Peanut butter cookies are a classic, beloved treat known for their rich, nutty flavor and soft, chewy texture. Originating in the early 1900s with the rise of commercial peanut butter, these cookies quickly became a staple in American households. The traditional recipe includes peanut butter, sugar, flour, butter, eggs, and baking soda, though variations exist for dietary preferences (e.g., gluten-free or keto). The dough is typically rolled into balls, flattened with a fork in a crisscross pattern (which helps even baking), and baked at 350°F (175°C) for 8–12 minutes. Key traits of a perfect peanut butter cookie are a slightly crisp edge with a tender, melt-in-your-mouth center. Nutritionally, one standard 2-inch cookie contains around 90–120 calories, with variations based on ingredients. Peanut butter provides protein and healthy fats, but store-bought versions often have added sugars and preservatives. For a healthier twist, some recipes use natural peanut butter, honey, or oat flour. Popular variations include: – Peanut Butter Blossoms (topped with a Hershey’s Kiss) – Chocolate-Dipped or stuffed with Nutella – Flourless versions for gluten-free diets. These cookies pair well with milk, coffee, or ice cream. Their simplicity and versatility make them a favorite for bakers of all skill levels. Whether enjoyed fresh from the oven or stored in an airtight container for up to a week, peanut butter cookies remain a timeless comfort food.
Peanut Butter Cookies
Equipment
- Oven
Ingredients
- 1 cup 250g Creamy peanut butter or crunchy for texture
- ½ cup 113g Unsalted butter softened
- ½ cup 100g Granulated sugar
- ½ cup 100g Packed brown sugar
- –
- 1 Large Egg Room Temperature
- 1 tsp Vanilla Extract
- 1 ¼ cups All-purpose flour 160gm
- ½ tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- ½ cup Chopped Peanuts for extra crunch
- ½ Cup Chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter & sugars: In a large bowl, beat softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (2-3 mins).
- Add wet ingredients: Mix in the egg and vanilla until well combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix dry into wet: Gradually add the dry ingredients to the peanut butter mixture, mixing just until combined. (If using add-ins, fold them in now.)
- Shape cookies: Roll dough into 1-inch balls, place on baking sheets, and flatten slightly with a fork in a crisscross pattern.
- Bake: 10–12 minutes, until edges are lightly golden. (Do not overbake—they’ll firm up as they cool.)
- Cool: Let cookies rest on the baking sheet for 5 mins, then transfer to a wire rack.
Tips For Best Results
- Use room-temperature ingredients for even mixing.
- For thicker cookies, chill dough for 30 mins before baking.
- Store in an airtight container for up to 5 days or freeze for longer shelf life.
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