24 Easy Peanut Butter Cookie Recipes Delicious

Who doesn’t love the rich, comforting taste of peanut butter cookies? Whether you’re a baking novice or a seasoned pro, our roundup of 24 Easy Peanut Butter Cookie Recipes is sure to inspire your next kitchen adventure. From classic chewy delights to innovative twists, these recipes promise delicious results with minimal fuss. So, preheat your oven and get ready to indulge in some peanut butter perfection!

Classic Peanut Butter Cookies

Who says classic can’t be cool? These peanut butter cookies are your new go-to—crispy edges, chewy centers, and packed with nostalgia.

Ingredients

• 1 cup creamy peanut butter (for a smoother texture)
• 1 cup granulated sugar (adjust to sweetness preference)
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking soda (helps with rise)
• 1/4 tsp salt (balances sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix 1 cup peanut butter, 1 cup sugar, 1 egg, 1 tsp vanilla extract, 1/2 tsp baking soda, and 1/4 tsp salt until fully combined. Tip: Scrape the sides of the bowl to ensure even mixing.
3. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Flatten each ball with a fork, creating a crisscross pattern. Tip: Dip the fork in sugar between presses for extra crunch.
5. Bake for 10-12 minutes until the edges are golden but centers are still soft. They’ll firm up as they cool.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Out of the oven, these cookies are a perfect mix of crunchy and soft. Serve them warm with a glass of cold milk or crumble over vanilla ice cream for a next-level dessert.

Peanut Butter Blossoms

Kick off your baking session with these irresistible Peanut Butter Blossoms—soft, chewy cookies crowned with a chocolate kiss, perfect for any occasion.

Ingredients

• 1 cup creamy peanut butter (use natural for a healthier twist)
• 1 cup granulated sugar (plus extra for rolling)
• 1 large egg (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 48 milk chocolate kisses (unwrapped)

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a medium bowl, mix 1 cup peanut butter, 1 cup sugar, 1 egg, and 1 tsp vanilla extract until smooth. Tip: Scrape the sides of the bowl to ensure even mixing.
3. Roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat. Tip: Wet your hands slightly to prevent sticking.
4. Place the balls 2 inches apart on the baking sheets and bake for 8 minutes, until the edges are lightly golden. Tip: The cookies will look underdone but will firm up as they cool.
5. Immediately press a chocolate kiss into the center of each cookie. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.

Perfectly balanced between sweet and salty, these blossoms offer a melt-in-your-mouth texture. Serve them stacked high on a vintage plate for a charming dessert display.

3-Ingredient Peanut Butter Cookies

Get ready to whip up the easiest cookies you’ll ever make. These 3-ingredient peanut butter cookies are your ticket to instant satisfaction—no fuss, no mess, just pure, peanut buttery goodness.

Ingredients

• 1 cup smooth peanut butter (go for the good stuff—no skimping!)
• 1 cup granulated sugar (adjust to taste if you prefer less sweet)
• 1 large egg (room temperature works best)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, mix together the peanut butter, sugar, and egg until fully combined. The dough should be thick and slightly sticky.
3. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
4. Use a fork to gently press down on each ball, creating a crisscross pattern. This not only looks classic but helps the cookies bake evenly.
5. Bake for 10-12 minutes, or until the edges are just starting to turn golden. They’ll look soft but will firm up as they cool.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Crispy edges with a chewy center make these cookies irresistible. Serve them with a glass of cold milk or crumble over vanilla ice cream for a next-level dessert.

Chewy Peanut Butter Cookies

Absolutely nobody can resist the pull of a warm, chewy peanut butter cookie—especially when they’re this easy to whip up. Grab your apron; it’s go time.

