Oh my goodness, if there’s one cookie that makes me feel like a kid again, it’s these peanut butter cookies! Just thinking about that sweet, nutty smell filling the kitchen makes me smile. My grandma used to make these for me after school – warm from the oven with a glass of cold milk. The best part? You only need a few simple ingredients you probably already have in your pantry. No fancy equipment, no complicated steps – just pure, peanut buttery goodness in every soft, chewy bite. Trust me, once you try this recipe, you’ll never go back to store-bought cookies again!
Why You’ll Love These Peanut Butter Cookies
These cookies aren’t just delicious – they’re practically magic! Here’s why they’ve been my go-to recipe for years:
Quick and Easy
You can go from craving to cookie in under 30 minutes! No chilling the dough, no fancy techniques – just mix, shape, and bake. Even my 8-year-old niece can make these (with a little help getting them out of the oven).
Minimal Ingredients
Five ingredients. That’s it! I love recipes where I don’t have to make a special grocery run. As long as you’ve got peanut butter, sugar, and an egg, you’re halfway to cookie heaven.
Perfect Texture
The first bite tells you everything – crisp edges giving way to that dreamy, chewy center. They stay soft for days (if they last that long!) thanks to the peanut butter’s natural oils. That classic fork crisscross? It’s not just pretty – it helps bake them evenly!
Ingredients for Peanut Butter Cookies
Grab these simple ingredients – I bet you have most in your kitchen right now! The beauty of this recipe is how flexible it is. Use whatever peanut butter you’ve got (my personal favorite is creamy, but crunchy adds fun texture). Just make sure it’s the regular kind, not natural – that separation can mess with the texture.
- 1 cup peanut butter (creamy or crunchy – your choice!)
- 1 cup sugar (plain white sugar works best here)
- 1 large egg (room temperature blends easier)
- 1 tsp vanilla extract (the good stuff makes a difference)
- 1/2 tsp baking soda (for that perfect rise)
- 1/4 tsp salt (balances the sweetness)
See? Nothing fancy! I sometimes add a pinch of cinnamon when I’m feeling adventurous – but the classic version is perfect as is.
How to Make Peanut Butter Cookies
Okay, let’s get baking! I promise this is so simple you’ll have the recipe memorized after one batch. The hardest part? Waiting for them to cool before digging in!
Preheat and Mix
First things first – crank that oven to 350°F (175°C). No fancy convection settings needed, just good old regular bake. While it heats up, grab a big bowl and dump in all your ingredients – peanut butter, sugar, egg, vanilla, baking soda, and salt. I like to use a wooden spoon at first to get everything combined, then switch to my hands when it gets thick. The dough should be slightly sticky but hold together when you squeeze it. If it feels too wet, add a tablespoon more sugar. Too dry? A teaspoon of water will fix it right up!
Shape and Flatten
Now for the fun part! Scoop about a tablespoon of dough and roll it between your palms into a smooth ball. Place them about 2 inches apart on an ungreased baking sheet – these cookies spread just enough. Here comes the signature move: take a fork, dip it in sugar (this prevents sticking), and press down gently to make that classic crisscross pattern. Press one way, then turn the fork 90 degrees and press again. Don’t flatten them completely – leave some thickness so they stay chewy in the middle!
Bake to Perfection
Slide those beauties into the oven and set your timer for 10 minutes. At around 8 minutes, start peeking – you want the edges just barely golden but the centers still soft. They’ll look underdone when you pull them out, but trust me, they keep cooking on the sheet! Let them sit for 5 minutes before transferring to a cooling rack. This is the ultimate test of willpower – that warm peanut butter aroma is irresistible, but letting them cool completely gives you that perfect chewy texture. Worth the wait, I promise!
