These are classic peanut butter cookies with a deep, roasted-peanut aroma, crisp, lacy edges, and plush, soft centers. They come together from pantry staples in about 30 minutes and pair beautifully with tea, coffee, or a cold glass of milk. Make them bite-size for the perfect two-bite treat.
Ingredients
- Unsalted butter, softened — 7 tbsp (100 g)
- Creamy peanut butter (smooth, no chunks) — 3/4 cup (200 g)
- Granulated sugar — 1/2 cup (100 g)
- Light brown sugar, packed — 1/3 cup (80 g)
- Large egg — 1
- Pure vanilla extract — 1 tsp
- All-purpose flour — 1 1/2 cups + 1 tbsp (190 g)
- Baking soda — 1/2 tsp
- Baking powder — 1/2 tsp
- Fine salt — 1/4 tsp
- Roasted peanuts, chopped (optional) — 1/3 cup (50 g)
- Milk, as needed for consistency — 1 tbsp (15 ml)
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Cream the butter with the granulated and brown sugars until light and fluffy, 2–3 minutes.
- Beat in the peanut butter until the mixture is smooth and creamy.
- Mix in the egg and vanilla just until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add to the butter mixture and mix until a soft dough forms. If the dough seems dry, add the milk.
- Fold in the chopped roasted peanuts (if using). For neater edges and sharper fork marks, chill the dough 10–15 minutes.
- Roll the dough into 1 oz (28 g) balls, arrange on the baking sheet, and gently press with a fork in a crosshatch pattern.
- Bake 10–12 minutes until the edges are lightly golden and the centers are still soft.
- Let the cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely.
Nutrition (per cookie)
| Nutrient | Amount |
|---|---|
| Calories | 160 |
| Protein | 4 g |
| Fat | 9 g |
| Carbohydrates | 16 g |
| Sugars | 9 g |
| Fiber | 1 g |
| Sodium | 90 mg |
Storage & Freezing
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a zip-top bag for up to 2 months. Thaw at room temperature for 20–30 minutes. You can also freeze the dough in portioned balls and bake from frozen, adding 1–2 minutes to the bake time.
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Tips & Variations
- Extra peanut flavor: use roasted peanut butter and stir 1–2 tbsp chopped peanuts into the dough.
- Softer or drier: adjust bake time. Pull the cookies when the centers are still soft — they’ll finish setting on the sheet.
- No brown sugar: swap in the same amount of granulated sugar and add 1 tsp honey for caramel notes.
- Chocolate version: fold in 2.5–3.5 oz (70–100 g) chocolate chips or chopped dark chocolate.
- Gluten-free: replace all-purpose flour with a 1:1 gluten-free baking blend; add 1 tbsp milk if needed.
FAQ
Which peanut butter works best?
Choose a classic, creamy peanut butter with little to no added sugar. If using natural peanut butter, stir very well so the oil is evenly distributed before measuring.
Why are my cookies dry or hard?
They were likely overbaked or there was too much flour. Bake until edges just set and centers are soft. For accuracy, measure flour by weight.
Can I reduce the sugar?
Yes, reduce total sugar by 20–25%. The flavor will be less caramelly and the texture slightly softer.
Egg substitute?
Use a flax “egg” (1 tbsp ground flax + 3 tbsp water, rest 10 minutes) or 1/4 cup (60 g) unsweetened applesauce. Expect a softer texture.
Do I need to chill the dough?
Not required, but 10–15 minutes in the fridge helps the cookies hold their shape and gives a more defined fork pattern.