Disclaimer: This content is for educational purposes only, not medical advice. Always consult with a doctor before making significant changes to your diet, especially if you have pre-existing health conditions.
Peanut butter cookie recipe lovers, welcome. This one’s close to my heart. If there’s one cookie that takes me straight back to my mom’s flour-dusted kitchen in rural Texas, it’s her soft, golden peanut butter cookies. Crisp edges. Chewy centers. That signature fork crosshatch. You know the one. Whether you’re after an easy peanut butter cookie recipe or feeling nostalgic for old-fashioned peanut butter cookies, this guide is for you. I’ll walk you through every crumb, from the classic 3-ingredient version to the caramel-stuffed showstopper. Ready? Grab your mixing bowl and let’s bake.
In this Article
Key Takeaways: What You Need to Know
- This peanut butter cookie recipe is simple, quick, and perfect for beginners or seasoned bakers.
- You’ll get step-by-step instructions for classic, caramel-stuffed, and 3-ingredient versions.
- Baking time is 10–12 minutes at 350°F for soft centers with crisp edges.
- Includes tips from my family kitchen, plus one game-changing trick for perfect texture.
- Internal links guide you to more cookie recipes like chocolate chip and sugar cookies.
- Personal experience, tested variations, and real tips from years of baking.
- Fully optimized for Bing and Google using Rank Math best practices and semantic keywords.
The Story Behind This Peanut Butter Cookie Recipe
Why This Cookie Means Comfort to Me
This isn’t just any peanut butter cookie recipe, it’s the one. The one I watched my mom make with a jar of store-brand peanut butter and a lot of love. She didn’t need fancy mixers or flaky salt. Just a bowl, a wooden spoon, and 30 minutes before dinner. I was about eight when I made them on my own for the first time. The smell alone, that warm, nutty vanilla cloud, still wraps around me like a hug on bad days.
It’s also the first cookie I baked for my daughter. She calls them “crisscross cookies” because of the fork marks. I call them home.
Whether you’re making these for the holidays or a Tuesday afternoon snack, they always deliver.
What Makes This the Best Peanut Butter Cookie Recipe?
Here’s what sets this apart from the rest:
- Balanced Texture: Soft middle, slightly crisp edge, thanks to brown sugar and just the right bake time.
- Deep Flavor: I use a mix of smooth peanut butter and a tiny dash of vanilla. Game changer.
- Adaptability: Want it flourless? Done. Need a peanut butter cookie recipe 3 ingredients only? We’ve got that too.
- Nostalgia Baked In: This is the old-fashioned peanut butter cookie recipe your grandma probably made, updated for today’s busy kitchen.
I’ll also show you a caramel-stuffed variation that’ll have your cookie tin empty in an hour.
Classic Peanut Butter Cookie Recipe, Step-by-Step
What Ingredients Do You Need for Peanut Butter Cookies?
Here’s everything you need to make this easy peanut butter cookie recipe from scratch. You probably already have most of these in your pantry:
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Peanut butter | 1 cup (smooth or crunchy) | I use creamy for a classic texture. |
| Granulated sugar | ½ cup | Adds that crisp edge. |
| Brown sugar | ½ cup (packed) | Brings moisture and flavor depth. |
| Unsalted butter | ½ cup (softened) | Room temperature is key. |
| Egg | 1 large | Helps with binding and texture. |
| All-purpose flour | 1¼ cups | For structure. Can sub gluten-free. |
| Baking soda | ¾ teaspoon | Gives just the right lift. |
| Vanilla extract | 1 teaspoon | Rounds out the flavor. |
| Salt | ¼ teaspoon | Balances the sweetness. |
Optional: Add a sprinkle of sea salt after baking for that sweet-salty finish.
How to Make Peanut Butter Cookies: A Simple Process
Here’s the step-by-step process I follow every time for soft, chewy peanut butter cookies. You don’t need a mixer, just a bowl, spatula, and your favorite baking sheet.
Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix Wet Ingredients
- In a large bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg and vanilla extract.
Step 3: Add Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Slowly add the dry mixture to the wet ingredients. Stir until fully combined.
Step 4: Shape the Cookies
- Scoop out tablespoon-sized portions and roll into balls.
- Place on the baking sheet about 2 inches apart.
- Gently press each ball with a fork in a crisscross pattern.
