 2½ inches across):

• Calories: Around 220 (worth every one!)
• Fat: 12g (that rich peanut butter goodness)
• Carbs: 25g (mostly from those perfect sugars)
• Protein: 4g (peanut butter packs a punch!)

Remember – homemade treats are about joy first, numbers second. Everything in moderation (unless they’re fresh from the oven… then all bets are off!).

FAQs About Peanut Butter Cookies

After years of baking these Peanut Butter Cookies (and fielding questions from friends and family), I’ve heard it all! Here are answers to the most common questions:

Can I use natural peanut butter?

You can, but be careful! Natural peanut butter separates, so you’ll need to stir it really well first. Even then, your cookies might spread more. I recommend sticking with regular creamy peanut butter for consistent results – learned this after a batch of cookie pancakes!

Why did my cookies spread too much?

Three likely culprits: dough wasn’t chilled enough, butter was too soft, or your baking soda/powder might be old. Always chill for at least an hour, and check those expiration dates! Hot baking sheets can also cause spreading – let them cool between batches.

Can I make these gluten-free?

Absolutely! Just swap in a 1:1 gluten-free flour blend. The texture comes out nearly identical – my gluten-free friends can’t tell the difference. Just be sure your peanut butter and other ingredients are GF too.

How do I get that perfect crisscross pattern?

The trick is to dip your fork in sugar before pressing – it keeps the dough from sticking. Press gently straight down, then rotate 90 degrees and press again. Don’t flatten completely – leave them nice and thick for that perfect chew!

Can I freeze the dough?

Yes, and it’s a lifesaver! Scoop the dough into balls, freeze on a tray, then transfer to a bag. Bake straight from frozen, adding 1-2 minutes to the baking time. Fresh cookies anytime – my secret for last-minute guests!

Share Your Peanut Butter Cookies Experience

I’d love to hear how your Peanut Butter Cookies turned out! Did your family gobble them up as fast as mine always does? Snap a photo and tag me on Instagram, so I can see your beautiful crisscross patterns. Better yet – leave a comment below telling me your favorite way to enjoy these cookies (with milk? straight from the freezer at midnight?). Your baking stories make my day!

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