It’s so easy to make Peanut Butter Cookies from Scratch! These cookies are soft, chewy, and full of that perfect nutty flavor. I’ve made this recipe more times than I can count, and it’s one of those “never fails” bakes you’ll want in your back pocket. Trust me, once you pull a tray of these golden cookies from the oven, your whole kitchen will smell like pure happiness.
This is a classic peanut butter cookie recipe, the kind that makes you feel like a kid again but still impresses your friends when you bring a plate to a party. What makes these special is the balance: rich peanut butter flavor, just the right amount of chew, and that nostalgic crisscross top we all grew up with. As a baker, I’ve learned that the simplest recipes are often the hardest to perfect, and this one delivers every time because it uses the right ingredients in the right way.
Why You'll Love This Recipe
- Easy to make: no complicated steps or fancy equipment, just mix, scoop, and bake.
- Full of flavor: that classic peanut butter taste gets even better with a little vanilla and rich dark brown sugar.
- Perfect texture: soft in the middle, slightly crisp around the edges, exactly how a peanut butter cookie should be.
Baking Tips
- Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt, it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot on every time
Peanut Butter Cookie Ingredients
- Peanut Butter: stick with a spreadable brand like Jif or Skippy. Natural peanut butters can separate and won’t give you that same classic cookie texture.
- Brown Sugar: dark brown sugar gives the cookies a deeper flavor and keeps them extra chewy.
- Butter: I love using salted butter here because it balances the sweetness so well. Add ½ teaspoon kosher salt if you do not have it.
- Egg: holds everything together and gives the cookies structure.
- Vanilla: rounds out all the flavors and adds a cozy warmth.
See recipe card below for quantities.
How to make Homemade Peanut Butter Cookies
- Cream the butter, brown sugar, and granulated sugar together until light and fluffy, about 1–2 minutes on medium speed.
- Add the egg and vanilla, mixing just until combined. Do not over mix or the cookies can turn cakey.
- Mix in the peanut butter until smooth, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, salt, and baking soda. Add the dry ingredients to the wet ingredients and mix on low until just combined.
- Portion the dough into 38 gram scoops (a heaping medium cookie scoop works well) Roll each scoop into a ball, then coat in granulated sugar.
- Press the dough ball down slightly with your fingers to form a thick disc. Lightly press a fork across the top to create the classic crisscross pattern. Don’t press too hard or the cookies may crack too much.
Hint: Don't press down with the fork too much or else the cookies will split and crack more.
Best Peanut Butter for Cookies
Use the classic creamy peanut butter from a jar, think Jif or Skippy. Natural peanut butter just doesn’t work for these cookies. It separates and makes the dough greasy and crumbly, which means you won’t get that chewy texture we’re after. Stick with the tried and true brands for cookies that bake up soft in the center and slightly crisp around the edges.
How long to bake Peanut Butter Cookies
Bake at 350°F for 9-10 minutes. Smaller cookies lean closer to 8 minutes, larger cookies closer to 11.
How to tell when Peanut Butter Cookies are done
They’re ready when the edges look golden but the centers are still soft. Don’t wait until they look totally baked through or you’ll end up with dry cookies. They finish setting as they cool on the pan.
Pro Tips
- Shape the dough: roll the cookie dough into balls, then gently flatten and press with a fork to make the classic crisscross pattern.
- Go easy on the fork marks: don’t press too deep or the cookies will split and crack too much.
- Cream it well: beat the butter and sugars together until light and fluffy for the best texture.
- Handle the egg gently: mix just until combined, overmixing can make the cookies turn cakey instead of chewy.
- Watch the bake time: pull them out when they still look a little underdone, they’ll finish baking on the hot cookie sheet as they cool.
Variations
- Chocolate Dipped: once the cookies cool, dip half in melted chocolate and let them set for a bakery-style look.
- Sprinkle Some Fun: roll the dough balls in sugar or colorful sprinkles before baking.
- Peanut Butter Cup or Kiss: as soon as the cookies come out of the oven, press a peanut butter cup or Hershey’s Kiss right on top.
