25 Easy Peanut Butter Cookie Recipes Delicious

Sometimes, all you need is a little peanut butter to turn your day around, and we’ve got just the thing to sweeten the deal! Dive into our roundup of 25 Easy Peanut Butter Cookie Recipes that promise to deliver deliciousness in every bite. Whether you’re craving classic comfort or a twist on tradition, these recipes are sure to inspire your next baking adventure. Keep reading to find your new favorite!

Classic Peanut Butter Cookies

Ah, peanut butter cookies—the ultimate comfort treat that takes me back to my grandma’s kitchen every time. There’s something about their crumbly texture and rich flavor that feels like a warm hug, and today, I’m sharing my go-to recipe that never fails to delight.

Ingredients

• 1 cup of creamy peanut butter (because chunky is for sandwiches, not cookies, in my opinion)
• 1 cup of sugar (a little extra for rolling the dough in, because why not?)
• 1 large egg (room temperature, please—it makes all the difference)
• A splash of vanilla extract (the good kind, not the imitation stuff)
• A pinch of salt (to balance the sweetness just right)

Instructions

1. Preheat your oven to 350°F (175°C)—no guessing here, a thermometer is your best friend.
2. In a mixing bowl, combine the peanut butter, sugar, egg, vanilla extract, and salt. Mix until just combined; overmixing is the enemy of tender cookies.
3. Roll the dough into 1-inch balls, then roll each ball in sugar for that classic crackled look. Tip: Wet your hands slightly to prevent sticking.
4. Place the balls on a baking sheet lined with parchment paper, about 2 inches apart. Flatten each with a fork in a crisscross pattern—this isn’t just for looks; it helps them bake evenly.
5. Bake for 10-12 minutes, until the edges are just starting to brown. They’ll look underdone, but trust me, they’ll firm up as they cool. Tip: Rotate the baking sheet halfway through for even browning.
6. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Patience is key here; they’re fragile when hot.

Let these cookies cool completely, and you’ll be rewarded with the perfect balance of crisp edges and chewy centers. I love serving them with a cold glass of milk, but they’re also fantastic crumbled over vanilla ice cream for a quick dessert upgrade.

Chewy Peanut Butter Cookies

Perfectly chewy peanut butter cookies have been my go-to comfort treat since I was a kid, and I’ve tweaked this recipe to get that ideal soft-yet-chewy texture every time. There’s something about the rich, nutty flavor that just feels like home, especially when they’re still slightly warm from the oven.

Ingredients

• 1 cup of creamy peanut butter (the kind you’d eat straight from the jar)
• 1 cup of packed light brown sugar (for that deep, molasses-y sweetness)
• 1 large egg (room temperature works best)
• 1 tsp of vanilla extract (a splash for flavor)
• 1/2 tsp of baking soda (to give them a little lift)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, mix together the peanut butter, brown sugar, egg, vanilla extract, baking soda, and salt until well combined. Tip: If the dough feels too sticky, pop it in the fridge for 10 minutes to firm up.
3. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. They’ll spread a bit as they bake.
4. Use a fork to gently press down on each ball, creating a crisscross pattern. This isn’t just for looks—it helps the cookies bake evenly.
5. Bake for 10-12 minutes, or until the edges are just starting to turn golden but the centers still look soft. Tip: Don’t overbake if you want that chewy texture!
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They’ll firm up as they cool.

Best enjoyed with a glass of cold milk, these cookies have a rich peanut butter flavor and a texture that’s perfectly chewy with just the right amount of crisp around the edges. For an extra treat, try sandwiching a scoop of vanilla ice cream between two cookies for an indulgent ice cream sandwich.

Crunchy Peanut Butter Cookies

Very few things bring me as much joy as the smell of peanut butter cookies baking in the oven. It’s a scent that takes me right back to my grandma’s kitchen, where the first batch was always mine to taste test. Today, I’m sharing my go-to recipe for Crunchy Peanut Butter Cookies, a perfect blend of nostalgia and that irresistible crunch.

Ingredients

• 1 cup of creamy peanut butter (because smooth is king for that perfect texture)
• 1 cup of granulated sugar (for that sweet, sweet crunch)
• 1 large egg (the glue that holds our cookie dreams together)
• A splash of vanilla extract (because vanilla makes everything better)
• A pinch of salt (to balance out the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This little step saves so much cleanup time later.
2. In a mixing bowl, combine the peanut butter, sugar, egg, vanilla extract, and salt. Mix until everything is well incorporated. Tip: If the dough feels too sticky, pop it in the fridge for about 10 minutes to firm up.
3. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use a fork to press down on each ball, creating that classic crisscross pattern. Tip: Dip the fork in sugar before pressing to prevent sticking and add a little extra crunch.
4. Bake for 10-12 minutes, or until the edges are just starting to turn golden. They might look a bit soft coming out, but they’ll firm up as they cool. Tip: Let them sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zesty and rich, these cookies are a testament to the magic of simple ingredients. The edges are crisp, the centers slightly chewy, and they pair wonderfully with a cold glass of milk or crumbled over vanilla ice cream for an extra indulgent treat.