Ingredients

• 1 cup creamy peanut butter (the stickier, the better)
• 1 cup granulated sugar (plus extra for rolling)
• 1 large egg (room temperature blends smoother)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking soda (fresh for maximum rise)
• 1/4 tsp salt (fine sea salt dissolves evenly)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix 1 cup peanut butter, 1 cup sugar, 1 egg, 1 tsp vanilla, 1/2 tsp baking soda, and 1/4 tsp salt until fully combined. Tip: Scrape the sides of the bowl to ensure even mixing.
3. Roll the dough into 1-inch balls, then roll each in extra sugar for a crispy exterior. Tip: Wet your hands slightly to prevent sticking.
4. Place balls 2 inches apart on the baking sheet. Flatten each with a fork in a crisscross pattern. Tip: Dip the fork in sugar between presses to avoid sticking.
5. Bake for 10-12 minutes until the edges are just set. They’ll look soft but firm up as they cool.
6. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Kick back with cookies that boast a perfect chew inside, a slight crunch outside, and peanut butter flavor that pops. Try sandwiching them with chocolate ice cream for an next-level treat.

Gluten-Free Peanut Butter Cookies

Ready to whip up a batch of cookies that’ll have everyone begging for more? These gluten-free peanut butter cookies are easy, delicious, and totally addictive. Let’s get baking!

Ingredients

• 1 cup creamy peanut butter (use natural for a healthier twist)
• 1 cup granulated sugar (or swap half with brown sugar for depth)
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract (pure extract for the best flavor)
• 1/2 tsp baking soda (helps them rise just right)
• 1/4 tsp salt (enhances all the flavors)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the peanut butter and sugar until smooth. Tip: A stand mixer saves time and effort.
3. Beat in the egg and vanilla extract until fully incorporated. The mixture should be sticky but uniform.
4. Stir in the baking soda and salt, ensuring they’re evenly distributed throughout the dough.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Flatten each ball with a fork, creating a crisscross pattern. Tip: Dip the fork in sugar to prevent sticking.
7. Bake for 10-12 minutes, or until the edges are lightly golden. They’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Kick back and enjoy these cookies with a glass of cold milk—their crisp edges and chewy centers are downright irresistible. For a fun twist, sandwich them with chocolate ganache or a scoop of vanilla ice cream.

Vegan Peanut Butter Cookies

Vegan Peanut Butter Cookies are here to crush your snack game. Vegan or not, these cookies pack a punch with their rich, nutty flavor and chewy texture—no one will guess they’re dairy-free.

Ingredients

• 1 cup creamy peanut butter (use natural for best results)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1/4 cup maple syrup (or agave for a different flavor profile)
• 1 tsp vanilla extract (pure for depth of flavor)
• 1/2 tsp baking soda (helps with rise)
• 1/4 tsp salt (enhances all flavors)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix peanut butter, sugar, maple syrup, vanilla extract, baking soda, and salt until smooth. Tip: If the dough feels too sticky, chill it for 10 minutes.
3. Roll dough into 1-inch balls and place them on the prepared baking sheet, spacing them 2 inches apart.
4. Flatten each ball with a fork, creating a crisscross pattern. Tip: Dip the fork in sugar to prevent sticking.
5. Bake for 10-12 minutes, until the edges are golden. Tip: They’ll firm up as they cool, so don’t overbake.
6. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Zesty, sweet, and satisfying, these cookies are perfect with a glass of almond milk or crumbled over vegan ice cream for an extra decadent treat.

Peanut Butter Chocolate Chip Cookies

Every cookie lover needs this peanut butter chocolate chip cookies recipe in their arsenal. Mix, bake, and devour—these treats are irresistibly soft with a perfect chew.

Ingredients

• 1 cup creamy peanut butter (use natural for a healthier twist)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1/2 cup packed light brown sugar
• 1 large egg (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup semi-sweet chocolate chips (milk chocolate works too)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix peanut butter, granulated sugar, and brown sugar until well combined.
3. Beat in the egg and vanilla extract until the mixture is smooth and creamy.
4. Stir in baking soda and salt, ensuring they’re evenly distributed throughout the dough.
5. Fold in chocolate chips gently to avoid crushing them.
6. Using a tablespoon, scoop dough and roll into balls. Place them 2 inches apart on the baking sheet.
7. Flatten each ball slightly with the back of a fork, creating a crisscross pattern.
8. Bake for 10-12 minutes, or until the edges are golden but centers are still soft.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Zesty with a hint of saltiness, these cookies boast a melt-in-your-mouth center. Serve warm with a glass of cold milk or crumble over vanilla ice cream for an epic dessert.

