Buttery Peanut Cookies

I’ve been whipping up these peanut butter cookies for years whenever I want to wow folks without much work. They’re loaded with nutty flavor and just the right touch of sweetness. Plus, that good old fork mark takes everybody right back to childhood.

I first made these late one night when my pantry was almost empty but I needed cookies fast. Now, whenever friends drop by, this is the snack they beg me to make. Goes to show: sometimes easy wins the day.

Irresistible Ingredients

• Egg: Binds everything together and comes together best if you let it sit out and lose the chill first.
• Sugar: Sweetens and gives that craveable crisp. Regular white sugar nails the classic bite, but you can swap for brown if you want a caramel kick.
• Vanilla extract: Adds cozy flavor notes that tie it all together. Real vanilla stands out, but fakes can work in a pinch.
• Peanut butter: Choose creamy for smooth bites or chunky for a crash of peanut bits. It’s got enough natural oil, so skip any extra fats.

Easy Directions

Let Them Cool Down:

Let the cookies hang out on the baking tray for five minutes before you try to move them. They’ll finish setting up and won’t fall apart as easily. Then move them to a wire rack so air gets underneath—it keeps their bottoms from getting soggy.

The Baking Part:

Slide your tray into the hot oven and bake for about 8–10 minutes. Keep an eye out near the end—the edges should look set and just a hint golden. The middles will still feel super soft. Don’t go too long, or they’ll turn dry as they cool.

Time to Shape:

Grab about a tablespoon of dough and roll into a ball with your hands. Place them spaced out on your lined tray, then lightly flatten and make that classic crisscross with a fork, squishing each to roughly half their thickness.

Get Mixing:

First, stir together your peanut butter and sugar until it lightens up and gets smooth. Next, toss in your egg and vanilla. Mix again until the dough comes together and doesn’t stick to the bowl anymore—takes a couple minutes.

Get Ready:

Switch the oven to 350°F (or 175°C) and line your baking tray. Parchment or silicone works great—easier cleanup, and nothing sticks. Move your oven rack to the middle to bake them evenly.

Pin it

Every summer I’d stand by my grandma in her sunny kitchen making these together. She always sprinkled salt on before they went in the oven—I still do and love how it makes the sweet and nutty flavors pop even more.

Simple Storage

Store your peanut butter cookies in a sealed container on the counter for five days, though honestly they’re usually gone long before then. If you want to stretch it out, pop them in the fridge for a couple weeks with parchment between layers. They’ll firm up, but stay tasty. You can even freeze them for up to three months—just let them sit out for an hour before you dive in.

Fun Mix-Ins

This dough plays nice with all kinds of extras. Stir in a handful of chocolate chips for a rich combo, or toss in mini M&Ms for a colorful sweet. Grownups go nuts for a bit of crushed salted nuts and a swirl of dark chocolate poured on after baking. Sometimes, I’ll add cinnamon to the dough and roll in cinnamon sugar before making the fork marks.

Serving Ideas

These cookies are just right for making ice cream sandwiches—try rolling the edges in crushed nuts or chips. Crush a few to use as a crust for a chilled peanut butter cheesecake. They’re awesome with cold milk, hot coffee, or a glass of dessert wine if you’re feeling fancy. Make up gift bags or tins for an easy, thoughtful present.

Pin it

If you want a sweet bite without much fuss and with big flavor, these cookies totally fit the bill.

Frequently Asked Questions

→ Could I go for crunchy peanut butter instead of smooth?

Definitely! Crunchy peanut butter brings extra bites of peanut throughout. You’ll just get chunkier cookies with a fun texture.

→ Why are my cookies falling apart?

If your cookies break up, it's probably from staying too long in the oven or tossing in too much sugar. Try pulling them out a bit sooner, or cut the sugar back a little. They should look just a bit soft in the middle when you pull them from the oven.

→ How do I keep these cookies fresh?

Let them cool down and stick them in a tight-sealed container. They’re good on the counter for five days. Pop them in the freezer with paper between stacks and they’ll last a few months.

→ Is it okay to mix chocolate chips in the dough?

Go for it! About half a cup of chocolate chips does the trick. Any type—milk, dark, or semi-sweet—works great with the peanut taste.

→ Are these treats gluten-free?

Yep, there’s no flour here. Just give your peanut butter label a glance to be totally safe about gluten if you need to be extra careful.

→ What's the reason for smashing cookies with a fork?

Pushing the dough with a fork makes a crisscross that helps them cook right. Peanut butter dough is pretty thick, so that step helps them cook through and get that signature look.