Oh, you guys. I’ve been meaning to share this recipe with you for *ages*. Seriously, these Peanut Butter Cookies are the kind of cookies that make your entire house smell like pure happiness. They’re soft, they’re chewy, they have that perfect little crackle on top, and the flavor… oh, the flavor is just pure, unadulterated peanut butter bliss. I’ve tried so many peanut butter cookie recipes over the years, from the super simple three-ingredient kind to the ones that require a degree in baking science, but this one? This one is different. It’s the one that gets requests for birthdays, the one that disappears from the cookie jar before I even get a chance to have one with my afternoon tea. It’s a classic for a reason, and I’m so excited to finally share my perfected version with you. If you’re a peanut butter lover like me, get ready to fall head over heels.
What are some of the best peanut butter cookies?
So, what exactly are these aren’t just your average, run-of-the-mill Peanut Butter Cookies. Think of them as the ultimate version, the one you’ll keep coming back to. They’re essentially a perfectly balanced dough, packed with rich peanut butter flavor, that bakes up into cookies that are wonderfully soft and chewy in the center with just the slightest hint of crisp around the edges. They get that signature crosshatch pattern from a fork, a little tradition that I just adore because it reminds me of my grandma’s kitchen. They aren’t overly sweet, letting that nutty peanut butter goodness really shine through, and they hold their shape beautifully without spreading too much. They’re everything you could want in a peanut butter cookie, and then some!
How to Make These Incredible Peanut Butter Cookies
Quick Overview
The process is wonderfully simple. You’ll cream together butter and sugars, then add peanut butter and an egg. Next, you’ll whisk together your dry ingredients and gently combine them with the wet. After a quick chill to make them easy to handle, you’ll roll them into balls, press with a fork for that classic crisscross pattern, and bake until golden. The result? Perfectly chewy, intensely flavored Peanut Butter Cookies that are ready to be devoured. It’s a no-fuss method that guarantees delicious results every single time.
Ingredients
For the Cookie Dough:
You’ll need 1 cup (2 sticks) of unsalted butter, softened. Make sure it’s really soft, almost like a paste, but not melted. This is key for getting that creamy texture. I always use unsalted so I can control the saltiness. Then, we have 3/4 cup of granulated sugar and 3/4 cup of packed light brown sugar. The brown sugar is crucial for that chewiness and adds a lovely caramel note. Don’t skip it! Next up is 1 cup of Creamy Peanut Butter. Like I said, a good quality, natural peanut butter works best here for that deep, authentic flavor. One large egg, at room temperature, will bind everything together. And finally, 1 teaspoon of pure vanilla extract for that little something extra, and 1 teaspoon of baking soda, which helps with the rise and texture. Don’t forget 2 cups of all-purpose flour, sifted if you want to be extra fancy, and 1/2 teaspoon of salt. This salt balances the sweetness and really brings out the peanut butter flavor.
For the Optional Chocolate Dip (because why not?):
If you’re feeling decadent, melt about 6 ounces of good quality semi-sweet or dark chocolate. You can use chocolate chips, but a bar chopped up melts more smoothly. A tablespoon of coconut oil or vegetable oil can help make it extra smooth and shiny.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 375 degrees Fahrenheit (190 degrees Celsius). While that’s heating up, line a couple of baking sheets with parchment paper. This is my absolute favorite trick for baking cookies. It prevents sticking, makes cleanup a breeze, and ensures the bottoms don’t get too dark. If you don’t have parchment paper, you can lightly grease your baking sheets, but I honestly think parchment paper is a game-changer.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking them together thoroughly ensures that the leavening agent (baking soda) and salt are evenly distributed throughout the flour, which helps the cookies bake consistently. You don’t want a bite that’s too salty or one that doesn’t rise properly. Set this bowl aside for now.
Step 3: Mix Wet Ingredients
In a large bowl, using an electric mixer (or a whisk and some serious arm power!), cream together the softened butter, granulated sugar, and packed light brown sugar. Beat until the mixture is light and fluffy, which usually takes about 2-3 minutes. This step is really important for incorporating air into the dough, which contributes to the cookie’s texture. Next, beat in the peanut butter until it’s well combined. Then, add the room temperature egg and the vanilla extract. Beat again until everything is just combined. Make sure your egg is at room temperature; it incorporates much more smoothly into the dough. If it’s cold, it can sometimes make the butter seize up.
