Classic Peanut Butter Cookies.

These classic peanut butter cookies are always a hit. Easy to make, easier to eat! They’re absolutely our favorite.

Classic Peanut Butter Cookies

Peanut butter lovers rejoice! This cookie is for you.

I’ve been feeling a little nostalgic in the kitchen lately. Making recipes that remind me of home, my childhood, just being a fun kid. This recipe follows that trend. I can’t remember a holiday without classic peanut butter cookies.

A plate fulla peanut buttery goodness.

This is my favorite recipe for Classic Peanut Butter Cookies. Easy to make, easier to eat!

I made a huge batch of these classic cookies for this weekend. It was my bachelorette party! About 15 friends, sisters, and future sisters-in-law came over before we went out to dinner and bar hopped and danced all night. The BEST time I’ve had in a long time. After moving and during all this wedding stress, it was much needed.

(The bachelorette and the plate of cookies, of course.)

These peanut butter cookies will melt in your mouth. The edges are chewy, the centers are soft, the tops are crinkly. It is nearly impossible to stop at one. I served hummus & pita chips, a cheese plate, and sangria… and these cookies were the first to go.

I think all dinners should start with a peanut butter cookie appetizer.

This is my favorite recipe for Classic Peanut Butter Cookies. Easy to make, easier to eat!

It’s a super basic recipe. No frills, nothing fancy. No candy bar pieces, gooey caramel, chocolate chips, or sprinkles to take away from the massive peanut butter flavor. Trust me, you won’t miss any of that stuff! Just pure peanut butter.

The cookies are soft-baked style, unlike traditional crunchy peanut butter cookies. Feel free to bake the batches a minute or two longer to obtain a little crunch. But the softness is what makes them ooooh so good. AND guess what? They stay soft for days and days. I made this batch on Wednesday and the few I have leftover are still just as soft as they were on day 1. Soft cookies > crunchy cookies.

The most important part? Chill your cookie dough! The dough is extremely soft due to the creamy peanut butter, eggs, and butter and if it’s not cold going into the oven, the cookies will spread all over your baking sheet. I chilled this cookie dough for 24 hours and my cookies were soft, thick perfection. I recommend chilling the dough for at least 3 hours.

This is my favorite recipe for Classic Peanut Butter Cookies. Easy to make, easier to eat!

And yes, the wait is so, so, so worth it.

The classic criss cross pattern imprinted on top may just by my favorite part. I don’t think I could enjoy a peanut butter cookie without it. Ha! Who am I kidding? But the pattern definitely adds to their simple irresistible charm. =)

This is my favorite recipe for Classic Peanut Butter Cookies. Easy to make, easier to eat!


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Classic Peanut Butter Cookies

These classic peanut butter cookies are always a hit. Easy to make, easier to eat! They're absolutely our favorite.

Yield: about 30 cookies

Total Time: 3 hours, 30 minutes


  • 1 cup (230g) unsalted butter, softened to room temperature*
  • 1 cup (200g) granulated sugar
  • 3/4 cup (150g) light brown sugar
  • 2 large eggs, room temperature preferred
  • 2 teaspoons vanilla extract
  • 1 cup (250g) creamy peanut butter*
  • 3 cups + 2 Tablespoons (391g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup (67g) granulated sugar, for rolling (optional)


Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter and mix on high until combined. Set aside.

In a separate bowl, toss the flour, baking soda, baking powder, and salt together. Add to the wet ingredients and mix on low until combined. Dough will be thick, yet very sticky. Cover dough tightly and chill for at least 3 hours (and up to 2 days) in the refrigerator.

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.

Roll balls of dough (about 1.5 tablespoons of dough per cookie) and roll into granulated sugar. Place 2 inches apart on the baking sheets. Press fork into the tops to create the criss-cross pattern. Bake for 11 minutes or until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.

Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months.

*Make sure your butter is softened, not melted in the slightest. Do not soften in the microwave - that makes it sort of melty and greasy. Place out 1 hour before beginning. Room temperature eggs are preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.

*Chunky peanut butter works as well. I do not suggest using natural style, oily peanut butter. Brands such as Jif or Skippy work best.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


A few more peanut butter faves.

