Presenting the ultimate Peanut Butter Cookie Recipe! These cookies are soft, chewy, and essentially embody the ideal flexible cookie texture (bonus: they can be prepared in just 30 minutes!). The cookie dough is infused with peanut butter, dark brown sugar (though light brown sugar can suffice in a pinch), and vanilla. You will appreciate this straightforward, one-bowl recipe!
My friend characterized these soft and chewy Peanut Butter Cookies as ‘the perfect texture!’ They are indeed soft and chewy (as the name suggests!), packed with peanut butter and incredibly easy to prepare; what could be more delightful!?
I appreciate that this peanut butter cookie recipe does not feature the traditional crosshatch design on top. Aesthetically, I find it unappealing.
Conventional peanut butter cookie recipes require the fork-pressed marks on top to flatten the dense dough — but that is unnecessary here! There is nothing dense about this cookie.
I desired a truly beautiful, crinkle-top peanut butter cookie that is delicious, and here it is!
I made these today – an excellent cookie recipe. The batter is nice and retains its shape during baking. Rolling the dough in sugar provides a subtle crunch. This recipe is definitely a keeper!!
Reasons to Prepare These Tasty Peanut Butter Cookies Without Delay!
A simple, one-bowl recipe
I ADORE the appearance of these peanut butter cookies: the ideal crinkle top!
Packed with immense flavor with minimal effort
The recipe requires only 10 pantry staples
No mixer is necessary (the recipe instructions suggest using a mixer; however, the step-by-step photo instructions utilize a bowl and spatula)
Mixed and baked in less than 30 minutes
This cookie dough requires no resting or chilling
These peanut butter cookies possess THE PERFECT COOKIE TEXTURE!
Let’s create the finest peanut butter cookies!
Baking Expert Tips for Creating
The Ideal Chewy Peanut Butter Cookies
Here are my preferred tips along with step-by-step images to ensure you achieve fabulous peanut butter cookies every time:
Thoroughly cream together the peanut butter, butter, sugars, and vanilla. These five components contribute significantly to the cookies' flavor. It is essential to blend them completely so that all these delightful flavors permeate every part of each cookie.
Utilize a cookie scoop. Employ a cookie scoop to portion the cookie dough, gently coat it in sugar, and then bake immediately. This technique results in the cookies developing those attractive cracks and crinkles.
Allow the cookies to cool for a full 20 minutes on the baking sheet. These cookies are *just* out of the oven. To achieve the perfect cookie texture, we intentionally underbake them and let them finish cooling on the sheet. If you attempt to move them too early, they may lose their shape.
And that’s all there is to it! These cookies are incredibly easy to make and absolutely delicious. You will adore them!
Ingredients for peanut butter cookies arranged in glass bowls on a white surface.
STEP ONE: Assemble your ingredients: smooth peanut butter, butter, dark brown sugar, granulated sugar, vanilla, eggs, baking powder, baking soda, fine sea salt, and sea salt flakes (for sprinkling on the baked cookies!).
A glass bowl containing peanut butter, sugar, and butter on a white surface.
STEP TWO: Cream the peanut butter, butter, brown sugar, granulated sugar, and vanilla until the mixture is smooth, creamy, and thoroughly combined.
Brown cookie dough in a glass bowl accompanied by an egg and a spatula.
STEP THREE: Incorporate the eggs one at a time, ensuring that the first egg is fully blended before introducing the second.
Brown cookie dough in a glass bowl placed on a white surface.
STEP THREE: Your cookie dough should resemble this!
STEP FOUR: Blend in the baking powder, baking soda, and salt until the mixture is well combined.
A glass bowl filled with peanut butter cookie dough and flour on top that has not yet been mixed in.
STEP FIVE: Gradually add the flour, mixing until just combined.
STEP SIX: Divide our 2-tbsp of cookie dough…
A glass bowl containing sugar alongside a cookie dough ball.
STEP SIX: …carefully coat in sugar and position on the prepared baking sheet.
A cookie sheet lined with parchment paper featuring cookie dough balls on top.