- Cookie Sandwiches: spread a little frosting or melted chocolate between two cookies for an indulgent treat.
Storing Simple Peanut Butter Cookies
These peanut butter cookies keep really well. Store them in an airtight container at room temperature for up to 4 days, and they’ll stay soft and chewy. You can freeze the baked cookies for up to 2 months.
How long do Peanut Butter Cookies last?
Keep them in an airtight container at room temperature, and they’ll stay fresh for 3–4 days. If you want them extra soft, pop a slice of bread in the container, it keeps the cookies from drying out.
Can you freeze Peanut Butter cookies?
Yes! Cool the cookies completely, then stack them in a freezer bag or container with parchment paper between layers. They’ll last for up to 2 months. To serve, just thaw at room temperature (or sneak one straight from the freezer if you’re impatient).
Can you freeze Peanut Butter Cookie Dough?
Definitely. Roll the dough into balls, then toss them in a freezer bag. When you’re ready to bake, just put the frozen dough on a baking sheet and defrost and then bake.
FAQs for Soft and Chewy Peanut Butter Cookies
It helps flatten the dough so the cookies bake evenly. Plus, it gives them that classic look we all know and love.
Usually because of too much flour or the wrong peanut butter. Use creamy Jif or Skippy and measure your flour carefully.
Nope, eggs are essential here. They give the cookies structure and moisture.
Yes, and they’re even better with a mix of white and brown sugar. Brown sugar makes them softer and chewier.
Not this recipe. Flour is key to the structure and texture.
No, sugar isn’t optional here. It balances the peanut butter and helps the cookies spread and brown.
More Sweet Treats
Looking for other recipes like this? Try these:
📖 Recipe
Simple Peanut Butter Cookies
Equipment
- Handheld or stand mixer
- Baking sheets
- Measuring cups or kitchen scale
- Measuring Spoons
Ingredients
- 7 tablespoons (100 grams) salted butter room temperature (use ¼ teaspoon more kosher salt if using unsalted butter)
- ½ cup plus 2 tablespoons (140 grams) dark brown sugar, packed I love dark brown, you can also use light
- 3 tablespoons (40 grams) granulated sugar
- 1 large egg
- 1 and ½ teaspoons vanilla extract
- ¾ cup (190 grams) peanut butter creamy spreadable kind like Skippy or Jif
- 1 and ½ cups (187 grams) all purpose flour spooned and leveled method if not weighing, see notes
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
Sugar for rolling the cookies in - ⅓ cup granulated sugar
Instructions
- *if you are going to dip these in chocolate, I don't recommend rolling in sugar before baking.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Cream the butter, brown sugar, and granulated sugar together until light and fluffy, about 1–2 minutes on medium speed.
- Add the egg and vanilla, mixing just until combined. Do not over mix or the cookies can turn cakey.
- Mix in the peanut butter until smooth, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, salt, and baking soda. Add the dry ingredients to the wet ingredients and mix on low until just combined.
- Portion the dough into 38 gram scoops (a heaping medium cookie scoop works well)
- Roll each scoop into a ball, then coat in granulated sugar. Press the dough ball down slightly with your fingers to form a thick disc, ¼ of an inch thick.
- Lightly press a fork across the top to create the classic crisscross pattern. Don’t press too hard or the cookies may crack too much.
- I like to bake around 6 cookies on each sheet, place one cookie sheet at a time on the center rack of the oven, not too high and not too low, for even baking.
- Bake for 8–10 minutes, until the cookies look set around the edges but still very soft in the center and lightly golden around the edge, they will puff up, slightly crack, and look underdone, but will deflate and continue baking on the cookie sheet.
- Leave the cookies on the baking sheet to cool. They’ll continue baking from the residual heat and firm up as they cool. Remove once completeley cooled down.
Gina says
The best peanut butter cookies EVER, the flavor was spot on, and the thickness!!
Amanda says
WOO! Thank you so much Gina!! 🙂