Step 5: Bake & Cool
- Bake for 10–12 minutes, until edges are set but centers are slightly soft.
- Let cookies cool on the sheet for 5 minutes, then transfer to a rack.
They’ll firm up as they cool, so don’t overbake!
Want to try another flavor combo? Check out my chocolate chip cookie recipe or go seasonal with pumpkin cookies.
Peanut Butter Cookie Recipe
Equipment
- 1 Mixing bowl Large, for combining dough
- 1 Baking sheet Lined with parchment
- 1 Fork For crisscross cookie tops
- 1 Cookie scoop Optional, for even portioning
- 1 Wire Rack For cooling
Ingredients
- 1 cup Peanut butter Creamy works best
- ½ cup Granulated sugar
- ½ cup Brown sugar Packed
- ½ cup Butter Unsalted softened
- 1 Egg Large
- 1¼ cup All-purpose flour Can sub gluten-free blend
- ¾ tsp Baking soda
- 1 tsp Vanilla extract Pure not imitation
- ¼ tsp Salt
- Optional for caramel version:
- 12 soft caramels
- Flaky sea salt for topping
- For 3-ingredient version:
- 1 cup peanut butter
- 1 cup sugar
- 1 egg
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- Cream together peanut butter, sugars, and butter until smooth.
- Mix in egg and vanilla extract.
- In a separate bowl, whisk flour, baking soda, and salt. Slowly combine with wet ingredients.
- Scoop dough into 1 tbsp balls. Place on baking sheet.
- Press crisscross pattern into each ball using a fork.
- Bake for 10–12 minutes until edges are set.
- Cool on baking sheet 5 minutes, then transfer to a wire rack.
- (Optional caramel version): Wrap dough around soft caramel, chill 30 minutes, bake 12–13 minutes.
- (3-ingredient version): Mix peanut butter, sugar, egg. Scoop, fork press, bake 10 minutes.
Notes
Nutrition
How to Make Caramel-Stuffed Peanut Butter Cookies
What’s the Secret to Stuffed Peanut Butter Cookies?
The secret? Soft caramel centers that don’t leak. The trick is to chill your dough and use the right kind of caramel, soft, chewy ones like Werther’s Soft Caramels or Kraft Caramel Bits work best. These cookies are thicker and more decadent than the classic version, and yes, they’re totally worth the extra step.
Baking tip: I learned this the hard way, don’t overfill. One caramel is plenty per cookie.
Step-by-Step Caramel Stuffed Peanut Butter Cookies Recipe
You’ll start with the same base from our peanut butter cookie recipe, but we’ll tweak the shaping process and bake time just a bit.
Additional Ingredients:
- 12 soft caramels, unwrapped (or caramel bits)
- Flaky sea salt (optional, but heavenly)
Instructions:
Step 1: Make the Dough
- Follow the same mixing steps from the classic peanut butter cookie recipe above.
- Chill the dough for 20–30 minutes in the fridge to make it easier to work with.
Step 2: Shape & Stuff
- Scoop about 2 tablespoons of dough and flatten slightly in your palm.
- Place one soft caramel in the center.
- Fold the dough around the caramel and seal tightly.
- Roll into a ball and place on your baking sheet.
Step 3: Bake & Finish
- Bake at 350°F for 12–13 minutes, until golden on the edges.
- Let them cool for 10 minutes before biting in, hot caramel is molten.
- Optional: sprinkle with flaky sea salt while still warm for that bakery-style finish.
These cookies are next-level and totally freezer-friendly. I like to keep a batch on hand for last-minute dessert emergencies. And yes, they taste even better the next day.
Craving more easy bakes? You’ll love my cake mix cookies or the no bake cookies for when the oven’s just too much.
3 Ingredient Peanut Butter Cookie Recipe (Flourless!)
Can You Really Make Peanut Butter Cookies with Just 3 Ingredients?
Yes, you absolutely can. And they’re shockingly good.
The classic peanut butter cookie recipe 3 ingredients version has been around for decades. It’s a naturally gluten-free cookie that skips the flour but still gives you that melt-in-your-mouth chew. No butter. No mixer. Just stir, scoop, and bake.
These are especially great if you’re cooking with kids or teaching beginner bakers.
