Peanut butter cookies are the ultimate nostalgic treat—soft, chewy, and packed with rich, nutty flavor. This version is inspired by a treasured family recipe with simple pantry staples and that iconic crisscross pattern. Whether you’re baking for a holiday cookie swap, a lunchbox surprise, or just a cozy afternoon craving, these cookies deliver every time.
In just 30 minutes, you’ll have a warm batch of homemade peanut butter cookies that rival any bakery version. Plus, they’re freezer-friendly and easy to customize!
Table of Contents
Why You’ll Love This Recipe
- Old-Fashioned Flavor – Like grandma used to make, but even better.
- One Bowl, No Chill Time – No fussy steps or fancy ingredients.
- Perfect Texture – Soft in the center with crisp edges.
- Freezer-Friendly – Bake now or save the dough for later.
- Versatile – Add chocolate chips, nuts, or dip in chocolate!
Ingredients
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, mix peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the egg and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture. Stir just until combined—do not overmix.
- Shape the cookies: Roll dough into tablespoon-sized balls. Place on baking sheet 2 inches apart. Flatten with a fork in a crisscross pattern.
- Bake for 9–11 minutes until edges are set. Centers should look slightly underbaked.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 24 cookies
Tips & Variations
- Chill the dough for 30 minutes if your kitchen is warm—it helps reduce spreading.
- Use natural peanut butter for a more intense flavor—but stir well before using.
- Add-ins: Mix in ½ cup chocolate chips, chopped peanuts, or toffee bits.
- Make it gluten-free: Use a 1:1 gluten-free flour blend.
- Don’t overbake: They’ll firm up as they cool!
FAQs
Can I use salted butter?
Yes—just omit the added salt in the recipe.
Why do peanut butter cookies have fork marks?
The dough is dense, and the crisscross pattern helps them bake evenly and gives them that signature look.
Can I freeze the dough?
Absolutely! Scoop into balls, freeze on a tray, then store in a freezer bag. Bake from frozen—just add 1–2 extra minutes.
How long do they stay fresh?
Stored in an airtight container at room temperature, they last up to 5 days. You can also freeze baked cookies for up to 2 months.
Can I use chunky peanut butter?
You can, but it will change the texture. For best results, stick with creamy unless you love extra crunch.
Peanut Butter Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheet with parchment.
- Cream together peanut butter, butter, and both sugars.
- Beat in egg and vanilla.
- In another bowl, whisk flour, baking soda, and salt.
- Gradually add dry to wet mixture. Mix until just combined.
- Roll dough into balls and place on baking sheet.
- Flatten with a fork in crisscross pattern.
- Bake 9–11 minutes until edges set.
- Cool on baking sheet 5 mins, then transfer to wire rack.
Notes
– Add chocolate chips or chopped nuts for variation.
Conclusion
These peanut butter cookies are everything you want in a classic homemade treat—rich, chewy, and wonderfully simple. They come together quickly with no fancy tools or techniques, making them a reliable go-to whether you’re baking solo or with kids.