Embrace the timeless charm of Peanut Butter Cookies, a classic treat beloved by many for its rich, nutty flavor and soft, chewy texture. This simple yet irresistible recipe is a celebration of peanut butter, transforming basic pantry staples into golden-brown cookies that are perfect for any occasion. Whether you’re baking a batch for a cozy family gathering, a casual get-together with friends, or just to satisfy a sweet craving, these peanut butter cookies promise to deliver a delightful taste experience that appeals to both kids and adults alike.
My journey with Peanut Butter Cookies began on a rainy afternoon, with a craving for something sweet and the comforting aroma of peanut butter in the air. As I mixed the ingredients, following a recipe passed down through generations, I couldn’t help but feel a connection to the past—to all those who had enjoyed these cookies before me. The first batch out of the oven was met with eager anticipation, and the verdict was unanimous: absolute perfection. Each bite was a blend of nostalgia and joy, a reminder of simple pleasures and the timeless appeal of homemade cookies.
Over time, baking these cookies became a cherished ritual in our home, a way to welcome guests, celebrate milestones, or simply enjoy the warmth of the kitchen. It’s a recipe that’s more than just about cookies; it’s about creating memories, sharing happiness, and bringing people together, one delicious bite at a time.
Why You’ll Love Peanut Butter Cookies
- Rich Peanut Butter Flavor: Perfect for peanut butter lovers, offering a deep, nutty taste in every bite.
- Soft and Chewy Texture: Strikes the perfect balance between softness and chewiness.
- Easy to Make: A straightforward recipe that’s great for bakers of all levels.
- Versatile: Easily adaptable with the addition of chocolate chips, nuts, or a chocolate drizzle for variety.
Ingredients Notes For Peanut Butter Cookies
- Peanut Butter: The star of the show. Use creamy for smooth cookies or chunky for added texture.
- Sugar: A combination of granulated and brown sugar adds sweetness and a slight molasses flavor.
- Butter: Provides richness and helps to create a tender crumb.
- Eggs: Bind the ingredients together and contribute to the cookies’ structure.
- Flour: Forms the base of the cookie dough, giving it shape and texture.
Recipe Steps
- Cream Together Butter and Sugars: Start by beating the butter with granulated and brown sugar until light and fluffy.
- Add Peanut Butter and Eggs: Mix in the peanut butter and eggs, blending until smooth.
- Combine Dry Ingredients: Whisk together the flour, baking soda, and salt in a separate bowl.
- Form the Dough: Gradually add the dry ingredients to the wet, mixing until a cohesive dough forms.
- Shape and Bake: Roll the dough into balls, place them on a baking sheet, and press down with a fork to create a crisscross pattern. Bake until golden.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Storage Options
- Room Temperature: Store in an airtight container for up to a week.
- Freeze: Freeze the dough balls or baked cookies for longer storage. Thaw at room temperature before serving.
Ingredients
- Peanut butter: 1 cup creamy or crunchy, based on preference
- Brown sugar: 1/2 cup packed
- Eggs: 1 large
- Vanilla extract: 1 teaspoon
- Granulated sugar: 1 cup plus extra for rolling the cookies
- All-purpose flour: 1 1/2 cups
- Baking soda: 1 teaspoon
- Baking powder: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Unsalted butter: 1/2 cup room temperature
Instructions
Preheat Oven and Prepare Baking Sheets:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Cream Butter and Sugars:
- In a large mixing bowl, use an electric mixer to cream together the peanut butter, unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Add Egg and Vanilla:
- Beat in the egg and vanilla extract until well combined.
Combine Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Mix Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Shape and Sugar the Cookies:
- Roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat. Place the sugared dough balls on the prepared baking sheets, spaced about 2 inches apart.
Create the Classic Pattern:
- Using a fork, gently press down on each dough ball to flatten slightly and create a crisscross pattern.
Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden. The cookies will still be soft in the center but will firm up as they cool.
Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Preheat Oven and Prepare Baking Sheets:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Cream Butter and Sugars:
- In a large mixing bowl, use an electric mixer to cream together the peanut butter, unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Add Egg and Vanilla:
- Beat in the egg and vanilla extract until well combined.
Combine Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Mix Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Shape and Sugar the Cookies:
- Roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat. Place the sugared dough balls on the prepared baking sheets, spaced about 2 inches apart.
Create the Classic Pattern:
- Using a fork, gently press down on each dough ball to flatten slightly and create a crisscross pattern.
Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden. The cookies will still be soft in the center but will firm up as they cool.
Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
