Peanut butter cookies are one of those recipes I always come back to, especially when I crave something that pairs well with a cold glass of milk. I love that they are simple, the ingredients are easy to find, and you don’t have to spend much time in the kitchen. Crunchy peanut butter gives the perfect texture – crisp on the outside and soft on the inside, without being heavy or dry. Usually, I prepare the dough a little in advance and then let it chill in the fridge while I take care of other things around the house.
Quick Info
Total time: about 1 hour and 40 minutes (including chilling time for the dough)
Preparation time: 15 minutes
Chilling time for the dough: 1 hour
Baking time: 20-25 minutes
Servings: 20-24 cookies (depending on size)
Difficulty: easy
Recipe type: cookies, snack, suitable for Christmas
Ingredients
150 g butter (at room temperature)
100 g powdered vanilla sugar
1 egg (also at room temperature)
4 tablespoons peanut butter (I use crunchy for extra texture)
300 g flour
1 packet baking powder
optional: melted chocolate (to fill the center of the cookies after baking)
Instructions
1. Take all the ingredients out of the fridge in advance so they reach room temperature. The final result will have a more uniform texture.
2. In a large bowl, mix the butter with the powdered sugar until you achieve a fluffy, light-colored mixture. There’s no need to overdo it; two to three minutes with a mixer is sufficient.
3. Add the egg and mix again, just until well incorporated.
4. Incorporate the peanut butter. Mix well until homogeneous.
5. Add the sifted flour and baking powder. Switch from the mixer to a spatula or spoon to avoid overworking the dough. In a few minutes, you should have a fairly dense dough that doesn’t stick to your hands.
6. Cover the bowl and let the dough chill for an hour. The dough will become firmer and easier to shape.
7. Once the dough has hardened, take it out of the fridge. Line a large baking tray with parchment paper.
8. Break off small pieces of dough and form balls the size of a walnut. Gently flatten them in your palm. Place them on the tray, leaving a little space between each.
9. With your finger (or the back of a teaspoon), gently press in the center of each cookie to make an indentation.
10. Place the tray in the preheated oven at medium heat (180°C for reference). Bake the cookies for 20-25 minutes, until the edges turn a light golden color.
11. Remove the tray and transfer the cookies to a wire rack to cool completely. They will be quite soft right after baking but will firm up as they cool.
12. Optional: Melt some chocolate and put a teaspoon in each indentation in the center. Let it set before storing.
Why I Make This Recipe Often
This recipe is practical because it doesn’t require expensive or hard-to-find ingredients and doesn’t involve complicated techniques. The cookies keep well and stay fresh for days. I also love the flexibility of the recipe – I can whip it up quickly when I want something sweet or prepare it in advance for holidays or snacks.
Tips and Variations
Tips
Let the ingredients reach room temperature for better results.
Do not overwork the dough after adding the flour to avoid tough cookies.
The indentation can be easily made with your finger; it doesn’t need to be very deep.
Bake them on a single level in the oven for even cooking.
Substitutions
Crunchy peanut butter can be swapped for creamy if you prefer no chunks.
Powdered vanilla sugar can be replaced with plain powdered sugar and half a packet of vanilla sugar.
Variations
You can add a little salt if you’re using unsalted butter.
Instead of melted chocolate, you can use thick jam or even caramel after baking.
Serving Ideas
Cookies can be served plain, with cold milk or coffee.
They can be placed in a nice box and given as a Christmas gift or as a snack.
Frequently Asked Questions
1. Can the dough be frozen?
Yes, the dough can be frozen, but I recommend shaping it into balls first. When you want to use it, let it thaw in the fridge, then continue from the flattening and shaping step.
2. Can I use a different type of flour?
It’s best to use regular all-purpose flour. I haven’t tried whole wheat or gluten-free options, but the texture will be different.
3. How long do the cookies last?
In a sealed container, they stay fresh for 5-6 days without any issues. If filled with chocolate or jam, the moist layer may affect the texture after a few days.
4. What kind of peanut butter should I use?
I usually use peanut butter with chunks (crunchy), but creamy works too if you prefer a smoother texture.
5. Can they be made without eggs?
The basic recipe includes an egg. I haven’t tested it without, but you may need a substitute (like banana puree or a mixture of water with a bit of flaxseed meal), but the final texture will not be the same.
Nutritional Values
Values are estimated per cookie (from 24 pieces), without chocolate:
Calories: approx. 110-120 kcal
Protein: 2 g
Fat: 6 g
Carbohydrates: 12 g
Fiber: 0.5 g
Values may vary depending on the exact type of peanut butter and the size of the cookies. If you add chocolate, the caloric and fat content increases.
