Peanut Butter Cookies

When you’re craving a batch of homemade cookies but don’t have time to spare, these no-chill peanut butter cookies are the perfect solution. With their soft, chewy centers and iconic criss-cross design, they’re a delightful treat that comes together in no time. Grab your ingredients and preheat your oven—it’s cookie time!

Ingredients You’ll Need:

• 1 1/2 cups (180g) all-purpose flour
• 1/2 cup (113g) unsalted butter, at room temperature
• 1 cup (250g) peanut butter
• 1/2 cup (100g) brown sugar, lightly packed
• 1/2 cup (100g) granulated sugar
• 1 teaspoon (5mL) vanilla extract
• 1 large egg, at room temperature
• 3/4 teaspoon (3g) baking powder
• Optional: 1/4-1/2 teaspoon sea salt, depending on the saltiness of your peanut butter

Instructions:

1. Preheat Your Oven:
   • Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Prepare the Dry Ingredients:
   • Sift the flour and baking powder together into a medium-sized bowl. Whisk to combine evenly.
3. Cream the Butter and Sugars:
   • In a stand mixer fitted with a paddle attachment, cream the unsalted butter, brown sugar, and granulated sugar until light and fluffy. If your peanut butter is not salty, add 1/4-1/2 teaspoon of sea salt for balance.
4. Incorporate the Wet Ingredients:
   • Add the peanut butter to the mixture and blend until fully incorporated.
   • Mix in the egg and vanilla extract, ensuring everything is well combined.
5. Add the Dry Ingredients:
   • Gradually add the flour mixture to the wet ingredients and mix until a cohesive dough forms.
6. Shape and Flatten the Cookies:
   • Roll the dough into 1-inch balls and place them on the prepared baking sheet, spaced about 2 inches apart.
   • Flatten each ball gently with a fork, creating a criss-cross pattern on top.
7. Bake the Cookies:
   • Bake for about 10 minutes, or until the edges are just set. The centers will appear soft, but that’s perfect—they’ll firm up as they cool.
8. Cool Completely:
   • Allow the cookies to cool completely on the baking sheet. They need time to set before being transferred, as they’ll be very soft when fresh out of the oven.

Notes:

• Residual Baking: These cookies will continue to bake slightly from their internal heat after being removed from the oven, so don’t overbake them.
• Texture Tip: If you prefer firmer cookies, let them cool fully; they’ll become sturdy yet maintain their melt-in-your-mouth quality.
• Customizations: Add a sprinkle of sea salt on top before baking for a sweet-salty twist, or mix in chocolate chips for an extra indulgent treat.

Why You’ll Love This Recipe:

These no-chill peanut butter cookies are a lifesaver for last-minute dessert needs or sudden sweet cravings. With a perfect balance of flavors and a satisfying texture, they’re bound to become a household favorite. Bake a batch today and enjoy the warm, nostalgic comfort of homemade cookies!

Peanut Butter Cookies

thisoldbaker

Whip up a batch of no-chill homemade peanut butter cookies with ease, using simple pantry ingredients for a quick and delightful treat.

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Prep Time 1 minute min

Cook Time 10 minutes mins

Course cookies

Cuisine American

Servings 18 -24 cookies

Ingredients

  

1x2x3x

• 1 1/2 cup all-purpose flour 180g
• 1/2 cup butter unsalted room temp 113g
• 1 cup peanut butter 250g
• 1/2 cup brown sugar 100g lightly packed
• 1/2 cup sugar 100g
• 1 tsp vanilla extract 5mL
• 1 egg large room temp
• 3/4 tsp baking powder 3g
•  

Instructions

 

• Preheat over to 350F
• Sift flour and baking powder together then whisk to combine.
• Cream butter and sugars in a stand mixer fitted with a paddle attachment. You can add an optional 1/4-1/2 tsp sea salt.
• Add peanut butter and mix until incorporated.
• Mix in egg and vanilla extract then add flour mixture and beat until incorporated.
• Roll dough into one inch balls and place on baking sheet lined with parchment paper.
• Flatten cookies with a fork in a criss-cross pattern.
• Bake cookies for about 10 minutes.
• Allow cookies to cool completely on baking sheet, they need to set up before being transferred.

Notes

You will bake the cookies until almost done. They will set up and continue baking with the residual internal heat after they’re pulled out of the oven.

They will be VERY soft just out of the oven so let them rest for a while; when cooled they will be firm enough to handle and quite delicious.

If your peanut butter is not on the salty side add 1/4-1/2 tsp salt to the batter.

Tried this recipe?Let us know how it was!