Calling all peanut butter cookies enthusiasts! This recipe is for you. Picture a cookie that’s soft inside, crunchy outside, and melts in your mouth.
This peanut butter cookie recipe will be your go-to. With minimal ingredients and just 8 minutes of baking time, these cookies will become your favorite.
Ingredients You’ll Need For Peanut Butter Cookies:
You can make these easy peanut butter cookies in minutes with common household ingredients.
- Peanut Butter: The essential ingredient. I used JIF’s creamy peanut butter.
- Butter: Preferably unsalted, at room temperature but not melted. Be mindful of the fat content as peanut butter is also high in fat.
- Brown Sugar: Adds a fluffy, chewy texture to the cookies.
- Flour: All-purpose flour is used. The amount is crucial for the best cookies.
- Egg: Helps bind the dough and adds softness. Ensure it’s at room temperature.
- Milk: Contributes to a soft-textured cookie.
- Baking Soda: Helps the cookies rise and makes them chewy.
- Salt: Enhances the flavor.
How to Make Peanut Butter Cookies From Scratch:
Making these classic, easy, and delicious cookies takes only a few minutes. Follow these steps:
1. Preheat your oven to 375°F (190°C).
2. Combine Ingredients: In a mixing bowl, blend the butter, peanut butter, brown sugar, milk, and vanilla extract with a mixer until well combined.
3. Add Egg: Mix in the egg.
4. Add Dry Ingredients: Gradually add flour, salt, and baking soda. Mix at low speed until just combined.
5. Shape Dough: Use an ice cream scoop to form dough balls. Roll them in your hand and place them on a baking tray. Flatten each ball with a fork in a crisscross pattern.
6. Bake: Bake for 7-8 minutes.
7. Cool: Let cookies cool on the tray for 2 minutes, then transfer to a cooling rack.
Choosing Peanut Butter:
Your choice of peanut butter will affect the texture. I used JIF’s Creamy Peanut Butter for a smoother result. Natural peanut butter works too but can be drier and crumblier. Mix well before adding if you use natural peanut butter.
Tips for the Best Peanut Butter Cookies:
- Do Not Overcook: Keep an eye on the cookies to prevent them from becoming dry. Remove them when slightly undercooked.
- Do Not Overmix: Overmixing can ruin the cookie structure.
- Measure Flour Properly: The right amount of flour is key for soft, chewy cookies. Too much flour makes them crumbly; too little makes the dough runny.
- Scoop Dough Evenly: Use an ice cream scoop to ensure all cookies are the same size for even baking.
- Chill the Dough: Refrigerating the dough for 15-20 minutes can help manage spreading. For larger cookies, skip this step.
Making Dough in Advance:
You can prepare the dough ahead of time. Wrap it in plastic and refrigerate for up to 3 days. When ready to bake, shape, press with a fork, and bake.
Freezing Peanut Butter Cookies:
After baking and cooling, store cookies in a sealed container in the refrigerator for up to 3-4 days or freeze for up to 2 months. Place wax paper between each cookie for easy removal. Thaw to room temperature before serving.
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CLASSIC PEANUT BUTTER COOKIES
Calling all peanut butter cookie enthusiasts! This recipe is for you. Picture a cookie that’s soft inside, crunchy outside, and melts in your mouth.
Ingredients
- 3/4 cup Jif® Creamy Peanut Butter
- 1/2 cup butter
- 1 1/4 cups firmly packed light brown sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 large egg
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
Instructions
- Preheat the oven to 375ºF (190ºC).
- Combine Ingredients: In a large mixing bowl, mix butter, peanut butter, brown sugar, milk, and vanilla extract at medium speed until well combined.
- Add Egg: Continue mixing after adding the egg.
- Add Dry Ingredients: Combine with the creamed mixture at low speed until incorporated.
- Shape Dough: Scoop and roll dough into balls. Arrange on a baking tray and flatten with a fork.
- Bake: Bake for 7-8 minutes until golden brown.
- Cool: Let cool on the tray for 2 minutes, then transfer to a cooling rack.
- Enjoy your delicious peanut butter cookies!
Notes
- Do Not Overcook: Keep an eye on the cookies to prevent them from becoming dry. Remove them when slightly undercooked.
- Do Not Overmix: Overmixing can ruin the cookie structure.
- Measure Flour Properly: The right amount of flour is key for soft, chewy cookies. Too much flour makes them crumbly; too little makes the dough runny.
- Scoop Dough Evenly: Use an ice cream scoop to ensure all cookies are the same size for even baking.
- Chill the Dough: Refrigerating the dough for 15-20 minutes can help manage spreading. For larger cookies, skip this step.
RECOMMENDED PRODUCTS:
OXO Half Sheet Pan 13 x 18 Inch
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 155Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 181mgCarbohydrates: 18gFiber: 1gSugar: 10gProtein: 3g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.