These Peanut Butter Cookie Bites are soft, chewy, and packed with nutty flavor in every bite. They strike the perfect balance between sweet and salty, with a golden-brown edge and a melt-in-the-mouth center that makes them utterly irresistible. Whether I’m baking for a holiday party, a cozy weekend treat, or just to satisfy a peanut butter craving, this recipe always hits the spot.
Why You’ll Love This Recipe
I love how simple and reliable this recipe is. The dough comes together quickly, and the bites bake up in no time. Each cookie has a rich, buttery texture and the comforting taste of creamy peanut butter. The best part? These bites are perfect for sharing—or keeping all to myself! They store well, freeze beautifully, and taste just as good days later (if they last that long).
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 ¾ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
Note: The full recipe may contain additional ingredients such as peanut butter, sugar, eggs, and possibly chocolate chips based on the description. For this article, I’m focusing on the ingredients listed and inferred from standard peanut butter cookie recipes.
Directions
I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, baking powder, and salt.
In a separate large bowl, I cream the softened butter until it’s smooth and fluffy.
I add in the peanut butter, sugars, and eggs, mixing until everything is well combined.
Then I gradually add the dry ingredients into the wet mixture, stirring just until the dough forms.
I scoop out small portions of the dough (about 1 tablespoon each) and roll them into balls.
I place them on the baking sheet, spaced apart, and press gently to flatten just slightly.
I bake for 8–10 minutes, or until the edges are lightly golden but the centers are still soft.
After removing them from the oven, I let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 36 cookie bites. Prep time: 15 minutes Bake time: 8–10 minutes per batch Total time: Around 30 minutes including cooling
Variations
I like adding mini chocolate chips to the dough for an extra indulgent touch.
For a salty-sweet twist, I sometimes sprinkle a bit of flaky sea salt on top right before baking.
If I’m out of creamy peanut butter, crunchy works too—it adds a nice texture.
To make these gluten-free, I swap the all-purpose flour for a 1:1 gluten-free blend.
A dash of cinnamon can give them a warm, cozy flavor that’s perfect for fall baking.
Storage/reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in a zip-top bag or airtight container for up to 3 months. To reheat, I pop a few in the microwave for 10–15 seconds to bring back that fresh-from-the-oven softness.
FAQs
What kind of peanut butter works best for this recipe?
I usually use creamy peanut butter for a smooth texture, but natural or crunchy peanut butter works too—just keep in mind it might slightly change the consistency.
Can I make the dough ahead of time?
Yes, I often make the dough ahead and refrigerate it for up to 2 days. I let it sit at room temperature for 15–20 minutes before baking.
Why did my cookies turn out dry?
If my cookies are dry, it’s usually because I added too much flour or baked them too long. I make sure to measure flour properly and keep an eye on bake time.
Can I freeze the dough instead of the baked cookies?
Absolutely. I like to roll the dough into balls and freeze them on a tray first. Once solid, I transfer them to a freezer bag. They bake perfectly straight from frozen—just add a minute or two to the bake time.
How do I keep the cookies soft?
To keep them soft, I store them with a slice of bread in the container. The cookies absorb the moisture from the bread and stay fresh longer.
Conclusion
These Peanut Butter Cookie Bites are a go-to treat in my kitchen. They’re fast, fuss-free, and absolutely delicious. Whether I’m baking for family, friends, or just myself, this recipe always delivers that nostalgic, nutty flavor I crave. Give it a try—I bet they’ll become a favorite in your home too.
Peanut Butter Cookie Bites are soft, chewy cookies bursting with nutty flavor. With golden edges and melt-in-the-mouth centers, they’re the perfect sweet treat for any occasion and bake up quickly with pantry staples.
Total Time:30 minutes
Yield:36 cookie bites
Ingredients
2 ¾ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
Optional: 1 cup mini chocolate chips
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
In a large bowl, cream butter until smooth. Add peanut butter, granulated sugar, and brown sugar; mix until combined.
Add eggs one at a time, mixing well after each.
Gradually stir in dry ingredients until a dough forms. Fold in chocolate chips if using.
Scoop 1-tablespoon portions of dough and roll into balls. Place on baking sheet and gently flatten slightly.
Bake for 8–10 minutes, until edges are lightly golden and centers remain soft.
Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Sprinkle flaky sea salt on top before baking for a salty-sweet touch.
Use crunchy peanut butter for added texture.
Add a dash of cinnamon for a warm, fall flavor.
Use a 1:1 gluten-free flour blend to make gluten-free.
Freeze unbaked dough balls and bake straight from frozen with a few extra minutes.
