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!

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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 (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

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

268 Comments

  1. 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, byrdmill.com and nuts.com, 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.

  2. I, too, found the dough on the recipe to be crumbly and dry. Is it really supposed to be 3 cups + 2 Tbs. Of flour?

  3. My daughter made a batch and kindly brought about 10 over for her dad and I. I am a cookie freak. The only pb cookies I normally eat are Nutter Butters and Girl Scout pb cookies. I have never had a homemade pb cookie that I actually liked until yesterday. These are the Best pb cookie I have ever had. My husband has had 2 and there are 2 left. Yes, I am fighting back the need to devour them. These knocked down my 2 (mentioned above) to second and third place. These are so good, I had to write this comment. Well done!

  4. This is the first time I have ever made home made peanut butter cookies and I am so glad I found this recipe. They are so good. I don’t really care for crunchy cookies and thank goodness these turn out soft. Thanks for sharing the recipe 🙂

  5. Hey Sally, and everyone else.

    I was wondering whether anyone has tried to make these by fitting the dough to the size of the tray (brownie style) rather than make them into individual cookies?

    I do this with my chocolate chip cookies, so I was wondering how it would affect consistency. I plan on doing this regardless, unless somebody posts in time to stop me if it’s a giant no no, so I’ll let you guys know how it goes.

  6. Hi Sally! As a fellow PB lover these sound delish!! Was wondering if you think these would work baked in a muffin tin as a cookie cup? Or do you think they’ll fall in the center?

    1. Jen, to be honest, I do think they will fall in the centers. Cookie cups usually always fall, at least a little bit anyway. Why not give it a try though? You can bake only a couple cookie cups and let them cool and see how they look. If you aren’t pleased, then you can use the rest of the cookie dough to make regular cookies. I’m unsure about the bake time for the cookie cups.

  7. If spring doesn’t come soon my family will be in trouble. Too much cold weather and baking. I made these today and they were wonderful. My whole house smelled of yummy peanut butter!

  8. Well my all time favorite cookie did not turn out perfect 🙁 I do think my mistake was leaving my butter out too long. I found that when mixing my sugars and butter, it stayed oily and gritty looking. After refrigerating overnight, I ended up with a “bready” texture or maybe a short bread cookie. Maybe my flour measurement was off? Could the too soft butter have been the culprit? Definitely did not end up with a soft chewy cookie.

    1. I fear the butter was much too soft. You should have a creamy butter/sugar mixture after the creaming step. I would also pay attention to your flour measurement as well. Spoon and level; do not scoop your flour.

  9. Just want to say that I made 6 dozen of these at Christmas. Took them to work. They were gone by noon!!! By popular demand I’m making more for tomorrow hahaha. Rave reviews from co-workers. I think they had cookies for lunch…Thanks for this recipe!

  10. I made these yesterday for my brother’s birthday party and they were a big hit. He said (with a mouthful of them) that they were better than the mix, which he loves! My mom gave them two thumbs up (a hard thing to get considering she is so so picky about her pb cookies) and even I was shocked at how awesome they were!

    I finally found my favorite pb cookie recipe – thank you, thank you!

  11. just made these using chunky peanut butter and everyone here is gobbling them up.. lovely.. crunchy on the outside, light and moist inside .. yummm

  12. Hey Sally!
    I was looking to make these over the weekend but could you help me out with something? I tried one of your other cookie recipes where chilling was mandatory but it was tough to form them after being chilled. Would it be possible to form the balls of dough beforehand and put them on a tray to chill then stick it in the oven and bake it that way? If that works it’d help a lot 🙂 Thanks for the recipes!! These look delicious!

    1. Candice, sometimes cookie dough is too soft and sticky to form into balls right after preparing. So, I usually chill the dough as recommended and then let the dough sit out at room temperature for around 20-35 minutes (depending on how much dough I’m working with) to slightly soften. The chilling step helps solidify the dough and allows the flavors in the dough to mingle. Allowing the dough to sit out after chilling and before rolling helps make the dough easier to scoop/handle.

  13. This is my go-to peanut butter cookie recipe. I’ve made them countless times, with success every time! The dough freezes quite well and, though the notes on the recipe advise you to not thaw the dough out, I accidentally did before I read that, and the cookies turned out perfectly. Also, it advises to not soften butter in the microwave, but that’s the way I’ve done it the majority of the time, without the finished product suffering at all. Definitely a five out of five star recipe.

  14. I made these cookies for bible study last week and they were a hit! Only thing i chabged was that I used crunchy peanut butter. I also refrigerated the dough for 24 hrs. Best PB cookies I’ve ever made!

  15. I just made these today! i am not a fan of jiffy or that other peanut butter but my boyfriend loves jiffy, so i used it in the recipe. Anyways, i put 1 tsp of cinnamon in the mix and omg! SO SO GOOD! this will be my go too cookie recipe……..love love love it!

  16. I am having a baking marathon for my boyfriend’s 30th birthday and I’m sure these cookies will be a hit at the party! Some vegan friends are coming too, so I thought I’d try to make this recipe vegan and I am pleased to say that it worked really well. I used natural peanut butter, vegan margarine instead of butter and replaced the eggs with two medium sized ripe mashed bananas. The bananas add to the sweetness, so I added a little bit of lemon juice to the dough as well because I had already put in the sugar and didn’t think of reducing it a bit before. The dough turned out very soft and I chilled it 24h. The cookies just came out of the oven and I am really pleased with the result as I don’t have much experience with vegan baking 🙂 Obviously the taste of the banana comes through but I find it goes well with the peanut butter. I will definitely make them again, both with eggs or vegan!

  17. Thank you so much for sharing this recipe! I’ve made a few other versions and none compare to this one! It was definitely hard to wait the 3 hrs of chilling time, but so worth it. These were a big hit at my house and with my husband’s co-workers. Will be using this recipe from now on! Thanks again!!

  18. Hello Sally,

    I have a friend’s birthday coming up and she absolutely loves peanut butter; therefore, I wanted to know how could I turn this recipe into a cookie cake? Is it as simple as baking it in a 9 inch dish or do I have to make some other adjustments to it?

  19. These cookies are phenomenal…finally found a great recipe for peanut butter cookies after much looking. Baked them for my husband’s birthday and he proclaimed them the best he’s had. I followed the directions as written and they turned out perfect…we like to eat them frozen.

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