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Peanut Butter Cookies

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close up overhead shot of a bunch of Peanut Butter Cookies
This classic recipe for peanut butter cookies gives perfectly chewy cookies every time with ingredients you probably already have on hand.
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Table of Contents
  1. Peanut Butter Cookies Ingredients
  2. How To Make This Peanut Butter Cookies Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This classic peanut butter cookies recipe could not be easier. With this fool-proof recipe, you’ll have an extra-large batch of soft, chewy homemade cookies ready in no time.

overhead shot of a plate of Peanut Butter Cookies

Peanut Butter Cookies Ingredients

Peanut Butter Cookies raw ingredients that are labeled

You’ll need:

  • ½ cup of butter
  • ½ cup of peanut butter
  • ½ cup of sugar
  • ½ cup of brown sugar
  • 1 egg
  • ½ teaspoon of vanilla extract
  • 1¼ cups of flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt

SUBSTITUTIONS AND ADDITIONS

CHOCOLATE CHIPS: You could easily add in some chocolate chips to your perfect peanut butter cookies, or even add them just to half the batch to give some extra deliciousness and satisfy the chocolate lovers.

You could also use peanut butter chips if you’d like even more peanut buttery flavor.

PEANUT BUTTER: You can choose creamy peanut butter or crunchy peanut butter for an extra little crunch.

If you prefer, you could also use almond butter in place of the peanut butter in this recipe. The texture may be slightly different, but overall the outcome will be the same.

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PRO TIP:

These easy peanut butter cookies are seriously the best. To make them perfectly, we chilled the dough overnight after mixing then the next day let it sit at room temperature for 10 to 15 minutes before forming it into balls and baking.

This step is optional but you are welcome to give it a try if you have any trouble with the cookies spreading too much.

How To Make This Peanut Butter Cookies Recipe

STEP ONE: Preheat the oven to 375°F.

STEP TWO: In a medium bowl with a hand mixer at medium speed, cream butter, peanut butter, white sugar, brown sugar, egg and vanilla.

Peanut Butter Cookies process shot of ingredients combined in a bowl

STEP THREE: In a separate bowl, combine flour, baking soda, and salt. Then, slowly add the wet ingredients to the dry ingredients and mix them together well.

STEP FOUR: Create 1-inch balls with your batter and roll them in granulated sugar.

Peanut Butter Cookies process shot of cookie dough shaped into balls and rolled into sugar then placed on a baking sheet

PRO TIP:

Use a small cookie scoop to create uniform-size dough balls.

STEP FIVE: Place the cookie balls 2 inches apart on an ungreased cookie sheet.

STEP SIX: Using the tines of a fork, create a criss-cross pattern by pressing down on the top of each ball.

Peanut Butter Cookies process shot of a crock placed on top of the cookie dough with a fork

STEP SEVEN: Bake cookies in the preheated oven for 10 to 12 minutes. Remove from the oven and place on a cooling rack. This will make about 4 dozen cookies.

Peanut Butter Cookies process shot before and after cookies are baked on a baking sheet

How To Serve

These soft cookies will no doubt bring back memories of after-school snacks from childhood, right down to the criss-cross on top. Serve these up with a glass of cold milk or Wendy’s frosty when your munchkins roll in the door after a big day.

Looking for a few more fun baked goods to curb that sweet tooth? Try out these delicious and easy-to-make lunch lady brownies. You’ve also got to try our peanut butter oatmeal cookies.

PRO TIP:

After cookies have cooled, add a dollop of your favorite jam to make a PB&J thumbprint cookie.

Storage

ON THE COUNTER: To maximize the freshness of your leftover peanut butter cookies, I recommend storing them in a Ziploc bag or airtight container at room temperature. To keep them nice and chewy, place a small piece of bread inside the Ziploc bag.

IN THE FREEZER: You can freeze your classic peanut butter cookies as baked cookies or as cookie dough. If freezing the already baked cookies, place them in a freezer-safe container with a sheet of parchment paper between each layer. When ready to enjoy, let the cookies thaw completely before serving.

If freezing the cookie dough, you will want to roll the dough into balls and place them on a cookie sheet. Place the cookie sheet in the freezer until the balls are frozen (1 to 2 hours).

Then, place the balls in a freezer safe container with a sheet of parchment paper between each layer. When ready to bake, the frozen dough balls can go straight into the oven.

close up shot of Peanut Butter Cookies stacked on top of each other

You can’t go wrong with a batch of homemade peanut butter cookies, and this recipe for this classic cookie is so simple to make.

In no time at all you’ve got four dozen soft and chewy cookies packed with peanut butter flavor and the perfect texture, ready to share. But beware, these delicious treats won’t last for long!

FREQUENTLY ASKED QUESTIONS

Can I freeze these cookies?

This great recipe makes an extra-large batch of cookies. If you have more than you can eat in a couple of days, you can freeze these cookies in an airtight container for up to three months.

Can I use crunchy peanut butter?

This delicious cookie would be delicious using either crunchy or smooth peanut butter depending on your preference and what you have on hand.

Can I add nuts or chocolate chips to my cookies?

Chocolate chips, peanut butter chips, or nuts would all be tasty additions to these classic cookies.

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Peanut Butter Cookies

5 from 5 votes
This classic recipe for peanut butter cookies gives perfectly chewy cookies every time with ingredients you probably already have on hand.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 dozen

Ingredients
  

  • ½ cup butter
  • ½ cup peanut butter
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • cups flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt

Instructions
 

  • Preheat oven to 375°F.
  • Cream butter, peanut butter, sugars, egg, and vanilla.
  • In a separate bowl, combine flour, baking soda, and salt. Then, slowly add the wet ingredients to the dry ingredients and mix them together well.
  • Shape into 1-inch balls and roll in granulated sugar.
  • Place balls 2 inches apart on ungreased cookie sheet.
  • Crisscross with a fork to flatten cookie dough.
  • Bake in the preheated oven for 10 to 12 minutes.

Notes

  • If this recipe yields too many cookies all at once, freeze some of the cookie dough balls for easy baking in the future!
  • We chilled the dough overnight after mixing then the next day let it sit at room temperature for 10 to 15 minutes before forming it into balls and baking. This step is optional but you are welcome to give it a try if you have any trouble with the cookies spreading too much.
  • Use a small cookie scoop to create uniform-size dough balls.
  • After cookies have cooled, add a dollop of your favorite jam to make a PB&J thumbprint cookie.

Nutrition

Sodium: 756mg | Calcium: 56mg | Vitamin A: 768IU | Sugar: 55g | Fiber: 3g | Potassium: 303mg | Cholesterol: 102mg | Calories: 754kcal | Saturated Fat: 18g | Fat: 41g | Protein: 14g | Carbohydrates: 88g | Iron: 3mg
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  1. Jade says

    5 stars
    These are perfectly chewy on the inside and perfectly crunchy on the edge – PERFECTION! Thank you for sharing this recipe! 🙂

  2. Chris says

    5 stars
    I have been making this recipe for years, in my food processor! Put 1 cup of peanuts in the bowl and process until it reaches the stage you like, not completely smooth or very smooth, (2 minutes) Then add butter, sugar, egg, soda salt and vanilla. Process 20 to 30 seconds. Add flour and pulse 8 to 10 times, just until mixed. That’s it, using homemade pb takes these cookies to the next level!
    I also use the processor for cheesecake, smooth batter and when adding eggs you won’t whip in air like a regular beater. Reduces the annoying cracking.

  3. Kyley says

    I’m just wondering is the nutrition based on how many cookies? Just trying to figure out protien per cookie.

    Thank you!

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