No-Bake Peanut Butter Cookies

Buckle up for the easiest, creamiest no-bake peanut butter cookies you’ll ever make—no oven required, just pure peanut butter bliss.

Ingredients

• 1 cup creamy peanut butter (use natural for a healthier twist)
• 1/2 cup honey (or maple syrup for a vegan option)
• 1 tsp vanilla extract (the real deal, not imitation)
• 2 cups quick oats (gluten-free if needed)
• 1/4 cup mini chocolate chips (because chocolate makes everything better)

Instructions

1. In a large bowl, mix peanut butter, honey, and vanilla extract until smooth. Tip: Warm the honey slightly if it’s too thick to mix easily.
2. Stir in the quick oats until fully combined. The mixture should be thick and slightly sticky. Tip: If it’s too dry, add a tablespoon of honey; if too wet, add more oats.
3. Fold in the mini chocolate chips evenly throughout the mixture. Tip: Freeze the chips for 10 minutes beforehand to prevent melting while mixing.
4. Using a tablespoon, scoop the mixture and roll into balls. Place on a parchment-lined tray. Tip: Wet your hands slightly to prevent sticking.
5. Chill the cookies in the fridge for at least 30 minutes to set. They’ll firm up but stay delightfully chewy.

Outrageously simple, these cookies pack a punch of peanut butter flavor with a satisfying chew. Serve them stacked high on a plate or crumbled over ice cream for an instant dessert upgrade.

Peanut Butter Oatmeal Cookies

Whip up these peanut butter oatmeal cookies for a snack that’s chewy, nutty, and downright irresistible. No fancy skills needed—just a bowl and a craving for something sweet.

Ingredients

• 1 cup creamy peanut butter (or crunchy for extra texture)
• 1/2 cup brown sugar, packed (light or dark works)
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup old-fashioned oats (not instant for chewier cookies)
• 1/2 tsp baking soda (fresh for maximum rise)
• 1/4 tsp salt (fine sea salt dissolves evenly)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the peanut butter and brown sugar until smooth. Tip: A fork works great for breaking up any sugar lumps.
3. Beat in the egg and vanilla extract until fully incorporated. The mixture should look glossy.
4. Stir in the oats, baking soda, and salt until just combined. Overmixing can make the cookies tough.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart. Tip: Wet your fingers slightly to prevent sticking when shaping.
6. Flatten each ball gently with a fork, creating a crisscross pattern. This helps them bake evenly.
7. Bake for 10-12 minutes, until the edges are golden but centers are still soft. They’ll firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They’re fragile when warm but perfect once set.

Vibrant with peanut flavor and a hint of caramel from the brown sugar, these cookies are a textural dream. Serve them slightly warm with a glass of cold milk or crumble over vanilla ice cream for an easy dessert hack.

Peanut Butter and Jelly Thumbprint Cookies

Snag the nostalgia of your childhood with these Peanut Butter and Jelly Thumbprint Cookies—soft, chewy, and packed with flavor.

Ingredients

• 1 cup creamy peanut butter (use natural for a healthier twist)
• 1 cup granulated sugar (adjust to sweetness preference)
• 1 large egg (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1/4 cup your favorite jelly or jam (strawberry or grape recommended)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine 1 cup peanut butter, 1 cup sugar, 1 egg, and 1 tsp vanilla extract. Mix until smooth. Tip: If the dough feels too sticky, chill it for 10 minutes.
3. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them 2 inches apart.
4. Use your thumb or the back of a spoon to press a deep well into the center of each ball. Tip: Lightly oil your thumb to prevent sticking.
5. Fill each well with 1/2 tsp of jelly or jam. Tip: Warm the jelly slightly for easier filling.
6. Bake for 12-15 minutes, or until the edges are lightly golden. The cookies will be soft but firm up as they cool.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Enjoy these cookies with their melt-in-your-mouth peanut butter base and a sweet jelly surprise. Perfect for a quick snack or a lunchbox treat, they’re sure to bring back memories with every bite.

Peanut Butter Snickerdoodles

Forget everything you know about snickerdoodles—these peanut butter-packed cookies are about to steal the show. Fluffy, chewy, and with a hint of cinnamon, they’re the ultimate twist on a classic.

