Description
Warm, soft, and irresistibly chewy Peanut Butter Cookies made with simple pantry ingredients. This quick and easy recipe delivers the perfect balance of sweet and nutty flavors, ideal for sharing with family and friends or enjoying as a comforting treat anytime.
Ingredients
Scale
Main Ingredients
- 1 cup peanut butter (creamy or crunchy)
- 1 cup brown sugar
- 1 large egg (or flax egg for vegan option)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Optional Add-ins and Toppings
- 1/2 cup chocolate chips (dark or milk)
- 1/2 cup rolled oats
- Honey for drizzle
- 1/2 teaspoon cinnamon or pinch of nutmeg
- Sea salt flakes for sprinkling
- Melted chocolate for drizzling
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix Wet Ingredients: In a large bowl, combine the peanut butter, brown sugar, egg (or flax egg), and vanilla extract. Stir well until the mixture is smooth and creamy.
- Add Dry Ingredients: Gradually add the flour, baking soda, and salt to the wet mixture. Fold everything together gently until just combined to keep cookies tender. If using spices or oats, fold them in now.
- Shape the Cookies: Using a tablespoon or small cookie scoop, form dough balls and arrange them evenly spaced on your baking sheet. Press each lightly with a fork to create the signature crisscross pattern.
- Bake and Cool: Bake in the preheated oven for about 10 to 12 minutes. The edges should be set while centers remain soft. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling. Optionally, drizzle honey or melted chocolate and sprinkle sea salt flakes after baking.
Notes
- Use room temperature ingredients for smoother mixing and consistent texture.
- Do not overbake; slightly underbaked cookies stay chewy and soft.
- Press firmly with a fork to create the classic peanut butter cookie pattern and ensure even baking.
- Measure flour carefully by spooning and leveling to avoid tough cookies.
- For thicker cookies, chill dough for 30 minutes before baking.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- Freeze unbaked dough balls on a baking sheet, then transfer to a freezer bag; bake directly from frozen, adding 2 extra minutes to baking time.
- Warm cookies briefly in the microwave or oven to revive softness and aroma.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: peanut butter cookies, soft cookies, chewy cookies, easy cookies, gluten-free cookie recipe, vegan cookie option, simple ingredients