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Classic Peanut Butter Cookies

AUGUST 26, 2018  ·  PUBLISHED JULY 22, 2017

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Peanut Butter Cookies, who could resist them? I’ve

loved peanut butter cookies as long as I can
remember and they’ll always be one of my favorites.
So of course it only makes sense that I share my
idea of the best peanut butter cookie recipe.

These easy homemade cookies are soft and chewy,

packed with peanut butter flavor, and they’re super
delicious dunked in milk! &

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The Best Peanut Butter Cookies

The flavor of a peanut butter cookie is just hard to
beat. They’re perfectly sweet and buttery rich, and
they’re sure to satisfy that peanut butter craving.
And who doesn’t love that traditional fork pressed
criss cross pattern? I love how it sets these PB
cookies apart from others.

Plus, it makes these a fun cookie for the kids to help

make, my kids love doing the rolling and pressing.

This is my go-to recipe for peanut butter cookies

and I hope it becomes yours too! They’re one of
those cookies that’s just to hard to resist when
someone has baked a fresh batch.

It’s the weekend so that’s always a good excuse to

get baking, especially when your end result is this
good! Sure it’s easy to give in to the temptation to
just grab a peanut butter cookie at the bakery or
mall but you can probably have these cookies ready
as fast as that outing would take.

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Plus you’ll have extra for sharing with friends or

coworkers and they’ll love you for it. And
homemade is always the best, so I say let’s get
baking!

See how to make peanut butter cookies

in this video!

Peanut Butter Cookies

Peanut Butter Cookie Ingredients

These homemade peanut butter cookies can be
made using ingredients that are already in your
pantry. Here’s what you’ll need to make these ultra
soft peanut butter cookies:

All-purpose flour – this base builds up the

structure of the cookies.

Baking soda and baking powder – these are

crucial as they help the cookies to rise.

Salt – we don’t add that much because there’s

already salt in the peanut butter.

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Unsalted butter – salted butter can be used

too, just omit the 1/4 tsp salt from the recipe.

Granulated sugar and brown sugar – this blend

gives the cookies the perfect sweetness and
the brown sugar helps keep them soft.

Creamy peanut butter – I recommend using Jif

or Skippy.

Egg – this helps bind the ingredients together,

you’ll only need 1 here.

Vanilla extract – this adds that light, classic

flavor we all love. Preferably stick with the real
stuff not imitation.

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Scroll down for printable recipe with amounts.

How to Make Peanut Butter

Cookies
Preheat oven, prepare baking sheet: Preheat
oven to 350 degrees F. Line two 18 by 13-inch
baking sheets with silicone baking liners or
parchment paper.

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Whisk dry ingredients: In a medium mixing

bowl whisk together flour, baking soda, baking
powder, and salt. Set aside.

Cream butter and sugars: In the bowl of an

electric stand mixer fitted with the paddle
attachment cream together butter, granulated
sugar, and brown sugar until combined.

Mix in peanut butter then blend in egg and

vanilla.

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Blend flour mixture into butter mixture: With

mixer set on low speed slowly add in flour
mixture and mix just until combined.

Scoop and shape: Scoop dough out and roll

into balls (30 grams each or nearly 2 Tbsp) then
place on baking sheets spacing them 2-inches
apart.

Flatten with a fork: Using a long pronged fork

flatten cookies slightly then turn fork going
opposite direction and flatten just slightly again
(it should create that criss cross pattern).

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Bake: Bake cookies in preheated oven, one

sheet at a time, for about 9 minutes (cookies
will appear pale and slightly under-baked,
they’ll continue to cook slightly as they cool).

Cool: Let cool on baking sheet 5 minutes then

transfer to a wire rack to cool completely. Store
cookies and an airtight container.

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What Kind of Peanut Butter

Should I Use?
I always stick with the regular creamy peanut
butter for best results. If you like texture in your
cookies, chunky peanut butter will work great here,
it would add a nice crunch. But just be sure to add
in extra (I’d maybe add an extra 1/4 cup since
there’s all those peanuts in there).

Can I Use Natural Peanut Butter?

No, natural peanut butter makes a slightly drier,
more crumbly cookie.

Can I Make the Dough in

Advance?
Yes the dough can be made up to 3 days in
advance but you’ll need to let it rest at room
temperature for about 30 minutes or so before
scooping and shaping. The fats of the peanut butter
will solidify in the fridge so it won’t be as easy to
work with until it returns to to room temperature.

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Can I Double This Recipe?

If you are planning to make these simple peanut
butter cookies for a large crowd, the recipe can
also be doubled. Double all ingredients listed.

Can I Freeze Peanut Butter

Cookies?
Yes, the baked cookies can be frozen. Stack with
sheets of parchment paper between cookies in an
airtight container. Thaw at room temperature.

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Tips for the Best Peanut Butter

Cookies
Enjoy within two days of baking for best results.

Only use real butter — no shortening, no

margarine, no imitation butters.

If you have a kitchen scale, use that to measure

ingredients for the most accuracy.

Try these simple peanut butter cookies drizzled

with or dipped in melted milk chocolate or white
chocolate.

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More Delicious Peanut Butter

Cookie Recipes to Try:
Peanut Butter Blossoms

Flourless Peanut Butter Cookies

No Bake Chocolate Peanut Butter Cookies

One 3 Ingredient Peanut Butter Cookie

Crisp Peanut Butter Crinkles

Peanut Butter Oatmeal Chocolate Chip

Cookies

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Peanut Butter
Cookies
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These are my idea of the perfect 4.89 from 231

peanut butter cookie! Soft and votes
chewy packed with peanut butter
REVIEW
flavor. Plus they're quick and easy
to make! A family favorite.

WATCH THE VIDEO

Servings: 24 cookies

Ready in: 38 minutes

Prep Cook
20 minutes 18 minutes

Ingredients
1 1/3 cup (188g) all-purpose flour (scoop and level to
measure)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup (113g) unsalted butter, softened
1/2 cup (105g) granulated sugar
1/2 cup (110g) packed light brown sugar
3/4 cup (185g) creamy peanut butter
1 large egg
1 1/2 tsp vanilla extract

Instructions
1. Preheat oven to 350 degrees F. Line two 18 by 13-
inch baking sheets with silicone baking liners or
parchment paper. 

2. In a medium mixing bowl whisk together flour,

baking soda, baking powder, and salt. Set aside.

3. In the bowl of an electric stand mixer fitted with the

paddle attachment cream together butter,
granulated sugar, and brown sugar until combined.

4. Mix in peanut butter then blend in egg and vanilla.

With mixer set on low speed slowly add in flour
mixture and mix just until combined.