Tips for the Best Peanut Butter Cookies
After making hundreds of batches (not exaggerating – I have a problem!), here are my foolproof tips for cookie perfection:
Room temp eggs are key – they blend into the dough so much easier than cold ones straight from the fridge. Just let your egg sit out for 30 minutes before baking. Don’t overmix! Once the ingredients come together, stop stirring – those few lumps will melt away in the oven.
And here’s my secret weapon: know your oven. Mine runs hot, so I always check at 9 minutes. If your cookies spread too much, try chilling the dough for 15 minutes before baking. Works like a charm!
Variations for Peanut Butter Cookies
Once you’ve mastered the basic recipe, try these fun twists! My kids beg me to add chocolate chips – just stir in 1/2 cup when mixing the dough. For a grown-up version, I love swapping 1/4 cup of sugar for honey (reduce oven temp to 325°F). Feeling fancy? Press a Hershey’s kiss into each warm cookie. The possibilities are endless – that’s the beauty of peanut butter cookies!
Serving and Storing Peanut Butter Cookies
Nothing beats a peanut butter cookie fresh from the oven – warm, slightly crumbly, with that melt-in-your-mouth texture. I always leave a few uncovered just for immediate snacking! For storing, pop the cooled cookies in an airtight container with a slice of bread (sounds weird, but it keeps them soft for days). They’ll stay perfect at room temperature for up to 5 days… if they last that long!
Peanut Butter Cookies Nutritional Information
Now, let’s talk nutrition – but remember, these are estimates based on standard ingredients. Your exact counts might vary depending on the peanut butter brand or if you add mix-ins. Each cookie (about 1.5 inches) typically has:
- 100 calories (perfect little treat!)
- 6g fat (mostly the good kind from peanut butter)
- 10g carbs (that sweet, sweet sugar)
- 3g protein (peanut butter packs a punch!)
Not too shabby for such a satisfying cookie! I always say everything in moderation – but let’s be real, moderation gets hard when these are warm from the oven.
Frequently Asked Questions
Can I use natural peanut butter?
Oh boy, I’ve learned this one the hard way! Regular peanut butter works best because it has stabilizers that keep the oil from separating. Natural peanut butter can make your cookies spread too much or get greasy. If that’s all you’ve got, try stirring it really well and adding 2 extra tablespoons of flour to the dough.
How do I make them crispier?
If you’re team crispy cookie (no judgment here!), bake them a minute or two longer until they’re golden all over. Let them cool completely on the baking sheet – they’ll crisp up as they sit. Another trick? Use all white sugar instead of brown for a crisper texture.
Can I freeze the dough?
Absolutely! Roll the dough into balls and freeze them on a tray before transferring to a bag. When a cookie craving hits, just pop a few frozen balls on a sheet and bake – no thawing needed! They might need an extra minute in the oven.
Why do my cookies spread too much?
This usually means your dough is too warm. Next time, chill it for 15-30 minutes before baking. Also check your baking soda – if it’s old, it won’t give the dough enough lift. And never use a greased baking sheet – that’s an instant spread invitation!
Share Your Peanut Butter Cookies
I’d love to hear how your cookies turned out! Did you add any fun mix-ins? Snap a photo of those perfect crisscrosses and tag me – nothing makes me happier than seeing your baking adventures. Leave a comment below with your favorite way to enjoy these peanut butter treasures!
Print
5-Ingredient Peanut Butter Cookies You’ll Obsess Over
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Easy homemade peanut butter cookies with a soft and chewy texture.
Ingredients
- 1 cup peanut butter
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C).
- Mix peanut butter, sugar, egg, vanilla, baking soda, and salt in a bowl.
- Roll dough into 1-inch balls and place on a baking sheet.
- Flatten each ball with a fork in a crisscross pattern.
- Bake for 10-12 minutes until edges are golden.
- Let cool before serving.
Notes
- Use creamy or crunchy peanut butter.
- Store in an airtight container for up to 5 days.
- For extra flavor, add chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 8g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: peanut butter cookies, easy cookies, homemade cookies
