Peanut Butter Cookie Recipe: Ingredients
Let’s start by chatting about the ingredients in this peanut butter cookie recipe!
- Butter. I use salted butter to make these peanut butter cookies. Unsalted butter also works well, you may just need to increase the amount of sea salt.
- Peanut Butter. I recommend using a variety of peanut butter that is solid at room temperature . You can use natural peanut butter, but be aware that the cookies may spread more and be more on the crispy side than the soft side. Also, many natural peanut butters are unsalted, so you may need to increase the amount of salt int he recipe by ¼ tsp.
- Milk. Any type of milk works excellently in this recipe. I typically use whole milk because it’s what we buy. However 2%, whole, and half-and-half have all worked well for us!
- Brown Sugar. I recommend light brown sugar for this peanut butter cookie recipe! However if you like a little bolder, molasses taste then you can try dark brown sugar.
- Granulated Sugar. Organic cane sugar is my granulated sugar of choice, but regular granulated sugar works perfectly.
- Cinnamon. Ok, I truly believe the touch of cinnamon sets these peanut butter cookies apart from the rest. I do not recommend leaving it out, as it greatly enhances the flavor.
- Sea salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by ½.
Best Peanut Butter Cookies
Goodness do I love peanut butter. If youve ever seen me around a tray of cookies , you also know that I ALWAYS go for the peanut butter cookie. Even better if they include chocolate chips . With all of that being said, you can definitely consider me a trustworthy source when it comes to cookies of this variety, and when it comes right down to it, I have to say that these peanut butter cookies are some of the very best Ive ever had!
These Are The Best Peanut Butter Cookies Ive Ever Eaten This Easy Recipe Makes Dense Soft And Perfectly Chewy Peanut Butter Cookies That Youll Make Over And Over Again
Everyone needs a really great peanut butter cookie recipe, and Im here to deliver that amazing recipe today. This is my staple, my go-to, and the only peanut butter cookie recipe that I make over and over again. Its pretty much perfect.
This peanut butter cookie recipe is unique in the fact that you dont press down the dough with a fork before you bake it. You press it down with the bottom of a cup AFTER you bake it. Im not sure what it does but something magical happens when you wait to press the cookies until after they come out of the oven. They are dense and thick but still chewy and soft in all of the right ways. And they are awesome right out of the freezer. So make a batch, eat half, freeze half, and eat them cold out of the freezer while your kids arent looking. I know this is a great option from experience.
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How Do You Tell If Peanut Butter Cookies Are Done
This one is tricky, because they really dont look a lot different coming out of the oven as they did going in. When these cookies are done, they will be slightly golden on the edges. The biggest tip with these cookies is to not over bake them if you want a chewy cookie. Over baked peanut butter cookies will be crispy. So its better to under bake by just a bit than to over bake!
Why Do You Criss Cross Classic Peanut Butter Cookies
There are a few reasons for this, actually! First, as silly as it may sound, is purely because this is the way peanut butter cookies have been treated since the 1930s its become a tradition of sorts to put hash marks on peanut butter cookies. Secondly, because peanut butter cookie dough tends to be denser than other cookie doughs, the hash marks help to flatten the dough, ensuring that the cookies bake more evenly.
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Video Tutorial For 3 Ingredient Peanut Butter Cookie Recipe
Use the video player below to watch my Instagram Story tutorial on how to make this 3 ingredient peanut butter cookies recipe! The arrows to the left and right of the frame allow you to skip through the different recipe steps. You can also hit the pause or enlarge buttons on the upper right hand side of the frame to pause or enlarge the frames accordingly.
Alternatively, head to to watch these Stories on mobile! The circles underneath my bio indicate saved Instagram Story highlights depicting various recipes. Clicking on one of the circles will play the videos you see above. You may need to scroll right to find this 3 ingredient peanut butter cookie recipe.
Is It Ok To Bake Cookies At 400
The perfect temperature ensures that the edges of the cake are super crispy, while leaving the center a little underdone and, thus, doughy and fudgey. You can go for 400 degrees Fahrenheit if youre feeling particularly bold. With this temperature, you can bake a puffier cookie with a crunchy exterior and a soft center.
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Ingredients For Classic Peanut Butter Cookies
Heres what youll need to make really delicious, classic peanut butter cookies:
- Butter to start, youll need 4 tablespoons of room temperature salted butter .
- Brown Sugar to add a nice, rich, caramel-y flavor to the cookies, youll need a ½ cup of brown sugar.
- Organic Cane Sugar in addition to the brown sugar, a ½ cup of organic cane sugar will go into the cookie dough. Optionally, if youd like to roll your cookies in sugar, youll also need ¼ of a cup more organic cane sugar.
- Egg 1 large egg goes into the dough too.
