Peanut Butter Cookies
There’s nothing quite like a batch of homemade Peanut Butter Cookies! These soft, peanut buttery cookies have the classic criss-cross tops, lightly crisp edges, and tender centers that make them impossible to resist. This easy peanut butter cookie recipe comes together in just over 20 minutes with simple pantry ingredients.
These cookies have been a family favorite at my house for years. I remember being a little nervous the first time I pulled them out of the oven because they’d puffed up so much. But as they cooled, they settled into perfectly soft cookies packed with peanut butter flavor. The boys came running into the kitchen for one, but their dad beat them to it! They’re still one of those treats that disappear almost as quickly as I can make them.
Why You’ll Love These Cookies
There’s a reason these classic cookies never go out of style! Here’s what makes this recipe a keeper.
- Soft and tender: A little milk in the dough helps give these cookies their soft texture, while the edges develop a light crispness.
- Quick and easy: No chilling required! The dough comes together in minutes, and the cookies bake in just 7-8 minutes.
- Great for sharing: One batch makes 36 cookies, perfect for cookie trays, bake sales, or an after-school treat.
Ingredient Notes
You don’t need anything fancy to make these homemade cookies! A handful of baking staples and your favorite creamy peanut butter are all it takes.
- Dry Ingredients: All-purpose flour, baking soda, and salt give these cookies their structure and help them rise.
- Creamy Peanut Butter: Regular, no-stir peanut butter works best for consistent results. Natural peanut butter can change the texture of the dough, but crunchy peanut butter is a great option if you like little peanut pieces in your cookies.
- Butter and Sugars: Use softened unsalted butter, brown sugar, and granulated sugar. The combination gives the cookies their lightly crisp edges and just the right amount of sweetness.
- Egg, Vanilla, and Milk: The egg holds everything together, vanilla adds flavor, and a little 2% milk helps keep the cookies soft and tender. Whole milk works here, too!
How to Make Peanut Butter Cookies
These cookies are easy enough to make whenever a peanut butter craving hits! The trick is to mix the dough just until everything comes together and give the cookies a little time to settle after baking.
STEP ONE: Start by preheating your oven to 375°F and lining your baking sheets with parchment paper or silicone baking mats. Stir together the flour, baking soda, and salt in a separate bowl. In a large mixing bowl, beat the peanut butter and softened butter until the mixture is smooth and creamy, with no visible lumps of butter.
STEP TWO: Mix both sugars into the peanut butter mixture, then add the egg, vanilla, and milk. Scrape down the bowl as needed so everything gets mixed in evenly. Add the dry ingredients in two batches, mixing just until you no longer see streaks of flour. The dough should be soft enough to roll into balls but still hold its shape.
STEP THREE: Scoop tablespoon-sized portions of dough and roll them into 1-inch balls. Place them about 2 inches apart on your prepared baking sheets. Gently press each ball with a fork, then turn the fork and press again to make that familiar criss-cross pattern. You want to flatten the dough about halfway, not press it completely flat.
STEP FOUR: Bake the cookies for 7-8 minutes, just until they’re set. Don’t worry if they look a little puffy when you take them out! They’ll settle as they cool. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. This gives them time to firm up so they don’t fall apart when you move them.
Tip for Success
A few simple tricks make all the difference between cookies that turn out perfectly soft and ones that are dry or crumbly.
- Measure the flour carefully. Too much flour can make peanut butter cookies dry. Spoon it into your measuring cup and level it with a knife instead of scooping directly from the bag.
- Use softened butter, not melted butter. Room-temperature butter should give slightly when pressed but still hold its shape. Melted butter can make the dough too soft and cause the cookies to spread more.
- Press the dough gently. The fork marks help flatten the cookies so they bake evenly. If your fork sticks to the dough, dip the tines in a little granulated sugar between cookies.
- Watch the first batch closely. These cookies bake quickly! Pull them out when the tops look set, even if the centers still seem a little soft. They’ll continue to firm up as they cool.
Storage
One of my favorite things about making a big batch of cookies is having a few tucked away for later! These peanut butter cookies are easy to store, and they freeze well, too.
- Countertop: Let the cookies cool completely, then store them in an airtight container at room temperature for up to 5 days. Keep the container in a cool, dry spot away from direct sunlight.
