Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Easy Peanut Butter Cookies 4.2 (188) 18 Reviews Quick and simple to make, these classic cookies have a short ingredient list and are big on peanut butter flavor. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on December 20, 2024 Rate PRINT Share Servings: 12 Yield: 1 dozen Jump to recipe They're made with just a few ingredients—no flour, no butter—yet these easy peanut butter cookies are sweet, salty, crisp, and hard to resist. You probably already have the everyday ingredients in your pantry: creamy peanut butter, granulated sugar, egg, baking soda, and vanilla extract (you can skip the vanilla if you prefer). They take less than 15 minutes to make and just 12 minutes to bake (you’ll also need to allow time for them to cool). Finished with the familiar cross-hatch pattern, the cookies are also gluten-free and dairy-free. The only downside is how easy they are to eat—they tend to disappear fast! Grant Webster Our 30 Most Popular Cookie Recipes Ever 5 Tips for Making the Best Peanut Butter Cookies Not all peanut butter is the same. Natural peanut butter will produce a drier cookie than if you use a commercial brand like Jif or Skippy. Make sure the ingredients are at room temperature before you make these cookies—they will be much easier to mix. We call for a stand mixer, but you can easily make the cookies without one. A stand or hand mixer makes it quicker, but just use a wooden spoon to combine the ingredients. Making the crosshatch: Use the tines of a fork to flatten each cookie and make the crosshatch pattern but press gently—you don’t need to totally flatten the cookies. The peanut butter cookie dough looks greasy and is softer than a typical cookie made with flour (and butter) so handle the dough and the cookies gently—and don’t be tempted to add flour. Cook Mode (Keep screen awake) Ingredients 1 cup creamy peanut butter 1 large egg 1 cup sugar, plus more for sprinkling 1 teaspoon baking soda 1 teaspoon pure vanilla extract (optional) ¼ teaspoon coarse salt Directions Grant Webster Preheat oven, prep baking sheet, and mix ingredients: Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together peanut butter, egg, sugar, baking soda, vanilla, if using, and salt until well combined. Grant Webster Scoop dough onto baking sheet: Using a 1 3/4-inch scoop, scoop dough onto prepared baking sheet, spacing 2 inches apart. Grant Webster Make crosshatch pattern on cookies: Using the tines of a fork, gently press down on each scoop in a crosshatch pattern. Grant Webster Sprinkle with sugar and bake: Sprinkle with sugar and transfer baking sheet to oven. Bake until slightly puffed, 11 to 12 minutes. Cookies will still be soft. Let cool for 5 minutes. Grant Webster Cool: Carefully transfer cookies to a wire rack and let cool completely. Grant Webster Variation: Crunchy Peanut Butter Cookies Simply use crunchy peanut butter in place of smooth. How to Store Peanut Butter Cookies Most of us don’t have to worry about how long peanut butter cookies will last because these treats tend to disappear fast. Store them in an airtight container at room temperature for up to seven days. Storing Peanut Butter Cookie Dough The uncooked dough can be formed into balls and frozen till hard on a baking sheet. Carefully remove from the baking sheet and transfer to a freezer bag. Freeze for up to four months. Alternatively, wrap the dough in plastic wrap and refrigerate for up to four days before baking. Frequently Asked Questions Do you have to use eggs for this recipe? Yes, you have to use eggs for this recipe. Eggs have fat which helps with flavor and texture (peanut butter also has fat). If you’re looking for a peanut butter cookie that is egg-free, we recommend trying our no-bake peanut butter cookies. Why put fork marks on peanut butter cookies? We put fork marks on peanut butter cookies, also known as a crosshatch pattern, for more than just decoration. Peanut butter cookie dough is very dense, so pressing the dough with a fork helps to flatten each cookie so it bakes evenly. How do you know when peanut butter cookies are done? You know when peanut butter cookies are done when the edges are light brown. Remove the baking sheet from the oven if you need to check if they are done. Err on the side of less done rather than more done because the cookies will harden as they cool. Why are my peanut butter cookies crumbling apart? Your peanut butter cookies are crumbling apart because they are overbaked. Overbaking peanut butter cookies makes them dry out, causing them to crumble. Ensure you follow the baking instructions in the recipe to avoid this from happening to your cookies. Other Peanut Butter Cookie Recipes to Try Peanut-Butter-Oat Drop Cookies With Jam Peanut Butter Blossom Cookies Chocolate-Peanut Butter Surprise Cookies Peanut Butter-Chocolate Chunk Cookies Peanut-Butter Sandwich Cookies Peanut Butter No-Bake Cookies Crunchy Peanut-Butter Cookies Peanut Butter and Jelly Thumbprints Originally appeared: The Martha Stewart Show, February 2012 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.