In a medium mixing bowl:
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Add the peanut butter, sugar, egg, and vanilla.
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Stir or beat until smooth, thick, and fully combined.
The dough will be dense—this is normal.
3. Shape the Cookies
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Scoop about 1 tablespoon of dough.
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Roll into balls.
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For crispy cookies, roll the balls in granulated sugar before placing them on the baking sheet.
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Place each dough ball about 2 inches apart.
4. Create the Classic Crosshatch Pattern
Using a fork, gently press down vertically, then horizontally, creating the traditional crisscross peanut butter cookie pattern.
5. Bake
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For chewy cookies: Bake 8–9 minutes, just until edges look barely set.
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For crunchy cookies: Bake 11–12 minutes, until golden and firm around the edges.
Do not overbake—cookies continue to firm up as they cool.
6. Cool Before Serving
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
⭐ Texture Guide: Crunchy vs. Chewy
For Chewy Peanut Butter Cookies
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Bake shorter
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Add 1 tablespoon brown sugar to the dough
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Under-mix slightly for a softer crumb
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Cool on the baking sheet (minimal drying)
For Crunchy Peanut Butter Cookies
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Roll in sugar before baking
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Flatten cookies more before baking
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Bake an additional 2–3 minutes
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Cool completely on a wire rack to crisp up
⭐ Expert Tips for Perfect Cookies Every Time
Tip 1: Choose the Right Peanut Butter
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Creamy peanut butter gives the most consistent texture.
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Natural peanut butter may cause the dough to be oily or crumbly.
Tip 2: Don’t Overbake
Peanut butter cookies firm up a lot as they cool. Take them out while they still look slightly soft in the center—especially if you want them chewy.
Tip 3: Chill the Dough if It’s Too Soft
If your dough seems sticky or too loose to roll, refrigerate for 10 minutes.
Tip 4: Add Mix-Ins for Fun Variations
These cookies are incredibly adaptable. Try:
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Mini chocolate chips
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Chopped peanuts
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Sea salt flakes on top
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A Hershey’s Kiss for peanut butter blossoms
⭐ Troubleshooting
Cookies spreading too much?
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Dough may be too warm → chill for 10 minutes.
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Peanut butter too oily → add 1 tablespoon flour.
Cookies too dry or crumbly?
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Add 1 tablespoon oil OR a teaspoon of milk.
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Use a softer peanut butter brand.
Cookies not flattening?
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Press dough balls more firmly with the fork before baking.
⭐ Storage Instructions
These cookies store beautifully:
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Room temperature: 5–7 days in an airtight container
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Freezer (baked cookies): 3 months
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Freezer (dough balls): 2 months
Freeze dough balls with fork marks already pressed so you can bake them anytime.
⭐ Why This Recipe Works So Well
This is a foundational peanut butter cookie recipe that keeps everything simple while producing outstanding results. With only a handful of ingredients, every flavor shines—rich peanut butter, warm vanilla, and caramelized sugar. The dough is easy to handle, the baking is quick, and the results are consistently delicious whether you prefer chewy or crunchy cookies.
Families love this recipe because kids can help roll the dough and make the crosshatch pattern. Busy bakers love it because it requires minimal cleanup and no mixer. Holiday bakers love it because the cookies stay fresh for days and pack beautifully in cookie tins.
⭐ Final Thoughts
This Easy Peanut Butter Cookie recipe proves that you don’t need complicated ingredients or hours in the kitchen to create a nostalgic, crowd-pleasing treat. Whether you’re baking for the holidays, gifting them to friends, or simply craving a homemade dessert, these cookies are guaranteed to satisfy. Their versatility—chewy or crunchy—means you can tailor them to your taste every single time.
Bake a batch, pour a glass of milk, and enjoy the simple pleasure of a classic peanut butter cookie made perfectly your way.
