Easy Peanut Butter Cookies

peanut butter cookies recipe

Who doesn’t love a glass of milk and some peanut butter cookies?  Be honest, you thought of your childhood when you read that sentence.  An American classic since the early 1900s, peanut butter cookies are easy to make, easy to store and always a hit.  This recipe is one of about 30 recipes that I have for peanut butter cookies, they are so many variations and options that you could write a cookbook featuring just peanut butter cookies.

Like most cookie recipes you need just a few ingredients and a few kitchen tools.  Make sure the butter is fresh and at room temperature.  Have at least 2  baking sheets and line them with parchment or a silicone mat.  I always like to use my stand mixer for cookie recipes but you can use a hand mixer.  Don’t over bake, the cookie will dry out quickly if you do.

peanut butter cookie recipe


  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups all purpose flour
  • 1 cup smooth peanut butter about 8 ounces
  • 8 tablespoons 1 stick unsalted butter, at room temperature
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup peanut butter chips (optional)
  • 1/2 cup roasted and salted peanuts salted peanuts, finely chopped
  • coarse sea salt (optional) for topping


    • Preheat oven to 325 degrees F.  Prepare two baking sheets, lining with silpat or parchment paper. Set aside.
    • Mix together flour, baking powder, baking soda, and salt in a bowl, set aside.
    • Cream together the butter, peanut butter, white and brown sugars until light and fluffy.
    • Beat in egg and vanilla until well combined.
    • Turn off mixer, add flour mixture.  Beat until fully combined.
    • Fold in peanut butter chips and peanuts.
  • Scoop dough in to balls about 2 tablespoons each ( I used a cookie scoop).  Spaced evenly apart on the baking sheet, 12 cookies per sheet. Use a fork to create the hashtag pattern. Sprinkle with coarse sea salt if desired.  Bake for 12-15 minutes, until edges are starting to brown.
  • Remove from oven and cool on a cooling rack for 5-10 minutes before serving.  Store in an airtight container for up to 5 days.




You can add a wide variety of items to your cookies.  I like to add M & Ms, sometimes peanut flavored.  You can dip half the cookie in chocolate for a black and white effect.  Some recipes call for some cream cheese to be folded in, making a richer cookie.  It’s all up to you and your imagination.  This is a very versatile cookie recipe, it should be in every cookbook!


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