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

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

Ingredients:

  • 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)

Directions:

  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.

Recipe 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.

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© 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

 

 

 

223 comments

  1. 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!!!!

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

  3. 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!!!

  4. 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.

    • 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.

  5. 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.
    Hugz:)
    Candi H.

    • 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.

  6. 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.

  7. 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! 

  8. 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…

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

  10. Not sure where I went wrong??? The taste was great but I just couldn’t get them to flatten out. The dough chilled in my fridge for 24 hours, I rolled it and did the fork indentations. First batch I did exactly what u said and they were so small and did not even spread. Second batch I had to squish the dough down a bit to give it a flat look. So disappointed with how they look. Where do you think I went wrong? The taste however was great. Help please!!!

  11. Your peanut butter cookie recipe that went to Pinterest does not read right.
    you might read the recipe that shows up , 21 Cups of peanut butter, and 11 cups of butter, or
    something other that had 11 cups.

    There is a space between, the numbers, but I believe you may have been working in steps.
    That is very confusing, and a new baker may just think that is ok. I know better, but letting
    you know.

    • Pinterest recipe amounts are hardly accurate– it’s frustrating as a recipe author! So that’s why it’s always best to visit the website to get the accurate measurements and instructions. Thanks Linda!

  12. An easy, straightforward recipe with excellent results! I made the dough 24 hr ahead of time. Dough was easy to work with and cookies turned out so delicious! I’ll be making these again!

  13. Can I freeze the dough for a month or so? Or ok to 1/2 the recipe? I know, why wouldn’t I what so much as cookies, lol. Or best to freeze cookies after baked? Thanks!

  14. THANK YOU for adding the amounts in grams to your recipe! Saves so much converting time and frustration to european bakers!

  15. Hi Sally, just wondering if I can use the smooth light peanut butter? Its my husbands birthday today and thats all we have at home 🙁 & its his favorite cookies! please let me know! Thanks! 

  16. What do you think about adding some jelly or jam in here? I want some Pb&j cookies but can’t find a decent recipe for them. Was thinking of just swirling it into the dough? Is this a terrible idea or no?

  17. These are beautiful, I love the look and the taste omg!!!

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