If you love peanut butter, get ready for a real treat! These Peanut Butter Cookies are soft, chewy, and full of delicious flavor. They are super easy to make, requiring just a few ingredients you probably already have in your kitchen. Perfect for a quick dessert or snack, this recipe will quickly become a favorite!
Why Make This Recipe
So why should you make these Peanut Butter Cookies? First off, they are incredibly simple. With only three main ingredients, you can whip them up in no time. Second, they are versatile. You can enjoy them as-is, or add chocolate chips or nuts for an extra crunch. Lastly, they are perfect for sharing. Bake a batch and share them with family and friends, and you’ll be sure to impress!
How to Make World’s Best Easy Peanut Butter Cookies
Making these cookies is a breeze! Follow the steps below for delicious results every time.
Ingredients:
- 1 cup / 265 g peanut butter (smooth or crunchy – commercial spread, NOT pure peanut butter (I use Bega) (Note 1))
- 200 g / 1 cup, packed, brown sugar (Note 2)
- 1 egg
Directions:
- Place the peanut butter, brown sugar, and egg in a bowl and mix until well combined. The dough will be soft, too soft for scooping, so refrigerate it for 10 minutes.
- Meanwhile, preheat your oven to 180C / 350F (standard) or 160C / 320F (fan/convection).
- Line two baking trays with parchment paper.
- Use a cookie scoop to place 1 tablespoon scoops of the dough onto the trays, spaced about 5 cm / 2 inches apart.
- Dip a large fork into a bowl of hot tap water (this helps prevent sticking). Press down on each scoop of dough, then press the fork 90 degrees the other way to create a crisscross pattern. If the fork starts to stick, re-dip it in the water.
- Bake both trays in the oven for about 10 minutes, swapping the trays halfway through. The cookies should be light golden on the surface and golden on the edges. Bake longer if you prefer crisper cookies.
- Leave the cookies to cool on the tray. Once cool, store them in an airtight container for up to 4-5 days.
How to Serve World’s Best Easy Peanut Butter Cookies
These cookies are delicious served warm right out of the oven. Pair them with a glass of milk for a classic treat. You can also serve them with ice cream for a fun dessert option, or use them to make ice cream sandwiches.
How to Store World’s Best Easy Peanut Butter Cookies
To keep your cookies fresh, store them in an airtight container. They will stay good for about 4-5 days at room temperature. If you want to keep them longer, you can freeze them. Just place them in a freezer-safe container or bag, and they’ll stay fresh for up to 3 months.
Tips to Make World’s Best Easy Peanut Butter Cookies
- Make sure to use a good quality peanut butter for the best flavor.
- Experiment with add-ins like chocolate chips or chopped nuts for a different taste.
- If the dough is still too soft after refrigerating, add a tablespoon of flour to help it hold its shape.
Variation
You can easily customize these cookies! Try adding chocolate chips, chopped peanuts, or even a sprinkle of sea salt on top before baking for added flavor. You can also try using almond butter or cashew butter instead of peanut butter for a different twist.
FAQs
Q: Can I use natural peanut butter?
A: It’s best to use a commercial peanut butter for this recipe, as natural peanut butter may not hold together as well.
Q: How can I make these cookies healthier?
A: You can swap brown sugar for a sugar substitute or use a reduced-fat peanut butter for a lighter version.
Q: Can I freeze the cookie dough?
A: Yes! You can freeze the dough. Just scoop it out onto a baking tray and freeze until firm, then transfer to a freezer-safe bag. Bake directly from the freezer, adding a couple of extra minutes to the baking time.
Peanut Butter Cookies
Ingredients
Main Ingredients
- 1 cup peanut butter (smooth or crunchy) Use commercial spread, not pure peanut butter.
- 200 g brown sugar (packed) Ensure it is packed tightly.
- 1 large egg Room temperature preferred.
Instructions
Preparation
- Place the peanut butter, brown sugar, and egg in a bowl and mix until well combined.
- Refrigerate the dough for 10 minutes as it will be too soft for scooping.
Baking
- Preheat your oven to 180C / 350F (standard) or 160C / 320F (fan/convection).
- Line two baking trays with parchment paper.
- Use a cookie scoop to place 1 tablespoon scoops of the dough onto the trays, spaced about 5 cm / 2 inches apart.
- Dip a large fork into hot water and press down on each scoop of dough to create a crisscross pattern.
- Bake both trays in the oven for about 10 minutes, swapping the trays halfway through.
- Cookies should be light golden on the surface and golden on the edges. Bake longer if you prefer crisper cookies.
- Leave the cookies to cool on the tray.
