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The scent of warm peanuts, a hint of vanilla, and a tender crumb come from a short list you probably have on hand. Here is the base formula, followed by smart swaps to suit your pantry and preferences. 1 cup creamy peanut butter, well stirred to re-emulsify if using natural (256 g) 2/3 cup granulated sugar (133 g) 1/3 cup packed light brown sugar (73 g), for moisture and caramel notes 1 large egg, room temperature 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon fine salt, skip if your peanut butter is salted Optional upgrades 1/2 cup chopped roasted peanuts, crunchy finish 1/3 cup mini chocolate chips or chopped dark chocolate Flaky sea salt for sprinkling

Peanut Butter Cookies: Simple and Delicious Recipe Guide

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These Peanut Butter Cookies are perfectly soft in the center with lightly crisp edges and a deep peanut butter flavor. Made with simple pantry ingredients, they come together quickly and are ideal for everyday baking, holidays, or whenever a sweet craving hits.

  • Total Time: 27
  • Yield: 20–24 cookies

Ingredients

  • The scent of warm peanuts, a hint of vanilla, and a tender crumb come from a short list you probably have on hand. Here is the base formula, followed by smart swaps to suit your pantry and preferences.

  • 1 cup creamy peanut butter, well stirred to re-emulsify if using natural (256 g)

  • 2/3 cup granulated sugar (133 g)

  • 1/3 cup packed light brown sugar (73 g), for moisture and caramel notes

  • 1 large egg, room temperature

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon fine salt, skip if your peanut butter is salted

  • Optional upgrades

  • 1/2 cup chopped roasted peanuts, crunchy finish

  • 1/3 cup mini chocolate chips or chopped dark chocolate

  • Flaky sea salt for sprinkling

Instructions

Step 1: Heat the oven and set up your pan

  • Heat oven to 350°F. Line a light-colored baking sheet with parchment paper.

  • Tip: Dark pans brown faster. If using one, reduce oven temperature by 10 degrees or check for doneness 1 minute early.

Step 2: Whisk the sugars with the egg

  • In a medium bowl, whisk granulated sugar, brown sugar, and the egg until the mixture looks thick and glossy, about 30 seconds.

  • Why it matters: This quick whip dissolves some sugar and gives the cookies a more tender center without adding butter.

Step 3: Stir in peanut butter, vanilla, and salt

  • Add peanut butter, vanilla, and salt. Stir with a sturdy spatula until smooth, about 20 to 30 strokes.

  • Texture check: The dough should look shiny and cohesive, not greasy or broken. If it seems oily, let it rest 2 minutes, then stir again to re-emulsify.

Step 4: Fold in baking soda and optional mix-ins

  • Sprinkle baking soda evenly over the top, then fold just until no streaks remain. Add chocolate chips or peanuts if using.

  • Tip: Overmixing at this stage can make the dough tougher and increase spread. Stop as soon as the baking soda disappears into the dough.

Step 5: Scoop and shape

  • Scoop 1 tablespoon portions, roll into smooth balls, and place 2 inches apart on the prepared sheet.

  • Make the signature crisscross by pressing a fork lightly across the top, then turning 90 degrees and pressing again. Aim for about half the cookie’s height.

  • Pro move: For ultra-even cookies, weigh each dough ball to 25 to 27 grams.

Step 6: Bake until edges set and tops look slightly dry

  • Bake 9 to 10 minutes. You want dry edges, a faint crackle on top, and centers that still look a touch soft.

  • Visual cue: If the fork ridges just start to turn golden, you are in the zone. Pulling them early keeps the center chewy.

Step 7: Cool smart for the perfect texture

  • Let cookies cool on the sheet for 5 minutes, then transfer to a rack.

  • Why this works: Cookies continue to set on the hot sheet, stabilizing the crumb without drying out.

Step 8: Finish and store

 

  • Optional sprinkle of flaky salt while warm for contrast.

  • Store airtight at room temperature up to 4 days, or freeze for longer storage using the tips below.

Notes

  • For crunch, use chunky peanut butter.
  • Do not overbake—cookies firm up as they cool.
  • Dough can be chilled for thicker cookies.
  • Author: recipesp
  • Prep Time: 15
  • Cook Time: 12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesp.com/peanut-butter-cookies/