This easy and delicious peanut butter cookie recipe by Martha Stewart is perfect for a quick treat! Made with just a few common ingredients, these cookies are soft, chewy, and irresistibly sweet. You can whip them up in no time, and they’re naturally gluten-free. A classic dessert everyone will love, ready in under 30 minutes!
Ingredients Needed:
- 1 cup creamy peanut butter
- 1 large egg
- 1 cup sugar, plus more for sprinkling
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract (optional)
- ¼ teaspoon coarse salt
How To Make Peanut Butter Cookies?
- Preheat the oven and prepare the baking sheet: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
- Mix the ingredients: In the bowl of an electric mixer fitted with the paddle attachment, beat together the peanut butter, egg, sugar, baking soda, vanilla (if using), and salt until well combined.
- Scoop the dough: Using a 1 ¾-inch (4.5cm) scoop, portion the dough onto the prepared baking sheet, spacing each scoop about 2 inches (5cm) apart.
- Create a crosshatch pattern: Using the tines of a fork, gently press down on each dough ball to create a crosshatch pattern.
- Sprinkle with sugar and bake: Lightly sprinkle each cookie with sugar. Bake for 11–12 minutes, or until the cookies are slightly puffed. They will still be soft.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely.
Recipe Tips:
- Use creamy peanut butter: For the best texture, avoid natural peanut butter as it can make the cookies too oily or crumbly.
- Measure ingredients accurately: Especially the sugar and peanut butter, to ensure the cookies hold their shape and have the right sweetness.
- Don’t skip the fork crosshatch: This flattens the dough evenly, helping the cookies bake properly and giving them their classic look.
- Avoid overbaking: Bake until just puffed; the cookies will continue to firm up as they cool. Overbaking can make them dry.
- Cool on the tray first: Let the cookies rest on the baking sheet for 5 minutes before transferring to a rack to prevent breaking.
How To Store Leftovers?
- Refrigerate: Let the peanut butter cookies cool to room temperature. Store them in an airtight container in the refrigerator for up to 1 week to maintain freshness.
- Freeze: Allow the cookies to cool completely, then place them in a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 3 months. To serve, thaw the cookies at room temperature for about 1 hour. This recipe does not need reheating.
Nutrition Facts
Serving Size: 1 cookie (48 servings)
- Calories: 148
- Total Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 18mg
- Sodium: 110mg
- Potassium: Not specified
- Total Carbohydrate: 17g
- Dietary Fiber: 1g
- Sugars: 8g
- Protein: 3g
Check out More Recipes:
- Martha Stewart Fudgy Brownies
- Martha Stewart Chocolate Cake
- Martha Stewart Cornbread
- Martha Stewart Pecan Pie
- Martha Stewart No Bake Cheesecake
Martha Stewart Peanut Butter Cookies
Description
This easy and delicious peanut butter cookie recipe by Martha Stewart is perfect for a quick treat! Made with just a few common ingredients, these cookies are soft, chewy, and irresistibly sweet. You can whip them up in no time, and they’re naturally gluten-free. A classic dessert everyone will love, ready in under 30 minutes!
Ingredients
Instructions
- Preheat the oven and prepare the baking sheet: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
- Mix the ingredients: In the bowl of an electric mixer fitted with the paddle attachment, beat together the peanut butter, egg, sugar, baking soda, vanilla (if using), and salt until well combined.
- Scoop the dough: Using a 1 ¾-inch (4.5cm) scoop, portion the dough onto the prepared baking sheet, spacing each scoop about 2 inches (5cm) apart.
- Create a crosshatch pattern: Using the tines of a fork, gently press down on each dough ball to create a crosshatch pattern.
- Sprinkle with sugar and bake: Lightly sprinkle each cookie with sugar. Bake for 11–12 minutes, or until the cookies are slightly puffed. They will still be soft.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely.
Notes
- Use creamy peanut butter: For the best texture, avoid natural peanut butter as it can make the cookies too oily or crumbly.
- Measure ingredients accurately: Especially the sugar and peanut butter, to ensure the cookies hold their shape and have the right sweetness.
- Don’t skip the fork crosshatch: This flattens the dough evenly, helping the cookies bake properly and giving them their classic look.
- Avoid overbaking: Bake until just puffed; the cookies will continue to firm up as they cool. Overbaking can make them dry.
- Cool on the tray first: Let the cookies rest on the baking sheet for 5 minutes before transferring to a rack to prevent breaking
Martha Stewart Peanut Butter Cookies