Peanut Butter Cookie Recipe

Peanut Butter Cookie recipe with a rich peanut butter flavor and so soft! These cookies can be made in minutes and are not dry like peanut butter cookies can be.

PEANUT BUTTER COOKIES RECIPE

Probably one of the first cookies I ever made was a peanut butter cookie. You know the one that has like three ingredients. Peanut butter, egg, and flour?

It was a long time ago so I’m not sure but these are an upscaled version of those still with only a total time from start to finish probably 5 minutes. Rolled in sugar for a crisp outside. You could even add chocolate chip if you’re craving chocolate.

peanut butter cookies in a stack on a blue background

If a picture can say 1000 words than this picture shows how soft the centers are.

INGREDIENTS

PEANUT BUTTER – I wouldn’t use natural peanut butter because it won’t hold the shape of the cookie. Skippy, Jif, crunchy or creamy…your call.
BAKING SODA – Gives these that crinkly factor and texture. Baking powder makes these too puffy.
FLOUR
LIGHT BROWN SUGAR
GRANULATED SUGAR
EGG
VANILLA
BUTTER – The butter doesn’t have to be quite room temperature but should be slightly soft. We use ½ cup of butter in this recipe and it makes the cookies perfectly soft.
SALT

HOW TO MAKE THE BEST PEANUT BUTTER COOKIES

Preheat oven to 350℉ and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the peanut butter, butter, brown sugar, and white sugar until light and fluffy with an electric mixer.
Add the egg and vanilla. Mix until combined making sure to scrape down the sides with a spatula.
Slowly add the flour mixture to the butter mixture until well combined.
Scoop balls of dough, around 1 ½ tablespoons. Roll into a ball and then roll into white sugar. Place on the cookie sheet and using a fork make a crisscross.
Bake 8-10 minutes. Do not overbake! Let cookies cool on the sheet for one minute then remove to wire racks so they don’t keep cooking. Store cookies in an airtight container.

peanut butter cookies in a stack on a blue background

I like to do the traditional criss-cross pattern but it’s not required. Cool on a wire rack.

FREEZER INSTRUCTIONS

You can either freeze the cookie dough balls or the dough itself for up to three months.

OTHER COOKIE RECIPES:

Peanut Butter Cookies

5 from 1 vote

Peanut Butter Cookies with a rich peanut butter flavor and so soft!

1 ½ cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup white sugar, (plus more for rolling)
1 large egg
1 tablespoon vanilla extract

Peanut Butter Cookie Recipe - 618pd7x9KNL. AC SL1000 150x150 1

Preheat oven to 350℉ and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the peanut butter, butter, brown sugar, and white sugar until light and fluffy.
Add the egg and vanilla. Mix until combined.
Slowly add the flour mixture until well combined.
Scoop balls of dough, around 1 ½ tablespoons. Roll into a ball and then roll into white sugar. Place on the cookie sheet and using a fork make a crisscross.
Bake 8-10 minutes. Do not overbake! Let cookies cool on the sheet for one minute then remove to a cooling sheet so they don’t keep cooking. Store cookies in an airtight container.