Ingredients

• 1 cup creamy peanut butter (use natural for a healthier twist)
• 1 cup granulated sugar (plus extra for rolling)
• 1 large egg (room temperature for best results)
• 1 tsp vanilla extract (pure for the best flavor)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon (adjust to taste)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix 1 cup peanut butter, 1 cup sugar, 1 egg, and 1 tsp vanilla extract until smooth.
3. Stir in 1/2 tsp baking soda and 1/4 tsp salt until just combined.
4. In a small bowl, mix 1 tsp cinnamon with 2 tbsp sugar for rolling.
5. Scoop dough into 1-inch balls, roll in cinnamon sugar, and place on the baking sheet 2 inches apart.
6. Flatten each ball slightly with a fork in a crisscross pattern.
7. Bake for 10-12 minutes until the edges are just set. They’ll firm up as they cool.
8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Lightly crispy on the outside, these cookies are irresistibly soft inside with a rich peanut butter flavor. Serve them warm with a glass of cold milk for the ultimate comfort snack.

Peanut Butter Crisscross Cookies

Forget everything you know about cookies—these peanut butter crisscross delights are about to steal the show. Crunchy, chewy, and packed with flavor, they’re the ultimate snack hack.

Ingredients

• 1 cup creamy peanut butter (use natural for a healthier twist)
• 1 cup granulated sugar (adjust to taste)
• 1 large egg (room temperature for best results)
• 1 tsp vanilla extract (or almond for a nuttier flavor)
• 1/2 tsp baking soda (sift to avoid lumps)
• 1/4 tsp salt (fine sea salt preferred)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix 1 cup peanut butter, 1 cup sugar, and 1 egg until smooth. Tip: Scrape the sides of the bowl to ensure even mixing.
3. Stir in 1 tsp vanilla extract, 1/2 tsp baking soda, and 1/4 tsp salt until fully incorporated.
4. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
5. Flatten each ball with a fork, creating a crisscross pattern. Tip: Dip the fork in sugar between presses for extra crunch.
6. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Golden edges with a soft center make these cookies irresistibly dippable in milk or coffee. Try sandwiching them with chocolate spread for a decadent twist.

Peanut Butter Stuffed Cookies

Kick off your baking session with these irresistible Peanut Butter Stuffed Cookies. They’re the perfect blend of chewy and creamy, with a surprise center that’ll have everyone asking for the recipe.

Ingredients

• 1 cup creamy peanut butter (use natural for a healthier twist)
• 1/2 cup unsalted butter, softened (room temp is key)
• 1/2 cup granulated sugar (adjust to taste)
• 1/2 cup packed brown sugar (light or dark works)
• 1 large egg (bring to room temp for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1 1/4 cups all-purpose flour (spoon and level to measure)
• 1/2 tsp baking soda (fresh for maximum rise)
• 1/4 tsp salt (fine sea salt preferred)
• 24 tsp peanut butter (for stuffing, chill for easier handling)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Whisk together the flour, baking soda, and salt in a separate bowl, then gradually mix into the wet ingredients until just combined.
5. Roll the dough into 24 equal-sized balls, about 1 tbsp each. Flatten each ball and place 1 tsp of chilled peanut butter in the center.
6. Encase the peanut butter with the dough, rolling back into a ball. Ensure no peanut butter is exposed to prevent leaking.
7. Place the stuffed dough balls on the prepared baking sheets, spacing them 2 inches apart. Gently flatten each slightly with your hand.
8. Bake for 10-12 minutes, or until the edges are just golden but centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies boast a crispy edge with a gooey, peanut buttery center. Try serving them warm with a glass of cold milk for the ultimate comfort snack.

Peanut Butter Cup Cookies

Unleash your inner baker with these irresistible Peanut Butter Cup Cookies—soft, chewy, and packed with gooey peanut butter cups in every bite.

