Oh my gosh, peanut butter cookies! Is there *anything* better? That classic flavor just takes me right back to being a kid, sneaking dough from the bowl when Mom wasn’t looking. Seriously, if you’re a peanut butter lover like I am, you NEED this recipe in your life. We’re not just making *a* peanut butter cookie; we’re doing **Peanut Butter Cookies in 3 Different Ways**! Yep, you heard that right – chewy, crispy, and even a super easy no-bake version. It’s like a peanut butter cookie party, and everyone’s invited!

I’ve spent *so* many hours in my kitchen perfecting these. Baking is my happy place, and wrestling with finicky cookie dough is just part of the fun, right? I’ve tried all the tricks, tested all the ratios, and finally landed on a base recipe that’s totally foolproof. Then, I figured, why stop at one? Sometimes you crave that soft, bendy cookie, and other times you want that satisfying crunch. And let’s be real, sometimes you just need cookies NOW with zero oven time. So, these **Peanut Butter Cookies in 3 Different Ways** cover all the bases!

Why You’ll Love These Peanut Butter Cookies in 3 Different Ways

Okay, so why make your life easier and more delicious with these **Peanut Butter Cookies in 3 Different Ways**? Simple!

They’re super easy – the base dough is a breeze to whip up.
Variety is the spice of life, right? You get to pick your cookie adventure!
Seriously, the flavor is spot on. That perfect peanut butter goodness in every bite.
That no-bake option? Lifesaver for those sudden cookie cravings.

Trust me, having these three variations means you’re always ready for whatever cookie mood strikes!

The Appeal of Peanut Butter Cookies in 3 Different Ways

The beauty of making **Peanut Butter Cookies in 3 Different Ways** is that you’re catering to everyone! Some folks are ride-or-die for a chewy cookie, others live for that crispy crunch, and let’s not forget the sheer convenience of a no-bake treat. It’s like having a whole cookie shop in your kitchen, all from one simple recipe!

Ingredients for Peanut Butter Cookies in 3 Different Ways

Alright, let’s talk ingredients! You’ll need some pretty standard stuff for these amazing **Peanut Butter Cookies in 3 Different Ways**. Nothing too fancy, just good quality basics to get that perfect flavor and texture. Make sure your butter is properly softened – that’s key for creaming!

1 cup unsalted butter, softened (like, leave it on the counter for an hour or two)
1 cup granulated sugar
1 cup packed light brown sugar (make sure you really pack it into the measuring cup!)
2 large eggs (room temperature is best!)
1 teaspoon vanilla extract
1 1/2 cups creamy peanut butter (your favorite kind!)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats (NOT instant oats, okay?)
1 cup chopped peanuts (for that crispy crunch!)
1 1/2 cups graham cracker crumbs (for the no-bake fun!)
1 cup powdered sugar (also for the no-bakes!)
1/2 cup milk (any kind works for the no-bakes)
1/2 cup unsalted butter, melted (again, no-bake magic!)

See? Pretty straightforward stuff! You probably have most of it already.

Ingredient Notes and Substitutions for Your Peanut Butter Cookies

A couple of quick notes on these ingredients for your **Peanut Butter Cookies**! Using unsalted butter lets you control the saltiness, which is important with salty peanut butter. If you only have salted, just skip the extra 1/2 teaspoon of salt in the dry ingredients. Speaking of peanut butter, I always use creamy, but if you’re feeling adventurous, crunchy *could* work, though it will change the texture a bit in the baked versions. For the no-bake cookies, you *could* experiment with different cracker crumbs, but graham cracker is the classic for a reason!

How to Prepare Peanut Butter Cookies in 3 Different Ways

Okay, let’s get baking (and not baking!) these fantastic **Peanut Butter Cookies in 3 Different Ways**. It’s easier than you think, I promise! Grab your bowls and let’s do this.

First things first for the baked ones: preheat your oven to 375°F (190°C). Get those baking sheets ready too, lined with parchment paper. It makes cleanup a breeze!
In a big bowl, beat together that softened butter, granulated sugar, and brown sugar. You want it light and fluffy, like whipped clouds! This creaming step is super important for texture.
Now, crack in those eggs, one at a time, mixing well after each addition. Stir in the vanilla and that glorious creamy peanut butter. Mix until everything is smooth and happy together.
In a separate bowl, whisk together your flour, baking soda, and salt. Just a quick whisk to make sure everything is evenly distributed.
Gradually add the dry stuff to the wet stuff. Mix on low speed or by hand until it’s *just* combined. Don’t overmix! A few streaks of flour are totally fine at this point.
**Okay, here’s where we split!** If you want Chewy Cookies, gently stir in the rolled oats. If you’re going for Crispy, stir in those chopped peanuts.
Scoop rounded tablespoons of dough onto your prepared baking sheets for the baked versions. Leave a little space between them.
**Now for the No-Bake magic!** Grab a saucepan and combine the graham cracker crumbs, powdered sugar, milk, and melted butter. Cook this over medium heat, stirring constantly. It’ll start to thicken up nicely. Once it’s thick, take it off the heat.
**Baking time!** Pop your Chewy or Crispy cookies into the preheated oven for 9-11 minutes. Look for the edges to just start turning golden brown. They might look a little soft in the center, but that’s perfect! Let them cool on the sheets for a few minutes before moving them to a wire rack to finish cooling.
**And the No-Bakes:** Drop spoonfuls of that warm mixture onto wax paper. Let them sit there until they firm up. Easy peasy!

