Introduction
Few cookies are as iconic and nostalgic as Peanut Butter Cookies. With their signature crisscross pattern and nutty aroma, these cookies have been delighting cookie lovers for generations. Originating in the early 20th century, peanut butter cookies became a classic in American kitchens for their unique flavor and melt-in-your-mouth texture.
The perfect peanut butter cookie strikes a balance: slightly crisp on the edges, soft and chewy in the middle, and packed with rich, nutty goodness. They’re satisfying on their own, but also pair beautifully with a cold glass of milk or even coffee.
Why I Love This Recipe
I love this recipe because it’s simple, comforting, and full of flavor. Peanut butter adds richness, natural sweetness, and that creamy nutty taste that’s hard to resist.
What makes this recipe special to me:
- The cookies are foolproof and quick to make, even for beginner bakers.
- The texture is spot on—soft and chewy, not dry or crumbly.
- They’re perfect for peanut butter lovers, offering bold nutty flavor in every bite.
- They remind me of classic home baking—warm, inviting, and always delicious.
Why It’s a Must-Try Dish
This recipe is a must-try because:
- Peanut butter lovers will adore its rich flavor and creamy texture.
- It’s made with pantry staples you likely already have.
- The cookies are customizable with chocolate chips, nuts, or fillings.
- They store and freeze well, making them ideal for meal prep or gifting.
- They’re timeless and comforting—a cookie that never disappoints.
Recipe Information
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes per batch
- Total Time: 25 minutes
- Servings: 24 cookies
- Calories per Cookie: ~160 kcal
- Course: Dessert, Snack
- Cuisine: American
Ingredients
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup creamy peanut butter (or crunchy for texture)
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Step-by-Step Preparation Method
Step 1: Cream the Butter, Sugar & Peanut Butter
- In a large bowl, beat butter, granulated sugar, brown sugar, and peanut butter until creamy and fluffy.
Step 2: Add Eggs and Vanilla
- Beat in the eggs one at a time. Stir in vanilla extract.
Step 3: Combine Dry Ingredients
- In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Step 4: Shape the Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll dough into 1-inch balls and place them about 2 inches apart on the baking sheets.
- Use a fork to press each ball down, creating a crisscross pattern.
Step 5: Bake
- Bake for 9–11 minutes, until edges are lightly golden.
- Let cookies cool on baking sheet for 2–3 minutes before transferring to wire racks.
How to Serve
- Serve warm with milk, hot cocoa, or coffee.
- Use them to make ice cream sandwiches with vanilla or chocolate ice cream.
- Crumble them over yogurt or pudding for a nutty crunch.
- Pack them in tins or jars for thoughtful homemade gifts.
Recipe Tips
- For chewier cookies, slightly underbake them and let them finish setting on the baking sheet.
- Use creamy peanut butter for smooth cookies or crunchy peanut butter for added texture.
- Chill dough for 30 minutes if it feels too sticky to handle.
- Make them festive by dipping half in melted chocolate and sprinkling with crushed peanuts.
Variations
- Chocolate Chip Peanut Butter Cookies: Add 1 cup chocolate chips.
- Peanut Butter Blossoms: Press a Hershey’s Kiss into the center right after baking.
- Double Peanut Butter Cookies: Stir in ½ cup peanut butter chips.
- Oatmeal Peanut Butter Cookies: Add 1 cup rolled oats for chewiness.
- Gluten-Free Peanut Butter Cookies: Replace flour with almond flour or oat flour.
Freezing and Storage
- Room Temperature: Store in an airtight container up to 5 days.
- Refrigerated Dough: Chill dough for up to 3 days before baking.
- Freezing Dough Balls: Freeze unbaked dough balls for up to 2 months. Thaw slightly, then bake.
- Freezing Baked Cookies: Store baked cookies in the freezer for up to 2 months.
Special Equipment Needed
- Mixing bowls
- Electric mixer (hand or stand)
- Baking sheets
- Parchment paper or silicone baking mat
- Wire cooling rack
- Fork (for the crisscross pattern)
Conclusion
Peanut Butter Cookies are a beloved classic for a reason. With their nutty richness, soft centers, and timeless crisscross design, they’re as fun to make as they are to eat. Whether enjoyed fresh out of the oven, shared at gatherings, or stored for later, these cookies are always a hit. Simple, satisfying, and endlessly customizable, this is a recipe every home baker should have in their collection.
Peanut Butter Cookies
Description
Few cookies are as iconic and nostalgic as Peanut Butter Cookies. With their signature crisscross pattern and nutty aroma, these cookies have been delighting cookie lovers for generations.
Ingredients
For the Cookie Dough:
Instructions
-
Step 1: Cream the Butter, Sugar & Peanut Butter: In a large bowl, beat butter, granulated sugar, brown sugar, and peanut butter until creamy and fluffy.
-
Step 2: Add Eggs and Vanilla: Beat in the eggs one at a time. Stir in vanilla extract.
-
Step 3: Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
-
Step 4: Shape the Cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll dough into 1-inch balls and place them about 2 inches apart on the baking sheets. Use a fork to press each ball down, creating a crisscross pattern.
-
Step 5: Bake: Bake for 9–11 minutes, until edges are lightly golden. Let cookies cool on baking sheet for 2–3 minutes before transferring to wire racks.
