Few desserts are as timeless as peanut butter cookies. With crisp fork marks, chewy centers, and rich peanut butter flavor, they’re a treat that never goes out of style. This recipe uses pantry staples and offers flexible swaps so anyone can bake a perfect batch – whether you want them soft, chewy, thick, vegan, or even gluten-free. If you’re a fan of easy vegan desserts, you’ll also love our Vegan Brownie Recipe – fudgy, rich, and egg-free
Why You’ll Love These Peanut Butter Cookies
- Soft and chewy texture: Brown sugar and the right baking time create cookies with a tender inside and golden edges.
- Classic flavor: Every bite is filled with rich, nutty peanut butter goodness.
- Versatile recipe: Works with creamy or chunky peanut butter, processed or natural.
- Easy to adapt: Options for vegan, gluten-free, or even 3-ingredient peanut butter cookies.
- Perfect for any occasion: Ideal for holiday baking, lunchbox treats, or late-night cravings.
Ingredients for Peanut Butter Cookies
These cookies are made with simple pantry staples and can be adapted for soft, chewy, or thick results. Below are the essential ingredients and flexible substitutions to fit your preferences.
Core Ingredients
- 1 cup (240 g) peanut butter – creamy or chunky. Natural peanut butter makes softer cookies, while processed gives structure.
- ½ cup (115 g) unsalted butter, softened – or use vegan butter for dairy-free cookies.
- ½ cup (100 g) brown sugar, packed – creates chewiness and depth of flavor.
- ½ cup (100 g) white sugar – adds sweetness and helps cookies spread.
- 1 large egg – binds the dough. For vegan cookies, substitute with 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water). Mashed bananas also work as a natural binder, similar to our Eggless Banana Bread Recipe
- 1 tsp vanilla extract – enhances flavor.
- 1 ¼ cups (160 g) all-purpose flour – or use a gluten-free 1:1 flour blend.
- ½ tsp baking soda – provides lift.
- ¼ tsp salt – balances sweetness.
Optional Mix-Ins
- ½ cup chocolate chips – for peanut butter chocolate chip cookies.
- ½ cup chopped peanuts – for extra crunch.
- 1 tbsp peanut butter chips – for a richer peanut butter flavor.
- If you love allergy-friendly baking, don’t miss our Gluten-Free Dairy-Free Breakfasts.
Step-by-Step How to Make Peanut Butter Cookies
Follow these easy steps for soft, chewy, and flavorful cookies every time.
1|Cream the Fats and Sugars
In a large mixing bowl, beat together the peanut butter, butter, brown sugar, and white sugar until smooth and fluffy. This creates the base for chewy cookies.
2|Add Egg and Vanilla
Mix in the egg and vanilla extract until fully combined. For vegan cookies, use a flax egg as a binder.
3|Mix Dry Ingredients Separately
In another bowl, whisk together the flour, baking soda, and salt. Slowly fold this dry mix into the wet ingredients until just combined – don’t overmix.
4|Scoop and Shape the Dough
Using a cookie scoop or tablespoon, form dough balls. Place on a lined baking sheet. Press each ball gently with a fork to create the classic crisscross pattern. This quick method is similar to prepping make-ahead breakfasts like High Protein Overnight Oats.
5|Bake to Perfection
Bake at 350°F (175°C) for 9–11 minutes, until edges are set but centers still look soft. The cookies will firm up as they cool.
6|Cool and Serve
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store for later.
Peanut Butter Cookie Variations
This recipe is flexible, and you can easily adapt it to suit your taste, diet, or cravings. Here are the most popular variations tested and loved.
Soft and Thick Cookies
Chill the dough for 30 minutes before baking. This slows spread and creates cookies with soft centers and thicker edges.
Chewy Peanut Butter Cookies
Increase the brown sugar by 2 tablespoons and reduce the baking time by 1 minute. Pull cookies out when the centers still look slightly underbaked.
Peanut Butter Chocolate Chip Cookies
Fold in ½ cup of chocolate chips before baking. The melted chocolate makes them extra indulgent.
3 Ingredient Peanut Butter Cookies
For the simplest version, combine 1 cup peanut butter, 1 cup sugar, and 1 egg (or flax egg). Mix, scoop, and bake at 350°F for 10 minutes. If you like fuss-free baking, try our 3 Ingredient Banana Muffins.
Vegan Peanut Butter Cookies
Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use vegan butter. These stay soft and chewy without dairy or eggs. Pair your cookies with gut-friendly drinks like our Probiotic Drinks.
Gluten-Free Peanut Butter Cookies
Swap the all-purpose flour with a gluten-free 1:1 baking blend. Rest the dough for 20 minutes before baking for better hydration.
Peanut Butter 101 – Choosing the Best Peanut Butter for Cookies
The type of peanut butter you choose makes a big difference in flavor, texture, and spread. Here’s how to pick the right one for your perfect batch.
Creamy vs. Chunky Peanut Butter
- Creamy peanut butter gives smooth dough and even texture. Best for classic peanut butter cookies.
- Chunky peanut butter adds crunch from peanut bits and creates a slightly more rustic cookie.
Natural vs. Processed Peanut Butter
- Natural peanut butter (with oil separation) makes softer, sometimes denser cookies. Stir well before using and chill the dough if it feels too loose.
- Processed peanut butter (like Jif or Skippy) produces more consistent, thick, bakery-style cookies.
Salted vs. Unsalted Peanut Butter
- Salted peanut butter adds extra flavor but can make cookies too salty if you don’t reduce added salt.
- Unsalted peanut butter gives you better control over salt levels.
Best Peanut Butter Brands for Baking
- For classic results: Jif, Skippy, or store-brand creamy peanut butter.
