Peanut Butter Cookie Recipe: Easy And Amazing!

This Peanut Butter Cookie Recipe is quick and easy, only requiring 3 ingredients that can be mixed in one bowl and baked in under 10 minutes! Who knew that a simple 3 ingredient cookie could be so delicious?

These peanut butter cookies have a soft and chewy center with a crispy outer edge and cross-shaped fork markings that not only give these cookies that classic peanut butter cookie look but also help these cookies bake evenly.

WHAT YOU SHOULD KNOW ABOUT THESE PEANUT BUTTER COOKIES

Did you know that the cross-shaped fork markings on peanut butter cookies serve multiple purposes?!

Using a fork to make these markings dates far back to traditional peanut butter cookie recipes and is a way to promote even baking, create a decorative pattern, prevent over-spreading while baking, and create texture and chewiness in the cookies!

HOW SHOULD I STORE THESE PEANUT BUTTER COOKIES?

These peanut butter cookies can be stored in an airtight container or Ziploc bag in the fridge or at room temperature for up to two weeks.

Make sure that the cookies have completely cooled before storing them.

CAN I FREEZE THESE PEANUT BUTTER COOKIES?

Absolutely! Once baked and cooled, these cookies can be stored in the freezer for up to 3 months. Thaw your frozen cookies at room temperature before serving.

WHAT CAN I SERVE WITH PEANUT BUTTER COOKIES?

Enjoy a plate of these scrumptious peanut butter cookies with a glass of creamy milk, your morning coffee, or crumble them over ice cream!

DON’T I NEED TO CHILL THE COOKIE DOUGH?

I haven’t chilled the cookie dough for these peanut butter cookies, but you could if you wanted to.

Chilling cookie dough is typically done to help prevent the cookies from spreading too much while baking. It can also help the baked cookies hold their shape and not crumble. These cookies are made with creamy peanut butter and only two other ingredients.

WHAT TYPE OF PEANUT BUTTER WORKS BEST IN THESE PEANUT BUTTER COOKIES?

I’ve used creamy commercial peanut butter for these cookies, which creates a silky smooth consistency in the cookie dough and helps to keep the cookies from crumbling apart.

If you enjoy extra crunch in your peanut butter cookies, you could try crunchy commercial peanut butter.

I would stay away from using natural peanut butter for these cookies as the natural peanut butter tends to create dryer cookies due to the oil in the butter separating. You may end up with dry and crumbling cookies that don’t hold their shape when using natural peanut butter. 

TIPS FOR MAKING PEANUT BUTTER COOKIES

• Allow the baked cookie to cool slightly before serving. This will help prevent the cookies from falling apart.
• Since every oven differs, it’s a good idea to check on your cookies for around 8 minutes. Remember, you don’t want to overcook these cookies as they can become too hard and crunchy.
• You can use your hands or a small cookie scoop to measure the dough balls. It’s also worth greasing your hands slightly to prevent the cookie dough from sticking to your skin.
• I don’t recommend using only one kind of sugar. Granulated and brown sugar is needed to create peanut butter cookies that are chewy in the center and crispy outside.
• For added decadence, drizzle the cooled peanut butter cookies with melted milk chocolate or dark chocolate!