Peanut Butter Cookies: How to make them Better than the Basic
Soft, chewy, and loaded with nutty flavor — this easy peanut butter cookie recipe takes a timeless classic and makes it even better with browned butter.
This recipe is part of our ongoing collaboration with our sister blog, Whisk & Wunder — where you’ll also find cozy, bilingual baking inspiration in both English and German. ✨
🇩🇪 In Zusammenarbeit mit Whisk & Wunder – Rezept auf Englisch und Deutsch verfügbar. 🇩🇪
When a Classic Deserves an Upgrade
When it comes to cookies, few treats can rival the comforting allure of peanut butter cookies. Their chewy texture and nutty flavor make them a favorite for many.
My (Sidney) very first solo bake was a peanut butter cookie using the recipe on the back of a Kraft jar. I remember feeling so proud of myself — I made cookies! All by myself! Now, a few hundred batches later, I’ve learned how to make them even better.
What if I told you that you could elevate this peanut butter cookie recipe to a new level — still just as easy, but richer, toastier, and even more irresistible?
Enter: Better Than Basic Peanut Butter Cookies.
Why These Are the Best Peanut Butter Cookies
So what makes these cookies “better than basic”?
One secret: brown butter.
Browned butter adds a deep, nutty aroma that pairs beautifully with peanut butter. It only takes a few extra minutes but transforms the entire batch.
🧈 How to Brown Butter Perfectly
- Start with Unsalted Butter: Use ½ cup (115 g) unsalted butter.
- Melt and Stir: Heat over medium, stirring to prevent burning.
- Watch the Color: It’ll foam, then turn from yellow to golden brown with a nutty aroma.
- Cool Completely: Chill 15–20 min in the fridge until just starting to solidify on the edges. (If it’s too warm, your cookies can turn dense.)
🧺 Ingredients for Soft & Chewy Peanut Butter Cookies
You’ll need:
- 1 cup (215 g) brown sugar – adds moisture and chew
- 1 large egg – binds the dough
- 1 ¼ cups (175 g) all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup (125 g) creamy peanut butter (smooth or crunchy!)
- ½ cup (115 g) browned unsalted butter (cooled)
🔪 How to Make Peanut Butter Cookies (Step by Step)
Step 1: Brown the Butter
Brown and cool as above. The nutty aroma is your sign it’s ready.
Step 2: Cream the Butter & Sugar
In a large bowl, whisk together cooled brown butter and brown sugar until glossy.
Step 3: Add Wet Ingredients
Mix in the egg and vanilla until smooth, then stir in the peanut butter.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk flour, baking soda, baking powder, and salt.
Step 5: Bring It Together
Add dry ingredients to wet and stir until just combined. Don’t overmix.
Step 6: Chill the Dough
Cover and chill for 20 minutes — this prevents spreading and enhances flavor.
Step 7: Preheat
While dough chills, preheat oven to 350 °F / 175 °C.
Step 8: Scoop & Shape
Scoop dough into balls and place on a lined baking sheet. Leave space to spread.
Step 9: Create the Signature Criss-Cross
Flatten each cookie slightly and press with a fork in a criss-cross pattern.
Step 10: Bake
Bake 10–12 minutes until edges are lightly golden. Centers should look soft — they’ll finish setting as they cool.
Step 11: Cool & Enjoy
Cool 5 minutes on the tray, then transfer to a wire rack. Enjoy warm or once cooled completely.
🥣 Tips for the Perfect Peanut Butter Cookie Recipe
- Use room-temperature peanut butter and eggs for even mixing.
- Don’t skip chilling – it keeps them thick and chewy.
- Underbake slightly for soft centers.
- Add-ins welcome! Try chocolate chips, chopped peanuts, or peanut butter cups.
- Store smart: Airtight container, up to 5 days at room temperature or freeze up to 2 months.
❓ FAQ: Peanut Butter Cookie Questions
Can I use natural peanut butter?
Yes, but stir it well. Natural peanut butter can separate and change the dough texture.
Why are my cookies dry or crumbly?
They were likely overbaked or your butter was too warm. Always cool brown butter before mixing.
How do I make peanut butter cookies chewy?
Use brown sugar, slightly underbake, and don’t overmix the flour.
Can I make them gluten-free?
Yes — substitute with a 1:1 gluten-free blend that includes xanthan gum.
🧊 Storage & Freezing
Store cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze baked cookies or raw dough balls up to 2 months. Bake from frozen, adding 1–2 minutes to the time.
📌 Pin Me!
Planning your next baking day? These Brown Butter Peanut Butter Cookies deserve a spot on your board!
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🍴 The Final Forkful
These Better Than Basic Peanut Butter Cookies bring together everything you love — soft centers, chewy edges, and that nostalgic peanut butter flavor. The brown butter adds a hint of toasted caramel that makes them completely irresistible.
Whether you’re baking for the holidays, a weekend treat, or just a little kitchen therapy, this is the best peanut butter cookie recipe to keep on repeat.
Much love,
Where’s the recipe?
Hey Rhonda! You are commenting on it 🙂 the recipe starts under “ingredients needed” and has all instructions with ingredients listed in metric and imperial. Let me know if you need anymore help
These are fantastic! Even with the less than ideal Canadian grown peanut butter 😉
Peanut butter cookies often turn out dry in my opinion but these look gooey and delicious! I’ll have to give them a try. Thanks for sharing!