These Best Peanut Butter Cookies are a perfect blend of rich, nutty flavor and melt-in-your-mouth texture. With just 30 minutes of prep and 20 minutes of baking, you’ll have a batch of golden, chewy cookies that are impossible to resist. Each bite delivers a satisfying crunch on the outside, giving way to a soft, buttery center that’s packed with peanut butter goodness. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and rewarding, making it a go-to for any occasion.
Warm from the oven, these cookies fill your kitchen with an irresistible aroma that’s both comforting and indulgent. The combination of sweet and salty flavors creates a harmonious balance that’s sure to please every palate. Perfect for sharing or savoring solo, these cookies are a timeless treat that will have everyone reaching for seconds. In under an hour, you can create a dessert that feels like a warm hug in every bite.
Ingredients for the Best Peanut Butter Cookies
- 1 cup all-purpose flour (spooned and leveled for accuracy)
- ½ teaspoon baking soda
- ½ teaspoon sea salt (or substitute with table salt)
- ½ cup unsalted butter (at room temperature for easy mixing)
- ½ cup packed brown sugar
- ¼ cup granulated sugar, plus ½ cup for rolling
- 1 cup creamy peanut butter (use natural or regular, but avoid chunky for smooth texture)
- 1 large egg
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter, brown sugar, and ¼ cup granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes.
- Add the peanut butter, egg, and vanilla extract to the butter mixture. Mix on medium speed until creamy and well combined.
- Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined (do not overmix).
- Scoop slightly heaping tablespoons of dough and roll into balls using your hands.
- Place the ½ cup granulated sugar in a small bowl. Roll each dough ball in the sugar to coat evenly.
- Arrange the dough balls on the prepared baking sheets, leaving at least 2 inches between them.
- Use a fork to press down on the tops of the dough balls, creating a cross-hatch pattern.
- Bake one sheet at a time for 10 to 12 minutes: 10 minutes for softer cookies or 12 minutes for crispier cookies. The edges will be set, but the centers will still look slightly underdone.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Creative Twists on Classic Peanut Butter Cookies
Add a fun twist to your cookies by mixing in ½ cup of chocolate chips or chopped peanuts for extra texture. For a sweet surprise, press a mini Reese’s cup into the center of each cookie before baking. If you’re feeling adventurous, drizzle melted chocolate over the cooled cookies for a decadent finish.
Perfect Pairings for Your Cookies
Serve these cookies with a tall glass of cold milk or a scoop of vanilla ice cream for a classic treat. They also pair wonderfully with a cup of hot coffee or chai tea for a cozy afternoon snack. For a festive touch, arrange them on a platter with other bite-sized desserts.
Storing and Keeping Cookies Fresh
Store your cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it helps retain moisture. For longer storage, freeze the baked cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
Time-Saving Tips for Busy Bakers
Save time by prepping the dough ahead of time and refrigerating it for up to 2 days. When ready to bake, let it sit at room temperature for 10 minutes before rolling. Use a cookie scoop to portion the dough quickly and evenly. If baking multiple batches, chill the dough between batches to prevent spreading.
Common Questions Answered
Can I use crunchy peanut butter? Absolutely! It adds a delightful crunch. Can I substitute the butter? Yes, but for best results, stick to unsalted butter. Why do the cookies seem underdone? They’ll firm up as they cool, so don’t overbake. For crispier cookies, bake for the full 12 minutes.
Best Peanut Butter Cookies
Ingredients
- 1 cup all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon sea salt *
- ½ cup unsalted butter, at room temperature
- ½ cup packed brown sugar
- ¼ cup granulated sugar, plus ½ cup for rolling
- 1 cup creamy peanut butter **
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In the bowl of a stand mixer, beat the butter, brown sugar, and the ¼ cup granulated sugar until light and fluffy, 2 to 3 minutes. Add the peanut butter, egg, and vanilla and mix until creamy. Gradually add the dry ingredients and mix on low speed until just combined.
- Scoop slightly heaping tablespoons of the dough, then use your hands to roll it into balls. Place the ½ cup granulated sugar in a small bowl and roll the cookie dough balls in it. Arrange on the prepared baking sheets, leaving at least 2 inches between balls. Press down on the tops of the balls with a fork to form a cross-hatch pattern.
- Bake, one sheet at a time, for 10 to 12 minutes, 10 minutes for a softer cookie and 12 minutes for a crispier cookie. The cookies will be just set around the edges but still seem underdone in the middle. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.