Peanut Butter Cookies
These soft and chewy peanut butter cookies are packed with peanut butter flavor and super easy to make. Just chill, scoop, roll, and bake!
Homemade Peanut Butter Cookies Recipe
Is there anything better than a classic peanut butter cookie? You know the ones? They’re soft in the center, a little crispy around the edges, and the that signature criss-cross top that makes them instantly recognizable.
I’ve made tons of peanut butter cookie recipes over the years, but this one’s a staple. It’s simple, reliable, and made with ingredients you probably already have in the pantry.
Looking for more cookie recipes to add to the rotation? Try our peanut butter chocolate chip cookies, sugar cookies, and family favorite chocolate chip cookies!
How to Make Peanut Butter Cookies
Whisk the flour, baking soda, and salt in a small bowl. Set it aside.
Use an electric mixer to beat the butter until it’s light and fluffy. Pour in both the sugars and beat until everything is well mixed and smooth.
Add the egg, and beat until combined. Then add the peanut butter and vanilla. Continue mixing until the ingredients are creamy and everything is incorporated.
Pour in the flour mixture, and using low speed, mix just until no flour streaks remain. Don’t overmix! Cover the bowl, and refrigerate for 1–2 hours.
Preheat the oven to 350°F, and line two baking sheets with parchment paper. Scoop the dough into 1 tablespoon portions, form them into balls, and roll in granulated sugar.
Place the cookies 2 inches apart on the baking sheet. Use a fork to gently press down and make that classic criss-cross pattern.
Bake for 10–12 minutes or until the tops are set but still soft.
Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack. They’ll firm up more as they cool.
Can I make these ahead of time?
Yes! All you need to do is make the dough, chill it, and roll it into balls. It stays good in the fridge for 3–4 days.
The dough freezes well, too! Place the balls onto a baking sheet and freeze long enough so they’re solid. Then transfer them to a freezer bag or container. They’ll stay good for about 2 months.
Can I use crunchy peanut butter?
You can, but the texture won’t be the same. The cookies won’t be as soft and chewy, but crunchy peanut butter will work in a pinch.
Can I use natural peanut butter?
Nope. Natural peanut butter doesn’t have the right texture or consistency for these classic peanut butter cookies. Make sure to use your run-of-the-mill, shelf-stable creamy peanut.
How to Store Leftovers
These cookies stay fresh for about 4–5 days in an airtight container at room temperature.
You can freeze the baked cookies for up to 2 months or the freeze the dough balls (sugar-coated) to bake later.
More Cookie Recipes
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Ingredients
- 1 ⅓ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar, plus ⅓ cup for rolling
- ½ cup dark brown sugar
- 1 large egg, room temperature
- ¾ cup creamy peanut butter
- 1 teaspoon vanilla extract
Instructions
- Whisk the flour, baking soda, and salt in a bowl and set aside.1 ⅓ cups all-purpose flour¾ teaspoon baking soda¼ teaspoon salt
- In a large bowl, beat the butter until creamy, about 2–3 minutes. Add the granulated sugar and brown sugar, and mix until fully combined.½ cup unsalted butter½ cup granulated sugar½ cup dark brown sugar
- Add the egg, peanut butter, and vanilla, then mix until smooth.1 large egg¾ cup creamy peanut butter1 teaspoon vanilla extract
- Pour in the dry ingredients and mix on low speed just until no flour remains. Cover and refrigerate the dough for 1–2 hours.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Roll about 1 tablespoon of dough into a ball, then roll in the extra sugar. Place on the baking sheet about 2 inches apart and gently press with a fork to make a crisscross pattern.
- Bake for 10–12 minutes, until the tops are lightly golden but still soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Suggested Equipment
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