Banana Cupcakes with Chocolate Peanut Butter Swirl Frosting

Banana Cupcakes with Chocolate Peanut Butter Swirl Frosting. Super-moist and all your favorite flavors in one!


Peanut Butter Cup Pretzel Cheesecake Bars

Pretzel Crusted Peanut Butter Cheesecake Bars


Chocolate Peanut Butter Lovers Granola

Chocolate Peanut Butter Lovers' Granola - an easy, healthy treat for all of us with a sweet tooth!


4 Ingredient Peanut Butter Fudge

The BEST Peanut Butter Fudge





93 Responses to “Classic Peanut Butter Cookies.”

  1. #
    ahuposted August 3, 2014 at 6:51 pm

    gorgeous! i just made the gluten free version of these today – there’s nothing quite like the scent of peanut butter baking!


    • Tom @ Raise Your Gardenreplied on August 4th, 2014 at 6:50 am

      I agree the smell of peanut butter baking in the oven give the entire house a nice peanut buttery smell.


  2. #
    Laura (Tutti Dolci)posted August 3, 2014 at 7:48 pm

    These look like the perfect PB cookies, pinned!


  3. #
    Hayleyposted August 3, 2014 at 8:16 pm

    Peanut butter cookies are one of my absolute favourites (switches between them & white chocolate macadamia nut cookies) & I’ve been looking for just a basic recipe (non-GF, since the one on the back of the peanut butter jar is just peanut butter, egg, and sugar!) for a while now. These ones look perfect! Cannot wait to make my favourite cookie, it’s been so long!!


  4. #
    Marina @ Cosmetics & Crumbsposted August 3, 2014 at 8:18 pm

    You’ve done it again Sally! These look absolutely perfect! And I haven’t had a classic peanut butter cookie in ages so I may have to make some of these :)


  5. #
    sue/the view from great islandposted August 3, 2014 at 8:33 pm

    An oldie but goodie! You are the cookie queen, so I will bookmark this recipe for my holiday gift assortment!


    • Sallyreplied on August 3rd, 2014 at 8:40 pm

      The cookie queen? I’m honored =)


  6. #
    Kayle (The Cooking Actress)posted August 3, 2014 at 9:29 pm

    yayyyy!!! bachelorette partyyyy! so fun!

    and theeeese cookies-oh yes yessss-so peanut buttery and the texture looks perfect!


  7. #
    Claudia @Breakfast Drama Queenposted August 3, 2014 at 9:35 pm

    Oooh, these look just perfect!


  8. #
    kateposted August 3, 2014 at 9:39 pm

    Sally, would you be able to list the weights of common items such as 1 cup flour, brown sugar, light brown sugar, etc for reference in a future post or list them in your recipes? It is extremely helpful because baking is such a precise art that even a little more flour or sugar can impact the final product!

    Thanks for considering!


  9. #
    Alex @ nuttinbuttertodoposted August 3, 2014 at 10:53 pm

    oh my gosh I have been DYING for a peanut butter cookie recipe recently!! This seems like the perfect cure for my craving!!


  10. #
    Averie @ Averie Cooksposted August 4, 2014 at 12:00 am

    Hope the bachelorette party was a total blast and that there are plenty of stories :)

    And these cookies look absolutey picture perfect! They need to be on the cover of a peanut butter cookie book or something- love the fork marks bc they add so much old school charm. Pinned! I know I’d love these!


  11. #
    Jess @ Sweet Menuposted August 4, 2014 at 2:22 am

    Ah the classic pb cookie, these look fantastic! I just love the criss cross pattern on top, it does remind you of home-style baking! i love it.


  12. #
    Mirposted August 4, 2014 at 7:09 am

    Aw yeah! Back to basics. Love soft PB cookies. I find anyone who likes them crunchy to be confusing.
    And your bachelorette sounded like the perfect menu with cookies and a cheese plate. That’s total heaven!


  13. #
    Marie from Gposted August 4, 2014 at 7:41 am

    They look delicious! But I wish there were indications of weight in gram. I hope I convert them correctly.


