peanut butter cookie recipe
The Best peanut butter cookie recipe
What I love most about this recipe is how versatile it is. You can make them for a quick weeknight dessert, pack them for picnics, or even bring a batch to a potluck and watch them vanish. And while they’re definitely a treat, they’re not too indulgent—peanut butter gives them a good dose of protein and healthy fats, which makes them a little more filling than your average cookie. I also appreciate that you can tweak them to fit different dietary needs, like using natural peanut butter or swapping in almond flour if you’re avoiding gluten. They’re just one of those recipes that feels like a hug in cookie form, and I always keep the ingredients on hand because you never know when the craving will strike.
Classic Peanut Butter Cookies
These soft and chewy peanut butter cookies are a timeless favorite, packed with rich peanut butter flavor and a slightly crisp edge. Perfect for snacking or sharing with friends and family.
🥘Ingredients
- 1 cup (240g) creamy peanut butter
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. -
2
In a large mixing bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes with an electric mixer). -
3
Add the egg and vanilla extract to the peanut butter mixture, and beat until fully combined. -
4
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. -
5
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix. -
6
Scoop tablespoon-sized portions of dough and roll them into balls. Place the balls onto the prepared baking sheet, spacing them about 2 inches apart. -
7
Use a fork to gently press down on each dough ball in a crisscross pattern to flatten slightly. -
8
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should still look soft. -
9
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a cooling rack to cool completely.
🔧Equipment
- Mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Fork (for crisscross pattern)
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Peanut Butter Cookies Works
❓ Frequently Asked Questions About Peanut Butter Cookies
1. Can I use natural peanut butter in this recipe?
Yes, you can use natural peanut butter, but there are a few things to keep in mind. Natural peanut butter tends to be oilier and less sweet than regular peanut butter, so you may need to adjust the sugar or add a bit more flour to achieve the right consistency. Also, make sure to stir the natural peanut butter well before using it to ensure the oils are evenly distributed.
2. Why did my peanut butter cookies turn out flat?
Peanut butter cookies can turn out flat for a few reasons. One common cause is using too much butter or not chilling the dough before baking. Make sure to measure your ingredients accurately and chill the dough for at least 30 minutes before baking. Additionally, ensure your oven is preheated to the correct temperature, as an oven that’s too hot can cause cookies to spread too quickly.
3. Can I make these cookies without eggs?
Yes, you can make peanut butter cookies without eggs. You can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a chia egg (1 tablespoon chia seeds mixed with 3 tablespoons water) as a substitute. Let the mixture sit for about 5 minutes to thicken before using it in the recipe. Another option is to use 1/4 cup of unsweetened applesauce or mashed banana.
4. How do I store peanut butter cookies?
Peanut butter cookies can be stored in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can store them in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. If freezing, make sure to wrap the cookies individually or place them in a single layer on a baking sheet to freeze before transferring to a container.
5. Can I add chocolate chips or other mix-ins to this recipe?
Absolutely! Adding chocolate chips, chopped nuts, or even a sprinkle of sea salt can enhance the flavor of your peanut butter cookies. Simply fold in your desired mix-ins after combining the wet and dry ingredients. For chocolate chips, use about 1/2 to 1 cup, depending on your preference. Just be mindful not to overmix the dough to keep the cookies tender.
