Introduction: Ready for a Nutty, Buttery Treat?
Craving a classic cookie that’s rich, nutty, and perfectly sweet? These Peanut Butter Cookies are your ultimate treat! With a buttery, tender crumb, a bold peanut butter flavor, and a signature cross-hatch pattern, these cookies are a nostalgic delight perfect for snacking, gifting, or pairing with a glass of milk. Inspired by your love for comforting, flavorful desserts like Snickerdoodle Cookies and Lemon Cookies, this recipe is simple, quick, and sure to satisfy. Ready to bake a batch of peanut buttery goodness? Let’s dive into this easy, delicious recipe!
Overview: Why Peanut Butter Cookies Are a Must-Try
These Peanut Butter Cookies are a timeless classic, offering a perfect balance of sweet, salty, and nutty flavors with a soft or crispy texture, depending on your preference. The fork-pressed cross-hatch pattern adds a charming touch, while the sugar coating gives a slight crunch. What makes them special? They’re made with pantry staples, are beginner-friendly, and can be customized for various diets.
- Time Requirement: About 35 minutes total (15 minutes prep, 10–12 minutes baking per batch, plus cooling).
- Difficulty Level: Easy! Perfect for novice bakers or quick baking sessions.
- Why It’s Special: It’s a nostalgic, kid-friendly treat with bold peanut butter flavor, versatile for dietary tweaks, and great for any occasion.
These peanut butter cookies are a nutty, crowd-pleasing treat that’s sure to become a favorite. Let’s get baking!
Essential Ingredients
Here’s what you need to make these Peanut Butter Cookies. Each ingredient adds to the rich, nutty, and buttery magic.
- All-Purpose Flour (1 cup, spooned and leveled): Forms the tender base of the cookies.
- Baking Soda (1/2 teaspoon): Helps the cookies rise and spread.
- **Sea Salt (1/2 teaspoon)*: Enhances the peanut butter flavor and balances sweetness (*use less if using salted peanut butter).
- Unsalted Butter (1/2 cup, at room temperature): Adds richness and a tender crumb.
- Packed Brown Sugar (1/2 cup): Provides a caramel-like sweetness and moisture.
- Granulated Sugar (1/4 cup, plus 1/2 cup for rolling): Sweetens the dough and creates a crunchy coating.
- Creamy Peanut Butter (1 cup): The star ingredient, delivering bold, nutty flavor (**use natural peanut butter with only peanuts and salt for best results).
- Large Egg (1): Binds the dough and adds structure.
- Vanilla Extract (1 teaspoon): Enhances the flavor with a warm, sweet note.
Substitutions and Variations
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Butter: Swap with vegan butter or coconut oil for a dairy-free option.
- Egg: Replace with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or 1/4 cup applesauce for a vegan version.
- Peanut Butter: Use crunchy peanut butter for extra texture or almond butter for a different nutty flavor (not nut-free).
- Sugar: Substitute brown sugar with coconut sugar or reduce total sugar to 1/2 cup for a less sweet cookie.
- Add-Ins: Mix in 1/4 cup chocolate chips, chopped peanuts, or white chocolate chips for extra flavor.
- Coating Variations: Roll in cinnamon-sugar or coarse sugar for a different crunch.
Step-by-Step Instructions
Making these Peanut Butter Cookies is quick and fun! Follow these steps for a perfect batch every time.
Step 1: Prep the Oven and Baking Sheets
- Preheat your oven to 350°F (175°C).
- Line two large baking sheets with parchment paper.
Tip: Parchment paper prevents sticking and ensures even baking.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon sea salt.
Tip: If using salted peanut butter, reduce salt to 1/4 teaspoon to avoid overly salty cookies.
Step 3: Make the Dough
- In the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup unsalted butter, 1/2 cup packed brown sugar, and 1/4 cup granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add 1 cup creamy peanut butter, 1 large egg, and 1 teaspoon vanilla extract, mixing until creamy and well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Tip: Scrape down the sides of the bowl to ensure even mixing without overworking the dough.
Step 4: Shape and Coat the Cookies
- Scoop slightly heaping tablespoons of dough (or use a 2-tablespoon cookie scoop) and roll into balls with your hands.
- Place 1/2 cup granulated sugar in a small bowl and roll each dough ball in the sugar to coat.
