Peanut butter cookies are perfectly soft and chewy. These pea-nutty morsels come together quickly with few ingredients!
These classic cookies are easy and simply delicious, but for an even easier version try 3 Ingredient Peanut Butter Cookies, or shake it up a bit with Peanut Butter Oatmeal or Mini Peanut Butter Cookies with chocolate chips.
Easy Peanut butter cookies
Peanut butter cookies are a well-loved classic. They are easy to make, and are every peanut butter lovers dream.
They are tasty fresh and warm from the oven, but I also like these the next day dipped in milk. There are many variations and additions to the classic cookie, but no matter how you “spread it”, peanut butter cookies are delish!
How to Make Peanut Butter Cookies
DOUGH. In the bowl of a stand mixer add the butter, peanut butter, and sugars. Mix until creamy, then beat in the vanilla and egg. In a separate bowl, add the flour, baking powder, baking soda, and salt. Whisk together and then add it to the butter mixture.
CHILL. Cover the bowl and refrigerate for 1 hour.
FORM. Roll the chilled dough into 1 inch balls. Line them up on a baking sheet then use a fork to flatten the dough in a criss-cross pattern.
Tip: Due to the peanut butter, the cookies may not spread as much as other cookies. Hence the cross cross fork marks that are a peanut butter cookie signature. The marks are just a decorative way to press the dough down to your desired shape and thickness.
BAKE. Bake for about 10 minutes at 350° or until cookies begin to brown.
Variations & TIps
Mix ins: This dough is great to add little mix-ins to easily change the cookies up a bit. Last time I made them I used a portion of the dough for plain cookies. A portion was mixed with chopped Reese’s cups and a third was topped with a Hershey kiss. Some other mix ins you could use include:
- Mini chocolate chips
- Reese’s Pieces
- Peanut butter or butterscotch chips
- White chocolate chips or a white chocolate drizzle on top.
The best peanut butter to use when making cookies is the “regular” creamy kind like Jif or Skippy. If you like nuts in the cookies, you can use regular crunchy peanut butter.
With that said you can try using Natural Peanut Butter. The texture will be different, yielding a more crumbly and drier cookie. Also, you might want to add a pinch more salt and sugar to the recipe since natural peanut butter lacks both.
Make ahead, store or freeze
Make ahead: Go ahead and double the recipe. You won’t regret having cookies on hand to grab as a quick after school snack, a treat for an unexpected guest, or a late night snack for you and your spouse.
Peanut butter cookies can be STORED in dough form or as baked cookies.
To store cookie dough, wrap in plastic and store in the fridge for 3-5 days. You can also form cookie dough balls, flash freeze them, transfer them to a freezer Ziploc and store them in the freezer for up to 3 months.
Store baked cookies in an airtight container for 7-10 days, or freeze in a Ziploc bag for up 3 months.
Pro Tip: When storing baked cookies at room temperature place piece of white bread in the container. The bread will keep the cookies softer longer.
For more cookies, try:
Peanut Butter Cookies Recipe
- In the bowl of a stand mixer add the butter, peanut butter, and sugars. Mix until creamy, then beat in the vanilla and egg.
- In a separate bowl, add the flour, baking powder, baking soda, and salt. Whisk together and then add it to the butter mixture. Cover the bowl and refrigerate for 1 hour.
- Preheat the oven to 375°F. Roll the chilled dough into 1 inch balls. Line them up on a baking sheet then use a fork to flatten the dough in a criss-cross pattern.
- Bake for about 10 minutes or until cookies begin to brown.