Name: Peanut Butter Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup peanut butter (Smooth for creamier cookies or crunchy for extra texture.); 1 cup sugar (Granulated is classic; can swap for brown sugar for added moisture.); 1 large egg (Provides structure; can substitute with flax meal or applesauce for egg-free version.); 1 teaspoon baking soda (Helps cookies rise and brown.); 1/2 teaspoon vanilla extract (Optional but recommended for flavor.)

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I still remember the first time I mixed only a handful of pantry staples and pressed a fork into dough — warm, nutty cookies in less than 20 minutes. These peanut butter cookies are ridiculously simple, forgiving, and perfect when you want a homemade treat without a long ingredient list. If you’re short on time or baking confidence, this recipe gives reliably tender centers and slightly crisp edges every time. For more minimalist peanut-butter-only ideas, check out this helpful write-up on 3-ingredient peanut butter cookies to compare techniques.

Why you’ll love this dish

This cookie is the definition of comfort baking: one bowl, minimal cleanup, and a flavor most people grew up on. It’s ideal for last-minute bake sales, packing into school lunches, or satisfying a sweet tooth after dinner. Budget-friendly pantry staples carry the day, and the single-cup peanut butter measure makes scaling up simple for a crowd.

“Perfectly simple: crunchy on the edge, soft in the middle, and peanut-butter-forward. My kids insisted I make them every weekend.” — a happy home baker

What makes it special is how the texture depends on tiny choices: swapping brown sugar gives chewiness, using crunchy peanut butter adds texture, and a quick chill before baking tightens shape without changing flavor.

How this recipe comes together

Step-by-step overview before you mix:

Combine peanut butter and sugar in a bowl until smooth.
Add the egg, baking soda, and vanilla; mix to combine.
Scoop, shape, and fork-press the dough onto a baking sheet.
Bake briefly until edges set and centers are just soft.
This process takes about 10–15 minutes active time and about 10 minutes in the oven. The dough is forgiving: slightly underbaked centers will finish as the cookies cool.

What you’ll need

1 cup peanut butter — smooth for a creamier bite or crunchy for extra texture. Natural peanut butter works but may yield slightly oilier dough; stir well first.
1 cup sugar — granulated is classic; swap half or all for brown sugar to add moisture and chew.
1 large egg — provides structure and lift. For an egg-free option, mix 1 tablespoon flax meal with 3 tablespoons water and let sit 5 minutes, or use 1/4 cup unsweetened applesauce.
1 teaspoon baking soda — gives a gentle puff and helps browning.
1/2 teaspoon vanilla extract — optional but recommended for depth.

If you’d like to explore other simple peanut-butter-only combinations, see a related take on 4-ingredient peanut butter cookies.

Directions to follow

Delicious homemade peanut butter cookies freshly baked on a cooling rack.

Preparation

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
In a medium bowl, stir together 1 cup peanut butter and 1 cup sugar until smooth.
Add the egg, 1 teaspoon baking soda, and 1/2 teaspoon vanilla extract. Mix until a cohesive dough forms.
Use a tablespoon or small cookie scoop to portion dough onto the prepared sheet, spacing about 2 inches apart.
Press each ball gently with a fork in a crisscross pattern to flatten slightly.
Bake 8–10 minutes. Edges should be lightly golden while centers remain soft.
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Short, clear actions help keep the texture consistent: do not overmix once the egg is added, and don’t leave them in the oven until fully firm — they set as they cool.

Best ways to enjoy it

Serve warm with a tall glass of milk or a mug of coffee. For an easy dessert plate, arrange cookies with sliced apples and a small scoop of vanilla ice cream. Sandwich two cookies with chocolate ganache or jam for a retro treat. For parties, stack cookies in a jar with parchment between layers — they make a great edible gift.

How to store & freeze

Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days. Layer with parchment to prevent sticking.
Refrigeration: Not necessary and can dry them out, but if your kitchen is very warm, refrigerate in a sealed container for up to 7 days.
Freezing: Freeze baked cookies in a single layer on a tray until solid, then transfer to a freezer bag for up to 3 months. Thaw on the counter or warm in a low oven for a few minutes.
Safe handling: Always cool cookies completely before sealing to avoid condensation and spoilage. If you used a substitute (like flax), treat as you would any eggless baked good — still safe to keep stored as above.

Pro chef tips

Measure peanut butter by weight for consistency if you bake often; 1 cup peanut butter ≈ 250 grams.
If the dough seems too sticky, chill for 10–15 minutes. A firmer dough is easier to shape and yields neater fork marks.
For deeper flavor, toast the peanut butter lightly in a dry skillet for 1–2 minutes, watching carefully, before mixing (only if using commercial peanut butter; natural varieties separate and may behave differently).
Use a fork dipped in sugar when pressing to avoid sticking and get crisp, defined lines.
To make uniformly sized cookies, use a cookie scoop. Press lightly once, then again after a minute in the oven for an even spread.

If you want ideas that add whole grains or oats, try out a healthier spin such as this 3-ingredient healthy peanut butter oatmeal cookies for inspiration.

Creative twists

Chocolate chip peanut butter: fold 1/2 cup mini chocolate chips into dough.
Salted brown-butter: use browned butter (cool slightly) in place of some peanut butter for deeper flavor; sprinkle flaky sea salt on top after baking.
Peanut butter & jelly thumbprints: make a shallow well in each scoop before baking and add a small dollop of jam after they cool.
Nut-free swap: try sunflower seed butter for those with peanut allergies (note: sunflower butter can turn green if baked; it’s safe but color changes are aesthetic).
Spiced version: add 1/2 teaspoon cinnamon and a pinch of cayenne for warmth and a subtle kick.

Common questions

Q: How long does this recipe take from start to finish?
A: Active prep is about 10–15 minutes, with 8–10 minutes baking per batch — so around 25–30 minutes total for one sheet.

Q: Can I make the dough ahead?
A: Yes. Chill shaped dough balls on a tray for up to 24 hours before baking, or freeze before baking for up to 3 months. Bake straight from frozen, adding a minute or two to the time.

Q: Why did my cookies collapse or spread too much?
A: Common causes are too much oil (from stirred-out natural peanut butter), overmixing, or the dough being too warm when placed in the oven. Chill the dough briefly and ensure measuring is accurate.

Q: Can I skip the baking soda?
A: Baking soda provides slight lift and helps browning. Without it, cookies will be denser and paler but still edible.

Q: Are these safe for kids or school lunches?
A: Yes, provided there are no peanut allergies. Store in an airtight container and pack with an ice pack if required for longer periods.

Conclusion

If you want more techniques for achieving soft and thick peanut butter cookies, this Soft & Thick Peanut Butter Cookies Recipe – Sally’s Baking Addiction offers helpful tips on texture and timing. For a closely related minimalist approach, compare notes with this 3-Ingredient Peanut Butter Cookies Recipe – Allrecipes. And if you enjoy tested recipes with stepwise photos, see the classic Peanut Butter Cookies Recipe – Preppy Kitchen for visual guidance and variations.