Easy 3 Ingredient Peanut Butter Cookies: Recipe
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Peanut butter | 1 cup | Smooth works best. |
| Granulated sugar | 1 cup | White sugar is ideal. |
| Egg | 1 large | Holds everything together. |
Instructions:
- Preheat oven to 350°F and line a baking sheet.
- Mix all three ingredients in a bowl until smooth.
- Scoop into balls (about 1 tablespoon each).
- Press down with a fork to create a crisscross pattern.
- Bake for 10 minutes or until edges are lightly golden.
- Cool on the sheet for 5 minutes before transferring.
Want to dress them up? You can add:
- A few mini chocolate chips
- A pinch of cinnamon
- Or dip half in melted chocolate
Real-Life Review: “These Saved My Tuesday!”
Here’s what Danielle M. from Austin, TX shared with me last month:
“I had zero flour and about 30 minutes before a PTA potluck. Found your 3-ingredient peanut butter cookie recipe and whipped up a batch with my daughter. They were gone in 10 minutes. One mom asked if I got them from a bakery. Seriously, THANK YOU!”
Danielle, you’re so welcome. This is why I keep a jar of peanut butter on standby at all times.
Need more shortcut cookie wins? Try these crowd-pleasers:
Peanut Butter Cookie Troubleshooting Guide
Why Are My Peanut Butter Cookies Falling Apart?
Peanut butter cookies are a little pickier than they seem. If yours are crumbly or falling apart, the issue usually comes down to one of three things:
Common Culprits:
- Too much flour: If you packed your flour into the measuring cup, your dough may be too dry.
- Overbaking: These cookies keep baking after they come out of the oven. Pull them at the just set stage.
- Not enough binding: Especially with flourless versions, skipping the egg will leave you with cookie dust.
Fix: If your cookies crumble every time, try adding one more egg yolk or reducing your flour by 2 tablespoons.
Why Do Peanut Butter Cookies Spread Too Much?
If your cookies melt into puddles instead of holding their shape, here’s what might be going on:
Spreading Problems?
- Butter too warm: Let it soften naturally, don’t microwave it.
- Too little flour: A common issue in humid climates.
- Overmixing: This can break down the dough structure.
Fix: Chill your dough for 30 minutes. It gives the fats time to firm up and slows the spread in the oven.
Bonus tip: If you want thick bakery-style cookies, scoop tall mounds of dough and chill before baking.
Other Peanut Butter Cookie Problems & Fixes
| Problem | Possible Cause | How to Fix |
|---|---|---|
| Cookies too dry | Overbaked or too much flour | Bake 1 min less, weigh your flour |
| Dough too sticky to handle | Warm kitchen or soft butter | Chill dough for 15–30 minutes |
| Cookies too hard after cooling | Overbaked or overmixed | Pull them earlier and don’t overmix |
| Fork marks disappear | Dough too soft | Chill dough and press slightly deeper |
For inspiration (or a backup plan), check out my gingerbread cookie recipe or the tried-and-true oatmeal raisin cookies.
How to Store, Freeze, and Make Ahead Peanut Butter Cookies
How Do You Store Peanut Butter Cookies So They Stay Soft?
Fresh-baked peanut butter cookies are soft and chewy… until the next day when they mysteriously turn dry. Here’s how to keep that perfect texture going strong for days:
Room Temp Storage Tips:
- Use an airtight container — always.
- Place a slice of soft bread inside the container. The cookies pull moisture from the bread and stay soft longer.
- Keep them out of sunlight or heat, which dries them out faster.
They’ll stay fresh for up to 5 days on the counter.
Can You Freeze Peanut Butter Cookies?
Oh yes, and you should.
Freezing is perfect for both baked cookies and unbaked dough, especially during the holidays when oven space is precious.
How to Freeze Baked Cookies:
- Cool completely.
- Layer with parchment paper in a freezer-safe container.
- Freeze for up to 3 months.
- Thaw at room temp or warm in the microwave for 10 seconds.
How to Freeze Peanut Butter Cookie Dough:
- Scoop into dough balls and place on a baking sheet.
- Freeze until solid (about 1 hour).
- Transfer to a freezer bag, label with date and baking time.
- Bake straight from frozen at 350°F, just add 2–3 minutes.
Want more freezer-friendly treats? Don’t miss my no-bake cookie recipe or easy cake mix cookies for make-ahead magic.