- Peanut Butter peanut butter is obviously a must in this recipe! Youll need 1 ¼ cups of creamy peanut butter. One thing that Brittany noted about these cookies is that theyre best made with conventional creamy peanut butter rather than the natural stuff that we typically recommend.
- Flour 1 cup of all-purpose flour
- Baking Powder 1 teaspoon of double acting baking powder helps the cookies to rise and spread just a bit.
- Himalayan Salt a ¼ teaspoon of Himalayan salt counters the sweetness just a tad and helps to bring out all of the other flavors in the cookie.
- Chocolate Chips if the peanut butter chocolate combo is your thing , feel free to add 1 cup of either semi sweet or dark chocolate chips to the cookies too. For a regular peanut butter cookie, leave them out!
What Makes Cookies Chewy Vs Crunchy
Fat: When it comes to fat, high protein, and low melting temperatures allow cookies to spread more, resulting in crispier cookies. Eggs: Cookies without eggs are usually flatter and crispier since eggs act as leavening agents. However, its the yolks that make cookies chewy, while the whites lead to crunchier cookies.
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Can These Cookies Be Frozen
Yes, you can freeze these cookies! Once the cookies have cooled completely, you can store them in an airtight container or freezer bag in the freezer for up to 3 months. When youre ready to enjoy them, simply place the cookies on the counter for a few hours so that they can come to room temperature.
If you want to freeze the cookie dough: Scoop the cookie dough with a cookie scoop, press each ball of dough down with a fork in a criss-cross pattern, and freeze the cookie dough on a baking sheet lined with parchment paper for 1 to 2 hours. Once the cookie dough is frozen, freeze in an airtight container or freezer bag for up to 3 months. You can bake the cookie dough from frozen for an additional 1 to 2 minutes.
Can You Freeze These Peanut Butter Cookies
Absolutely! These cookies freeze extremely well, for up to one month in an airtight container. These are a great make ahead Christmas cookie recipe. You can also make the cookies about 5 days in advance and keep on the counter.
You can freeze the baked cookies. But another idea is to freeze the cookie dough. Then, you just need to let the dough thaw in the refrigerator about 24 hours before you bake them. Then they are ready to go.
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Can I Substitute Another Nut Butter For The Peanut Butter
No. As I mentioned above, according to experts at America’s Test Kitchen/Cooks Illustrated, if you’re concerned about peanut allergies, look for cookie recipes specifically designed for other nut butters. I did give it the college try and used sun butter as a substitute in equal measure in lieu of the peanut butter. The result left me feeling like I’d wasted money by throwing away less than tasty results.
This kind of brings up a good discussion on the use of substitutable items in recipes. DAILY I receive emails from readers asking why their recipes failed. In 99% of all fails, I eventually discover after questioning, that one or more substitutions were made, or in some cases, major ingredients left out altogether. At this point, the recipe assembled was NOT the recipe I originally shared.
I will ALWAYS offer a substitution IF THERE EXISTS a viable substitution within the recipe card. If you do not see a substitution listed, it’s probably because I could not find one or justify the end result using anything but the ingredient I specified. So again, America’s Test Kitchen/Cooks Illustrated says if you’re concerned about peanut allergies, look for no bake cookie recipes specifically designed for other nut butters.
What Will Be In Your Cookie Tins This Season
Step away from the oven! I am generally NOT a no-bake person when it comes to cookies, but I just may have been converted! This is a no bake chocolate peanut butter cookie that uses creamy peanut butter or crunchy peanut butter, cocoa powder, and healthy quick cooking oats.
These old fashioned peanut butter cookies are reminiscent of the candy cookies which emerged around the time of the depression, using ingredients like butter, honey or sugar as glue to keep the ingredients together. The mixture is made in minutes and is forgiving in that you may use natural peanut butter or your favorite standard store brand.
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What Makes This The Best Peanut Butter Cookie Recipe
To be quite honest, this recipe is SO GOOD because of the talented developer who created it. Brittany Angell is incredibly gifted in this department and really puts so much care into her recipes if youre making these peanut butter cookies, you can bet your bottom dollar that she has taken every single piece of the guesswork out of the process for you so that the baking experience is enjoyable and your cookies are delicious.
Can I Make These Without Peanut Butter Or Nuts
Easily substitute the peanut butter for a nut-free alternative, to keep these cookies nut-free. Oh, and perfect for lunchboxes!
My two favorite nut-free spreads to replace peanut butter in all my recipes is either sunflower seed butter or tahini. They both have the same texture as peanut butter, but slightly different flavor profiles.
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The Best Soft And Chewy Peanut Butter Cookies
What is better than the best classic, soft and chewy peanut butter cookies? To be honest, not a whole lot comes to mind. These puffy and thick peanut butter cookies stay soft for days and literally melt in your mouth. Plus, they are no chill cookie, meaning you can make them and eat them in less than 20 minutes with just a few simple steps. Get ready to fall in love with a cookie.