    • Sallyreplied on August 4th, 2014 at 3:16 pm

      Hey Marie! I haven’t had the chance to add them in until now. Enjoy!


      • Marie from Greplied on August 5th, 2014 at 6:30 am

        Awesome! Thank you so much :)

  14. #
    Chelsea @chelseasmessyapronposted August 4, 2014 at 7:52 am

    You are so good at making cookies look delicious!! I love the fork marks in these Sally – so pretty! And peanut butter is my favorite – a good classic peanut butter cookie recipe is a must! Pinned :)


  15. #
    Gayle @ Pumpkin 'N Spiceposted August 4, 2014 at 8:14 am

    These are definitely a classic cookie, and look full of peanut buttery goodness! Gorgeous pictures, too!


  16. #
    Christineposted August 4, 2014 at 8:39 am

    Oh I missed this post yesterday…just as well because I ate too much over the weekend. Made the award winning zucchini bread again but added chocolate chips this time (plus that mile high streusel on top) and my husband and I ate the ENTIRE loaf over the weekend! And I still have more zucchini coming in! Oy!

    I bought peanut butter for these on Friday too after your teaser! But I think mine is too greasy (from TJ) so will wait and get some regular style this weekend. Can’t wait though…I haven’t had peanut butter cookies in forever!

    So glad you were able to relax, not stress and have fun with your friends!!! The wedding is almost here!!! :-)


    • Sallyreplied on August 4th, 2014 at 3:15 pm

      Hahahahaha Christine I made that zucchini bread this weekend too! I left off the streusel though. And it was gone in 2 days. So good. Let me know if you try these!


  17. #
    Shashi @ RunninSrilankanposted August 4, 2014 at 9:14 am

    Oh dear – these sound amazing – I swear I can almost smell them….


  18. #
    Lynnposted August 4, 2014 at 9:27 am

    You know what? I’ve ALWAYS wondered what that fork-criss-cross business is all about. Who stared it?! Why?! When?! So many questions!! But I suppose none of those questions really matter when the answer is PEANUT BUTTER COOKIES! So I’ll stop wondering and just enjoy my bites. Maybe. Glad you had a fun bach party!! :-)


    • Sallyreplied on August 4th, 2014 at 3:14 pm

      I don’t really know who started it but I don’t think I can enjoy a classic, old-fashioned pb cookie without it. ;)


  19. #
    Lizposted August 4, 2014 at 9:37 am

    Thank you for the nice recipe. Have a Great Week.


  20. #
    Cate @ Chez CateyLouposted August 4, 2014 at 10:31 am

    This PB lover is definitely rejoicing!! I’m constantly looking for the perfect PB cookie, and it looks like you nailed it here! Soft, full of peanut butter flavor – yum! I’m so glad you had a great bachelorette – it sounds like so much fun!!


  21. #
    Lisa @ Simple Pairingsposted August 4, 2014 at 11:19 am

    Scrumptious! I haven’t made these in forever – thanks for the reminder! Peanut butter cookies were one of my absolute favorite after-school snacks when I was a kid. Alongside a cold glass of milk, the salty/sweet cookie made an ordinary day pretty incredible.


  22. #
    Danaposted August 4, 2014 at 1:43 pm

    Wow this looks great- and I have all the ingredients right at home! I’ll make this ASAP…thanks, Sally!


  23. #
    ashley - baker by natureposted August 4, 2014 at 2:21 pm

    I second the cookie queen comment ;) A title you’ve earned, lady xoxo


  24. #
    Michelle @My California Kitchenposted August 4, 2014 at 2:31 pm

    It’s been too long since I’ve had a classic peanut butter cookie. Can’t wait to make these!


    • Sallyreplied on August 4th, 2014 at 3:02 pm

      Let me know how you like them Michelle!


  25. #
    Kerry @ Kerry Cooksposted August 4, 2014 at 2:43 pm

    A second nomination for the Cookie Queen from me!


  26. #
    Joy @ Baking-Joyposted August 4, 2014 at 3:45 pm

    Classic peanut butter cookies are a complete winner in my book Sally! Love the fact that they’re soft baked and the pretty pattern on top! Pinned :-)


  27. #
    Michelleposted August 4, 2014 at 4:18 pm

    Love, love, love! Peanut butter cookies are one of my all time faves. The only thing that makes them better is dipping them I’m chocolate. Thanks for the recipe!


