Introduction
There’s a warm, nutty perfume that fills the kitchen the moment a batch of peanut butter cookies slides into the oven—the toasted peanut aroma mingling with caramelized sugar, promising a tender crumb and a slight crunch at the edges. Each bite yields a comforting contrast: a slightly crisp exterior that gives way to a chewy, melt-in-your-mouth center with that familiar, salty-sweet peanut butter flavor. These are the cookies you’ll reach for at midnight, pack into lunchboxes, or tuck into a tin to give as a hand-delivered hug.
Peanut butter cookies are pure comfort-food nostalgia. They’re perfect for cozy mornings with coffee, spontaneous cookie swaps with neighbors, holiday cookie exchanges, or an easy baking project with kids. If you want a no-oven, 10-minute alternative on busy days, try this helpful variation for a quick fix: easy no-bake peanut butter cookies.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: About 22 minutes (including brief cooling)
- Servings: Makes about 24 cookies (tablespoon-sized scoops)
- Difficulty Level: Easy — great for beginners and busy bakers
Nutrition Highlights
Nutrition per serving (1 cookie, recipe yields ~24 cookies). Values are approximate and calculated using USDA FoodData Central nutrient values and rounded for clarity.
- Calories: ~99 kcal
- Protein: ~3.0 g
- Carbohydrates: ~10.5 g
- Sugars (mostly added): ~9.3 g
- Fiber: ~0.7 g
- Fat: ~5.6 g
- Saturated fat: ~1.0–1.5 g
- Sodium: variable depending on peanut butter (estimate ~40–80 mg)
Notes on the numbers: the majority of calories and fat come from peanut butter; the carbohydrate and added-sugar totals come largely from the cup of granulated sugar. These estimates are based on USDA nutrient profiles for peanut butter, sugar, and eggs. For context on sugar and added-sugar guidance, consult reputable health sources such as the Mayo Clinic which discuss moderation of added sugars in a balanced diet.
Why You’ll Love It
There are many reasons to make these cookies, but the three that stand out:
- Irresistible flavor + texture: salty-roasted peanut butter balanced by sweet sugar, with a soft, chewy interior and lightly crisp edges.
- Speed and simplicity: minimal ingredients, one bowl, and under 25 minutes from start to finish—ideal when you want fresh-baked warmth fast.
- Comfort & connection: these cookies evoke childhood memories and make a comforting homemade gift; they’re perfect for sharing at gatherings or tucking into school lunches.
Step-by-Step Instructions
Ingredients:
- 1 cup peanut butter (smooth or crunchy)
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
Optional ingredients and substitutions:
- 1/4 cup brown sugar (substitute for up to half the granulated sugar for deeper flavor and chew)
- 1/4 teaspoon salt (if your peanut butter is unsalted)
- 1/2 cup chocolate chips (stir in for extra decadence)
- 1 tablespoon milk or dairy-free milk (if dough feels too dry)
- For a lower-sugar version, use 2/3 cup granulated sugar + 1/3 cup sugar substitute designed for baking (results will vary)
- Vegan option: replace the egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water, chilled) and ensure peanut butter contains no added dairy
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine peanut butter, sugar, egg, vanilla extract, and baking soda.
- Mix until smooth and uniform—avoid overmixing; stop once the dough is homogenous.
- Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing cookies about 1.5 inches apart.
- Flatten each ball slightly with the back of a fork to create a crisscross pattern.
- Bake for 10–12 minutes or until the edges are lightly golden—do not overbake; the cookies will firm up as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Practical tips:
- Use a tablespoon or small cookie scoop for consistent sizing so baking time stays predictable.
- If your peanut butter is very oily, stir it well first or use a spoon to measure solids. If dough seems too oily, add a tablespoon of flour or 1–2 tbsp powdered milk to help bind.
- Check doneness at 10 minutes: cookies should have set edges and look slightly soft in the centers.
Best Pairings
- Classic: a tall glass of cold milk for dunking.
- Warm drinks: coffee or a robust black tea balances the sweetness; a salted caramel latte pairs beautifully.
- Elevated snack: sandwich a thin layer of jam or chocolate spread between two cookies for a thumbprint-inspired treat.
- Party platter: serve alongside sliced apples, banana chips, or a cheese board to contrast textures.
