Easy Peanut Butter Cookies
Who doesn’t love peanut butter cookies? This easy peanut butter cookies recipe is nearly perfect! These light, crispy, and peanut buttery cookies aren’t just simple to make, but they turn out fabulously every time!
Peanut butter cookies are a taste of my childhood, and now I get to make them for my kids! I love this recipe – it’s easy to make, and the cookies bake so quickly.
I don’t know about you, but I love me some cookies. Simple ones like easy shortbread cookies, or something a little fancier like white chocolate cranberry cookies. Bring on all the cookies.
Plus, if you use your stand mixer, it does all the heavy mixing for you! These easy peanut butter cookies bake up light, crispy, and are full of amazing peanut butter flavor.
Perfect for lunches, snacks, or just because. I love these classic peanut butter cookies, and I know you will too!
Ingredients To Make Simple Peanut Butter Cookies
(Full recipe instructions and ingredient amounts are in the recipe card at the bottom of this post)
- All-purpose flour – Make sure you level off your measuring cup.
- Baking powder – This will help your cookies rise.
- Salt – This is the flavor enhancer of the cookie.
- Brown sugar – I like golden brown, but you can use light or dark here.
- Butter – Softened.
- Granulated white sugar – Adds just the right amount of sweetness.
- Maika’i Peanut Butter – This can be found at your local Foodland in the bread aisle.
- Egg – A large egg will do.
- Vanilla extract – Pure or artificial extract will work in this cookie recipe.
(Full recipe instructions and ingredient amounts are in the recipe card at the bottom of this post)
How To Make Delicious and Easy Peanut Butter Cookies
- Preheat your oven to 350F.
- Add the flour, baking powder, salt, and sugar to a bowl and mix well.
- Add the brown sugar, butter, and granulated sugar to the bowl of a stand mixer and mix until light and fluffy.
- Add the Maika’i Peanut Butter, egg, and vanilla extract to the brown sugar-butter mixture and mix again until combined.
- Add the dry ingredients and mix one more time until combined.
- Line a baking sheet with parchment paper or a silicone mat.
- Make balls of dough from about 2 tablespoons and roll them into a ball. Place them on the baking sheet and flatten them slightly with a fork in a criss-cross pattern.
- Bake for 10 minutes until golden brown.
- Enjoy!
Tips To Make The Best Peanut Butter Cookies
- Good peanut butter makes excellent cookies! I love Maika’i Peanut Butter because it is minimally processed without a bunch of extra ingredients. Use another creamy peanut butter or all-natural peanut butter if you can’t get this brand.
- Don’t overmix the cookie dough – always mix only until the ingredients are just combined.
- If your dough is very warm and rolling balls are hard, chill it briefly in the fridge until the dough is stiffer. This will help prevent over spreading and cookies that are too thin.
- Make sure to leave enough room between the cookies to flatten out.
- Let the cookies cool completely on the baking sheet before removing them, so they don’t fall apart.
- Parchment paper-lined baking sheets saves cleanup time; just make sure you’re using parchment paper and not waxed paper – they’re not the same thing! Silicone mats work great as well.
Can I Make Peanut Butter Cookie Dough In Advance?
Yes, you can! Make the quick peanut butter cookie dough 3-4 days in advance and wrap it in plastic wrap. If you flatten it into a disc or roll it out into a cylinder (like a rolling pin), the dough will warm up quickly enough that you can work with it.
The cookie dough will be easier to roll if it has a chance to warm up a bit after being in the fridge for days.
Can I Double This Recipe?
Yes – if you want to make more cookies, just double this recipe and prepare some extra baking sheets to bake the cookies.
Storage
Peanut Butter Cookies will keep in an airtight container on the counter for 3-4 days. Pop them into the freezer if you want to keep them longer than that.
Frequently Asked Questions
First, make sure your oven is preheated to 350-F when you put the cookies into the oven. Then, set a timer for 10 minutes. At the 10-minute mark, check the cookies. They should not be gooey if you touch the top of the cookie, and they should be lightly crisp around the edges.
Yes! To freeze these cookies, wrap them tightly in plastic wrap and place them in a plastic zipper-top bag. Freeze them for up to 3 months, allowing them to thaw before eating.
You could make this peanut butter cookie recipe in about 30 minutes from start to finish.
More delicious cookie recipes
- Cookie butter cookies
- Pumpkin crinkle cookies
- Mochi crunch cookies
- Caramel cookies
- Ube crinkle cookies
Easy Peanut Butter Cookies
Equipment
Ingredients
- 1 ¼ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup brown sugar
- ½ cup butter softened
- ½ cup granulated sugar
- ½ cup Maika’i Peanut Butter
- 1 egg
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350F.
- To a large bowl add flour, baking powder, salt, and sugar. Mix until well combined and set aside.
- To the bowl of a stand mixer, add brown sugar, butter, and granulated sugar. Mix until light and fluffy.
- Then add Maika’i Peanut Butter, egg, and vanilla extract. Mix until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Line two baking trays with parchment paper or a silicone mat. Scoop about 2 tablespoons of dough and roll into a ball. Place the balls on the cookie sheet about 1 inch apart. Use a fork to flatten the cookie in a criss cross pattern.
- Bake for 10 minutes or until golden brown.
- Allow to cool and ENJOY!
Notes
- Good peanut butter makes excellent cookies! I love Maika’i Peanut Butter because it is minimally processed without a bunch of extra ingredients. Use another creamy peanut butter or all-natural peanut butter if you can't get this brand.
- Don’t overmix the cookie dough – always mix only until the ingredients are just combined.
- If your dough is very warm and rolling balls are hard, chill it briefly in the fridge until the dough is stiffer. This will help prevent over spreading and cookies that are too thin.
- Make sure to leave enough room between the cookies to flatten out.
- Let the cookies cool completely on the baking sheet before removing them, so they don’t fall apart.
- Parchment paper-lined baking sheets saves cleanup time; just make sure you’re using parchment paper and not waxed paper – they’re not the same thing! Silicone mats work great as well.
Nutrition
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
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