Classic Peanut Butter Cookies

Peanut butter cookies are a nostalgic favorite, loved for their rich, nutty flavor and signature crisscross pattern. Crisp on the edges and soft in the center, these cookies are easy to make and incredibly satisfying. Whether you’re baking for a special occasion or a weekday snack, this classic cookie never disappoints.

Why You’ll Love This Recipe

These peanut butter cookies are everything you want in a homemade treat — quick to make, packed with flavor, and delightfully soft with a hint of crunch. They require only a few pantry staples and come together in under 30 minutes. With their melt-in-your-mouth texture and bold peanut butter taste, they’re a comforting and crowd-pleasing dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Brown sugar
• Creamy peanut butter
• Large egg
• Vanilla extract

Directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the peanut butter, followed by the egg and vanilla extract.
5. Gradually mix in the dry ingredients until a soft dough forms.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
7. Flatten each cookie gently with a fork in a crisscross pattern.
8. Bake for 10–12 minutes, or until the edges are lightly golden. Do not overbake.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: About 24 cookies
Preparation time: 10 minutes
Baking time: 10–12 minutes
Total time: 25 minutes

Variations

• Crunchy peanut butter: Use crunchy peanut butter for added texture.
• Chocolate chip addition: Fold in mini chocolate chips for a peanut butter–chocolate twist.
• Gluten-free version: Use a gluten-free flour blend as a 1:1 substitute.
• Sugar-coated: Roll dough balls in granulated sugar before baking for extra sweetness and texture.

Storage/Reheating

Storage:
Store cooled cookies in an airtight container at room temperature for up to 5 days.

Freezing:
Freeze baked cookies or raw dough balls for up to 2 months. Thaw before baking or serving.

Reheating:
Microwave individual cookies for 5–10 seconds to restore softness.

FAQs

Can I use natural peanut butter?

Yes, but make sure it’s well-mixed. Natural peanut butter may result in slightly crumblier cookies due to its oil separation.

How do I keep peanut butter cookies soft?

Do not overbake them. Remove from the oven when the edges are just golden, and let them finish setting on the tray.

Can I make these cookies without eggs?

Yes, substitute the egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, or use a commercial egg replacer.

Do I have to use both white and brown sugar?

Using both gives a perfect balance of sweetness and chewiness. However, you can use all white or all brown if needed.

Can I make these cookies ahead of time?

Absolutely. The dough can be refrigerated for up to 48 hours or frozen for longer storage.

Why do peanut butter cookies have fork marks?

The dough is dense, and flattening helps it bake evenly. The crisscross pattern is also a traditional visual cue.

Can I double the recipe?

Yes, this recipe scales well. Make sure to mix thoroughly if increasing quantities.

Are these cookies gluten-free?

Not by default, but you can use a gluten-free flour substitute to make them suitable for gluten-free diets.

What type of peanut butter is best?

Creamy, processed peanut butter (like Jif or Skippy) gives the best texture and consistency.

How long do these cookies stay fresh?

Stored properly, they stay fresh for about 4–5 days at room temperature.

Conclusion

Classic peanut butter cookies are a timeless treat that never goes out of style. Simple ingredients, easy steps, and an unbeatable flavor make them a go-to recipe for bakers of all levels. Whether you enjoy them fresh out of the oven or tucked into a lunchbox, these cookies deliver pure satisfaction in every bit

Classic Peanut Butter Cookies

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Classic peanut butter cookies with a rich, nutty flavor and a soft, chewy texture. Perfectly sweet and satisfying, these cookies are a timeless favorite.

• Author: Emma Harper
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup creamy peanut butter
• 1 large egg
• 1/2 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt

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Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the peanut butter, egg, and vanilla extract, and mix until combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Roll dough into 1-inch balls and place on prepared baking sheets about 2 inches apart.
7. Use a fork to flatten each ball in a crisscross pattern.
8. Bake for 10–12 minutes or until the edges are lightly golden. Do not overbake.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• For a crunchier texture, use chunky peanut butter instead of creamy.
• Cookies can be stored in an airtight container for up to a week.
• Freeze dough balls for future baking – no need to thaw, just add a minute or two to baking time.

Nutrition

• Serving Size: 1 cookie
• Calories: 130
• Sugar: 9g
• Sodium: 90mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 10mg