Peanut Butter Blossoms

First off, let me tell you, there’s nothing quite like the smell of peanut butter cookies baking in the oven to make a house feel like a home. I remember making these Peanut Butter Blossoms with my grandma, and now, every time I bake them, it’s like she’s right there with me in the kitchen.

Ingredients

• 1 cup of creamy peanut butter (because chunky just doesn’t blend the same)
• 1 cup of granulated sugar, plus a little extra for rolling
• 1 large egg (room temperature is best, but I’ve used cold in a pinch)
• A splash of vanilla extract (the real stuff, please)
• A couple of dozen Hershey’s Kisses, unwrapped (because no one wants to do that mid-baking)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Trust me, it makes cleanup a breeze.
2. In a mixing bowl, combine the peanut butter, 1 cup of sugar, egg, and vanilla extract. Mix until it’s all smooth and dreamy.
3. Roll the dough into 1-inch balls, then roll each ball in the extra sugar to coat. This gives them that perfect sparkle and slight crunch.
4. Place the balls on the prepared baking sheet, about 2 inches apart. They’ll spread a bit, so give them room to breathe.
5. Bake for 10 minutes, or until the edges are just starting to golden. Don’t overbake; they’ll firm up as they cool.
6. Immediately press a Hershey’s Kiss into the center of each cookie as soon as they come out of the oven. The heat will soften the chocolate just enough.
7. Let them cool on the baking sheet for a couple of minutes before transferring to a wire rack. Patience is key here.

Voilà! You’ve got yourself a batch of Peanut Butter Blossoms that are soft, chewy, and packed with peanut butter goodness. The chocolate kiss on top adds just the right amount of sweetness. Try serving them with a cold glass of milk for the ultimate nostalgic treat.

No-Bake Peanut Butter Cookies

Very few things in life are as satisfying as whipping up a batch of no-bake cookies, especially when they’re as easy and delicious as these peanut butter ones. I remember the first time I made them; it was a lazy Sunday afternoon, and I was craving something sweet but didn’t want to turn on the oven. These cookies were the perfect solution.

Ingredients

• 2 cups of granulated sugar
• 1/2 cup of milk
• 1/2 cup of unsalted butter
• 1/4 cup of cocoa powder
• A good splash of vanilla extract
• 1/2 cup of creamy peanut butter
• 3 cups of quick-cooking oats

Instructions

1. Grab a medium saucepan and combine the sugar, milk, butter, and cocoa powder over medium heat. Stir it occasionally until the butter melts completely.
2. Once the butter’s melted, bring the mixture to a rolling boil for exactly 1 minute. This is crucial for the right texture, so keep an eye on the clock!
3. Remove the saucepan from the heat and quickly stir in the vanilla extract and peanut butter until everything’s smooth and well combined.
4. Add the oats to the mixture, stirring until they’re fully coated. If the mixture seems too thick, a splash more milk can loosen it up.
5. Drop tablespoon-sized portions of the mixture onto wax paper or a silicone baking mat. Let them cool and set for about 30 minutes.

Zesty and rich, these cookies have a delightful chewiness from the oats and a deep peanut butter flavor that’s irresistible. For an extra treat, try sandwiching a small scoop of vanilla ice cream between two cookies for an impromptu ice cream sandwich!

Peanut Butter Chocolate Chip Cookies

Kicking off the weekend with a batch of Peanut Butter Chocolate Chip Cookies is my idea of a perfect start. There’s something about the combination of peanut butter and chocolate that feels like a warm hug, and today, I’m sharing my go-to recipe that never fails to impress.

Ingredients

• 1 cup of creamy peanut butter (because chunky just doesn’t blend as smoothly)
• 1/2 cup of unsalted butter, softened (let it sit out for a bit, no microwaving!)
• 3/4 cup of brown sugar (for that deep, molasses-y sweetness)
• 1/4 cup of granulated sugar (because we need a little crunch)
• 1 large egg (room temperature, please)
• 1 tsp of vanilla extract (a splash of liquid gold)
• 1 1/4 cups of all-purpose flour (scooped and leveled, not packed)
• 1/2 tsp of baking soda (the secret to the perfect rise)
• 1/4 tsp of salt (just a pinch to balance the sweetness)
• 1 cup of chocolate chips (because more is always better)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, cream together the peanut butter, softened butter, brown sugar, and granulated sugar until light and fluffy. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Beat in the egg and vanilla extract until just combined. Overmixing can lead to tough cookies, so keep it gentle.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until the dough comes together.
5. Fold in the chocolate chips with a spatula. Tip: Reserve a handful to press onto the tops of the cookies before baking for that bakery-style look.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Flatten each ball slightly with the back of a spoon for even baking.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Chewy, rich, and packed with peanut butter flavor, these cookies are a dream. Serve them slightly warm with a glass of cold milk, or sandwich a scoop of vanilla ice cream between two for an indulgent treat.

