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Peanut butter cookies in a baking dish next to a dish of peanut butter.
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Easy Peanut Butter Cookies

Easy peanut butter cookie recipe makes soft and tender peanut butter cookies in one bowl, no chilling, and in less than 30 minutes.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 30 cookies
Calories 137kcal
Author Kate @ I Heart Eating

Equipment

Ingredients

  • ½ cup butter at room temperature
  • ½ cup light brown sugar packed
  • ½ cup granulated sugar
  • 1 cup peanut butter not natural
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 ½ cup all-purpose flour properly measured
  • ¾ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ cup granulated sugar
US Customary - Metric

Instructions

  • Preheat oven to 350F.
  • Beat the butter, brown sugar, and 1/2 cup granulated sugar together in a large mixing bowl until well-combined, about 2-3 minutes.
    ½ cup butter, ½ cup light brown sugar, ½ cup granulated sugar
  • Add peanut butter and mix until incorporated.
    1 cup peanut butter
  • Mix in egg and vanilla extract until combined.
    1 teaspoon vanilla extract, 1 large egg
  • Add the flour, baking powder, and kosher salt. Mix in just until combined.
    1 ½ cup all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon kosher salt
  • Scoop 1.5 tablespoons dough, roll in remaining 1/4 cup sugar.
    ¼ cup granulated sugar
  • Place the scoops of dough 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat.
  • Flatten cookies with a fork in a criss-cross pattern.
  • Bake cookies for about 8-10 minutes. The edges should look set and the middles should look soft and slightly underdone.
  • Let the cookies cool completely on baking sheet.

Video

[adthrive-in-post-video-player video-id="6ChgiSLY" upload-date="2026-03-01T00:28:45+00:00" name="Easy Peanut Butter Cookies" description="Easy peanut butter cookies are made in one bowl with no chilling necessary in less than 30 minutes. Best of all, these soft and tender peanut butter cookies that practically melt in your mouth!" player-type="default" override-embed="default"]

Notes

    • Butter: I use salted butter in this recipe. If you'd like to use unsalted butter, increase the salt to 3/4 teaspoon.
    • Peanut butter: I use regular peanut butter. I don't recommend using natural peanut butter in this recipe.
    • Flour: It's important to properly measure the flour. I recommend weighing the dry ingredient for the most accurate measurements. If not, you can stir or sift the flour to break it up, lightly spoon it into the measuring up, and then level. Avoid packing the flour as that will give you dry or dense cookies.
    • Kosher salt: I like to use kosher salt in this recipe. The kosher salt gives the cookies more of a salty bite throughout the cookie. If you would prefer to use table salt, use half of the amount.
    • Nutrition values are estimates. 

Nutrition

Serving: 1cookie | Calories: 137kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 103mg | Potassium: 73mg | Fiber: 1g | Sugar: 9g | Vitamin A: 102IU | Calcium: 14mg | Iron: 1mg