  28. #
    Jenniferposted August 4, 2014 at 4:33 pm

    Can I use whole wheat flour?


    • Sallyreplied on August 4th, 2014 at 4:38 pm

      I’m sure you could, though the cookies may taste a little dry or be too heavy tasting.


  29. #
    marcieposted August 4, 2014 at 4:43 pm

    You can’t beat the classics, and I love the idea of a peanut butter appetizer! These look just perfect, Sally. :)


  30. #
    Laurposted August 4, 2014 at 9:26 pm

    I love chilling my dough. I think it’s the NUMBER ONE tip I would give anyone who bakes cookies. I never bake cookies anymore (unless it’s a last minute thing) without chilling my dough. Definitely tastes 100% better!

    I am so happy to hear your bachelorette party went well! Any party with cookies and sangria is sure to be a good one ;o)


  31. #
    Austriaposted August 4, 2014 at 9:43 pm

    Hi Sally,
    Love me a good peanut butter cookie (especially soft ones)! Will have to try these soon. Perhaps a little smaller & then sandwich some nutella between them……soooo goooood!!!


  32. #
    Stacey@Bake.Eat.Repeat.posted August 5, 2014 at 12:34 am

    These look like the peanut butter cookies my mom used to make! I’ve been searching for the perfect peanut butter cookie recipe and this just might be it! Pinning and definitely trying this one.


    • Sallyreplied on August 5th, 2014 at 3:18 pm

      Thanks Stacey! Let me know if you try them.


  33. #
    Michele @tworaspberriesposted August 5, 2014 at 1:44 am

    these looks so soft… my mouth is watering looking at the pictures… i can almost smell the PB baking right now lol ;-)


  34. #
    Ericaposted August 5, 2014 at 4:06 pm

    I made these for breakfast this morning (please don’t judge–I have a cookie obsession) and they were delicious! They have the perfect texture… It’s truly impossible to eat just one! I used a “no sugar added” peanut butter, so the cookies weren’t as sweet as the pb cookies from my childhood… Just wanted to throw that out there as an option. I will be using your recipe again for sure! :)


    • Sallyreplied on August 5th, 2014 at 5:22 pm

      Hahaha no judgement. Thanks Erica!


  35. #
    Eleanna @foodaki.grposted August 5, 2014 at 5:33 pm

    Oh Sally, these cookies are amazing! Just like you said, no frills, just pure peanut buttery taste, putting peanut butter in center stage like it deserves. Yes, I’m a peanut butter addict ;) Good to hear you had a great time at your party, planning one’s wedding can be so stressfull. Relax and enjoy the process!


  36. #
    Lisaposted August 5, 2014 at 5:46 pm

    I made these today, however the dough turned out pretty dry, before putting the dough in the fridge it wasn’t very sticky. I just took them out from chilling the dough, and the dough is just crumbling. Any idea why that would’ve happened? So disappointed! :(. I didn’t change anything from the recipe, followed it exactly. Can you please let me know , as I’d love to try making them again.. Thanks so much!!


    • Sallyreplied on August 5th, 2014 at 6:14 pm

      Lisa, what brand peanut butter did you use? That has everything to do with the result of your dough. I always use Jif creamy (not crunchy peanut butter). You may try to reduce the flour by 2 Tablespoons.


      • Lisareplied on August 6th, 2014 at 9:38 pm

        I’m in Canada, so I used Kraft Peanut Butter.. We don’t have Jif here :( I will try again reducing the flour. Thanks so much for your help!!

  37. #
    Vickyposted August 7, 2014 at 12:16 pm

    I have just baked these cookies for the 1st time and they are to die for. Thanks for a great recipe.


  38. #
    Choy Yinposted August 8, 2014 at 11:38 am

    My first ever cookies baking. Superb! Simple ingredients and steps provided. The cookies taste a little bit sweet and will reduce in my next baking.
    Love it and look forward to more simple cookies recipes from you. Many thanks!


