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. Made these cookies today and they are absolutely delicious 🙂

  2. Cece Nienstedt says:

    Im 13, and I have an absolute passion for baking! I love your reciepies and this one is one of my favorites! I would love to meet you one day!

  3. I very seldom go back and comment on a recipe but this one is a winner! Best PB Cookie recipe I’ve ever tasted. Husband is hard to get a reaction from but he was quite vocal on how good they are! Five stars!!!

  4. These look amazing! 🙂 I have a quick question though: all I have at home is a jar of natural peanut butter. The whole reason for making pb cookies is that I want to use it up, rather than going out to buy a brand new jar of the other stuff.

    Would using the natural peanut butter after all affect the consistency of the dough or how long I should bake the cookie, etc.?

    1. Jane, using an oily natural style peanut butter may either (1) make the cookies a little crumbly and/or (2) make the cookies spread too much. Without doing much testing with natural PB myself, I can’t say how to avoid any of this.

      1. Hi Jane I just baked my cookies with natural peanut butter and they came out great. Just popped in the freezer for 5 min on cookie sheet before I put them in the oven 🙂

  5. Hi! I love this recipe and mine turn out delicious every time but the criss crosses always inflate and become unrecognizable! This happens with every peanut butter cookie recvipe I have tried. Any suggestions would be appreciated. To me it isn’t a proper peanut butter cookie without the criss cross!

  6. I made these cookies last night and for some reason (even my husband said so) the taste of butter was SO over powering. Any ideas? I re-read the recipe three times to make sure I didn’t miss anything or skip a step, etc. Thanks Sally!

  7. Just wanted to say that you have a great gift from God in your baking skills, may God increase you in His gifts to you. Just wanted to note that I only had natural peanut butter on hand and the cookies turned out great despite the recommendation. Better than the regular. Just freezed on the cookie sheet for 5 min before popping in the oven, I can’t want to bake your recipes this winter for the family!

  8. Janice Corona says:

    I just made the this peanut butter cookie dough. I can’t wait to make the cookies, I had to use margarine ran out of butter. So hopefully it will be ok. Have a wonderful day with love Janice

  9. Absolutely love these cookies. My husband really liked them, but wants more peanut butter. So question, how can I increase the peanut butter without messing up the texture of the cookie?

    1. I’m unsure, Kayla. I would play around with the recipe until you are satisfied with the flavor and texture.

    2. Late to the game, but you can add PB2 to increase the peanutyness without making major recipe changes. I take out a tablespoon of flour for every tablespoon of PB2 I add.

  10. Hey Sally!

    Love your cookies. I’m going to try out this recipe, but I’m wondering could I make them peanut butter/chocolate cookies?? I’m thinking just add some cocoa powder, what do you think? Any suggestions on amount of cocoa?

    Thanks a bundle!


    1. Ashley, I wouldn’t mess around with these. It would require some testing. Cocoa powder is a tricky ingredient sometimes. I do have a cookie like that– here is my peanut butter chocolate cookie recipe if you’d like to try it:

  11. OMG! Just made these and they are ah-mazing! I love soft cookies and these are super puffy and soft! Thanks for all of your recipes! I haven’t tried a bad one yet!!

  12. Hi Sally, do you think I could add peanut butter chips?

    1. Definitely– maybe around 1 – 1.25 cups.

  13. One of my food science groups made these cookies and there seemed to be too much flour for the wet ingredients. I had them use another recipe that called for 2 cups of flour. Has anyone else had this difficulty?
    I added about 1/4 cup more peanut butter and another egg and was able to use the dough.

  14. I just made these….absolutely AMAZING!! Added chocolate chips to half the batch….cooked them for 12 minutes…turned out great…thanks!!

  15. Is it necessary to chill in the refrigerator for 3 hours?? I didnt see this until I was way into making them and I want to get them done NOW. Thanks!

