Quick Peanut Butter Cookies

Quick, if you use a stand mixer and a scoop and parchment paper. Nothing fancy, no nuts or candy, just peanut butter-brown sugar cookies, soft and chewy when warm, a little sandy when cool. I didn’t even press the traditional crossed fork pattern into them.

Peanut Butter Cookies

  • Servings: 3 doz 2 inch cookies
  • Difficulty: easy
  • Print

Preheat oven to 350°; line cookie sheet with parchment paper


  • 1 stick softened butter
  • 3/4 cup creamy peanut butter
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt


  1. Beat butter, peanut butter, and brown sugar in mixer bowl until fluffy and light in color. Beat in the egg and vanilla.
  2. Add the dry ingredients (flour, baking soda, and salt), mixing slowly at first, until dough forms.
  3. Using a tablespoon scoop, drop 16 balls of dough on a standard cookie sheet, about one inch apart. This recipe fills the sheet twice with 4-6 more cookies for the third time. If you make larger cookies, they might spread more and should be set farther apart.
  4. Bake at 350° for 10-12 minutes just until lightly browned. Remove from oven and let sit for a minute before removing cookies to rack for cooling. The hot cookies will seem a little underdone, but that’s fine. They will set on cooling.


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