A reliable recipe for real life
These easy peanut butter cookies are the kind of bake that fits into a small pocket of time. The dough comes together in one bowl, the ingredient list stays short, and the cookies bake with lightly crisp edges and soft centers.
A quick press before baking gives each cookie its classic shape, while a short rest on the tray helps the centers finish setting without turning dry.
Peanut Butter Cookies video
What you’ll need
Simple ingredients do their best work when each one has a clear purpose. The exact quantities and adjustable measurements are in the recipe card below.
- 1 cup creamy peanut butter
- 3/4 cup granulated white sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tbsp granulated sugar, optional, for topping
How to make peanut butter cookies
Here’s the method at a glance. Use the interactive recipe card for the complete quantities and checkable cooking instructions.
- 01Prepare the tray
Preheat the oven to 175 C / 350 F. Line a baking tray with parchment paper.
- 02Mix peanut butter and sugar
Add the peanut butter and sugar to a mixing bowl. Mix with a spatula or hand mixer until smooth and well combined.
- 03Add egg and vanilla
Add the egg and vanilla extract. Mix until completely combined.
- 04Add dry ingredients
Add the baking soda and salt. Stir gently until you have a soft, slightly sticky cookie dough. Do not overmix.
- 05Shape the cookies
Scoop about 1 tablespoon of dough for each cookie and roll into balls. Place them on the prepared tray, leaving about 2 inches between each one.
- 06Press the tops
Use a fork to gently press each cookie twice in a criss-cross pattern. Do not flatten them too much.
- 07Bake
Bake for 10 to 12 minutes, until the edges look set but the centers still look slightly soft.
- 08Cool
Leave the cookies on the baking tray for 5 minutes so they can firm up, then transfer them to a wire rack.
Recipe success tips
- ✓Do not overbake the cookies; take them out while the centers still look a little soft.
- ✓Use room-temperature egg so the dough mixes evenly.
- ✓Leave space between dough balls because the cookies spread as they bake.
- ✓Let the cookies rest on the tray before moving them so they do not break.
Easy variations
Roll each dough ball lightly in granulated sugar before pressing with a fork.
Fold in a small handful of chocolate chips after the dough comes together.
Add a little more vanilla for a softer bakery-style aroma.
Notes & storage
- Store the cookies in an airtight container at room temperature for up to 5 days.
- The dough should be soft and slightly sticky. If it feels too loose to roll, chill it briefly before shaping.
- Nutrition will vary by peanut butter brand and cookie size.
Frequently asked questions
Why are my peanut butter cookies dry?
They were probably baked too long. Pull them from the oven when the edges are set but the centers still look slightly soft.
Can I use crunchy peanut butter?
Yes. Crunchy peanut butter adds texture, though the dough may look a little less smooth.
Do I need to chill the dough?
Usually no. If the dough is too sticky to roll or your kitchen is warm, chill it for 10 to 15 minutes.
How should I store peanut butter cookies?
Keep them in an airtight container at room temperature for up to 5 days.
