I adore making Classic Peanut Butter Cookies that brighten any dessert spread. When I mix creamy peanut butter with granulated sugar, a fresh egg, baking soda and vanilla extract, each cookie turns out soft and chewy with a sprinkle of sea salt for a delightful finish. These cookies are simplicity at its best.

Jump to Recipe

I always get excited when I whip up my Perfect Peanut Butter Cookies. They are exactly what I’ve been dreaming of: a mix between a classic peanut butter treat and a twist of moisture and chewiness you dont get every day.

I start with 1 cup of creamy peanut butter mixed with 1 cup granulated sugar. Then I add in 1 large egg at room temperature, 1/2 teaspoon baking soda, and 1/2 teaspoon vanilla extract to boost the flavor even more.

After forming the dough, I carefully place a pinch of Sea salt on each cookie to accentuate that peanut butter richness. Its kinda like making a batch of Reese’s peanut butter cookies with a slight charm of basic cookie simplicity and a chewy texture.

I cant wait for you to try these cookies, they are a must if you love a delectable peanut butter treat with that perfect level of chew.

Why I Like this Recipe

I love this recipe because it’s super simple to follow and it makes amazing cookies every time. I can just mix peanut butter with sugar, add an egg and a few little extras, and then in about 30 minutes I have these soft and chewy treats that taste awesome. I also really dig how the sea salt makes each cookie pop with flavor and balances the sweetness, even if I sometimes forget to sprinkle a pinch here and there. Lastly, I like that it’s a no-fuss recipe that doesn’t require a ton of ingredients or time which makes it perfect for quick baking sessions when I’m in a hurry.

Ingredients

Print Recipe (No Advertisments)

Peanut butter supplies protein and healthy fats while addin a rich, nutty flavor.
Sugar gives these cookies a sweet kick and provides quick carbs for energy.
An egg adds structure and a bit of protein, helpin the binder hold ingredients.
Baking soda lifts the cookie dough so they come out soft and light.
Vanilla extract boosts the flavour by addin a warm, sweet aroma in the mix.
A pinch of sea salt finishes each cookie, perfectly balancin the sweetness.

Ingredient Quantities

1 cup creamy peanut butter

1 cup granulated sugar

1 large egg, at room temperature

1/2 teaspoon baking soda

1/2 teaspoon vanilla extract

Sea salt for sprinklin’ (a pinch on each cookie)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, mix together 1 cup of creamy peanut butter and 1 cup of granulated sugar until it’s well combined.

3. Beat in 1 large egg (make sure its at room temperature) until the mixture gets smooth.

4. Stir in 1/2 teaspoon of baking soda and 1/2 teaspoon vanilla extract until they are evenly distributed.

5. Scoop out about a tablespoon of dough at a time and roll into balls.

6. Place the dough balls onto the prepared baking sheet, leaving enough space between them.

7. Lightly flatten each ball with your hand to give them that cookie shape.

8. Sprinkle a pinch of sea salt on top of every cookie.

9. Bake them in your preheated oven for about 10-12 minutes. They may look a bit soft, but they will firm up as they cool.

10. Let the cookies cool on the baking sheet for a few minutes before moving them to a cooling rack. Enjoy your soft and chewy peanut butter cookies!

Equipment Needed

1. Oven (preheat to 350°F)
2. Baking sheet (lined with parchment paper)
3. Large mixing bowl
4. Measuring cups and spoons
5. Mixing utensil (spoon or spatula)
6. Tablespoon measure or cookie scoop
7. Cooling rack

FAQ

Q: can i use chunky peanut butter instead?

A: yes, you can use chunky peanut butter but it might give your cookies a different texture than the classic creamy version.

Q: do i really need to use an egg at room temperature?

A: using a room temperature egg really helps the dough mix better, but if you forget, just leave it out for about 30 minutes or so before mixing.

Q: why do i sprinkle sea salt on top?

A: the sea salt adds a bit of a salty kick that balances the sweetness of the sugar and the richness of the peanut butter.

Q: what happens if i bake them for too long?

A: if you bake them too long, they might get too crunchy. It’s best to take them out when the edges start to firm up even if the centers might look a lil soft.

Q: can i store these cookies for later?

A: yep, you can store em in an airtight container at room temp for a few days, or freeze them for a longer storage time.

Perfect Peanut Butter Cookies Recipe Substitutions and Variations

Creamy Peanut Butter: Instead of creamy you can go for chunky peanut butter or even try almond butter if you’re feeling adventurous.
Granulated Sugar: You might swap granulated sugar for coconut sugar or light brown sugar but it might change the cookie texture a little.
Egg: If you dont have an egg, mix 1 tablespoon of flaxseed with 3 tablespoons water and let it sit for 5 minutes as a good replacement.
Baking Soda: When out of baking soda, use 1 1/2 teaspoons of baking powder instead, though the cookies may come out a bit different.
Vanilla Extract: You can use almond extract for a different flavor if you wanna mix things up.

Pro Tips

1. Always use a room temp egg; a cold one can mess with how smooth your dough gets and might make the cookies turn out too dense.
2. Don’t beat the peanut butter and sugar for too long—mix just until they’re combined. Overmixing can make the dough tougher.
3. Use a cookie scoop or even a standard tablespoon for uniform dough balls. It helps them bake evenly and look way more appealing.
4. When you flatten the dough balls, be gentle but firm. This little trick makes sure you get that soft, chewy texture everyone loves.
5. Lastly, sprinkle the sea salt evenly on top. A consistent pinch on every cookie balances the sweetness perfectly.