- For natural baking: Smucker’s Natural or Trader Joe’s Natural Peanut Butter.
- For health-conscious swaps: Peanut butter powders (like PB2) can be added for flavor without extra fat.
According to USDA dietary guidelines, peanut butter is a nutrient-dense source of protein and healthy fats, making it a smart choice for baking.
Troubleshooting and FAQs
Baking doesn’t always go as planned. Here are the most common peanut butter cookie problems – and how to fix them.
Too much flour or dough that’s too cold will stop cookies from spreading. Measure flour with a scale and let dough rest at room temperature before baking.
Overbaking or using too much flour makes them dry. Pull cookies from the oven when edges are set but centers look slightly soft. They’ll firm as they cool.
Yes. Scoop dough balls onto a tray, freeze until solid, then store in a bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the time.
Use more brown sugar than white sugar, reduce bake time slightly, and store with a slice of bread in the container to keep moisture.
Creamy peanut butter gives smooth, classic cookies. Chunky adds crunch. Processed brands make thicker cookies, while natural peanut butter gives softer results.
Yes. Use a gluten-free 1:1 flour blend for gluten-free cookies. For vegan, replace the egg with a flax egg and use dairy-free butter.
Storage and Freezing Guide
One of the best things about peanut butter cookies is how well they store. Follow these storage tips to keep them fresh and chewy.
Room Temperature
- Store in an airtight container at room temperature for 3–4 days.
- Add a slice of bread or apple to the container to help cookies retain moisture.
Refrigeration
- Keep cookies in the fridge for up to 1 week.
- Let them come to room temperature before eating, or warm briefly in the microwave for a soft, fresh-baked texture.
Freezing Cookie Dough
- Scoop dough balls onto a tray and freeze until solid.
- Transfer to a freezer bag or airtight container for up to 3 months.
- Bake straight from frozen, adding 1–2 minutes to the baking time.
Freezing Baked Cookies
- Cool cookies completely before freezing.
- Layer with parchment paper in a freezer-safe container.
- Freeze for up to 3 months. Reheat in a 300°F (150°C) oven for 5 minutes to refresh.
Serving Suggestions – What to Serve with Peanut Butter Cookies
These cookies are delicious on their own, but they pair perfectly with drinks and light desserts for a balanced treat.
- Protein Boost: Enjoy cookies alongside Protein Bagels for a more filling breakfast treat.
- Classic Pairing: A cold glass of milk or a hot cup of coffee brings out the nutty flavor.
- Tea Lovers: Try with a cup of Earl Grey or green tea. They complement the richness of the peanut butter.
- Healthy Balance: Pair cookies with a smoothie for a satisfying snack.
- Dessert Platter: Mix them with brownies and muffins for a variety spread.
Nutrition Information Per Peanut Butter Cookie
Here’s the estimated nutrition breakdown per cookie, based on a batch of 24 cookies made with classic ingredients.
SERVING: 1 cookie (about 28 g)
CALORIES: 190 kcal
CARBOHYDRATES: 20 g
PROTEIN: 5 g
FAT: 11 g
SATURATED FAT: 4 g
CHOLESTEROL: 15 mg
SODIUM: 120 mg
POTASSIUM: 150 mg
FIBER: 1 g
SUGAR: 12 g
VITAMIN A: 60 IU
VITAMIN C: 0 mg
CALCIUM: 20 mg
IRON: 0.8 mg
Note: Values are estimates and vary based on specific ingredients used.
The NIH Office of Dietary Supplements provides detailed information on nutrients like calcium and iron found in peanut butter
Making Healthier Peanut Butter Cookies
- Lower sugar: Swap half the sugar for coconut sugar or monk fruit.
- Boost protein: Add 2 tbsp peanut butter powder or replace part of the flour with almond flour.
- More fiber: Replace part of the flour with oat flour.
Soft and Chewy Peanut Butter Cookies
Equipment
- Mixing bowl
- electric mixer or hand whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- fork (for crisscross pattern)
- Wire rack
Ingredients
- 1 cup peanut butter (creamy or chunky)
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup white sugar
- 1 large egg (or 1 flax egg)
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips (optional)
- ½ cup chopped peanuts (optional)
Instructions
- In a large mixing bowl, beat together the peanut butter, softened butter, brown sugar, and white sugar until smooth and fluffy.
- Mix in the egg and vanilla extract until fully incorporated. Use a flax egg for a vegan version.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture and stir until just combined.
- Fold in optional chocolate chips or chopped peanuts, if using.
- Use a tablespoon or cookie scoop to form dough balls. Place on lined baking sheet and press gently with a fork to create crisscross marks.
- Bake at 350°F (175°C) for 9–11 minutes, or until edges are set but centers are still soft.
- Let cookies rest on the tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For thick cookies, chill the dough for 30 minutes before baking.
- For a chewier version, increase brown sugar and reduce bake time.
- Use a flax egg and vegan butter for a fully plant-based cookie.
Final Thoughts on Peanut Butter Cookies + Share Your Experience
These homemade peanut butter cookies are everything you want – soft centers, chewy edges, and rich peanut butter flavor in every bite. Whether you make them classic, thick, chewy, or try vegan and gluten-free versions, this recipe is designed to work for everyone.
For more plant-based baking ideas, try our Protein Bagels or classic Vegan Brownies.
Now it’s your turn to bake a batch! We’d love to hear from you:
- Did you try the chewy or thick variation?
- Did you go for the 3-ingredient version or add chocolate chips?
- Which type of peanut butter gave you the best results?
Leave a comment and star rating below to share your results. Your feedback helps others discover the best peanut butter cookie recipe and inspires new bakers to give it a try.
And don’t forget – tag us on social media with your fresh-baked cookies. We love seeing your creations!