- Arrange the balls on the prepared baking sheets, leaving at least 2 inches between them to allow for spreading.
- Press down on the tops of each ball with a fork to create a cross-hatch pattern.
Tip: Dip the fork in sugar if it sticks to the dough to make clean patterns.
Step 5: Bake and Cool
- Bake one sheet at a time for 10–12 minutes: 10 minutes for softer cookies, 12 minutes for crispier cookies. The edges should be set, but the centers will look slightly underdone.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Tip: Don’t overbake; removing them when slightly underdone keeps the centers soft and chewy.
Assembly: Building the Perfect Peanut Butter Cookies
Making these Peanut Butter Cookies is all about achieving a tender, nutty cookie with a classic cross-hatch design. Here’s how to make them perfect:
- Cream Thoroughly: Beat the butter and sugars until light and fluffy for a tender texture.
- Mix Gently: Add dry ingredients just until combined to avoid tough cookies.
- Shape Uniformly: Use a cookie scoop for consistent size and even baking.
- Press Carefully: Create a clear cross-hatch pattern with a fork for that iconic look.
Presentation Tips:
- Serve on a platter with a glass of milk or coffee for a nostalgic treat.
- Drizzle with melted chocolate or sandwich two cookies with peanut butter for a decadent twist.
- Package in a tin or cellophane bags for a thoughtful gift.
Storage and Make-Ahead Tips
These peanut butter cookies are great for making ahead or enjoying as leftovers. Here’s how to keep them fresh:
- Storing Leftovers:
- Store in an airtight container at room temperature for up to 5 days, as specified, or in the fridge for up to 1 week.
- Freeze baked cookies for up to 2 months in a freezer-safe container, layered with parchment. Thaw at room temperature.
- Reheating: No reheating needed! Serve at room temperature, or warm in a 300°F oven for 3–5 minutes for a fresh-baked feel.
- Make-Ahead Tips:
- Prepare the dough up to 2 days ahead, wrap tightly, and refrigerate. Let soften slightly before scooping.
- Freeze unbaked dough balls (without sugar coating) for up to 2 months; roll in sugar and bake from frozen, adding 1–2 minutes to the baking time.
- Mix dry ingredients a day ahead and store in an airtight container.
Tip: Store with a slice of bread in the container to keep cookies soft longer.
Recipe Variations
These Peanut Butter Cookies are versatile, drawing on your love for comforting, nutty desserts like Snickerdoodle Cookies and Zucchini Bread. Here are some fun ideas:
- Chocolate Peanut Butter Cookies: Fold in 1/2 cup mini chocolate chips or dip half of each cookie in melted chocolate.
- Peanut Butter and Jelly Cookies: Press a thumbprint into each dough ball and fill with 1/2 teaspoon raspberry jam before baking.
- Spiced Peanut Butter Cookies: Add 1/4 teaspoon cinnamon or nutmeg to the dough for a warm twist.
- Gluten-Free Version: Use gluten-free all-purpose flour and ensure peanut butter is gluten-free.
- Vegan Version: Swap butter for vegan butter and use a flax egg for the egg.
Tip: Sprinkle with flaky sea salt after baking for a sweet-salty contrast.
Conclusion: A Nutty, Buttery Treat to Love
Peanut Butter Cookies are the perfect way to enjoy a classic, nutty treat with a soft or crispy texture and a delightful sugar crunch. With their bold peanut butter flavor, iconic cross-hatch pattern, and easy prep, they’re a dessert that’s as satisfying as it is nostalgic. Perfect for snacking, gifting, or pairing with your favorite drink, these cookies are sure to impress. Play with the variations, share with loved ones, and savor every nutty bite. What’s your favorite way to enjoy peanut butter cookies? Share your ideas in the comments and let us know how they turned out!
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Peanut Butter Cookies
Description
Craving a classic cookie that’s rich, nutty, and perfectly sweet? These Peanut Butter Cookies are your ultimate treat! With a buttery, tender crumb, a bold peanut butter flavor, and a signature cross-hatch pattern, these cookies are a nostalgic delight perfect for snacking, gifting, or pairing with a glass of milk.
Ingredients
Here’s what you need to make these Peanut Butter Cookies. Each ingredient adds to the rich, nutty, and buttery magic.
