Peanut Butter Cookies Recipe You’ll Crave Forever

So you’re standing in your kitchen, staring into the void, whispering “I need peanut butter cookies… like, yesterday.” Been there, done that, ate the whole batch. These classic soft and chewy peanut butter cookies are literally the hug your soul ordered. Zero fancy equipment, zero stress, maximum happy-dance-in-your-mouth vibes. Let’s do this.

Why This Recipe is Awesome

Look, I’ve burned water before (don’t ask), and even I nailed these on the first try. They stay soft for days—if they last that long. The criss-cross fork pattern makes you look like a pro while taking exactly 3 seconds. Plus, your house will smell like pure childhood nostalgia. What’s not to love?

Ingredients You’ll Need

Grab this stuff—most of it is probably hiding in your pantry right now:

• 1 cup (258g) creamy peanut butter (the cheap-o stuff works, no judgment)
• ½ cup (113g) unsalted butter, softened (because we’re not monsters)
• ½ cup (100g) granulated sugar (plus extra for rolling, duh)
• ½ cup (100g) packed brown sugar (light or dark, live your truth)
• 1 large egg (room temp if you’re fancy, cold if you’re normal)
• 1 teaspoon vanilla extract (the real stuff, not that imitation sadness)
• 1 ¼ cups (160g) all-purpose flour (spoon it in, don’t scoop like a caveman)
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt (unless your PB is already salted—then skip it)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats. Future-you thanks present-you.
2. Cream the good stuff — Beat the peanut butter, butter, granulated sugar, and brown sugar together until it looks fluffy and dreamy (about 2 minutes on medium speed). Scrape the bowl so nobody feels left out.
3. Add the wet squad — Toss in the egg and vanilla. Beat until everything’s best friends again.
4. Whisk the dry team — In a separate bowl, whisk flour, baking soda, baking powder, and salt. Nobody likes lumpy cookies.
5. Combine forces — Dump the dry ingredients into the wet. Mix on low until just combined. Overmixing = tough cookies, and we don’t do tough love here.
6. Chill for 30 minutes (optional but highly recommended). Cold dough = thicker, chewier cookies. Pro tip: lick the beaters while you wait—no one’s watching.
7. Scoop & roll — Scoop 1.5 tablespoon balls, roll in extra granulated sugar (for that crinkly sparkle), and place 2 inches apart on your sheets.
8. Do the fork dance — Press each ball twice with a fork to make the classic criss-cross. Slightly flatten them—they don’t spread like crazy.
9. Bake 9–11 minutes — Edges should be barely golden, centers still soft. They firm up as they cool. Do NOT overbake unless you hate happiness.
10. Cool on the pan for 5 minutes, then move to a rack. Or eat one immediately and pretend the burn is “flavor.”

Common Mistakes to Avoid

• Skipping the chill → flat, sad pancakes instead of thick beauties.
• Using natural peanut butter that separates → oily mess. Save that for toast.
• Measuring flour like you’re packing brown sugar → bricks instead of cookies.
• Baking until they “look done” → hockey pucks. Trust the timer.
• Forgetting the fork pattern → still delicious, but zero street cred.

Alternatives & Substitutions

• Crunchy peanut butter? Go for it if you like a little surprise in every bite.
• Dairy-free? Swap butter for vegan butter or coconut oil (chill the dough longer).
• Gluten-free? 1:1 gluten-free flour blend works like magic.
• Less sugar? Drop each to ⅓ cup. Still sweet, slightly less chaotic.
• Add-ins: ½ cup chocolate chips, Reese’s pieces, or toffee bits because YOLO.

IMO the classic version is perfection, but you do you, rebel.

FAQ (Frequently Asked Questions)

How long do these stay soft?

Like 4–5 days in an airtight container—if they survive day one. Pro move: toss a slice of bread in there for extra softness.

Can I freeze the dough?

Heck yes! Scoop balls, freeze on a tray, then toss into a zip bag for up to 3 months. Bake straight from frozen—add 1–2 minutes.

Why are my cookies spreading too much?

Warm dough or hot baking sheets are the culprits. Chill longer and let sheets cool between batches.

Natural peanut butter—yay or nay?

Big nay for this recipe. The oil separation throws everything off. Save the hippie PB for smoothies.

Can I use margarine instead of butter?

Technically yes, but why punish yourself? Butter = flavor. Margarine = sadness in stick form.

Help, I only have salted peanut butter!

Just skip the added salt. Taste the dough (I won’t tell) and adjust.

Can I double the recipe?

Absolutely. Your friends will love you. Your jeans might not.

Final Thoughts

There you go—your new go-to peanut butter cookie recipe that’s basically foolproof and dangerously addictive. Bake a batch tonight, hide half from your family (or don’t, I’m not your mom), and bask in the glory of warm, chewy perfection.

Now quit scrolling and go preheat that oven. Your future self (with a mouth full of cookie) is already thanking you. You’ve got this, legend. 🥜💕