Classic Peanut Butter Cookies

Linked to National Peanut Day on September 13, peanut butter cookies are a beloved American classic. Creamy peanut butter and chopped roasted peanuts give them rich, nutty depth and a soft, chewy bite.

Serves 6 · 15 min prep · 12 min cook

Estimate for one serving

• 285 cal
• 8g protein
• 28g carbs
• 17g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup all-purpose flour
• 1/3 cup roasted salted peanuts, chopped

Instructions

1. 1Preheat the oven to 350°F and line two baking sheets with parchment paper so the cookies release cleanly.
2. 2In a large mixing bowl, beat the peanut butter, sugar, egg, and vanilla together until the mixture looks smooth, glossy, and fully combined.
3. 3Sprinkle in the baking soda, salt, and flour, then fold gently with a spatula until a soft, slightly sticky dough forms with no dry pockets.
4. 4Fold the chopped roasted peanuts through the dough so every scoop gets crunchy bits.
5. 5Scoop rounded tablespoons of dough and roll them into balls between your palms; space them about 2 inches apart on the prepared sheets.
6. 6Use a fork to press a classic crisscross pattern on top of each ball, flattening them to about ½-inch thick.
7. 7Bake one sheet at a time for 10 to 12 minutes, until the edges turn light golden and the centers look just set but still soft.
8. 8Let the cookies cool on the sheet for 5 minutes so they firm up, then transfer to a wire rack to finish cooling completely.
9. 9Serve warm or at room temperature; store leftovers in an airtight container so the peanut flavor stays bold.