See? Not so intimidating, right? You’ve just made **Peanut Butter Cookies in 3 Different Ways**!

Tips for Perfect Peanut Butter Cookies Every Time

Listen, I’ve made a *lot* of **Peanut Butter Cookies**, so I’ve picked up a few tricks. For the baked ones, please, please, PLEASE don’t overmix the dough after adding the flour. That makes tough cookies, and nobody wants that! Also, if you want that classic look, press a fork onto the top of the dough balls before baking to create a criss-cross pattern. For the no-bake cookies, make sure you stir constantly while they’re on the heat so they don’t scorch. And let them set up fully – patience is key!

Frequently Asked Questions About Peanut Butter Cookies

Got questions about making these awesome **Peanut Butter Cookies**? Don’t worry, I’ve probably asked (and answered!) them myself. Here are a few common ones:

Q: Why do my baked peanut butter cookies spread too much?

A: This usually happens if your butter was too soft (or melted!), or if you didn’t measure your flour correctly. Make sure your butter is just softened, not greasy, and always scoop your flour into the measuring cup and level it off. Chilling the dough for 30 minutes before baking can also help control spread.

Q: How should I store these different types of peanut butter cookies?

A: Baked Chewy and Crispy **Peanut Butter Cookies** are best stored in an airtight container at room temperature. They’ll stay fresh for several days. The No-Bake version needs to be kept in an airtight container in the refrigerator because of the milk content.

Q: Can I freeze the cookie dough?

A: Absolutely! You can scoop the dough for the baked versions onto a baking sheet and freeze the balls until solid. Then transfer them to a freezer-safe bag or container. Bake from frozen, adding a minute or two to the baking time.

Can I Make These Peanut Butter Cookies Gluten-Free?

Yes, you can! For the baked versions, swap out the all-purpose flour for a good quality gluten-free all-purpose flour blend. For the no-bake cookies, just use gluten-free graham cracker crumbs. Easy peasy!

Estimated Nutritional Information

Just a quick heads-up about the nutritional info provided for these **Peanut Butter Cookies**. Think of it as a helpful estimate! The actual numbers can totally change depending on the specific brands of ingredients you use and exactly how big you make each cookie. So, take it with a grain of salt (or maybe just a little sprinkle of powdered sugar!).

Sharing Your Peanut Butter Cookies

Alright, you’ve done it! You’ve mastered **Peanut Butter Cookies in 3 Different Ways**! Now comes the best part – sharing them! Seriously, these are meant to be enjoyed with friends, family, or just devoured by yourself (no judgment here!). Snap a pic of your cookie creations and tag me on social media – I’d love to see which variation is your favorite! And please, drop a comment below and let me know how they turned out for you. Happy baking (and no-baking!) and even happier sharing!

Amazing Peanut Butter Cookies in 3 Ways

Author: ferecipe.com
Total Time: 31 minutes
Yield: 3 dozen 1x
Diet: Vegetarian

Print Recipe

Description

Three variations of classic peanut butter cookies: chewy, crispy, and no-bake.

Ingredients

Scale

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups creamy peanut butter
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats (for chewy variation)
1 cup chopped peanuts (for crispy variation)
1 1/2 cups graham cracker crumbs (for no-bake variation)
1 cup powdered sugar (for no-bake variation)
1/2 cup milk (for no-bake variation)
1/2 cup unsalted butter, melted (for no-bake variation)

Instructions

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract and creamy peanut butter.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
For Chewy Cookies: Stir in the rolled oats. Drop rounded tablespoons of dough onto the prepared baking sheets.
For Crispy Cookies: Stir in the chopped peanuts. Drop rounded tablespoons of dough onto the prepared baking sheets.
For No-Bake Cookies: In a saucepan, combine graham cracker crumbs, powdered sugar, milk, and melted butter. Cook over medium heat, stirring constantly, until thickened. Remove from heat.
For baked cookies (Chewy and Crispy): Bake for 9-11 minutes, or until the edges are golden brown. Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
For No-Bake Cookies: Drop spoonfuls of the mixture onto wax paper and let set until firm.

Notes

Do not overmix the dough for baked cookies.
For a classic look, press a criss-cross pattern onto the top of the baked cookie dough balls with a fork before baking.
Store baked cookies in an airtight container at room temperature.
Store no-bake cookies in an airtight container in the refrigerator.

Prep Time: 20 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking and No-Bake
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 15g
Sodium: 120mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 4g
Cholesterol: 20mg

Keywords: peanut butter cookies, chewy peanut butter cookies, crispy peanut butter cookies, no-bake peanut butter cookies, cookie recipes