These classic Peanut Butter Cookies are so simple to make, and you always end up with delicious, soft and chewy cookies. With this no-fail recipe, these will soon become your family’s favorite go-to cookie!
I can honestly say that I’ve baked my fair share of cookies in my life, but I love a good peanut butter cookie! This simple, no fail cookie recipe only requires a handful of ingredients, when mixed together and baked to perfection, they will practically melt in your mouth.
Easy Peanut Butter Cookies
- Incredibly Easy To Make
- Perfectly Tender & Chewy
- Simple, Short Ingredient List
- Tried & True, No Fail Recipe
- Classic & Delicious
I’ve made many versions of peanut butter cookies, including peanut butter cookies with bacon. I kid you not, the combination of sweet and salty really does it for me! But for these classic peanut butter cookies, I wanted to keep the recipe short, simple and delicious!
The edges are a little crunchy and the inside of the cookies are soft and chewy just like a peanut butter cookie should be. Serve these with a glass of milk and the rest shall be history!
Ingredient Notes
- Peanut Butter – Use your favorite, smooth or crunchy will both work!
- Sugar – We are using both granulated and packed brown sugar for that golden caramelized sweetness.
- Egg – I always use large eggs when baking!
- Flour – Trusty all-purpose flour is what we need.
- Leaveners – We are using both baking powder & baking soda. This will give us extra chewy and soft cookies.
- Salt – Salt is imperative when it comes to baking! Don’t skip it.
How To Make Peanut Butter Cookies
- Preheat Oven: Preheat your oven to 375 F degrees. Line 2 baking sheets with parchment paper; set aside.
- Make Peanut Butter Mixture: To the bowl of your mixer, add the peanut butter, granulated sugar, brown sugar and beat on high speed using the paddle attachment until combined, scraping the sides of the bowl occasionally. Beat in the egg, until combined.
- Add Dry Ingredients: Add the flour, baking powder, baking soda and salt to the mixing bowl and beat on medium until well combined.
- Shape: Shape dough into 1 inch balls. Place balls onto prepared baking sheets about 2 inches apart. Using the tines of a fork, flatten the balls by making criss cross marks on top. You should be able to fit about 18 per baking sheet.
- Bake: Bake for 7 to 9 minutes or until the bottom of the cookies are light brown. Cool on baking sheets for 5 minutes then transfer to a wire rack to finish cooling.
FAQs & Expert Tips
FAQs
I alway tell you to not over mix certain doughs. The same is true here. You just want to mix until everything is combined and the dough comes together. Over mixing will result in dry, crumbly and hard cookies.
The secret is in the dough. If your cookie dough is too dry and crumbly, you cookies will be dry themselves. If your dough is too sticky, the cookies will flatten out and turn crispy during baking. To end up with the perfect chewy cookies, you need your dough to be pliable so that it will hold its shape while baking, so that the cookies turn out soft, chewy and moist.
Feel free to include any goodies you see fit into your cookie dough! Chocolate chips, raisins, nuts etc can all be mixed in to amp up your cookie.
Tips
- Do not ever grease your cookie sheets. I always line them with parchment paper and this way there’s no cleaning required afterwards!
- Make sure to leave enough space between the cookies on the tray so they have room to “breathe”. If you stick them too close together, the cookies may end up sticking together and making one large cookie mess!
- For really long-term storage, tuck a slice of bread in the container along with the cookies. The cookies will stay moist and chewy by absorbing the moisture from the bread.
- Make sure you DO NOT over bake your cookies. Keep in mind that they will continue to cook once you take them out of the oven.
Storing
Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
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Peanut Butter Cookies
Equipment
Ingredients
- 1 cup peanut butter
- ½ cup sugar granulated
- ½ cup brown sugar packed
- 1 egg
- 1 cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- Preheat Oven: Preheat your oven to 375°F. Line 2 baking sheets with parchment paper; set aside.
- Make Peanut Butter Mixture: To the bowl of your mixer, add the peanut butter, granulated sugar, brown sugar and beat on high speed using the paddle attachment until combined, scraping the sides of the bowl occasionally. Beat in the egg, until combined.
- Add Dry Ingredients: Add the flour, baking powder, baking soda and salt to the mixing bowl and beat on medium until well combined.
- Shape: Shape dough into 1 inch balls. Place balls onto prepared baking sheets about 2 inches apart. Using the tines of a fork, flatten the balls by making criss cross marks on top. You should be able to fit about 18 per baking sheet.
- Bake: Bake for 7 to 9 minutes or until the bottom of the cookies are light brown. Cool on baking sheets for 5 minutes then transfer to a wire rack to finish cooling.
Tips & Notes:
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Do not ever grease your cookie sheets. I always line them with parchment paper and this way there’s no cleaning required afterwards!
- Make sure to leave enough space between the cookies on the tray so they have room to “breathe”. If you stick them too close together, the cookies may end up sticking together and making one large cookie mess!
- For really long-term storage, tuck a slice of bread in the container along with the cookies. The cookies will stay moist and chewy by absorbing the moisture from the bread.
- Make sure you DO NOT over bake your cookies. Keep in mind that they will continue to cook once you take them out of the oven.
Minu says
Satisfied my cookie craving
Wendy S Burchik says
Delicious!