Peanut Butter Cookies
Did you know Google Trends routinely shows a surge of cookie searches every December, yet many bakers still report dry centers and spread that feels unpredictable. If that sounds familiar, this recipe is for you. These Peanut Butter Cookies are built around texture science and reliable ratios, so you get crisp edges, soft middles, and deep nutty flavor without guesswork. I tested time, temperature, and mixing order so you can enjoy bakery quality results at home with basic pantry ingredients.
Why this recipe stands out for busy families and holiday hosts. It is weeknight easy and kid friendly, yet elegant enough for a cookie swap. The dough mixes in one bowl. No fancy equipment is needed. The shaping method gives the nostalgic crisscross look while controlling spread, so every cookie bakes evenly. A quick chill acts like insurance, which is especially helpful when your kitchen is warm during peak holiday cooking.
If you are planning a festive platter, these cookies pair beautifully with classics like shortbread and crinkles. Explore more inspiration with Christmas Cookies Recipes for a full cookie tray that pleases every age. Want a fudgy contrast. You will love these crowd favorites from Xmas Cookies. Hosting a cozy movie night. Add a nostalgic touch from Holiday Baking to round out your menu.
These Peanut Butter Cookies are indulgent yet balanced. They are sweet but not cloying. They are satisfying with a glass of milk and impressive on a cookie board. Whether you bake for simple weekday snacks or a festive spread, this recipe gives you dependable, repeatable success. Set aside a half hour today, and you will have warm, fragrant cookies on your counter and a new go to treat in your rotation.
Why You’ll Love This Peanut Butter Cookies
- Fast and simple One bowl dough with common pantry staples and minimal cleanup
- Perfect texture Crisp edges with a tender center that stays soft for days
- Kid friendly A fun crisscross pattern that little helpers can press with a fork
- Make ahead friendly Dough chills and freezes well for flexible baking
- Balanced flavor Toasty peanut notes with a hint of vanilla and caramel from brown sugar
- Holiday ready Reliable shape and color for cookie exchanges and dessert boards
Ingredients for Peanut Butter Cookies
- One cup creamy peanut butter natural style not recommended
- Half cup unsalted butter softened
- Three fourth cup granulated sugar plus extra for rolling
- Half cup packed light brown sugar
- One large egg plus one extra yolk room temperature
- Two teaspoons pure vanilla extract
- One and one half cups all purpose flour spooned and leveled
- One teaspoon baking soda
- Half teaspoon baking powder
- Half teaspoon fine sea salt
Substitutions
- Dairy free use plant based butter sticks not spreadable tubs
- Gluten free use a one to one gluten free flour blend with xanthan gum
- Peanut alternative use almond or sunflower seed butter choose a thicker brand and chill dough longer
- Less sweet reduce granulated sugar by two tablespoons keep brown sugar as written
How to Make Peanut Butter Cookies
Step by Step Instructions
- Preheat the oven to three hundred fifty degrees Fahrenheit Line two baking sheets with parchment
- Cream fats In a large bowl beat peanut butter and softened butter until smooth and fluffy about one minute
- Add sugars Beat in granulated and brown sugar until light and slightly paler another one to two minutes This step helps create tender middles
- Add egg yolk and vanilla Mix until fully combined then beat in the whole egg just until smooth Avoid overmixing which can cause spreading
- Whisk dry ingredients In a separate bowl whisk flour baking soda baking powder and salt
- Combine Add the dry mix to the wet mix in two additions Stir on low just until the flour disappears The dough should be soft but not sticky
- Chill for control Cover and chill the bowl for fifteen minutes This quick chill makes shaping easier and improves edges
- Portion Scoop one and one half tablespoon mounds Roll into smooth balls Roll each ball lightly in granulated sugar for sparkle
- Crisscross Place on the prepared sheets spacing two inches apart Press each ball gently with a fork in a crosshatch pattern to about half inch thickness
- Bake Bake one sheet at a time for nine to eleven minutes until edges look set and centers look slightly underdone They will finish setting on the sheet
- Cool Let cookies rest on the sheet for five minutes then transfer to a rack to cool The texture will be perfect after twenty minutes
- Repeat Bake remaining dough Keep formed dough balls in the fridge between batches for consistent shape
Pro Tips & Variations
Tips
- Measure flour accurately Spoon and level to prevent dry crumb
- Use room temperature egg for better emulsion and lift
- Do not overbake Pull when centers look soft They firm as they cool
- Use light colored baking sheets Dark pans brown faster
- A little chill goes far Fifteen minutes tightens dough and improves crisscross definition
Variations
- Gluten free Swap in a one to one gluten free flour blend Add one tablespoon milk if dough seems crumbly
- Vegan Use plant butter and one flax egg one tablespoon ground flax plus three tablespoons warm water Rest five minutes before mixing
- Peanut blossoms Press a warm chocolate kiss into each cookie right after baking or try a creamy center from Easy Christmas Treats
- Spiced Add half teaspoon cinnamon and a pinch of nutmeg for cozy holiday aroma
- Chunky texture Stir in half cup chopped roasted peanuts for crunch
Serving Suggestions
- Classic pairing Cold milk or hot cocoa The salt and sweet balance shines with dairy
- Coffee moment Serve with a medium roast coffee or latte Peanut notes love gentle acidity
- Ice cream sandwich Match two cookies around vanilla or chocolate ice cream Freeze ten minutes to set
- Holiday platter Combine with ginger cookies and powdered sugar crinkles For more ideas see Christmas Baking Ideas
- Fruit friendly Add sliced apples or pears for fresh contrast
Storage & Reheating
- Room temperature Store in an airtight container for four days Place a slice of sandwich bread in the container to maintain softness replace as needed
- Fridge Store up to one week Bring to room temperature before serving for best texture
- Freezer Freeze baked cookies in a single layer then transfer to a freezer bag for up to two months Freeze dough balls up to two months Press crisscross just before baking
- Reheat Warm a cookie on a sheet at three hundred degrees Fahrenheit for four minutes or in the microwave for ten to fifteen seconds
FAQ about Peanut Butter Cookies
- Why did my cookies turn out dry Most often it is too much flour Spoon and level flour and avoid overbaking Pull when centers look slightly soft
- Can I use natural peanut butter Yes choose a thick well stirred jar If the dough seems oily chill longer and add one tablespoon extra flour if needed
- Do I need to chill the dough A short chill controls spread and sharpens the crisscross pattern It also helps when your kitchen is warm during Christmas Sweets
- How do I make them chewy Add one extra egg yolk and pull a minute earlier from the oven
- How do I make them crisp Flatten a touch thinner and bake to the very first sign of golden color around the edges
Final Thoughts on Peanut Butter Cookies
If you want a cookie that is nostalgic dependable and crave worthy, this is it. The dough comes together quickly, the texture stays soft for days, and the flavor delivers that rich peanut taste everyone loves. Bake a test cookie first to check timing in your oven, then bake the rest with confidence. Share a warm batch with neighbors, pack a few in lunch boxes, or stack them on a festive board for gatherings. For an even more colorful platter, explore a couple of complementary recipes like spritz and crinkles, then mix and match shapes and textures for a stunning spread.
If this post helped you bake better Peanut Butter Cookies, save it to Pinterest so you can find it fast next time. I would love to hear how your batch turned out, so leave a comment with your tips and tweaks. For more family friendly bakes and seasonal ideas, subscribe so you never miss a new recipe or tutorial.
Peanut Butter Cookies
Equipment
- Large bowl
- Baking sheet
- Parchment paper
- Fork
Ingredients
- 1 cup creamy peanut butter natural style not recommended
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar plus extra for rolling
- 1/2 cup light brown sugar packed
- 1 large egg room temperature
- 1 egg yolk extra, room temperature
- 2 tsp pure vanilla extract
- 1 1/2 cups all purpose flour spooned and leveled
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat peanut butter and softened butter until smooth and fluffy, about one minute.
- Add granulated and brown sugars. Beat until mixture is light and slightly paler, about one to two minutes.
- Mix in the extra egg yolk and vanilla extract until fully combined. Then beat in the whole egg just until smooth. Avoid overmixing.
- In a separate bowl, whisk together flour, baking soda, baking powder, and fine sea salt.
- Add dry ingredients to wet ingredients in two additions. Stir on low just until flour disappears. Dough should be soft but not sticky.
- Cover and chill the dough for 15 minutes to make shaping easier and improve edges.
- Scoop 1 1/2 tablespoon mounds of dough, roll into smooth balls, and then roll each ball lightly in granulated sugar for sparkle.
- Place dough balls on the prepared baking sheets, spacing 2 inches apart. Press each ball gently with a fork in a crisscross pattern to about 1/2 inch thickness.
- Bake one sheet at a time for 9 to 11 minutes until edges look set and centers look slightly underdone. They will finish setting on the sheet.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely (about 20 minutes).
- Repeat baking with remaining dough, keeping formed dough balls chilled between batches for consistent shape.
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