Storage and Reheating
Peanut butter cookies store very well in an airtight container at room temperature for up to a week. They don’t need reheating, and their texture stays better if they sit for a few hours after baking. If you want to serve them warm, you can gently heat them for a few seconds in the microwave, but it’s not necessary. If you’ve filled them with chocolate, be careful not to stack them to avoid sticking.
Quick Info
Total time: about 1 hour and 40 minutes (including chilling time for the dough)
Preparation time: 15 minutes
Chilling time for the dough: 1 hour
Baking time: 20-25 minutes
Servings: 20-24 cookies (depending on size)
Difficulty: easy
Recipe type: cookies, snack, suitable for Christmas
Ingredients
150 g butter (at room temperature)
100 g powdered vanilla sugar
1 egg (also at room temperature)
4 tablespoons peanut butter (I use crunchy for extra texture)
300 g flour
1 packet baking powder
optional: melted chocolate (to fill the center of the cookies after baking)
Instructions
1. Take all the ingredients out of the fridge in advance so they reach room temperature. The final result will have a more uniform texture.
2. In a large bowl, mix the butter with the powdered sugar until you achieve a fluffy, light-colored mixture. There’s no need to overdo it; two to three minutes with a mixer is sufficient.
3. Add the egg and mix again, just until well incorporated.
4. Incorporate the peanut butter. Mix well until homogeneous.
5. Add the sifted flour and baking powder. Switch from the mixer to a spatula or spoon to avoid overworking the dough. In a few minutes, you should have a fairly dense dough that doesn’t stick to your hands.
6. Cover the bowl and let the dough chill for an hour. The dough will become firmer and easier to shape.
7. Once the dough has hardened, take it out of the fridge. Line a large baking tray with parchment paper.
8. Break off small pieces of dough and form balls the size of a walnut. Gently flatten them in your palm. Place them on the tray, leaving a little space between each.
9. With your finger (or the back of a teaspoon), gently press in the center of each cookie to make an indentation.
10. Place the tray in the preheated oven at medium heat (180°C for reference). Bake the cookies for 20-25 minutes, until the edges turn a light golden color.
11. Remove the tray and transfer the cookies to a wire rack to cool completely. They will be quite soft right after baking but will firm up as they cool.
12. Optional: Melt some chocolate and put a teaspoon in each indentation in the center. Let it set before storing.
Why I Make This Recipe Often
This recipe is practical because it doesn’t require expensive or hard-to-find ingredients and doesn’t involve complicated techniques. The cookies keep well and stay fresh for days. I also love the flexibility of the recipe – I can whip it up quickly when I want something sweet or prepare it in advance for holidays or snacks.
Tips and Variations
Tips
Let the ingredients reach room temperature for better results.
Do not overwork the dough after adding the flour to avoid tough cookies.
The indentation can be easily made with your finger; it doesn’t need to be very deep.
Bake them on a single level in the oven for even cooking.
Substitutions
Crunchy peanut butter can be swapped for creamy if you prefer no chunks.
Powdered vanilla sugar can be replaced with plain powdered sugar and half a packet of vanilla sugar.
Variations
You can add a little salt if you’re using unsalted butter.
Instead of melted chocolate, you can use thick jam or even caramel after baking.
Serving Ideas
Cookies can be served plain, with cold milk or coffee.
They can be placed in a nice box and given as a Christmas gift or as a snack.
Frequently Asked Questions
1. Can the dough be frozen?
Yes, the dough can be frozen, but I recommend shaping it into balls first. When you want to use it, let it thaw in the fridge, then continue from the flattening and shaping step.
2. Can I use a different type of flour?
It’s best to use regular all-purpose flour. I haven’t tried whole wheat or gluten-free options, but the texture will be different.
3. How long do the cookies last?
In a sealed container, they stay fresh for 5-6 days without any issues. If filled with chocolate or jam, the moist layer may affect the texture after a few days.
4. What kind of peanut butter should I use?
I usually use peanut butter with chunks (crunchy), but creamy works too if you prefer a smoother texture.
5. Can they be made without eggs?
The basic recipe includes an egg. I haven’t tested it without, but you may need a substitute (like banana puree or a mixture of water with a bit of flaxseed meal), but the final texture will not be the same.
Nutritional Values
Values are estimated per cookie (from 24 pieces), without chocolate:
Calories: approx. 110-120 kcal
Protein: 2 g
Fat: 6 g
Carbohydrates: 12 g
Fiber: 0.5 g
Values may vary depending on the exact type of peanut butter and the size of the cookies. If you add chocolate, the caloric and fat content increases.
Storage and Reheating
Peanut butter cookies store very well in an airtight container at room temperature for up to a week. They don’t need reheating, and their texture stays better if they sit for a few hours after baking. If you want to serve them warm, you can gently heat them for a few seconds in the microwave, but it’s not necessary. If you’ve filled them with chocolate, be careful not to stack them to avoid sticking.