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. Best cookies ever. I even used white whole wheat and natural style chunky Jiffy. The hardest part about making these is trying to stop yourself from eating them all!!!!

  2. The most perfect peanut butter cookie!!! Not too crumbly, but with a definite hint of crunch, I’m printing this and putting it right in my recipe binder! I subbed half the white flour for whole wheat and was a little worried about the texture, but they were absolutely delicious; thanks Sally!!!

  3. I absolutely LOVE your recipes! I’ve never left a comment before but I wanted to let you know that I have tried over a hundred of your recipes and my friends and family love the finished products.

    Unfortunately, I no longer enjoy going to your website due to the intense increase of advertisements. I get everyone needs to make money, but going to sallysbakingaddiction is not a website I want to visit and it is literally only because of the ads.

    Love your recipes. Love your blog. Hate the ads.

    1. Thank you for the feedback, Kat! I recently switched ad networks. I never want to take away from the experience of my website, but running it is extraordinarily expensive. So ads are definitely necessary. I will bring the ad network your feedback and work on a change.

  4. Hey Sally:)  First I have to tell you, my husband is hooked on your Favorite Carrot Cake and every other recipe of yours I’ve used. =) I want to ask how do I know when a cookie recipe can be doubled? Most I’ve tried can’t, lol, turn out weird to look at but tasty.  Can this Classic Peanut Butter cookie be doubled? I live just east (5 min) of Sacramento, CA and there was no way I could get to San Fracisco when you were on your tour:( Hopefully next time.
    Candi H.

    1. Hey Candi! So sorry I missed you 🙁 Most drop cookies, like this one, can be doubled without issue. I do prefer to make 2 separate batches though. I find that working with less dough helps prevent overmixing or even over/under measuring.

  5. Love these cookies. I like to bake them so they’re on the soft-chewy side (not a fan of hard cookies). Crumbly peanut butter goodness! These will be great for gatherings because it’s a classic, no-fuss, large-batch recipe.

  6. My husband & I looove these cookies! I’ve made them several times… however, how in the world do you get yours to stay round? Mine crack & become “rustic-looking”. Also, your recipe says it yields 30 cookies… how big are your cookies? Every time I’ve made these (most recent batch, just now, they’re still cooling) I’m getting about 48! 

  7. Hi Sally!

    Just wondering if you think the sugar could be replaced with sweetener? Or if you have any other great cookie recipes that can use sweetener successfully? I want to make something for my newly diabetic boss who is a bit bummed about no longer having delicious cookies…

  8. Not sure where I went wrong??? The taste was great but I just couldn’t get them to flatten out. The dough chilled in my fridge for 24 hours, I rolled it and did the fork indentations. First batch I did exactly what u said and they were so small and did not even spread. Second batch I had to squish the dough down a bit to give it a flat look. So disappointed with how they look. Where do you think I went wrong? The taste however was great. Help please!!!

  9. Your peanut butter cookie recipe that went to Pinterest does not read right.
    you might read the recipe that shows up , 21 Cups of peanut butter, and 11 cups of butter, or
    something other that had 11 cups.

    There is a space between, the numbers, but I believe you may have been working in steps.
    That is very confusing, and a new baker may just think that is ok. I know better, but letting
    you know.

    1. Pinterest recipe amounts are hardly accurate– it’s frustrating as a recipe author! So that’s why it’s always best to visit the website to get the accurate measurements and instructions. Thanks Linda!

  10. An easy, straightforward recipe with excellent results! I made the dough 24 hr ahead of time. Dough was easy to work with and cookies turned out so delicious! I’ll be making these again!

  11. Can I freeze the dough for a month or so? Or ok to 1/2 the recipe? I know, why wouldn’t I what so much as cookies, lol. Or best to freeze cookies after baked? Thanks!

  12. THANK YOU for adding the amounts in grams to your recipe! Saves so much converting time and frustration to european bakers!

  13. Hi Sally, just wondering if I can use the smooth light peanut butter? Its my husbands birthday today and thats all we have at home 🙁 & its his favorite cookies! please let me know! Thanks! 

  14. What do you think about adding some jelly or jam in here? I want some Pb&j cookies but can’t find a decent recipe for them. Was thinking of just swirling it into the dough? Is this a terrible idea or no?

  15. Hi Sally! My boyfriend, a peanut butter fanatic, has a birthday coming up. Do you have a favourite chocolate ganache recipe? I’d like to turn these into peanut butter and chocolate sandwich cookies.

  16. HI sally my family and friends love when I make you cookie recipe it’s always a hit I even add peanut butter morsels they are so delicious we make lots of cookies for the holidays your are most definitely the first one gone this year I plan on trying more of your great recipes thank you so much so so yummy 

  17. I was looking for more of a chewy cookie…..this recipe makes a crunchy cookie. Even the next day under a covered glass cake holder they turn out hard. Sad turnout to a favorite cookie & your recipes are always a hit. 

  18. Made these cookies this past weekend “just because.” Dipped half of them in some melted semi-sweet chocolate I was trying to get rid of & rainbow sprinkles. One of the “omg” simple desserts, loved them!

  19. These cookies are delicious and this recipe makes a big batch! I found them a bit too sweet for my liking, so will reduce the white sugar a bit next time. Mine also needed a little longer than 11 minutes. Will definitely make them again though! 

  20. I tried making these cookies last night and they turned out with a sand-like consistency. I was very disappointed with this recipe and was sad to have to throw it all away! 

  21. I’m not clear on the purpose of refrigeratating the dough for 3+ hours if then you bring the dough to room temperature. Do I work with the cold dough so it’s not sticky? Or does it magically stop being sticky after it’s been refrigerated?

    1. I don’t bring the dough to room temperature – roll it into balls right out of the refrigerator after 3 hours. If you are reading the “make ahead” tip when you refrigerate for 2 days the dough will be super hard and difficult to roll so you might need to let it sit out until you are able to roll it! Hope that helps!

  22. This is my first review because I just had to tell everyone, these are the BEST peanut butter cookies I’ve ever had! I’ve made this recipe several times and they are always nothing but perfection. Everyone that’s had them just goes nuts over them. Sometimes I put a chocolate kiss on top. I made them again today and I was a little nervous because I only had skinny natural peanut butter (it’s not oily or refrigerated) but they are just as perfect. Thank you so much for this recipe! 

  23. Sally – these are our go-to peanut butter cookies. My husband’s favorite. Just a quick tip – we use a meat mallet to “criss cross” our cookies. Twice as fast!

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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