Step 4: Combine
Now, gradually add the dry ingredients to the wet ingredients. Mix on low speed or stir with a wooden spoon until *just* combined. Be careful not to overmix! Overmixing can develop the gluten in the flour too much, leading to tough cookies. Stop mixing as soon as you no longer see streaks of dry flour. The dough will be thick and a little sticky, which is exactly what you want.
Step 5: Prepare Filling
(This step isn’t for a filling in the traditional sense, but rather for shaping and decorating the cookies!) Once the dough is mixed, I like to chill it for about 15-30 minutes. This makes it much easier to handle and prevents the cookies from spreading too much in the oven. While the dough is chilling, you can prepare any optional additions, like melting your chocolate if you plan to dip them.
Step 6: Layer & Swirl
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Now for the fun part! Take a fork and gently press down on each cookie dough ball, then rotate the fork 90 degrees and press down again to create the classic crisscross pattern. This not only looks beautiful but also helps the cookies bake evenly. If the fork sticks, dip it in a little flour or even a tiny bit of peanut butter between presses.
Step 7: Bake
Bake for 9-12 minutes, or until the edges are lightly golden brown and the centers look slightly underbaked. They will continue to cook as they cool on the baking sheet. I usually start checking around the 9-minute mark. Ovens can vary, so keep an eye on them. If you want them super chewy, err on the side of underbaking. For a slightly crisper edge, bake them a minute or two longer. Don’t overcrowd your baking sheets; bake in batches if necessary.
Step 8: Cool & Glaze
Let the cookies cool on the baking sheets for about 5-10 minutes before transferring them to a wire rack to cool completely. This is important because they are delicate when hot and will firm up as they cool. If you’re doing the optional chocolate dip, wait until the cookies are completely cool. Dip half of each cookie into the melted chocolate and place them back on the parchment-lined baking sheet to set. You can sprinkle a little sea salt on the chocolate while it’s still wet for an extra flavor kick!
Step 9: Slice & Serve
Once cooled (and dipped, if you did that!), these peanut butter cookies are ready to be enjoyed! They’re best served at room temperature. I like to slice them in half diagonally if I’m serving them with coffee or tea, or just serve them whole as a delightful treat. They look so inviting stacked up on a pretty platter. The aroma alone is enough to make anyone happy.
What to Serve It With
These peanut butter cookies are incredibly versatile, which is one of the reasons I adore them. They’re not just for dessert! For Breakfast, they’re surprisingly lovely with a strong cup of black coffee or a creamy latte. I sometimes have one with a glass of cold milk before a busy day, and it feels like a little treat to start the morning right. The nutty flavor pairs beautifully with a robust coffee roast. For Brunch, they make a wonderful addition to a spread. I like to arrange them on a tiered stand with other pastries and fruits. They add a comforting, homemade touch. A sparkling cider or a mimosa would be delightful alongside them. As Dessert, of course, they shine. They’re perfect after a hearty meal, especially with a scoop of vanilla bean ice cream or a dollop of whipped cream. A dessert wine like a port or even a rich hot chocolate would complement them perfectly. And for those moments when you just need a Cozy Snack, these are your go-to. Pair them with a glass of milk, a hot tea, or even just enjoy them on their own while curled up with a good book. My family tradition is to have one (or two!) with a big glass of cold milk while watching a movie on a Friday night. It’s our little comfort ritual that always brings smiles.