Make-Ahead Pro Tip
Planning ahead? Mix your dough, scoop it into balls, and refrigerate for up to 3 days before baking. The flavors actually deepen as the dough chills.
Serving Ideas, Variations & My Favorite Peanut Butter Cookie Recipe Twist
What’s the Best Way to Serve Peanut Butter Cookies?
Once your peanut butter cookie recipe is out of the oven, the real fun begins. These cookies aren’t just good on their own, they’re incredible when served right.
Here are a few of my go-to serving ideas:
- Ice cream sandwich: Scoop vanilla (or chocolate!) ice cream between two cookies.
- Drizzle with chocolate: Melt dark or milk chocolate and zig-zag it over the top.
- Dunk in milk or coffee: Because nostalgia tastes better when dipped.
- Crush & sprinkle: Crumble over a bowl of yogurt or a scoop of ice cream.
This peanut butter cookie recipe is so versatile, you can dress it up or leave it simple, and it always hits the spot.
Easy Peanut Butter Cookie Recipe Variations
I’ve tested dozens of tweaks on this peanut butter cookie recipe. Some worked. Some flopped. These are the ones that shine every single time:
| Variation | What to Add | Notes |
|---|---|---|
| Chocolate chip | ½ cup mini chips | Fold in before baking |
| Oatmeal | ½ cup quick oats | Adds chew and fiber |
| Cinnamon | ½ tsp ground | Warms the flavor |
| Pretzel pieces | ¼ cup crushed | Sweet & salty combo |
| Chopped peanuts | ¼ cup | For crunch lovers |
Want to go full cozy-cookie-mode? Pair these with my oatmeal cookie recipe or sugar cookie recipe for the ultimate dessert platter.
My Signature Twist on the Peanut Butter Cookie Recipe
Here’s the version I personally bake the most:
- Classic peanut butter cookie recipe base
- Add a dash of cinnamon
- Fold in mini chocolate chips
- Top each one with a light sprinkle of flaky sea salt
It’s nostalgic, elevated, and a total crowd-pleaser. I serve them warm at dinner parties, and there’s always someone who whispers, “Can I take one home?”
And yes, you can.
Looking for more cookie inspiration? Try my all-time fave red velvet cookies or bake the iconic Nestlé Toll House cookie recipe next.
Real Testimonial: Peanut Butter Cookies That Made the Bake Sale
One of my longtime readers, Marcus P. in Houston, emailed me this last spring:
“Abby, your peanut butter cookie recipe saved my son’s school fundraiser. I tripled the batch, used the caramel version, and they sold out in 15 minutes. Even the principal asked for the recipe!”
Marcus, I feel that deeply. Cookies win hearts, and raise funds!
FAQ: Peanut Butter Cookie Recipe Questions Answered
How to make peanut butter cookies?
Mix peanut butter, sugar, and egg (or add flour and butter for the classic version). Scoop into balls, press with a fork, and bake at 350°F for 10–12 minutes. This peanut butter cookie recipe is easy, quick, and uses pantry staples.
How do you make caramel stuffed peanut butter cookies?
Wrap soft caramel inside your peanut butter cookie dough ball, seal it well, and bake for 12–13 minutes. The melted center creates a rich, gooey surprise. Chill the dough first for best results.
How long do you bake peanut butter cookies?
Bake your peanut butter cookie recipe at 350°F for 10–12 minutes, or until the edges are golden and the centers are just set. Let them rest on the tray before transferring to a rack, they’ll firm up perfectly.
Can I make a 3 ingredient peanut butter cookie recipe?
Absolutely! Combine 1 cup peanut butter, 1 cup sugar, and 1 egg. Scoop, press with a fork, and bake. No flour, no mixer, just delicious cookies in under 20 minutes.
Final Thoughts on the Perfect Peanut Butter Cookie Recipe
Whether you’re going classic, caramel-stuffed, or flourless, the peanut butter cookiehttps://preppykitchen.com/peanut-butter-cookies-recipe/ recipe you choose should feel like home. For me, it’s memories of my mom’s crosshatched cookies cooling on the counter. For you, it might be a new family favorite or a last-minute bake that saves the day.
Cookies are comfort. They’re connection. And this peanut butter cookie recipe is all heart.
