USA- Peanut Butter Cookies Recipe

Peanut butter cookies

Americans in general love peanut butter! It’s a fact and there are many desserts, and sandwiches, containing peanut butter. This recipe for peanut butter cookies is a classic, crowd-pleaser. The ingredients are usually easy to find, and the process is quick. You can also make the dough in advance, refrigerate if for up to a couple of days, then bake them.

When I share this recipe for peanut butter cookies, people are surprised at how simple it is. Honestly, I barely even measure ingredients and just guess for the amount of peanut butter. They still turn out well every time. Of course, the finishing touch is the criss-cross of the fork marks on top. That’s how I always remember seeing these cookies during my childhood. It’s also a handy way to flatten the dough for baking. The dough is thick so doesn’t spread very much.

Cream butter and peanut butter
Cream butter and peanut butter
Add flour to dough
Add flour to dough


1 1/2 cups crunchy peanut butter
1 cup packed light-brown sugar
1/2 cup (1 stick) softened unsalted butter
1 large egg
1 1/2 cups all-purpose flour (spooned and levelled)
1 teaspoon baking powder


Preheat oven to 350 degrees.

First, in a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour and baking powder, stirring with a wooden spoon until well mixed.

Roll the dough into Tablespoon-sized balls. Place the balls 2 inches apart on non-stick or parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.

Bake cookies until lightly golden, about 15-20 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.

Peanut butter cookie dough
Peanut butter cookie dough
Use fork to flatten peanut butter cookies
Use fork to flatten peanut butter cookies

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