🍪 Ultimate Peanut Butter Cookies Recipe: Soft, Chewy, Irresistible!

Experience the delectable delight of homemade Peanut Butter Cookies with our ultimate recipe. Achieve the perfect balance of softness and chewiness with this irresistible treat. Elevate your baking skills and tantalize your taste buds with these delicious cookies.

Looking for the best peanut butter cookie recipe? You’ve landed in the right place. These cookies are soft yet chewy, packed with rich nutty flavor, and ridiculously easy to bake. This detailed guide walks you through everything—from ingredients and precise steps to troubleshooting tips and creative variations.

Why You’ll Love These Peanut Butter Cookies

• Soft & Chewy Texture: Achieved with a perfect balance of fats and sugars.
• Simple Ingredients: Pantry staples like peanut butter, flour, sugar, and eggs.
• Quick & Foolproof: Just 10 minutes of prep and 8–10 minutes in the oven.
• Flexibility: Customize with mix‑ins, gluten‑free swaps, or vegan adjustments.
• Kid‑Friendly: Kids love making the fun fork‑cross crisscross pattern.

Table of Contents

1. Ingredients
2. Equipment & Prep Tips
3. Step‑by‑Step Recipe
4. Troubleshooting & Tips
5. Variations & Add‑Ins
6. Storage & Shelf‑Life
7. FAQs
8. Summary & Call‑to‑Action

1. Ingredients (Serves 24 Cookies)

Carefully crafted ingredient ratios ensure maximum softness and flavor:

• 1 cup (240 g) creamy peanut butter (no sugar added is fine too)
• ¾ cup (150 g) granulated sugar
• ½ cup (100 g) brown sugar, packed (for chewiness)
• 1 large egg, room temperature
• 1 teaspoon (5 mL) pure vanilla extract
• ½ teaspoon (3 g) baking soda
• ½ teaspoon (3 g) salt (omit if peanut butter is salted)
• 1¼ cups (160 g) all‑purpose flour

🔑 Why these ingredients? Peanut butter is the star. Brown sugar locks in moisture, while baking soda lends height and softness. A touch of salt balances sweetness.

2. Equipment & Prep Tips

• Tools:
  • Medium mixing bowl
  • Measuring cups & spoons
  • Wire whisk or mixing spoon
  • 2 large baking sheets
  • Parchment paper or silicone liner
  • Fork for crisscross topping
• Pro Tips:
  • Soften the egg to room temp to blend smoothly and trap air.
  • Preheat your oven to exactly 350 °F (175 °C) for reliable results.
  • Line bake sheets to prevent sticking—no need to grease.
  • Dough firms as it chills—pro tip: refrigerate for 15 minutes if it feels too soft.

3. Step‑by‑Step Recipe for the Best Peanut Butter Cookies

Step 1: Prep & Mix

1. Preheat oven to 350 °F (175 °C).
2. In a bowl, whisk together sugars, egg, and vanilla until pale.
3. Add peanut butter and beat until smooth.

Step 2: Add Dry Ingredients

1. Into the peanut butter mixture, stir in flour, baking soda, and salt.
2. Mix just until no white streaks remain—overmixing = tough cookies.

Step 3: Shape & Pattern

1. Roll dough into 1‑inch (2.5 cm) balls. Yield: ~24 cookies.
2. Place dough balls 2 inches apart on lined sheets.
3. Press gently with a fork—create a crosshatch pattern, dipping the fork in sugar if sticky.

Step 4: Bake & Cool

1. Bake 8–10 minutes: edges firm, centers look slightly underbaked—which yields chewy results.
2. Cool 2 minutes on pan, then transfer to a wire rack.
3. Cool 10 minutes before stacking.

4. Troubleshooting & Tips

5. Delicious Variations & Add‑Ins

• Chocolate Chip PB Cookies: Stir in ½ cup mini chocolate chips.
• Double Peanut Butter Bliss: Swirl extra peanut butter on top post‑bake.
• Peanut Butter & Jelly Thumbprint: Press well; bake 6 minutes, add ½ tsp jam, bake 2–3 more.
• Gluten‑Free Option: Substitute with 1:1 gluten‑free flour blend.
• Vegan Cookies: Replace egg with flax “egg” (1 TBS flax + 3 TBS water), use dairy‑free peanut butter.
• Spiced Peanut Butter Cookies: Add ½ tsp cinnamon or ¼ tsp ginger.

6. Storage & Shelf‑Life

• Room Temp: Airtight container, up to 5 days.
• Refrigerator: For up to 10 days—brings a firmer, chewy texture.
• Freeze: Dough balls freeze well—bake right from frozen, adding 2–3 minutes. Baked cookies freeze up to 3 months; thaw at room temperature.

7. FAQs: Your Top Questions Answered

Q1: Can I use crunchy peanut butter?
Absolutely! It adds texture, but adjust sugar if it’s salted.

Q2: Why make crisscross fork marks?
Two reasons: tradition (easier to flatten) and charm—plus forks cut air pockets for even baking.

Q3: My cookies spread too much—what’s wrong?
Your cookie dough may be at room temperature or too soft. Chill briefly or add more flour (1½ TBS).

Q4: Can I halve this recipe?
Yes—just halve every ingredient. Watch your baking time; smaller dough balls bake faster.

8. Peanut Butter Cookie Showcase: Recipe Recap

1. Preheat to 350 °F (175 °C).
2. Mix ½ cup brown sugar, ¾ cup granulated sugar, egg & vanilla.
3. Add 1 cup creamy peanut butter.
4. Stir in dry mix: 1¼ cups flour, ½ tsp soda, ½ tsp salt.
5. Roll into 1‑inch balls; flatten with fork.
6. Bake 8–10 min until edges set.
7. Cool on pan → wire rack.
8. Enjoy soft, chewy peanut butter cookies!

Final Takeaway

This is my favorite way to prepare peanut butter cookie. I hope you give it a try and enjoy it as much as we do! If you do make it, I’d love to hear how it turned out for you — feel free to share your experience or any creative twists you added in the comments below. And don’t forget to follow along for more delicious, tested recipes. Happy cooking! 🍽️✨