Name: Easy Peanut Butter Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup creamy peanut butter (not natural-style); 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup light brown sugar, packed; 1 large egg; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 1/4 cups all-purpose flour

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Why You’ll Love This Recipe

These peanut butter cookies are an absolute classic! They’re rich, chewy, and full of peanut butter goodness. Thanks to the creamy peanut butter, they bake up with a perfect balance of soft centers and slightly crisp edges. The simple ingredients and the easy-to-follow steps make this a quick and fun recipe to prepare. Plus, you don’t need to chill the dough, making them a go-to when you want fresh cookies fast! Whether you’re craving a snack or looking for a treat to share, these cookies will never disappoint.

Ingredients

For these easy peanut butter cookies, you will need the following ingredients:

1 cup creamy peanut butter (not natural-style)
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups all-purpose flour

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Cream the Butter and Sugars: In a large mixing bowl, beat the peanut butter, softened butter, granulated sugar, and brown sugar together until smooth and fluffy, about 2 minutes.
Add the Egg and Vanilla: Add the egg and vanilla extract to the mixture. Beat until fully incorporated and smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt until well blended.
Mix It All Together: Gradually add the dry ingredients to the wet mixture, stirring just until the dough comes together. Avoid overmixing.
Scoop and Roll: Scoop about 1 tablespoon of dough and roll it into smooth balls. Place on the prepared baking sheet about 2 inches apart.
Create the Crisscross Pattern: Use a fork to gently press a crisscross pattern on the top of each dough ball, slightly flattening them.
Bake: Bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. The centers should still look soft—do not overbake.
Cool: Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 24 cookies
Serving Size: 1 cookie

Variations

Chocolate Peanut Butter Cookies: Add 1/2 cup of mini chocolate chips to the dough for a delightful chocolate-peanut butter combo.
Peanut Butter with Oats: Stir in 1/2 cup of old-fashioned rolled oats to add some chewiness to your cookies.
Peanut Butter and Jam: Press a small indentation into each cookie before baking and fill it with a teaspoon of your favorite jam or jelly for a fun twist.

Storage/Reheating

Storage: Store these cookies in an airtight container at room temperature for up to 4 days. If you need to store them longer, freeze them for up to 3 months.
Reheating: Reheat these cookies in the microwave for about 10-15 seconds to soften them or warm them in the oven for 5 minutes at 300°F (150°C).

FAQs

1. Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter for a little extra texture, though it may slightly alter the cookie’s consistency.

2. Do I need to chill the dough?

No, these cookies don’t require chilling. You can mix and bake the dough right away!

3. Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days before baking.

4. How do I get the perfect crisscross pattern?

To make the crisscross pattern, simply dip a fork in sugar before pressing it into the dough, which helps prevent sticking.

5. How can I make the cookies thicker?

If you want thicker cookies, slightly underbake them or use a little less flour in the dough.

6. Can I use natural peanut butter?

Natural peanut butter can be used, but it may change the texture of the cookies. They may spread more and could be a little more crumbly.

7. Can I add other mix-ins to these cookies?

Yes, you can add chocolate chips, chopped nuts, or M&Ms for a fun twist.

8. What if I don’t have brown sugar?

If you don’t have brown sugar, you can substitute it with more granulated sugar, though it will alter the flavor slightly.

9. Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that the baking powder and baking soda are gluten-free as well.

10. Can I freeze the dough?

Yes, you can freeze the cookie dough. Simply scoop it into balls, place them on a baking sheet, freeze until solid, and then transfer to a Ziploc bag for storage. Bake directly from the freezer when ready.

Conclusion

These Easy Peanut Butter Cookies are the perfect combination of simplicity and flavor. With minimal prep time, common ingredients, and a deliciously soft texture, they’re sure to become a favorite in your baking rotation. Whether you’re making them for a quick snack, a party, or a sweet treat to share, they’re always a crowd-pleaser. Enjoy these homemade delights in just 22 minutes!

Easy Peanut Butter Cookies

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These Easy Peanut Butter Cookies are a quick and delightful treat made with simple pantry ingredients. With a soft, tender center and lightly crisp edges, they’re perfect for a snack or dessert.

Author: Amy
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Cream the Butter and Sugars: In a large mixing bowl, beat the peanut butter, softened butter, granulated sugar, and brown sugar together until smooth and fluffy, about 2 minutes.
Add the Egg and Vanilla: Add the egg and vanilla extract to the mixture. Beat until fully incorporated and smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt until well blended.
Mix It All Together: Gradually add the dry ingredients to the wet mixture, stirring just until the dough comes together. Avoid overmixing.
Scoop and Roll: Scoop about 1 tablespoon of dough and roll it into smooth balls. Place on the prepared baking sheet about 2 inches apart.
Create the Crisscross Pattern: Use a fork to gently press a crisscross pattern on the top of each dough ball, slightly flattening them.
Bake: Bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. The centers should still look soft—do not overbake.
Cool: Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.