Oh, peanut butter cookies! Is there anything better? Seriously, I think my kitchen instantly smells like pure happiness the moment I start making these. This peanut butter cookie recipe? It’s my absolute go-to, the one I’ve made a million times and it *never* fails. I remember making them with my dad when I was just a little sprout, and now I get to watch my own kids get that same smear of peanut butter on their noses. They’re just so perfectly chewy, a little bit sweet, and packed with that irresistible peanut butter goodness. You really can’t go wrong!
Why You’ll Love This Peanut Butter Cookie Recipe
Seriously, these cookies are a dream! Here’s why you’ll be making them again and again:
- Super Simple: Like, ridiculously easy. Most of the ingredients are probably already in your pantry!
- Lightning Fast: You can whip up a batch in under 30 minutes, start to finish. Perfect for those sudden cookie cravings!
- Classic Comfort: That timeless peanut butter flavor? It’s pure nostalgia in every bite.
- So Versatile: Want them chewy? Crispy? With chocolate chips? This recipe is totally adaptable to your mood!
Ingredients for the Perfect Peanut Butter Cookie Recipe
Okay, let’s talk ingredients! This is where the magic really starts for our classic peanut butter cookie recipe. You’ll need:
- 1 cup peanut butter (use just regular, creamy peanut butter – the kind that doesn’t separate. Trust me, it makes a difference!)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract (good quality makes it pop!)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Using that standard creamy peanut butter really helps hold these cookies together perfectly. And don’t skip the salt – it just makes that peanut butter flavor sing! You can check out these super simple 3-ingredient ones if you’re in a pinch, but these have just a little something extra!
Step-by-Step Guide to Making This Peanut Butter Cookie Recipe
Alright, let’s get baking! This part is honestly the easiest. You’ll be pulling these amazing peanut butter cookies out of the oven before you know it. Here’s how we do it:
- Prep the Oven and Pan: First things first, get that oven preheating to 375°F (190°C). While it’s doing its thing, grab a baking sheet. You don’t even need to grease it, promise! The cookies won’t stick, especially if you let them cool a bit on the pan.
- Mix the Dough: In a pretty decent-sized bowl, throw in your peanut butter and granulated sugar. Give them a good mix until they’re buddies. It might look a little crumbly at first, but just keep going!
- Add the Wet Stuff: Now, crack in that egg and add the vanilla extract. Stir it all up until it’s smooth and combined. This is where the dough really starts coming together.
- Dry Ingredients Next: Sprinkle in the baking soda and salt. Mix them in gently. You don’t want to overmix here; just combine until you don’t see streaks of the dry stuff anymore. Overmixing can make cookies tough, and we want chewy goodness!
- Scoop ’em Up: Grab a tablespoon (or a cookie scoop if you’re fancy!) and drop rounded spoonfuls of the dough onto your ungreased baking sheet. Leave a little space between them ’cause they’ll spread out a bit.
- The Fork Smash: This is the classic peanut butter cookie look! Take a fork and gently press down on each cookie, then make another imprint crisscross. It helps them bake evenly and looks super cute!
- Bake ‘Em: Pop them into that preheated oven for about 8 to 10 minutes. You’re looking for just lightly golden brown around the edges. My little trick is to pull them out when the centers *still* look a tiny bit soft. They’ll continue to cook on the hot pan!
- Cool Down Time: Let the cookies hang out on the baking sheet for just a few minutes – maybe 3-5? Then, carefully transfer them over to a wire rack to cool completely. This is the hardest part, waiting for them to cool!
And that’s it! You’ve made perfect peanut butter cookies. If you’re feeling adventurous, you could totally add some chocolate chips to the dough before you scoop, or check out these famous blossoms for a Hershey’s kiss surprise! Or for a real quick fix, try these 3-way cookies when you’re in a mega rush.
Tips for the Best Peanut Butter Cookie Recipe
Absolutely! Getting these little guys just right is all about a few simple tricks I’ve picked up over the years. Trust me, these tips will take your peanut butter cookies from good to amazing. Don’t worry if your dough seems a little soft or if you bake them a minute too long one time; that’s how we learn! Though, with these pointers, you probably won’t have to worry too much.
Ingredient Temp Matters!
This is a biggie! Always make sure your peanut butter and egg are at room temperature. It helps them blend together so much smoother, making a dough that’s easier to work with and bakes up more evenly. If your peanut butter is straight from the fridge, it can make the dough a bit stiff and crumbly, which means you might end up overmixing trying to get it all combined. I usually just leave my peanut butter jar on the counter all day if I know I’m baking!
