The Best Peanut Butter Cookies

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The Best Peanut Butter Cookies

Crispy on the edges, soft and chewy in the center—these old-fashioned peanut butter cookies are pure perfection. A hint of espresso powder gives them a flavor boost that sets them apart from every other recipe you’ve tried. Finish them with a dip or drizzle of dark chocolate for a heavenly treat!

Prep Time: 10 minutes
Cook Time: 13–15 minutes
Total Time: 25 minutes
Servings: 28 cookies

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon espresso powder (optional but recommended)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 cup creamy peanut butter
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 ¼ cups light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 8 ounces chopped dark chocolate (for dipping or drizzling)
  • Chopped peanuts (optional, for garnish)

Instructions

1. Preheat the Oven

Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper and set aside.

2. Mix Dry Ingredients

In a large bowl, whisk together:

  • Flour
  • Espresso powder
  • Baking soda
  • Baking powder
  • Salt

Set aside.

3. Make the Dough

In the bowl of a stand mixer (or using a hand mixer), beat together the peanut butter and butter on medium speed until smooth and fully combined.

Gradually add the brown sugar and beat until light and fluffy.
Add the egg and vanilla extract, mixing until well incorporated. Scrape down the sides of the bowl as needed.

On low speed, slowly add the dry ingredients to the wet mixture. Mix just until combined, then continue to beat for 2–3 more minutes until the dough is cohesive.

4. Shape and Flatten

Using a cookie scoop or tablespoon, scoop dough into 2-tablespoon portions and drop onto the prepared baking sheet, spacing them about 2–3 inches apart.

(Optional) Press down each dough ball with the tines of a fork in a crisscross pattern for a classic peanut butter cookie look.

5. Bake

Bake for 13–15 minutes, rotating the baking sheet halfway through for even baking:

  • Bake 13 minutes for softer cookies.
  • Bake 15 minutes for a crispier texture.

Let the cookies cool on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.

6. Dip or Drizzle with Chocolate

While the cookies are cooling, melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.

Dip half of each cookie into the chocolate or drizzle the melted chocolate on top. Optionally, sprinkle with chopped peanuts.

Place the cookies on parchment paper and allow the chocolate to set completely.

Tips & Storage

  • Storage: Store baked cookies in an airtight container at room temperature for up to 5 days.
  • Freeze the Dough: Shape and freeze dough balls in an airtight container for up to 2 months. Bake directly from frozen, adding 1–2 extra minutes.
  • Espresso Powder: It won’t make the cookies taste like coffee—it just enhances the peanut butter flavor. Brands like DeLallo are great choices.
  • Customize: Try folding in chocolate chips, using chunky peanut butter, or swapping in rolled oats for part of the flour for a fun variation.

Nutritional Info (per cookie)

Calories: 195
Carbohydrates: 20g
Protein: 3g
Fat: 11g
Saturated Fat: 5g
Cholesterol: 14mg
Sodium: 89mg
Fiber: 1g
Sugar: 12g
Calcium: 24mg
Iron: 1.5mg

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