Peanut Butter Cookies
Get the perfect peanut butter cookies that will transport you back to your childhood. Soft, chewy, and irresistibly delicious.
Few things feel more nostalgic than a warm peanut butter cookie fresh from the oven. These classic cookies are soft and chewy in the center with just a bit of crispness around the edges. The dough is easy to mix and shape, and the iconic criss-cross pattern on top makes them instantly recognizable.
Whether you grew up on these or you’re introducing them to someone for the first time, they’re the kind of cookie that never goes out of style. Perfect for lunchboxes, cookie jars, and anytime sweet cravings.
Why You’ll Love Them
Classic texture. Soft and chewy with golden edges—exactly how a peanut butter cookie should be.
Easy to prep. Simple ingredients, minimal fuss, and no fancy equipment required.
Customizable dough. Make them plain or turn them into thumbprints, sandwiches, or Kisses cookies.
Freezer-friendly. Great for making ahead and stashing for later cookie cravings.
Ingredient Notes
- Flour: All-purpose flour keeps the structure soft but sturdy.
- Baking powder & soda: Help give the cookies their slight rise and tender interior.
- Butter: Use unsalted, softened to room temperature for smooth mixing.
- Brown sugar & granulated sugar: A blend gives the cookies the perfect chewy texture and balanced sweetness.
- Eggs: Bind the dough and contribute to richness.
- Peanut butter: Smooth peanut butter is best for classic texture and flavor.
- Vanilla extract: Adds warmth and complements the peanut butter flavor.
- Salt: Just enough to balance the sweetness and bring out flavor.
Steps to Make Peanut Butter Cookies
- For the cookie dough, whisk together the flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, cream the butter with both sugars until light. Beat in the eggs, then add the peanut butter and vanilla. Stir in the dry ingredients. Cover and refrigerate the dough.
- Preheat the oven to 350°F and line baking sheets with parchment.
- Roll the chilled dough into small balls. Flatten each one with a fork dipped in flour or sugar to make a criss-cross pattern.
- Bake for 9 to 11 minutes, until the edges are lightly browned and the centers are set but soft.
- Cool on the baking sheet for 5 minutes, then transfer to racks to cool completely.
Tips
- Don’t skip chilling the dough—it helps prevent spreading and keeps the cookies thick and chewy.
- If your fork sticks to the dough, dip it in flour or sugar before each press.
- Bake one tray at a time in the center of the oven for the most even results.
- For smaller cookies, reduce the baking time slightly and check early.
Recipe Variations
- Thumbprints: Skip the criss-cross and press a thumbprint into each dough ball. Fill with a dab of jelly before baking.
- Sandwich cookies: Spread frosting, ganache, or jam between two cookies.
- Peanut Butter Kisses: Press a chocolate kiss into each cookie before baking or while still warm.
- Crunchy peanut butter: Swap in crunchy peanut butter for a bit of added texture.
Serving Suggestions
- Serve with a glass of cold milk or a cup of coffee.
- Pack in lunchboxes or cookie tins for gifting.
- Add to a holiday cookie tray alongside chocolate and oatmeal varieties.
- Pair with ice cream for an easy homemade dessert sandwich.
Recipe Variations
How to Store
Room temperature: Store the cookies in an airtight container or resealable bag for up to 5 to 7 days.
Refrigerate: For longer freshness, store in the fridge for up to 2 weeks. Let the cookies come to room temperature before serving.
Freeze: Transfer cooled cookies to a freezer-safe container or bag and freeze for up to 3 months. Let thaw at room temperature before serving.
Peanut Butter Cookies
Ingredients
- 2 cups all-purpose flour, (255 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt, scant
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, light, packed
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup peanut butter
- 1 teaspoon vanilla extract
Instructions
- Combine the flour, baking powder, soda, and salt in a medium bowl and whisk to blend.
- In a mixing bowl, combine the butter and both sugars. Beat until light and fluffy.
- Beat in the eggs until smooth and well blended.
- Add the peanut butter and vanilla and beat until combined.
- Add the dry ingredients and mix on the lowest speed just until combined.
- Cover the bowl and refrigerate the dough for 1 hour.
- Heat the oven to 350°F and line baking sheets with parchment paper.
- Roll the dough into small balls. Dip a fork in flour or sugar and flatten them, making the signature criss-cross marks.
- Bake the cookies for 9 to 11 minutes or until just lightly browned on the edges. The centers should look set but soft.
- Cool the cookies on the baking sheets for 5 minutes, then remove them to racks to cool completely.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
