Name: The Best and Easiest Peanut Butter Cookies
Prep time: 10 min
Cook time: PT-490313H45M54S
Total time: 20 min
Cuisine: American
Ingredients: 1 cup peanut butter (creamy or crunchy); 1/2 cup granulated sugar; 1/2 cup brown sugar (optional, for extra chewiness); 1 large egg; 1 teaspoon vanilla extract; 1 cup all‑purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt

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When I want a quick, classic treat that never fails to satisfy, I reach for this Peanut Butter Cookies recipe. These cookies are soft in the center, lightly crisp at the edges, and full of rich peanut butter flavor. Best of all, they come together with just a few pantry staples — no fancy mixers or chilling required. It’s the kind of no-fuss, foolproof recipe I keep in my back pocket for last-minute baking or cozy cravings.

Why You’ll Love This Recipe

I love this recipe because it delivers everything I want from a peanut butter cookie with minimal effort. The texture is perfect, the flavor is deep and nutty, and the iconic crisscross pattern on top gives them that nostalgic, homemade look. They bake up in under 15 minutes, and I usually have everything I need on hand. Whether I’m baking for a crowd or just myself, these cookies always hit the spot. The Best and Easiest Peanut Butter Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Peanut butter (creamy or crunchy, unsweetened or regular)
Granulated sugar
Brown sugar (optional for extra chewiness)
Egg
All-purpose flour
Baking soda
Vanilla extract
Salt

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, I combine peanut butter, sugar(s), egg, vanilla extract, baking soda, and salt. I mix until smooth and well incorporated.
If the dough is sticky, I let it rest for a few minutes or chill it briefly, but most of the time it’s ready to go.
I scoop tablespoon-sized portions and roll them into balls, then place them on the prepared baking sheet.
Using a fork, I gently press down on each ball twice to create the signature crisscross pattern.
I bake for 8–10 minutes, just until the edges are set. The centers might look soft, but they firm up as they cool.
I let the cookies cool on the pan for 5 minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 18 cookies and takes 20 minutes total — 10 minutes of prep and 8–10 minutes of baking.

Variations

Sometimes I stir in chocolate chips, chopped peanuts, or a sprinkle of flaky sea salt before baking. I’ve also used crunchy peanut butter for added texture. For a gluten-free version, I skip the flour and go with just peanut butter, sugar, and egg — it still works beautifully.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy. For longer storage, I freeze the baked cookies or the dough balls and bake them straight from frozen — just adding a minute or two to the bake time. The Best and Easiest Peanut Butter Cookies

FAQs

Can I use natural peanut butter?

Yes, but I stir it well before using. Natural peanut butter makes a slightly softer, oilier dough, so sometimes I chill it before baking to help it hold shape.

Are these cookies gluten-free?

If I leave out the flour or use a gluten-free substitute, yes. I’ve made them with just peanut butter, sugar, and egg for a naturally gluten-free version.

Can I make them without eggs?

Yes — I’ve used a flax egg (1 tbsp flaxseed meal + 3 tbsp water) with good results. They’re slightly softer but still delicious.

How do I make them crispier?

I bake them an extra minute or two and use only granulated sugar instead of a mix of granulated and brown sugar.

Can I double the recipe?

Absolutely — I often double or triple it when baking for events or freezing extra dough. The recipe scales really well.

Conclusion

These Peanut Butter Cookies are everything I want in a classic cookie — easy, satisfying, and full of bold peanut butter flavor. Whether I’m baking a quick dessert or looking for a nostalgic treat, they always deliver with that perfect balance of soft and chewy texture. It’s one of those recipes that’s so simple, I find myself making it again and again.