Peanut Butter Cookies
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 50 cookies
- ½cup/65 grams all-purpose flour
- ½teaspoon baking powder
- ¾teaspoon fine sea salt
- ½cup/113 grams unsalted butter, softened
- ½cup/108 grams granulated sugar
- ½packed cup/93 grams brown sugar
- 1cup/263 grams natural salted peanut butter (see Tip), at room temperature
- 1large egg
- 2teaspoons pure vanilla extract
- 1cup/165 grams peanut butter chips
- ½cup/74 grams lightly salted roasted peanuts (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (50 servings)
98 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 3 grams protein; 44 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Step 2
Whisk flour, baking powder and salt in a small bowl. In a large bowl, using a wooden spoon or spatula, smash and mix butter and both sugars together until smooth and creamy. Add peanut butter and stir until incorporated. Add egg and vanilla, and stir until well combined. Add flour all at once and fold gently until dry bits disappear, then fold in the peanut butter chips and peanuts, if using, until evenly dispersed.
- Step 3
Using a small cookie scoop or a measuring tablespoon, drop rounds of dough on a prepared sheet, spacing 1½ inches apart. Bake until just dry on top and set along the edges, 10 to 11 minutes. Do not overbake. Scoop and drop dough onto the second sheet while the first bakes, then slide into the oven when the first comes out.
- Step 4
Place the baking sheets on racks to cool completely. The cookies will keep in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.
Tip
- Look for peanut butter with only roasted peanuts and salt in the ingredient list, and be sure to stir well if the oil is separated. Chunky or creamy is a deeply held personal preference, so choose your favorite.
Private Notes
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Cooking Notes
pearl
Thank you for giving us recipes that are hand-mixed!
Boxplayer
"No mixer required" is not the same as "no mixer allowed" -- is it?
Ruth
I notice that this recipe as well as the well Eric Kim one for M&M cookies both indicated "no mixer required" when most of us don't have the strength or time require to cream butter and sugar, especially brown sugar. Be reasonable!
diana m
Definitely appreciated not having to bring out the stand mixer for these and no need to refrigerate the dough before baking - I'm sure that could make it easier to scoop, but they spread just enough to be the perfect pop-able cookie. I didn't have pb chips so I used a mix of broken up Reese's and semi-sweet chocolate chips AND added a sprinkling of flaky salt/turbinado sugar when they came out of the oven - YES. YUM. WIN.
carol
If you want all natural peanut butter and don’t want to slop around mixing in the oil from the jar, AND if you have a cuisinart, make your own peanut butter. Put a load of peanuts in the bowl with the blade and turn it on. Let it go for a good five minutes. First it crushes the nuts, then it flops around like dough but be patient. It will eventually turn into peanut butter.
Peter (Uppsala)
This is a hand mixed recipe if you leave your butter out on the counter to soften ahead of time.
J Boyce
73-yr-old male with 1 broken wrist and severe arthritis. I've been using and old hand-held potato ricer for years to cream butter and sugar. Couldn't find the thing today after a move, so got a cheap potato masher at Dollar Store. Did the job in no time with no pain, no strain. Try it!
Nancy
You could use another recipe, like the Chris Kimball one on this site if you'd like. It's nice to have a few recipes that don't require a mixer for those of us who sometimes bake when everyone in the house is asleep.
Jill Parsons
Unless you want to get fat, don't make these. I couldn't stop eating them for a time. I used Fix and Fogg peanut butter and used Nestle's new cookie add-ins of Choc chips, caramel and peanuts. I baked on parchment on ceramic for exactly 15 mins at 375 and let them set for a sec. I also reduced the white sugar a bit, which I do for every recipe. I find 99% of desserts too sugar forward and therefore use less. There is still plenty of sweetness in these if you reduce the white sugar.
v
I think it will work - i have made PB cookies previously without any flour at all, just peanut butter, sugar, vanilla, and egg.
