These crunchy eggless peanut butter cookies are super easy to make at home. Make these to serve with tea or coffee.
About This Recipe
I have always been a fan of homemade Cookies rather than store-bought biscuits and cookies, and thus there are always two or three varieties of homemade cookies stored at home, which we can enjoy with our evening coffee or tea.
This time I tried my hands on this super-easy Peanut Butter Cookies, which hardly takes 30 minutes to get ready. These are simple cookies that are filled with the goodness of Peanut Butter.
Dense, soft, thick center and crumbly edge, these cookies will be your favorite as soon as you take a bite.
If you like chunky texture in your cookies, you can use the chunky peanut butter, otherwise, you can use the smooth Peanut Butter too.
Everyone loved these cookies and it was over in mere two days. If you also like Peanut Butter, do make these cookies and treat your family and friends with these small crunchy delights.
If you want to add some extra peanut flavor to the cookies, go ahead and fold ½ cup of chopped peanuts or peanut butter chips into the cookie dough.
These Peanut Butter Cookies are,
- Super easy to make
- Loaded with Peanut Butter
- A perfect accompaniment with Coffee
- Loved by everyone
Peanut Butter – This is the star ingredient of this recipe, which makes it different from other cookies. You can use any Peanut Butter, either homemade or the store-bought one.
All-Purpose Flour – The base of these cookies has all-purpose flour that tastes the best. You can even use whole wheat flour, but the texture and taste will differ.
Sugar – I have used a combination of granulated sugar and brown sugar, as this gives the cookies a nice texture. You can increase and decrease the amount of sugar as per your taste.
Brown sugar adds moisture to the dough and keeps the cookies soft.
Other Ingredients – We will also need some basic ingredients required for cookies such as unsalted butter, baking soda, baking powder, vanilla extract, and salt
Step By Step Recipe
Mix all purpose flour, baking soda, baking powder and salt in a bowl and keep aside.
Whisk peanut butter, unsalted butter, granulated sugar and brown sugar in a mixing bowl till light and fluffy.
Mix vanilla extract, dry ingredients in the wet mixture and mix till combined.
Refrigerate the dough for 20 minutes. Pre heat the oven to 180 degrees C. Line a baking tray with parchment paper.
Make small balls from the dough and keep them on the parchment paper.
Press each ball with a fork dipped in flour in a criss cross fashion. Keep a distance of 2 inch between each cookie.
Bake for 10-12 minutes, till slightly browned. Remove the cookies from the oven and transfer them to a cooling rack. Cool completely.
Frequently Asked Questions
The dough of Peanut Butter Cookies is dense than other cookie doughs. Pressing it down with a fork ensures a more even baking. If you do not press them, the cookies won’t bake nicely.
I will suggest you add smooth Peanut Butter. You can even add crunchy Peanut Butter if you like the crunchy texture in the cookies. Just avoid the natural peanut butter, where the oil separates in the jar.
You can use the salted peanut butter as well as the sweet one. If using the sweet one, decrease the amount of sugar.
Yes, you can! Make the cookie dough and chill it in the fridge for up to 3 days. If you want to keep it for more time than that, freeze the dough.
To make Chocolate Chip Peanut Butter Cookies, add in 1 cup of semi-sweet chocolate chips in the cookie dough.
These Peanut Butter Cookies will last for about a week at room temperature when stored in an airtight container. Make sure you cool down the cookies fully, before storing them in the container.
Both Cookie Dough and Baked Cookies can be stored in the freezer for about 3 months. Store the baked cookies in a freezer-safe bag, before freezing.
If you are freezing the cookies dough, make small balls and freeze them in a tray for about 3-4 hours. Now, shift them into freezer bags and freeze. When you want to bake them, let it sit on the counter for about 3 minutes, make the criss-cross pattern, and bake them for an extra minute.
Peanut Butter Cookies Recipe
- ½ cup Peanut Butter (softened)
- ½ cup Unsalted Butter (softened)
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- ½ teaspoon Vanilla Extract
- 1 and ½ cup All Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- Mix all purpose flour, baking soda, baking powder and salt in a bowl and keep aside.
- Whisk peanut butter, unsalted butter, granulated sugar and brown sugar in a mixing bowl till light and fluffy.
- Mix vanilla extract and dry ingredients in the wet mixture and mix till combined.
- Refrigerate the dough for 20 minutes. Pre heat the oven to 180 degrees C. Line a baking tray with parchment paper. Make small balls from the dough and keep them on the parchment paper.
- Press each ball with a fork dipped in flour in a criss cross fashion. Keep a distance of 2 inch between each cookie.
- Bake for 10-12 minutes, till slightly browned. Remove the cookies from the oven and transfer them to a cooling rack. Cool completely.