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Golden peanut butter cookies with crackled fork-tine tops stacked on a marble board beside a glass of milk.

Chewy Quick Peanut Butter Cookies (20 Minutes)

Soft, chewy peanut butter cookies made in one bowl with no chilling, ready in about 20 minutes from start to finish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Calories: 134
Ingredients Method Notes

Ingredients
  

  • 1 cup creamy peanut butter / 260 g; no-stir style, not natural
  • 1 cup granulated sugar / 200 g
  • 2 tbsp granulated sugar, for rolling / 25 g
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt

Method
 

  1. Preheat the oven to 175 C / 350 F. Line a sheet pan 33 x 46 cm / 13 x 18 inch with parchment paper.
  2. In a mixing bowl, stir the peanut butter, 1 cup granulated sugar, egg, and vanilla together until smooth and glossy.
  3. Sprinkle the baking soda and salt over the dough and mix until fully combined. The dough will stiffen slightly as it comes together.
  4. Scoop the dough into 26 g balls with a cookie scoop or tablespoon, rolling each one between your palms until smooth.
  5. Roll each ball in the reserved 2 tbsp sugar to coat lightly, then place on the sheet pan 5 cm / 2 inches apart.
  6. Press each ball flat with a fork, once vertically and once horizontally, to make the classic crisscross pattern.
  7. Bake for 8 to 10 minutes, until the edges are set and lightly golden but the centers still look soft.
  8. Cool the cookies on the pan for 5 minutes, they're fragile straight from the oven, then transfer to a wire rack to finish cooling.

Notes

  • Use a room-temp egg so it blends into the peanut butter faster.
  • Don't skip rolling in sugar, it gives the classic crackled top.
  • Underbake slightly, cookies firm up as they cool on the pan.
  • A cookie scoop keeps every ball the same size for even baking.