Classic Peanut Butter Cookies

This peanut butter cookie recipe has been in my rotation for years, delivering that perfect balance of soft centers and slightly crisp edges that everyone craves. The rich peanut flavor shines through in every bite, making these cookies an instant favorite at family gatherings and potlucks.

I first discovered this recipe during a rainy weekend when my kids were begging for something sweet. We had limited ingredients but plenty of peanut butter, and these cookies saved the day. Now they're requested at least twice a month in our household.

Ingredients

• Unsalted butter softened to room temperature which creates a tender texture while allowing the peanut flavor to shine
• Granulated sugar provides sweetness and helps create those slightly crisp edges
• Brown sugar adds moisture and a subtle caramel note that complements the peanut butter
• Creamy peanut butter use a commercial brand like Jif or Skippy for consistent results
• Large egg binds everything together and adds structure
• Vanilla extract enhances all the flavors look for pure extract rather than imitation
• All purpose flour provides structure make sure to measure by spooning into measuring cups and leveling off
• Baking powder and baking soda work together to give the perfect rise
• Salt balances the sweetness and enhances the peanut flavor

Step-by-Step Instructions

Prepare Your Equipment

Preheat your oven to 350°F and line two baking sheets with parchment paper. This temperature gives the perfect balance between setting the exterior while keeping the centers soft. Make sure your butter has been sitting out for at least 30 minutes to properly soften.

Create The Base

Beat the softened butter with both sugars until the mixture becomes noticeably lighter in color and fluffy in texture about 2 full minutes. This incorporates air into the dough which helps create that perfect cookie texture. The mixture should look almost whipped when properly creamed.

Add Wet Ingredients

Mix in the peanut butter, egg, and vanilla extract until completely incorporated. The mixture will become smoother and slightly thicker. Be sure to scrape down the sides of the bowl to ensure everything is evenly mixed.

Incorporate Dry Ingredients

Whisk together your flour, baking powder, baking soda, and salt in a separate bowl then gradually add to the wet ingredients. Mix just until no dry streaks remain overmixing will develop too much gluten, resulting in tough cookies.

Shape The Cookies

Scoop tablespoon sized portions of dough and roll them between your palms to form smooth balls. Place them on your prepared baking sheets leaving about 2 inches between each one as they will spread during baking.

Create The Classic Pattern

Using a fork dipped occasionally in sugar to prevent sticking, press down on each ball of dough in a crisscross pattern. This not only creates the iconic peanut butter cookie look but also flattens them to the perfect thickness for even baking.

Bake To Perfection

Bake for 8 to 10 minutes until the edges just barely begin to turn golden. The centers will still look slightly underdone this is exactly what you want for soft, chewy cookies. They will continue to set up as they cool.

Cool Properly

Let the cookies rest on the hot baking sheet for 5 minutes this allows them to firm up enough to be moved without breaking. Then transfer to a wire rack to cool completely where they'll develop their perfect final texture.

Save

The creamy peanut butter is truly the star ingredient here. I once tried making these with natural peanut butter that required stirring, and while still delicious, they spread too much and lost that perfect texture. My daughter actually declared that moment a "cookie emergency" as we watched them melt across the pan, but we still ate every crumb.

Perfect Pairings

These peanut butter cookies make an exceptional base for ice cream sandwiches. Try sandwiching a scoop of vanilla, chocolate, or even coffee ice cream between two cookies and freezing them for 30 minutes. The combination of cool, creamy ice cream with the nutty cookies creates a dessert that's greater than the sum of its parts. I like to roll the edges in mini chocolate chips or chopped peanuts for an extra special touch.

Storage Secrets

These cookies maintain their best texture when stored in an airtight container at room temperature with a slice of bread. The bread keeps the cookies soft without making them soggy. For longer storage, arrange cooled cookies in a single layer in a freezer safe container with parchment between layers. They'll keep for up to 3 months frozen. To enjoy, either let thaw at room temperature for about 30 minutes or microwave for 10 15 seconds for that fresh baked warmth.

Troubleshooting Tips

If your cookies spread too much during baking, your butter was likely too warm or you used natural peanut butter which has a different fat content. Try chilling the dough for 30 minutes before baking. If your cookies come out too dry or crumbly, you may have overbaked them or added too much flour. Remember that they should look slightly underdone when you remove them from the oven as they continue baking on the hot sheet.

Save

Recipe FAQs

→ Why do peanut butter cookies have fork marks?

The signature crisscross pattern serves both practical and traditional purposes. Peanut butter cookie dough is denser than other cookie doughs, so flattening them helps ensure even baking. The pattern also makes them instantly recognizable as peanut butter cookies, a tradition that dates back to the 1930s.

→ Can I use crunchy peanut butter instead of creamy?

Yes! Crunchy peanut butter works perfectly in this recipe and will add extra texture to your cookies. The measurement remains the same (1 cup), but expect slightly more pronounced peanut pieces throughout the finished cookies.

→ How can I make these cookies gluten-free?

Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. Many brands work well, but those containing xanthan gum will help maintain the proper texture. The rest of the ingredients remain the same.

→ Why are my cookies spreading too much?

Excessive spreading usually happens when the butter is too warm or the dough hasn't been chilled. For thicker cookies, refrigerate the dough for 30 minutes before baking. Also, make sure your baking sheets are cool between batches.

→ Can I freeze the cookie dough?

Absolutely! Roll the dough into balls, place on a baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 3 months. When ready to bake, place the frozen dough balls on baking sheets, press with a fork, and add 1-2 minutes to the baking time.

→ How do I know when the cookies are done baking?

Look for lightly golden edges while the centers still appear slightly soft. They'll continue to set as they cool. Overbaking will result in drier cookies, so it's better to underbake slightly if you prefer a softer, chewier texture.