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.


  • 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)


  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





  1. Peanut butter cookies are one of my absolute favourites (switches between them & white chocolate macadamia nut cookies) & I’ve been looking for just a basic recipe (non-GF, since the one on the back of the peanut butter jar is just peanut butter, egg, and sugar!) for a while now. These ones look perfect! Cannot wait to make my favourite cookie, it’s been so long!!

  2. Sally, would you be able to list the weights of common items such as 1 cup flour, brown sugar, light brown sugar, etc for reference in a future post or list them in your recipes? It is extremely helpful because baking is such a precise art that even a little more flour or sugar can impact the final product!

    Thanks for considering!

  3. Hope the bachelorette party was a total blast and that there are plenty of stories 🙂

    And these cookies look absolutey picture perfect! They need to be on the cover of a peanut butter cookie book or something- love the fork marks bc they add so much old school charm. Pinned! I know I’d love these!

  4. Aw yeah! Back to basics. Love soft PB cookies. I find anyone who likes them crunchy to be confusing.
    And your bachelorette sounded like the perfect menu with cookies and a cheese plate. That’s total heaven!

  5. Oh I missed this post yesterday…just as well because I ate too much over the weekend. Made the award winning zucchini bread again but added chocolate chips this time (plus that mile high streusel on top) and my husband and I ate the ENTIRE loaf over the weekend! And I still have more zucchini coming in! Oy!

    I bought peanut butter for these on Friday too after your teaser! But I think mine is too greasy (from TJ) so will wait and get some regular style this weekend. Can’t wait though…I haven’t had peanut butter cookies in forever!

    So glad you were able to relax, not stress and have fun with your friends!!! The wedding is almost here!!! 🙂

    1. Hahahahaha Christine I made that zucchini bread this weekend too! I left off the streusel though. And it was gone in 2 days. So good. Let me know if you try these!

  6. You know what? I’ve ALWAYS wondered what that fork-criss-cross business is all about. Who stared it?! Why?! When?! So many questions!! But I suppose none of those questions really matter when the answer is PEANUT BUTTER COOKIES! So I’ll stop wondering and just enjoy my bites. Maybe. Glad you had a fun bach party!! 🙂

    1. I don’t really know who started it but I don’t think I can enjoy a classic, old-fashioned pb cookie without it. 😉

  7. This PB lover is definitely rejoicing!! I’m constantly looking for the perfect PB cookie, and it looks like you nailed it here! Soft, full of peanut butter flavor – yum! I’m so glad you had a great bachelorette – it sounds like so much fun!!

  8. Scrumptious! I haven’t made these in forever – thanks for the reminder! Peanut butter cookies were one of my absolute favorite after-school snacks when I was a kid. Alongside a cold glass of milk, the salty/sweet cookie made an ordinary day pretty incredible.

  9. Love, love, love! Peanut butter cookies are one of my all time faves. The only thing that makes them better is dipping them I’m chocolate. Thanks for the recipe!

  10. I love chilling my dough. I think it’s the NUMBER ONE tip I would give anyone who bakes cookies. I never bake cookies anymore (unless it’s a last minute thing) without chilling my dough. Definitely tastes 100% better!

    I am so happy to hear your bachelorette party went well! Any party with cookies and sangria is sure to be a good one ;o)

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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