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Peanut Butter Cookies

  • Author: Audrey
  • Total Time: 1 hour 45 minutes
  • Yield: 32 cookies 1x


Embark, on a baking journey by following our recipe for Peanut Butter Cookies. This recipe brings together the simplicity of ingredients with the indulgence of flavors. Picture yourself in your kitchen surrounded by the aroma of baked cookies. Each bite is a combination of chewiness and softness enhanced by a touch of vanilla elegance. These cookies are not about satisfying your tooth; they create cherished moments in the kitchen, where every ingredient plays its part in crafting not just a cookie but a lasting memory. Whether you’re a baker or new to baking these Peanut Butter Cookies guarantee an experience, with each batch you make.



1.33 c (170 grams) all-purpose flour (spooned & leveled)

0.5 tsp baking soda

0.25 tsp salt

0.5 c (1 stick; 115 grams) unsalted butter, softened to room temperature

0.5 c (100 grams) packed light or dark brown sugar

0.25 c (50 grams) granulated sugar, plus 0.5 c (100 grams) for rolling

1 large egg, at room temperature

0.75 c (about 185 grams) creamy peanut butter (see note)

1 tsp pure vanilla extract


Take a medium-sized bowl and whisk together 1.33 cups of all-purpose flour, 0.5 teaspoon of baking soda and 0.25 teaspoon of salt. Set this mixture aside.

Using a mixer beat 0.5 cup of softened butter on high speed until it becomes creamy. Add 0.5 cup of sugar and 0.25 cup of granulated sugar to the creamed butter. Continue beating until everything is well combined and smooth.

Beat in one egg first, add 0.75 cup of creamy peanut butter and one teaspoon of vanilla extract, to the mixture. Mix everything well.

Add the dry ingredients into the wet mixture while mixing until they are just combined. Be careful not to overmix; you want a soft dough consistency.

Cover the dough with a lid or plastic wrap then refrigerate it for one to two hours or up to three days.

Set your temperature to 350°F (177°C) while you prepare your cookies by lining baking sheets with parchment paper.

Take portions (one scant tablespoon each) of chilled dough, roll them into balls then roll each ball in granulated sugar before placing them on the prepared baking sheets. Use a fork to press down on each ball in a crisscross pattern creating that look, for peanut butter cookies. Reshape them into discs if needed before baking.

Place the cookie dough, in the oven and bake it for 11 to 12 minutes or until the edges are firm and slightly golden. The centers should still be soft.

After removing the cookies from the oven let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. Allow them to cool completely.

Now you can savor your baked Peanut Butter Cookies!


Want to enjoy these scrumptious Peanut Butter Cookies but need a gluten-free option? Fear not! Substitute the all-purpose flour with your favorite gluten-free flour blend – one that’s designed for a 1:1 replacement works wonders. Ensure that it contains xanthan gum, a key ingredient that mimics gluten’s binding properties, keeping your cookies from crumbling apart. Also, double-check that your peanut butter and vanilla extract are labeled gluten-free, as these can sometimes contain hidden gluten.

  • Prep Time: 1 hour, 30 minutes (includes chilling)
  • Cook Time: 12 minutes