    1. Yes, it is mandatory for this soft cookie dough.

  16. I’m making these right now, and they are spreading. Anything I can do to stop this?

    1. Setting the cookie dough balls into the freezer for 10 minutes before baking them helps.

  17. I made a batch of these cookies and they were amazingly delicious!!! 😀 I never thought I could bake, and certainly not cookies, and then I came across your site and saw all of these delicious peanut butter recipes and have been hooked since! 😀 I’ve just tried the peanut butter cupcakes today with dark chocolate frosting and they were extremely delicious as well!! Thank you very much Sally for sharing these wonderful recipes (and in particular these delicious Peanut Butter recipes!!) 😀

  18. I made these for my husband’s birthday and coated one half of the cookie in chocolate with crushed peanuts. SO delicious and absolutely devoured. Thanks for another go-to cookie recipe.

    1. Sounds amazing. I’ll have to try that Amy!

  19. I added 2 tsp. of curry to the sugar before rolling the cookies. Delicious!

  20. These cookies are amazing!!! Thank you for all of your extra tips…room temp. eggs and butter and refrigerating the dough before baking 🙂 These were a huge hit with my family. I will definitely be making these again!

  21. Hi Sally,
    Hello from Sr Lanka. Love your blog. Tried these cookies and they came out perfect! Halved the recipe; chilled for a day ; used Jiffy creamy peanut butter. Thank you so much for everything you do and for sharing your passion with us!

  22. My son LOVES these cookies with Butterscotch Chips inside. It is also yum with led butter and Moore PB, great recipe though. I passed over both Martha Stewart and Food Network in favor of this recipe because it most jogged my memory of my Mom’s old greasy, hand written recipe card:)

  23. Is there any modification that might allow me to make this recipe with one egg?

  24. These cookies were so good and not too sweet! I made them last minute to bring to a party and everyone raved about them.
    You really don’t need to chill the dough. I shaped the dough with a round tablespoon and didn’t imprint with a fork and the cookies maintained their shape.

  25. What kind of peanut butter did you use? A natural variety? I prefer Jif or Skippy brands. Do you also think you may have overmeasured the flour? The crumbly dough is what makes me think the flour could have been overmeasured.

  26. these are great! I usually make the crispy ones, and finally one day my family told me they like them soft. I never bothered to ask if they liked the crispy ones because they ate them. Now that I know what they prefer, it’s fun to watch them disappear so quickly!

  27. i love these!

  28. I just baked these cookies and they turned out purr-fect (my cat kept sneezing while these were in the oven). I made these for the office at the university, and everyone at home keeps stealing them. I wanted to add Snickers in half of the batch but was too afraid to try the other recipe because my boss wanted classic peanut butter cookies…so I made these cookies and in half just chopped up Snickers,froze them, and then added to the dough before baking, and like I said-purrrfect. Have to keep them in my room so my family doesn’t finish them.
    Thank you for the amazing recipe.

  29. I love these. I didn’t wait for the 3 hours because I hadn’t read the recipe all the way through and I wanted to get them done. Instead I put the dough in the freezer for an hour and then made the cookies.

  30. For those wanting even more peanut taste, try substituting some peanut flour for the regular flour. A cup should be fine with this recipe. Peanut flour is a little hard to find, and, and comes in light and dark roast, low and high fat – 4 varieties, plus blends. Dark high fat (28%) has the most flavor. Make this recipe as written a couple times until you know how moist the dough should be, because some peanut flours may require you to add a little more liquid (butter & egg). A pound of flour gives you just over 4 cups, and costs about $6-$7 delivered when you buy 4 or 5 pounds at a go.

    A less expensive way could be to use the blocks of ground peanuts used in Thai satay, about $2 per cup, available at most Asian grocers. This may not be defatted as much as the actual flour though, and most have a little bit of added spice.

    Peanut flour might just be the secret ingredient that makes your cookies taste “larger than life”.

    Peanut oil as a butter substitute … the oil has almost no peanut flavor, and will change the cookie texture.

1 2 3 4 5 7

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

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