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It's been a while since my last recipe! Today I'm sharing with you these oh super easy peanut butter cookies. Trust me, you will want to make them.
They are soft, chewy and with super peanut butter flavour. I mean, who wouldn't want that, right?
Let's get started!
Super Peanut Butter Flavour
This is a classic recipe inspired by none other than Betty Crocker. I believe this recipe is from one of her cookbooks that were published in 1980. These peanut butter cookies have been a favourite in so many homes for so many years. So you can already imagine how delicious they are.
But I tweaked the recipe a bit though.
I was reading the comments that though the cookies were super amazing, they were lacking a tiny bit of peanut butter flavour. So I thought ok let's try to add more then. And I ended up adding 4 times more! Haha! And I simply love the super peanut butter flavour in them. Absolutely amazing!
If you love peanut butter like we do, try our peanut butter stuffed chocolate cookies, they're amazingly delicious!
In Summary
These peanut butter cookies are:
- easy to make!
- only require a few basic ingredients
- packed with peanut butter flavour!
- will surely brighten your day, trust me
- simply YUMMY! Try!
Hungry For More?
Check these out:
- Peanut butter chocolate cookies
- Healthy banana peanut butter chocolate muffins
- No-bake peanut butter chocolate cheesecake
Video
📖 Recipe
Easy Peanut Butter Cookies
Video
Ingredients
Dry Ingredients
- 1 ¼ cup all purpose flour (160 g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup creamy peanut butter (250 g)
- ½ cup unsalted butter (110 g), softened
- ½ cup sugar (100 g)
- ½ cup packed brown sugar (80 g)
- 1 large egg , room temperature
- 1 teaspoon vanilla extract
Instructions
Dry Ingredients
- Mix all ingredients in a bowl, set aside.
Wet Ingredients
- Add peanut butter, butter and both sugars into another bowl. Using a handheld whisk, mix until well combined. Then add in egg and vanilla, continue mixing.
- Finally add in dry ingredients and mix everything together, do not over mix. Cover the bowl and chill in the fridge for 2 hours (or until firm).
Assembling
- Using a 1 ½ tablespoon ice cream scoop, scoop the dough and place on a baking tray lined with parchment paper. Make sure they have some 3 inches (7 cm) distance between them. Press the dough slightly. Dip a fork into some sugar and press it on the dough, making a crisscross pattern.
- Bake in a preheated oven at 350ºF (175ºC), upper and lower heat, in middle rack, for 11 minutes or until you see the bottom edges turn slightly brown.
- Remove from the oven and leave for 5 minutes before transferring them to a rack. Cool completely. Enjoy!
What Peanut Butter To Use
- Use creamy peanut butter, not the natural one (the one where the oil separates).
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Nick says
Ive made these sooo many times at this point! Theyre so good! I love sweetish peanuty snacks like snickers etc so these cookies have really become a fave of mine!
I leave them in for a few minutes longer until they get nice and crispy and get a lil toasty flavor. I love the crumbly texture this way.
Ive used sunflower oil instead of butter and that has worked great too. I use 1/4 cup of white sugar instead of half and add 1/4 tsp cinnamon too sometimes.
Thanks a lot for this recipe! Super easy and quick and tasty.
Bea says
Awesome! Happy that you're enjoying them. Thanks for your feedback and for sharing your take on them!
IW from SG says
We love El Mundo Eats recipes, easy and tasty!
Bea says
You made my day! Thank you so much!
jen says
hi bea, i made this today omg it turns out so good i made it crispy coz i like this kind of cookie texture. i reduced the amount of sugar into 110g in total i also use this crunchy ecological peanut butter and still its so good for easter holiday treats. i only use what i have at home. thank you so much for this recipe you rock the world your the best. the remaining dough i am planning to put in the freezer what you think?
Bea says
Hi Jen! Happy that you liked them. I haven't tried it but I'm thinking why not? Let me know how it goes 🙂
Amy says
Could you halve this recipe to only make 15?
Bea says
Yes! Weigh your egg, lightly mix and only use half of it. Hope it helps.
Efua says
I made these today and they came out beautiful. I gave some to my neighbour for her kids and minutes later she called saying she had to stop herself from eating everything cos her kids might not get some to eat.
Very easy to make . Thank you for sharing
Efua from Ghana, west Africa
Bea says
Haha! Well I'm glad that she liked it. Thank you Efua!
Shirley Jenner says
Made these today (lockdown May 2020, Cape Town). So good. Sprinkled cinnamon on one lot, soooo yum!!! Can you freeze the dough? How long can you keep it for before baking?
Bea says
Awesome Shirley, I'm glad! Yes you can, I'd say it last for 3 months. Hope it helps and thank you so much!
Hiza says
Amo suas receitas! Obrigado por compartilhar seu conhecimento.
Bea says
Obrigado! 😍😍