These homemade Peanut Butter Cookies are proof that the easiest recipes are often the most delicious. With their signature cross-hatch pattern and rich nutty flavor these easy cookies have earned their spot in my family's favorite treats. The best part? This easy recipe uses simple pantry ingredients you probably already have on hand.
Who Invented Them?
This easy peanut butter cookie recipe has quite a history. The homemade version we know today with that iconic cross-hatch pattern came from Ruth Wakefield in 1936. Betty Crocker later made this easy recipe a household name. Our version combines both traditions for the perfect homemade cookie that anyone can master.
Ingredients You'll Need
- Peanut Butter: This easy recipe works best with Skippy or Jif nothing fancy needed.
- Flour: Just regular all-purpose flour for these homemade treats.
- Butter: Real butter makes these easy cookies extra special.
- Sugar: Both white and brown for the perfect easy cookie texture.
- Egg: One egg is all you need for this easy recipe.
- Salt: A pinch enhances these homemade cookies.
- Baking Soda and Baking Powder: Key for perfect homemade cookies.
Easy-to-Follow Steps
- Choose Your Peanut Butter
- For the best results grab a jar of your favorite name brand creamy peanut butter. Natural peanut butter might be healthier but it can make your cookies too crumbly. The stabilizers in regular peanut butter help create that perfect cookie texture we're looking for.
- Perfect Cookie Prep
- Before you start baking line your cookie sheets with parchment paper and heat your oven to 350°F. Having everything ready makes the process smooth and stress-free. Keep some extra sugar in a small bowl for that classic fork cross-hatch pattern.
- Making the Cross-Hatch
- Here's my favorite trick dip your fork in granulated sugar between each press. This simple step prevents the dough from sticking to your fork and gives the tops a lovely sparkle. Press gently you don't want to flatten the cookies too much.
- Baking Time
- Watch your cookies carefully while they bake. The edges should be just slightly golden but the centers should still look soft. They'll firm up as they cool and this gives you that perfect chewy texture everyone loves.
- Cooling Process
- Let your cookies rest on the baking sheet for about 5 minutes before moving them. They're delicate when hot and need this time to set up. Then transfer them to a wire rack where they can cool completely and develop their best texture.
Fun Variations
- Sugar Coated: An easy way to dress up these homemade cookies.
- Hershey's Kiss: A simple twist on the classic easy recipe.
- Almond Butter: An easy substitution for a different homemade flavor.
Storing and Freezing
These homemade cookies keep well in an airtight container. For an easy make-ahead option freeze the shaped dough for up to 3 months. This easy recipe is perfect for busy bakers you can bake straight from frozen just add a few minutes to the cooking time.
Why They're a Favorite
These easy homemade Peanut Butter Cookies never fail to bring smiles. Whether you're an experienced baker or trying your first homemade recipe they turn out perfectly every time. It's a simple easy recipe that proves the best things in life don't have to be complicated.
Frequently Asked Questions
- → Why conventional peanut butter?
Natural peanut butter's separated oils cause spreading and grittiness.
- → Why chill dough?
Chilling helps cookies maintain shape and prevents excessive spreading.
- → Can I use crunchy peanut butter?
Yes, for added texture, though smooth gives classic consistency.
- → Why dip fork in sugar?
Prevents fork from sticking when making crosshatch pattern.
- → Why bake one sheet at a time?
Ensures even baking and proper browning.