Peanut Butter Cookie Recipes

There’s just something about the smell of peanut butter cookies baking that feels like home. That sweet and salty combo? It’s honestly hard to beat, no matter the season.

You can whip up soft, chewy peanut butter cookies with just a few basic ingredients—and the steps are totally doable.

I love how you can keep this recipe classic or get creative. Sometimes I’ll throw in chocolate chips, oats, or just a pinch of flaky sea salt for a twist.

Every little change gives the cookies a new spin, and honestly, I never get bored. You’ll see how to make peanut butter cookies that turn out rich, golden, and packed with flavor every single time.

Peanut Butter Cookie Recipes

I’ll be honest, I make peanut butter cookies way too often because they’re easy, quick, and always a hit. If you’ve got the right tools and ingredients, you’ll get that perfect mix of soft centers and crisp edges.

Equipment

I like to pull out a few basics before I start. It makes everything go smoother and keeps me from running around the kitchen.

• Mixing bowls – one big for the dough, one small for dry stuff.
• Electric mixer or a good whisk to blend butter, sugars, and peanut butter.
• Measuring cups and spoons for accuracy (I always double-check the sugar, personally).
• Baking sheets or a cookie sheet lined with parchment.
• Cookie scoop or just a spoon for even portions.
• Fork to make the classic crisscross on top.
• Cooling rack so the cookies don’t get soggy underneath.

I keep a rubber spatula handy, too. It helps scrape every bit of dough out of the bowl—I hate wasting any.

Ingredients

I stick to pantry staples for flavor and that soft, chewy bite. Each ingredient really matters, even if it doesn’t look fancy.

• 1 cup peanut butter (creamy or crunchy, whatever you like)
• 1/2 cup salted butter or shortening, softened
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Optional: a pinch of cinnamon or ginger for a little warmth

Sometimes I’ll use natural peanut butter, but I make sure to stir it up so the oil mixes in. Using both brown and white sugar adds depth and helps the cookies brown just right.

Instructions

I start by creaming the butter, peanut butter, and sugars until they’re smooth and a bit fluffy. That step keeps the cookies light.

• Beat in the egg and vanilla extract until it all comes together.
• In another bowl, whisk the flour, baking soda, baking powder, and salt.
• Add the dry mix to the wet, a little at a time, and blend until you get a soft cookie dough.
• Scoop the dough onto lined baking sheets, leaving about 2 inches between each one.
• Use a fork to press a crisscross pattern on top of every cookie.
• Bake at 350°F (175°C) for 8–10 minutes, just until the edges look lightly golden.
• Let them cool on the sheet for a few minutes, then move them to a cooling rack.

I always try not to overbake, because I want those centers to stay soft and a little gooey.

Notes

Easy peanut butter cookies taste best when they’re a bit soft in the middle but have crisp edges. I stash them in an airtight container, and they stay fresh for a few days—if they last that long.

If I’m craving more peanut flavor, I’ll use crunchy peanut butter or toss in some chopped peanuts. For a lighter cookie, I go with shortening instead of butter.

When it’s humid, I chill the dough for half an hour so the cookies don’t spread too much. And a little sprinkle of salt on top before baking? It really brings out the flavor.

Tasting Notes

There’s something about the first bite of a peanut butter cookie—it crumbles softly, then you get that rich, nutty punch. The balance of sweet and salty just works, and honestly, it’s satisfying without ever feeling too heavy.

When I pull a fresh batch from the oven, I always notice a slightly crisp edge. Inside, there’s usually a chewy center waiting.

The texture changes depending on how long I bake them. If I want them soft, I bake them for less time; if I’m after crunch, I leave them in a bit longer.

I really taste the roasted peanuts when I use natural peanut butter. The flavor feels deeper, not so sugary.

But if I go with a sweetened brand, the cookies come out smoother, though I miss some of that nutty bite. It’s a trade-off I think about every time.

The smell is just warm and comforting, kind of like freshly toasted nuts wafting through the kitchen. If I have these cookies with milk or coffee, the flavors seem to pop even more.

Sometimes I’ll toss in chocolate chips or maybe a sprinkle of sea salt, and it changes things up a bit:

• Chocolate chips add a little extra sweetness and richness.
• Sea salt sharpens the peanut flavor—love that.
• Brown sugar sneaks in a light caramel note.

No two batches ever taste quite the same, but I’m always chasing that warm, nutty aroma and soft crumbly bite that make peanut butter cookies so good.

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