Looking for a super-easy cookie recipe to make this holiday season? Try these soft and chewy peanut butter cookies. These delicious cookies are flourless and don’t need to be chilled, making them perfect when you need a last-minute treat.
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It’s that magical time of year; Christmas music is playing in the background, holiday lights are twinkling, and Christmas baking has begun. And, when it comes to choosing the perfect cookie recipe for the season, these easy peanut butter cookies are always at the top of the list for my family.
Partly because they are soft and chewy, but mostly because they are one of my husband’s absolute favorite cookies. But, to be honest, I can’t blame him, as they are not only delicious but they are also so easy to make, as they only require a few simple ingredients.
It’s just mix, roll, press, and bake, making them perfect to whip up during the holiday season when you need a last-minute treat to share with friends and family or to make for a cookie exchange.
Plus, the best part is that these cookies don’t have to be just for Christmas. You can add them to your cookie jar all year long because of how quickly they are to throw together.
Why You Will Love These Chewy Peanut Butter Cookies
- Soft and Chewy, as these cookies are soft in the middle and crisp on the edges, making them the perfect peanut butter cookie for any occasion.
- A budget-friendly treat because they are made with pantry staples you may already have on hand.
- No flour required, making them perfect for a quick gluten-free snack without any special ingredients.
- Fun to make with kids, since they have only 5 ingredients and are super simple to make, they’re ideal for holiday baking.
- Customizable, because you can make them into peanut butter blossoms or peanut butter and jelly thumbprint cookies.
- Perfect for gifting or sharing, as they are a classic cookie recipe everyone seems to enjoy. Plus, they travel well in holiday tins or on cookie trays.
Looking for more easy cookie recipes to try?
- Easy Reese’s Pieces Peanut Butter Cookies
- Double Peanut Butter Chocolate Chip Cookies
- Chocolate Peanut Butter Chip Cookies
- Easy Soft Chocolate Chip Cookies
Soft and Chewy Peanut Butter Cookie Recipe
Ingredients for These Easy Peanut Butter Cookies
These soft and chewy peanut butter cookies are made with just 5 simple ingredients (no flour required). These easy-to-make cookies have soft middles and crispy edges that everyone will love. They are perfect for holiday baking, sharing, or enjoying as an everyday treat.
You will need
- peanut butter
- brown sugar
- sugar
- egg
- vanilla
How to Make Soft and Chewy Peanut Butter Cookies
- Preheat your oven to 350°F and line a baking sheet with some parchment paper.
- In a medium bowl, mix your peanut butter, brown sugar, and white sugar until creamy.
- Add the egg and vanilla and stir until combined.
- Roll the dough into 1-inch balls, dip them in granulated sugar, then place them on the baking sheet about 2 inches apart.
- Using a fork, press a crisscross pattern on top of each cookie.
- Bake for 10-12 minutes or until the edges look set (they will start to crack around the edges). The center may still appear soft, but they will harden once they come out of the oven.
- Let the cookies cool on the baking sheet for 5 minutes and then transfer to a wire rack until they cool completely. and enjoy!
Variations:
- Stir in some chocolate chips (semi-sweet, dark, or milk chocolate). Or if you want even more peanut butter flavor, add some peanut butter chips.
- Make peanut butter blossom cookies. After you have rolled the dough into balls, don’t use the fork to make a crisscross pattern. Instead, bake them as is, and when they come out of the oven, press a Hershey kiss in the center.
- Try a peanut butter and jelly thumprint cookie by rolling your dough into a ball and pressing your thumb in the center, fill it with raspberry, grape, or strawberry jelly, and bake.
Helpful Tips:
- Don’t overbake as they will become crumbly. Remove them from the oven just as the edges start to get golden.
- Use room temperature ingredients, as it makes for a smoother batter.
- The dough may be sticky at first, but you will find that as you mix the ingredients, it should start to firm up enough to roll into balls, and dipping into the sugar also helps.
- If you would prefer not to dip in the sugar, you can always chill the dough in the fridge for 20-25 minutes, so it will be easier to roll.
- Don’t overbake, as it can dry out the cookies. The edges will look cooked, and the center may still look a little soft.
Storage
- Store in an airtight container at room temperature. They will stay fresh for up to 7 days. If you want to keep them soft, add a piece of bread, as it will absorb any moisture and keep your cookies nice and chewy.
Soft and Chewy Peanut Butter Cookie Recipe
Ingredients
- 1 cup peanut butter creamy
- ½ cup brown sugar packed
- ½ cup white sugar plus an extra ¼ cup for rolling in
- 1 large egg
- 1 tsp vanilla
Instructions
- Preheat your oven to 350°F and line a baking sheet with some parchment paper.
- In a medium bowl, mix your peanut butter, brown sugar, and white sugar until creamy.
- Add the egg and vanilla, stirring until combined.
- Roll the dough into 1-inch balls, dip them in granulated sugar, then place them on the baking sheet about 2 inches apart.
- Using a fork, press a crisscross pattern on top of each cookie.
- Bake for 10-12 minutes or until the edges look set (they will start to crack around the edges). The center may still appear soft, but they will harden once they come out of the oven.
- Let the cookies cool on the baking sheet for 5 minutes and then transfer to a wire rack until they cool completely. and enjoy!
Notes
Variations:
- Stir in some chocolate chips (semi-sweet, dark, or milk chocolate). Or if you want even more peanut butter flavor, add some peanut butter chips.
- Make peanut butter blossom cookies. After you have rolled the dough into balls, don't use the fork to make a crisscross pattern. Instead, bake them as is, and when they come out of the oven, press a Hershey kiss in the center.
- Try a peanut butter and jelly thumbprint cookie by rolling your dough into a ball and pressing your thumb in the center, fill it with raspberry, grape, or strawberry jelly, and bake.
Helpful Tips:
- Don't overbake as they will become crumbly. Remove them from the oven just as the edges start to get golden.
- Use room temperature ingredients, as it makes for a smoother batter.
- The dough may be sticky at first, but you will find that as you mix the ingredients, it should start to firm up enough to roll into balls, and dipping it into the sugar also helps.
- If you would prefer not to dip in the sugar, you can always chill the dough in the fridge for 20-25 minutes, so it will be easier to roll.
- Don't overbake, as it can dry out the cookies. The edges will look cooked, and the center may still look a little soft.
Storage
- Store in an airtight container at room temperature. They will stay fresh for up to 7 days. If you want to keep them soft, add a piece of bread, as it will absorb any moisture and keep your cookies nice and chewy.
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