Classic Peanut Butter Cookies

Published August 26, 2018. Updated November 16, 2023

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Peanut Butter Cookies, who could resist them? I’ve loved peanut butter cookies for as long as I can remember and they’ll always be one of my favorites. So of course, I can’t help but share the best peanut butter cookie recipe—perfect for after-school snacks or Christmas Cookie Exchanges!

These easy homemade cookies are 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 crisscross pattern? I love how it sets these PB cookies apart from others.

Plus, it makes these fun cookies for the kids to help make! My kids love doing the rolling and pressing with forks to make the perfect pattern.

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

You’ll have extra for sharing with friends or coworkers and they’ll love you for it.

See how to make peanut butter cookies in this video!

Peanut Butter Cookie Ingredients

These homemade peanut butter cookies can be made using ingredients that are already in your pantry. Here’s what you’ll need to make these ultra-soft peanut butter cookies:

  • 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 too, 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.

Scroll down for printable recipe with amounts.

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 F. 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 crisscross 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.

Image of creamy peanut butter in jar

What Kind of Peanut Butter Should I Use?

I always stick with the regular creamy peanut butter for best results. 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 are all those peanuts in there).

Can I Use Natural Peanut Butter?

No, natural peanut butter makes a slightly drier, more crumbly cookie.

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.

Can I Double This Recipe?

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

Can I Freeze These Cookies?

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

Easy to make peanut butter cookies laying on tabletop.

Tips for the Best Peanut Butter Cookies

  • 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 these simple peanut butter cookies drizzled with or dipped in melted milk chocolate or white chocolate.
  • Add chopped peanuts for a crunchy peanut butter cookie.

More Delicious Peanut Butter Cookie Recipes to Try:

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

Peanut Butter Cookies
4.91 from 274 votes

Peanut Butter Cookies

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
Prep20 minutes
Cook18 minutes
Ready in: 38 minutes

Equipment

  • Stand mixer (I own and love this Kitchenaid stand mixer)!

Ingredients

Instructions

  • Preheat oven to 350 degrees F. Line two 18 by 13-inch baking sheets with silicone baking liners or parchment paper
  • In a medium mixing bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
  • 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. With mixer set on low speed slowly add in flour mixture and mix just until combined. 
  • Scoop dough out and shape into balls (30 grams each or nearly 2 Tbsp) then place on baking sheets spacing them 2-inches apart.
  • 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 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). 
  • Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store cookies and an airtight container.

Notes

  • Enjoy within 2 days of baking for best results.
  • If you have a kitchen scale, use that to measure ingredients for the most accuracy.
  • Try these simple peanut butter cookies drizzled with or dipped in melted milk chocolate or white chocolate.
  • Add chopped peanuts for a crunchy peanut butter cookie.
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.
Nutrition values are estimates only. See full disclaimer here.
Recipe originally published July 2017, notes have been updated.

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637 Comments

  • Cate Caron

    This wouldn’t be one of my favorite recipes. The batter was very sticky—too sticky to even press with a fork. I had to add more flour.

    • Jaclyn

      Jaclyn Bell

      Sorry to hear that! You could try refrigerating dough for a little while to firm it up if that happens in the future.

  • josie

    I made with Barney Butter (almond butter) PB allergy. Followed exactly only substituting the AB. Came out delicious. Thanks

  • Kelsey

    I have no idea why this has any negative reviews, these are so delicious and such a great texture! I used a full cup of peanut butter (for my peanut butter loving SO’s birthday), and they came out AMAZING! I’ll definitely be making these again!

    • Jaclyn

      Jaclyn Bell

      I haven’t tried Smuckers peanut butter so I couldn’t say for sure unfortunately. If it is their natural option I wouldn’t recommend using that because it doesn’t offer the same texture as the regular peanut butter.

  • Carol

    Easy enough, but not enough peanut butter flavor, which was disappointing.

    • Jaclyn

      Jaclyn Bell

      Sorry to hear that! What I recommend is avoiding generic label peanut butter if possible I’ve noticed it’s not quite as flavorful as brands like skippy or jif. Then you could also try sneaking in an extra 1/4 cup of peanut butter. Or for a really peanut buttery cookie try my 3 ingredient peanut butter cookies that have no flour and intense peanut butter flavor.

  • Chen Ha

    Best peanut butter cookies. So soft and delicious. Thank you for sharing the recipe!

  • Martha

    Not sure how this recipe got 5 stars. The cookies were so bland I wanted to cover them with peanut butter to give them some flavor.

    • Jaclyn

      Jaclyn Bell

      Sorry to hear that! What I recommend is avoiding generic label peanut butter if possible I’ve noticed it’s not quite as flavorful as brands like skippy or jif. Then you could also try sneaking in an extra 1/4 cup of peanut butter. Or for a really peanut buttery cookie try my 3 ingredient peanut butter cookies that have no flour and intense peanut butter flavor.

    • Jennifer

      They were not bland to me. The best recipe I have came across so far actually.

  • Nancy

    This was an easy recipe and the cookies came out chewy and delicious