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!



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





102 Responses to “Classic Peanut Butter Cookies.”

  1. #
    Arunaposted November 12, 2014 at 7:16 pm

    Made these cookies today and they are absolutely delicious :)


  2. #
    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!


  3. #
    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!!!


  4. #
    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 :)

  5. #
    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!


  6. #
    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!


  7. #
    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!


  8. #
    Janice Coronaposted December 2, 2014 at 5:25 pm

    I just made the this peanut butter cookie dough. I can’t wait to make the cookies, I had to use margarine ran out of butter. So hopefully it will be ok. Have a wonderful day with love Janice


  9. #
    Kaylaposted December 4, 2014 at 8:48 pm

    Absolutely love these cookies. My husband really liked them, but wants more peanut butter. So question, how can I increase the peanut butter without messing up the texture of the cookie?


    • Sallyreplied on December 4th, 2014 at 9:09 pm

      I’m unsure, Kayla. I would play around with the recipe until you are satisfied with the flavor and texture.


  10. #
    Ashleyposted December 7, 2014 at 11:25 pm

    Hey Sally!

    Love your cookies. I’m going to try out this recipe, but I’m wondering could I make them peanut butter/chocolate cookies?? I’m thinking just add some cocoa powder, what do you think? Any suggestions on amount of cocoa?

    Thanks a bundle!



  11. #
    MaryAnn Cposted December 8, 2014 at 5:57 pm

    OMG! Just made these and they are ah-mazing! I love soft cookies and these are super puffy and soft! Thanks for all of your recipes! I haven’t tried a bad one yet!!


  12. #
    Dawnposted December 14, 2014 at 8:48 pm

    Hi Sally, do you think I could add peanut butter chips?


    • Sallyreplied on December 14th, 2014 at 9:40 pm

      Definitely– maybe around 1 – 1.25 cups.


  13. #
    Debraposted December 15, 2014 at 2:23 pm

    One of my food science groups made these cookies and there seemed to be too much flour for the wet ingredients. I had them use another recipe that called for 2 cups of flour. Has anyone else had this difficulty?
    I added about 1/4 cup more peanut butter and another egg and was able to use the dough.


  14. #
    staceyposted December 16, 2014 at 6:30 pm

    I just made these….absolutely AMAZING!! Added chocolate chips to half the batch….cooked them for 12 minutes…turned out great…thanks!!


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