The result is a tender, buttery cookie that’s a perfect balance of nutty and sweet.
They’re perfect on their own, a quick dessert or snack for after dinner or a last-minute party.
Learn how to make peanut butter cookies.
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Plus, get tips on storing them and having a little fun with variations.
The best peanut butter for cookies is the processed creamy peanut butter, like JIF or Peter Pan.
All-natural peanut butters may not have enough fat mixed into the spread to keep the cookies together.
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Why Do You Put Fork Lines in Peanut Butter Cookies?
Our Test Kitchen experts say the fork lines are there to help peanut butter cookies cook more evenly.
But pressing the tines of a fork in an alternating cross pattern helps press the cookies out a bit.
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It also creates small peaks at the top of the cookie that develop into crispy bits of goodness.
That may be our favorite part about all peanut butter cookies.
Do You Have To Put Eggs in Peanut Butter Cookies?
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In these easy peanut butter cookies, you’ll need the egg for structure.
The egg acts as a glue to keep everything together.
They’ll likely crumble.
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But it’s possible for you to add some things to them to make them better.
How To Store Peanut Butter Cookies
Transfer cooled cookies to an airtight container or ziplock bag.
Store at room temperature up to 5 days.
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Line cookie sheets with parchment paper.
Do not use cooking spray.
Shape and press cookies:
Shape dough into 1-inch balls.
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Roll balls in granulated sugar.
Place balls 1 inch apart on ungreased baking sheets.
Flatten gently with tines of a fork.
Use multiple cookie sheets if needed.
Bake cookies:
Bake at 350F for 15 minutes or until golden brown.
Remove to wire racks to cool.
Repeat with other cookie sheets.