Shelf Life & Storage
- Room temperature: Store in an airtight container at room temperature for 3–4 days. Place a slice of bread in the container to keep cookies soft (replace daily if needed).
- Refrigeration: Up to 1 week in an airtight container—refrigeration tightens texture, so bring to room temperature before serving.
- Freezer: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag or container for up to 3 months. Thaw at room temperature or warm briefly in a low oven.
Insider Secrets
- Peanut butter choice matters: natural peanut butter yields a purer peanut flavor but can be oilier; stick-style peanut butter gives more predictable texture. For the best balance, use a creamy, well-stirred peanut butter with a neutral salt level.
- Texture control: for chewier cookies, substitute half the granulated sugar with brown sugar; for crisper cookies, increase the bake time by 1–2 minutes and flatten slightly thinner.
- Doneness cues: cookie edges should be lightly golden and the center should still appear a touch underbaked—this ensures a soft, tender interior once cooled.
- Flavor boost: add a pinch of flaky sea salt on top immediately after removing from the oven to sharpen the sweet-salty contrast.
Fun Flavor Ideas
- Chocolate-swirl: fold in 1/3 cup mini chocolate chips or press a chocolate kiss into each warm cookie for a classic twist.
- Honey & oat: replace 1/4 cup sugar with 1/4 cup honey and fold in 1/3 cup quick oats for texture (reduce oven temp by 25°F and watch closely).
- Nutty swap (gluten-free/vegan-friendly): use almond or cashew butter with a flax egg to make a dairy-free, nut-forward variant.
- Thumbprint surprise: make indentations and fill with jam or a dollop of apple butter before baking; for inspiration see this thumbprint twist: apple butter thumbprint cookies.
Recipe Q&A
Q: Can I use natural peanut butter?
A: Yes—natural peanut butter works fine but may produce oilier dough; stir well and consider chilling dough briefly if too soft.
Q: My cookies are too crumbly—what went wrong?
A: Underbinding can be due to too-dry peanut butter or too-large scoops. Add 1 tablespoon milk or an extra egg white and mix gently, or reduce scoop size.
Q: How do I make these vegan?
A: Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water, chilled) and ensure peanut butter contains no added dairy.
Q: Can I reduce the sugar?
A: You can reduce sugar by about 25% with acceptable texture; for lower-sugar options, try a baking sugar substitute formulated for one-to-one use and monitor texture.
Q: Can the dough be chilled ahead?
A: Yes—chill for up to 48 hours in an airtight container. Allow to sit at room temperature 10–15 minutes before scooping if very firm.
Conclusion
If you want a straightforward, nostalgic cookie that delivers big flavor from a handful of pantry staples, these peanut butter cookies are a winner—quick to make, endlessly adaptable, and always crowd-pleasing. For a soft, thick variation that leans into extra tenderness, see this trusted version by Sally’s Baking Addiction: Soft & Thick Peanut Butter Cookies Recipe – Sally’s Baking Addiction. For comparison to the classic 3-ingredient version and tips on proportions, check out this helpful resource on Allrecipes: 3-Ingredient Peanut Butter Cookies Recipe – Allrecipes.
Try the recipe, tweak it to your taste, and share your photos and variations—I love seeing how readers make these cookies their own.
Print
Peanut Butter Cookies
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These peanut butter cookies feature a crispy exterior and a chewy center, perfect for any occasion.
Ingredients
- 1 cup peanut butter (smooth or crunchy)
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- Optional: 1/4 cup brown sugar (for deeper flavor), 1/4 teaspoon salt, 1/2 cup chocolate chips, 1 tablespoon milk (if dough feels too dry)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine peanut butter, sugar, egg, vanilla extract, and baking soda.
- Mix until smooth and uniform; avoid overmixing.
- Scoop tablespoon-sized portions onto a baking sheet lined with parchment paper, spacing them about 1.5 inches apart.
- Flatten each ball slightly with the back of a fork to create a crisscross pattern.
- Bake for 10–12 minutes until edges are lightly golden; do not overbake.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For lower-sugar, replace granulated sugar with sugar substitutes as desired. Store cookies in an airtight container to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 99
- Sugar: 9.3g
- Sodium: 60mg
- Fat: 5.6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.1g
- Trans Fat: 0g
- Carbohydrates: 10.5g
- Fiber: 0.7g
- Protein: 3g
- Cholesterol: 30mg
