Classic Peanut Butter Cookies.

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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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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

 

 

 

256 Comments

All Comments

  1. Hi Sally! Thank you for putting the weight measurements also in grams-baking in the UK . These cookies turned out fantastic!! I added about 20g less of both sugars and still they’re perfect. Looking forward to trying out more if your recipes. Thank you ❤

  2. These look perfect. I have made a flourless, non dairy version (peanut butter, sugars, egg, cinnamon) but it often comes out way too sweet. Will be baking some of these tomorrow.

  3. These are amazingly good! I’ve never been a peanut butter cookie lover but my husband is and after making a batch, I am in love! 

  4. I started my traditional holiday baking last night and needed a cookie recipe. I started on Pinterest and then thought, “Uh, why am I wasting time here? Sally won’t steer me wrong!” I went to your site and was smacked in the face with the list of 50 Christmas cookies. I knew you’d be my savior! I was trying to find something without chocolate and ta-da! Looks like I’m making peanut butter cookie dough tonight. Thanks, Sally! Merry Christmas to you and Kevin! 

  5. This dough was much too heavy for a hand mixer. I thought my motor would burn out before I was through with the last cup of flour. Best suited for stand mixers.

  6. Great recipe! Made alot of nice big cookies. I topped mine with chopped peanuts and flaked maldon sea salt. They were a huge hit. Thanks!

  7. I followed your recipe on Classic Peanut Butter Cookies————-I kept the batter cold for 24 hours and made the balls while cold but I still have flat cookies. Why did they spread and go flat? I reduced baking to 10 minutes and they were thick coming out and then fell.
    ? thanks and I love your site————–YOU are my GO TO!

  8. Thank you for the recipe and a big THANK YOU for putting measurements in grams! Unfortunately I am not a fan of these. They are ok but not peanut buttery enough for me. I’ve tried simpler recipes that seems to bring the peanut butter taste out a bit more. I also didn’t love the slight baking powder taste.

  9. I made these tonight. I have to agree with one of these comments about not tasting peanut buttery enough. I’m curious as to WHY this recipe calls for 3 cups and and two tablespoons of flour? I’ve looked at so MANY recipes and not one called for so much flour. I think it’s just too much flour and it takes away the peanut butter flavor. Next time I’ll only put 11/2 cups and ill put 11/2 cups of peanut butter. Otherwise they came out good.

  10. I tried this recipe and substituted the flour with 3/4 cup coconut four and a total of 5 eggs, further I substituted the white sugar with coconut flower sugar. they turned out very nice, also the flavor combination on peanut butter and coconut. It was my first try baking with coconut flour, so it can only get better. thanks!

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Reviews

  1. Great recipe! Made alot of nice big cookies. I topped mine with chopped peanuts and flaked maldon sea salt. They were a huge hit. Thanks!

  2. Thank you for the recipe and a big THANK YOU for putting measurements in grams! Unfortunately I am not a fan of these. They are ok but not peanut buttery enough for me. I’ve tried simpler recipes that seems to bring the peanut butter taste out a bit more. I also didn’t love the slight baking powder taste.

Questions

  1. I followed your recipe on Classic Peanut Butter Cookies————-I kept the batter cold for 24 hours and made the balls while cold but I still have flat cookies. Why did they spread and go flat? I reduced baking to 10 minutes and they were thick coming out and then fell.
    ? thanks and I love your site————–YOU are my GO TO!

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