Ingredients

• 1 cup creamy peanut butter (use natural for a healthier twist)
• 1/2 cup unsalted butter, softened (room temp blends better)
• 1/2 cup granulated sugar (adjust for sweetness)
• 1/2 cup packed brown sugar (light or dark, your choice)
• 1 large egg (bring to room temp for even mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1 1/4 cups all-purpose flour (spooned and leveled)
• 1/2 tsp baking soda (fresh for maximum rise)
• 1/4 tsp salt (enhances flavors)
• 12 mini peanut butter cups, chopped (freeze for easier handling)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the peanut butter, butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet, mixing until just combined to avoid tough cookies.
6. Fold in the chopped peanut butter cups gently to distribute evenly.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but centers are still soft.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Get ready to dive into cookies that are perfectly crisp on the outside, tender inside, with melty peanut butter cups that make every bite a delight. Serve warm with a glass of cold milk for the ultimate comfort treat.

Peanut Butter and Banana Cookies

Ready to whip up a snack that’s both nostalgic and totally now? These Peanut Butter and Banana Cookies blend creamy, nutty goodness with sweet, fruity vibes—no mixer needed.

Ingredients

• 1 cup creamy peanut butter (or crunchy for texture)
• 1 ripe banana, mashed (about 1/2 cup)
• 1/2 cup brown sugar, packed (adjust to sweetness preference)
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chocolate chips (optional for extra decadence)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the peanut butter, mashed banana, and brown sugar until smooth.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Stir in the baking soda and salt, ensuring the mixture is uniform.
5. Fold in the chocolate chips if using, for that melty surprise in every bite.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Flatten each ball slightly with the back of a fork, creating a crisscross pattern.
8. Bake for 10-12 minutes, or until the edges are just golden but centers are still soft.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Warm from the oven, these cookies are soft with a slight chew, packed with peanut butter richness and banana sweetness. Serve them stacked high with a drizzle of melted chocolate or alongside a cold glass of almond milk for the ultimate treat.

Peanut Butter Maple Cookies

Craving something sweet? These Peanut Butter Maple Cookies blend rich, nutty flavors with a hint of maple sweetness for a treat that’s irresistibly soft and chewy.

Ingredients

• 1 cup creamy peanut butter (use natural for a healthier twist)
• 1/2 cup pure maple syrup (the real deal for best flavor)
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract (or almond for a different note)
• 1/2 tsp baking soda (for that perfect rise)
• 1/4 tsp salt (enhances all the flavors)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the peanut butter and maple syrup until smooth. Tip: A hand mixer makes this easier.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Stir in the baking soda and salt until just combined. Tip: Don’t overmix to keep cookies tender.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Flatten each ball slightly with a fork, creating a crisscross pattern. Tip: Dip the fork in water to prevent sticking.
7. Bake for 10-12 minutes, until the edges are just golden. They’ll firm up as they cool.
8. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Ultra-soft with a melt-in-your-mouth texture, these cookies are a peanut butter lover’s dream. Drizzle with extra maple syrup or sandwich with vanilla ice cream for an over-the-top dessert.

Peanut Butter Espresso Cookies

Get ready to shake up your cookie game with these Peanut Butter Espresso Cookies—bold flavors that kick like your morning alarm.

Ingredients

• 1 cup creamy peanut butter (no-stir for smoother texture)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1 large egg (room temperature blends better)
• 1 tbsp instant espresso powder (for a robust coffee hit)
• 1/2 tsp baking soda (fresh for maximum rise)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine 1 cup peanut butter, 1/2 cup sugar, and 1 large egg until smooth.
3. Stir in 1 tbsp espresso powder, 1/2 tsp baking soda, and 1/4 tsp salt until fully incorporated.
4. Scoop dough by tablespoons onto the prepared sheet, spacing 2 inches apart.
5. Flatten each ball slightly with a fork, creating a crisscross pattern.
6. Bake for 10-12 minutes until edges are set but centers are still soft.
7. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

How about that? These cookies pack a punch with their chewy center and crispy edges, perfect for dunking into a cold glass of milk or as a bold companion to your afternoon espresso.

Peanut Butter Coconut Cookies

Oozing with flavor, these Peanut Butter Coconut Cookies are your next obsession. Mix, bake, and devour—simple as that.

