Peanut butter cookies do not get more classic than this: criss-crossed tops, chunky natural peanut butter in every bite, and chopped pecans for crunch. Packed brown sugar keeps them soft in the middle while the edges stay crisp. One batch makes forty cookies worth coming back to.
The Only Peanut Butter Cookie Recipe You’ll Ever Need
There’s something incredibly comforting about a warm, freshly baked peanut butter cookie. It’s a taste of childhood, a perfect companion to a glass of cold milk, and a guaranteed crowd-pleaser. This recipe delivers everything you crave: a soft and chewy center, slightly crisp edges, and an intense, nutty flavor from both chunky peanut butter and toasted pecans. Forget dry, crumbly cookies—these are the real deal, and they’re unbelievably simple to whip up!
Ingredients
• 1 ½ cups / 180g (6.3 oz) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup / 170g (6 oz) unsalted butter, room temperature
• 1 cup / 250g (8.8 oz) chunky natural peanut butter
• ⅔ cup / 145g (5.1 oz) packed brown sugar
• ⅓ cup / 67g (2.36 oz) granulated sugar
• 1 large egg, room temperature
• ½ teaspoon vanilla extract
• ½ cup / 60g (2.12 oz) chopped pecans
Instructions
1. Preheat your oven to 350°F / 175°C. Line two large baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
3. In a large bowl using a hand mixer or stand mixer, cream the room temperature butter, chunky peanut butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
4. Beat in the egg and vanilla extract until just combined.
5. With the mixer on low, gradually add the dry flour mixture to the wet , mixing until just incorporated. Be careful not to overmix. Fold in the chopped pecans with a spatula.
6. Roll the dough into 1.5-inch balls (about 2 tablespoons / 30 ml / 1 fl oz each) and place them 2 inches apart on the prepared baking sheets.
7. Using the back of a fork, gently press down on each ball to flatten it slightly. Press again from the opposite direction to create the classic criss-cross pattern.
8. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers look slightly underdone.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature.
Nutritional Information
• Yields: Approx. 40 cookies
• Cost Per Cookie: $0.19
• Nutrition Per Cookie
• Calories: 120
• Fat: 8g
• Carbohydrates: 10g
• Protein: 2g
• Fiber: 1g
• Sugar: 6g
• Sodium: 80mg
Pro Tips
• for Perfect Cookies
• For a no-stick criss-cross, dip your fork in a small amount of granulated sugar before pressing it onto each cookie.
• Do not overbake! For the perfect chewy texture, pull the cookies from the oven when the centers still look a little soft. They will continue to set on the hot baking sheet.
• Chilling the dough for at least 30 minutes before rolling will prevent the cookies from spreading too much and will deepen the flavor.
• Use room temperature , especially the butter and egg, to ensure the dough mixes together smoothly and evenly for the best texture.
FAQ
Q: Is this peanut butter cookie recipe vegetarian
A: Yes, this recipe is 100% vegetarian. It contains no meat products and uses common vegetarian-friendly baking ingredients like butter, eggs, and peanut butter.
Q: How can I make these peanut butter cookies vegan
A: To make this recipe vegan, simply substitute the unsalted butter with an equal amount of vegan butter sticks and replace the large egg with a ‘flax egg.’ To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water and let it rest for 5 minutes to thicken before use.
Q: Are these cookies a good source of vegetarian protein
A: While they are a dessert, these cookies provide a small boost of plant-based protein from the peanut butter and pecans. Each cookie contains approximately 2 grams (0.07 oz / 2 g) of protein, making them a more satisfying treat than many other cookie varieties.
Q: How should I store these vegetarian cookies to keep them fresh
A: Store the completely cooled cookies in an airtight container at room temperature for up to 5 days to maintain their soft, chewy texture. For longer storage, you can freeze them in a sealed container or freezer bag for up to 3 months.
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The Only Peanut Butter Cookie Recipe You'll Ever Need
Ingredients
Method
- Preheat your oven to 350°F / 175°C.
- Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Set aside.
- In a large bowl using a hand mixer or stand mixer, cream the room temperature butter, chunky peanut butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until just combined.
- With the mixer on low, gradually add the dry flour mixture to the wet , mixing until just incorporated. Be careful not to overmix.
- Fold in the chopped pecans with a spatula.
- Roll the dough into 1. 5-inch balls (about 2 tablespoons / 30 ml / 1 fl oz each) and place them 2 inches apart on the prepared baking sheets.
- Using the back of a fork, gently press down on each ball to flatten it slightly. Press again from the opposite direction to create the classic criss-cross pattern.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers look slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature.
- Do not overbake! For the perfect chewy texture, pull the cookies from the oven when the centers still look a little soft. They will continue to set on the hot baking sheet.
- Chilling the dough for at least 30 minutes before rolling will prevent the cookies from spreading too much and will deepen the flavor.
