Classic Peanut Butter Cookies

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

stack of peanut butter cookies

Peanut butter lovers rejoice! This cookie is for you.

peanut butter cookies on a white plate

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.

2 images of hand using a fork to criss cross tops of peanut butter cookies on a silpat baking mat and baked peanut butter cookies

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.

stack of peanut butter cookies

And yes, the wait is so, so, so worth it.

stack of peanut butter cookies

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stack of peanut butter cookies

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

Description

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 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 (390g) 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

Instructions

  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.

Notes

  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

128 Comments

  1. What is the difference between Classic Peanut Butter cookies, and Very Peanut Butter Cookies on this site?
    Thanks

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Raquel, The very peanut butter cookies are made with twice the amount of peanut butter for a dense flavor and softer texture.

  2. Just made these again tonight! They’re amazing – the flavor is just right. I leave them in the oven an extra minute because otherwise the middles are too underdone for me. Sally’s site is my go-to site! 🙂

    1. I love these too, I refer to Sally’s for any and all baking recipes that I need!! PS if you haven’t tried her cinnamon rolls, you must!

  3. I mixed up the batter last night and planned on baking them in the morning. I got anxious and baked 6 cookies right away. They were very dry. I left the remainder of the dough in the fridge overnight and baked more in the morning. What a difference chilling the dough made !
    Soft, chewy, delicious cookies. Best Peanut Butter cookies I have had since my childhood !! Thank You for such great directions.

  4. Sally, I’m 7 years old, and I am making this peanut butter cookie recipe for my uncle. I have my own baking business and I’m making a lot of money. Today I made a an apple bundt cake and chocolate chip cookies. And both recipes are yours. Yours recipes are awesome!!!

  5. I made these cookies a couple days in advance and froze them. After defrosting them, I rolled them in sugar and then used a meat tenderizer to give shapes to the cookie dough. I liked that the cookies were not overpowered with the peanut butter flavor. Next time, I may bake them for just 10 minutes. My cookies were a little too crunchy for my taste. The middle of the cookie however was perfectly chewy.

    Note: I was able to make 48 cookies with this recipe instead of 30 cookies.

  6. Can I use vegetable oil as a substitute for the butter

    1. Stephanie @ Sally's Baking Addiction says:

      We don’t recommend it, Becky. You want the solid butter to cream with the peanut butter. Oil would make these cookies very thin and they would spread out too much when baked.

  7. Aaron Wilson says:

    Can I add Chocolate chips.

    1. Trina @ Sally's Baking Addiction says:

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

  8. This is my favorite peanut butter cookie recipe. In fact I keep it on my Favorite recipes board on a Pinterest. The cookies have great flavor and come out perfect every time. If my husband had his way I’d be making these every night. I followed the recipe as is.

    1. Trina @ Sally's Baking Addiction says:

      So glad these cookies are such a hit for you, Annette!

  9. Hi, Sally! First off, I think your recipes are AMAZING! I am really looking forward to baking these cookies, but I really want to freeze the dough and was curious if I still needed to chill the dough for 24 hours.
    Thanks so much!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Anna, no need to chill the dough for 24 hours, but it may still be helpful to chill them for a bit before rolling into balls, as this dough can be very sticky. Then, once they’re in balls, you can freeze them. Hope this helps!

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