Top Tips for Perfecting Your Peanut Butter Cookies
I’ve been making these peanut butter cookies for years, and I’ve picked up a few tricks along the way that I’m happy to pass on. For the Cookie Dough, the most crucial thing is the quality of your peanut butter. I really do think natural, unsweetened peanut butter gives the best flavor profile. If you use a sweetened or heavily processed one, you might need to adjust the sugar in the recipe. Also, make sure your butter is truly softened, not melted. Melted butter will make your cookies spread too much. For Mixing Advice, I can’t stress enough the importance of not overmixing once the dry ingredients are added. Mix until *just* combined. You want to see little flecks of flour disappearing, but don’t keep going until the dough is perfectly smooth. A little bit of unevenness is actually good for texture. I learned this the hard way after a batch of tough cookies! When it comes to creating that classic look, the Swirl Customization with the fork is key. Don’t press too hard, or you’ll flatten the cookie. A gentle press and a rotation is all you need. If your fork starts sticking, a quick dip in flour or a tiny bit of peanut butter will help. For Ingredient Swaps, I’ve successfully substituted the granulated sugar with a golden caster sugar for a slightly deeper flavor. I haven’t ventured into gluten-free flours for this recipe because I worry about the texture changing too much, but if you do, I’d recommend a good 1-to-1 baking blend. Regarding Baking Tips, always use the middle rack of your oven for the most even heat distribution. And remember that cookies continue to bake from residual heat after you take them out, so pull them when the edges are set and golden but the center still looks a tiny bit soft. This is the secret to that perfect chew! For Glaze Variations, if you’re not a fan of chocolate, a simple dusting of powdered sugar or a drizzle of white chocolate can be lovely. You could even add a touch of peanut butter to your powdered sugar glaze for an extra punch!
Storing and Reheating Tips
Storing these peanut butter cookies properly is key to keeping them delicious. Room Temperature storage is best for immediate enjoyment. Once completely cooled, store them in an airtight container. They’ll stay fresh and chewy for about 3-4 days. I usually stack them with parchment paper in between layers to prevent them from sticking together, especially if they’ve been dipped in chocolate. For longer storage, Refrigerator Storage is an option, but it can sometimes make them a bit firmer. If you do refrigerate them, keep them in a tightly sealed container and they should be good for up to a week. Just be aware they might lose some of their chewiness. Freezer Instructions are great for making ahead or for longer preservation. Wrap individual cookies (or stacks of a few) tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well for up to 2-3 months. To thaw, simply take them out of the freezer and let them come to room temperature – no reheating needed for most. If you want them warm, you can gently reheat them in a low oven for a few minutes. For Glaze Timing Advice, if you plan to freeze cookies with chocolate dip, it’s best to freeze them *before* dipping. Once thawed, then dip them in melted chocolate and let it set. This prevents the chocolate from cracking or becoming dull in the freezer.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite peanut butter cookie recipe! I truly believe that these cookies are something special. They’re more than just a dessert; they’re a little piece of comfort and joy. The combination of soft, chewy texture and that rich, nutty peanut butter flavor is simply unbeatable. They’re easy enough for a weeknight baking session but impressive enough for any gathering. If you’re a fan of simple, delicious baked goods that taste like they came straight from a nostalgic bakery, you *have* to give these a try. They’re the kind of recipe that becomes a staple in your kitchen. If you enjoy these peanut butter cookies, you might also love my Soft Chocolate Chip Cookies or my Classic Sugar Cookies for more homemade goodness! I really hope you try them and love them as much as my family and I do. Please, please let me know in the comments below how yours turned out, or if you added any fun twists! Happy baking, everyone!
Peanut Butter No Bake Cookies
Ingredients
Main Ingredients
- 2 cups granulated sugar
- 0.5 cup milk
- 0.5 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 pinch salt
- 0.5 cup creamy peanut butter
- 2.5 cups quick cook oatmeal
- 1.5 cups Reese's Pieces candy
Instructions
Preparation Steps
- In a large pot, add sugar, milk, and butter. Bring to a boil over medium-high heat. Boil for one full minute. Remove from heat.
- Add vanilla, salt, and peanut butter. Stir until smooth. Fold in oats, stirring until completely combined. Fold in candy.
- Lay out a large piece of parchment paper on the counter. Using two spoons, drop cookie dough by large tablespoon onto the paper.
- Allow to set (about 20 minutes). Store in a covered, airtight container. Enjoy!
Notes
Featured Comments
“Impressed! Clear steps and turned out amazing results. Perfect for busy nights.”
“New favorite here — so flavorful. crowd-pleaser was spot on.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“This sweet treat was absolutely loved — the balanced really stands out. Thanks!”
“Made it tonight and wow — family favorite! Will definitely make Easy Peanut Butter Cookie Bites again.”
“Packed with flavor and so simple. Exactly what I wanted from Easy Peanut Butter Cookie Bites.”
