Classic Peanut Butter Cookies (Easy, Chewy & Delicious!)

I. Introduction

There’s something unmistakably comforting about the smell of peanut butter cookies baking in the oven. For me, it brings back memories of rainy afternoons at my grandmother’s house—where a warm cookie and a glass of milk could fix just about anything. Her peanut butter cookies were always soft in the center, crisp on the edges, and perfectly packed with that nutty, sweet flavor that made them irresistible.

This classic peanut butter cookie recipe is a modern twist on that childhood favorite—chewy, soft, and full of rich peanut butter goodness. With just a few pantry staples and minimal prep time, you can whip up a batch in under 30 minutes. No fancy equipment or complicated steps—just simple ingredients and big flavor.

Whether you're a busy parent, a beginner baker looking for a foolproof win, or a true peanut butter fanatic, this recipe is made for you. It's the kind of cookie that feels homemade because it is—easy, chewy, and totally delicious.

II. Why You’ll Love These Peanut Butter Cookies

There’s a lot to love about this recipe, and here’s why it might become your go-to:

Quick and Easy – From mixing bowl to oven in just 10 minutes, and they bake in less than 12.
Minimal Ingredients – Made with pantry staples you probably already have on hand.
Perfect Texture – Soft and chewy in the center with lightly crisped edges for the best of both worlds.
Versatile Treat – Ideal for lunchboxes, cookie swaps, holiday platters, or just a cozy afternoon snack.

Whether you’re baking on a whim or prepping for a special occasion, these cookies always deliver.

III. Ingredients Breakdown

You only need a handful of ingredients to make these cookies shine. Here's what each one brings to the table:

Peanut Butter – Creamy works best for a smooth, classic texture. Chunky adds extra crunch and a bit of fun!
Sugar – You can use just white sugar for a crispier bite or a mix of white and brown sugar for extra chew and depth of flavor.
Egg – Acts as the binder, keeping everything together and giving the cookies structure.
Vanilla Extract (optional) – Adds warmth and complexity to the flavor.
Baking Soda – Helps the cookies rise slightly and keeps them from being too dense.
Salt – Enhances the peanut butter’s natural flavor, especially if using unsalted peanut butter.
Add-ins (optional) – Chocolate chips, chopped peanuts, or a sprinkle of flaky sea salt can take them to the next level.

IV. Step-by-Step Instructions

1. Preheat your oven
Set it to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Mix the wet ingredients
In a large bowl, combine 1 cup of peanut butter, ¾ cup sugar (or ½ cup white + ¼ cup brown), and 1 large egg. Add 1 tsp of vanilla extract if using. Mix until smooth.

3. Add dry ingredients
Stir in ½ tsp baking soda and a pinch of salt. Mix until everything is well combined. If using add-ins like chocolate chips or chopped nuts, fold them in here.

4. Scoop and roll
Use a cookie scoop or tablespoon to portion dough. Roll each ball between your palms, then place them on the prepared baking sheet about 2 inches apart.

5. Crisscross pattern
Use a fork to gently press down on each cookie twice—once in each direction—to create the classic crisscross pattern.

6. Bake and cool
Bake for 9–11 minutes, or until the edges are just starting to turn golden. They’ll look slightly underbaked in the center, but that’s what keeps them chewy! Let them cool on the sheet for 5 minutes before transferring to a wire rack.

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V. Tips for the Best Peanut Butter Cookies

Want that perfect balance of soft and chewy every time? Here are a few tried-and-true tips:

Don’t overbake!
The cookies should look slightly underdone in the center when you take them out. They’ll firm up as they cool, and this is the secret to that melt-in-your-mouth texture.
Chill the dough if it’s too soft
If your dough feels sticky or hard to handle, pop it in the fridge for 15–30 minutes. This helps prevent spreading and gives you thicker cookies.
Natural vs. Processed Peanut Butter
Natural peanut butter (just peanuts + salt) can make the dough oilier and may cause the cookies to spread more. For best results, use a no-stir processed peanut butter like Jif or Skippy.
Gluten-Free or Vegan Options
- Gluten-free? These cookies are naturally flourless! Just double-check your baking soda and other add-ins.
- Vegan? Swap the egg for a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) or use a store-bought egg replacer.

VI. Variations to Try

Want to mix things up? These peanut butter cookies are super versatile—here are a few creative twists:

Chocolate-Dipped
After cooling, dip half of each cookie in melted chocolate and sprinkle with sea salt or crushed peanuts.
PB&J Thumbprints
Skip the crisscross and press a small well in the center before baking. Add a small spoonful of jam (raspberry or strawberry works great) after baking.
Peanut Butter Sandwich Cookies
Pair two cookies together with chocolate ganache, peanut butter frosting, or Nutella for an extra-indulgent treat.
Spiced Peanut Butter Cookies
Add a pinch of cinnamon or even a touch of cayenne for a warm, unexpected kick.

VII. Storage & Freezing Instructions

These cookies store beautifully—here’s how to keep them fresh:

Room Temperature
Store in an airtight container at room temp for up to 5 days. Add a slice of bread to the container to keep them extra soft!
Freezing Dough
Scoop and roll dough into balls, then freeze on a baking sheet. Once solid, transfer to a zip-top bag and freeze for up to 3 months. Bake straight from frozen—just add a minute or two to the bake time.
Freezing Baked Cookies
Let cookies cool completely, then store in a freezer-safe container or bag for up to 2 months. Thaw at room temp or pop in the microwave for 10–15 seconds to warm them up.

VIII. Frequently Asked Questions (FAQ)

Can I use natural peanut butter?
Yes, but the texture will be a bit more crumbly and oily. Stir well and consider chilling the dough before baking.

How do I make them softer or crispier?
For softer cookies, use a mix of brown and white sugar and don’t overbake. For crispier cookies, use only white sugar and flatten them more with the fork.

Can I double the recipe?
Absolutely! This recipe doubles (or even triples) well—just be sure to mix thoroughly and use a large enough bowl.

Are they safe for kids with allergies?
Only if the child isn’t allergic to peanuts. For peanut-free versions, try using sunflower seed butter or almond butter—just know the texture may vary slightly.

IX. Final Thoughts

Whether you're baking a nostalgic favorite or trying peanut butter cookies for the first time, this recipe is simple, foolproof, and always satisfying. They're the kind of treat that disappears quickly—so you might want to make a double batch!

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