STEP SIX: Ensure there is space between cookie dough balls to facilitate spreading during baking.
Baked peanut butter cookies on a baking sheet adorned with sea salt flakes on top.
STEP SEVEN: After removing from the oven, tap the baking sheet against the counter, sprinkle the cookies with sea salt flakes, and allow to cool.
Soft and chewy peanut butter cookies resting on a cooling rack.
Peanut butter cookies displayed on a marble surface, with one cookie showing a bite taken out of it.
More Delicious Cookie Recipes
I can’t resist these Malted Chocolate Chip Cookies, Salted Chocolate Chip Peanut Butter Cookies, Salted Caramel Chocolate Chip Cookies, and you can discover all of the cookie recipes here.
My Favorite Soft & Chewy Peanut Butter Cookies Recipe
Presenting the ultimate Peanut Butter Cookie Recipe! These cookies are soft, chewy, and essentially the perfect bendy cookie texture (bonus: they’re ready in just 30 minutes!). The cookie dough is infused with peanut butter, dark brown sugar (though light brown sugar can suffice in a pinch), and vanilla. You will adore this simple, one-bowl recipe!
Notes
Peanut Butter
Most peanut butter cookie recipes recommend using smooth peanut butter like Jiff and Skippy. This is due to the fact that the consistency is reliably uniform.
This recipe has been tested with both of those brands, as well as natural peanut butter (I particularly enjoy the Santa Cruz brand!).
If you opt for the more-processed peanut butter, you are assured of achieving the perfect cookie texture. Should you choose a natural peanut butter (which typically consists of just peanuts and salt), ensure it has a similar consistency to the processed varieties. If using natural peanut butter, be sure to stir it thoroughly before use.
The ideal peanut butter contains little to no added sugar. You may use either chunky or smooth peanut butter, depending on your preference.
The choice you make will influence the appearance and flavor of the cookie. If you desire the same appearance as the cookies depicted in the photographs, opt for either Jiff or Skippy-type smooth peanut butter.
Brown Sugar
I have a preference for this cookie made with dark brown sugar. Nevertheless, light brown sugar can suffice in a pinch!
Sugar for Rolling the Cookies
These cookies can be rolled in standard granulated sugar, sparkling sugar, or Demerara sugar. I particularly enjoyed the outcome with granulated sugar.
Electric-Stand Mixer Optional
The recipe instructions recommend using an electric stand mixer equipped with the paddle attachment. Alternatively, a handheld mixer may also be utilized.
The step-by-step photographic instructions illustrate the recipe being prepared using a bowl and a spatula.
Choose either method that brings you joy — both are effective!
Cookie Dough Storage & Freezing
This peanut butter cookie dough can be securely wrapped and stored in the refrigerator for several days. The cookies will be slightly thicker than if the dough is baked immediately after mixing.
Additionally, you can tightly wrap the dough and store it in the freezer within an airtight container for 4 to 6 weeks. Allow it to defrost in the refrigerator overnight, and then bring it closer to room temperature before portioning and baking.
Furthermore, you can freeze the cookie dough balls on a parchment-lined baking sheet before transferring the portioned dough to an airtight container. This method allows for freezing the dough for up to 2 to 3 weeks.
To bake the cookie dough balls, arrange them on a parchment-lined baking sheet and preheat the oven, allowing the dough to reach a closer temperature to room temperature before baking. They may require an additional minute or two in the oven.
Cookie Storage
Store the baked cookies in an airtight container at room temperature.
Desire More Cookie Tips?
Visit My 10 Favorite Tips for Better Cookies!
Ingredients
* 1/2 cup sugar
* 1/2 cup packed brown sugar
* 1/2 cup butter, room temperature
* 1/2 cup peanut butter
* 1 egg
* 1 1/4 cup flour
* 3/4 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
INSTRUCTIONS
1 Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir into the sugar butter mixture.
2 Wrap dough in plastic and refrigerate at least 3 hours.
3 Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
Makes about 2 dozen peanut butter cookies.
For chewier cookies, bake at 300°F for 15 minutes. Enjoy it !