Peanut butter cookies are a classic treat that’s soft, chewy, and packed with that rich, nutty flavor we all love. With their signature crisscross fork marks on top and just the right balance of sweet and salty, they’re the kind of cookie that brings a smile to your face with every bite.
I love making peanut butter cookies because they’re so simple and quick, but never boring. There’s something comforting about the smell of peanut butter baking in the oven that makes the whole kitchen feel warm and inviting. A little tip I have is to press the dough balls gently with a fork before baking – it really helps give them that perfect texture and look.
These cookies are great all on their own, but I especially like pairing them with a cold glass of milk or using them to make little ice cream sandwiches. They’re a family favorite around here and always the first to disappear when I bring a batch to a get-together. If you want a sweet treat that’s easy to whip up and impossible to resist, these peanut butter cookies are a go-to for me every time.
Key Ingredients & Substitutions
Peanut Butter: Creamy peanut butter works best for smooth cookies, but chunky adds a nice crunch if you like extra texture. Natural peanut butter can be used, but it may make the dough a bit crumbly, so add a little extra sugar or an egg white if needed.
Sugar: Granulated sugar gives a nice crisp edge. For a softer cookie, try half granulated and half brown sugar. Brown sugar adds moisture and a slight caramel flavor that pairs wonderfully with peanut butter.
Egg: The egg binds everything together. If you’re vegan or allergic, try using a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit until gel-like) as a substitute. It adds moisture with no fuss.
Baking Soda: This helps the cookies rise slightly and keeps them light. Don’t skip it – it also balances the flavors well.
How Do You Get That Classic Crisscross Pattern and Perfect Cookie Texture?
The crisscross pattern is a signature look for peanut butter cookies! To get it right:
- After rolling your dough into balls, use a fork dipped in a little sugar or flour to gently press down on each ball.
- Press once vertically and once horizontally to create the fork marks without squashing the cookie too flat.
- This step also spreads the dough evenly so the cookies bake uniformly.
For texture, bake until the edges are lightly golden but the centers are still soft. The cookies will firm up as they cool, leaving you with that perfect chewy middle and a slightly crisp edge.
Equipment You’ll Need
- Baking sheet – A flat surface for the cookies to bake evenly and keep their shape.
- Parchment paper or silicone baking mat – Prevents sticking and makes cleanup easy.
- Mixing bowl – To combine all your ingredients smoothly without mess.
- Spoon or cookie scoop – Helps portion out evenly sized cookies for consistent baking.
- Fork – For making the classic crisscross pattern on top of each cookie.
- Wire cooling rack – Lets cookies cool evenly and keeps them from getting soggy underneath.
Flavor Variations & Add-Ins
- Add chocolate chips or chunks to the dough for a tasty peanut butter-chocolate combo.
- Mix in chopped peanuts for extra crunch if you like a nuttier texture.
- Stir in a pinch of cinnamon or a dash of espresso powder to enhance the peanut butter flavor.
- For a twist, swap half the peanut butter with almond or cashew butter to change the nutty taste.
How to Make Peanut Butter Cookies
Ingredients You’ll Need:
- 1 cup peanut butter (creamy or chunky)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla extract (optional)
- A pinch of salt (if using unsalted peanut butter)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 10 to 12 minutes to bake. Allow about 5 minutes for the cookies to cool before enjoying. So, in total, plan for roughly 25 to 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and make cleanup easier.
2. Mix the Dough:
In a large mixing bowl, combine the peanut butter, sugar, egg, baking soda, vanilla extract (if using), and a pinch of salt if needed. Stir everything together until it forms a smooth, even dough.
3. Shape the Cookies:
Scoop tablespoon-sized pieces of the dough and roll them into little balls. Place them onto the prepared baking sheet, giving each a couple of inches of space to spread.
4. Create the Classic Crisscross Pattern:
Using a fork, gently press down on each dough ball twice — once vertically and once horizontally — making a neat crisscross pattern. This is traditional for peanut butter cookies and helps them bake evenly.
5. Bake and Cool:
Bake the cookies for 10 to 12 minutes, or until their edges turn lightly golden. Remove from the oven and let them cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
6. Enjoy!
Your soft, chewy peanut butter cookies are ready to enjoy. They’re fantastic with a glass of milk or just on their own as a tasty treat.
Can I Use Natural Peanut Butter?
Yes, natural peanut butter works, but the dough may be a bit crumbly. To fix this, you can add an extra egg white or a little more sugar to help bind the dough.
Can I Freeze the Dough or Baked Cookies?
You can freeze the dough balls for up to 3 months. Just freeze them on a tray, then transfer to a sealed bag. Bake directly from frozen, adding a couple of extra minutes to the baking time. Baked cookies can also be frozen and thawed at room temperature.
How Should I Store Leftover Cookies?
Store leftover peanut butter cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them and thaw as needed to keep them fresh and soft.
Can I Make These Cookies Vegan?
Yes! Replace the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, let sit until gel-like) and use a vegan peanut butter to keep them plant-based.