Summer often brings spontaneous BBQs and last-minute gatherings. As the designated baker among my friends and family, I’m always tasked with providing dessert. When these events pop up unexpectedly, or when I haven’t had time to grocery shop, I rely on my easy peanut butter cookies. These cookies are incredibly simple and quick to make, yet they’re always a hit. The best part is that you likely already have all the ingredients in your pantry.
This recipe yields about 34 to 36 cookies, making it perfect for a crowd. They’re so delicious that people often can’t stop at just one or two—they usually want to eat a few and take some home. Plus, you can whip them up in under an hour, including cooling time, depending on how many cookie sheets you have.
Ingredients
- ½ cup unsalted butter (room temperature)
- ⅔ cup granulated sugar
- ⅓ cup brown sugar
- ⅔ cup peanut butter
- 1 large egg
- 1 tsp vanilla extract
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1⅓ cups all-purpose flour
Directions
- Preheat the oven to 350°F. Line your cookie sheets with parchment paper.
- I use pre-cut parchment sheets from the dollar store. They require two sheets per cookie sheet, but they work well enough until I use them up. I prefer the roll of parchment paper.
- Cream the butter, granulated sugar, brown sugar, and vanilla extract with an electric hand mixer until smooth and creamy.
- If you forget to bring your butter to room temperature, try these tips:
- Fill a glass with hot water, pour it out, place the stick of butter inside, and turn it upside down on the counter for 10-15 minutes.
- Put your stick of butter on top of the stove while the oven is preheating.
- If you forget to bring your butter to room temperature, try these tips:
- Add the peanut butter and egg, mixing until combined.
- For easy removal of peanut butter from the measuring cup, spray it with vegetable oil spray first.
- In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
- I use a large sifter that sits over the bowl, adding all the dry ingredients before shaking to mix them well.
- Form the dough into 1-inch balls and place them about 3 inches apart on the cookie sheet.
- I use a 1-inch scoop to ensure all my cookies are the same size.
- Press the balls down with a fork, making a crisscross pattern.
- This traditional mark signifies peanut butter cookies.
- Bake for 8-9 minutes until the cookies start to turn golden brown. Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack.
- I bake mine for the full 9 minutes for a slightly crunchy exterior with a soft middle.
Enjoy your easy, delicious peanut butter cookies!
