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!

Print

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. The ingredients list calls for 2 eggs, but the instructions say to mix in the egg (singular). I’m not sure if I should add 1or 2 eggs.  Thanks for clarifying.  

  2. Wow! I made these last week and have now made 4 batches.. that’s right four. I even made ice cream sandwiches with some that I over baked a little and they were anazing! Thank you so much for this solid recipe!

  3. Hi.  I want to make these today but I only have 1/2 cup of butter in the house…shocking I know!  Can this recipe be halved or made to accommodate the 1/2 cup?

  4. Made these last night – followed the recipe and measurements exactly and chilled the dough overnight.  I baked them 2 different ways to get soft and semi crunchy. The consistency of the dough was fine but they are just dry cookies .  The recipe has too much flour. In an effort to not waste an entire batch of 35+ cookies I turned them into PB & fluff cookie sandwiches.  Also wish I had added chocolate chips, disappointed 🙁

  5. I made these today and they were to die for! My sister is vegan, so I substituted the butter with 1/2 cup coconut oil and 1/2 cup earth balance vegan butter. Also substituted the eggs with 2 flax eggs. I alllllsssooo added a little bit of cinnamon to the sugar that the cookies were rolled in because I just couldn’t help it! :p Thanks, Sally! Love this recipe, even if i did make a few changes

  6. I was so excited to make these and followed the recipe to a tee.  Unfortunately, they didn’t even taste like peanut butter cookies.  They needed three times the amount of peanut butter.  I had my husband try them and he didn’t like them at all and asked where the peanut butter was.  He thought they tasted more like a sugar cookie! So disappointed as I had high hopes for this recipe. 

    1. Hi Holly,  yikes. I have to ask but did you measure everything accurately? (If you have not, please try Jif peanut butter. I have made them three times & they came out perfect; they definitely taste like peanut butter).

  7. Thank you for the courtesy of providing the weights of the ingredients along side the usual “cups & spoons” measurements. It’s high time every home cook graduated past the “Betty Crocker” method of baking and invested in a decent scale and learned to measure things. Would make life a whole lot easier, believe me!

  8. This may sound like a dumb question,  but in the ingredient  list it says 1 cup PB and at the end it has a little 2. So is it 1 cup or 2? Thanks

  9. Have you ever thought about adding nutritional yeast to these to give them a more “pb cup filling” flavor?  I replaced the 2 Tbsps of flour with 16 grams of nutritional yeast. Oh. My. Peanut butter.

    I also added it to your Chocolate covered Peanut butter pretzel bite recipe. It was ahhhmazing!

  10. Best cookies ever!!! They are so soft and so so peanut buttery! Everyone loves them. One thing I have to add every time, cinammon! Perfect.

  11. Hi Sally! Would I be able to shape these like sugar cookies? Using cute cookie cutters for Christmas? If so, how thick do you recommend rolling the dough to prior to cutting? Would you change the bake time? So excited to try these! 

  12. Hi! Have you ever tried adding chocolate chips to these? I love the idea of peanut butter chocolate cookies, but to be quite honest with you, I don’t know if chips would throw off the consistency of these. Has anyone tried this?

    Thanks!!

    Tommy

  13. I made these today after refrigerating the dough overnight. They are amazing! I followed the directions to a T other than rolling the dough in sugar before putting on the baking sheet. I think the sugar would have helped to keep the fork from sticking to the dough as I made the required 😉 criss-cross pattern. Great recipe and I’m sure I will be sharing it with everyone this weekend! Pinned! 

  14. I just made these and I thought they were awful! I’m so sorry to even say that. I’m praying it was something I did, but I’ve checked this recipe over three times and I do not think I missed a thing! Ugh. The dough was not sticky at all. In fact I wondered if the recipe had too much flour? Well maybe I’ll try these another time. I’m dissapointed. 🙁

  15. As a European, I was a total beginner regarding American cookies, but I love peanut butter and had to give this a shot. I must admit I didn’t measure the ingredients exactly for a lack of kitchen scales – but even at my barbarian baking level, they turned out perfect! This recipe really is foolproof. Lots of raves from friends and colleagues, too. Thank you so much for sharing!

  16. I almost didn’t make these because of the 3 hr chill I’m kinda a impatient cooker but Holy Moses am I glad I waited is of the best cookies I’ve ever made  I used chunky peanut butter and add a chocolate chips BAMMM! Best cookies I’ve ever had 🙂

  17. I made a batch today and got over 60 delicious, moist, chewy cookies. I made them with the escuse that they were for a pregnant friend…we scoffed about ten before she went home! I’ll be making another batch of balls so we can just bake whenever we get a craving! My new go to recipe!!!
    Thank you so much for converting to grams!!!!!

  18. I baked the peanut butter cookies and they were really good and still soft after 2 days, everyone really liked them, this will be my go to recipe.

1 3 4 5 6 7

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

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

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

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

View More

Sally's Pie Week

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

View More

My 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

×