May 10, 2023
Review RecipePeanut Butter Cookies
This classic recipe for peanut butter cookies gives perfectly chewy cookies every time with ingredients you probably already have on hand.
Jump to Recipe
Table of Contents
This classic peanut butter cookie 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.
Peanut Butter Cookies Ingredients
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 of baking soda
- ¼ teaspoon of salt
Substitutions And Additions
CHOCOLATE CHIPS: You could easily add 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 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.
PRO TIP:
These easy peanut butter cookies are seriously the best. To make them perfect, 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.
STEP THREE: In a separate bowl, combine the 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.
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 crisscross pattern by pressing down on the top of each ball.
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.
How To Serve
These soft cookies will no doubt bring back memories of after-school snacks from childhood, right down to the crisscross 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 the cookies have cooled, add a dollop of your favorite jam to make a PB&J thumbprint cookie.
MORE PEANUT BUTTER RECIPES
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.
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 yummy 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.
More Recipes You’ll Love
- Texas Sheet Cake
- Vanilla Cupcakes
- S’mores Bites
- Dole Whip
- Lemon Sugar Cookies
- Peanut Butter Ball
- Texas Sheet Cake Bites
- Thumbprint Cookies
- Peanut Butter Cookie Cups
- Valentines Cookies
- Homemade Nutter Butters
- Raspberry Freezer Jam
Peanut Butter Cookies
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
- 1¼ 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
Calories: 754kcal | Carbohydrates: 88g | Protein: 14g | Fat: 41g | Saturated Fat: 18g | Cholesterol: 102mg | Sodium: 756mg | Potassium: 303mg | Fiber: 3g | Sugar: 55g | Vitamin A: 768IU | Calcium: 56mg | Iron: 3mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Even More Easy Recipes
- Peanut Butter Bread
- Peanut Butter Brownies
- Cookie Dough Cupcakes
- Chocolate Peanut Butter Cookies
- Butter Cookies
- No Spread Sugar Cookies
- Peanut Butter Cookie Dough
Comments
jay platte says
these are some of the best cookies i’ve ever had!
Jade says
These are perfectly chewy on the inside and perfectly crunchy on the edge – PERFECTION! Thank you for sharing this recipe! 🙂
Sayedeh Sonia Alemi says
awesome recipe
Tiffany says
Would you recommend allowing butter to reach room temperature first?
Layne Kangas says
Yes, that would be best – enjoy!
Nancy says
Easy and delicious! Reminds me of my mom’s recipe. Thanks for sharing.😊
Chris says
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.
Kyley says
I’m just wondering is the nutrition based on how many cookies? Just trying to figure out protien per cookie.
Thank you!
Layne Kangas says
Hi, Kyley – it’s based on 4 dozen cookies. Enjoy!
Veronica says
These are great! Soft and chewy. I did add 2 tablespoons of flour as the dough was very soft. Will make these again
Tera says
So tasty!! Love these! But I doubled the recipe (baking for a cookie extravaganza) and only got 4.5 dozen with a mini cookie scoop
Linda D. says
Best recipe for PB COOKIES. Simple to follow I did add about 1tbs of milk( the cookie batter was very dry) much easier to mix and roll into balls, and put fork markings on too. Rolled in sugar and sprinkled white sugar on cookies before I baked them 375 for 14-15 minutes. I personally like them a bit browned, not burned just browner then 10-12 minutes as noted in recipe instructions.
Made them a bit larger too, I like larger cookies, so I got 18 cookies from this recipe. Absolutely delicious PB COOKIES
MMM GOOD😋