These one-bowl bakery style peanut butter cookies are chewy on the inside and slightly crisp on the edges with a crinkled texture. Made with melted butter, these don’t require a mixer and easily come together in minutes! Creamy peanut butter creates a smooth, rich dough with the perfect sweetness and nuttiness. I like to roll my cookies in granulated sugar before baking for a fun look!
There’s something nostalgic about a simple peanut butter cookie, and would you believe these are made with just 8 ingredients! You might also like these peanut butter cookie bars or my classic peanut butter blossoms. Find all of my cookie recipes here and my entire collection of baked goods here for more recipe inspiration!
Recipe Highlights
- Gooey center and crispy edges: these soft and chewy cookies have crisp edges and stay nice and gooey in the center. A sprinkle of flaky salt on top adds the perfect touch.
- 30 minute chill time: luckily this cookie only takes 30 minutes to chill, so you can pop it in the oven in no time! You can scoop and chill the cookie dough or chill and scoop, either way works!
- Perfect for crowds: this recipe makes a great dessert options for crowds or parties, the cookies can easily be transported and everyone is sure to love them! Add in different mix-in’s (like chopped nuts or chocolate) as desired.
- Simple ingredients: this cookie is made with mostly kitchen staples you already have on hand like all-purpose flour, peanut butter, granulated sugar, salt, baking soda, and eggs.
Keep this simple cookie recipe on rotation, it’s simple and fail-proof! Using melted butter means no electric hand or stand mixer needed, easily whip these cookies up by hand. They are freezer safe so make a double batch and keep the cookie dough balls in the freezer for later time. You never know when a cookie craving will hit!
Baked cookies can also be kept in the freezer, simply allow them to cool completely and store in an airtight glass container or zip top bag for up to 3 months. Simply remove a cookie or two from the freezer when desired and let thaw or pop in the microwave!
Key Ingredients
These cookies are made with simple pantry ingredients, several you probably already have on hand. If there is a substitution, you’ll find it below.
- Unsalted Butter: if using salted butter, omit adding more salt later in the recipe. Do not substitute margarine.
- Peanut butter: classic, creamy peanut butter is best here. Jiff or Skippy brand peanut butter is my recommendation. If using a natural peanut butter or fresh ground peanut butter made with only peanuts, it will altar the texture of these cookies as natural peanut butter does not ‘melt’ in quite the same.
- Granulated white sugar: I do not recommend swapping any other type of sugar for this recipe. Other sugars can impact the dough differently and change how the cookie bakes and rises.
- Whole eggs: I like fresh pasture raised farm eggs if available, but any kind will work for this cookie. Let your eggs come to room temperature for this recipe, this helps the eggs incorporate better.
- Pure vanilla extract: use homemade or store-bought vanilla extract, almond extract can be added for additional flavor is desired.
- All-purpose flour: no substitution here, other types of flour will change the texture and affect baking differently.
How To Make The Peanut Butter Cookies
Let’s talk a little about how to make these One-Bowl Bakery Style Peanut Butter Cookies (The printable instructions are in the recipe card below.)
Quick overview:
- In a mixing bowl combine melted butter, sugar, eggs, and vanilla.
- Mix in peanut butter. Slowly mix in dry ingredients.
- Chill dough.
- Scoop, roll in sugar, and bake. Enjoy!
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together melted butter, sugar, eggs, and vanilla. Add in the peanut butter and mix until combined.
- To the wet ingredients, add in the flour, baking soda, and salt. Mix until evenly combined.
- Cover and chill dough for 30 minutes. Using a 1 oz. cookie scoop or measuring spoon, scoop out even amounts of dough. Roll into round balls and roll in the sugar to coat. Repeat until all of the dough has been used. Arrange 2-3 inches apart on the prepared baking sheet. Gently press down on the cookies to flatten before baking*.
- Bake for 9-11 minutes until slightly golden brown. Allow to cool slightly on the cookie sheet before transferring to a cooling rack. Repeat with remaining cookies. Store in an airtight container for up to a week!
