This Easy Peanut Butter Cookies recipe is one of the best peanut butter cookies recipe you will find. The cookies are perfectly moist and chewy with a nice crunch on the outside.
When you use the fork you will get the novelty criss-cross pattern peanut butter cookies are known for on top of the cookie, but to change up the texture of the cookies slightly, you can always leave that step out too! Or do both simultaneously and see which way you like it best for next time.
Either way, as far as easy dessert recipes go, this is one of the best easy cookie recipes you can make, and will surely be a hit! If you love peanut butter cookies too, then give peanut butter blossoms a try too!
Ingredients for the Perfect Peanut Butter Cookies:
- Butter: use softened unsalted butter
- Sugar: you will need to use both brown sugar and granulated white sugar
- Peanut butter: when making this peanut butter cookie dough using creamy peanut butter or creamy natural peanut butter is best
- Egg: use your eggs right out of the fridge, no need to have a room temperature egg
- Flour: use your standard all-purpose flour
- Leavening agent: for this peanut butter recipe you’ll only need to use baking soda
- Extract: the vanilla extract from the grocery store or that you already have on hand is exactly what you need
How to make the Best Peanut Butter Cookies:
- Preheat oven to 350 degrees F.
- In a large mixing bowl with an electric mixer or stand mixer with a paddle attachment, cream together butter, sugars and peanut butter.
- Add eggs, flour, baking soda and vanilla extract and mix until combined.
- Roll dough into 1 inch balls using a cookie scoop to keep size consistency, roll the cookie dough balls in additional sugar,
- Place rolled cookies on an ungreased cookie sheet and use a the tines of a fork to make a criss-cross design on top.
- Bake cookies for about 10-12 minutes or until golden brown and then after 5 minutes move them to a wire rack to cool completely.
Cookie Tips & Tricks:
How to make the easy peanut butter cookie recipe the best:
- For softer peanut butter cookies, don’t flatten them with fork marks. They will be puffier and softer.
- For crispier peanut butter cookies, use a fork to flatten the dough balls.
- Refrigerate the dough for 30 minutes before rolling into balls for a chewier peanut butter cookie.
- To soften your butter, you can set it at room temperature for at least an hour or put it in the microwave on defrost for four seconds at a time, just until it’s soft.
Add-ins for soft peanut butter cookies:
These cookies can easily be adapted to your taste and preference. Try adding more flavor with these optional ingredients:
- chocolate chips
- peanut butter chips
- coarsely chopped peanut butter cups
- chopped peanuts
- coarsely chopped pretzels
- M&Ms
Can I use crunchy peanut butter?
If you want to use crunchy peanut butter for these homemade peanut butter cookies you can! However, they may be a little bit drier since the consistency of crunchy peanut butter and creamy peanut butter is different and will incorporated with the dry ingredients differently.
Storage Instructions:
Counter: Store the remaining baked cookies in an airtight container for 4-5 days. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
More Cookie Recipes:
- Healthier No Bake Chocolate Peanut Butter Cookies Recipe
- Perfect Peanut Butter Cookies
- Classic Peanut Butter Blossom Hershey Kiss Cookies
- Peanut Butter Nutella Swirl Cookies
Easy Peanut Butter Cookies
Ingredients
- 1 cup butter softened
- 1 cup brown sugar
- 1 cup sugar
- 1½ cups creamy peanut butter
- 2 eggs
- 2½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ⅓ cup sugar for rolling
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl or stand mixer, cream together butter, sugars and peanut butter.
- Add eggs, flour, baking soda and vanilla extract and mix until combined.
- Roll dough into 1 inch balls, roll in additional sugar, place on ungreased cookie sheet and use a fork to make a criss-cross design on top.
- Bake for about 10-12 minutes or until golden brown.
Notes
Nutrition
Recipe Details
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Questions & Reviews
Either way works just fine. I usually just mix mine with a spoon!
These are really chewy. I am sorry about that!