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Recently, a friend asked if I had a peanut butter cookie recipe. Without missing a beat, I said of course – it’s on the website! After looking for myself, though, I realized I was wrong, which I hate to admit. Peanut butter cookies are so classic that I somehow overlooked them with the Cookie of the Month series. Thankfully, my recipe was memorized and easily shared with all of you!
This is such a quick cookie and really drives home that nostalgic feeling. I love keeping these in the freezer or in a cookie jar!
More Cookie Recipes
- Brown butter oatmeal cookies
- Matcha green tea cookies
- Monster cookies
- Chocolate sandwich cookies
- Cutout sugar cookies
- Lime cutaway cookies
- Butter pecan cookies
Watch how to make these peanut butter cookies:
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Peanut Butter Cookies
Ingredients
- ½ cup creamy peanut butter
- 4 tbsp unsalted butter room temperature
- ½ cup light brown sugar slightly packed
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- 1 tsp baking soda
Instructions
- Preheat oven to 350°F.
- In a stand mixer, cream the peanut butter, butter, granulated sugar, and brown sugar until light and fluffy, 3-4 minutes.½ cup creamy peanut butter, 4 tbsp unsalted butter, ½ cup granulated sugar, ½ cup light brown sugar
- Add the vanilla and egg, mixing to incorporate.1 tsp vanilla extract, 1 large egg
- Finish with flour and baking soda and mix until no dry streaks remain.1 cup all-purpose flour, 1 tsp baking soda
- Using a cookie scoop, drop tablespoon-sized balls on a parchment-lined baking sheet.
- Press a cross pattern using the tines of a fork on each dough ball and bake in preheated oven 10-15 minutes. The center should still be soft with the edges just set.
- Remove from the oven and cool on pan for 5 minutes.
- Remove from the pan to cooling rack to finish cooling.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
This recipe as all of your others is so reliable. Made it for fun and everyone at work loved them.
Just added this to me personal recipe file to keep and pass on to others.
Thank you so much, I’ve learned so much from you.
Especially when you teach me about the basics.
Hey Kaleb, MerryChristmas, I am 76 and never made a good chocolate chip cookie until I found your receipe and your pointers when it comes to measuring. Guess what, my children requested chocolate chippers this year for Christmas. 🎄 you are awesome !
Can I replace flour for Almond flour?
Loved these cookies! So chewy and delicious!
Love, love, love! Thank you for an easy yummy PB cookie. Hubby loves them and that is what counts!
I do have peanuts so I don’t do the fork thingy LOL
Kaleb keep doing what you are doing with all your ”non-professional” skills, for me they are professional level!!! A+ 5*
Thank you Kaleb for your fun video. My favorite thing to do is bake and share with friends, co-workers, and neighbors. I’m so excited to continue to follow The Grey Boxwood.
With Love and Appreciation, your fan,
Casey E.
P.S. I started following The Grey Boxwood because I plan on painting my kitchen cabinets white over Thanksgiving and I found you video as a tutorial. Still a scary project, but I feel a little more confident that I can do it! Again, Thank you.
Just made these tonight after seeing your YT video. Oh yeah, this IS a keeper recipe! I love that it has half the butter than most other PB recipes. They are delicious and so easy and quick to make!