Few baked goods spark nostalgia quite like peanut butter cookies. With their iconic crisscross tops, rich nutty flavor, and melt-in-your-mouth texture, these cookies are a beloved staple in many households. Whether you grew up making them with your grandmother or just discovered them as a quick, comforting treat, peanut butter cookies offer a perfect balance of simplicity and indulgence.
In this article, we’ll explore everything you need to know about making the best peanut butter cookies from scratch — including a foolproof recipe, tips for getting the right texture, variations to customize your batch, and even a bit of history behind this timeless dessert.
The Origins of Peanut Butter Cookies
Peanut butter itself dates back to the late 19th century, with early versions created as a protein substitute for patients with chewing difficulties. However, peanut butter cookies didn’t gain widespread popularity until the 1930s. In 1933, the now-famous crisscross pattern began appearing in cookbooks like Pillsbury’s Balanced Recipes, where it was suggested as a way to flatten the cookies and ensure even baking.
Ever since, peanut butter cookies have become a staple of American baking culture, passed down through generations and reimagined with countless variations — from crunchy to chewy, classic to chocolate-studded.
Why Peanut Butter Cookies Are So Loved
There are plenty of reasons why peanut butter cookies remain a favorite:
- Simple Ingredients: Most recipes require basic pantry staples — flour, sugar, eggs, and of course, peanut butter.
- Customizable: You can add chocolate chips, nuts, jelly, or even use different nut butters.
- Texture Variety: Some prefer soft and chewy cookies, others like them crispy. The recipe can easily be adjusted.
- Gluten-Free Options: With flourless versions, these cookies can be adapted for gluten-sensitive diets.
Now, let’s dive into the recipe.
Classic Peanut Butter Cookies Recipe
Yield: About 24 cookies
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 30 minutes
Ingredients:
- 1 cup peanut butter (smooth or crunchy)
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream the butter and sugars: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes). Add the peanut butter and mix until well combined.
- Add wet ingredients: Beat in the egg and vanilla extract until smooth.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Do not overmix.
- Shape: Scoop out tablespoon-sized balls of dough and roll them between your hands to form smooth balls. Place them 2 inches apart on the baking sheet.
- Crisscross tops: Use a fork to flatten each ball slightly in a crisscross pattern.
- Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked — that’s okay.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips for Perfect Peanut Butter Cookies
- Use room temperature ingredients: Soft butter and room-temperature eggs ensure even mixing and better texture.
- Do not overbake: Peanut butter cookies can become dry if overcooked. Take them out when the edges are golden but the center still looks soft — they will continue to bake on the hot pan.
- Chill the dough (optional): If your dough is too soft or sticky, refrigerate it for 30 minutes before shaping.
- Choose your peanut butter wisely: Classic recipes use commercial peanut butter (like Jif or Skippy), but natural peanut butter can work too. If using natural peanut butter, make sure it’s stirred well and not too oily.
Variations to Try
Peanut butter cookies are highly adaptable. Here are some creative takes to spice things up:
1. Peanut Butter Chocolate Chip Cookies
Add 3/4 cup of chocolate chips to the dough before baking. The chocolate complements the nutty flavor beautifully.
2. Flourless Peanut Butter Cookies
For a gluten-free version, skip the flour and baking soda/powder:
- 1 cup peanut butter
- 1 cup sugar
- 1 egg
Mix and bake at 350°F for 10 minutes.
3. Peanut Butter & Jelly Thumbprints
After shaping the dough into balls, press your thumb into each one to make a small well. Fill with a teaspoon of jam and bake.
4. Salted Peanut Butter Cookies
Sprinkle a pinch of flaky sea salt on top of each cookie before baking to contrast the sweetness.
5. Double Peanut Butter Cookies
Add chopped roasted peanuts or peanut butter chips to the dough for extra crunch and flavor.
Storing and Freezing
Storage:
- Keep cookies in an airtight container at room temperature for up to 1 week.
- To keep them softer longer, store with a slice of bread in the container (the cookies absorb moisture from the bread).
Freezing:
- Cookie dough: Freeze rolled dough balls on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 1–2 extra minutes.
- Baked cookies: Freeze in layers with parchment paper in between for up to 3 months.
Nutritional Information (Per Cookie, Approximate)
- Calories: 180
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Sugar: 10g
- Protein: 4g
Note: Nutrition varies depending on ingredients and portion size.
Pairing Suggestions
While peanut butter cookies are delightful on their own, here are a few delicious pairing ideas:
- Glass of cold milk: The classic duo.
- Hot coffee or espresso: The rich, slightly bitter flavor of coffee balances the cookie’s sweetness.
- Vanilla ice cream: Sandwich a scoop between two cookies for a decadent dessert.
- Banana smoothie: Peanut butter and banana are a match made in heaven.
Baking with Kids
Peanut butter cookies are an excellent recipe to make with children. The simple steps and hands-on crisscross pattern make them both fun and educational. Kids love rolling the dough and pressing the fork marks — and of course, sneaking a taste or two!
Just be mindful of peanut allergies if you’re baking for a group or classroom setting.
Frequently Asked Questions
Can I make these vegan?
Yes! Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and use a vegan butter substitute.
Can I use almond butter instead?
Absolutely. Almond butter, cashew butter, or even sunflower seed butter (for nut-free diets) can be substituted in equal amounts.
Why are my cookies dry or crumbly?
This often happens from overbaking or using too much flour. Be sure to measure flour by spooning it into the measuring cup and leveling it off. Avoid packing it down.