  39. #
    Maggieposted August 9, 2014 at 12:23 pm

    Made these yesterday, and so far have had some for breakfast, lunch and dinner lol! SO good….This is going to be my ‘starred’ peanut butter cookie recipe now :)


  40. #
    Robin @ Lady in Combat Bootsposted August 12, 2014 at 4:33 pm

    I have such a terrible obession with peanut butter! Saved, printed and on the agenda! Yum!


    • Sallyreplied on August 13th, 2014 at 9:46 am

      you’re in good company, because I do too! Let me know how you like them Robin.


  41. #
    Leeseposted August 13, 2014 at 3:51 pm

    These were simply amazing and true to the original! It brought me back to my childhood when peanut butter cookies were the first cookies I used to bake. A favorite of my dad and I it just brought back sweet memories in my mom’s kitchen and the snack cart in Elementary school.

    I have been searching for a recipe forever and have tried others and either they don’t taste like peanut butter or are too crispy not soft enough. I remember a peanut butter cookie should be soft yet a bit of crunch with a flavorful peanut butter taste and you nailed it.

    This recipe can be baked any size and I even added some chocolate chips to the next day’s batch, yum! And included the criss cross accent of course!

    I sent you the pic on Twitter I baked for my dad and he loved them!! Thanks for your sweet reply and thanks for being so super generous with your recipes. My faves so far are of course the Classic Peanut Butter, Oatmeal Raisinets, White Chocolate Macadamia Nut and Inside Out Cookies. Can’t wait to try your Snicker-doodle, Almond Raspberry Blossom and Peanut Butter Cup Blossoms!

    You are a Baking Genius!



    • Sallyreplied on August 14th, 2014 at 3:01 pm

      Thanks so much Leese and your cookies looked AWESOME! I’m so glad you love them as much as we do. They’re a favorite with everyone – my friends have asked me about 10 times to make them again. And they’re easy!


  42. #
    Jen Hyndmanposted August 13, 2014 at 7:20 pm

    Sally- these are HANDS DOWN the best peanut butter cookies I have ever had!! I followed the recipe exactly as you have it (I baked for 12 min…my oven can be finicky) and they have come out perfectly. Soft and mouth-wateringly delicious! I’ve had to stop myself at 6 cookies. At least until after dinner. My 4 year old has also snuck at least 3 on top of the 2 I gave her already…Definitely signs of a SURE hit.
    Like a fellow Canadian mentioned, I too used Kraft peanut butter and did not have any issues with the dough being dry.
    Thank you thank you for such a hit and all the best with your upcoming wedding!


    • Sallyreplied on August 14th, 2014 at 3:00 pm

      Thanks so much for reporting back Jen!! I appreciate the well wishes with the wedding too =)


  43. #
    Ally Knightposted August 17, 2014 at 10:12 am

    I made these a few nights ago and they were AWESOME! I added some chocolate chips of course, and upped the amount of peanut butter because I’m obsessed with it (peanut butter should have its own food group ). They were the best cookies I’ve ever had, thanks for your awesome recipes! I’m always so excited to see what you post next (:


  44. #
    Beryl Arianneposted August 22, 2014 at 11:10 am

    I have to admit, usually when I find recipes online I “kinda” follow them because I love to experiment in the kitchen. However, these looked so damn delicious that I wanted to replicate it. They were delicious!

    On a side note, I was so impressed with the recipe that I did a little blog tour and I think it’s wonderful that you have a section dedicated to blogging tips for beginners!


    • Sallyreplied on August 22nd, 2014 at 2:18 pm

      Thanks so much Beryl! I’m glad you enjoyed poking around my blog. And these cookies, too! I love them.


  45. #
    Rellaposted August 26, 2014 at 6:05 pm

    These were incredible! Best peanut butter cookies I’ve ever made! Thanks for the recipe.
    I blogged about them here:


  46. #
    Alishaposted August 31, 2014 at 7:42 pm

    The texture and look of these pb cookies came out just perfect! I felt they were just missing the mark on the pb flavor tho. Not quite enough. I will certainly try again, maybe with a different brand of pb. I ended up topping these with a tiny bit of pb and sliced almonds. Thank you for the refrigeration tip, it worked wonders to keep a nice shape while remaining soft! Love your site and all of your recipes that I have tried!


