If you love classic homemade cookies, these Peanut Butter Cookies are about to become a staple in your kitchen.
Soft in the centre, lightly crisp on the edges, and studded with chopped roasted peanuts, this recipe delivers the perfect balance of sweet, salty, nutty goodness. Made with simple pantry staples, they’re easy enough for weekday baking yet delicious enough to share for holidays, parties, or whenever a craving strikes.
Whether you’re baking for your family, preparing lunchbox treats, or stocking your freezer with make-ahead cookies, this peanut butter cookie recipe guarantees big flavour with minimal effort.
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What Are Peanut Butter Cookies?
Peanut butter cookies are a classic American dessert made by incorporating peanut butter directly into the dough, giving the cookies their signature nutty flavour and soft, chewy texture.
The concept of peanut-based baked goods dates back to the late 1800s when George Washington Carver promoted peanuts as a replacement crop. His influential research included peanut recipes that inspired home cooks to experiment.
Peanut butter cookies appeared in American cookbooks by the 1910s and surged in popularity in the 1930s when peanut butter became widely accessible.
The famous crosshatch pattern, created by pressing the dough balls with a fork, was introduced in the 1930s by Pillsbury to help the dense dough bake more evenly, and the look became a trademark of the recipe.
Why You’ll Love Peanut Butter Cookies
- Classic chewy texture: Soft centres with lightly crisp edges, just like the old-fashioned cookies you grew up with.
- Loaded with peanut flavour: The combination of creamy peanut butter and chopped roasted peanuts adds richness and crunch.
- Simple pantry ingredients: No fancy equipment or hard-to-find ingredients.
- Perfect for every occasion: Lunchboxes, bake sales, dessert trays, holiday gifting, or weeknight cravings.
- Make-ahead friendly: The dough freezes easily so you can bake fresh cookies anytime you have a craving.
How to Make Easy Peanut Butter Cookies
- Cream the butter, peanut butter & sugars until fluffy and smooth.
- Mix in the egg and vanilla until fully combined.
- Whisk together dry ingredients (flour, baking powder, salt if desired) and fold into the wet mixture.
- Stir in chopped roasted peanuts for added texture.
- Form dough balls and place onto a lined baking sheet.
- Create the classic crosshatch pattern by pressing each cookie with a fork twice.
- Bake until lightly golden on the edges but soft in the center.
- Cool on a wire rack so they firm up perfectly.
Helpful Tips
- Don’t overbake: They should look slightly underdone when coming out of the oven, this keeps them soft.
- Use room-temperature ingredients: Butter and egg that aren’t cold mix more evenly.
- Add-ons are welcome: Chocolate chips, white chocolate chunks, toffee bits, or pretzel pieces are all great mix-ins.
- For thicker cookies: Chill the dough for 20–30 minutes before baking.
Serving Suggestions
- Enjoy warm with a glass of cold milk for the ultimate comfort treat.
- Sandwich two cookies with vanilla or chocolate ice cream.
- Dip half of each cookie in melted dark chocolate for a gourmet twist.
- Crumble over ice cream sundaes for a crunchy topping.
- Pack them in lunchboxes, cookie tins, or holiday gift boxes.
How To Store
- Store at room temperature: Keep cookies in an airtight container for up to 5 days.
- Freeze baked cookies: Freeze in a single layer, then transfer to a freezer bag for up to 3 months.
- Freeze the dough: Roll into balls and freeze for easy bake-on-demand cookies.
Easy Peanut Butter Cookies
Equipment
- measuring cups
- measuring spoons
- Mixing bowls
- whisk
- Stand Mixer
- baking sheet
Ingredients
- 1.5 cups All Purpose Flour
- 1 tsp Baking Powder
- 1/2 cup Unsalted Butter room temperature
- 1/2 cup Brown Sugar
- 1/2 cup White Sugar
- 1 cup Peanut Butter
- 1/2 cup Roased Peanuts roughly chopped
- 1 tsp Vanilla Extract
- 1 Large Egg
Instructions
- Preheat oven to 350F.
- Sift flour and baking powder together then whisk to combine.
- Cream butter and sugars in a stand mixer fitted with a paddle attachment.
- Add peanut butter and roasted peanuts, mix until incorporated.
- Mix in egg and vanilla extract then add flour mixture and beat until incorporated.
- Roll dough into one inch balls and place on baking sheet lined with parchment paper.
- Flatten cookies with a fork in a criss-cross pattern.
- Bake cookies for 10 minutes. Allow cookies to cool on baking sheet, they need to set up before being transferred.
Nutrition
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