Dough Consistency is Key
If your dough feels too sticky to handle, don’t panic! Pop the whole bowl in the fridge for about 15-20 minutes. Cold dough is way easier to scoop and shape, and it’ll help your cookies spread less in the oven, giving you that nice, thick, chewy texture we’re going for. Too crumbly? A tiny splash of milk or another teaspoon of peanut butter can often do the trick! You can check out fun ideas like peanut butter cookies for dogs just for fun!
The Fork-Press Trick
That classic crisscross pattern isn’t just for looks! Gently pressing down with a fork does two important things: it flattens the cookie so it bakes evenly all the way through, and it creates little crevices for deliciousness to settle into. Don’t smash it down too hard, though, or you’ll end up with super thin, crispy cookies instead of chewy ones.
Watch ‘Em Like a Hawk!
Ovens can be so finicky, right? For these peanut butter cookies, I usually pull them out when the edges are just starting to turn golden brown, but the centers still look a little soft and underdone. They’ll continue to set up on the hot baking sheet after you take them out of the oven. Pulling them out too late is the main reason people end up with dry, crumbly cookies.
Ingredient Notes and Substitutions for Your Peanut Butter Cookies
Let’s chat real quick about the players in this peanut butter cookie recipe. Sometimes, the little details make all the difference, right? And don’t worry, we’ve got you covered if you’re missing something!
Peanut Butter Power
For this classic peanut butter cookie recipe, I *highly* recommend using regular, creamy peanut butter. Think Jif or Skippy – the kind that comes already smooth and doesn’t need stirring. It has the right consistency to help the cookies hold their shape and get that perfect chew. If you try using natural peanut butter (the kind where the oil separates), your cookies might end up a bit flat and greasy. If that’s all you have, though, make sure to stir it super well and maybe drain off a little excess oil. Crunchy peanut butter works too, if you love little bits of peanut in every bite, but it’ll change the texture a bit from how I make ’em!
Sugar Secrets
We use granulated sugar here, and it’s great for giving the cookies that lovely crisp edge while keeping the inside tender. While brown sugar adds a chewier, more caramel-like flavor (which is also delicious!), sticking to regular sugar keeps this recipe super classic and simple. If you’re curious about a chewier version, definitely give the no-bake peanut butter bars a peek for a different texture!
Frequently Asked Questions about This Peanut Butter Cookie Recipe
Got questions about whipping up these delicious peanut butter cookies? I’ve got answers! These are some of the things people always ask me, so hopefully, this helps:
Can I make these peanut butter cookies vegan?
You totally can adapt this recipe for vegan baking! You’ll just need to make a couple of swaps. For the egg, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for 5 minutes) or a commercial egg replacer. For the peanut butter, make sure it’s vegan-friendly. And, of course, double-check your sugar to ensure it’s vegan if that’s a concern for you. They might bake up a little differently, but still delicious!
How should I store these peanut butter cookies?
These peanut butter cookies are best stored in an airtight container at room temperature. They’ll stay super yummy for about 3 to 4 days. If you stack them, put a piece of parchment paper or wax paper between layers to keep them from sticking together. They also freeze really well, either baked or as dough balls!
Why are my peanut butter cookies flat and greasy?
Oh, the dreaded flat cookies! This usually happens for a few reasons. First, your peanut butter might have been too oily (see my notes about natural peanut butter!). Second, the dough might have been too warm when you baked it. Popping the dough in the fridge for a bit before scooping can really help. Also, make sure you’re not over-creaming the butter and sugar, and don’t flatten them with the fork *too* much!
Can I add anything else to these cookies?
Absolutely! That’s the fun part about this peanut butter cookie recipe – it’s a fantastic base. Chocolate chips are a classic addition, of course! You could also add some chopped pretzels for a salty crunch, or even some M&Ms for extra color and fun. Don’t be afraid to get creative! If you’re looking for something else peanut buttery but different, try these no-bake peanut butter bars!
Nutritional Information
Just a quick heads-up! The numbers below are estimates for one cookie, based on the ingredients listed. Things can change a little depending on exactly what you use, but this gives you a good idea. Enjoy your delicious peanut butter cookies!
- Serving Size: 1 cookie
- Calories: around 120
- Fat: about 7g
- Carbohydrates: roughly 13g
- Protein: somewhere around 4g
Classic Peanut Butter Cookies
- Total Time: 20 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A simple recipe for chewy and delicious peanut butter cookies.
Ingredients
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, cream together the peanut butter and sugar until well combined.
- Beat in the egg and vanilla extract.
- Stir in the baking soda and salt.
- Drop rounded tablespoons of dough onto an ungreased baking sheet.
- Flatten each cookie with a fork in a crisscross pattern.
- Bake for 8-10 minutes, or until lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, bake for a shorter time.
- For crispier cookies, bake for a longer time.
- You can add chocolate chips for extra flavor.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
Keywords: peanut butter cookies, easy cookies, classic cookies, baking, dessert, homemade cookies