Peanut Butter Cookies
Okay, real talk: these peanut butter cookies might just be the best accidental discovery in my baking adventures. One time, I ran out of half the usual ingredients for cookies, so I threw together a simple mix with just peanut butter, sugar, and an egg. The result? Soft, chewy, and packed with that rich, nutty flavor that’s basically cookie gold. If you’re a peanut butter lover like me, these cookies are like little bites of happiness that melt right in your mouth, with just the perfect crumbly edge. Plus, they’re so easy, even a kitchen newbie can nail them on the first try. Let’s dive in and bake some peanut buttery magic!
Quick Facts
- Yield: Serves about 18 cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
Ingredients
For the Main Dish:
- 1 cup creamy peanut butter (natural works great too!)
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 large egg
- 1 tsp baking soda
- 1 tsp vanilla extract
- ¼ tsp salt (omit if your peanut butter is salted)
How I Make It
Step 1:
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. In a large bowl, combine the peanut butter, granulated sugar, and brown sugar until smooth and creamy. I like using a sturdy spoon or hand mixer here to get the mix nice and even.
Step 2:
Add in the egg and vanilla extract and stir until well combined. The batter will be thick and sticky — that’s exactly what you want.
Step 3:
Sprinkle in the baking soda and salt, then mix just until everything comes together. Don’t overbeat or your cookies might get tough.
Step 4:
Use a spoon or cookie scoop to drop dough balls about 1.5 inches apart on your baking sheet. These cookies don’t spread much, so you can fit a good batch on one sheet.
Step 5:
Flatten each ball gently with the back of a fork in a crisscross pattern—this iconic look not only looks cute but helps them bake evenly.
Step 6:
Bake for about 10–12 minutes, until the edges are lightly golden but the centers still look soft. Let them cool on the sheet for 5 minutes before transferring to a wire rack to finish cooling. This resting step helps them firm up just right!
Variations & Tips
- Swap half the peanut butter for chunky if you love a nutty crunch.
- Add ½ cup chocolate chips or chopped peanuts for extra texture and flavor.
- Use natural peanut butter, but reduce or skip the salt depending on your taste.
- For a deeper flavor, toast your peanut butter in the oven for 5 minutes before mixing.
- If dough feels too dry, a tablespoon of milk or water can help loosen it up.
- Store leftovers in an airtight container at room temp for up to 5 days.
How I Like to Serve It
These cookies are perfect for an after-school snack with a cold glass of milk or a midday treat with your coffee or tea. They also make a sweet addition to holiday cookie platters or homemade gift boxes. When it’s chilly outside, pair them with a warm, cozy blanket and your favorite movie for instant comfort!
Notes
- Store baked cookies in an airtight container to keep them chewy for days.
- Reheat gently in the microwave for 10–15 seconds if you want that fresh-baked warm feeling.
Closing: Every time I bake these peanut butter cookies, they perfectly hit that sweet spot between chewy and crisp, making them a guaranteed crowd-pleaser in my kitchen.
