Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter works great if you love extra texture. Just be gentle when mixing - you don't want to break down those peanut pieces too much. The cookies might spread slightly less, so press them a bit flatter before baking.

Why did my cookies turn out dry?

Oh no! This usually happens from overbaking or using natural peanut butter (which has less oil). Next time, pull them out when the centers still look slightly underdone - they'll firm up perfectly as they cool. And stick with regular peanut butter for that melt-in-your-mouth texture.

Can I make these without eggs?

I've tried flax eggs in a pinch, and they work okay - the cookies are just a bit more crumbly. If you're avoiding eggs, try 1/4 cup applesauce instead. The texture changes slightly, but you'll still get delicious peanut butter cookies!

How do I get that perfect crisscross pattern?

The trick is dipping your fork in sugar between presses! This prevents sticking and gives you those beautiful, clean lines. Press firmly but gently - you want to flatten without squishing the cookie completely.

Can I double this recipe?

Of course! This recipe doubles beautifully. Just make sure your mixing bowl is big enough - the dough gets pretty stiff. You might need to bake in batches unless you've got multiple baking sheets. More cookies = more happiness!

Irresistible Easy Peanut Butter Cookies in 30 Minutes

Easy Peanut Butter Cookies

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Soft, chewy peanut butter cookies made with simple ingredients. Perfect for a quick dessert or snack.

Author: Sophia Collins
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup creamy peanut butter
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt

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Instructions

Preheat your oven to 350°F (175°C).
In a bowl, mix peanut butter, sugar, egg, vanilla, baking soda, and salt until smooth.
Scoop tablespoon-sized portions of dough and roll into balls.
Place dough balls on a baking sheet lined with parchment paper.
Flatten each ball slightly with a fork, making a crisscross pattern.
Bake for 10-12 minutes until edges are golden.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store in an airtight container for up to 5 days.
For extra crunch, add chopped peanuts to the dough.
Use natural peanut butter for a less sweet cookie.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 85mg
Fat: 7g
Saturated Fat: 1.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 3g
Cholesterol: 10mg

Find it online: https://kitchenuser.net/easy-peanut-butter-cookies-recipe/