Paula Deen Peanut Butter Cookies

These classic Paula Deen Peanut Butter Cookies are rich, nutty, and perfectly sweet with a soft, chewy texture that makes them irresistible. Whether you’re baking for a family gathering or simply indulging your sweet tooth, this timeless recipe brings homemade goodness to your kitchen with minimal effort.

Why You’ll Love This Recipe

These peanut butter cookies are quick to make, require simple pantry ingredients, and always deliver nostalgic, delicious flavor. With their signature crisscross tops and golden-brown edges, they’re perfect for snacking, gifting, or dunking in milk. Plus, they freeze well, making them an ideal make-ahead treat.

ingredients

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

• Butter
• Peanut butter (creamy)
• Granulated sugar
• Brown sugar
• Egg
• All-purpose flour
• Baking powder
• Baking soda
• Salt

directions

1. Preheat the oven to 350°F.
2. In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy.
3. Add the egg and mix until combined.
4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the peanut butter mixture, mixing until fully incorporated.
6. Scoop dough into tablespoon-sized balls and place on an ungreased baking sheet.
7. Flatten each ball with a fork, making a crisscross pattern.
8. Bake for 10–12 minutes, or until the edges are golden.
9. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 24 cookies.
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: About 25 minutes

Variations

• Crunchy Peanut Butter: For a bit of texture, use crunchy peanut butter instead of creamy.
• Chocolate Drizzle: Drizzle melted chocolate over the cooled cookies for a sweet twist.
• Add-ins: Mix in chocolate chips, chopped peanuts, or toffee bits for extra flavor.
• Gluten-Free: Use a 1:1 gluten-free flour blend to make these cookies gluten-free.

storage/reheating

Store the cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze them in a freezer-safe bag for up to 3 months.
To reheat, let thaw at room temperature or warm briefly in the microwave for a soft texture.

FAQs

How do I keep peanut butter cookies soft?

Store them in an airtight container with a slice of bread to maintain moisture.

Can I freeze the cookie dough?

Yes, roll into balls and freeze on a tray, then transfer to a bag. Bake from frozen, adding 1–2 minutes.

What type of peanut butter works best?

Creamy peanut butter is preferred for a smoother texture, but crunchy works for added bite.

Do I need to chill the dough?

No, this recipe does not require chilling the dough before baking.

Can I use natural peanut butter?

You can, but it may alter the texture slightly due to its oil separation. Stir well before using.

Why do I press the cookies with a fork?

It flattens the cookies for even baking and creates the traditional crisscross pattern.

Can I double the recipe?

Absolutely. Simply double all ingredients and bake in batches.

How do I prevent the cookies from spreading too much?

Make sure the butter isn’t too soft and don’t overmix the dough.

Can I make these cookies without eggs?

Yes, substitute with a flax egg or commercial egg replacer.

Are these cookies good for gifting?

Yes, they hold up well and stay fresh, making them great for cookie tins or gift bags.

Conclusion

Paula Deen’s Peanut Butter Cookies are a classic treat that never goes out of style. Easy to make and impossible to resist, they’re perfect for any occasion—from lunchbox snacks to holiday trays. Once you try them, they’re sure to become a staple in your baking rotation.

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