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.

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 the weekend. 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!

This is 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. By the way, if you want EXTRA peanut butter flavor, you must make my updated peanut butter cookies recipe. Twice the peanut butter!

Today’s cookies are soft-baked style. For a little crunch, feel free to bake the batches a minute or two longer. But the softness is what makes them 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.

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


Classic Peanut Butter Cookies

  • Author: Sally
  • Prep Time: 3 hours, 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 3 hours, 30 minutes
  • Yield: 30 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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


  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 350°F (177°C). 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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Room Temperature Ingredients: 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.
  3. Peanut 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.
  4. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: peanut butter cookies, classic peanut butter cookies


Comments are closed.

  1. 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.

  2. Why can’t I just use salted butter and leave salt out of recipe ? Peanut buttter cookies 

    1. I used salted butter; then cut the salt to 1/4 tsp. Perfect!

  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 am making these as I type!  How do you get perfect edges?  Mine are very irregular–almost crumbly around the edges.

  5. 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! 

  6. Mary A Kiebles says:

    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.

  7. 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!

  8. Do these cookies come out soft or crunchy? I’m looking for soft cookies!

    1. crispy edges, soft centers 🙂

  9. Lynesa Knick says:

    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!

  10. 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.

  11. 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.

  12. 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!

  13. Sheila Calnan says:

    I have the dough balls in the freezer, along with some chocolate chip and snickerdoodles. I found out, that the party these are for, is now on the 2nd of Dec. My question is: if I bake them, this week, should I just put them in the fridge until time? I would be afraid to re-freeze, after they are baked. Can’t wait until the week of the party, as I have 3 more of your recipes to finish…..peppermint mocha, thumbprint and the ganache filled ones, from the challenge. Your cheesecake brownies, need to be made also.

    1. Hi Sheila, That’s a great variety you are baking! These baked cookies stay fresh covered at room temperature for up to 1 week. It’s ok to bake them and freeze the cookies if you need to bake them now!

  14. These cookies are fantastic. My kids love them and I love to see them eating homemade baked cookies. They have way fewer additives than the store bought ones.

  15. SherryinChicago says:

    These were a disappointment, I weighed my ingredients, used Jiff vs. a generic or natural peanut butter and chilled the dough 12 hours and they are just ok. The peanut butter flavor is too subtle and they are crumbly. I am sure they will get eaten, but not a cookie I will make again. I am a fan of the blog and this is the first recipe I have tried that is not a keeper.

  16. Christine stevenson says:

    O have never liked peanut butter cookies. My husband loves them. I have made so many of your recipes that making yours was a no-brainer! Now not only my husband loves them, but I do too! They are easy to make, don’t have a ton of clean up, and most importantly they are delicious! Crispy outside soft inside. I did add one thing. Instead of rolling them in just sugar, I used cinnamon sugar! So good. Thank you again for all the recipes.

  17. Anna Nornberg says:

    My brother just “ordered” peanut butter cookies so will try your recipe. Always scared of pie crust. Never turned out good for me. Used your recipe and THANK YOU!!!! I can finally bake a pie that does not call for a graham cracker crust!
    Thank you for all the recipes and looking forward to your cookbooks.

  18. These have become my go-to recipe for peanut butter cookies. They always disappear quickly and get rave reviews from all that try them:)

  19. These cookies are super easy to make and adapt to your needs. I used a powdered sweetener instead of the sugar to make them low in carbs for my diabetic son!!

  20. Have you ever used Pampered Chef’s cookie scoops? Its like an ice cream scoop BUT for cookie dough. I find any time I use these they cookies shapes are perfect each time and people do notice. They always ask, “How do you get them to be the same size each time and so perfectly round?!”. Just a thought! I have both the small and large size scoops. LOVE THEM! 🙂

    1. I have a different brand but yes, I use them all the time!

  21. Judith Ficarro says:

    I made these and all my adult grandchildren LOVED them. A new favorite for them. Thanks!!

  22. Cynthia M Bellacero says:

    Hi Sally, How many cookies will the recipe make? I need to make a lot of cookies for an event.

  23. Lavinia Tebbutt says:

    You are my saviour.Thank you so much for including weights in your measuring. To me it makes all the difference in my baking. The cookies were awesome.

  24. Lydia Spencer says:

    Hello Sally!
    First let me just say that I LOVE your blog! Everything I make of yours turns out perfect! I have used several different peanut butter cookie recipes in the past and they don’t turn out right. However this recipe is perfect they turned out thick and did not flatten out! Every time I am looking for a cookie recipe I go to your blog and I am always satisfied with the result I get from your recipe! Thank you!!!

  25. Sadly, mine didn’t turn out. The dough was really crumbly and kept falling apart. I would reduce the amount of flour by at least a cup. I thought 3 cups + was a bit much when I read the recipe but decided to try anyways. The pictures of your cookies look great, mine are a crumbly mess. They taste great though.

  26. Hi Sally, would dark brown sugar work instead of light? Many thanks.

    1. You can use dark brown sugar, just expect a darker color cookie with just a bit more of a maple flavor.

  27. I made them several time with great results!

  28. All I have to say is this is a bomb recipe. I made a batch and froze the dough in balls. I take two out and pop them in the oven and they are divine. This is my favorite peanut butter recipe!

  29. Lisa Miller says:

    They were delicious! Only wished I had added in the peanut butter chips to make richer peanut butter flavor. Everyone loved them and will be making these more often. Perfect crispness on edges and softness in center.

  30. Delish cookies, beautiful dough
    Turned out perfectly!
    Since I discovered you I go to your site constantly for breads, cookies and all things baked- thank you for sharing your beautiful recipes and how tos!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally