Peanut Butter Cookie Recipe

I’ve spent countless hours perfecting this peanut butter cookie recipe, and I can confidently say it’s become my go-to when I need something that delivers both comfort and satisfaction. What sets these cookies apart isn’t just their rich, nutty flavor or their perfectly chewy texture – it’s the surprisingly simple technique that guarantees they turn out flawless every single time, even if you’re not an experienced baker.

Recipe

I can tell you with absolute certainty that these are the peanut butter cookies that will ruin you for all others—in the best possible way. After perfecting this recipe through countless batches (and way too many taste tests), I’ve landed on the ultimate combination that delivers everything you want in a peanut butter cookie: those classic crisscross marks on top, edges that are perfectly golden and slightly crispy, and centers that stay wonderfully soft and chewy.

The secret lies in using both creamy peanut butter and a touch of chunky for texture, plus brown butter that adds this incredible nutty depth you just can’t get any other way. One bite and you’ll taste that rich, salty-sweet peanut butter flavor that coats your mouth in the most satisfying way, followed by little bursts of roasted peanut pieces that give each cookie the perfect amount of crunch.

My neighbor, who’s notoriously picky about her sweets, actually knocked on my door asking for the recipe after I brought over a batch—and trust me, that never happens. These cookies strike that magical balance between being sophisticated enough for a dinner party but comforting enough to dunk in a cold glass of milk on a Tuesday night.

The best part? They’re surprisingly straightforward to make, so even if you’re not a seasoned baker, you’ll end up with cookies that look and taste like they came from your favorite bakery.

Ingredients

The magic of perfect peanut butter cookies starts with understanding your ingredients—and trust me, not all peanut butters are created equal! The key is using creamy peanut butter with a bit of oil separation (that’s the good stuff floating on top).

Skip the ultra-processed, no-stir varieties for this recipe—they’ll give you dense, heavy cookies instead of the tender, melt-in-your-mouth texture we’re after. Brown butter takes these from good to absolutely incredible, but regular melted butter works beautifully too.

Essential Ingredients:

• 1 cup creamy peanut butter – Look for brands with simple ingredients (peanuts, salt, maybe oil). Skippy Natural or Jif Natural are perfect. Avoid sugar-free versions—they’ll throw off the texture completely.
• ¾ cup packed brown sugar – Dark brown sugar gives deeper molasses notes, but light brown works too. No brown sugar? Mix white sugar with a tablespoon of molasses.
• ¼ cup granulated sugar – This creates the perfect chewy-crispy balance. Don’t skip it!
• 1 large egg – Room temperature blends easier. Forgot to take it out? Drop it in warm water for 5 minutes.
• 6 tablespoons unsalted butter, melted – Browning this butter adds nutty depth that’s absolutely worth the extra 3 minutes.
• 1 teaspoon vanilla extract – Pure vanilla only—the fake stuff tastes harsh against peanut butter.
• 1¼ cups all-purpose flour – Spoon and level for accuracy. Too much flour = dry cookies.
• ½ teaspoon baking soda – Fresh baking soda is vital—if yours is over 6 months old, replace it.
• ½ teaspoon salt – Even if your peanut butter is salted. This enhances every other flavor.

Optional Upgrades:

• Flaky sea salt for sprinkling – Maldon or similar makes these taste gourmet
• Mini chocolate chips – Because sometimes you need that chocolate-peanut butter combo

How to Make the Best Three-Ingredient Peanut Butter Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Getting your oven ready first guarantees it’s at the ideal temperature when your cookies are shaped and ready to bake.

Parchment paper prevents sticking and makes cleanup a breeze – trust me, these cookies can get a bit sticky on the bottom without it. Skip the cooking spray; parchment is all you need.

In a medium bowl, combine 1 cup peanut butter, 1/2 cup granulated sugar, and 1 large egg.

Use room temperature ingredients for the smoothest mixing – cold eggs straight from the fridge can make the mixture lumpy.

