Peanut butter cookies are soft, chewy, and packed with that rich, nutty flavor we all know and love. These cookies are a classic American treat made mainly with peanut butter, sugar, and flour. Their crisscross fork marks are iconic and tell you right away that something delicious is coming your way. Whether you’re baking for the holidays or just need a sweet snack, peanut butter cookies are always a crowd-pleaser.
Quick Facts
Here’s a quick overview to help you plan your baking adventure:
| Course | Dessert / Snack |
|---|---|
| Cuisine | American |
| Difficulty | Easy |
| Servings | 24 cookies |
| Prep Time | 10 minutes |
| Cooking Time | 10-12 minutes |
| Calories | About 160 per cookie |
Equipment Needed
Before diving into the mixing, make sure you have the right tools on hand. Having everything ready will save you time and keep your kitchen mess-free.
- Mixing bowls – One large and one medium bowl.
- Measuring cups and spoons – Accurate measuring is key to perfect cookies.
- Hand mixer or stand mixer – For creaming the butter, sugar, and peanut butter smoothly.
- Rubber spatula – Great for scraping down the sides of the bowl.
- Baking sheet – Choose a sturdy, nonstick sheet or line with parchment paper.
- Cooling rack – To cool cookies evenly and prevent sogginess.
- Fork – To make that signature crisscross pattern on each cookie.
Ingredients
Here’s everything you need to whip up a batch of homemade peanut butter cookies:
- 1 cup creamy peanut butter (or crunchy if you prefer)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
Let’s get baking! Follow these simple steps:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter, peanut butter, and sugars in a large bowl using a mixer until smooth and fluffy.
- Add the egg and vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Scoop dough into 1-inch balls and place on the prepared baking sheet.
- Use a fork to press a crisscross pattern on each cookie.
- Bake for 10–12 minutes, until lightly golden around the edges.
- Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Essential Note:
Don’t overbake the cookies! They may look soft when you take them out, but they will firm up as they cool. Overbaking leads to dry, crumbly cookies instead of the soft, chewy ones we’re after.
