Classic Peanut Butter Cookies

Warm, nutty, and perfectly chewy — these peanut butter cookies are a timeless favorite. Simple ingredients come together quickly for a batch that’s crisp at the edges and tender inside.

Ingredients

• 1 cup creamy peanut butter — the star, gives the cookies their signature nutty taste.
• 1/2 cup unsalted butter, softened — adds richness and a tender crumb.
• 1 cup granulated sugar — for sweetness and slight crunch at the edge.
• 1/2 cup brown sugar — adds moisture and a caramel note.
• 1 large egg — binds the dough and adds chew.
• 1 1/2 cups all-purpose flour — structure for the cookie.
• 1 teaspoon baking soda — a little lift so cookies aren’t too dense.
• 1/2 teaspoon salt — balances sweetness and enhances flavor.
• 1 teaspoon vanilla extract — rounds out the flavors.

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry mix to the wet ingredients and stir until a soft dough forms.
5. Roll dough into 1-inch balls and place about 2 inches apart on the prepared sheet.
6. Use a fork to press each ball into a crisscross pattern (dip fork in flour or press twice to make a clear pattern).
7. Bake 10–12 minutes, until the edges are just turning golden. Cookies may look slightly soft in the center — they’ll firm as they cool.
8. Let cookies rest on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.

Pro Tips

• For chewier cookies, take them out the moment the edges color and centers still look set.
• Swap half the peanut butter for chunky to add texture, or fold in 1/2 cup chocolate chips for a twist.
• Chill the dough 15–30 minutes for thicker cookies if your dough is very soft.
• Store cooled cookies in an airtight container at room temperature for up to 5 days (or freeze for longer storage).

Enjoy these classic peanut butter cookies with a cold glass of milk or a cuppa — nostalgia in every bite!