Name: Easy Peanut Butter Cookie
Prep time: 10 min
Cook time: PT-487159H27M36S
Total time: 25 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon espresso powder; ½ teaspoon baking soda; ½ teaspoon baking powder; ¼ teaspoon kosher salt; 1 cup creamy peanut butter; 8 tablespoons unsalted butter, room temperature; 1 ¼ cup light brown sugar; 1 large egg; 1 teaspoon vanilla extract; 8 ounces chopped dark chocolate; Chopped peanuts (optional)

Jump to Recipe·Print Recipe

These Easy Peanut Butter Cookies are the perfect balance of crispy, soft, and chewy textures, with the delightful taste of peanut butter and a touch of dark chocolate. With simple ingredients and easy steps, this recipe guarantees perfect cookies every time—whether you like them chewy or slightly crispy.

Why You’ll Love This Recipe

If you’re a fan of peanut butter, these cookies will become a staple in your baking rotation. The addition of espresso powder enhances the peanut butter flavor, and the rich dark chocolate coating adds an indulgent touch. They’re simple to make, require no special equipment beyond a stand mixer (or a good mixing bowl), and come together in about 25 minutes. Whether for a quick snack or a special treat, these cookies are sure to satisfy your cravings. Easy Peanut Butter Cookie

Ingredients

1 ½ cups all-purpose flour
1 teaspoon espresso powder
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon kosher salt
1 cup creamy peanut butter
8 tablespoons unsalted butter, room temperature
1 ¼ cup light brown sugar
1 large egg
1 teaspoon vanilla extract
8 ounces chopped dark chocolate
Chopped peanuts (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the flour, espresso powder, baking soda, baking powder, and salt. Set aside.
Cream Peanut Butter and Butter: In the bowl of a stand mixer, beat together the peanut butter and butter on medium speed until well combined. Gradually add the light brown sugar and beat until the mixture is light and creamy.
Add Egg and Vanilla: Turn the mixer to low, add the egg, and beat to combine. Add the vanilla extract and continue mixing, scraping down the sides of the bowl as needed.
Add Dry Ingredients: With the mixer on low, slowly add the dry ingredients to the bowl. Mix until fully combined and continue mixing the dough for an additional 2-3 minutes.
Shape Cookies: Using a cookie scoop or tablespoon, drop 2-tablespoon scoops of dough onto the prepared baking sheet, spacing them about 2-3 inches apart. Use a fork to gently press the dough down to create a crosshatch pattern.
Bake: Bake the cookies for 13-15 minutes, turning the baking sheet halfway through the baking time. (For softer cookies, bake for 13 minutes; for crisper cookies, bake for 15 minutes). Repeat with the remaining dough.
Cool the Cookies: Let the cookies cool completely on the baking sheet.
Melt the Chocolate: While the cookies cool, melt the dark chocolate in a microwave-safe bowl. Heat in 30-second increments, stirring in between, until smooth.
Dip in Chocolate: Dip the cooled cookies into the melted chocolate (and sprinkle with chopped peanuts, if desired). Place the cookies back onto the parchment-lined baking sheet to set.

Servings and Timing

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

Variations

Peanut Butter Chips: For extra peanut butter flavor, add peanut butter chips to the dough for a little more peanut butter punch.
Slightly Crunchy Texture: If you prefer a crunchier texture, try adding chopped peanuts to the dough for added texture.
Milk Chocolate: If you’re not a fan of dark chocolate, milk chocolate works just as well for dipping.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 1 week. You can also freeze the cookies for up to 3 months. To reheat, simply microwave them for a few seconds to enjoy a warm, gooey treat.

FAQs

1. Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter for a bit more texture in the cookies. Just note that the consistency may be a little different, but the flavor will be just as delicious.

2. Do I need to chill the cookie dough before baking?

No, you don’t need to chill the dough for this recipe. The dough is ready to bake once it’s mixed, and it will hold its shape during baking.

3. Can I make these cookies ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. When ready to bake, simply scoop and bake as usual.

4. How can I make these cookies softer?

For softer cookies, bake them for 13 minutes instead of 15, and avoid overbaking. Letting the cookies cool on the baking sheet will help retain some of that softness as well.

5. Can I freeze the cookie dough?

Yes, you can freeze the cookie dough. Scoop the dough into cookie-sized balls, place them on a baking sheet to freeze, and then store the frozen dough in a zip-top bag for up to 3 months. Bake directly from the freezer, adding a minute or two to the baking time.

6. Can I skip the espresso powder?

Yes, the espresso powder enhances the peanut butter flavor, but you can skip it if you prefer. You can also substitute it with instant coffee powder for a similar flavor.

7. How do I know when the cookies are done baking?

For a chewy texture, remove the cookies when they are just set and slightly golden around the edges. For a crisper texture, bake them until they are more golden and firm.

8. Can I dip the cookies in chocolate without melting it?

It’s best to melt the chocolate before dipping the cookies so that it coats evenly and hardens into a glossy finish once it cools. If you don’t want to melt the chocolate, you can drizzle it over the cookies instead.

9. Can I add more sugar for sweeter cookies?

If you prefer sweeter cookies, feel free to add a little more sugar to taste, but be careful not to overpower the peanut butter flavor.

10. Can I use a stand mixer for this recipe?

Yes, a stand mixer is ideal for mixing the dough as it will ensure everything is combined evenly. However, you can also mix the dough by hand with a hand mixer if that’s what you have available.

Conclusion

These Easy Peanut Butter Cookies are the perfect treat for any peanut butter lover. With a delicious balance of flavors, the added chocolate dip takes them over the top. Whether you prefer them chewy or crisp, this simple recipe guarantees you’ll get perfect results every time. Whip up a batch for a sweet snack or serve them at your next gathering for a crowd-pleasing dessert!

Easy Peanut Butter Cookie