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As soon as I took my first bite of these Classic Soft PB Cookies with the perfect criss-cross pattern, I knew I had to share them with you. Ever wondered why some Peanut Butter Cookies turn out too dry or crumbly? I battled that issue for years until I stumbled on this ridiculously easy recipe for PB Cookies that nails the texture every time. These cookies deliver that melt-in-your-mouth softness while packing the nostalgic peanut flavor we all crave. Whether you’re a fan of traditional Homemade Cookies or looking to riff on Peanut Butter Treats with a nod to Nutter Butter Recipes, you’ll find this straightforward recipe a keeper.
Back when I experimented with my first batch, I tried everything: cranking up the sugar, swapping in vanilla beans, even sneaking in Bisquick (shh, don’t @ me!). The real game-changer happened when I stuck to creamy peanut butter, a touch of baking soda, and just one egg. The result? A batch of dough so smooth you’ll wonder if you accidentally made magic instead of cookies. These babies pair perfectly with a tall glass of milk, an afternoon coffee, or as part of your Peanut Butter Desserts spread.
As a self-proclaimed cookie nerd, I’ve tested variations ranging from Biscoff Cookies using that infamous Biscoff Jar, to mash-ups inspired by Reeses Desserts. I even dabbled in Klapper Koekies and Hawermout Koekies Resep (oat lovers, unite!). But IMO, nothing beats the pure, simple joy of these peanut-packed favorites. Stick around: we’ll cover **Ingredients**, **Instructions**, fun **Variations**, plus **Serving & Tips**—from gifting as Biskut Kacang or Kue Kering to storing your Pb Desserts stash. Ready to level up your cookie game? Let’s bake! 🙂
Ingredients
- 1 cup creamy peanut butter (no sugar added for best texture)
- 1 cup granulated sugar (you can split half brown sugar for deeper flavor)
- 1 large egg (room temperature)
- 1 tsp vanilla extract (optional but awesome)
- ½ tsp baking soda
- Pinch of salt (balances sweetness)
Instructions
- Preheat Your Oven
Set the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup. - Combine Wet Ingredients
In a medium bowl, crack the egg and beat lightly. Add peanut butter and vanilla extract. Stir until smooth and uniform. - Add Sugar & Leavening
Sprinkle in the sugar, baking soda, and salt. Mix vigorously with a spatula or hand mixer until the dough looks glossy and no sugar streaks remain. - Scoop the Dough
Use a 1.5-Tbsp cookie scoop (or two spoons) to portion dough balls about 1 inch apart. Trust me, spacing matters if you don’t want a giant cookie blob. - Criss-Cross Pattern
Press each dough ball twice with a fork in opposite directions, creating that iconic grid. It’s the hallmark of classic PB Cookies. - Chill (Optional but Helpful)
Pop the tray into the fridge for 10–15 minutes. This little pause keeps cookies from spreading into pancake territory. FYI, it’s worth the wait. - Bake to Perfection
Slide them into the oven for 8–10 minutes. You want just-set edges and a slightly soft center. They continue to bake on the hot sheet once out. - Cool & Enjoy
Let cookies rest on the sheet for 5 minutes—this helps them firm up. Transfer to a wire rack. Resist the urge to dive in immediately (OK, maybe resist a little).
Variations
Get creative with these twists on the classic formula:
- Biscoff Cookie Butter Cookies: Swap half the peanut butter for Biscoff Cookie Butter from your beloved Biscoff Jar. You’ll merge the worlds of Biscoff Cookies and Peanut Butter Cookies into one dreamy bite.
- Oat & Honey Crunch: Fold in ½ cup rolled oats for a nod to Hawermout Koekies Resep. Drizzle honey on top just before baking for extra sweetness and that chewy-crisp combo.
- Chocolate-Peanut Butter Cups: Toss in chopped mini Peanut Butter Cups or chocolate chips for a quick Reeses Desserts mash-up. It’s like Peanut Butter Desserts met a candy shop—dangerously good.
Serving & Tips
Serving Ideas: Pair these cookies with a scoop of vanilla ice cream for a semi-homemade sundae, or sandwich two together with Nutella or cookie butter for an epic sweet snack.
Storage Tips: Store at room temperature in an airtight container for up to 5 days. For longer stints, freeze dough balls or baked cookies (they defrost in minutes).
Cozy Seasonal Touch: During the holidays, gift these as Biskut Kacang or Kue Kering in festive tins alongside Biscoff Cookies or Klapper Koekies for a cookie swap party your friends will remember.
Final Thoughts
I love how these Classic Soft PB Cookies pack so much flavor with minimal fuss. From experimenting with Nutterbutter riffs to perfecting that criss-cross stamp, this recipe hits all the right notes. Whether you keep them simple or explore variations—from Bisquick Peanut Butter Cookies hacks to Biscoff Cookie Butter Recipes—these cookies bring joy every time. Next time life feels a bit hectic, whip up a batch: the aroma alone will melt away stress. Happy baking, friend!
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter adds extra texture. Just expect a few peanut bits in each bite—delicious if you love some crunch in your Homemade Cookies.
Why did my cookies spread too much?
Too warm a dough or high-fat peanut butter can cause extra spreading. Chill the dough for 10–15 minutes and use a spooned-in sugar peanut butter to help cookies hold their shape.
Can I make these gluten-free or vegan?
For gluten-free, this recipe is naturally safe. For vegan PB Cookies, replace the egg with a flax “egg” (1 Tbsp ground flaxseed + 3 Tbsp water) and use coconut sugar or a vegan granulated sugar.
How long do these cookies stay fresh?
At room temperature in an airtight container, they stay soft and chewy for up to 5 days. Freeze extras for up to 3 months—bake from frozen at 350°F for 2–3 more minutes.
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