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!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 


Classic Peanut Butter Cookies

Yield: 30 cookies

Total Time: 3 hours, 30 minutes

Print Recipe

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


  • 1 cup (230g) unsalted butter, softened to room temperature1
  • 1 cup (200g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar
  • 2 large eggs, room temperature preferred
  • 2 teaspoons vanilla extract
  • 1 cup (250g) creamy peanut butter2
  • 3 cups + 2 Tablespoons (391g) all-purpose flour (measured correctly)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup (67g) granulated sugar, for rolling (optional)


  1. 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 eggs 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.
  2. 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.
  3. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
  4. 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.
  5. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2 days. Allow to come to room temperature and continue with step 3. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Additional Notes:

  1. 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.
  2. 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





210 Responses to “Classic Peanut Butter Cookies.”

  1. #
    Jennifer Smithposted September 9, 2015 at 9:28 am

    The ingredients list calls for 2 eggs, but the instructions say to mix in the egg (singular). I’m not sure if I should add 1or 2 eggs.  Thanks for clarifying.  


    • Sallyreplied on September 9th, 2015 at 12:11 pm

      Sorry about that- yes, it’s 2.


  2. #
    Deannaposted September 10, 2015 at 12:26 am

    I love how this is only 4 ingredients. OH MY GOODNESS, SO YUMMY SO EASY.   Why not. Thank you.


  3. #
    Tracyposted September 21, 2015 at 8:51 pm

    Wow! I made these last week and have now made 4 batches.. that’s right four. I even made ice cream sandwiches with some that I over baked a little and they were anazing! Thank you so much for this solid recipe!


  4. #
    Sierraposted September 23, 2015 at 4:00 pm

    Just made these and added 3/4 cups of bittersweet chocolate chips. I think I’m in love


  5. #
    Sara Foxposted September 26, 2015 at 10:55 am

    Would these come out the same way if I were to add chocolate chips or chunks?


    • Sallyreplied on September 26th, 2015 at 11:26 am

      Yes, definitely. I would add around 1.5 cups.


  6. #
    Asiaposted October 6, 2015 at 7:18 pm

    Can these be made without baking powder? I have everything else but that. 


  7. #
    Kim W.posted October 7, 2015 at 9:05 am

    Hi.  I want to make these today but I only have 1/2 cup of butter in the house…shocking I know!  Can this recipe be halved or made to accommodate the 1/2 cup?


  8. #
    Kristinposted October 9, 2015 at 7:44 am

    Made these last night – followed the recipe and measurements exactly and chilled the dough overnight.  I baked them 2 different ways to get soft and semi crunchy. The consistency of the dough was fine but they are just dry cookies .  The recipe has too much flour. In an effort to not waste an entire batch of 35+ cookies I turned them into PB & fluff cookie sandwiches.  Also wish I had added chocolate chips, disappointed 🙁


  9. #
    Aliposted October 10, 2015 at 4:53 pm

    These were amazing!! They did make about 4 doz. with about a 1″ scoop. GREAT COOKIES!


  10. #
    Sadieposted October 17, 2015 at 11:05 pm

    I made these today and they were to die for! My sister is vegan, so I substituted the butter with 1/2 cup coconut oil and 1/2 cup earth balance vegan butter. Also substituted the eggs with 2 flax eggs. I alllllsssooo added a little bit of cinnamon to the sugar that the cookies were rolled in because I just couldn’t help it! :p Thanks, Sally! Love this recipe, even if i did make a few changes


  11. #
    Hollyposted October 18, 2015 at 5:43 pm

    I was so excited to make these and followed the recipe to a tee.  Unfortunately, they didn’t even taste like peanut butter cookies.  They needed three times the amount of peanut butter.  I had my husband try them and he didn’t like them at all and asked where the peanut butter was.  He thought they tasted more like a sugar cookie! So disappointed as I had high hopes for this recipe. 


    • Celestereplied on January 30th, 2016 at 11:12 pm

      Hi Holly,  yikes. I have to ask but did you measure everything accurately? (If you have not, please try Jif peanut butter. I have made them three times & they came out perfect; they definitely taste like peanut butter).


  12. #
    Farahposted October 25, 2015 at 2:59 am

    Wonderful cookies! I made them as directed & chilled overnight. These turned out just as you described. Thanks so much!


