I love these peanut butter cookies because they’re incredibly simple and still deliver that classic, comforting flavor I always crave. They’re soft, rich, and perfectly peanutty, and I enjoy how they come together with minimal effort and ingredients I usually already have in my kitchen.
Why You’ll Love This Recipe
I like this recipe because it truly doesn’t get easier than this. I enjoy that there’s no chilling, no mixer required, and no complicated steps. These cookies are perfect when I want something homemade fast, and they always turn out satisfying with that familiar peanut butter taste.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Creamy peanut butter
Granulated sugar
Egg
Vanilla extract
Baking soda
Directions
I start by preheating the oven and lining a baking sheet with parchment paper.
In a bowl, I mix the peanut butter, sugar, egg, vanilla extract, and baking soda until the dough is smooth and fully combined. The dough is soft but easy to work with.
I scoop small portions of dough and roll them into balls, placing them on the prepared baking sheet. I gently press each one down with a fork to create the classic crisscross pattern.
I bake the cookies until the edges are set and lightly golden. I let them cool on the baking sheet for a few minutes before transferring them to a rack to cool completely.
Servings And Timing
I usually get about 12 to 15 cookies from this recipe.
Preparation takes around 5 minutes, and baking time is about 10 minutes, making the total time roughly 15 minutes.
Variations
I sometimes add chocolate chips for extra sweetness or a pinch of salt on top before baking for contrast. When I want a richer flavor, I use chunky peanut butter instead of creamy. I also like adding a small amount of cinnamon for warmth.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 4 days. If I want them warm, I reheat them briefly in the oven for a few minutes. I avoid microwaving too long so they don’t become too soft.
FAQs
Can I use natural peanut butter?
I can use it, but I make sure it’s very well stirred, as the texture can be slightly more crumbly.
Why are my cookies crumbly?
I usually find this happens if the dough is overbaked or the peanut butter is too dry.
Can I make these cookies gluten-free?
Yes, this recipe is naturally gluten-free since it doesn’t use flour.
Can I freeze peanut butter cookie dough?
I freeze the dough balls and bake them straight from frozen with a slight increase in baking time.
Do these cookies stay soft?
I find they stay soft in the center with slightly crisp edges when stored properly.
Conclusion
I enjoy making these peanut butter cookies because they’re fast, foolproof, and full of classic flavor. When I want a sweet treat without any fuss, this is the recipe I always come back to.