Recipe Notes
- Use a round cookie cutter to scoot cookies into perfect circles after baking!
- These cookies are thick and fudgy, lightly pressing down the dough prior to baking helps them form better.
Tools I Recommend
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
More Cookie Recipes
If you like these One-Bowl Bakery Style Peanut Butter Cookies, you’ll be sure to love these other recipes:
- Nutella Oatmeal Cookies – full of gooey, rich chocolate flavor!
- Snickerdoodles – a soft and chewy cookies rolled in cinnamon sugar!
- Oatmeal Chocolate Chunk Cookies – chewy and decadent studded with oats and chocolate.
- Chewy Oatmeal Raisin Cookies – with hints of cinnamon these are loaded with chewy raisins!
- Peanut Butter Oatmeal Chocolate Chip Cookies – an amazing combo!
Tips for Perfect Cookies
- Allow dough to chill this lets the fat set up so cookies do not spread too thin.
- If chilling dough overnight allow to come to room temperature before scooping for easier scooping.
- Do not overcrowd baking sheets allow ample space for these cookies to spread and not stick together. If the pan is overcrowded cookies with not turn out as intended.
- Start with less time and add baking time as needed so cookies stay chewy, I always recommend taking cookies out before you think they are done, they will continue to cook on the baking sheet.
- Use a round cookie cutter or lid to gently scoot warm cookies into perfect circles.
- Sprinkle with flaky sea salt while warm if desired, this adds the perfect sweet and salty combo.
Recipe FAQs
Yes, chilling cookie dough allows the fat to set up so the cookie doesn’t spread too thin. This dough only needs to chill for an hour, if you do not chill this dough – the cookies could spread into each other.
Leftover cookies can be cooled completely, transferred to a airtight zip top bag or glass container and kept at room temperature for 4-5 days. See below instructions for freezing cookie dough.
This could be due to overbaking or using a peanut butter with low fat content. Make sure to take them out when the edges are set but the centers are still soft — they’ll finish baking as they cool. Basically, take them out before you think they are done (:
You can, but the texture may be more crumbly or oily depending on the brand. For best results, use a no-stir creamy peanut butter like Jif or Skippy.
You Can Freeze This Cookie Dough
Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer bag labeled with the date, type of cookie, and baking instructions (or reference back to this post for baking directions!). Keep in your freezer stash for 3-4 months. Remove desired cookie dough when needed, thaw, bake, and enjoy! You may even want to make a double batch!
One-Bowl Bakery Style Peanut Butter Cookies
Ingredients
- 1/2 cup Unsalted butter, melted
- 1 1/2 cups Granulated sugar, + 2 tbsp for rolling
- 2 whole Eggs, room temperature
- 1 tbsp Vanilla Extract
- 1 cup Creamy peanut butter
- 2 1/2 cups All-purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together melted butter, sugar, eggs, and vanilla. Add in the peanut butter and mix until combined.1/2 cup Unsalted butter, 1 1/2 cups Granulated sugar, 2 whole Eggs, 1 tbsp Vanilla Extract, 1 cup Creamy peanut butter
- To the wet ingredients, add in the flour, baking soda, and salt. Mix until evenly combined.2 1/2 cups All-purpose Flour, 1 tsp Baking Soda, 1 tsp Salt
- Cover and chill dough for 30 minutes. Using a 1 oz. cookie scoop or measuring spoon, scoop out even amounts of dough. Roll into round balls and roll in the sugar to coat. Repeat until all of the dough has been used. Arrange 2-3 inches apart on the prepared baking sheet. Gently press down on the cookies to flatten before baking*.1 1/2 cups Granulated sugar
- Bake for 9-11 minutes until slightly golden brown. Allow to cool slightly on the cookie sheet before transferring to a cooling rack. Repeat with remaining cookies. Store in an airtight container for up to a week!
Notes
Nutrition
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