These peanut butter cookies are the kind of recipe you keep in your back pocket for busy days or last-minute cravings. They come together fast, use a handful of pantry staples, and taste rich, nutty, and satisfying. No mixer needed, no complicated steps, and no chilling time.
If you love chewy cookies with a slightly crisp edge and a deep peanut butter flavor, this recipe is for you. Make a small batch for a weeknight treat or double it for sharing.
What Makes This Recipe So Good
These cookies are straightforward and reliable. You get a soft center, golden edges, and a strong peanut butter taste without fuss.
The texture holds up well for several days, and they freeze beautifully. Plus, you can tailor the sweetness, saltiness, and add-ins to your liking. It’s a true pantry recipe that delivers every time.
- Minimal ingredients: Just a few basics you likely have on hand.
- No special equipment: A bowl, a spoon, and a baking sheet are all you need.
- Quick prep and bake: From mixing to eating in about 20–25 minutes.
- Easy to customize: Add chocolate chips, swap sugars, or make them gluten-free.
- Great texture: Chewy centers with lightly crisp edges.
Shopping List
- Creamy peanut butter: Shelf-stable, no-stir style works best.
- Granulated sugar: For sweetness and structure.
- Brown sugar (optional): Adds moisture and a hint of caramel flavor.
- Egg: Binds the dough and adds richness.
- Vanilla extract: Rounds out the flavor.
- Baking soda: Helps the cookies spread and lift.
- Salt: Balances sweetness and highlights peanut flavor.
Optional add-ins: Chocolate chips, chopped peanuts, flaky sea salt for topping, or a pinch of cinnamon.
Instructions
- Preheat the oven: Set it to 350°F (175°C).
Line a baking sheet with parchment paper.
- Mix the wet ingredients: In a medium bowl, stir 1 cup creamy peanut butter with 1/2 cup granulated sugar and 1/4 cup brown sugar (if using) until smooth. Add 1 large egg and 1 teaspoon vanilla extract. Stir until fully blended.
- Add the dry ingredients: Sprinkle in 1/2 teaspoon baking soda and 1/4 teaspoon salt.
Stir just until no dry bits remain. If using add-ins, fold in up to 1/2 cup.
- Portion the dough: Scoop tablespoons of dough and roll into balls. Place them 2 inches apart on the baking sheet.
- Press and pattern: Gently press each ball with a fork to make a crisscross pattern.
This flattens the cookies so they bake evenly.
- Bake: Bake for 8–10 minutes, until the edges are set and the tops look slightly cracked. They should still be soft in the center.
- Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely. They firm up as they cool.
Yield: About 16–18 small cookies, or 10–12 larger ones.
How to Store
- Room temperature: Keep in an airtight container for 3–4 days.
Slip in a small piece of bread to keep them soft.
- Refrigerator: Store up to 1 week for extra freshness. Let them come to room temp before serving.
- Freezer (baked cookies): Freeze in a single layer, then transfer to a bag or container. Good for up to 2 months.
- Freezer (dough): Roll into balls, freeze on a tray, then store in a freezer bag.
Bake from frozen at 350°F, adding 1–2 minutes to the time.
Benefits of This Recipe
- Budget-friendly: Uses inexpensive pantry staples.
- Fast and forgiving: Great for beginners or anyone short on time.
- Simple ingredient list: Easy to accommodate allergies and preferences.
- Gluten-free friendly: Naturally flourless if you skip added mix-ins with gluten.
- Customizable sweetness: Adjust sugar to taste without ruining the texture.
Pitfalls to Watch Out For
- Using natural peanut butter: Drippy, natural varieties can make the dough oily and fragile. If that’s all you have, stir it very well and chill the dough for 20 minutes before baking.
- Overbaking: The cookies should look slightly underdone in the center when you pull them out. They set as they cool.
- Too much sugar or add-ins: Overloading the dough can cause spreading or brittleness.
Stick to the amounts given.
- Skipping the fork press: If you don’t flatten the dough, the cookies may bake up too thick and uneven.
- Insufficient cooling: Moving them too soon can cause breakage. Give them 5 minutes on the tray first.
