Peanut butter cookies are a classic treat that’s soft, chewy, and packed with that rich, nutty flavor everyone loves. The perfect mix of buttery texture and the familiar taste of peanut butter makes these cookies a comforting snack or a sweet end to any meal.
I always like to press a crisscross pattern on top before baking—that little touch makes them look extra inviting and helps them bake just right. What I love most is how they stay soft inside but have just enough crisp around the edges to give a nice contrast with every bite.
These cookies are great for sharing with friends or family, and I often make a big batch to bring to gatherings or just to keep on hand when I need a quick pick-me-up. Baking peanut butter cookies fills the house with the warm, cozy smell of home, which is always a good feeling to come back to.
Key Ingredients & Substitutions
Peanut Butter: Creamy peanut butter gives these cookies a smooth texture and classic flavor. You can use natural peanut butter, but check for added oils as it might change the texture. If allergic, try almond or sunflower seed butter.
Sugar: Granulated sugar is used here for sweetness and a slight crunch. Brown sugar adds moisture and chewiness, so feel free to swap half or all if you prefer softer cookies.
Egg: The egg binds the dough together and gives structure. For a vegan version, try a flax egg (1 tbsp flaxseed + 3 tbsp water) or a store-bought egg replacer.
Baking Soda: This helps the cookies rise just enough to keep them soft. Don’t skip it—otherwise, cookies get too dense.
How Do You Get the Perfect Crisscross Pattern?
The crisscross fork marks are a classic look and serve a useful purpose—they flatten the cookies so they bake evenly. Here’s how I do it:
- Chill the dough slightly if it’s too soft to handle easily.
- Roll the dough into balls about 1 inch wide and place them on your baking sheet.
- Dip a fork in sugar or flour to prevent sticking.
- Press the fork down gently on each ball, then rotate 90 degrees and press again, making a crisscross.
- This step ensures your cookies spread evenly and look irresistible.
Equipment You’ll Need
- Mixing bowl – to easily combine all the ingredients for a smooth dough.
- Measuring cups and spoons – for accurate ingredient amounts, which helps the cookies turn out just right.
- Baking sheet – a flat surface where the cookies can bake evenly.
- Parchment paper or silicone baking mat – prevents the cookies from sticking and makes cleanup simple.
- Fork – perfect for pressing the classic crisscross pattern on top of each cookie.
- Cooling rack – lets cookies cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Add chocolate chips for a classic sweet-and-salty combo that melts perfectly in each bite.
- Mix in chopped peanuts for extra crunch and a more intense peanut flavor.
- Stir in a pinch of cinnamon or nutmeg to warm up the flavor, great for fall baking.
- Swap creamy peanut butter with almond or cashew butter for a different nutty twist.
How to Make Peanut Butter Cookies?
Ingredients You’ll Need:
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- Optional: pinch of salt (if using unsalted peanut butter)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10–12 minutes to bake. You’ll also want to set aside 5 minutes for the cookies to cool on the baking sheet before transferring them to a wire rack to cool completely. Overall, expect to spend around 25–30 minutes from start to finish.
Step-by-Step Instructions:
1. Get Ready:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to keep the cookies from sticking and make cleanup a breeze.
2. Mix the Ingredients:
In a medium bowl, combine the creamy peanut butter, granulated sugar, egg, vanilla extract, baking soda, and a pinch of salt if your peanut butter isn’t salted. Stir everything together with a spoon until it forms a smooth, well-mixed dough.
3. Shape the Cookies:
Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet. Using a fork, gently press down on each ball to flatten it slightly and create a classic crisscross pattern on top — this helps the cookies bake evenly and gives them that iconic look.
4. Bake and Cool:
Bake the cookies in your preheated oven for 10 to 12 minutes, or until the edges are just turning golden. The centers will still be soft at first but will firm up as they cool. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
5. Enjoy!
Now you can enjoy your fresh, homemade peanut butter cookies — soft, chewy, and full of that warm peanut flavor everyone loves!
Can I Use Natural Peanut Butter?
Yes! Just make sure to stir it well before measuring, since natural peanut butter can separate. If it’s very oily, consider chilling the dough before baking to help it hold its shape.
Can I Substitute Brown Sugar for Granulated Sugar?
Absolutely! Using brown sugar will make your cookies moister and chewier. You can replace all or half of the granulated sugar with brown sugar depending on your preference.
How Should I Store Leftover Cookies?
Store your peanut butter cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the freezer for up to 3 months and thaw at room temperature before enjoying.
Can I Make These Cookies Vegan or Egg-Free?
Yes! Swap the egg with a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water, set for 5 minutes) or use a commercial egg replacer to keep the recipe vegan and egg-free.