Natural peanut butter works beautifully here, but if it’s separated, give it a good stir first. The oil separation is normal and will actually help create tender cookies.

Mix the ingredients together until a cohesive dough forms.

Stir with a wooden spoon or spatula until everything is evenly combined and no streaks of egg remain.

The dough should hold together when pressed but might look slightly crumbly – that’s perfectly normal. Don’t worry if it seems a bit oily; peanut butter naturally contains oils that will help bind everything during baking.

Roll the dough into 1-inch balls and place them 2 inches apart on your prepared baking sheet.

Slightly damp hands prevent the dough from sticking to your palms while rolling. Each ball should be about the size of a walnut – roughly 1 tablespoon of dough.

The 2-inch spacing is vital because these cookies will spread as they bake, and crowded cookies will merge together.

Use a fork to create the classic crisscross pattern on top of each cookie, gently pressing down to flatten slightly.

This signature pattern isn’t just for looks – it helps the cookies bake evenly by creating a flatter surface.

Press down just enough to make clear lines but don’t flatten completely. The slight indentations also help the cookies hold their shape as they spread in the oven.

Bake for 10-12 minutes, until the edges are lightly golden but the centers still look slightly underbaked.

Watch carefully after 10 minutes – these cookies go from perfectly golden to overbaked quickly.

The centers should still look soft and slightly shiny when you pull them out. They’ll continue cooking on the hot pan after removal, finishing to the perfect chewy texture.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

This cooling time is critical – the cookies are extremely soft when hot and will break apart if moved too soon.

After 5 minutes, they’ll be set enough to transfer safely. Use a thin spatula to gently lift them, supporting the bottom completely to prevent cracking.

Chef Tips

Five essential tricks can transform your three-ingredient peanut butter cookies from good to exceptional. I recommend using natural peanut butter for richer taste.

Press fork marks gently to avoid cracking. My favorite baking techniques include chilling dough fifteen minutes before baking and underbaking slightly for chewy centers. Try flavor pairing with dark chocolate chips or sea salt.

Nutrition

These peanut butter cookies provide a satisfying treat with moderate calories and protein from the peanut butter. Each cookie contains essential nutrients while being an indulgent dessert option.

What You’ll Love About This Recipe

These peanut butter cookies will quickly become your go-to treat when you’re craving something sweet and satisfying. They’re perfect for both beginners and experienced bakers, with simple ingredients you probably already have in your pantry.

Super simple ingredients – You only need basic pantry staples like peanut butter, sugar, eggs, and flour, making this recipe incredibly budget-friendly and accessible.

Perfectly chewy texture – These cookies strike the ideal balance between soft and chewy on the inside while maintaining just the right amount of bite on the outside.

Ready in under 30 minutes – From mixing bowl to cooling rack, you’ll have fresh, warm cookies ready to enjoy in less time than it takes to watch your favorite TV show.

Recipe Card

These classic peanut butter cookies deliver the perfect balance of sweet and salty flavors with a tender, chewy texture that melts in your mouth. Made with simple pantry staples, this foolproof recipe creates beautifully golden cookies with that signature crosshatch pattern and rich peanut butter taste that everyone loves.

Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together peanut butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in egg and vanilla extract until well combined.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually mix dry ingredients into wet ingredients until just combined.
6. Roll dough into 1.5-inch balls and place 2 inches apart on prepared baking sheets.
7. Use a fork to create a crosshatch pattern on top of each cookie, pressing down slightly to flatten.
8. Bake for 10-12 minutes until edges are lightly golden.
9. Cool on baking sheet for 5 minutes before transferring to a wire rack.

Notes:

Use room temperature ingredients for best mixing results.

Don’t overbake as cookies will continue cooking on the hot pan. Store in an airtight container for up to one week.

Equipment:

Large mixing bowl, electric mixer, measuring cups and spoons, baking sheets, parchment paper, fork, wire cooling rack

Time:

Prep time: 15 minutes

Cooking time: 10-12 minutes

Cuisine: American

Serving: Makes 24 cookies