Classic Peanut Butter Cookies

August 26, 2018

Peanut Butter Cookies, who could resist them? I’ve loved peanut butter cookies as long as I can remember and they’ll always be one of my favorites. So of course it only makes sense that I share my idea of the best peanut butter cookie recipe.

They’re soft and chewy, packed with peanut butter flavor, and they’re super delicious dunked in milk!

Homemade Peanut Butter Cookies stacked on a grey surface.

The Best Peanut Butter Cookies

The flavor of a peanut butter cookie is just hard to beat. They’re perfectly sweet and buttery rich, and they’re sure to satisfy that peanut butter craving. And who doesn’t love that traditional fork pressed criss cross pattern? I love how it sets these cookies apart from others.

Plus it makes these a fun cookie for the kids to help make, my kids love doing the rolling and pressing.

This is my go-to recipe for peanut butter cookies and I hope it becomes yours too! They’re one of those cookies that’s just to hard to resist when someone has baked a fresh batch.

It’s the weekend so that’s always a good excuse to get baking, especially when your end result is this good!

Peanut Butter Cookie Ingredients:

  • All-purpose flour – this base builds up the structure of the cookies.
  • Baking soda and baking powder – these are crucial as they help the cookies to rise.
  • Salt – we don’t add that much because there’s already salt in the peanut butter.
  • Unsalted butter – salted butter can be used to just omit the 1/4 tsp salt from the recipe.
  • Granulated sugar and brown sugar – this blend gives the cookies the perfect sweetness and the brown sugar helps keep them soft.
  • Creamy peanut butter – I recommend using Jif or Skippy.
  • Egg – this helps bind the ingredients together, you’ll only need 1 here.
  • Vanilla extract – this adds that light, classic flavor we all love. Preferably stick with the real stuff not imitation.

Showing how to press criss cross pattern into peanut butter cookie dough balls on baking sheet.

How to Make Peanut Butter Cookies:

  • Preheat oven, prepare baking sheet: Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with silicone baking liners or parchment paper.
  • Whisk dry ingredients: In a medium mixing bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
  • Cream butter and sugars: In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar, and brown sugar until combined.
  • Mix in peanut butter then blend in egg and vanilla.
  • Blend flour mixture into butter mixture: With mixer set on low speed slowly add in flour mixture and mix just until combined.
  • Scoop and shape: Scoop dough out and roll into balls (30 grams each or nearly 2 Tbsp) then place on baking sheets spacing them 2-inches apart.
  • Flatten with a fork: Using a long pronged fork flatten cookies slightly then turn fork going opposite direction and flatten just slightly again (it should create that criss cross pattern).
  • Bake: Bake cookies in preheated oven, one sheet at a time, for about 9 minutes (cookies will appear pale and slightly under-baked, they’ll continue to cook slightly as they cool).
  • Cool: Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store cookies and an airtight container.

Watch the Peanut Butter Cookies Video!

 

Image of creamy peanut butter in jar, type of peanut butter used for Peanut Butter Cookies

What Kind of Peanut Butter Should I Use?

I always stick with the regular creamy peanut butter for best results. Natural peanut butter would work if that’s all you have but the dough might be a little stickier.

Then if you like texture in your cookies chunky peanut butter will work great here, it would add a nice crunch. But just be sure to add in extra (I’d maybe add an extra 1/4 cup since there’s all those peanuts in there).

Sure it’s easy to give in to the temptation to just grab a peanut butter cookie at the bakery or mall but you can probably have these cookies ready as fast as that outing would take.

Plus you’ll have extra for sharing with friends or coworkers and they’ll love you for it. And homemade is always the best so I say let’s get baking!

Can I Make the Dough in Advance?

Yes the dough can be made up to 3 days in advance but you’ll need to let it rest at room temperature for about 30 minutes or so before scooping and shaping. The fats of the peanut butter will solidify in the fridge so it won’t be as easy to work with until it returns to to room temperature.

Peanut Butter Cookies dropped in milk and splashing.

What About a Double Batch?

If you are planning to make them for a large crowd the recipe can also be doubled. Double all ingredients listed.

Can I Freeze Them?

Yes the baked cookies can be frozen. Stack with sheets of parchment paper between cookies in an airtight container. Thaw at room temperature.

Tips and Variations:

  • Enjoy within two days of baking for best results.
  • Only use real butter – no shortening, no margarine, no imitation butters.
  • If you have a kitchen scale use that to measure ingredients for the most accuracy.
  • Try them drizzled with or dipped in melted milk chocolate or white chocolate.
  • Add chopped peanuts for a crunchy peanut butter cookie.

Easy to make peanut butter cookies laying on tabletop.

More Delicious Peanut Butter Cookie Recipes to Try:

Peanut Butter Cookies

4.92 from 37 votes

These are my idea of the perfect peanut butter cookie! Soft and chewy packed with peanut butter flavor. Plus they're quick and easy to make! A family favorite.

Servings: 24 cookies
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes

Ingredients

  • 1 1/3 cup (188g) all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (105g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 3/4 cup (185g) creamy peanut butter
  • 1 large egg
  • 1 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with silicone baking liners or parchment paper. 

  2. In a medium mixing bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar, and brown sugar until combined.

  4. Mix in peanut butter then blend in egg and vanilla. With mixer set on low speed slowly add in flour mixture and mix just until combined. 
  5. Scoop dough out and shape into balls (30 grams each or nearly 2 Tbsp) then place on baking sheets spacing them 2-inches apart.

  6. Using a long pronged fork flatten cookies slightly then turn fork going opposite direction and flatten just slightly again (it should create that criss cross pattern).
  7. Bake cookies in preheated oven, one sheet at a time, for about 9 minutes (cookies will appear pale and slightly under-baked, they'll continue to cook slightly as they cool). 

  8. Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store cookies and an airtight container.
Nutrition Facts
Peanut Butter Cookies
Amount Per Serving
Calories 145 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 17mg6%
Sodium 104mg5%
Potassium 77mg2%
Carbohydrates 16g5%
Sugar 9g10%
Protein 3g6%
Vitamin A 130IU3%
Calcium 15mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Peanut Butter Cookies
Author: Jaclyn
Recipe originally published July 2017, notes have been updated.