This peanut butter cookie recipe is what I make when I want cookies right now and refuse to wait.
It’s super fast. Like, preheat-the-oven-and-you’re-basically-done fast.
The first time I made these, I was skeptical. The dough felt too soft. The cookies looked underbaked. I almost left them in longer. I’m glad I didn’t.
They firm up as they cool and turn into that perfect soft-but-structured peanut butter cookie we all secretly want.
It’s simple. It’s nostalgic. And it smells like childhood in the best possible way.
Why I Keep Making This Dish (The Real Reasons)
- Minimal prep: You can mix everything in minutes.
- Classic flavor: Peanut butter never disappoints.
- Soft centers: They stay tender for days.
- Pantry staples: Nothing complicated here.
- That fork pattern: Instantly recognizable.
- Crowd-pleaser: No one says no to peanut butter cookies.
- Small batch friendly: Easy to double or halve.
Tips I Learned the Hard Way
- Don’t overbake: They will look slightly underdone. That’s correct.
- Let them cool fully: They’re fragile when hot.
- Room temp butter matters: Cold butter won’t cream properly.
- Salt check: If your peanut butter isn’t salty, add a pinch.
- Measure flour correctly: Too much makes them dry.
- Even ball size: Keeps baking consistent.
- Criss-cross gently: Press too hard and they get too thin.
- Residual heat finishes them: Trust the process.
Variations You Can Mess Around With
- Chocolate chips: Stir some in before baking.
- Chunky peanut butter: For extra texture.
- Sea salt sprinkle: Right before baking.
- Peanut butter drizzle: After cooling.
- Sandwich cookies: Add chocolate or jam in between.
- Gluten-free flour swap: Works with a 1:1 blend.
- Mini cookies: Reduce bake time slightly.
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 granulated sugar (100g)
- 1 teaspoon vanilla extract (5 mL)
- 1 large egg, room temperature
- 3/4 teaspoon baking powder (3g)
- Optional: 1/4 to 1/2 teaspoon sea salt if peanut butter is unsalted
Instructions
Step 1:
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 2:
Sift together the flour and baking powder, then whisk to combine.
Step 3:
In a stand mixer fitted with a paddle attachment, cream together the butter and both sugars until light and fluffy. Add optional salt if needed.
Step 4:
Mix in the peanut butter until fully incorporated.
Step 5:
Add the egg and vanilla extract and mix until combined.
Step 6:
Gradually add the flour mixture and mix just until incorporated.
Step 7:
Roll the dough into 1-inch balls and place them on the prepared baking sheet.
Step 8:
Flatten each cookie gently with a fork in a criss-cross pattern.
Step 9:
Bake for about 10 minutes, until the edges are set but the centers still look slightly soft.
Step 10:
Allow the cookies to cool completely on the baking sheet before transferring. They will continue to set as they cool.
Peanut Butter Cookie Recipe
Ingredients
Method
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Sift together the flour and baking powder, then whisk to combine.
- In a stand mixer fitted with a paddle attachment, cream together the butter and both sugars until light and fluffy. Add optional salt if needed.
- Mix in the peanut butter until fully incorporated.
- Add the egg and vanilla extract and mix until combined.
- Gradually add the flour mixture and mix just until incorporated.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Flatten each cookie gently with a fork in a criss-cross pattern.
- Bake for about 10 minutes, until the edges are set but the centers still look slightly soft.
- Allow the cookies to cool completely on the baking sheet before transferring. They will continue to set as they cool.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 193 kcal |
| Carbohydrates | 16 gm |
| Fat | 13 gm |
| Protein | 5 gm |
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.
How I Like to Serve This
- With cold milk: Classic and undefeated.
- With coffee: Perfect afternoon break.
- Warm from the oven: After cooling just enough to hold.
- As ice cream sandwiches: Next-level treat.
- Packed in lunchboxes: Always a win.
- Stacked high on a plate: They disappear fast.
Storage, Leftovers, and Next-Day Thoughts
- Room temperature: Store in an airtight container for up to 5 days.
- Soft texture: Stays tender if sealed well.
- Freezing dough: Roll into balls and freeze for later baking.
- Freezing baked cookies: Works well for up to 2 months.
- Next-day flavor: Even richer peanut butter taste.
- Microwave tip: 5–8 seconds for that just-baked feel.
FAQs (Real Questions People Actually Ask)
Why are my cookies crumbly?
Too much flour or overbaking is usually the cause.
Can I use natural peanut butter?
Yes, but stir it well and expect slightly softer dough.
Why do they look underbaked?
They finish setting as they cool.
Can I double the recipe?
Absolutely, it scales easily.
Do I need a stand mixer?
No, a hand mixer works fine.
Can I skip the fork pattern?
Yes, but it helps them bake evenly.
How do I keep them soft?
Store in an airtight container once fully cooled.
