Make a batch of some seriously tasty Peanut Butter Cookies! These cookies are super easy to make and packed with flavor. They’ve got a nice crispy edge and a chewy center, giving you that classic peanut butter goodness we all love.
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Peanut Butter Cookies are a classic for good reason, and I’m sure you’ll agree! This recipe is super simple to make and perfect for any occasion. Whether you’re adding them to a holiday cookie platter, packing them in a lunchbox, or baking up a batch for a party, they’re always a hit. With their signature criss-cross look, it’s no wonder my family wants me to make these cookies.
You’ll want to give these cookies a few hours to chill before baking them. Making the cookie dough ahead of time and waiting until the next day to bake them works great. Chilling the dough just brings out more of the peanutty flavor.
Recipe Highlights
Get the essential details of these crunchy & chewy peanut butter cookies at a glance:
- Type of recipe: dessert or sweet snack
- Cooking method: baked in the oven
- Skill level: easy to prepare
- Flavors & textures: sweet, nutty flavor with a chewy texture
The Cookie Basics
- They are so easy to make that even a beginner baker can make them.
- Freeze the dough for later, or freeze the baked cookies for later.
- Perfect for any time of the year or occasion.
Recipe Ingredients
- Creamy Peanut Butter: Use creamy peanut butter and avoid natural peanut butter where the oil separates is best.
- Unsalted Butter: Adds moisture and a tender, crumbly texture to the cookies.
- Brown Sugar: Dark brown sugar can be used for these cookies. It contributes to the cookies’ sweetness and helps create a chewy texture.
- Flour: Scoop and level the flour properly; too much or too little can cause various issues.
- Milk: Helps bind the ingredients together and adds a touch of moisture for a chewy interior.
- Vanilla Extract: Enhances the flavor profile with a subtle, sweet note. Make homemade vanilla for the best flavor, or buy pure vanilla extract.
- Granulated Sugar: Used for rolling the cookies, giving them a sweet, crunchy exterior.
Recipe Tips
Before you start, here are a few tips:
- This recipe makes 36-40 cookies, but if you want a smaller batch, the dough can be halved easily. Alternatively, you can learn how to freeze cookie dough for later, so you could bake half and freeze half to bake later.
- Dipping the fork in water before making the crisscross pattern prevents the dough from sticking to the fork. You can also dip the fork in sugar for a more defined pattern.
- Rolling the dough balls in granulated sugar before baking adds a slight crunch and gives the cookies a pretty, sparkly finish.
- If you prefer crunchier cookies, bake them for an extra minute or two. For softer cookies, stick to the lower end of the baking time and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
How To Make Peanut Butter Cookies
Step 1. Start by beating the creamy peanut butter, softened unsalted butter, packed brown sugar, milk, and vanilla extract until the mixture is well blended.
This combination forms the base of your cookie dough, ensuring each bite is packed with flavor.
Next, beat in the egg. The egg adds richness and helps bind the dough together, ensuring your cookies hold their shape while baking.
Step 2. Whisk together the flour, salt, and baking soda in a separate bowl. Gradually add this mixture to the wet ingredients, blending until just combined.
This step ensures that your cookies have the right texture—soft on the inside with a slightly crisp exterior.
Step 3. For the best results, transfer your dough to a bowl, cover it with plastic wrap, and refrigerate it for 3-4 hours or even overnight. Chilling the dough helps the flavors to meld and prevents the cookies from spreading too much while baking.
Step 4. Once the dough has chilled, preheat your oven to 350 degrees. Line your baking sheets with parchment paper or a silicone mat. Roll the dough into balls, then coat them in granulated sugar. This adds a delightful crunch to each cookie. Place the dough balls on the baking sheet, and use a fork dipped in water to create the classic crisscross pattern.
Cookie Tip
To get the same-sized cookie dough balls, use a cookie scoop, either a #60 or a 1-1/2-inch cookie scoop.
Step 5. Bake the cookies for 8-10 minutes or until they’re lightly golden brown. Be careful not to overbake—they should still be slightly soft when you remove them from the oven. They’ll firm up as they cool on a wire rack, becoming perfectly chewy.
What To Pair With Peanut Butter Cookies
If you have a hankering for more desserts with peanut butter, try these next:
- Peanut butter cup brownies
- Peanut butter chocolate chip muffins
- Peanut butter cupcakes with caramel frosting
Peanut Butter Cookie FAQs
Yes, you can make the dough up to two days in advance. Just keep it chilled in the refrigerator until you’re ready to bake.
Store the cookies in an airtight container at room temperature for up to a week. To keep them soft, you can place a slice of bread in the container with the cookies. The bread will absorb excess moisture and help the cookies stay fresh.
Yes, you can! Crunchy peanut butter will add a nice texture to the cookies, giving them a bit of a crunch from the peanut pieces. Just keep in mind that the cookies might spread a little more due to the texture difference.
If your cookies didn’t spread, it could be because the dough was too cold or because there was too much flour. Next time, try letting the dough sit at room temperature for a few minutes before baking, or measure your flour more carefully to avoid packing it down.
Yes, feel free to get creative with mix-ins! Chocolate chips, chopped nuts, or even a swirl of jelly can be added to the dough before chilling. Just be mindful not to overload the dough with too many add-ins, as this could affect the texture and bake time.
More Cookie Recipes
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Old Fashioned Peanut Butter Cookies
Equipment
Ingredients
- ¾ cup creamy peanut butter
- ½ cup unsalted butter 1 stick
- 1 ¼ cups brown sugar packed
- 3 tablespoons milk
- 1 tablespoon pure vanilla extract
- 1 large egg room temperature
- 1 ¾ cups all-purpose flour
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- granulated sugar for rolling cookies
Instructions
- NOTE: For the best results, chill the dough for at least 3 hours.
- In a large mixing bowl, beat together peanut butter, butter, brown sugar, milk, and vanilla extract until well blended. Beat in the egg until well blended.
- In a small bowl, whisk together flour, salt and baking soda.
- Gradually add dry ingredients to the creamed mixture until well blended.
- Transfer to a bowl and cover with plastic wrap.
- Place in refrigerator to chill for 3 to 4 hours or overnight.
- Preheat oven to 350 degrees F and line baking sheets with parchment paper or a silicone mat. Remove the cookie dough from the refrigerator.
- Roll the dough into 36 to 40 balls and roll them in granulated sugar.
- Place the cookie dough balls on a baking sheet.
- Using a fork dipped in water, make a crisscross on the cookies while gently pressing down.
- Bake for 8-10 minutes or until lightly golden brown.
- Remove from oven and cool completely on a wire rack.
Notes
- Use chunky peanut butter
- Add chocolate chips
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Nutrition
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Hello there, I’m Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
