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Peanut butter cookie recipe

Peanut Butter Cookie Recipe

This peanut butter cookie recipe is soft, chewy, and irresistibly nostalgic. Made with pantry staples like peanut butter, sugar, and eggs, it's perfect for everything from weeknight cravings to bake sales. Includes 3-ingredient, caramel-stuffed, and classic variations.
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Prep Time 10 minutes
Cook Time 12 minutes
Resting Time 10 minutes
Total Time 32 minutes
Servings: 24 Cookies
Course: Baking, Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

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

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

Method
 

  1. Preheat oven to 350°F. Line baking sheet with parchment paper.
  2. Cream together peanut butter, sugars, and butter until smooth.
  3. Mix in egg and vanilla extract.
  4. In a separate bowl, whisk flour, baking soda, and salt. Slowly combine with wet ingredients.
  5. Scoop dough into 1 tbsp balls. Place on baking sheet.
  6. Press crisscross pattern into each ball using a fork.
  7. Bake for 10–12 minutes until edges are set.
  8. Cool on baking sheet 5 minutes, then transfer to a wire rack.
  9. (Optional caramel version): Wrap dough around soft caramel, chill 30 minutes, bake 12–13 minutes.
  10. (3-ingredient version): Mix peanut butter, sugar, egg. Scoop, fork press, bake 10 minutes.

Notes

For softer cookies, slightly underbake and let cool on the sheet.
Dough can be frozen for up to 3 months, bake from frozen by adding 2 minutes.
For gluten-free: use GF flour or try the 3-ingredient version.
For caramel-stuffed: use soft, chewy caramels (like Kraft or Werther’s).