Peanut Butter Cookie Recipe

These Peanut Butter Cookies are soft in the center, lightly crisp on the edges, and full of that classic peanut butter flavor we all love.

I make these when I need something sweet in a hurry. They come together so fast, and most of the ingredients are already in my pantry.

In my small Raleigh kitchen, this is one of those recipes I turn to for bake sales, after-school treats, or just a simple weekend dessert.

Nothing fancy. Just good, homemade cookies that always disappear quickly.

Why You’ll Love This Peanut Butter Cookie Recipe

1. The dough comes together in minutes.
2. No chilling time needed.
3. Simple pantry ingredients.
4. Perfect for lunchboxes or quick desserts.
5. Easy recipe for beginner bakers.
6. Makes a nice, even batch of cookies every time.

What Kind of Peanut Butter Should I Use?

Regular creamy peanut butter works best here. The kind you usually use for sandwiches is perfect. It gives the cookies structure and that classic flavor.

Natural peanut butter can work, but it may make the dough a little softer and more crumbly. If you use it, stir it very well before measuring.

Crunchy peanut butter is also fine if you like little peanut bits in your cookies. I usually stick with creamy because that is what my family prefers, but either one works.

Options for Substitutes

• You can use salted butter. Just skip adding extra salt.
• Light brown sugar or dark brown sugar both work.
• If you only have one type of sugar, you can use all white sugar or all brown sugar. The texture will change slightly but still taste good.
• A hand mixer works if you do not have a stand mixer.
• Gluten-free all-purpose flour blends can be used if needed.

Watch Out for These Mistakes While Cooking

1. Do not overbake the cookies. They may look slightly underdone in the center, and that is okay. They will firm up as they cool.
2. Make sure your butter is at room temperature. If it is too cold, it will not cream properly with the sugar.
3. Measure your flour carefully. Too much flour can make the cookies dry.
4. Let the cookies cool fully on the baking sheet. They are very soft at first and need time to set.

What to Serve With Peanut Butter Cookie Recipe?

These cookies are simple and sweet on their own, but you can serve them with:

• A cold glass of milk
• Hot coffee
• Warm tea
• A scoop of vanilla ice cream
• Fresh fruit on the side

Storage Instructions

1. Store cooled cookies in an airtight container at room temperature for up to 5 days.
2. You can freeze baked cookies for up to 2 months. Just let them cool completely before freezing.
3. The dough can also be rolled into balls and frozen. Bake from frozen and add an extra minute or two to the baking time.

How To Make Peanut Butter Cookie Recipe?

Ingredients

• 1 1/2 cups all-purpose flour (180g)
• 1/2 cup unsalted butter, room temperature (113g)
• 1 cup peanut butter (250g)
• 1/2 cup brown sugar, lightly packed (100g)
• 1/2 cup sugar (100g)
• 1 teaspoon vanilla extract (5mL)
• 1 large egg, room temperature
• 3/4 teaspoon baking powder (3g)

Instructions

Step 0:
Preheat your oven to 350°F. Line a baking sheet with parchment paper.

Step 1:
Sift the flour and baking powder together into a bowl. Whisk to combine and set aside.

Step 2:
In a stand mixer fitted with a paddle attachment, cream the butter and both sugars together until light and fluffy. If your peanut butter is not very salty, you can add 1/4 to 1/2 teaspoon of sea salt at this step.

Step 3:
Add the peanut butter and mix until fully combined.

Step 4:
Mix in the egg and vanilla extract. Once blended, add the flour mixture and beat just until everything is incorporated. Do not overmix.

Step 5:
Roll the dough into 1-inch balls and place them on the prepared baking sheet. Leave a little space between each one.

Step 6:
Flatten each cookie gently with a fork, making a criss-cross pattern on top.

Step 7:
Bake for about 10 minutes. The cookies will look almost done but still soft in the center.

Step 8:
Leave the cookies on the baking sheet to cool completely. They will continue to set from the heat of the pan. Once cooled, they will be firm enough to move and ready to enjoy.

Peanut Butter Cookie Recipe

These Peanut Butter Cookies are soft, classic, and easy to make with simple pantry ingredients. They bake quickly and are perfect for busy days when you want a homemade treat without much effort.

Great for lunchboxes, bake sales, or a cozy afternoon at home.

Print Recipe Pin Recipe

Prep Time 1 minute min

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 18 Cookies

Calories: 193

Ingredients Method

Ingredients

  

• 1 1/2 cups all-purpose flour 180g
• 1/2 cup unsalted butter room temperature (113g)
• 1 cup peanut butter 250g
• 1/2 cup brown sugar lightly packed (100g)
• 1/2 cup sugar 100g
• 1 teaspoon vanilla extract 5mL
• 1 large egg room temperature
• 3/4 teaspoon baking powder 3g

Method

 

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. Sift the flour and baking powder together into a bowl. Whisk to combine and set aside.
3. In a stand mixer fitted with a paddle attachment, cream the butter and both sugars together until light and fluffy. If your peanut butter is not very salty, you can add 1/4 to 1/2 teaspoon of sea salt at this step.
4. Add the peanut butter and mix until fully combined.
5. Mix in the egg and vanilla extract. Once blended, add the flour mixture and beat just until everything is incorporated. Do not overmix.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Leave a little space between each one.
7. Flatten each cookie gently with a fork, making a criss-cross pattern on top.
8. Bake for about 10 minutes. The cookies will look almost done but still soft in the center.
9. Leave the cookies on the baking sheet to cool completely. They will continue to set from the heat of the pan. Once cooled, they will be firm enough to move and ready to enjoy.

Nutritional Information

Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Emma Parker

I’m Emma Parker, the writer and founder behind Emma’s Home Guide. This blog was created to share practical ideas, honest experiences, and helpful guidance for everyday living. My goal is to make home life feel easier, warmer, and more enjoyable, without pressure or perfection.