P Bossany
Delicious! Made with a mixer and baked for closer to 12 -13 minutes. Used chocolate chips. Yum.
Cali
Used mini chocolate chips in place of peanut butter chips, didn’t have any peanuts, and mixed sugar and butter on low with stand mixer; otherwise followed the recipe. Delicious cookie with excellent texture and quick to make!
Stacey K
These are PERFECT. Salty/sweet, but not too sweet. Great combo of chewy middle and crisp edges. Definitely use peanut butter chips if you can find them, they add to the texture. I used smooth natural peanut butter and added coarsely chopped peanuts. I also used GF flour. Mixed with hand mixer. These are my new favorite PB cookies!
John
Mine came out really flat! Like wafers! : (
Patti
I followed the directions exactly and I wanted to like them—great ingredients, but the baking time was way too short. I kept adding a minute until I finally took out the first batch after 13 minutes, but even after cooling for 10 minutes they were like gooey peanut butter. Someone had suggested 375 for 15 minutes so that’s what I did with the last batch. They look better, but the texture was odd. The first two batches are gooey and the last is dry. I probably won’t make these again.
Jubilee
I added cross-hatching with my fork when they were still warm. Who can eat a homemade peanut butter cookie without it? Love the recipe. So easy.
LauraG
I made these cookies after seeing it on tv- a morning show. Personally I don’t like the taste of peanut butter chips- so used white choc chips and only a 1/3 c. These cookies are amazing! It’s a keeper- but next time I will use my mixer.
gcooks
Delicious with a tender texture. Cut sugar by 1/3 and did not add chips of any kind. Plenty sweet. Will make again. Quick and everybody raved
Maddie
Delicious! And fast and easy to make. I feel like so many peanut butter cookies yield a crunchy cookie, but these are crispy on the edge and chewy in the middle — perfect! I didn’t have peanut butter chips on hand so I used chocolate chips instead.
Jane S
I made these gluten-free today and got about 30 small cookies. I used Bob's Red Mill 1-1 GF flour. The cookies turned out pretty good. Very bery crumbly when first out the oven, but firmed up nicely as they cooled. I cut sugar to 1/3 cup of each, then sprinkled a bit of brown sugar on the cookie tops prior to baking. Oh - I doubled the vanilla and that made a big difference in taste.
John M.
Delicious cookies! After some experimentation, I baked them at 375° for 15 minutes and they came out perfectly (I live at 6000' elevation). I cut the white sugar in half and will dispense with it altogether next time as the Reese's peanut butter chips & brown sugar added enough sweetness for us. Thanks a lot, Ms. Ko and helpful commenters.
Leah H
Replaced some of the dark brown sugar I used with muscovado sugar (probably about 3 tablespoons), used two small eggs instead of one large, and added 2/3 cup of chocolate chips 10/10, mother in law asked for the recipe
Declan
These are far too sweet. It's also difficult to tell if they are done.
Sloejelly
No peanut butter chips in Australia, but I threw in a handful of choc chips and the handful of peanuts. Also used GF flour, and commercial (Bega) crunchy PB. These were the best PB cookies I've ever made.
Grant
This is by far the best peanut butter cookie recipe. Ever. It might even be my favorite cookie ever.
Amy
Just made these. We're having a snow day in Austin, TX, and wanted something quick and yummy. I have finally found the perfect peanut butter cookie recipe, thank you. Followed exactly but added semisweet chips (just a half cup, all I had), and for the fine sea salt, used fancy fleur de sel. They are scrumptous.
Mollie
I used the Gluten Free Perfect Flour Blend from Namaste foods and had great results. I also subbed chopped dark chocolate (1lb bar from Trader Joe's) for the peanut butter chips. Will definitely make these again!
Cat Lady
I made this using almond flour and didn't have peanut butter chips so used mini chocolate chips. I added peanuts. Peanutty and chocolate deliciousness!
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