Dessert
Peanut Butter Cookies
These are the iconic peanut butter cookies that appear at every bake sale and holiday table—soft and chewy in the center with crispy edges, made with natural peanut butter and a hit of vanilla. The crosshatch pattern isn't just for looks; it's the telltale mark of a proper, properly-pressed peanut butter cookie.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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Peanut Butter Cookies — common questions
Why are my peanut butter cookies too dry?
You're likely baking them too long or your dough is too stiff. Remove them when the edges are golden but the very center still looks slightly soft—they firm up as they cool. If your dough is too dry before baking, add 1 tablespoon of milk at a time until it's soft enough to roll.
Can I freeze peanut butter cookie dough?
Yes, freeze balls on a tray for 2 hours, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time.
Can I make these ahead?
Baked cookies keep in an airtight container at room temperature for up to 5 days. Place parchment between layers to prevent sticking.
What if I don't have a mixer?
Cream butter and peanut butter together by hand with a wooden spoon for about 5 minutes until light and fluffy, then proceed as directed. It will take longer but works fine.
Can I use almond or sunflower seed butter instead?
Yes, either will work well, but the flavor will be noticeably different and less peanut-forward—these become almond cookies, not peanut butter cookies.
How do I store and reheat leftovers?
Store in an airtight container at room temperature for up to 5 days. Reheat in a 300°F oven for 2-3 minutes to restore crispness, or eat at room temperature.
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