Peanut Butter Cookie delivers rich sweetness and craveable texture—slice, share, and try not to snag one early.
The One-Bowl Peanut Butter Cookie That Disappears Fast
A pantry-friendly, peanut-butter-forward cookie that comes together fast and always leaves someone sneaking a second one.
These cookies are the answer to the weekday snack scramble and the last-minute bake-sale request: few ingredients, one mixing bowl, and a predictably irresistible result. The recipe leans on creamy peanut butter and a blend of granulated and packed brown sugar, so each bite carries that warm, nutty sweetness kids and grown-ups both reach for first.
Texture is everything here — tender, slightly chewy centers with just enough crisp at the edges. The brown sugar brings a hint of caramel warmth that plays nicely against the savory nuttiness, while a small pinch of salt keeps the flavor balanced. If you like the classic look, press the dough gently with a fork for that familiar crisscross finish before baking.
Practical, too: you can cream the butter and sugars quickly with a hand mixer (about 1–2 minutes) or do it by hand in a pinch. The dough is forgiving — chill it briefly for thicker cookies or scoop and freeze portions for fresh-baked treats on demand. Short bake time means you’ll have warm cookies in under 20 minutes from start to finish.
Bring a plate to school pick-up, tuck a few into lunches, or set them out with milk after homework. They’re unfussy, crowd-pleasing, and dangerously easy to reach into the cookie jar — slice, share, and try not to snag one early.
Ingredients
How to Make Peanut Butter Cookie
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and packed brown sugar together until light and smooth, about 1–2 minutes with a hand mixer or 3–4 minutes by hand.
- Beat in the egg and vanilla extract until fully combined and slightly fluffy.
- Stir in the peanut butter until the mixture is even and smooth.
- Sprinkle the baking soda and salt over the batter and fold them in until just combined; do not overmix.
- Use a 1.5 tablespoon scoop (or heaping tablespoon) to portion dough onto the prepared sheet, spacing cookies about 2 inches apart.
- Gently flatten each cookie with the tines of a fork in a crisscross pattern to about 1/2-inch thickness. Bake for 10–12 minutes, until edges are set and tops are slightly golden but centers still soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Recipe yields about 12 cookies (serve 3 cookies per person for 4 servings).
Recipe Card
Peanut Butter Cookie
Peanut Butter Cookie delivers rich sweetness and craveable texture—slice, share, and try not to snag one early.
- Prep
- 15 min
- Cook
- 12 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and packed brown sugar together until light and smooth, about 1–2 minutes with a hand mixer or 3–4 minutes by hand.
- Beat in the egg and vanilla extract until fully combined and slightly fluffy.
- Stir in the peanut butter until the mixture is even and smooth.
- Sprinkle the baking soda and salt over the batter and fold them in until just combined; do not overmix.
- Use a 1.5 tablespoon scoop (or heaping tablespoon) to portion dough onto the prepared sheet, spacing cookies about 2 inches apart.
- Gently flatten each cookie with the tines of a fork in a crisscross pattern to about 1/2-inch thickness. Bake for 10–12 minutes, until edges are set and tops are slightly golden but centers still soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Recipe yields about 12 cookies (serve 3 cookies per person for 4 servings).
Nutrition
- Carbohydrates
- 50
- Saturated Fat
- 13.7
- Sodium
- 350
- Fiber
- 3.6
- Unsaturated Fat
- 29.1
- Protein
- 16.5
- Fat
- 43
- Cholesterol
- 77
- Trans Fat
- 0.1
- Calories
- 650
- Sugar
- 43