An elegant peanut butter cookie can be both restrained and indulgent. These Peanut Butter Cookies present a crisp, gently caramelized edge and a tender, slightly chewy center, refined by a hint of vanilla and flaky sea salt. For a playful seasonal option, see the Halloween peanut butter spider cookies to inspire shapes and presentation that delight the eye as well as the palate.
Why Make This Recipe
- Effortless Yet Elegant: Simple techniques yield a restaurant-worthy texture — browned edges with a soft interior.
- Minimal Ingredients: A short, pantry-friendly list emphasizes quality over complexity.
- Impressive Flavor: Toasted peanut aroma, balanced sweetness, and a finishing salt note elevate each bite.
This version rises above ordinary cookies through precise ingredient ratios and small professional touches — a brief chill for structure, a fork crisscross for classic texture, and an optional glaze or flaky salt finish to add contrast.
Ingredients
Base
- 1 1/4 cups (160 g) all-purpose flour — sifted for even texture.
- 1/2 teaspoon baking soda — measured level.
- 1/4 teaspoon fine sea salt.
- 1/2 cup (115 g) unsalted butter, room temperature — softened but not greasy.
- 1/2 cup (100 g) granulated sugar.
- 1/2 cup (110 g) light brown sugar, packed.
- 1 cup (240 g) creamy peanut butter — stir natural peanut butter until smooth if used.
- 1 large egg, room temperature.
- 1 teaspoon pure vanilla extract.
Sauce (optional glaze)
- 3/4 cup (90 g) powdered sugar, sifted.
- 1–2 teaspoons milk or cream — add until glossy, spoonable consistency.
- 1/4 teaspoon vanilla extract.
Topping
- Flaky sea salt for finishing.
- 2 tablespoons chopped roasted peanuts, finely chopped, for texture.
Precision notes: Use room temperature butter and egg to ensure even creaming; weigh flour if possible for consistency.
How to Make Peanut Butter Cookies:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats. (Mini-tip: warm sheets give cookies extra spread; use cool sheets for thicker cookies.)
- Whisk the flour, baking soda, and salt in a bowl until combined and pale. The dry mix should look uniform and slightly airy.
- In a stand mixer or large bowl, cream the butter with granulated and brown sugar until light and slightly fluffy, about 2–3 minutes. Add the peanut butter and continue until the mixture smells deeply roasted and glossy.
- Beat in the egg and vanilla until the dough looks cohesive and satiny. Scrape the bowl so no streaks remain.
- Fold the dry ingredients into the wet until just incorporated; avoid overmixing. The dough will be soft, dense, and hold shape when scooped. (Mini-tip: if dough feels loose, chill 10–15 minutes to firm up.)
- Scoop tablespoons of dough (or use a 1.5-tablespoon cookie scoop) and roll lightly into balls. Place 2 inches apart on the prepared sheets. Use a fork to press a crisscross pattern—flatten to about 3/4 inch thickness. The surface should show clear fork marks.
- Bake 10–12 minutes, until edges are a deep golden brown and centers have set but remain slightly soft. You should smell a warm, toasty peanut aroma. (Mini-tip: rotate sheets halfway for even color.)
- Remove to a wire rack; while warm, sprinkle flaky sea salt and chopped peanuts, or cool completely and drizzle with the optional glaze for a glossy finish. The cookies will crisp at the edge and remain tender in the center as they cool.
How to Serve Peanut Butter Cookies:
Serve on a warm slate or white porcelain plate to highlight color contrast. Arrange cookies in small stacks tied with thin twine for a rustic chic look, or fan them around a ramekin of coffee ganache. Pair with an espresso or a nutty black tea to complement the toasted peanut notes. Finish each plate with a light dusting of cocoa or a single fennel-pollen sprinkle for an aromatic flourish.
How to Store Peanut Butter Cookies:
Cool cookies completely before storing to prevent condensation. Layer them in an airtight container separated by parchment to preserve crisp edges. Keep at room temperature for up to 4 days; for longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Reheat briefly (10–15 seconds) in a microwave or 3–4 minutes at 300°F (150°C) to restore a just-baked warmth and softened interior.
Tips to Make Peanut Butter Cookies:
- Measure flour correctly: spoon into the cup and level off or use a scale to avoid dense cookies.
- Chill dough briefly for taller, less-spreading cookies; leave unfrozen for crisper edges.
- Use a fork crosshatch while dough is cool to keep pattern definition.
- For nutty depth, toast peanuts lightly and cool before chopping and topping.
- Swap a tablespoon of butter for browned butter for a caramelized aroma.
Variation (if any):
For a sophisticated twist, fold in 1/2 cup dark chocolate chips and finish with fleur de sel. For a spiced interpretation, stir 1/2 teaspoon ground cardamom and 1/4 teaspoon cinnamon into the dough. If you want a cookie that leans more buttery and European in flavor, try the inspiration of a Biscoff riff in our Biscoff cookie-butter white chocolate chip cookies for texture and presentation ideas.
FAQs:
Can I use natural peanut butter instead of commercial creamy peanut butter?
Yes. Natural peanut butter works well but stir it thoroughly and use slightly less (about 3/4 cup) if it’s very oily; chilling the dough longer helps with spread.
Why do my cookies spread too much?
Over-soft butter, too-warm dough, or excess sugar can cause excessive spread. Chill the dough 10–20 minutes and ensure baking sheets are cool before loading.
How do I make the cookies chewier rather than crisp?
Increase brown sugar slightly (swap 1–2 tablespoons of granulated for brown sugar) and reduce baking time by a minute or two; remove when centers are still slightly soft.
Can these be frozen before baking?
Yes. Scoop and freeze the dough balls on a tray until firm, then transfer to a bag. Bake from frozen, adding 1–2 minutes to the baking time.
Conclusion
These Peanut Butter Cookies strike a refined balance: caramelized edges, a tender interior, and layered texture with a finishing salt or glaze. Simple technique and careful attention to temperature and texture make them feel elevated without fuss. If you enjoy exploring variations, the following recipe offers a complementary approach to a softer, thicker cookie — Sally’s soft & thick peanut butter cookie recipe. Share your plating ideas or adjustments in the comments, and consider posting a photo to inspire others. How would you make this dish your own?
Print
Peanut Butter Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Elegant peanut butter cookies featuring crisp edges and a tender, chewy center, refined with a hint of vanilla and finished with flaky sea salt.
Ingredients
- 1 1/4 cups (160 g) all-purpose flour, sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup (115 g) unsalted butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) light brown sugar, packed
- 1 cup (240 g) creamy peanut butter
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (90 g) powdered sugar (optional glaze)
- 1–2 teaspoons milk or cream (optional glaze)
- 1/4 teaspoon vanilla extract (optional glaze)
- Flaky sea salt for finishing
- 2 tablespoons chopped roasted peanuts, finely chopped
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment or silicone mats.
- Whisk the flour, baking soda, and salt in a bowl until combined.
- Cream the butter with granulated and brown sugar until light and fluffy, about 2-3 minutes, then add the peanut butter and mix until glossy.
- Beat in the egg and vanilla until cohesive and satiny.
- Fold the dry ingredients into the wet until just incorporated.
- Scoop tablespoons of dough and roll into balls, placing them 2 inches apart on the sheets and pressing a crisscross pattern with a fork.
- Bake for 10-12 minutes until edges are golden brown and centers are slightly soft.
- Remove from the oven and sprinkle with flaky sea salt and chopped peanuts, or cool completely and drizzle with glaze.
Notes
Use room temperature butter and egg for even creaming. Chill dough briefly for taller cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg