Name: Easy Peanut Butter Cookies Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1/2 cup granulated sugar (plus more for rolling, optional); 1/2 cup brown sugar; 1 cup creamy full-fat peanut butter; 1 large egg; 1 teaspoon vanilla extract

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Introduction

These easy peanut butter cookies come together quickly with just a few simple ingredients. They’re soft, chewy, and perfect for satisfying your sweet tooth in under 30 minutes. A classic treat that pairs perfectly with a glass of cold milk.

The image shows two peanut butter cookies on a white plate with a close-up view. One cookie is whole with a crisscross pattern pressed on top, showing a rough, crumbly texture and light brown color. The second cookie is broken in half and leans against the whole cookie, revealing a dense, moist inside that is darker brown and slightly grainy. In the background, there is a clear glass of milk filled near the top. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup granulated sugar (plus more for rolling, optional)
1/2 cup brown sugar
1 cup creamy full-fat peanut butter
1 large egg
1 teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
Step 2: Using an electric mixer, blend together the granulated sugar, brown sugar, peanut butter, egg, and vanilla until smooth and thick, about 2-3 minutes.
Step 3: Scoop out heaping tablespoon-sized balls (about 1 1/4 inches) and roll them in your hands until soft and smooth. Optionally, roll the balls in granulated sugar for a slightly crispy exterior.
Step 4: Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
Step 5: Press each cookie gently with the back of a fork, then press again in the opposite direction to create a criss-cross pattern. To prevent sticking, dip the fork in granulated sugar between cookies.
Step 6: Bake for about 10 minutes or until the tops are lightly browned and cookies spread to about 3 inches wide. They will still be soft when hot.
Step 7: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 8: Serve and enjoy your peanut butter cookies with a tall glass of cold milk!

Tips & Variations

For a nuttier texture, try using chunky peanut butter instead of creamy.
Add 1/4 cup of chocolate chips or chopped peanuts for extra flavor and crunch.
If you prefer a sweeter cookie, increase the granulated sugar to 3/4 cup.
To make these gluten-free, ensure your baking sheet liner is certified gluten-free or use a silicone mat.

Storage

Store cooled peanut butter cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. Reheat briefly in the microwave for a warm, fresh-baked feel.

How to Serve

On a white plate, there are two large peanut butter cookies with a light brown color and a crumbly texture. One cookie is whole, showing a classic crisscross pattern pressed on top, while the other cookie is broken in half and leaning against the whole cookie, revealing a soft and slightly chewy inside with a moist texture. Behind the cookies, a clear glass filled with white milk can be seen, placed against a white marbled surface. The image focuses closely on the cookies, capturing their detailed texture and color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for these cookies?

Yes, but natural peanut butter may result in a slightly different texture and spread more during baking due to its oil content. Stir it well before measuring.

Why do the cookies need to be pressed with a fork?

Pressing with a fork creates the classic criss-cross pattern and helps the cookies bake evenly by flattening the dough balls.