Gluten-Free Peanut Butter Cookies

Afternoon cravings hit me hard today, and nothing satisfies like a batch of warm, gluten-free peanut butter cookies. I remember the first time I tried making them; my kitchen was a mess, but the cookies were a hit! Now, they’re my go-to when I need a quick, guilt-free treat.

Ingredients

• 1 cup of creamy peanut butter (the kind you’d eat straight from the jar)
• 1 cup of sugar (because life’s too short for less sweet)
• 1 large egg (room temperature, please)
• A pinch of salt (just to balance the sweet)
• A splash of vanilla extract (because why not?)

Instructions

1. Preheat your oven to 350°F. This is the perfect temp to get those cookies golden without burning.
2. In a mixing bowl, combine the peanut butter, sugar, egg, salt, and vanilla extract. Mix until smooth. Tip: If the dough feels too sticky, pop it in the fridge for 10 minutes.
3. Roll the dough into balls, about 1 tablespoon each, and place them on a baking sheet lined with parchment paper.
4. Flatten each ball with a fork, making a crisscross pattern. This isn’t just for looks; it helps them bake evenly.
5. Bake for 10-12 minutes. They might look underdone, but they’ll firm up as they cool. Tip: Let them sit on the baking sheet for 5 minutes before moving to a wire rack.

Last bite reveals a melt-in-your-mouth texture with a rich peanut butter flavor that’s not too sweet. Try sandwiching a scoop of vanilla ice cream between two cookies for an epic gluten-free dessert.

Vegan Peanut Butter Cookies

These vegan peanut butter cookies are my go-to when I need a quick, satisfying treat that everyone will love. They’re incredibly easy to whip up, and the best part? You probably have all the ingredients in your pantry right now.

Ingredients

• 1 cup of creamy peanut butter (the kind you’d eat straight from the jar)
• 1 cup of sugar (because let’s be honest, we’re here for the sweetness)
• A splash of vanilla extract (for that cozy, homemade flavor)
• A couple of tablespoons of almond milk (just enough to bring the dough together)
• A pinch of salt (to balance out the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, mix together the peanut butter and sugar until well combined. Tip: If your peanut butter is stiff, warming it slightly can make mixing easier.
3. Add the vanilla extract, almond milk, and salt to the bowl. Stir until the dough comes together. It should be soft but not sticky. Tip: If the dough is too dry, add a teaspoon more almond milk at a time until it’s just right.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use a fork to press them down slightly, creating that classic crisscross pattern. Tip: Dipping the fork in sugar before pressing can add a little extra crunch.
5. Bake for 10-12 minutes, or until the edges are just starting to turn golden. They’ll firm up as they cool, so don’t overbake!
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Every bite of these cookies is packed with rich peanut butter flavor and just the right amount of sweetness. They’re perfect with a glass of almond milk or crumbled over your morning oatmeal for a decadent twist.

Peanut Butter Oatmeal Cookies

Finally, a cookie recipe that combines my two favorite things: peanut butter and oatmeal. There’s something about the way these two ingredients come together that feels like a warm hug on a chilly afternoon. I remember whipping up a batch during a lazy Sunday, and the aroma filling the kitchen was absolutely divine.

Ingredients

• 1 cup of creamy peanut butter (the kind you’d eat straight from the jar)
• 1/2 cup of packed brown sugar (for that deep, molasses-y sweetness)
• 1 large egg (room temperature works best)
• 1 tsp of vanilla extract (a splash for flavor)
• 1/2 tsp of baking soda (the lift in our cookies)
• 1 and 1/2 cups of old-fashioned oats (for that perfect chew)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, mix together the peanut butter, brown sugar, egg, and vanilla extract until smooth. Tip: If the mixture feels too thick, a quick 10-second microwave blast can make it easier to stir.
3. Stir in the baking soda and salt, then fold in the oats until everything is well combined. The dough will be thick and sticky—that’s exactly what you want.
4. Using a tablespoon, scoop out the dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Tip: Wet your hands slightly to prevent the dough from sticking to you.
5. Flatten each ball slightly with the back of a fork, creating a crisscross pattern. This not only looks classic but helps the cookies bake evenly.
6. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: They’ll look a bit soft when they come out, but they’ll firm up as they cool—trust the process.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How these cookies turn out is nothing short of magical—crispy on the edges, chewy in the middle, with a rich peanut butter flavor that’s not too sweet. I love serving them slightly warm with a glass of cold milk, or even crumbling them over vanilla ice cream for an indulgent treat.

Peanut Butter and Jelly Cookies

Zesty as a summer morning, these Peanut Butter and Jelly Cookies bring back all the childhood nostalgia but with a grown-up twist. I remember sneaking spoonfuls of peanut butter straight from the jar, and now, I’ve found a way to make that guilty pleasure shareable (and slightly more sophisticated).

Ingredients

• 1 cup of creamy peanut butter (the kind you can’t stop eating by the spoonful)
• 1 cup of sugar (because sweetness is non-negotiable)
• 1 large egg (to bind all that peanut buttery goodness)
• A splash of vanilla extract (for that hint of sophistication)
• A couple of tablespoons of your favorite jelly (I’m team grape, but you do you)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This little trick saves you from scrubbing peanut butter off the pan later.
2. In a mixing bowl, combine the peanut butter, sugar, egg, and vanilla extract. Mix until it’s smooth and no sugar granules are left. Tip: If the dough feels too sticky, pop it in the fridge for 10 minutes to firm up.
3. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb to make a small indent in the center of each ball.
4. Fill each indent with about 1/2 teaspoon of jelly. Don’t overfill, or you’ll have a sticky situation on your hands (literally).
5. Bake for 10-12 minutes, or until the edges are just starting to turn golden. They’ll look soft coming out of the oven, but they’ll firm up as they cool. Tip: Let them sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yieldingly soft with a chewy center and a sweet jelly surprise, these cookies are a playful twist on the classic PB&J. Try serving them with a glass of cold milk for the ultimate throwback snack, or get fancy and pair them with a dessert wine for your next dinner party.

Peanut Butter Snickerdoodles

My kitchen smells like a cozy bakery right now, all thanks to the batch of Peanut Butter Snickerdoodles I just pulled out of the oven. There’s something magical about the combination of peanut butter and cinnamon sugar that makes these cookies irresistible, and I’m here to share the love (and the recipe) with you.

Ingredients

• 1 cup of creamy peanut butter (the kind you’d eat straight from the jar)
• 1 cup of sugar, plus a couple of tablespoons for rolling
• 1 large egg (room temperature works best)
• 1 teaspoon of vanilla extract (a splash more if you’re feeling extra)
• 1 teaspoon of baking soda
• A generous pinch of salt
• 1 tablespoon of cinnamon (for that snickerdoodle signature)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, mix together the peanut butter, 1 cup of sugar, egg, vanilla extract, baking soda, and salt until well combined. The dough will be thick and sticky—that’s perfect.
3. In a small bowl, mix the remaining sugar with the cinnamon for rolling.
4. Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture until fully coated. Tip: Wet your hands slightly to prevent the dough from sticking.
5. Place the balls on the prepared baking sheet, about 2 inches apart. Flatten each slightly with the back of a fork in a crisscross pattern. This not only looks pretty but helps them bake evenly.
6. Bake for 10-12 minutes, until the edges are just set. They’ll look soft but will firm up as they cool. Tip: Don’t overbake; they continue to cook on the sheet out of the oven.
7. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: If you can wait that long.

Perfectly chewy with a crispy sugar crust, these Peanut Butter Snickerdoodles are a dream. Try serving them slightly warm with a glass of cold milk for the ultimate comfort food moment.

Peanut Butter Cup Cookies

Very few things in life bring me as much joy as the combination of peanut butter and chocolate, especially when it’s baked into a cookie. I remember the first time I tried a peanut butter cup cookie; it was love at first bite, and I’ve been perfecting my recipe ever since.

Ingredients

• 1 cup of creamy peanut butter (because chunky just doesn’t blend as well here)
• 1/2 cup of unsalted butter, softened (trust me, it makes all the difference)
• 1/2 cup of granulated sugar (for that perfect sweetness)
• 1/2 cup of packed brown sugar (for a hint of molasses goodness)
• 1 large egg (room temperature, please)
• 1 tsp of vanilla extract (a splash of love)
• 1 1/4 cups of all-purpose flour (the backbone of our cookie)
• 1/2 tsp of baking soda (for that rise)
• 1/4 tsp of salt (just a pinch to balance the sweetness)
• A couple of dozen mini peanut butter cups, unwrapped (because more is more)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This little step saves so much cleanup time later.
2. In a large bowl, cream together the peanut butter, butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3 minutes with a mixer. Tip: Scrape down the sides of the bowl halfway through to ensure everything mixes evenly.
3. Beat in the egg and vanilla extract until just combined. Overmixing here can make the cookies tough, so easy does it.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just incorporated. Tip: If the dough feels too sticky, pop it in the fridge for 30 minutes. It’ll be easier to handle.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Gently press a mini peanut butter cup into the center of each ball. Tip: Don’t press too hard; the cookie will spread and envelop the peanut butter cup as it bakes.
6. Bake for 10-12 minutes, or until the edges are just starting to turn golden. They might look underdone, but they’ll firm up as they cool.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This patience-testing step ensures they don’t fall apart.

Crunchy on the outside, soft and gooey on the inside, these cookies are a textural dream. Serve them slightly warm with a glass of cold milk for the ultimate comfort food experience.

Peanut Butter Cookie Dough Bites

Absolutely nothing beats the joy of sneaking a spoonful of cookie dough, right? But let’s be honest, the guilt and the raw eggs always hold us back. That’s why I’m obsessed with these Peanut Butter Cookie Dough Bites—safe, no-bake, and packed with all the nostalgic flavors we love.

Ingredients

• 1 cup of creamy peanut butter (because chunky is just not the vibe here)
• A couple of tablespoons of honey (for that perfect sweetness)
• A splash of vanilla extract (because vanilla makes everything better)
• 1/2 cup of oat flour (for that doughy texture without the raw flour scare)
• A pinch of salt (to balance the sweetness)
• 1/4 cup of mini chocolate chips (for those melty little surprises)

Instructions

1. In a medium bowl, mix the peanut butter and honey until smooth. Tip: If your peanut butter is too thick, warm it up for a few seconds in the microwave to make mixing easier.
2. Stir in the vanilla extract and salt. This is where the magic starts to happen, folks.
3. Gradually add the oat flour, mixing until the dough comes together. It should feel like traditional cookie dough—soft but not sticky. Tip: If it’s too sticky, add a bit more oat flour; if too dry, a tad more peanut butter.
4. Fold in the mini chocolate chips. Tip: Reserve a few to press on top of each bite for that bakery-style finish.
5. Roll the dough into small balls, about 1 inch in diameter, and place them on a parchment-lined tray.
6. Chill in the fridge for at least 30 minutes to firm up. This patience-testing step is crucial for the perfect texture.

Velvety smooth with a slight chew, these bites are a dream. Try rolling them in crushed peanuts or drizzling with melted chocolate for an extra decadent touch.

Peanut Butter Thumbprint Cookies

Back when I was a kid, my grandma used to make these peanut butter thumbprint cookies that were the highlight of my visits. Now, I’ve tweaked her recipe a bit to make it my own, but the soul-warming goodness remains the same. Perfect for a cozy afternoon or as a sweet gift, these cookies are a no-fuss treat that’ll have everyone asking for more.

Ingredients

• 1 cup of creamy peanut butter (the kind you’d eat straight from the jar)
• 1 cup of sugar (because we’re making cookies, not health food)
• 1 large egg (room temperature is best, but who has time for that?)
• A splash of vanilla extract (because it makes everything better)
• A pinch of salt (to balance the sweetness)
• Your favorite jam or jelly (about a half cup, but who’s measuring?)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. No parchment? A light grease will do.
2. In a mixing bowl, combine the peanut butter, sugar, egg, vanilla extract, and salt. Mix until it’s all one happy family. Tip: If the dough feels too sticky, pop it in the fridge for 10 minutes.
3. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Leave some space between them; they’ll spread a bit.
4. Now, the fun part: press your thumb into the center of each ball to make a well. Don’t be shy; you want a good space for that jam.
5. Fill each thumbprint with about ½ teaspoon of your chosen jam. Tip: Warm the jam slightly for easier filling.
6. Bake for 10-12 minutes, until the edges are just starting to golden. They’ll look soft but will firm up as they cool. Tip: Let them sit on the baking sheet for 5 minutes before moving to a wire rack.

Delightfully crumbly with a gooey center, these cookies are a textural dream. Serve them with a cold glass of milk or crumble them over vanilla ice cream for an instant dessert upgrade.

Peanut Butter M&M Cookies

These Peanut Butter M&M Cookies are the perfect blend of chewy and crunchy, with a sweet surprise in every bite. I remember the first time I made them; my kitchen smelled like a candy store, and my family couldn’t resist sneaking a few before dinner!

Ingredients

• 1 cup of creamy peanut butter (the kind you’d eat straight from the jar)
• 1 cup of light brown sugar, packed (because we like it sweet)
• 1 large egg (room temperature works best)
• 1 tsp of vanilla extract (just a splash for flavor)
• 1 tsp of baking soda (the secret to the perfect rise)
• A pinch of salt (to balance the sweetness)
• 1 cup of M&M’s (plus a handful more for pressing on top)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, mix together the peanut butter, brown sugar, egg, vanilla extract, baking soda, and salt until well combined. Tip: If the dough feels too sticky, pop it in the fridge for 10 minutes.
3. Gently fold in the M&M’s, saving some for the tops of the cookies. This ensures every cookie has a colorful surprise inside.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. They’ll spread as they bake.
5. Press a few extra M&M’s on top of each dough ball for that picture-perfect look.
6. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: They’ll look a bit underdone in the middle, but they’ll firm up as they cool.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Tip: This step is crucial for that chewy texture we love.

Munching on these cookies is like biting into a piece of childhood nostalgia. The peanut butter base is rich and comforting, while the M&M’s add a playful crunch. Try serving them with a cold glass of milk for the ultimate treat!

Peanut Butter Coconut Cookies

Remember those lazy Sunday afternoons when the only thing that could lift your spirits was the smell of something sweet baking in the oven? That’s exactly what these Peanut Butter Coconut Cookies bring to mind for me. They’re the perfect blend of nutty and tropical, with a texture that’s just the right amount of chewy and crisp.

Ingredients

• 1 cup of creamy peanut butter (because chunky just doesn’t blend as smoothly here)
• 1/2 cup of granulated sugar (for that sweet, sweet crunch)
• 1/2 cup of packed brown sugar (to add a bit of molasses depth)
• 1 large egg (room temperature, please, unless you enjoy uneven mixing)
• 1 tsp of vanilla extract (a splash of liquid gold)
• 1/2 cup of shredded coconut (for that tropical vibe)
• 1/2 tsp of baking soda (the unsung hero of lift)
• A pinch of salt (to balance all that sweetness)

Instructions

1. Preheat your oven to 350°F (175°C). Trust me, starting with a cold oven is a recipe for sadness.
2. In a large bowl, mix the peanut butter, granulated sugar, brown sugar, egg, and vanilla extract until smooth. Tip: Scrape the sides of the bowl halfway through to ensure everything is evenly incorporated.
3. Fold in the shredded coconut, baking soda, and salt. The dough will be thick, but that’s exactly what we want.
4. Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Tip: Leave about 2 inches between each cookie because they will spread.
5. Flatten each ball slightly with the back of a fork, creating a criss-cross pattern. This isn’t just for looks; it helps the cookies bake evenly.
6. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so resist the urge to overbake.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Last but not least, these cookies are a dream with their crispy edges and chewy centers, packed with the rich flavor of peanut butter and the subtle sweetness of coconut. Try serving them with a cold glass of almond milk for a match made in heaven.

Peanut Butter Banana Cookies

Sometimes, the best recipes come from the simplest combinations, and these peanut butter banana cookies are no exception. I stumbled upon this recipe one lazy Sunday when my bananas were a tad too ripe for my morning cereal, and let me tell you, it was a happy accident.

Ingredients

• 1 cup of creamy peanut butter (the kind you can’t stop eating by the spoonful)
• 2 ripe bananas, mashed (about 1 cup)
• 1/2 cup of brown sugar (for that deep, molasses-y sweetness)
• 1 egg (because every good cookie needs a binder)
• A splash of vanilla extract (because why not?)
• 1 cup of all-purpose flour (to give it just the right amount of chew)
• 1/2 tsp of baking soda (for that perfect rise)
• A pinch of salt (to balance all that sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This little step saves so much cleanup time later.
2. In a large bowl, mix together the peanut butter, mashed bananas, brown sugar, egg, and vanilla extract until well combined. Tip: If your peanut butter is too thick, warming it slightly makes mixing easier.
3. Gently fold in the flour, baking soda, and salt until just combined. Overmixing can lead to tough cookies, and nobody wants that.
4. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. They’ll spread a bit as they bake.
5. Bake for 10-12 minutes, or until the edges are just starting to turn golden. They might look a little soft in the middle, but they’ll firm up as they cool.
6. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This patience-testing step ensures they don’t fall apart.

Goodness, these cookies are a dream – soft and chewy with the perfect balance of peanut butter and banana. Try serving them slightly warm with a glass of cold milk for the ultimate comfort food experience.

Peanut Butter Espresso Cookies

Zesty mornings call for a kick, and what better way to start than with these Peanut Butter Espresso Cookies? I stumbled upon this recipe during a caffeine-fueled baking spree, and let me tell you, it’s been a game-changer for my afternoon slumps.

Ingredients

• 1 cup of creamy peanut butter (the kind you’d eat straight from the jar)
• 1 cup of granulated sugar (because life’s sweet enough)
• 1 large egg (room temp, please)
• 1 tbsp of instant espresso powder (for that much-needed buzz)
• A pinch of salt (to balance the sweetness)
• 1 tsp of vanilla extract (the good stuff)
• A handful of chocolate chips (because why not?)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper. Trust me, it’s a lifesaver for cleanup.
2. In a bowl, mix the peanut butter, sugar, egg, espresso powder, salt, and vanilla extract until smooth. Tip: If the dough feels too sticky, pop it in the fridge for 10 minutes.
3. Fold in the chocolate chips gently. They’re the surprise in every bite.
4. Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them about 2 inches apart. They’ll spread, so give them room to breathe.
5. Bake for 10-12 minutes until the edges are just set. Tip: They’ll look underdone, but they’ll firm up as they cool. Resist the urge to overbake!
6. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: This is the perfect time to pour yourself a coffee to pair with your creation.

How these cookies turn out is nothing short of magic—crispy edges with a chewy center, and that espresso punch? Chef’s kiss. Try serving them warm with a dollop of peanut butter on top for an extra indulgent treat.

Peanut Butter Maple Cookies

Very few things in life bring me as much joy as the smell of peanut butter and maple syrup wafting through my kitchen on a lazy Saturday afternoon. It’s a combo that screams comfort, and these cookies are my go-to when I need a little pick-me-up or something sweet to share with friends.

Ingredients

• 1 cup of creamy peanut butter (the kind you’d eat straight from the jar)
• 1/2 cup of pure maple syrup (none of that imitation stuff)
• 1 large egg (room temperature works best)
• A splash of vanilla extract (because it makes everything better)
• A pinch of salt (to balance the sweetness)
• 1/2 tsp of baking soda (for that perfect rise)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This little trick saves so much cleanup time!
2. In a mixing bowl, whisk together the peanut butter, maple syrup, egg, vanilla extract, salt, and baking soda until smooth. If the batter feels too sticky, a tip is to wet your hands slightly when shaping the cookies.
3. Scoop out tablespoon-sized balls of dough and place them on the prepared baking sheet, spacing them about 2 inches apart. They’ll spread a bit, so give them room to breathe.
4. Flatten each ball slightly with the back of a fork, creating a criss-cross pattern. This not only looks classic but helps them bake evenly.
5. Bake for 10-12 minutes, or until the edges are just starting to turn golden. They might seem soft, but they’ll firm up as they cool—another pro tip!
6. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Patience is key here; they’re fragile when hot.

These cookies strike the perfect balance between chewy and crisp, with the maple syrup adding a depth of flavor that’s just irresistible. Try serving them slightly warm with a drizzle of extra maple syrup for an over-the-top treat that’ll have everyone asking for the recipe.

Peanut Butter Honey Cookies

Whenever I think of comfort food, my mind instantly goes to these Peanut Butter Honey Cookies. They’re the perfect blend of sweet and savory, with a texture that’s just the right amount of chewy. I remember making these for the first time during a rainy afternoon, and now, they’re my go-to recipe for any occasion.

Ingredients

• 1 cup of creamy peanut butter (the kind you can’t stop eating with a spoon)
• 1/2 cup of honey (for that natural sweetness)
• 1 large egg (room temperature works best)
• 1 tsp of vanilla extract (a splash for flavor)
• 1/2 tsp of baking soda (just a pinch to help them rise)
• A couple of pinches of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, mix together the peanut butter, honey, egg, vanilla extract, baking soda, and salt until well combined. Tip: If the mixture feels too sticky, a light spray of cooking oil on your hands can help when shaping the cookies.
3. Roll the dough into balls, about 1 tablespoon each, and place them on the prepared baking sheet. Flatten each ball slightly with a fork to create those classic peanut butter cookie criss-crosses.
4. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: They might look a bit soft when they come out, but they’ll firm up as they cool, so resist the urge to overbake.
5. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Tip: For an extra touch, drizzle a little extra honey on top before serving.

Rich in flavor with a melt-in-your-mouth texture, these cookies are a hit every time. Try serving them with a glass of cold milk or crumbled over vanilla ice cream for an indulgent treat.

Peanut Butter Cinnamon Cookies

Very few things bring me as much joy as the smell of peanut butter cookies baking in the oven, especially when they’re spiced with a hint of cinnamon. It’s a recipe I stumbled upon during a lazy Sunday afternoon, and now, it’s a staple in my kitchen. Let me share this little piece of happiness with you.

Ingredients

• 1 cup of creamy peanut butter (because chunky just doesn’t blend as smoothly)
• 1 cup of sugar (I sometimes use a mix of brown and white for a deeper flavor)
• 1 large egg (room temperature, always)
• 1 tsp of vanilla extract (a splash more if you’re feeling adventurous)
• 1 tsp of cinnamon (because why not?)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F. This is the perfect temp for cookies that are crispy on the outside and chewy inside.
2. In a bowl, mix the peanut butter, sugar, egg, vanilla extract, cinnamon, and salt until smooth. Tip: If the dough feels too sticky, pop it in the fridge for 10 minutes.
3. Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Tip: Leave enough space between them; they’ll spread a bit.
4. Flatten each ball with a fork, making a crisscross pattern. This isn’t just for looks; it helps them bake evenly.
5. Bake for 10-12 minutes, until the edges are just starting to brown. Tip: They’ll look underdone, but trust me, they’ll firm up as they cool.
6. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Kind of magical how these cookies turn out, right? The cinnamon adds a warm, spicy note that plays so well with the peanut butter. Serve them slightly warm with a glass of cold milk, and you’ve got yourself a little slice of heaven.

Peanut Butter Almond Cookies

Whenever I find myself craving something sweet yet wholesome, these Peanut Butter Almond Cookies are my go-to. They’re the perfect blend of nutty and sweet, with a texture that’s just right—crispy on the edges and chewy in the middle. Plus, they’re incredibly easy to whip up, even on those lazy Sunday afternoons when baking feels like a chore.

Ingredients

• 1 cup of creamy peanut butter (the kind you’d eat straight from the jar)
• 1 cup of granulated sugar (because sometimes, simple is best)
• 1 large egg (room temperature, please—it makes a difference)
• A generous handful of almonds, roughly chopped (for that crunch we all love)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This little step saves so much cleanup time later.
2. In a mixing bowl, combine the peanut butter, sugar, egg, and salt. Mix until everything is well incorporated. Tip: If the dough feels too sticky, pop it in the fridge for about 10 minutes—it’ll be easier to handle.
3. Roll the dough into balls, about the size of a tablespoon, then gently press each ball down with a fork to create that classic criss-cross pattern. Don’t forget to press a few chopped almonds onto the top of each cookie for extra texture and flavor.
4. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: They might look a bit underdone when you take them out, but they’ll firm up as they cool—trust the process.
5. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Tip: If you can resist, letting them sit for a bit makes them even chewier.

These cookies strike the perfect balance between rich peanut butter flavor and the subtle crunch of almonds. I love serving them slightly warm with a glass of cold milk, but they’re just as delicious packed into lunchboxes or shared at your next book club meeting.

