Peanut butter cookies are a classic treat that’s both soft and chewy with just the right amount of peanut butter flavor. Their slightly crisp edges and tender centers make them a favorite for cookie lovers everywhere. The simple ingredients come together to create a cookie that feels homemade and comforting.
I love making peanut butter cookies because they’re quick and easy, but always turn out delicious. One of my favorite tips is to press the traditional crisscross pattern on top with a fork—it makes the cookies look cute and helps them bake evenly. Plus, the smell of peanut butter baking fills the whole kitchen, which always makes me happy.
These cookies are perfect on their own or paired with a cold glass of milk. Whenever I bake a batch, they disappear fast at family gatherings or after school snacks. They remind me of cozy afternoons spent baking with loved ones and sharing simple moments. Peanut butter cookies are one of those treats that feel like a warm hug in cookie form.
Key Ingredients & Substitutions
Creamy Peanut Butter: This is the heart of the cookie’s flavor and texture. I like using natural peanut butter for a rich taste, but regular creamy peanut butter works well too. If you prefer crunchy cookies, swap in crunchy peanut butter for some extra texture.
Sugar: Granulated sugar adds sweetness and helps create that slightly crisp edge. For a different flavor, try half brown sugar for a subtle molasses note and chewier texture.
Egg: The egg binds the dough and helps with structure. If you need an egg substitute, try a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a vegan option.
Baking Soda: This leavens the cookies just enough to keep them soft inside and light. Don’t skip it, as it balances the density of peanut butter.
Vanilla Extract (Optional): Adds a nice depth of flavor but you can leave it out if you want the peanut butter to shine purely.
How Do You Get the Perfect Crisscross Pattern and Cookie Texture?
The classic crisscross fork pattern not only looks great but helps flatten the dough evenly for baking:
- After rolling your dough into balls, lightly dip a fork in sugar to prevent sticking.
- Press the fork straight down into the dough ball, then press again crossing the first one for the pattern.
- Don’t press too hard or the cookies will be too thin; just flatten enough to create the pattern.
For soft but slightly crisp cookies, watch baking time closely. They should look set around the edges but still soft in the center when you take them out. They firm up as they cool on the baking sheet. This little patience step keeps cookies tender inside.
Equipment You’ll Need
- Mixing bowl – big enough to mix all the ingredients easily without spills.
- Spoon or spatula – great for stirring the dough until smooth.
- Baking sheet – a flat surface for baking your cookies evenly.
- Parchment paper or silicone mat – stops cookies from sticking and makes cleanup simple.
- Fork – perfect for making the classic crisscross pattern on top of the cookies.
- Measuring cups and spoons – for accurate ingredient measurements, which helps cookies turn out just right.
Flavor Variations & Add-Ins
- Add chocolate chips – they melt slightly and pair perfectly with peanut butter for extra sweetness.
- Mix in chopped peanuts – for added crunch and deeper peanut flavor.
- Swap creamy peanut butter for almond or cashew butter – to try a different nut taste.
- Stir in a pinch of cinnamon or a dash of chili powder – for a warm or spicy twist.
How to Make Classic Peanut Butter Cookies
Ingredients You’ll Need:
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- ½ teaspoon vanilla extract (optional)
- A pinch of salt (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10 minutes to bake. Plus, give the cookies an extra 5 minutes to cool on the baking sheet before moving them to a rack. So, in about 25 minutes, you’ll have fresh, delicious peanut butter cookies ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Baking Area:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep your cookies from sticking and make cleanup easy.
2. Mix the Dough:
In a medium bowl, combine the creamy peanut butter and granulated sugar. Stir them together until smooth and well mixed. Next, add the egg, baking soda, and vanilla extract if you’re using it. Mix everything together until a soft dough forms.
3. Shape Your Cookies:
Scoop out tablespoon-sized portions of the dough and roll each into a ball. Place the dough balls onto the baking sheet, leaving about 2 inches of space between each one so they have room to spread as they bake.
4. Make the Classic Crisscross Pattern:
Using a fork, gently press down on each cookie ball, first in one direction and then across to make the traditional crisscross pattern. This not only looks nice but helps the cookies bake evenly.
5. Bake and Cool:
Bake the cookies in your preheated oven for about 10 minutes. You’ll know they’re done when the edges turn a light golden color. After taking them out of the oven, let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool fully.
6. Enjoy!
Serve your peanut butter cookies with a glass of cold milk or enjoy them just as they are. They’re perfect for a quick snack or sharing with friends and family!
Can I Use Natural Peanut Butter Instead of Regular Peanut Butter?
Yes! Natural peanut butter works great but may cause the cookies to be a bit more crumbly because it has less stabilizers. Chill the dough for 30 minutes before baking to help it hold together better.
How Should I Store Peanut Butter Cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months—just thaw at room temperature before enjoying.
Can I Add Chocolate Chips or Nuts to This Recipe?
Absolutely! Stir in ½ cup of chocolate chips or chopped peanuts into the dough for extra texture and flavor. Just fold them in after mixing the basic dough.
What If I Don’t Have Baking Soda?
Baking soda helps the cookies rise and spread properly. If you don’t have any, you can try using 2 teaspoons of baking powder instead, but the texture might be slightly different.
