Chewy peanut butter cookies that have become a staple at our house, and they take just minutes to prepare!
Does anybody else eat peanut butter by the spoonful? Or is that just us? Whether you are a peanut butter lover like we are or are simply looking to try a new recipe, these peanut butter cookies are the perfect way to curb your peanut butter cravings!!
These cookies are incredibly soft and chewy and taste like peanut butter perfection! These are our favorite peanut butter cookies and they never last long in our house!! They are extremely easy to make–with just one bowl. That’s good news for your dishes!;) All the ingredients are ones that you are bound to have in your pantry, so no extra grocery store trip either! So, there is no reason why you shouldn’t make these cookies now!:)
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We would love to see your treats!
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Chewy peanut butter cookies that have become a staple at our house, and they take just minutes to prepare!
- 3/4 cup (207g) creamy peanut butter (not natural!) (See Notes)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup (106g) granulated sugar
- 1/4 cup (55g) dark brown sugar, lightly packed (See Notes)
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup (31g) white whole wheat flour (See Notes)
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Preheat oven to 350°F.
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In a medium sized bowl, combine peanut butter, egg, and vanilla.
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Add the granulated sugar, brown sugar, baking soda, salt, and flour and mix. The dough should be very thick and crumbly--knead the dough into a large ball.
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Knead the dough into a large ball. Roll the dough into about 20 individual balls and place on a cookie sheet.
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Before baking, slightly flatten the cookies (they do not spread very much). Bake at 350°F for 9-10 minutes. Cool before serving.
For this recipe, we would suggest using creamy peanut butter rather than natural peanut butter, as it would be too runny.
In this recipe, we used dark brown sugar; however, light brown sugar can be substituted.
We used white whole wheat flour in this recipe; however, all purpose flour can be easily substituted.
Make Ahead Tip: Cookies can be stored in an airtight container at room temperature for 2-3 days. Baked cookies can be frozen for 3-4 months. This recipe can be easily doubled or tripled.
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Looking forward to making these cookies!
You don’t know me, but I’m Lisa, Leslie’s sister. I spent much of my childhood with your mama and family. I’m impressed with your site already! I understand you’ve set it up all on your own and it’s very professional. Keep up the good work, girls!!!
Hi Lisa! Thank you so much for your kind words, we so appreciate it!!
Love your website!!!! I’m going to try these soon! xoxo!
Thank you so much!:)) We hope you enjoy them!