Peanut butter lovers, rejoice! These Classic Peanut Butter Cookies are soft, chewy, and packed with rich, nutty flavor. With just a few simple ingredients, you can whip up a batch of these cookies in no time. Whether you’re baking them for a special occasion, an afternoon snack, or to satisfy a sweet tooth, this recipe is a timeless favorite. Let’s get baking!
Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt (optional, if using unsalted peanut butter)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix the Ingredients
In a large mixing bowl, combine the peanut butter, sugar, egg, and vanilla extract. Stir until everything is well incorporated and the dough is smooth. If you’re using unsalted peanut butter, add a pinch of salt to enhance the flavor.
Step 3: Shape the Cookies
Using a spoon or a cookie scoop, roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
Step 4: Create the Iconic Crisscross Pattern
Use the back of a fork to gently press down on each cookie ball, creating a crisscross pattern on the top. This not only gives the cookies their classic look but also flattens them for even baking.
Step 5: Bake
Bake the cookies for 10-12 minutes, or until the edges are set and the cookies have a light golden-brown color. They will continue to firm up as they cool.
Step 6: Cool and Serve
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your peanut butter cookies with a glass of milk, or store them in an airtight container for later!
Cooking Notes
- Peanut Butter Types: While this recipe works best with creamy peanut butter, you can use chunky peanut butterfor added texture and crunch. Avoid natural peanut butter, as it may make the dough too oily.
- For a Softer Cookie: If you prefer a softer, chewier peanut butter cookie, slightly underbake them and let them finish setting on the baking sheet after you take them out of the oven.
- Add-ins: For a fun twist, fold in some chocolate chips, chopped peanuts, or mini Reese’s Pieces before baking.
Variations
1. Peanut Butter Chocolate Chip Cookies
Mix in ½ cup of chocolate chips to the dough for a perfect combination of peanut butter and chocolate in every bite.
2. Gluten-Free Peanut Butter Cookies
Make these cookies gluten-free by ensuring your peanut butter and sugar are gluten-free, and by using certified gluten-free oats in place of flour if you’d like to add extra texture.
3. Peanut Butter Oatmeal Cookies
For a heartier cookie, add ½ cup of quick oats to the dough. This will give the cookies a chewy texture and a slight nutty flavor.
4. Peanut Butter and Jelly Thumbprint Cookies
Before baking, create a small indentation in the center of each cookie using your thumb, then fill the indent with your favorite jelly or jam for a peanut butter and jelly-inspired treat.
Keto Version and Low-Carb Adjustments
To make a keto-friendly version of these cookies, follow these adjustments:
Keto Peanut Butter Cookies:
- Use sugar-free peanut butter (make sure it’s free of added sugars).
- Replace the granulated sugar with a keto-friendly sweetener like erythritol or monk fruit sweetener.
- Skip the vanilla extract if it contains sugar, or use a sugar-free option.
These swaps will keep the cookies low in carbs while still providing all the peanut buttery goodness you crave!
Frequently Asked Questions (FAQs)
Q: Can I freeze these peanut butter cookies?
Yes! You can freeze the dough or the baked cookies. To freeze the dough, roll it into balls, flatten them, and place them on a baking sheet in the freezer. Once frozen, transfer the dough balls to a freezer bag and bake them straight from frozen, adding a minute or two to the baking time. Baked cookies can be stored in the freezer for up to 3 months.
Q: How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them for a longer shelf life of up to 1 week.
Q: Can I use almond butter instead of peanut butter?
Yes! You can substitute almond butter for peanut butter in this recipe, though the flavor will be slightly different. The cookies will still turn out soft and delicious.
Q: Can I make these cookies without sugar?
To make a sugar-free version, use a sugar substitute like Stevia or monk fruit sweetener. Be sure to check the substitution ratio, as some sweeteners are much sweeter than sugar.
These Classic Peanut Butter Cookies are an easy, crowd-pleasing dessert that’s perfect for any occasion. With a soft, chewy texture and rich peanut butter flavor, they’re sure to satisfy any sweet craving. Plus, with so many possible variations and keto-friendly adjustments, this recipe is endlessly adaptable. Try it today and enjoy the nostalgic flavors of a homemade peanut butter cookie!
