Gemma’s Best-Ever Peanut Butter Cookies are a perfect blend of rich, nutty flavor and chewy, melt-in-your-mouth texture that will leave you reaching for more.
With just 20 minutes of prep and 16 minutes of baking, these cookies are a quick yet indulgent treat that feels like a warm hug in every bite. The golden edges and soft centers create a delightful contrast, while the aroma of roasted peanuts fills your kitchen with irresistible comfort.
These cookies are not just easy to make but also incredibly satisfying, offering a perfect balance of sweetness and saltiness that appeals to every palate.
Whether you’re baking for a crowd or treating yourself, this recipe promises a batch of cookies that are crisp, tender, and utterly addictive. In under 40 minutes, you’ll have a timeless classic that’s sure to become your go-to favorite.
Ingredients for Gemma’s Best-Ever Peanut Butter Cookies
- 1 1/2 cups (7 1/2oz/213g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (8oz/225g) peanut butter (creamy or crunchy, your choice)
- 1/2 cup (4oz/115g) butter (at room temperature, unsalted preferred)
- 3/4 cup (4 ½oz/128g) brown sugar (light or dark, both work)
- 1/2 cup (4oz/115g) granulated sugar
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat your oven to 350°F (180°C). Butter and line 2 large cookie sheets with parchment paper. Set aside.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt. Whisk together and set aside.
- In a large bowl, using a hand or stand mixer, cream together the peanut butter, butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla extract to the peanut butter mixture. Mix until fully incorporated.
- Gradually add the dry ingredients to the wet mixture. Mix just until combined and a thick dough forms. (Optional: Chill the dough for 30 minutes for easier handling.)
- Scoop the dough into heaped tablespoon-sized balls. Roll each ball in granulated sugar and place them on the prepared cookie sheets, spacing them about 2 inches apart.
- Using a fork, flatten each cookie and press down to create a classic cross-hatch pattern (an “x” shape) on top.
- Bake the cookies for 14-16 minutes, or until golden brown and fragrant. (Watch closely to avoid over-baking.)
- Transfer the cookies to a cooling rack and let them cool completely before enjoying.
- Once cooled, store the cookies in an airtight container at room temperature for up to 3-4 days.
Storage and Reheating Tips for Perfect Cookies
Once your peanut butter cookies are fully cooled, store them in an airtight container at room temperature for up to 3-4 days.
For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 2 months. To reheat, pop them in the oven at 300°F (150°C) for 5 minutes to restore that fresh-baked texture.
Fun Recipe Variations to Try
Switch things up by adding 1/2 cup of chocolate chips or chopped nuts to the dough for extra flavor and texture. For a festive twist, roll the dough balls in colored sugar instead of plain sugar. If you’re feeling adventurous, drizzle melted chocolate over the cooled cookies for a decadent finish.
Time-Saving Tips for Busy Bakers
To save time, skip the chilling step if you’re in a hurry—the cookies will still turn out delicious! Use a cookie scoop to portion the dough quickly and evenly. If baking multiple batches, prepare all the dough balls in advance and store them in the fridge until ready to bake.
Equipment Guidance for Best Results
For this recipe, a stand mixer or hand mixer works best to cream the peanut butter and sugars until light and fluffy. Use parchment paper or silicone baking mats on your cookie sheets to prevent sticking and make cleanup a breeze. A fork is essential for creating that classic cross-hatch pattern on top of each cookie.
Common Questions Answered
Can I use natural peanut butter? Yes, but make sure it’s well-stirred and not too oily. Can I substitute the butter? For a dairy-free option, use coconut oil or a plant-based butter. Why chill the dough? Chilling helps prevent the cookies from spreading too much, but it’s optional if you’re short on time.
Gemma’s Best-Ever Peanut Butter Cookies
Ingredients
- 1 1/2 cups all-purpose flour 7 1/2oz/213g
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup peanut butter 8oz/225g
- 1/2 cup butter at room temperature, 4oz/115g
- 3/4 cup brown sugar 4 ½oz/128g
- 1/2 cup sugar 4oz/115g
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
Instructions
- First, pre-heat to 350°F (180°C), then butter and line 2 large cookie sheets. Set aside.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, using a hand or stand mixer, cream the peanut butter, butter, and sugars together.
- Once the peanut butter and sugar mixture is light and fluffy, add the egg and vanilla extract.
- After the egg and vanilla are fully incorporated, add the dry ingredients. Whisk just until the flour mixture is combined and a thick dough is formed (If chilling the dough, do so at this point for a minimum of 30 minutes).
- Scoop the dough into heaped tablespoon-sized balls. Roll each ball in sugar then place on your prepared cookie sheets about 2 inches apart.
- Using a fork, flatten the cookies and press down creating an x shape and that classic cross-hatch pattern across the top of each cookie.
- Bake the cookies for 14-16 minutes until golden brown and fragrant.
- Transfer the cookies to a cooling rack and allow them to cool and enjoy!
- Once the cookies are fully cooled they can be covered and stored in an airtight container at room temperature for 3-4 days.
