Discover these elementary peanut butter cookies bursting with rich peanut butter flavor. They strike the perfect balance between salty and sweet, offering a delightfully soft and melt-in-your-mouth texture. There’s a reason this cookie is a beloved classic!
Incorporating peanut butter into cookies creates a wonderfully soft texture with a delicate, velvety crumb. These timeless peanut butter cookies are sure to please any crowd.
You can prepare them several days in advance for a quick treat whenever the craving strikes, and they’re straightforward to whip up! The hardest part is waiting for them to set after they leave the oven.
There’s nothing quite like a peanut butter cookie to satisfy your cravings and brighten your mood. This peanut butter cookie recipe will become your household’s beloved favorite.
Table of Contents
How to Make Peanut Butter Cookies
You can find a comprehensive list of ingredients and step-by-step instructions below, but here’s a quick overview of what you’ll need:
Ingredients for Peanut Butter Cookies
- Butter: The recipe begins with two sticks of unsalted butter.
- Peanut Butter: Crunchy peanut butter is recommended, but feel free to use it smooth.
- Sugars: A combination of white and brown sugars provides a sweet and warm flavor.
- Eggs: Two eggs add moisture and act as a binder to hold the dough together.
- Flour: All-purpose flour gives the dough its structure.
- Leaveners: Baking soda and baking powder help the cookies rise.
- Salt: A pinch of salt enhances the overall flavors without making the cookies taste salty.
Steps for Making Homemade Peanut Butter Cookies
- Prepare the Dough: Cream the butter, peanut butter, and sugars together. Add the eggs, then sift and mix in the dry ingredients.
- Shape the Cookies: Chill the dough for easier handling. Roll it into balls, place them on a baking sheet, flatten with a fork, and create a crisscross pattern.
- Bake: Cook the cookies until golden brown, then cool them on a wire rack.
Tips from the Test Kitchen
- Chill the Dough: Chilling the dough before shaping helps prevent the cookies from spreading too much during baking.
- CCriss-cross patternCrisscross the fork marks! They give the cookies a classic look and help make them evenly.
- Avoid Crumbliness: Overcooking can lead to crumbly cookies, so check them around the 7-8 minute mark for perfect doneness.
Storing Peanut Butter Cookies
Once completely cooled, store the cookies in an airtight container or cookie jar at room temperature for up to five days.
Freezing Peanut Butter Cookies
Yes, you can freeze them! For optimal results, freeze the dough balls before baking. When ready to enjoy them, simply bake the frozen dough balls according to the recipe instructions.
Why You’ll Fall in Love with These Soft Peanut Butter Cookies
Soft, pillowy centers with a lightly crisp exterior and crumbly edges
Easy-to-follow recipe with just nine ingredients
Quick and straightforward to prepare
Classic crisscross pattern crisscrossed with bold peanut butter flavor
Versatile dough—perfect for adding mix-ins or creating variations
Is Natural Peanut Butter Suitable for Peanut Butter Cookies?
Yes, natural peanut butter works well in this dough! Over time, I’ve tried making these cookies with both processed peanut butter like Jif or Skippy, as well as natural options made with just peanuts and salt. Here’s what I’ve discovered:
Processed: These cookies have an ideal texture, spreading legs and holding together well without crumbling.
Natural Style: The cookies spread slightly and have a sandier, crumblier texture.
Ingredients
- 1 cup unsalted butter
- 1 cup crunchy peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- Two large eggs
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- One teaspoon of baking powder
- ½ teaspoon salt
Directions
Step 1:
Gather all your ingredients in one place.
Step 2:
In a large bowl, use an electric mixer to beat the crunchy peanut butter, white sugar, and brown sugar until smooth. Then, add the eggs and mix well.
Step 3:
Sift the flour, baking soda, baking powder, and salt into a separate bowl. This process helps to aerate the dry ingredients and ensures an even distribution throughout the batter.
Gradually stir this dry mixture into the peanut butter mixture until just combined. Refrigerate the dough for one hour to make it more manageable. Chilling helps firm up the dough, making it easier to roll and shape.
Step 4:
Preheat the oven to 375°F (190°C). Roll the chilled dough into 1-inch balls and place them 2 inches apart on ungreased baking sheets. Using a fork, flatten each ball slightly to create a crisscross pattern.
Crisscross in the oven until the edges turn golden, which should take about 7 to 10 minutes.
Step 6:
Allow the cookies to rest on the baking sheets for a few minutes before transferring them to a wire rack to cool down fully.
| Nutrition Facts (per serving) | |
|---|---|
| Calories | 126 |
| Fat | 7g |
| Carbohydrates | 15g |
| Protein | 2g |
Notes
Make-ahead instructions: You can prepare the cookie dough in advance and refrigerate it for up to 3 days. Baked cookies can be frozen for up to 3 months, and unbaked dough balls (without the sugar coating) can also be frozen for the same duration. When you’re ready to bake, let the frozen dough sit at room temperature for around 30 minutes, roll it in sugar, make the crisscross pattern crisscross, and bake for an additional minute—no need to completely thaw. For extra guidance, check out How to Freeze Cookie Dough.
Special Tools (affiliate links): Stand or Handheld Electric Mixer | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cooling Rack
Peanut Butter: Creamy peanut butter is ideal for this recipe, as crunchy peanut butter can cause the cookies to crumble more easily. Both processed varieties like Jif or Skippy and natural peanut butter will work. If using natural peanut butter, ensure it’s thoroughly mixed at room temperature, but expect a slightly crumblier texture. 3/4 cup of peanut butter typically weighs between 185–195g.
Can I use almond butter? Almond butter is a good substitute, though it may lead to a crumblier cookie. If you prefer a smoother texture, you might enjoy flourless almond butter cookies more.
Can I add chocolate chips or other mix-ins? Definitely! After combining the wet and dry ingredients in Step 3, feel free to fold in 1 cup of add-ins like chocolate chips (180g), peanut butter chips (180g), or chopped peanuts (150g). In this case, skip pressing the crisscross pattern icrisscrossokies.