These classic Peanut Butter Cookies are soft, chewy, and full of rich peanut butter flavor. Easy to make with pantry staples, they’re perfect for snack time, dessert, or gifting during the holidays. The iconic crisscross fork pattern adds a charming, homemade touch!
⏱ Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 22 minutes
- Servings: 24 cookies
🍳 Equipment
- Mixing bowl
- Electric mixer or whisk
- Baking sheet
- Parchment paper or silicone mat
- Fork for crisscross pattern
🥘 Ingredients
- 1 cup (250g) peanut butter (creamy or chunky)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar
- 1/2 cup (115g) butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
📝 Ingredient Notes
- Peanut butter: Creamy gives smoother cookies; chunky adds texture.
- Brown sugar: Adds chewiness and depth of flavor.
- Butter: Softened for easy mixing; do not melt.
👨🍳 Instructions
1. Preheat oven
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2. Mix wet ingredients
- In a mixing bowl, beat butter, peanut butter, granulated sugar, and brown sugar until creamy.
- Add egg and vanilla extract, mix until smooth.
3. Combine dry ingredients
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet, mixing until fully combined.
4. Shape the cookies
- Scoop 1–2 tbsp dough and roll into balls.
- Place on the prepared baking sheet 2 inches apart.
- Flatten each ball slightly with a fork in a crisscross pattern.
5. Bake
Bake 10–12 minutes until edges are lightly golden. Do not overbake — cookies firm up while cooling.
6. Cool and serve
Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
📊 Nutrition (Approx per cookie, 24 cookies)
- Calories: 110
- Protein: 3g
- Carbs: 12g
- Fat: 6g
- Fiber: 1g
⭐ Tips & Variations
- Extra chocolate: Add chocolate chips or drizzle melted chocolate on top.
- Crunchy variation: Use chunky peanut butter and sprinkle with chopped peanuts.
- Keto version: Replace sugar with erythritol and use almond flour instead of all-purpose flour.
- Soft cookies: Slightly underbake for a chewier texture.
- Storage: Store in an airtight container up to 5 days or freeze for longer.
