Easy Peanut Butter Cookies
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The best, classic, quick and easy homemade peanut butter cookies recipe, requiring simple ingredients. Soft and chewy with a sugar coating.
Peanut butter is somewhat of a guilty pleasure when it comes to desserts. It can be used it a variety of ways or eaten by the spoonfuls because it’s so delicious.
This the best peanut butter cookie recipe!
It’s soft, chewy, loaded with peanut flavor. These are way better than the old fashioned 3 ingredient peanut butter cookies and even the 4 ingredient version, which are both known for being too dense.
The addition of eggs, baking powder and baking soda really helps to create the best texture.
How to make peanut butter cookies?
- Cream butter and sugar- Until mixture becomes light and fluffy.
- Mix in remaining wet ingredients– Such as eggs and vanilla extract.
- Mix in dry ingredients– Such as flour, baking powder, and baking soda until combined.
- Cover and chill– Refrigerate for 45 minutes because this firms up the dough and makes it easier to handle.
- Form balls– Scoop out small portions of the dough and roll into small balls.
- Coat in sugar– Use granulated sugar.
- Bake- Place cookie balls on a cookie tray, lined with parchment paper. Make a criss-cross pattern with a fork. Bake at 350 degrees F for 10-12 minutes.
- Enjoy! Let them cool down completely and then, dig in!
Add toffee bits or m&m or other small candies– They all add a nice crunch and a pop of color too.
Stuff them– My favorite are peanut butter cup cookies. Stuff the cookie with a mini peanut butter cup (Reese’s cups) in the middle of the cookie, prior to baking. You can also stuff with small pieces of a chocolate bars, caramel or even peanut butter.
Add oatmeal– Mix in 1/3 cup oatmeal.
Add chocolate– Add chocolate chips in the dough or mix in some cocoa powder. You can also drizzle melted semisweet chocolate on top of the cookies, once they cool down completely. Instead of that, you can also dip them in melted chocolate halfway or fully, once the cookies cool down.
No bake peanut butter cookies– That’s a different recipe and most commonly refers to these Classic No Bake Cookies.
Tips and Techniques
Crunchy peanut butter vs. Cream peanut butter– It is all based on personal preference as well. If you like a crunch in the cookies, use crunchy version.
How to store cookies? They can be stored in a sealed container or a jar for up to 3 days
Can you freeze these cookies? Yes, you can freeze them in a sealed container for up to 1 month. Let them thaw at room temperature for 30 minutes.
Why are my cookies dry and crumbly? This could be a result of over-baking or measuring ingredients inaccurately.
Why do peanut butter cookies have fork marks? It makes the cookies look pretty. Furthermore, the marks are a warning for people who have peanut allergies.
How do you know if cookies are done baking? The edges should be firm and cookies should be golden brown. The center will be slightly soft.
You must chill cookie dough– Because this makes it easier to roll dough into balls without a sticky mess and also prevents cookies from spreading too much during baking.
Use unsalted butter– Because that prevents these cookies from becoming too salty.
Both baking powder and baking soda are used– Don’t replace one with the other or omit one because that will alter the texture.
All ingredients must be at room temperature– Because they blend together smoothly and evenly.
Don’t use oil or margarine- Because they cause the cookies to spread too much while baking. Only butter works well in this recipe!
More Peanut Butter Recipes
- Chocolate Peanut Butter Pie
- Peanut Butter Chocolate bark
- Peanut Butter Fudge
- No Bake Peanut Butter Bars
Classic Peanut Butter Cookies
- 1 cup Butter Unsalted, Room temperature
- 2 cups Peanut butter Creamy
- 1 cups Granulated sugar
- 3/4 cup Brown sugar
- 2 Eggs Large
- 1 tsp Vanilla extract
- 2.5 cups All-purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 3/4 cup Additional granulated sugar For coating cookies
In a large mixing bowl, cream together butter, peanut butter, granulated sugar and brown sugar until light and fluffy.
Add eggs, vanilla extract and mix until smooth.
Add flour, baking powder, baking soda and mix until just combined.
Cover bowl with plastic wrap and chill in the fridge for 45 minutes to make the dough easier to handle.
Scoop out small portions of the dough and make little balls.
Roll them in a bowl of granulated sugar.
Place them on a cookie tray, lined with parchment paper.
Press the fork on top of the cookie balls to make a criss-cross pattern.
Bake at 350 degrees F for 10-12 minutes or until edges are firm.
Remove from oven and let them cool completely. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a cookie jar at room temperature for up to 3 days.
Until next time, tata my lovelies!