Variations You Can Try
- Chocolate chip peanut butter: Fold in 1/2 cup chocolate chips and sprinkle with flaky salt.
- Chunky peanut butter: Swap in crunchy peanut butter for extra texture.
- Peanut butter and jam: Make a thumbprint in each cookie before baking and add a small spoon of jam after baking while warm.
- Peanut butter cinnamon sugar: Roll dough balls in cinnamon sugar before baking for a snickerdoodle twist.
- Double nut: Add chopped roasted peanuts or toasted pecans for crunch.
- Chocolate-dipped: After cooling, dip half of each cookie in melted chocolate and let set.
- Espresso peanut butter: Stir in 1 teaspoon instant espresso powder for a subtle coffee note.
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FAQ
Can I use natural peanut butter?
Yes, but results vary. Stir it thoroughly to incorporate the oil, then chill the dough for about 20 minutes to help it firm up.
Expect slightly more spreading and a crumblier texture.
Do I need both white and brown sugar?
No. You can use only granulated sugar if that’s what you have. Brown sugar adds moisture and a richer flavor, but the cookies taste great either way.
Can I make them without eggs?
You can try a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, rested 5 minutes).
The texture will be a bit softer, but it works in a pinch.
How do I make them chewier?
Use some brown sugar, pull them from the oven when the centers are still a touch soft, and don’t overbake. Cooling on the tray for a few minutes also helps set a chewy center.
Why are my cookies dry or crumbly?
They were likely overbaked or your peanut butter was too dry. Next time, reduce bake time by a minute, or add a tablespoon of oil or milk to the dough if it looks stiff.
Can I double the recipe?
Absolutely.
Double all ingredients and bake in batches. Rotate your baking sheets if your oven browns unevenly.
Do I need to chill the dough?
Not usually. Chill only if using natural peanut butter or if your kitchen is very warm and the dough feels oily or loose.
What if I only have crunchy peanut butter?
Crunchy works fine and adds texture.
If it’s very thick, you can add a teaspoon of oil to help the dough come together smoothly.
How can I make them less sweet?
Reduce total sugar by 2–3 tablespoons. The cookies will be slightly less tender but still tasty. A sprinkle of flaky salt on top also balances sweetness.
Can I add cocoa powder to make them chocolate peanut butter?
Yes.
Add 1–2 tablespoons unsweetened cocoa powder and an extra teaspoon of oil or a splash of milk to keep the dough soft.
In Conclusion
These easy peanut butter cookies are proof that simple ingredients can make a great treat. The recipe is flexible, fast, and effortless to customize. Whether you keep them classic or stir in chocolate, you’ll get a cookie that’s rich, chewy, and completely satisfying.
Bake a batch today and stash a few in the freezer for later—you’ll be glad you did.
Easy Peanut Butter Cookies With Just a Few Ingredients – Simple, Fast, and Delicious
Ingredients
- Creamy peanut butter: Shelf-stable, no-stir style works best.
- Granulated sugar: For sweetness and structure.
- Brown sugar (optional): Adds moisture and a hint of caramel flavor.
- Egg: Binds the dough and adds richness.
- Vanilla extract: Rounds out the flavor.
- Baking soda: Helps the cookies spread and lift.
- Salt: Balances sweetness and highlights peanut flavor.
Instructions
- Preheat the oven: Set it to 350°F (175°C).Line a baking sheet with parchment paper.
- Mix the wet ingredients: In a medium bowl, stir 1 cup creamy peanut butter with 1/2 cup granulated sugar and 1/4 cup brown sugar (if using) until smooth. Add 1 large egg and 1 teaspoon vanilla extract. Stir until fully blended.
- Add the dry ingredients: Sprinkle in 1/2 teaspoon baking soda and 1/4 teaspoon salt.Stir just until no dry bits remain. If using add-ins, fold in up to 1/2 cup.
- Portion the dough: Scoop tablespoons of dough and roll into balls. Place them 2 inches apart on the baking sheet.
- Press and pattern: Gently press each ball with a fork to make a crisscross pattern.This flattens the cookies so they bake evenly.
- Bake: Bake for 8–10 minutes, until the edges are set and the tops look slightly cracked. They should still be soft in the center.
- Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely. They firm up as they cool.