Ingredients

• 1 cup creamy peanut butter (no-stir for best results)
• 1/2 cup coconut sugar (or brown sugar for a deeper flavor)
• 1 large egg (room temperature blends easier)
• 1/2 cup shredded coconut (toasted for extra crunch)
• 1 tsp vanilla extract (pure for the best aroma)
• 1/2 tsp baking soda (fresh for maximum rise)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix peanut butter and coconut sugar until smooth. Tip: Scrape the sides of the bowl to ensure even mixing.
3. Beat in the egg and vanilla extract until fully incorporated. The mixture should look glossy.
4. Fold in shredded coconut and baking soda until just combined. Overmixing can lead to tough cookies.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Flatten each ball slightly with a fork, creating a crisscross pattern. Tip: Dip the fork in water to prevent sticking.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They’re fragile when hot!

Expect a chewy center with crispy edges and a tropical twist from the coconut. Serve them warm with a drizzle of melted chocolate for an extra indulgent treat.

Peanut Butter Honey Cookies

Craving a sweet, nutty treat that’s easy to whip up? These Peanut Butter Honey Cookies blend rich flavors with a chewy texture—perfect for a quick snack or dessert.

Ingredients

• 1 cup creamy peanut butter (or crunchy for extra texture)
• 1/2 cup honey (adjust to taste for sweetness)
• 1 large egg (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking soda (helps cookies rise)
• 1/4 tsp salt (balances sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix 1 cup peanut butter, 1/2 cup honey, and 1 large egg until smooth. Tip: Scrape the sides of the bowl to ensure even mixing.
3. Stir in 1 tsp vanilla extract, 1/2 tsp baking soda, and 1/4 tsp salt until well combined. The dough will be sticky—that’s normal!
4. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart. Tip: Wet your hands slightly to prevent sticking when shaping.
5. Flatten each ball gently with a fork, creating a crisscross pattern. This also helps even baking.
6. Bake for 10-12 minutes, or until the edges are golden but centers are still soft. Tip: Cookies firm up as they cool, so don’t overbake.
7. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Out of the oven, these cookies are soft with a slight crunch from the edges. Drizzle with extra honey or pair with a glass of cold milk for the ultimate indulgence.

Peanut Butter Cinnamon Cookies

Get ready to shake up your snack game with these Peanut Butter Cinnamon Cookies—soft, chewy, and packed with a spicy-sweet kick that’ll have you reaching for more.

Ingredients

• 1 cup creamy peanut butter (use natural for a healthier twist)
• 1 cup granulated sugar (or coconut sugar for a less refined option)
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract (pure extract for the best flavor)
• 1 tsp ground cinnamon (adjust to spice preference)
• 1/2 tsp baking soda (ensure it’s fresh for maximum rise)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix 1 cup peanut butter, 1 cup sugar, 1 egg, 1 tsp vanilla, and 1 tsp cinnamon until smooth. Tip: Scrape the sides of the bowl to ensure even mixing.
3. Stir in 1/2 tsp baking soda until just combined. Overmixing can lead to tough cookies.
4. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared sheet. Tip: Wet your hands slightly to prevent sticking.
5. Flatten each ball with a fork in a crisscross pattern. This not only looks classic but helps them bake evenly.
6. Bake for 10-12 minutes until the edges are just set. They’ll firm up as they cool, so don’t overbake.
7. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack. Tip: They’re fragile when warm, so handle with care.

Serve these cookies warm for a melt-in-your-mouth experience, or stack them high with a drizzle of honey for an extra touch of sweetness. The cinnamon adds a warm depth that pairs perfectly with the rich peanut butter.

Peanut Butter Almond Cookies

Unleash your inner baker with these Peanut Butter Almond Cookies—crunchy, nutty, and irresistibly buttery. Perfect for snack attacks or gifting, they’re a 10/10 every time.

Ingredients

• 1 cup creamy peanut butter (use natural for a healthier twist)
• 1/2 cup almond flour (for that extra nutty flavor)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract (pure extract for best flavor)
• 1/2 tsp baking soda (helps them rise just right)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix peanut butter, almond flour, sugar, egg, vanilla extract, baking soda, and salt until well combined. Tip: A hand mixer speeds this up.
3. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart. Tip: Wet your hands to prevent sticking.
4. Flatten each ball slightly with a fork, creating a crisscross pattern. Tip: Dip the fork in sugar to avoid sticking.
5. Bake for 10-12 minutes, until the edges are golden but centers are still soft. They’ll firm up as they cool.
6. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

These cookies boast a crispy edge with a chewy center, packed with peanut and almond goodness. Serve them dunked in cold milk or crumbled over vanilla ice cream for a next-level dessert.

