These Classic Peanut Butter Cookies will satisfy all of you peanut butter lovers out there! The cookies are loaded with peanut butter flavor, are soft-baked, and have the best melt-in-your-mouth texture.
This recipe was originally published in May of 2020, but was updated on April 20 , 2021 with newer content and fresh pictures.
Peanut butter cookies are a timeless classic for many of us. I was one of those kids that grew up making these cookies (and eating a lot of them too!). They're just so comforting, especially with a tall glass of ice cold milk.
Sometimes just a simple cookie is all you're craving. Whether it's these peanut butter cookies, classic chocolate chip, or even oatmeal, these cookies will always reign supreme in my cookie baking book. You've gotta love the classics!
For all of the peanut butter loving people in your life these cookies are perfect because they're very peanut buttery. The creaminess of the peanut butter really adds to the soft and chewy texture that's tasted with every bite too.
I absolutely love the way these peanut butter cookies melt in your mouth and I can guarantee it'll be hard to eat just one. But that's a good problem to have, right? No leftovers = a very happy family. 🙂
Why these are the best peanut butter cookies:
- They're beyond easy to make.
- It's a basic recipe that requires only simple ingredients.
- They're very peanut buttery.
- They're soft and chewy and stay that way for days.
Althought the dough needs to chill for at least 30 minutes before baking, it's definitely worth it!
Overall, the consistency of this peanut butter cookie dough is soft because of the amount of peanut butter that's used, along with the egg, and unsalted butter. Chilling the dough for just 30 minutes will make it cold when entering the oven, so as to not over-spread and potentially make a mess inside your oven.
Chilling the dough also makes it a lot easier to create the criss cross pattern across the cookies before baking.
Baking Tips Before Starting:
- Room Temperature Ingredients: The unsalted butter and egg need to be at room temperature before baking. I recommend removing these ingredients from the refrigerator 1 hour before you want to bake.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Prepare Baking Sheet: I bake all of my cookies using these baking sheets. They perfectly fit 12 cookies on each pan and can be used for a lot of other recipes too. I also use silicone baking mats so the cookies won’t stick to the pans.
- Criss-Cross Pattern: This is super easy to do! Simply take a fork and press it down into the cookie vertically and then horizontally. This gives the cookie that iconic look and also helps with baking.
All you need are a few simple ingredients to create this homemade peanut butter cookie recipe!
- All-Purpose Flour: This provides the body and structure of the cookie.
- Baking Soda & Baking Powder: Both are used to help the cookies rise and spread when baking.
- Salt: Enhances all of the other flavors.
- Unsalted Butter: Adds that delicious buttery flavor. This ingredient needs to be at room temperature.
- Brown Sugar: Used for sweetness and gives the cookies a chewier texture.
- Sugar: Adds sweetness.
- Egg: Helps to bind all of the ingredients together.
- Peanut Butter: I recommend using creamy peanut butter like Jif or Skippy (my personal favorites). Stay away from natural peanut butter because they are too oily for this recipe.
- Vanilla Extract: Adds flavor.
How To Make Peanut Butter Cookies:
This recipe requires the cookie dough to chill for 30 minutes before baking. Not only does this create a deeper flavor, but it helps the cookies to not overspread when baking.
- Dry Ingredients: Whisk together the flour, baking soda, baking powder, and salt in a medium-sized bowl. Set aside.
- Wet Ingredients: Cream together the butter, brown sugar, and sugar until creamy and fully combined. Then mix in the egg. Add the peanut butter and vanilla extract and mix until combined.
- Combine Ingredients & Chill: Gently mix in the flour mixture. Mix just until you see no more white flour. Cover the dough in the mixing bowl with saran wrap and chill in the refrigerator for 30 minutes.
- Bake: Preheat the oven to 350 degrees and use a cookie scoop to scoop out the cookie dough onto your prepared baking sheet. Scoop the dough into your hands and roll it into a ball. Use a fork to press into the cookies, creating the criss-cross pattern. Bake for 9-11 minutes. Remove from the oven and cool on the pan for 10 minutes before transferring them over to a wire rack.
Frequently Asked Questions:
Use creamy peanut butter for this recipe. I recommend brands like Jif or Skippy.
No. Do not use natural peanut butter because it is too oily and the cookies will not turn out right.
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
If you made this recipe, please leave a comment and star rating below. I love hearing from you!
Now, go and enjoy your homemade peanut butter cookies! Definitely let me know how they turned out for you. 🙂
More Cookie Recipes:
Classic Peanut Butter Cookies
- Silicone Baking Mat
- Baking Sheet
- Cookie Scoop
- Mixing Bowls
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 egg, room temperature
- 3/4 cup creamy peanut butter
- 1 tsp vanilla extract
*Chill dough 30 minutes before baking
- In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Using an electric stand mixer with the paddle attachment, cream together the butter, brown sugar, and sugar on medium speed until creamy and fully combined (about 1-2 minutes).
- Mix in the egg at low speed, then add the peanut butter and vanilla extract, mixing on medium speed until fully incorporated. Scrape down the sides of the bowl with a silicone spatula as needed.
- Reduce the mixer speed to low and add the dry ingredients. Mix just until you see no more white flour, being careful to not over mix. Cover the dough in the mixing bowl with plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats. Scoop about one and a half tablespoons of dough into your hand (I like to use a cookie scoop to ensure even portions) and roll into a ball. Use a fork to press into the cookies, creating the criss-cross pattern. Bake for 9-11 minutes, or until the edges start to slightly brown (the cookies will be extremely soft when you remove them from the oven).
- Cool on the pan for 10 minutes, then transfer the cookies onto a wire rack to finish cooling. Keep any leftover cookies in an airtight container on the counter for up to 7 days.