Peanut Butter Cookies

Cookies are baked or cooked food that is usually small, flat and sweet. Peanut Butter Cookies are the one’s having peanut butter as the main ingredient.

If I had to describe about these peanut butter cookies, they are packed with peanut butter with dense flavour, soft texture, thick center and crumbly edges❤

If you love peanut butter and cookies, you should definitely try these peanut butter cookies!!

These cookies are easy to make at home and it takes very less time. I have used two egg yolks in this recipe. Egg yolks have an unique ability to bind everything together which prevents them from separating. Inaddition, egg yolk gives velvety texture and rich flavour to the baked goods.

The main technique behind getting a good cookie is the way butter and the main ingredient gets combined. So beating the peanut butter along with butter till it is creamy is the key!!

I have used light brown sugar in this recipe. Brown sugar gives softness and nice flavour to the cookie. It makes the cookie dense and prevents them from spreading more.

Baking powder used makes the cookie to rise a bit. Butter added gives richness and density to the final product. When it comes to butter, use unsalted butter for good results.

Specially in this recipe, peanut butter has it’s own salt. Using unsalted butter gives control over salt in the cookie.

Baking time plays a key role to get a better cookie. If you want your cookies to be soft, remove them from the oven once the edges get firm and slightly browned . The center will still look soft and not done . Don’t worry!! It will get firm in the baking tray when waiting out.

To all the peanut butter cookie lover’s, let us bake and taste these soft, moist, dense, crumbly cookies❤ and Iam one among them😊


The below ingredient makes 18 big cookies.

  • Peanut butter- 150 gms.
  • Unsalted butter- 150 gms.
  • Light brown sugar- 150 gms.
  • All-purpose flour- 300 gms.
  • Egg yolk- 2
  • Baking powder- 1/2 tsp
  • Vanilla essence- 1 tsp


Powder the brown sugar in a mixer to fine powder.

Separate the egg yolk from egg white. We are going to use only egg yolk in this recipe. Store egg white for another use.

The important step is to keep the butter and egg in room temperature. All the ingredients used should be in room temperature.

Room temperature butter doesn’t mean melting it. If you press the butter with your finger down, it should go down.

Measuring the flour and all the ingredients right is the next key to make a perfect cookie.

Preheat the oven to 180 degree Celsius for 10 to 15 minutes.

Beat the room temperature butter and peanut butter till they get creamy.
Once they turn creamy together, add the powdered brown sugar.
Beat till they all turn creamy together.
Add 2 egg yolks. Beat everything together till they are combined.
Add vanilla essence and beat everything together till they are combined.
Add baking powder and combine everything together.
Now it’s time to add the flour. Add flour in two portions and beat it. Otherwise the flour will spread everywhere.
Once the first portion gets combined, add the second portion.
Combine everything together using spatula.
Cookie dough is ready.
Cover the bowl with cling wrap and refrigerate the dough for 30 minutes.
After 30 minutes of keeping it in refrigerator, leave the dough outside for 5 minutes. Cover the baking tray with baking paper or silicon sheet. Scoop the cookie dough with ice cream scoop or small measuring spoons. Cookie cutters can be used.
Leave the scooped cookie dough balls over the baking tray. Shape it using your hands. I have scooped slightly bigger balls which will result in bigger cookies and it will take slightly more time to get baked.
Slightly press down the top surface of the dough balls with the backside of spoon.
Ready to go into oven.
Keep it in a preheated oven and bake it at 180 degree Celsius till the edges get firm and slightly browned. The center will still look soft and not done. This is the right consistency to get soft cookies. Take them out. Small sized balls will take 9 to 12 minutes to get to the right consistency. My cookie dough balls were slightly big. It took 15 to 16 minutes for me. Keep an eye on the oven always. As we have used brown sugar, if not taken at right time there is a high chance that cookies might get burnt.

Once out from the oven!! The backside of the cookie should turn slightly brown. Leave it in the tray undisturbed for 5 minutes. It will get firm in the baking tray.
Then place the cookies in the cooling rack to let it cool.
You can see the soft texture inside.


  • Please read all the explanations carefully.
  • Keep one baking tray at a time for baking the cookies.
  • Store the cookies in an airtight container.