Nothing beats the classic flavor of peanut butter cookies fresh from the oven. Soft, chewy, and perfectly nutty, these cookies are a timeless favorite for kids and adults alike. With a simple mix of pantry staples, you can whip up a batch in under an hour, filling your kitchen with the irresistible aroma of roasted peanuts. These cookies are perfect for snack time, lunchboxes, or sharing with friends and family.
Why You’ll Love This Recipe
- Soft and chewy texture that melts in your mouth
- Rich peanut butter flavor without being overly sweet
- Quick and simple recipe using pantry staples
- Perfect for lunchboxes, snacks, or holiday baking
- Easily customizable with chocolate chips, nuts, or sea salt
- Ideal for gifting in cookie tins or jars
Ingredients
- Creamy peanut butter
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Chocolate chips (optional)
Step-by-Step Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, beat together softened butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add Eggs and Vanilla: Mix in eggs one at a time, then stir in vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, stirring until just combined.
- Shape Cookies: Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Flatten each ball slightly with a fork, making a crisscross pattern.
- Bake: Bake for 10–12 minutes, until cookies are golden at the edges but still soft in the center.
- Cool and Serve: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- Extra Chewy Cookies: Use all brown sugar instead of part white sugar.
- Add Chocolate: Fold in chocolate chips or drizzle melted chocolate on top after baking.
- Nutty Crunch: Sprinkle chopped peanuts on top before baking.
- Gluten-Free Option: Substitute flour with a 1:1 gluten-free flour blend.
- Storage: Keep in an airtight container at room temperature for up to 5 days.
Storage & Freezer Instructions
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keep cookies in an airtight container in the fridge for up to 1 week.
- Freezer: Freeze baked cookies in a single layer in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Tip: You can also freeze cookie dough balls for baking fresh cookies later.
Serving & Pairing Ideas
- Serve warm with a cold glass of milk
- Pair with coffee or tea for an afternoon snack
- Sandwich cookies with chocolate or peanut butter frosting
- Top with a sprinkle of flaky sea salt for added flavor
- Include in cookie tins for gifting or holiday celebrations
Frequently Asked Questions
Can I use natural peanut butter for this recipe?
Yes! Natural peanut butter works, but make sure it’s well-stirred to blend the oils. Texture may be slightly softer.
Chill the dough for 15–30 minutes before baking. Use room-temperature ingredients but do not overmix.
Yes. Replace butter with plant-based butter and eggs with flax or chia eggs (1 tbsp flax + 3 tbsp water per egg).
Can I add chocolate chips or nuts?
Absolutely! Fold in chocolate chips, chopped peanuts, or even mini M&Ms to customize your cookies.
Ready to Make It?
These peanut butter cookies are soft, chewy, and irresistibly nutty — a classic favorite for every occasion. Easy to make and full of flavor, they’re perfect for cozy afternoons, holiday baking, or sharing with friends and family. Enjoy baking and savor every bite of this timeless treat!
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Soft and Delicious Peanut Butter Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, chewy Peanut Butter Cookies with rich, nutty flavor. Perfect for snacks, lunchboxes, or holiday baking. Customize with chocolate chips or nuts.
Ingredients
Creamy peanut butter
Unsalted butter, softened
Granulated sugar
Brown sugar
Eggs
Vanilla extract
All-purpose flour
Baking soda
Salt
Chocolate chips (optional)
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together softened butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy.
3. Mix in eggs one at a time, then stir in vanilla extract until combined.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold into wet mixture until just combined.
5. Fold in chocolate chips if desired.
6. Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheet. Flatten each with a fork, making a crisscross pattern.
7. Bake 10–12 minutes until edges are lightly golden but centers remain soft.
8. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
Use chilled dough to prevent spreading.
Optional: add nuts or mini M&Ms.
Store in airtight container at room temperature up to 5 days.
Freeze baked cookies up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg