These peanut butter cookies are out of this world and always turn out perfect! They are chewy, soft and easy to freeze. Easy to make in one bowl with everyday ingredients and no chilling of the dough required! Add a criss cross pattern, chocolate chips, or your favorite add in.
I’m a chocolate girl through and through. But these peanut butter cookies stole my heart. Or at least a piece of it!
This is one AMAZING, uncomplicated cookie recipe. No fuss, no chilling required and you can make it in one bowl!
Easy Peanut Butter Cookie Ingredients
- unsalted butter: adds flavor and and tender texture
- brown sugar: adds sweetness & flavor, keeps the cookies moist and adds chewiness
- granulated sugar: adds sweetness, flavor and encourages browning
- creamy peanut butter: gives flavor and structure
- egg: binds the cookies together by providing structure
- vanilla extract: adds flavor
- all purpose flour: flour is necessary to build structure in cookies
- baking soda: helps to leaven and lift the dough, affects browning and flavor
- baking powder: helps to leaven and lift the dough, affects browning and flavor
- salt: enhances the other flavors in the cookies
How to Make Peanut Butter Cookies
- Combine the all purpose flour, baking soda, baking powder and salt in a separate bowl.
- Cream the butter, brown sugar and granulated sugar together with a mixer
- Add in the peanut butter, vanilla extract and egg, beat again until smooth.
- Gently add in the dry ingredients, mixing on low or by hand just until combined.
- Use a cookie scoop to drop dough balls on a silicone mat lined baking sheet. Bake and Cool.
How Long Does it Take to Bake Peanut Butter Cookies?
- 10 minutes to make the cookie dough
- 11-13 minutes to bake the cookies
- 15 minutes to cool the cookies
How to Store Peanut Butter Cookies
Store chewy peanut butter cookies in an airtight container on the counter for up to 5 days.
How to Freeze Peanut Butter Cookie Dough
- Drop cookie dough balls onto a silicone mat lined baking sheet. You can place the dough balls close together since you won’t be baking them.
- Place the baking sheet in the freezer until the cookies are frozen solid, about 1 hour.
- Remove the baking sheet from the freezer and transfer the frozen cookie dough balls to a ziplock freezer bag. Label the bag with baking directions.
- Freeze the cookie dough for up to 3 months.
To bake: remove the dough from the freezer. Pre-heat the oven to 350ºF. Bake for 13-16 minutes. Frozen cookies may need to bake for 1-2 minutes longer.
The Ultimate List of Add ins
Jazz up this recipe for soft peanut butter cookies by adding 1/2 cup of add ins:
- chocolate chips
- reese’s pieces
- peanut m&ms
- m&ms
- shredded coconut
- pecans
- peanut butter chips
- butterscotch chips
- chopped pretzel pieces
- white chocolate chips
- pistachios
- dried fruit
- macadamia nuts
- toffee bits
- reese’s peanut butter cup pieces
- raisins
- chocolate covered raisins
How to Make Gluten Free Peanut Butter Cookies
I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success.
Tips for Making Peanut Butter Cookies
- Properly measure the all purpose flour using the spoon and sweep method.
- Use room temperature butter for easier creaming of the butter and sugar.
- I recommend using processed (not natural) creamy peanut butter, like Jif or Skippy.
More Cookie Recipes
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Peanut Butter Cookies
These peanut butter cookies are out of this world and always turn out perfect! They are chewy, soft and easy to freeze. Easy to make in one bowl with everyday ingredients and no chilling of the dough required! Add a criss cross pattern, chocolate chips, or your favorite add in.
Ingredients
- 1 stick unsalted butter, 1/2 cup, room temperature
- ½ cup brown sugar
- ⅓ cup granulated sugar
- ¾ cup creamy peanut butter, not natural
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Instructions
- Preheat the oven to 350ºF.
- In a mixing bowl, combine the butter, brown sugar, and sugar. Beat with an electric mixer for 1 minute, until smooth and fluffy.
- Add in the peanut butter, egg, and vanilla extract, beat again, less than 1 minute.
- Add in the flour, baking soda, baking powder and salt, mixing on low or with a spatula just until combined. Be careful not to over mix.
- Use a small cookie scoop to form balls from the dough. Once released from the scoop, roll in hands to form a uniform ball. Place the cookies 2-3 inches apart on a silicone lined baking sheet and bake for 11-13 minutes or until the edges of the cookies begin to just turn golden. My cookie dough balls were 2.5-3 tablespoons large and baked for 12 minutes. Be sure to adjust the baking time for smaller cookies.
- Allow the cookies to cool for 15 minutes.
Notes
Optional: Before baking add a criss cross pattern using a fork, or add chocolate chips or your favorite add in to the batter.
I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success.
Nutrition
Calories: 141kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 145mg | Potassium: 71mg | Fiber: 1g | Sugar: 8g | Vitamin A: 129IU | Calcium: 16mg | Iron: 1mg
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