  13. #
    chefbrianposted November 13, 2015 at 12:05 pm

    Thank you for the courtesy of providing the weights of the ingredients along side the usual “cups & spoons” measurements. It’s high time every home cook graduated past the “Betty Crocker” method of baking and invested in a decent scale and learned to measure things. Would make life a whole lot easier, believe me!


  14. #
    Rachelposted November 13, 2015 at 11:23 pm

    This may sound like a dumb question,  but in the ingredient  list it says 1 cup PB and at the end it has a little 2. So is it 1 cup or 2? Thanks


    • Sallyreplied on November 14th, 2015 at 10:18 am

      The 2 is a superscript for the recipe note below.


  15. #
    Allisonposted December 1, 2015 at 2:52 pm

    Have you ever thought about adding nutritional yeast to these to give them a more “pb cup filling” flavor?  I replaced the 2 Tbsps of flour with 16 grams of nutritional yeast. Oh. My. Peanut butter.

    I also added it to your Chocolate covered Peanut butter pretzel bite recipe. It was ahhhmazing!


    • Sallyreplied on December 1st, 2015 at 5:56 pm

      I’ve never tried it Allison! But now I’m intrigued…!


  16. #
    Hadiposted December 5, 2015 at 8:21 am

    Best cookies ever!!! They are so soft and so so peanut buttery! Everyone loves them. One thing I have to add every time, cinammon! Perfect.


  17. #
    Katieposted December 6, 2015 at 7:47 pm

    Could you use Sunbutter?


    • Sallyreplied on December 6th, 2015 at 8:51 pm



  18. #
    Genaposted December 7, 2015 at 1:28 pm

    Hi Sally! Would I be able to shape these like sugar cookies? Using cute cookie cutters for Christmas? If so, how thick do you recommend rolling the dough to prior to cutting? Would you change the bake time? So excited to try these! 


    • Sallyreplied on December 7th, 2015 at 3:49 pm

      Hi Gena! This cookie dough isn’t idea for rolling out and cutting into shapes.


  19. #
    Tommy Marxposted December 7, 2015 at 7:51 pm

    Hi! Have you ever tried adding chocolate chips to these? I love the idea of peanut butter chocolate cookies, but to be quite honest with you, I don’t know if chips would throw off the consistency of these. Has anyone tried this?




    • Sallyreplied on December 8th, 2015 at 3:43 pm

      Yes! Add 1 cup of chocolate chips. Tastes wonderful.


      • Tommy Marxreplied on December 8th, 2015 at 5:51 pm

        Awesome, thank you so much!! I’ll bake these for our Christmas potluck next Friday.

  20. #
    dianaposted December 10, 2015 at 5:51 pm

    I made these and they were perfect!!! Thank you for the recipe! 🙂


    • dianareplied on December 19th, 2015 at 9:51 pm

      Update: Made these again & added chocolate chips. SO good!! My family can’t get enough.


  21. #
    Genaposted December 10, 2015 at 5:55 pm

    I made these today after refrigerating the dough overnight. They are amazing! I followed the directions to a T other than rolling the dough in sugar before putting on the baking sheet. I think the sugar would have helped to keep the fork from sticking to the dough as I made the required 😉 criss-cross pattern. Great recipe and I’m sure I will be sharing it with everyone this weekend! Pinned! 


  22. #
    Mackenzieposted December 16, 2015 at 10:06 pm

    I just made these and I thought they were awful! I’m so sorry to even say that. I’m praying it was something I did, but I’ve checked this recipe over three times and I do not think I missed a thing! Ugh. The dough was not sticky at all. In fact I wondered if the recipe had too much flour? Well maybe I’ll try these another time. I’m dissapointed. 🙁


  23. #
    Suga moposted December 23, 2015 at 2:48 am

    I made these cookies I added peanut butter morsels my family loves them really big hit


  24. #
    Nikkiposted December 23, 2015 at 2:55 pm

    If I cut this recipe in half will the result still be the same?


  25. #
    Louiseposted December 24, 2015 at 4:19 pm

    As a European, I was a total beginner regarding American cookies, but I love peanut butter and had to give this a shot. I must admit I didn’t measure the ingredients exactly for a lack of kitchen scales – but even at my barbarian baking level, they turned out perfect! This recipe really is foolproof. Lots of raves from friends and colleagues, too. Thank you so much for sharing!


  26. #
    joyposted December 25, 2015 at 5:22 pm

    I made these this week and they were deliciously chewy and yummy! I used a kitchen scale to weigh ingredients.