- All-Purpose Flour (1 cup, spooned and leveled): Forms the tender base of the cookies.
- Baking Soda (1/2 teaspoon): Helps the cookies rise and spread.
- **Sea Salt (1/2 teaspoon)*: Enhances the peanut butter flavor and balances sweetness (*use less if using salted peanut butter).
- Unsalted Butter (1/2 cup, at room temperature): Adds richness and a tender crumb.
- Packed Brown Sugar (1/2 cup): Provides a caramel-like sweetness and moisture.
- Granulated Sugar (1/4 cup, plus 1/2 cup for rolling): Sweetens the dough and creates a crunchy coating.
- Creamy Peanut Butter (1 cup): The star ingredient, delivering bold, nutty flavor (**use natural peanut butter with only peanuts and salt for best results).
- Large Egg (1): Binds the dough and adds structure.
- Vanilla Extract (1 teaspoon): Enhances the flavor with a warm, sweet note.
Substitutions and Variations
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Butter: Swap with vegan butter or coconut oil for a dairy-free option.
- Egg: Replace with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or 1/4 cup applesauce for a vegan version.
- Peanut Butter: Use crunchy peanut butter for extra texture or almond butter for a different nutty flavor (not nut-free).
- Sugar: Substitute brown sugar with coconut sugar or reduce total sugar to 1/2 cup for a less sweet cookie.
- Add-Ins: Mix in 1/4 cup chocolate chips, chopped peanuts, or white chocolate chips for extra flavor.
- Coating Variations: Roll in cinnamon-sugar or coarse sugar for a different crunch.
Instructions
Step 1: Prep the Oven and Baking Sheets
- Preheat your oven to 350°F (175°C).
- Line two large baking sheets with parchment paper.
Tip: Parchment paper prevents sticking and ensures even baking.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon sea salt.
Tip: If using salted peanut butter, reduce salt to 1/4 teaspoon to avoid overly salty cookies.
Step 3: Make the Dough
- In the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup unsalted butter, 1/2 cup packed brown sugar, and 1/4 cup granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add 1 cup creamy peanut butter, 1 large egg, and 1 teaspoon vanilla extract, mixing until creamy and well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Tip: Scrape down the sides of the bowl to ensure even mixing without overworking the dough.
Step 4: Shape and Coat the Cookies
- Scoop slightly heaping tablespoons of dough (or use a 2-tablespoon cookie scoop) and roll into balls with your hands.
- Place 1/2 cup granulated sugar in a small bowl and roll each dough ball in the sugar to coat.
- Arrange the balls on the prepared baking sheets, leaving at least 2 inches between them to allow for spreading.
- Press down on the tops of each ball with a fork to create a cross-hatch pattern.
Tip: Dip the fork in sugar if it sticks to the dough to make clean patterns.
Step 5: Bake and Cool
- Bake one sheet at a time for 10–12 minutes: 10 minutes for softer cookies, 12 minutes for crispier cookies. The edges should be set, but the centers will look slightly underdone.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Tip: Don’t overbake; removing them when slightly underdone keeps the centers soft and chewy
FAQs
1. Can I use crunchy peanut butter?
Yes! Crunchy peanut butter adds extra texture, but the cookies may be slightly less smooth.
2. Are these cookies healthy?
They’re indulgent but can be made lighter with vegan butter, less sugar, or gluten-free flour for dietary needs.
3. Can I make them vegan?
Yes! Use vegan butter and a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for the egg.
4. Why are my cookies spreading too much?
- Ensure butter is at room temperature, not melted.
- Chill the dough for 15–20 minutes if it’s too soft.
- Use fresh baking soda for proper structure.
5. Can I make these ahead?
Yes! Prep the dough up to 2 days ahead or freeze dough balls for up to 2 months.
6. How long do they last?
They stay fresh at room temperature for up to 5 days, in the fridge for 1 week, or frozen for 2 months.
7. Can I freeze these cookies?
Yes! Freeze baked cookies or unbaked dough balls, wrapped tightly, for up to 2 months. Thaw baked cookies at room temperature.
8. What’s the best way to serve them?
Serve with milk, coffee, or as a sandwich with peanut butter or chocolate spread for a fun twist.