Peanut Butter White Chocolate Cookies

Craving a cookie that’s chewy, rich, and ridiculously easy? These peanut butter white chocolate cookies are your next bake—guaranteed to disappear fast.

Ingredients

• 1 cup creamy peanut butter (use natural for a healthier twist)
• 1/2 cup granulated sugar (adjust for sweetness)
• 1/2 cup packed light brown sugar
• 1 large egg (room temperature for best results)
• 1 tsp vanilla extract (pure for depth of flavor)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup white chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix peanut butter, granulated sugar, and brown sugar until smooth.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Stir in baking soda and salt, then fold in white chocolate chips.
5. Scoop dough into 1-inch balls, place on the baking sheet, and flatten slightly with your hand.
6. Bake for 10-12 minutes until edges are golden but centers are still soft.
7. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Here’s the deal: these cookies are soft with a slight crunch, packed with peanut butter flavor, and studded with melty white chocolate. Serve them warm with a glass of cold milk or crumble over vanilla ice cream for an epic dessert.

Peanut Butter M&M Cookies

Oozing with nostalgia and packed with crunch, these Peanut Butter M&M Cookies are your next bake-and-share obsession. Mix, scoop, and bake your way to chewy-centered, candy-studded bliss.

Ingredients

• 1 cup creamy peanut butter (skip the natural kind for better texture)
• 1 cup granulated sugar (or sub half with brown sugar for depth)
• 1 large egg (room temp blends smoother)
• 1 tsp vanilla extract (the real deal, please)
• 1/2 tsp baking soda (freshness matters—check the date)
• 1/2 cup M&M’s (plus extra for pressing on top)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix peanut butter, sugar, egg, vanilla, and baking soda until fully combined. Tip: A sturdy spoon beats a mixer here to avoid overworking.
3. Fold in 1/2 cup M&M’s gently to keep those colors vibrant.
4. Scoop dough into 1-inch balls, place on the sheet 2 inches apart, and press a few extra M&M’s on top for that Instagram-worthy look.
5. Bake for 10-12 minutes until edges are just set but centers are still soft. Tip: They firm up as they cool, so don’t overbake.
6. Let cool on the sheet for 5 minutes, then transfer to a wire rack. Tip: They’re fragile when warm, so use a thin spatula.

Buttery with a salty-sweet punch, these cookies stay soft for days—if they last that long. Crumble over ice cream or stack into a cookie cake for birthdays.

Peanut Butter Pretzel Cookies

Crunchy, salty, and sweet—these cookies are your next obsession. Packed with peanut butter goodness and pretzel bits, they’re a texture dream.

Ingredients

• 1 cup creamy peanut butter (use natural for a healthier twist)
• 1/2 cup unsalted butter, softened (room temp is key)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1/2 cup packed brown sugar (light or dark works)
• 1 large egg (bring to room temp for even mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1 1/4 cups all-purpose flour (spoon and level to measure)
• 1/2 tsp baking soda (freshness matters)
• 1/4 tsp salt (skip if using salted butter)
• 1 cup crushed pretzels (plus extra for topping)
• 1/2 cup chocolate chips (optional, for extra decadence)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together peanut butter, butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined.
5. Fold in crushed pretzels and chocolate chips (if using) with a spatula for even distribution.
6. Scoop dough by the tablespoonful onto prepared sheets, spacing 2 inches apart. Press extra pretzel pieces on top for crunch.
7. Bake for 10-12 minutes, until edges are golden but centers are still soft. They’ll firm up as they cool.
8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Ready to devour? These cookies boast a chewy center with crispy edges, and the pretzel crunch is a game-changer. Serve them with a cold glass of milk or crumble over ice cream for a next-level dessert.

Conclusion

Whether you’re a peanut butter aficionado or just looking for a quick treat, our roundup of 24 easy peanut butter cookie recipes offers something for everyone. From classic to creative, these delicious options are sure to satisfy your sweet tooth. We’d love to hear which recipes you try and adore—drop us a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy baking!