Cookies & Bars
Peanut Butter Cookies
Soft, chewy peanut butter cookies with the classic crosshatch pattern. Made with just 6 pantry staples and ready in under 25 minutes.
Just 6 Ingredients, No Flour, Unbelievable Flavor
These peanut butter cookies are proof that the simplest recipes are often the best. No butter to soften, no flour to measure — the peanut butter does all the heavy lifting, giving you cookies that are impossibly soft in the middle with slightly crispy edges and that intense peanut butter flavor you dream about. They come together in under 25 minutes from start to finish, and I make them whenever I need cookies fast.
Baker’s Tips
- Use standard commercial peanut butter (like Jif or Skippy), not natural — natural peanut butter has too much oil and will give you flat, crumbly cookies that fall apart.
- Pull the cookies from the oven when they still look slightly underdone and puffy — they firm up perfectly as they cool on the hot baking sheet.
- Dip the fork in sugar between presses to prevent sticking and add a nice sparkle to the finished cookies.
- Store in an airtight container for up to 5 days. They actually taste even better on day two as the flavors meld.
Variations
- Peanut Butter Blossoms: Press a Hershey’s Kiss into the center of each cookie right after baking for a classic holiday treat.
- PB&J Thumbprints: Skip the fork press, make a thumbprint in each ball, and fill with 1/2 teaspoon of your favorite jam before baking.
- Monster Cookies: Add 1/2 cup rolled oats, 1/2 cup chocolate chips, and 1/4 cup M&Ms for a heartier, colorful cookie.
If you love these, try my snickerdoodles for another easy, crowd-pleasing cookie.
Ingredients
Instructions
- 1
Preheat and prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- 2
Mix the dough
In a medium bowl, stir together the peanut butter, sugar, egg, baking soda, vanilla, and salt with a wooden spoon or sturdy spatula until completely smooth and uniform. The dough will be thick but scoopable.
- 3
Shape the cookies
Roll level tablespoon-sized portions of dough into balls and place on the prepared sheets about 2 inches apart. You should get about 24 cookies. Press each ball with a fork in a crosshatch pattern, flattening to about 1/2 inch thick.
- 4
Bake
Bake one sheet at a time for 10-12 minutes, until the edges are set and barely golden but the centers still look slightly soft and puffy. They will look underdone — that's perfect.
- 5
Cool
Let the cookies cool on the baking sheet for 5 full minutes — they're very fragile when hot. Then transfer to a wire rack to cool completely. They'll firm up as they cool into the perfect chewy texture.
Nutrition Information
Per serving (serves 24). Values are approximate.
| Calories | 185 calories |
| Total Fat | 10g |
| Saturated Fat | 2g |
| Carbohydrates | 21g |
| Sugar | 16g |
| Protein | 5g |
| Sodium | 150mg |
| Fiber | 1g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Can I use crunchy peanut butter?
Yes! Crunchy peanut butter adds a wonderful texture. Just make sure it's a standard commercial brand, not the natural kind that separates — natural peanut butter has too much oil and not enough structure.
Why did my cookies turn out flat?
Flat cookies usually mean the peanut butter was too oily. Make sure you're using standard creamy peanut butter (like Jif or Skippy), not natural. Also check that your baking soda is fresh — expired baking soda won't give enough lift.
Can I add chocolate chips?
Absolutely! Fold in 1/2 cup of chocolate chips for peanut butter chocolate chip cookies. Mini chips distribute more evenly, but regular-sized work great too.
Reader Reviews
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