Peanut Butter White Chocolate Cookies

Zesty and sweet, these Peanut Butter White Chocolate Cookies are my go-to when I need a quick fix of something indulgent yet comforting. I remember the first time I whipped these up during a late-night craving session, and let’s just say, the batch didn’t last till morning!

Ingredients

• 1 cup of creamy peanut butter (the kind you’d eat straight from the jar)
• 1/2 cup of granulated sugar (because we’re keeping it sweet and simple)
• 1 large egg (room temperature, please, for that perfect blend)
• 1 tsp of vanilla extract (a splash of liquid gold)
• 1/2 cup of white chocolate chips (because more is more when it comes to chocolate)
• A pinch of salt (to balance all that sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Trust me, this saves so much cleanup time.
2. In a mixing bowl, combine the peanut butter, sugar, egg, vanilla extract, and salt. Mix until smooth. Tip: If the dough feels too sticky, pop it in the fridge for 10 minutes.
3. Fold in the white chocolate chips gently. You want them evenly distributed but not smashed.
4. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. They’ll spread a bit, so give them room to breathe.
5. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: They might look underdone, but they’ll firm up as they cool.
6. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: This is the hardest part—waiting!

Warm, chewy, and packed with pockets of melted white chocolate, these cookies are a dream. I love serving them slightly warm with a glass of cold milk for that classic combo, but honestly, they’re just as good straight from the cookie jar.

Peanut Butter Double Chocolate Cookies

Absolutely nothing beats the comfort of biting into a warm, gooey chocolate cookie, especially when it’s packed with peanut butter and double the chocolate. I remember whipping up a batch of these during a rainy afternoon, and the aroma alone was enough to gather the whole family in the kitchen, eager for a taste.

Ingredients

• 1 cup of creamy peanut butter (because chunky is great, but we’re going for smooth here)
• 1/2 cup of unsalted butter, softened (let it sit out for a bit, no microwaving!)
• 3/4 cup of granulated sugar (for that perfect sweetness)
• 3/4 cup of packed brown sugar (hello, molasses goodness)
• 2 large eggs (room temperature, please)
• 1 tsp of vanilla extract (a splash of love)
• 1 1/4 cups of all-purpose flour (the backbone of our cookies)
• 1/2 cup of cocoa powder (double chocolate, remember?)
• 1 tsp of baking soda (for that rise)
• A pinch of salt (just a pinch)
• 1 cup of chocolate chips (because more is more)

Instructions

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Trust me, it’s a cleanup lifesaver.
2. In a large bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This is where your arm gets a workout!
3. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
4. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this to the peanut butter mixture, mixing just until combined. Overmixing is the enemy of tender cookies.
5. Fold in the chocolate chips. I like to reserve a handful to press on top of the cookies before baking for that bakery-style look.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. They’ll spread, so give them room to breathe.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool, so resist the urge to overbake.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This patience-testing step ensures they don’t fall apart.

Let me tell you, these cookies are a dream with their crisp edges, chewy centers, and bursts of melty chocolate. Serve them slightly warm with a glass of cold milk, or crumble them over vanilla ice cream for an indulgent dessert. Either way, they’re bound to disappear fast!

Peanut Butter Pretzel Cookies

Back when I was a kid, my grandma used to make these peanut butter pretzel cookies that were the perfect mix of salty and sweet. I’ve tweaked her recipe a bit over the years, but the essence remains the same—a cookie that’s impossible to eat just one of.

Ingredients

• 1 cup of creamy peanut butter (the kind you grew up with, none of that natural stuff for this recipe)
• 1 cup of sugar (because we’re not pretending these are health food)
• 1 large egg (room temperature, please)
• 1 tsp of vanilla extract (the good stuff, not imitation)
• A couple of handfuls of mini pretzels, crushed (for that salty crunch)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This is my go-to for easy cleanup.
2. In a large bowl, mix together the peanut butter, sugar, egg, and vanilla extract until smooth. Tip: If the mixture feels too sticky, a splash of milk can loosen it up.
3. Gently fold in the crushed pretzels and a pinch of salt. The pretzels should be evenly distributed but not completely pulverized.
4. Roll the dough into balls, about the size of a tablespoon, and place them on the prepared baking sheet. Tip: For uniform cookies, I use a small ice cream scoop.
5. Flatten each ball slightly with the back of a fork, creating a crisscross pattern. This isn’t just for looks—it helps them bake evenly.
6. Bake for 10-12 minutes, until the edges are just starting to turn golden. Tip: They’ll look underdone, but they’ll firm up as they cool.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Just out of the oven, these cookies are soft with a slight chew, and the pretzel bits add this amazing salty crunch. I love serving them with a cold glass of milk or crumbling them over vanilla ice cream for an extra decadent treat.

Conclusion

Savor the simplicity and delight of these 25 easy peanut butter cookie recipes, perfect for any home cook looking to whip up something sweet. Whether you’re a baking novice or a seasoned pro, there’s a recipe here to satisfy your cravings. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy baking!

Bella Bacinos