Peanut Butter Cookies

Soft and chewy peanut butter cookies are easy to make and are perfect with a cup of coffee or a glass of milk. They might even be good for breakfast!  😉

It’s safe to say that my family loves peanut butter. At any given time, we may have at least 3 or more jars of peanut butter in our pantry. This is an everyday staple we don’t run out of.

As a former teacher, field trips were always on our list of things to do and places to go every year. The best part of the trip, for me, was lunch. Brown bag lunches packed by the lunchroom staff were always the star of the show. Our lunchroom made the best peanut butter and syrup sandwiches. Yes, syrup, not jelly.

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Peanut Butter Cookies
Soft and Chewy Peanut Butter Cookies

At times, the staff would make ham or turkey sandwiches for the teachers. I always ended up trading with a child my sandwich for theirs. And today, I would still rather have a peanut butter sandwich over a ham sandwich.

So, with that being said, peanut butter is one of my favorite go-to foods. Hey, what can I say–I love it!

Today, I am sharing with you my favorite peanut butter cookie. It is a soft and chewy cookie and so full of flavor.

These peanut butter cookies are definitely for the peanut butter lover. Get your children involved in making these cookies. They can mix, measure, and criss-cross the tops. And the best part–they can eat them warm from the oven.

I like to bake my cookies just until they are a little brown on the bottom. You may prefer to leave yours in the oven longer. Just not too long…

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Peanut Butter Cookies
Soft and Chewy Peanut Butter Cookies

Ingredients:

1 cup peanut butter
1 stick butter (1/2) cup
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 tablespoon vanilla
1 1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Instructions:

Preheat oven to 350 degrees. Spray a cookie sheet with nonstick spray. Set aside.

Using a stand mixer or hand mixer, cream peanut butter, butter, and white and brown sugars. Cream until smooth. Add egg and vanilla. Mix well.

In another bowl, mix flour, baking soda, baking powder, and salt.

Using a slow speed on your mixer, slowly combine the flour mixture with the peanut butter mixture. Mix until combined.

Using a small cookie scoop or a tablespoon, roll the dough into balls and place them on the baking sheet.
Use the back of a fork and press down each ball to flatten. Use criss-cross patterns.

Bake 8-9 minutes. Let cool slightly on the baking sheet and then transfer to a cooling rack.

These are very soft cookies. Handle gently.

Store in an airtight container. I usually keep mine in a zip-top bag on the kitchen counter. They go fast…no need to keep out of sight. 🙂

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For other dessert ideas:

Homemade Cinnamon Rolls

Chocolate Marble Gooey Butter Cake

Old Fashioned Tea Cake Cookies

Easy Banana Pudding

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Peanut Butter Cookies

Soft and Chewy Peanut Butter Cookies

Gina Abernathy
Soft and chewy peanut butter cookies are easy to make and are perfect with a cup of coffee or a glass of milk. They might even be good for breakfast!  😉
Prep Time 10 mins
Cook Time 9 mins
Total Time 19 mins
Servings 10 people

Ingredients
  

  • 1 cup peanut butter
  • 1 stick butter 1/2 cup
  • 1/2 cup white sugar
  • 1/2 cup Brown Sugar
  • 1 egg
  • 1 tablespoon vanilla
  • 1 1/2 cups all purpose flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon Salt

Instructions
 

  • Preheat oven to 350 degrees. Spray a cookie sheet with nonstick spray. Set aside.
  • Using a stand mixer or hand mixer, cream peanut butter, butter, and white and brown sugars. Cream until smooth. Add egg and vanilla. Mix well.
  • In another bowl, mix flour, baking soda, baking powder, and salt.
  • Using a slow speed on your mixer, slowly combine the flour mixture with the peanut butter mixture. Mix until combined.
  • Using a small cookie scoop or a tablespoon, roll the dough into balls and place them on the baking sheet. Use the back of a fork and press down each ball to flatten. Use criss-cross patterns.
  • Bake 8-9 minutes. Let cool slightly on the baking sheet and then transfer to a cooling rack.

Notes

These are very soft cookies. Handle gently.
Store in an airtight container. I usually keep mine in a zip-top bag on the kitchen counter. They go fast...no need to keep out of sight. 🙂

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