Easy Peanut Butter Cookie Recipe
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Peanut Butter Cookies, with their recognizable crisscross pattern, are a classic treat that adds a touch of nostalgia to any cookie tray. Our recipe uses smooth peanut butter for a creamy consistency, but if you prefer a bit of crunch in your cookies, feel free to go with crunchy peanut butter.
This one recipe is a passport to a variety of treats, from traditional Peanut Butter Cookies to the beloved peanut butter blossoms, also known as Hershey Kiss cookies, and even wonderful elf-sized delights. The recipe’s foundation is built on the blend of creamy peanut butter intermingled with rich brown sugar and crystalline granulated sugar. This cookie recipe is the basis for the tastiest peanut butter cookie variations.
For a tasty twist, the famed peanut butter blossoms or Hershey’s cookies incorporate chocolate kisses, adding a layer of flavor to the mix.
But the magic doesn’t end there – unleash your creativity by crafting mini peanut butter blossoms from the same dough. These tiny wonders are garnished with chocolate chips, adding a whimsical touch to your baking adventures.
Whether you’re a seasoned baker or a beginner, this versatile recipe provides an exciting path into baking, offering something to satisfy every taste. So, roll up your sleeves and prepare to create some wonderful Peanut Butter Cookies that are as enjoyable to make as they are to eat.
Peanut Butter Cookie Ingredients
Butter – I use salted butter. If you use unsalted butter, add 1/4 salt when mixing the dry ingredients.
Peanut butter – I always use smooth, but you can use crunchy peanut butter. When using natural peanut butter, make sure to stir it well first.
Light brown sugar – You can use dark brown sugar if you want more molasses flavor.
Granulated sugar
Large egg
Vanilla Extract
Baking soda
Milk – any kind of milk will work in this recipe.
All-purpose flour – Bleached or unbleached works fine in this recipe.
Easy Peanut Butter Cookies
1 – First, set your oven to 375⁰F.
2 – Add the butter, peanut butter, brown sugar, and regular sugar to a large bowl and mix them until it’s creamy.
3 – Next, add the egg and a splash of vanilla into the mix. Blend it all in.
4 – Now, it’s time for the dry ingredients. Combine your flour with the baking soda.
5 – Slowly mix it into your wet ingredients. But remember not to overdo it; blend just until it’s all mixed.
6 – Ready to get hands-on? Roll your cookie dough into 1-inch rounds, about 1 tablespoon, and roll them in a bit of sugar for that extra sweet crunch. Place the sugar-coated cookie dough onto a baking sheet and slide them into the oven. (If making traditional Peanut Butter Cookies, press lightly with the tines of a fork in opposite directions to give it that crisscross pattern.)
8 – Place into the oven and bake the cookies for about 10 to 12 minutes. You’ll know they’re ready when they start to turn golden brown.
9 – Remove from the oven and move to a cooling rack.
Peanut Butter Blossoms
If you love peanut butter and chocolate, our Peanut Butter Blossom Cookie Recipe strikes the perfect balance. These vintage peanut butter Hershey’s Kisses cookies, passed down through generations, are a holiday season staple. Each cookie is crowned with a piece of candy – traditionally a chocolate Kiss – which makes it a double treat. If you’re feeling adventurous, you can switch up the candy – peanut butter cups or chocolate stars are popular alternatives.
When making peanut butter blossoms, do not make crisscross patterns on the cookies. Bake them as rounds rolled in sugar.
Once you remove the cookies from the oven and they’re still piping hot, press an unwrapped chocolate kiss right into the center of each cookie. Give it a good press until you see the edges of the cookie crack.
Remove the cookies from the baking sheet, place them on a cooling rack, and let them cool completely. This will take a lot longer than regular Peanut Butter Cookies.
Hold off stacking these little treats until the chocolate kisses have completely firmed up again.
Elf-Sized Mini Peanut Butter Cookies
We also have a mini version, the elf-sized Peanut Butter Blossoms, for a fun twist. These are made with regular-sized chocolate chips and just 1/2 tablespoon of dough. Be gentle when pressing the chocolate chip into these tiny treats – they’re delicate, and you don’t want to push through the bottom.
The baking time for these mini blossoms is 5 1/2 to 7 minutes. If you are letting the kids help, please let the cookies cool slightly first to avoid burns. This also prevents them from pushing the chocolate chips through the cookie.
Pro Tips
You’ll get about 60 to 70 cookies if you stick to 1-inch size and around 36 to 42 cookies with a larger scoop.
Swap the chocolate kisses for peanut butter cups or any other chocolate candy you fancy; I see many at Christmas time with chocolate stars.
How to Store Peanut Butter Cookies
Store your cookies in an airtight container after they’ve cooled down. This helps keep the moisture out and the cookies crispy.
If you’re stacking them, use a piece of wax paper or parchment paper between the layers to keep them from sticking. These cookies are good to go at room temperature in an airtight container for about a week or two.
How to Freeze Peanut Butter Cookies
Want to enjoy your cookies later? No problem, you can freeze them.
Set the cookies on a baking tray and pop them in the freezer for an hour or so until they’re firm.
Then, for freezer storage, wrap each cookie individually or place them in a zip-top freezer bag. Write the date on the bag. Generally, they’ll keep well in the freezer for up to 3 months.
When ready for a sweet treat, pull out your desired amount and let it thaw at room temperature for about half an hour. If you like warm cookies, a quick zap in the microwave or brief re-baking in a preheated oven at 350°F (175°C) will do the trick.
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Peanut Butter Cookies
Ingredients
- 1/2 cup salted butter softened
- 1/2 cup peanut butter
- 1/2 cup brown sugar firmly packed
- 1/2 cup granulated sugar plus more for coating cookie dough
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 2 tablespoons milk
- 1 3/4 cup all-purpose flour
- 60 Hershey’s Kisses optional, for peanut butter blossoms
Instructions
- Preheat an oven to 375⁰F.
- Cream together butter, peanut butter, brown sugar, and granulated sugar.
- Add the egg and vanilla and mix well.
- Mix flour and baking soda together and add to the rest of the ingredients in the bowl.
- Mix just until well combined.
- Roll into 1 inch rounds and roll into additional granulated sugar.
- Using the tines of a fork, lightly press the cookie in opposite directions to make a crisscross pattern.
- Place on to a cookie sheet and place into the oven.
- Bake for 10 to 12 minutes or just until the cookies begin to turn golden brown.
- Remove the cookies from the baking sheet and place onto a cooling rack to finish cooling.
- Do not stack these cookies until the kisses have totally firmed back up.
Notes
- To make mini elf-sized cookies, use 1/2 tablespoon of dough, reduce baking temperature to 350 Degrees F, and reduce baking time to 5 to 6 minutes. Use milk chocolate chips instead of kisses.
- To make Peanut Butter Blossoms leave the cookie dough in round shapes without flattening. Once done, remove cookies from the oven and immediately press a chocolate kiss into the cookie, pressing firmly until the edges of the cookies crack. Allow the chocolate kisses to reharden before stacking.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.