These 15 minute peanut butter cookies are super soft with thick, chewy centers and loaded with delicious peanut butter flavor. Easy to to make and fun to share, everyone loves these cookies!
Whoever invented peanut butter cookies deserves a gold star. I mean, what’s not to love about a soft on the inside, crispy on the outside, salty, sweet peanut buttery cookie? Drool. You guys know I’m a chocolate chip cookie girl through and through, but I’ll never say no to a really good peanut butter cookie. And give me a dozen made in just 15 minutes from start to finish? Yes, please!
These 15 minute peanut butter cookies really should be called Too Good To Be True Peanut Butter Cookies. Not only are they super easy to make, but these classic cookies are freezer friendly and fun to share. They have all the qualities of a perfect pb cookie that I look for….slightly crispy exteriors with soft, tender centers and plenty of nutty, buttery flavor. Everyone LOVES these cookies!
INGREDIENTS YOU NEED FOR 15 MINUTE PEANUT BUTTER COOKIES
You can make these cookies in 15 minutes or less using ingredients you probably already have in your pantry. Here’s what you”ll need:
- Peanut butter
- Baking powder
WHICH PEANUT BUTTER IS BEST FOR COOKIES?
You know that super healthy, all natural peanut butter that you love to spread on your morning toast or add to your favorite banana smoothie? Yeah, that’s not the kind you want to use in this recipe. Take it from me, for the best taste and texture, reach for the no-stir, creamy pb like Jif or Skippy. Natural peanut butters made without stabilizers have a lot of oil that will completely change the texture of the cookies. I’m team creamy peanut butter all the way, but crunchy peanut butter works too!
TIPS FOR PEANUT BUTTER COOKIES
Use room temperature ingredients. The beauty of these cookies is that they come together in just minutes but you will need to set the butter, peanut butter and egg out long enough to reach room temperature. I suggest sticking with unsalted butter here but if you are using salted butter, reduce the added kosher salt from 1/4 teaspoon to just a pinch.
Do not over mix. For the softest cookies, do not over mix the dough. Once you add in the dry ingredients, mix only until a few tiny streaks of flour remain. Speaking of flour, be sure to measure the flour correctly. Too much flour will create a dry cookie. For best results, use a kitchen scale like this one to measure the flour.
For extra crunch, sprinkle with sugar. If you love that added crunch on the outside of your cookies, sprinkle a little granulated sugar over the tops just before baking. Delish!
WHEN ARE THE COOKIES DONE?
Because these peanut butter cookies don’t bake up with extra golden brown edges, it can be tough to tell when the cookies are done. Err on the side of under baking the cookies unless you want a very crunchy peanut butter cookie. For soft cookies, remove the cookie sheet from the oven when the edges and centers of the cookies are set but still soft and pale. The cookies will continue to bake from the residual heat once you remove the pan from the oven.
CAN I MAKE THE COOKIE DOUGH IN ADVANCE?
Yes! You can mix up the dough up to three days in advance and store it tightly covered in the refrigerator. Once you are ready to bake the cookies, simply let the cookie dough rest at room temperature for about 30 minutes before scooping the dough into balls. Fresh out of the fridge the dough will be too cold and stiff to scoop properly so it just needs a little time to soften up on the kitchen counter. Once the dough is scooped, bake the cookies as you normally would.
HOW TO STORE PEANUT BUTTER COOKIES
To keep the cookies soft and tender, store them tightly covered in an airtight container for up to five days. They make a delicious after school treat for the kids and I’ve never met a better midnight snack. Plus they’re the perfect size for dunking in a glass of milk! You can also freeze the cookie dough before baking by scooping the dough onto a parchment lined baking sheet and freezing for one hour. Then transfer the frozen dough balls to a large plastic freezer bag and freeze for up to three months. Just bake off a few cookies at a time straight from the freezer whenever the craving strikes. Don’t forget to add a couple of minutes to the baking time if using frozen dough.
I just know you are going to love these cookies as much as I do. Bake a batch today or bookmark this recipe for a little weekend baking sesh.
Love this easy peanut butter cookie recipe? Try these favorites too:Print
Say hello to your new favorite peanut butter cookie recipe! Made ultra soft with thick, chewy centers and loaded with delicious peanut butter flavor, these cookies can be made in just 15 minutes from start to finish!
8 tablespoons (113 g) unsalted butter, room temperature
1 cup (240 g) creamy peanut butter (not all natural), room temperature
3/4 cup (150 g) light brown sugar, packed
1/2 cup (100 g) granulated sugar
1 large egg, room temperature
1 1/2 teaspoons vanilla
1 1/3 cup (165 g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3 tablespoons granulated sugar, for sprinkling on top of cookies if desired
Preheat oven to 350° F. Line two baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter and peanut butter for one minute until combined.
Add the sugars and mix on low until combined. Increase speed to medium high and mix for 1 minute until light and fluffy.
Add the egg and vanilla, mixing until fully incorporated.
In a small bowl, whisk together the flour, baking soda and salt. Add the dry ingredients to the peanut butter mixture and mix on medium low until combined. Do not over mix.
Use a 1 1/2 tablespoon cookie scoop to scoop balls of the cookie dough onto the parchment paper, leaving 2 inches between each cookie. Top with a sprinkle of granulated sugar if desired.
Bake for 9-10 minutes or until centers are set. Check the oven halfway through the baking cycle and if cookies are not spreading, lift the pan and drop it onto the oven rack two or three times to help flatten the cookies. Do not over bake. Remove the cookies from the oven. If cookies are still puffed up with domed tops, lift the pan above the counter once more and drop it to help deflate and spread the cookies. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack.
To freeze cookie dough, portion out dough using a cookie scoop and freeze on a parchment lined baking sheet for 1 hour. Remove from the baking sheet and place in a large plastic freezer bag. Freeze for up to 3 months.
Store baked cookies tightly covered in a cool, dry place.