  47. #
    Phoebeposted September 1, 2014 at 3:12 am

    hi sally! I LOOOOOOVVVVEEEE peanuts (especially cookies)! I just wanted to tell you that you can also make the same thing with your 4 ingredient almond butter cookie recipe just by replacing the almond butter with peanut butter!


  48. #
    Christinaposted September 1, 2014 at 7:22 pm

    Thank you for the recipe. I have been trying to get our daughter to try “peanut” butter cookies for awhile, but have not found a recipe that doesn’t crumble or smell burnt. I mixed up your recipe today with my necessary adjustments. (no egg, dairy, peanut) and the dough looks just perfect. They are chilling in the fridge right now and will be her after school snack tomorrow. Thank you so much for a classic recipe. The 3 ingredient stuff doesn’t work at all with so many substitutions.


    • Christinareplied on September 1st, 2014 at 9:04 pm

      Okay, so I couldn’t wait. I went ahead and baked 6 and oh my gosh they are so good. Thanks again.


  49. #
    Graham @ Glazed & Confusedposted September 17, 2014 at 9:42 am

    Hi Sally,

    Sooo you’re pretty much my hero right now. Can I officially dub you the queen of all things cookies? (Really, who has that authority?)

    Whipped up a batch of these to bring to my favorite office assistant at school as a surprise and we were both obsessed. made a few variations — swirls of nutella, lots of Maldon sea salt flakes, banana butter thumbprints. Seriously, this dough is an amazing base!

    Just wanted to thank you for putting this up!


    • Sallyreplied on September 17th, 2014 at 9:52 am

      Wonderful to hear, Graham! Thank you so much. And I just love your nutella swirl variation. I’ll have to try that!


  50. #
    pamposted September 25, 2014 at 12:46 pm

    I would like to make these can I substitute almond butter for the peanut butter


    • Sallyreplied on September 25th, 2014 at 1:57 pm

      Yes, that would be fine.


  51. #
    Farah.Fposted September 28, 2014 at 1:07 am

    Im thrilled :D I finally managed to bake perfect cookies thanks to YOU.
    Im doing a pinterest recipe challenge on my blog and made these cookies. And yayyy they are a winner.



  52. #
    Debbie Jamesposted October 3, 2014 at 9:37 pm

    Yum! After making a few dozen per the recipe, the family suggested thumbprint cookies with a dab of concord grape jelly. Oh, Yeah!!


  53. #
    yummersposted October 15, 2014 at 4:12 pm

    Yummy made these but added a little something extra that is our little touch we add to some of our sweet treats it turned out wonderful had to test one before my husband has one, definitely a keeper


  54. #
    Linda Wrightposted October 28, 2014 at 9:47 am

    My husband and I loved these peanutbutter cookies and I will be making them again. I just have one question. Can I make these and leave out the peanutbutter? Would I have to add anything else to take the place of the peanutbutter? Thank you


  55. #
    Kateposted October 29, 2014 at 10:34 am

    Best PB cookie recipe I’ve found yet! I make these bi-weekly and send them to my soldier who is overseas. He shared them with the other guys in his unit and they loved them! Thank you so much! :)


  56. #
    Maryposted October 30, 2014 at 8:12 am

    Can I bake these in their ball shape without criss-crossing them on the top with the fork?


    • Sallyreplied on October 30th, 2014 at 6:32 pm



  57. #
    Ruthposted November 2, 2014 at 12:21 am

    Just made these! The texture is perfect, just how a cookie should be. Slightly crispy on the outside and soft on the inside. I’m not so convinced on the peanut flavor however,I definitely think it’s the brand of peanut butter I used. It was jiff. I’m used to eating natural peanut butter made of just peanuts, and I personally like that true peanut flavor better. I think I’ll try these again with the almost all “natural” peanut butter that you dont need to stir. . Thank you for the recipe!


  58. #
    Jessicaposted November 3, 2014 at 9:15 pm

    Just made these cookies for the first time. Great recipe, however I would suggest not chilling the dough. I made some last night before chilling because I was impatient. The dough wasn’t sticky and they turned out perfect. The dough that I chilled is very hard and I am now waiting for it it thaw enough to be rolled into balls. My refrigerator is not very cold, so I am surprised this happened. Would definitely make again without the chilling period.


  59. #
    Fayeposted November 7, 2014 at 12:52 am

    Hi Sally! I’m looking for a certain texture in a classic pb cookie … want a slightly crispy, crumbly cookie (not soft). I made this dough and baked up a few tonight after chilling it – I patted them a bit flat and then pressed down with fork tines. And baked for about 11mins; they were still a bit on the softer side. How do I make them crispier? Shall I try pressing them even flatter? Baking longer?


    • Sallyreplied on November 7th, 2014 at 9:07 am

      Faye, I suggest baking for 2 extra minutes to obtain that texture.


  60. #
    Connieposted November 10, 2014 at 7:42 pm

    hi sally!

    i’ve made a BUNCH of your recipes already :] and going to make these peanut butter cookies for a thanksgiving potluck!

    if i wanted to add chocolate chips to this recipe, should i make any adjustments?

    thank you!


    • Sallyreplied on November 11th, 2014 at 8:12 am

      Hi Connie! Nope, just add the chocolate chips right into the dough after you’ve mixed the dry and wet ingredients together. I would go with 1 cup chocolate chips.


      • Conniereplied on November 11th, 2014 at 8:31 am

        thank you so much for the quick reply! i’m sure these will be perfect just like all of your other recipes! :]

  61. #
    Arunaposted November 12, 2014 at 7:16 pm

    Made these cookies today and they are absolutely delicious :)


  62. #
    Cece Nienstedtposted November 15, 2014 at 10:12 pm

    Im 13, and I have an absolute passion for baking! I love your reciepies and this one is one of my favorites! I would love to meet you one day!


  63. #
    yvonneposted November 16, 2014 at 9:14 am

    Made these cookie. Need more peanutbutter flavor. In the future I will use my Betty crocker recipe.


  64. #
    B.J.posted November 17, 2014 at 9:45 pm

    I very seldom go back and comment on a recipe but this one is a winner! Best PB Cookie recipe I’ve ever tasted. Husband is hard to get a reaction from but he was quite vocal on how good they are! Five stars!!!


  65. #
    Janeposted November 18, 2014 at 6:50 pm

    These look amazing! :) I have a quick question though: all I have at home is a jar of natural peanut butter. The whole reason for making pb cookies is that I want to use it up, rather than going out to buy a brand new jar of the other stuff.

    Would using the natural peanut butter after all affect the consistency of the dough or how long I should bake the cookie, etc.?


    • Sallyreplied on November 19th, 2014 at 11:17 am

      Jane, using an oily natural style peanut butter may either (1) make the cookies a little crumbly and/or (2) make the cookies spread too much. Without doing much testing with natural PB myself, I can’t say how to avoid any of this.


      • Ayeshiareplied on November 26th, 2014 at 8:56 pm

        Hi Jane I just baked my cookies with natural peanut butter and they came out great. Just popped in the freezer for 5 min on cookie sheet before I put them in the oven :)

  66. #
    Traceyposted November 19, 2014 at 9:18 pm

    Hi! I love this recipe and mine turn out delicious every time but the criss crosses always inflate and become unrecognizable! This happens with every peanut butter cookie recvipe I have tried. Any suggestions would be appreciated. To me it isn’t a proper peanut butter cookie without the criss cross!


  67. #
    Paigeposted November 26, 2014 at 8:13 am

    I made these cookies last night and for some reason (even my husband said so) the taste of butter was SO over powering. Any ideas? I re-read the recipe three times to make sure I didn’t miss anything or skip a step, etc. Thanks Sally!


  68. #
    Ayeshiaposted November 26, 2014 at 8:54 pm

    Just wanted to say that you have a great gift from God in your baking skills, may God increase you in His gifts to you. Just wanted to note that I only had natural peanut butter on hand and the cookies turned out great despite the recommendation. Better than the regular. Just freezed on the cookie sheet for 5 min before popping in the oven, I can’t want to bake your recipes this winter for the family!


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