In this post, I am going to teach you how to make the best peanut butter cookies. Not only are they the best, but they are probably the easiest. These cookies are packed with flavor while being chewy and soft. They are perfect for any day of the week or any event you are planning.
(You should know, also, that this post may contain affiliaite links. These are links that make me a commission if you make a purchase. No extra cost to you, though.)
A History of Peanut Butter and the Cookies We Make With It
Peanut butter has been around since 1904. It was first introduced at the World’s Fair and quickly became an American favorite.
Before that, however, it is said that Dr John Harvey Kellogg (yes, the cereal guy) made a version of peanut butter in 1895. The St Louis physician marketed the product as a protein source for his patients with bad teeth.
The peanut butter cookie recipe was first introduced in the 1933 Pillbury Balanced Recipes cookbook. It called for rolling the cookies into balls and then pressing into them with the tines of a fork.
It did not give a reason for this practice, but Americans have been making their PB cookies that way ever since.
Making peanut butter cookies is super easy. It takes 3 ingredients and about 15 minutes to make these bad boys. They come out of the oven soft and chewy after 8-10 minutes of baking.
If you like your cookies on the crunchy side, keep them cooking for about 15 minutes.
Recipe Tips and Tricks
You can use anywhere from 1/4C to 1C of sugar in this recipe, depending on how sweet you like your cookies. I go for somewhere in the middle because too much sweetness from the sugar takes away from the taste of the peanut butter, in my opinion.
You can also use white or brown sugar. Brown sugar contains molasses, which makes it more moist and great for baking things like cookies. However, granulated white sugar works fine and won’t affect the overall chewiness or softness of your cookies.
While the recipe itself doesn’t call for water, you’ll need it. The dough used to make these cookies is STICKY. If you try to roll it in your dry hand, you’ll likeley end up a sticky mess.
A little water on your hands will keep the dough from stikcing and allow you to make perfect little dough balls.
You also want to add a little water to your fork when pressing the criss-cross pattern into them. They will stick to your fork just like your hands if you don’t.
Peanut butter and other nut butters
You can use whatever brand of peanut butter you want. They are all deliscious. You can also use either the crucny or smooth variety.
You can also substitute almond butter for peanut butter. Just know the taste will be different.
Supposedly, you can sub any other nut butter for peanut butter in a cookie recipe. I haven’t tried it, so I don’t know if that’s true or not.
Mixing the Dough
I HIGHLY recommend a stand mixer like this one if you are going to make this recipe.
If you don’t have one, a hand mixer like this one works as well.
Other than that, I hope you enjoy the recipe. Leave a comment if you make these delicious cookies and let me know how you liked it.
If you’re looking for other types of easy cookie recipes, try these:
- 1 cup peanut butter
- 1/2 cup granulated or brown sugar (more or less depending on wanted sweetness)
- 1 egg
- Preheat oven to 350 degrees F.
- Mix all ingredients together.
- Roll spoonfuls of dough into balls and place on parchment paper-lined cookie sheet (make sure to get hands wet if dough is sticky).
- Use a fork to add slight pressure to tops of cookies, forming a criss cross pattern.
- Bake for 8 to 10 minutes ir until desired chewi- or crunchiness is achieved.
- Let cool and enjoy.