Sometimes, the kitchen feels like the coziest place in the world—especially when a peanut butter craving sneaks up on you late at night. I remember one evening, the clock somewhere between 10 and 11, when I realized I had a serious hankering for something sweet but comforting. The recipe for these classic peanut butter cookies seemed like the obvious answer. The dough was quick to mix, and the smell of peanut butter warming in the oven filled the whole house, pulling me away from whatever I was supposed to be doing.
While the cookies baked, I kept sneaking glances at the oven, trying not to burn them but also eager to get that first taste. When they finally cooled enough to try, the soft and chewy texture, with just the right hint of salt and vanilla, made it clear this simple recipe was worth every bit of effort. I might have eaten one or two before they even cooled completely—impatience won that round.
- Peanut butter flavor shines through, making each bite satisfyingly rich.
- Soft and chewy texture that’s hard to resist, but not overly dense.
- Simple ingredients and quick prep make it a go-to for spontaneous baking.
- It’s simple—and that’s kind of the point; no complicated steps or fancy gadgets required.
If you’re worried about timing, these cookies come together in under half an hour, so they’re great even when your evening suddenly demands a little indulgence. They’re also forgiving—you don’t have to worry about perfectly measured sugar or mixing times.
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Classic Peanut Butter Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
These classic peanut butter cookies are soft, chewy, and packed with rich peanut butter flavor. Perfect for any occasion and easy to make with simple ingredients.
Ingredients
1 cup creamy peanut butter
1 cup granulated sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the peanut butter, granulated sugar, egg, baking soda, vanilla extract, and salt. Mix until smooth and well combined.
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
Using a fork, gently press down on each ball to create a crisscross pattern.
Bake for 10 to 12 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
These cookies don’t call for any special equipment—just a bowl and a baking sheet. I usually line the sheet with parchment paper, but you could skip that if you’re in a pinch. They’re perfect with a glass of cold milk or even a strong cup of coffee if you’re more of a daytime snacker. Sometimes I add a sprinkle of coarse salt on top before baking, but honestly, you don’t need to—it’s delicious as is. If you want to switch things up, you could try swapping in crunchy peanut butter for a bit of texture, or adding a handful of chocolate chips, though I haven’t tested those variations extensively.
FAQ
Can I use natural peanut butter? Yes, but the texture might be a bit different since natural peanut butter tends to be thinner. You may need to chill the dough before baking.
How do I store these cookies? Keep them in an airtight container at room temperature for up to five days. They also freeze well if you want to save some for later.
Are these cookies gluten-free? Yes! Since they don’t call for flour, they’re naturally gluten-free.
Give these classic peanut butter cookies a try when you want a quick, no-fuss treat that feels a little like a warm hug. Once you start, you might find yourself reaching for the mixing bowl more often than you planned.