Description
There’s something magical about the scent of freshly baked peanut butter cookies wafting through the kitchen—a smell that instantly takes me back to my childhood, standing on a stool in my grandmother’s cozy kitchen. Those classic peanut butter cookies were always the star of family gatherings, soft yet chewy with just the right amount of peanutty goodness. Today, I’m sharing a simple, no-fuss peanut butter cookie recipe that’s perfect for busy home cooks, parents juggling dinner and homework, and baking enthusiasts who want that perfect cookie every time. Whether you’re a beginner or a seasoned pro, these homemade peanut butter cookies will bring joy to your kitchen and smiles to your table.
Ingredients
- Creamy shelf-stable peanut butter
- Brown sugar
- White sugar
- Unsalted butter (softened)
- Pure vanilla extract
- Unbleached all-purpose flour
- One large egg
- Baking soda
- Baking powder
- Optional: flaky sea salt
- Optional: chocolate chips or chopped nuts
Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, creamy peanut butter, brown sugar, and white sugar until smooth and fluffy.
- Add the egg and vanilla extract, mixing well to combine.
- In a separate bowl, whisk together the flour, baking soda, and baking powder. Gradually stir this dry mix into the wet ingredients until just combined—don’t overmix!
- Using a cookie scoop or tablespoon, form dough into balls and place them on your baking sheet about 2 inches apart.
- Press down on each ball with a fork, creating the signature crisscross fork marks—this helps the cookies bake evenly and look classic.
- Sprinkle a pinch of flaky sea salt on top of each cookie for a gourmet touch.
- Bake for 8-10 minutes, keeping an eye on them—the cookies may look slightly underbaked but will firm up as they cool.
- Let them cool on the baking sheet for 15 minutes before transferring to a wire rack.
Notes
No chilling required for the dough, but chilling for 30 minutes results in thicker cookies. You can make dough up to 3 days ahead, stored tightly wrapped in the refrigerator. Use real butter for the richest flavor and don’t skip the fork press marks. Try chocolate chips or chunky peanut butter for variations. Store baked cookies airtight for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg