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


  1. Hi Sally,
    Love me a good peanut butter cookie (especially soft ones)! Will have to try these soon. Perhaps a little smaller & then sandwich some nutella between them……soooo goooood!!!

  2. These look like the peanut butter cookies my mom used to make! I’ve been searching for the perfect peanut butter cookie recipe and this just might be it! Pinning and definitely trying this one.

  3. these looks so soft… my mouth is watering looking at the pictures… i can almost smell the PB baking right now lol 😉

  4. I made these for breakfast this morning (please don’t judge–I have a cookie obsession) and they were delicious! They have the perfect texture… It’s truly impossible to eat just one! I used a “no sugar added” peanut butter, so the cookies weren’t as sweet as the pb cookies from my childhood… Just wanted to throw that out there as an option. I will be using your recipe again for sure! 🙂

  5. Oh Sally, these cookies are amazing! Just like you said, no frills, just pure peanut buttery taste, putting peanut butter in center stage like it deserves. Yes, I’m a peanut butter addict 😉 Good to hear you had a great time at your party, planning one’s wedding can be so stressfull. Relax and enjoy the process!

  6. I made these today, however the dough turned out pretty dry, before putting the dough in the fridge it wasn’t very sticky. I just took them out from chilling the dough, and the dough is just crumbling. Any idea why that would’ve happened? So disappointed! :(. I didn’t change anything from the recipe, followed it exactly. Can you please let me know , as I’d love to try making them again.. Thanks so much!!

    1. Lisa, what brand peanut butter did you use? That has everything to do with the result of your dough. I always use Jif creamy (not crunchy peanut butter). You may try to reduce the flour by 2 Tablespoons.

      1. I’m in Canada, so I used Kraft Peanut Butter.. We don’t have Jif here 🙁 I will try again reducing the flour. Thanks so much for your help!!

  7. My first ever cookies baking. Superb! Simple ingredients and steps provided. The cookies taste a little bit sweet and will reduce in my next baking.
    Love it and look forward to more simple cookies recipes from you. Many thanks!

  8. Made these yesterday, and so far have had some for breakfast, lunch and dinner lol! SO good….This is going to be my ‘starred’ peanut butter cookie recipe now 🙂

  9. These were simply amazing and true to the original! It brought me back to my childhood when peanut butter cookies were the first cookies I used to bake. A favorite of my dad and I it just brought back sweet memories in my mom’s kitchen and the snack cart in Elementary school.

    I have been searching for a recipe forever and have tried others and either they don’t taste like peanut butter or are too crispy not soft enough. I remember a peanut butter cookie should be soft yet a bit of crunch with a flavorful peanut butter taste and you nailed it.

    This recipe can be baked any size and I even added some chocolate chips to the next day’s batch, yum! And included the criss cross accent of course!

    I sent you the pic on Twitter I baked for my dad and he loved them!! Thanks for your sweet reply and thanks for being so super generous with your recipes. My faves so far are of course the Classic Peanut Butter, Oatmeal Raisinets, White Chocolate Macadamia Nut and Inside Out Cookies. Can’t wait to try your Snicker-doodle, Almond Raspberry Blossom and Peanut Butter Cup Blossoms!

    You are a Baking Genius!


    1. Thanks so much Leese and your cookies looked AWESOME! I’m so glad you love them as much as we do. They’re a favorite with everyone – my friends have asked me about 10 times to make them again. And they’re easy!

  10. Sally- these are HANDS DOWN the best peanut butter cookies I have ever had!! I followed the recipe exactly as you have it (I baked for 12 min…my oven can be finicky) and they have come out perfectly. Soft and mouth-wateringly delicious! I’ve had to stop myself at 6 cookies. At least until after dinner. My 4 year old has also snuck at least 3 on top of the 2 I gave her already…Definitely signs of a SURE hit.
    Like a fellow Canadian mentioned, I too used Kraft peanut butter and did not have any issues with the dough being dry.
    Thank you thank you for such a hit and all the best with your upcoming wedding!

  11. I made these a few nights ago and they were AWESOME! I added some chocolate chips of course, and upped the amount of peanut butter because I’m obsessed with it (peanut butter should have its own food group ). They were the best cookies I’ve ever had, thanks for your awesome recipes! I’m always so excited to see what you post next (:

  12. I have to admit, usually when I find recipes online I “kinda” follow them because I love to experiment in the kitchen. However, these looked so damn delicious that I wanted to replicate it. They were delicious!

    On a side note, I was so impressed with the recipe that I did a little blog tour and I think it’s wonderful that you have a section dedicated to blogging tips for beginners!

  13. The texture and look of these pb cookies came out just perfect! I felt they were just missing the mark on the pb flavor tho. Not quite enough. I will certainly try again, maybe with a different brand of pb. I ended up topping these with a tiny bit of pb and sliced almonds. Thank you for the refrigeration tip, it worked wonders to keep a nice shape while remaining soft! Love your site and all of your recipes that I have tried!

  14. hi sally! I LOOOOOOVVVVEEEE peanuts (especially cookies)! I just wanted to tell you that you can also make the same thing with your 4 ingredient almond butter cookie recipe just by replacing the almond butter with peanut butter!

  15. Thank you for the recipe. I have been trying to get our daughter to try “peanut” butter cookies for awhile, but have not found a recipe that doesn’t crumble or smell burnt. I mixed up your recipe today with my necessary adjustments. (no egg, dairy, peanut) and the dough looks just perfect. They are chilling in the fridge right now and will be her after school snack tomorrow. Thank you so much for a classic recipe. The 3 ingredient stuff doesn’t work at all with so many substitutions.

  16. Hi Sally,

    Sooo you’re pretty much my hero right now. Can I officially dub you the queen of all things cookies? (Really, who has that authority?)

    Whipped up a batch of these to bring to my favorite office assistant at school as a surprise and we were both obsessed. made a few variations — swirls of nutella, lots of Maldon sea salt flakes, banana butter thumbprints. Seriously, this dough is an amazing base!

    Just wanted to thank you for putting this up!

  17. Im thrilled 😀 I finally managed to bake perfect cookies thanks to YOU.
    Im doing a pinterest recipe challenge on my blog and made these cookies. And yayyy they are a winner.


  18. Yum! After making a few dozen per the recipe, the family suggested thumbprint cookies with a dab of concord grape jelly. Oh, Yeah!!

  19. Yummy made these but added a little something extra that is our little touch we add to some of our sweet treats it turned out wonderful had to test one before my husband has one, definitely a keeper

  20. My husband and I loved these peanutbutter cookies and I will be making them again. I just have one question. Can I make these and leave out the peanutbutter? Would I have to add anything else to take the place of the peanutbutter? Thank you

  21. Best PB cookie recipe I’ve found yet! I make these bi-weekly and send them to my soldier who is overseas. He shared them with the other guys in his unit and they loved them! Thank you so much! 🙂

  22. Just made these! The texture is perfect, just how a cookie should be. Slightly crispy on the outside and soft on the inside. I’m not so convinced on the peanut flavor however,I definitely think it’s the brand of peanut butter I used. It was jiff. I’m used to eating natural peanut butter made of just peanuts, and I personally like that true peanut flavor better. I think I’ll try these again with the almost all “natural” peanut butter that you dont need to stir. . Thank you for the recipe!

  23. Just made these cookies for the first time. Great recipe, however I would suggest not chilling the dough. I made some last night before chilling because I was impatient. The dough wasn’t sticky and they turned out perfect. The dough that I chilled is very hard and I am now waiting for it it thaw enough to be rolled into balls. My refrigerator is not very cold, so I am surprised this happened. Would definitely make again without the chilling period.

  24. Hi Sally! I’m looking for a certain texture in a classic pb cookie … want a slightly crispy, crumbly cookie (not soft). I made this dough and baked up a few tonight after chilling it – I patted them a bit flat and then pressed down with fork tines. And baked for about 11mins; they were still a bit on the softer side. How do I make them crispier? Shall I try pressing them even flatter? Baking longer?

  25. hi sally!

    i’ve made a BUNCH of your recipes already :] and going to make these peanut butter cookies for a thanksgiving potluck!

    if i wanted to add chocolate chips to this recipe, should i make any adjustments?

    thank you!

    1. Hi Connie! Nope, just add the chocolate chips right into the dough after you’ve mixed the dry and wet ingredients together. I would go with 1 cup chocolate chips.

      1. thank you so much for the quick reply! i’m sure these will be perfect just like all of your other recipes! :]

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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