  27. #
    Nora bellonposted January 17, 2016 at 5:51 pm

    I almost didn’t make these because of the 3 hr chill I’m kinda a impatient cooker but Holy Moses am I glad I waited is of the best cookies I’ve ever made  I used chunky peanut butter and add a chocolate chips BAMMM! Best cookies I’ve ever had 🙂


  28. #
    Loposted February 7, 2016 at 11:23 pm

    I made a batch today and got over 60 delicious, moist, chewy cookies. I made them with the escuse that they were for a pregnant friend…we scoffed about ten before she went home! I’ll be making another batch of balls so we can just bake whenever we get a craving! My new go to recipe!!!
    Thank you so much for converting to grams!!!!!


  29. #
    Deb M.posted February 14, 2016 at 9:06 pm

    Made these today as a Valentine’s Day treat for my guy.  He loved them!  They are rich, and not overly-sweet.


  30. #
    Julieposted February 25, 2016 at 10:50 am

    I baked the peanut butter cookies and they were really good and still soft after 2 days, everyone really liked them, this will be my go to recipe.


  31. #
    Kacieposted March 10, 2016 at 10:28 pm

    Best cookies ever. I even used white whole wheat and natural style chunky Jiffy. The hardest part about making these is trying to stop yourself from eating them all!!!!


  32. #
    Barbposted April 1, 2016 at 8:10 am

    Love your reliable recipes. 
    I like a less sweet, more peanut flavour. Can you recommend how to do that.


  33. #
    Ana Cposted June 4, 2016 at 6:15 am

    The most perfect peanut butter cookie!!! Not too crumbly, but with a definite hint of crunch, I’m printing this and putting it right in my recipe binder! I subbed half the white flour for whole wheat and was a little worried about the texture, but they were absolutely delicious; thanks Sally!!!


  34. #
    Kat Shishidoposted June 15, 2016 at 12:39 pm

    I absolutely LOVE your recipes! I’ve never left a comment before but I wanted to let you know that I have tried over a hundred of your recipes and my friends and family love the finished products.

    Unfortunately, I no longer enjoy going to your website due to the intense increase of advertisements. I get everyone needs to make money, but going to sallysbakingaddiction is not a website I want to visit and it is literally only because of the ads.

    Love your recipes. Love your blog. Hate the ads.


    • Sallyreplied on June 15th, 2016 at 2:28 pm

      Thank you for the feedback, Kat! I recently switched ad networks. I never want to take away from the experience of my website, but running it is extraordinarily expensive. So ads are definitely necessary. I will bring the ad network your feedback and work on a change.


  35. #
    Candi Harrisposted June 20, 2016 at 3:01 pm

    Hey Sally:)  First I have to tell you, my husband is hooked on your Favorite Carrot Cake and every other recipe of yours I’ve used. =) I want to ask how do I know when a cookie recipe can be doubled? Most I’ve tried can’t, lol, turn out weird to look at but tasty.  Can this Classic Peanut Butter cookie be doubled? I live just east (5 min) of Sacramento, CA and there was no way I could get to San Fracisco when you were on your tour:( Hopefully next time.
    Candi H.


    • Sallyreplied on June 20th, 2016 at 8:22 pm

      Hey Candi! So sorry I missed you 🙁 Most drop cookies, like this one, can be doubled without issue. I do prefer to make 2 separate batches though. I find that working with less dough helps prevent overmixing or even over/under measuring.


  36. #
    Lissposted June 20, 2016 at 4:25 pm

    Love these cookies. I like to bake them so they’re on the soft-chewy side (not a fan of hard cookies). Crumbly peanut butter goodness! These will be great for gatherings because it’s a classic, no-fuss, large-batch recipe.


  37. #
    Katieposted June 24, 2016 at 3:25 pm

    My husband & I looove these cookies! I’ve made them several times… however, how in the world do you get yours to stay round? Mine crack & become “rustic-looking”. Also, your recipe says it yields 30 cookies… how big are your cookies? Every time I’ve made these (most recent batch, just now, they’re still cooling) I’m getting about 48! 


  38. #
    Daniposted July 4, 2016 at 9:57 pm

    Hi Sally!

    Just wondering if you think the sugar could be replaced with sweetener? Or if you have any other great cookie recipes that can use sweetener successfully? I want to make something for my newly diabetic boss who is a bit bummed about no longer having delicious cookies…


  39. #
    Tommaposted July 12, 2016 at 10:09 pm

    How do you decide how much flour to put in a cookie recipe?


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