Peanut Butter Cookies — Classic Soft & Chewy Homemade Cookies
Introduction
Few homemade treats are as timeless and comforting as peanut butter cookies, especially when they are soft in the center, lightly set at the edges, and rich in roasted peanut flavor. This recipe focuses on easy peanut butter cookies made with a short ingredient list and straightforward techniques, making it ideal for everyday baking. Whether you are looking for soft peanut butter cookies, chewy peanut butter cookies, or a reliable 3-ingredient cookies base, this approach delivers consistent results with minimal effort.
Ingredients
- 250 g peanut butter (smooth or crunchy)
- 200 g granulated sugar
- 1 large egg (approximately 60 g without shell)
- 5 ml vanilla extract
- Optional: 80–100 g chocolate chips
This homemade cookies recipe relies on peanut butter as both the primary fat and structural element, which is why ingredient quality matters. Sugar provides sweetness and tenderness, while the egg binds the dough and gives the cookies their soft, cohesive crumb. Because there is no flour or leavening, the texture of these cookies depends largely on proper mixing and careful baking.
Instructions
- Preheat the oven. Set your oven to 180°C (350°F) and line a baking sheet with parchment paper. A fully preheated oven helps the cookies set quickly and evenly.
- Mix the dough. In a medium bowl, combine the peanut butter, sugar, egg, and vanilla extract. Stir until smooth and uniform. The dough should be thick, glossy, and slightly sticky.
- Add chocolate chips (optional). If using, fold them in gently to avoid overmixing, which can make the cookies dense.
- Portion and shape. Scoop small portions of dough (about 25–30 g), roll into balls, and place on the prepared baking sheet, leaving space between each.
- Flatten. Press each ball gently with a fork to create a crisscross pattern. This helps the cookies bake evenly and gives them their classic look.
- Bake. Bake for 8–10 minutes, until the edges are set and the centers remain soft. Avoid browning the cookies fully.
- Cool. Let the cookies rest on the baking sheet for 5 minutes before transferring to a rack. They will firm up slightly as they cool while staying tender inside.
Because these are easy peanut butter cookies without flour, visual cues are more reliable than strict timing. Removing them while the centers are still pale ensures a soft, chewy texture once cooled.
Chef’s Tip: For the best texture and flavor, use Pami Peanut Butter Crunchy for added bite or Pami Peanut Butter Smooth for a classic soft cookie. Always stir the peanut butter well before measuring to evenly distribute natural oils.
Nutrition & FAQ
Nutrition
| Nutrient | Per Cookie |
|---|---|
| Calories | 145 kcal |
| Protein | 4 g |
| Carbohydrates | 12 g |
| Fat | 9 g |
FAQ
Can I use crunchy peanut butter?
Yes. Crunchy peanut butter adds texture and works well in this recipe without affecting structure.
Why did my cookies turn out dry?
Dry cookies are usually the result of overbaking. Remove them while the centers are still soft.
How should I store these cookies?
Store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
References: General baking principles informed by reputable culinary resources such as King Arthur Baking and Serious Eats.