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Easy, soft and the best peanut butter cookie recipe! These cookies are loaded with creamy peanut butter and sweetened with brown sugar. Novice baker friendly.
Peanut Butter Cookie Recipe
This is the best peanut butter cookie recipe that anyone can make at home.
These easy peanut butter cookies are soft, rich with creamy peanut butter and so simple to make. They are so good that you just can’t stop eating.
It’s also fail-proof and kids friendly, so you can get your little ones to help you!
Recipe Ingredients
This homemade recipe calls for simple ingredients below:
- All-purpose flour
- Baking soda
- Peanut Butter
- Butter
- Sugar
- Egg
See the recipe card for full information on ingredients.
How To Make Peanut Butter Cookies
Homemade peanut butter cookies take only a few easy steps. First, beat the butter and sugar until light and fluffy.
Next, add in the egg and peanut butter before adding the flour and baking soda to form the cookie dough.
Make the cookies and use a fork to form the criss cross pattern. Bake in the oven for 15-18 minutes. It’s that quick!
Frequently Asked Questions
You can keep the cookies in an airtight container for one (1) week.
Yes, you sure can. However, creamy peanut butter is the preferred choice.
Yes, you can! Please try out the recipe here.
This recipe yields 40 cookies. Each cookie is 79 calories only.
What To Serve With Peanut Butter Cookies
For a delightful afternoon tea, I recommend the following recipes:
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Other Recipes You Might Like
Peanut Butter Cookies
Ingredients
- 3 oz (90g) unsalted butter
- 2.3 oz (65g) fine sugar or caster sugar
- 2.3 oz (65g) brown sugar
- 1 large egg
- 8 oz (175g) creamy and salted peanut butter
- 6 oz (225g) all-purpose flour
- 1/2 tsp baking soda
Instructions
- Preheat the oven to 180°C (356°F) and line two baking sheets with parchment paper.
- Beat the butter and both sugars together until light and fluffy. Add the egg and continue to beat until well combined. Mix in the peanut butter until creamy. Gently fold in the flour and baking soda, mixing until a dough forms (be careful not to overmix).
- Divide the dough into 40 balls. Use the back of a fork to create a crisscross pattern on each cookie.
- Bake in the oven for 15 to 18 minutes, or until the cookies are slightly golden brown.
- Let the cookies cool, then store them in an airtight container for up to a week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
By any chance is there a conversion to these amounts?
Thank you!
Ronda
https://rasamalaysia.com/conversion/
Would prefer a crispy cookie instead of a soft cookie. Are there any changes to the recipe or bake time?
This recipe is not soft. It has a bite to it.
Can I substitute butter with oil? If so how much oil?
Super!
Must try this with my daughter who absolutely loves peanut butter. Thank you for the recipe!
Love love love these peanut butter cookies! These are the best! Thanks for a classic recipe.
Best