Growing up, I was only really familiar with peanut butter cookies that were thin, hard and crunchy. The ones that were in my great aunt’s tin for what seemed to be a few weeks too long. But then something amazing happened a few years ago. I tried an incredible, soft peanut butter cookie from the bakery section of my local grocery store. I was forever changed. Now, I cannot even imagine going back to those crumbly, stiff, practically stale cookies that I grew up on.
Tips From The Betty Crocker Kitchens
- tip 1 Have a household full of kids? Mix up and chill the dough for up to to 24 hours ahead, cover it and refrigerate so you are ready to bake effortlessly bake on demoand. If too firm to scoop, let it stand at room temperature for about 30 minutes.
- tip 2 The fork crisscross is the classic way to make the distinctive look of peanut butter cookies, but you can use the bottom of a decorative juice glass like an old-fashioned cookie press.
- tip 3 You can use either chunky or creamy peanut butter, but look for one that doesnt need to be stirred before measuring.
- tip 4 For a special treat, sandwich two of these all-time favorites together with a scoop of chocolate ice cream. Roll the edge in chopped candy bar or nuts.
- tip 5 For extra sparkle, roll cookie balls in coarse sparkling sugar before baking.
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Classic Peanut Butter Cookies
These classic peanut butter cookies are always a hit. Easy to make, easier to eat! Theyre absolutely our favorite.
Peanut butter lovers rejoice! This cookie is for you.
I made a huge batch of these classic cookies for the weekend. These peanut butter cookies will melt in your mouth. The edges are chewy, the centers are soft, the tops are crinkly. It is nearly impossible to stop at one. I served hummus & pita chips, a cheese plate, and sangria and these cookies were the first to go.
I think all dinners should start with a peanut butter cookie appetizer.
This is a super basic recipe. No frills, nothing fancy. No candy bar pieces, gooey caramel, chocolate chips, or sprinkles to take away from the massive peanut butter flavor. Trust me, you wont miss any of that stuff! Just pure peanut butter. By the way, if you want EXTRA peanut butter flavor, you must make my updated peanut butter cookies recipe. Twice the peanut butter!
Todays cookies are soft-baked style. For a little crunch, feel free to bake the batches a minute or two longer. But the softness is what makes them SO good!. And guess what? They stay soft for days and days. I made this batch on Wednesday and the few I have leftover are still just as soft as they were on day 1. Soft cookies > crunchy cookies.
And yes, the wait is so, so, so worth it.
- Prep Time:3 hours, 15 minutes
- Cook Time:11 minutes
- Total Time:3 hours, 30 minutes
- Yield:30 cookies
Can Peanut Butter Cookies Be Frozen
You can freeze the cookies before and after they are baked. Freezer-friendly cookies like Baklava and these peanut butter cookies are perfect for a make-ahead holiday cookie platter.
- Cookie dough: Freeze shaped cookies on a baking sheet lined with parchment paper. Once frozen, transfer to an airtight container or freezer bag. Freeze for up to 3 months. Bake frozen cookie for an additional 1-2 minutes.
- Baked cookies: Once the cookies cool, transfer to a freezer bag or airtight container and freeze up to three months. Leave cookies out at room temperature to thaw and enjoy. Repeat in the microwave for a few seconds for warm cookies.
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Storing And Freezing Tips
- To store: As these cookies are a little fragile, I recommend keeping them stored in the fridge, in a sealable container. They will remain fresh for at least 2 weeks. Simply remove from the fridge 5-10 minutes before eating, or if you are packing it in a lunch box, wrap it up and place it in there directly.
- To freeze. Place leftover cookies in a ziplock container and place them directly in the freezer. They will keep well frozen for at least 6 months.
Peanut Butter Cookies Recipe
by John Kanell
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You’ll love these ULTRA-easy peanut butter cookies. They’re full of peanut butter flavor and have the perfect balance of salty and sweet with a wonderfully soft, melt in your mouth texture. This cookie is a classic for a reason!
Adding peanut butter to cookies creates an amazing soft consistency with a very delicate, velvety crumb. These classic peanut butter cookies are complete crowd pleasers.
You can make them days in advance for instant gratification anytime and theyre so easy to make! The most difficult part is having the patience to let them set up after theyre out of the oven. For another cookie recipe that utilizes peanut butter, try my Easy No Bake Cookies!
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Why This Recipe Works
So versatile These soft peanut butter cookies are great on their own, sure, but they can be so much more! There are a million desserts that this peanut cookie can be added to, mixed into, used as a base for see tips below for more options!
Easy ingredients Most, if not all, of these ingredients can be found in your pantry and fridge. Awesome!
Soft and chewy This peanut butter cookies recipe makes the softest, chewiest peanut butter cookies. If you like them on the soft side, this is a winner.
Keeps on the counter Keep these peanut butter cookies for up to 5 days in a container on the counter, if they last that long.