Peanut butter cookies are a classic treat that’s simple, sweet, and full of that rich peanut butter flavor we all love. These cookies have a soft, chewy texture with a little crisp on the edges, making each bite so satisfying. They’re quick to mix up and fill the kitchen with the warm, nutty smell of peanut butter baking.
I always find these cookies a comforting go-to when I need something familiar and tasty in no time. One thing I like to do is press the tops with a fork in a crisscross pattern before baking — it’s a cute, classic touch and helps them bake evenly. Plus, I think it makes them look extra homemade and inviting.
These cookies are perfect with a glass of cold milk or as a small sweet snack anytime during the day. I’ve shared them many times with friends and family, and everyone always asks for the recipe. They’re simple but feel special, like a little hug in cookie form. Baking a batch always brings back warm memories and that cozy peanut butter goodness.
Key Ingredients & Substitutions
Peanut Butter: Using creamy peanut butter gives these cookies a smooth texture and rich flavor. You can swap it with natural peanut butter, but expect a denser cookie. For allergies, try sunflower seed butter for a similar taste.
Sugar: Granulated sugar adds crunch and sweetness. You can swap half with brown sugar if you like a softer, chewier cookie with a hint of caramel flavor.
Egg: Eggs bind the dough and add moisture. For a vegan or egg-free option, try a flax egg (1 tbsp ground flaxseed + 3 tbsp water) but the texture may be slightly different.
Baking Soda: This helps the cookies rise and spread just right. Make sure it’s fresh for the best results.
How Can I Get the Perfect Crisscross Pattern on My Cookies?
The crisscross pattern is classic and helps cookies bake evenly without puffing up too much. Here’s what I do:
- After rolling cookie dough into balls, flatten them lightly first.
- Use a fork dipped in sugar or lightly greased to press down, making perpendicular lines.
- Don’t press too hard; enough to flatten and leave a clear pattern is perfect.
- Doing this right before baking locks in the shape and gives that iconic look.
This simple step also makes the cookies look more homemade and inviting with very little extra effort.
Equipment You’ll Need
- Baking sheet – a flat one lets cookies bake evenly without sticking.
- Parchment paper – makes cleanup easy and keeps cookies from burning on the bottom.
- Mixing bowl – big enough to mix all ingredients comfortably.
- Spoon or cookie scoop – for shaping evenly sized dough balls.
- Fork – to make the classic crisscross pattern on top of the cookies.
Flavor Variations & Add-Ins
- Add chocolate chips for a sweet melt-in-your-mouth contrast to peanut butter.
- Mix in chopped peanuts for extra crunch and a nutty texture.
- Try using almond butter instead for a different nut flavor but same creamy texture.
- Stir in a pinch of cinnamon or a little cocoa powder for a fun twist on the classic taste.
How to Make Peanut Butter Cookies
Ingredients You’ll Need:
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- ½ teaspoon vanilla extract (optional)
- A pinch of salt (if peanut butter is unsalted)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10-12 minutes to bake. Add a few extra minutes to cool the cookies before enjoying them. In total, expect around 25 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Mix the Dough:
In a mixing bowl, combine the peanut butter and granulated sugar. Stir together until the mixture is smooth and creamy. Then add the egg, baking soda, and vanilla extract (if using). Mix everything thoroughly until you have a soft, smooth dough.
3. Shape and Press the Cookies:
Scoop about one tablespoon of dough and roll it into a ball. Place the balls onto the prepared baking sheet, spacing them about 2 inches apart so they have room to spread. Use a fork to gently press each ball down, creating a crisscross pattern on top. This classic pattern not only looks nice but also helps the cookies bake evenly.
4. Bake and Cool:
Bake the cookies for 10 to 12 minutes, or until the edges start to turn golden brown. Remove them from the oven and let them cool on the baking sheet for 5 minutes. Then transfer the cookies to a wire rack to cool completely. Enjoy your delicious, soft, and chewy peanut butter cookies!
Can I Use Natural Peanut Butter Instead of Creamy?
Yes! Natural peanut butter can be used, but since it’s thinner and separates, chill it first and stir well before measuring. The cookies might be a bit denser and less sweet.
How Should I Store Leftover Cookies?
Store leftovers in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months.
Can I Make These Cookies Gluten-Free?
Absolutely! This recipe is naturally gluten-free since it doesn’t use flour. Just double-check your baking soda and peanut butter labels to ensure no hidden gluten.
What’s the Best Way to Prevent Cookies from Spreading Too Much?
Make sure your dough isn’t too warm before baking. If it feels very soft, chill it in the fridge for 15-20 minutes before shaping to help the cookies hold their shape better.
