Peanut Butter Cookies

Growing up, peanut butter cookies were a staple in our home thanks to the Kraft recipe posted on the back of their jar. Flash forward and I still love the sweet and salty treat, though I’ve moved away from the original Kraft recipe a smidgen. The reason I decided to bake these cookies this week was because I had just bought a brand spanking new jar of peanut butter. Why does this matter, you may ask? I have three kids (four if I count my 35 year old boy-friend – which I usually do). Think about it; with three/four kids, jars of peanut butter get pretty vile after the midway mark. They become littered with bread crumbs, jelly and the occasional mystery item (I found a Goldfish cracker in the last one). So this new jar was the perfect (and only acceptable) opportunity to bake these cookies. Bonus; the recipe is easy enough to let the kids help. This being said, if you’d prefer a quiet hour alone in your kitchen while the wildlings play Minecraft, I whole heartedly support that too. Sneak yourself a cocktail, even. No shits given here, folks; this is a judgement-free zone.

Scroll below to find this easy Peanut Butter Cookie recipe and if you like what you see and want to hang out more, don’t forget to subscribe!

Here’s what you need:

  • 2/3 cup butter, melted
  • ½ cup brown sugar, packed
  • ½ cup granulated sugar, plus ¼ cup for rolling
  • 1 cup creamy peanut butter
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 1/3 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt

Here’s what you’ll do:

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until smooth.
  3. In a medium bowl, whisk together flour, baking powder and salt.
  4. Add dry ingredients to the wet and mix until combined. Don’t overmix or your cookies will be dense AF.
  5. Scoop one heaping tablespoon of dough and roll into a ball. Roll in the remaining granulated sugar and transfer to baking sheet. Space balls about 2 inches apart.
  6. Make crosshatch lines across the tops using a fork. Bake for 12-14 minutes until the edges are a deeper brown. Enjoy!


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Hey there! I’m Jennifer, the human behind Cashmere & Cocktails. I’m a food, product and travel photographer from New-Brunswick, Canada. For business inquiries, please email me at:

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