These Peanut Butter Cookies are soft and chewy in the center with crisp, crumbly edges. They’re simple to make and turn out perfectly every time. This is a classic recipe I learned from a friend’s mom growing up, and it remains one of my favorite cookie recipes.
About This Recipe
If you love the balance of sweet and salty, peanut butter cookies are hard to beat. While chocolate chip and sugar cookies each have their fans, peanut butter delivers a rich, nutty flavor and a satisfying texture—chewy inside, delicate at the edges. This recipe came from a friend’s mom who once found it on the back of a peanut butter jar. Her cookies were irresistible, and this version preserves that nostalgic, buttery peanut-butter taste.
The result is everything a peanut butter cookie should be: dense and chewy in the middle, crisp and lightly crumbly at the edges, and effortless to prepare.
Key Ingredients
Peanut butter: For the creamiest texture, use a processed creamy peanut butter such as Jif or Skippy. These give a smoother cookie than some natural or chunky varieties.
Dry ingredients: All-purpose flour, baking powder, granulated sugar, and brown sugar. Using both sugars balances tenderness and chewiness—the brown sugar adds moisture and chew, while white sugar contributes structure and crispness.
Butter: Unsalted butter at room temperature works well; salted butter can be used if preferred—just adjust any additional salt accordingly.
Egg: One large egg helps bind the dough and adds richness.
Instructions
STEP 1: Preheat the oven to 350°F (175°C). In a stand mixer fitted with the paddle attachment, cream together the peanut butter, butter, brown sugar, granulated sugar, vanilla extract, and baking powder on medium speed until the mixture is light and fluffy—about 2–3 minutes. Incorporating air helps the cookies maintain a good rise and texture while baking.
STEP 2: Add the egg and mix until combined. Reduce the mixer speed to low and gradually add the flour until a soft dough forms. Don’t overmix—stop when the dough comes together.
STEP 3: Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet, spaced about 2 inches apart. Use a fork to gently press a criss-cross pattern into each ball.
STEP 4: Bake for 10–12 minutes, until the edges are set and the tops are no longer glossy. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
📋 Recipe
Peanut Butter Cookies
Pin Recipe
Ingredients
- 1 cup peanut butter
- ½ cup butter (room temperature)
- ½ cup brown sugar
- ½ cup sugar
- 1 teaspoon vanilla extract
- ¾ teaspoon baking powder
- 1 large egg
- 1 ½ cups all-purpose flour
Instructions
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Preheat your oven to 350°F (175°C).
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In a stand mixer fitted with the paddle attachment, cream together the peanut butter, butter, brown sugar, granulated sugar, vanilla extract, and baking powder on medium speed until light and fluffy, about 2–3 minutes.
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Add the egg and mix until incorporated. Reduce speed to low and mix in the flour until a soft dough forms. Be careful not to overmix.
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Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet, spacing them a couple of inches apart.
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Press a criss-cross pattern into each ball with a fork.
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Bake 10–12 minutes, until edges are set and tops are no longer glossy. Let cool briefly on the sheet, then transfer to a rack to cool completely.