- Freezer: Place completely cooled cookies in a freezer-safe container or zip-top bag, with parchment paper between layers if needed. Freeze for up to 3 months for the best quality.
- Thawing: Take out as many cookies as you want and let them thaw at room temperature until soft. There’s no need to reheat them unless you want that just-baked warmth!
Can You Freeze Peanut Butter Cookie Dough?
Absolutely! Roll the dough into balls and arrange them on a parchment-lined baking sheet. Freeze until firm, then transfer the dough balls to a freezer-safe bag or container for up to 3 months.
When you’re ready to bake, arrange the frozen dough on a prepared baking sheet and let it soften just enough to press the criss-cross pattern with a fork. Bake at 375°F, adding a little extra time as needed, and watch for the tops to look set.
FAQ
Why do you put fork marks on peanut butter cookies?
Peanut butter cookie dough is fairly dense, so pressing it with a fork helps flatten the cookies for more even baking. The criss-cross pattern also gives them that classic homemade look!
Why did my peanut butter cookies turn out dry and crumbly?
Too much flour or baking the cookies too long are common causes. Measure your flour carefully and take the cookies out as soon as they’re set. They’ll continue to firm up while cooling on the baking sheet.
Why are my peanut butter cookies puffy?
That’s normal for this recipe! The baking soda and milk help the cookies puff up in the oven. As they cool, they’ll settle into a softer, flatter cookie. Don’t keep baking them just because they look puffy.
Can I use natural peanut butter?
Regular creamy peanut butter is recommended because it gives the dough a consistent texture. Natural peanut butter can vary in thickness and oil content, which may affect how the cookies spread and hold together.
Do I need to chill peanut butter cookie dough?
Not for this recipe! The dough is designed to be rolled, pressed, and baked right away. If your kitchen is especially warm and the dough becomes too soft to handle, you can refrigerate it briefly until it’s easier to roll.
Peanut Butter Cookie Recipe
Ingredients
- 1 ¾ cup all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup creamy peanut butter
- ½ cup unsalted butter at room temperature
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 3 tablespoons 2% milk
Instructions
- Preheat oven to 375 degrees F. Line baking sheets with a silicone mat or parchment paper, then set aside.
- In a medium mixing bowl, stir together 1 ¾ cup all-purpose flour, ¾ teaspoon baking soda, and ¾ teaspoon salt. Set aside.
- In the bowl of a stand mixer (or a large mixing bowl using a hand mixer), beat together ¾ cup creamy peanut butter and ½ cup unsalted butter until smooth. Scrape the sides of the bowl.
- Add ¾ cup brown sugar and ½ cup granulated sugar to the peanut butter and beat until combined. Add 1 large egg, 1 ½ teaspoons vanilla extract, and 3 tablespoons 2% milk and mix until smooth. Scrape the sides of the bowl.
- Add the dry ingredients to the wet ingredients in two additions, mixing until just combined after each addition.
- Divide the cookie dough balls using a 1-tablespoon measuring spoon. Roll each portion of dough into a 1-inch ball and place it on the prepared baking sheets 2 inches apart from each other. (The cookies will spread during baking.)
- Using a fork, gently press down on the dough ball with the tines until the cookie is halfway flattened. Turn the fork 90 degrees and press down again to make a criss-cross pattern in the dough. Repeat with remaining dough.
- Bake cookies for 7 to 8 minutes or until set. Carefully remove from the oven and cool on the pans for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition
More Peanut Butter Cookie Recipes to Try
If you love peanut butter as much as I do, there are plenty of other ways to turn it into a delicious treat! These easy cookie recipes are perfect for sharing with family and friends.
- Chewy Chocolate Chip Peanut Butter Cookies – All that peanut butter goodness with plenty of chocolate chips mixed into every bite.
- Peanut Butter Blossoms – Classic peanut butter cookies topped with chocolate kisses. They’re always a hit on holiday cookie trays!
- Chewy Monster Cookies – Loaded with peanut butter, oats, chocolate chips, and colorful candy pieces.
- Peanut Butter & White Chocolate Chip Cookies – A sweet and salty combination with soft centers and white chocolate chips.
I don’t see the serving size anywhere in the recipe. The way it shows as 36 cookies and 107 calories is misleading. Can you clarify?
One cookie would be considered a serving.