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    Home » Recipes » Desserts (Baked) » Easy Peanut Butter Cookies recipe

    LAST UPDATED: December 2, 2021 • FIRST PUBLISHED: November 10, 2021 By Toni Dash 12 Comments

    Easy Peanut Butter Cookies recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    peanut butter cookies with title overlay

    These classic peanut butter cookies recipe is a peanut butter lovers dream cookie. They cook to a golden brown with the perfect consistency, soft and chewy.

    peanut butter cookies with title overlay

    There’s a good reason peanut butter cookies are a favorite. Any day is made better with a batch of these cookies. It’s an easy recipe for perfect peanut butter cookies.

    With only 8-10 minutes baking time, and ingredients easy to find at the grocery store, it’s easy to whip up a batch whenever you are in the mood.

    If you love peanut butter try our No Bake Peanut Butter Bars recipe and Peanut Butter Frosting too!

    Jump to:
    • Why you’ll love this recipe
    • Recipe Ingredients Notes
    • Why make the criss-cross pattern?
    • How to make Peanut Butter Cookies – Step-by-Step
    • Variations
    • Pro Tips
    • Frequently asked questions
    • How to store
    • More recipes you’ll love!
    • Recipe

    Why you’ll love this recipe

    • These is an easy peanut butter cookie recipe
    • No dough chilling is required
    • The best texture; soft and chewy with a slightly crispy outside.
    • Loads of peanut butter flavor
    • Can be made ‘regular’ or gluten-free (we’ve tested both)

    Recipe Ingredients Notes

    peanut butter cookies ingredients

    Peanut butter. Use creamy peanut butter. Do not use natural peanut butter that requires stirring to incorporate the separated oil.

    All purpose flour. Regular flour or gluten-free measure-for-measure flour can be used. For making the cookies gluten-free we recommend Bob’s Red Mill gluten-free 1-to-1 baking flour.

    Unsalted butter. Start with softened butter.

    Uses baking powder and baking soda. This combination helps the thick peanut butter cookies

    peanut butter cookies on rack

    Why make the criss-cross pattern?

    The cross-hatch marks on top of homemade peanut butter cookies made with the tines of a fork both provide a classic design but also have a function purpose. Dipping the fork in some sugar and creating the fork marks flatten the cookies a bit so they bake more uniformly. The dough balls should be flattened to about 1/2-inch thick going into the oven.

    How to make Peanut Butter Cookies – Step-by-Step

    STEP 1. Preparation

    Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper, a silicon mat or spray with non-stick cooking spray. A non-stick baking sheet can also be used.

    peanut butter cookies recipe steps 1-4

    STEP 2. Make cookie dough

    In a large bowl using a hand held mixer or the bowl of a stand mixer fitted with the paddle attachment cream together the butter, white sugar and brown sugar until light and fluffy (photo 1).

    Add the eggs, vanilla extract and peanut butter (photo 2). Mix to combine.

    In a separate bowl, combine the flour, baking soda, baking powder and salt. Whisk to mix together (photo 3).

    Add the dry ingredients to the wet ingredients until fully combined (photo 4).

    peanut butter cookies recipe steps 5-8

    STEP 3. Make cookies

    Scoop 1 1/2 tablespoons of peanut butter cookie dough (use a cookie scoop if possible) and form a dough balls. Place on the prepared baking sheet (photos 5-6).

    Use a dining fork dipped into a little granulated sugar (photo 7) to make a cross-hatch pattern on the top of the dough ball and flatten the cookie to be 1/2 inch thick (photos 8-11).

    peanut butter cookies recipe steps 9-12

    STEP 4. Bake

    Bake for 9-10 minutes.

    STEP 5. Cool

    Allow to sit on the baking sheet for 10 minutes or until the cookies have set. Move with a spatula to a wire rack to fully cool before eating (photo 12).

    Variations

    Add chocolate chips. For a classic cookie combination add up to 1 cup of semi-sweet chocolate chips to the dough. Using mini chips works even better for keeping the form of the soft peanut butter cookies and adding chocolate into every bite.

    Add a Hershey’s kiss. Skip making the crisscross pattern on the cookie balls. Bake the cookies and as soon as they are done press a Hershey’s kiss into the top for a blossom cookie.

    Pro Tips

    Microwaving cookies. After cookies have been stored, place one in the microwave for 10 seconds to soften it up before eating!

    Don’t use natural peanut butter. Natural peanut butter that has oil separated. It will change the structure of the cookies.

    Use a 1 1/2 tablespoon cookie scoop. Not only does that make creating the ball of dough faster, easier and less messy but it ensures the cookies will be the same size. This provides they will all bake in the same amount of time.

    peanut butter cookies on plate

    Frequently asked questions

    Can I use crunchy peanut butter?

    Yes you can if you’d enjoy a crunchier texture! Substitute the same amount of crunchy peanut butter.

    How to freeze homemade peanut butter cookies?

    Allow cookies to cool completely. Place into a freezer safe container with parchment paper or wax paper between layers of cookies. Freeze for up to 3 months. Thaw in the refrigerator.

    How to store

    Store completely cooled cookies in an airtight container at room temperature for up to 2 weeks (in a cool dry environment).

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    Did you make it? Please RATE THE RECIPE below!

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    Recipe

    stacked peanut butter cookies with bite out

    Peanut Butter Cookies

    Classic Peanut Butter Cookies are the perfect combination of soft and chewy with a crisp outside. An easy recipe great any time.
    5 from 21 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Cooling Time (estimate): 25 minutes
    Total Time: 45 minutes
    Servings: 40 cookies (aproximately 3 dozen cookies)
    Calories: 172kcal
    Author: Toni Dash
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    Ingredients

    • 1 cup (2 sticks) unsalted butter softened
    • 1 cup white sugar
    • 1 cup brown sugar Packed
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 1/2 cups creamy peanut butter do not use natural peanut butter
    • 2 1/2 cups all purpose flour regular or gluten-free measure-for-measure flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt

    Instructions

    • Preheat oven to 350 degrees F. Use a non-stick baking sheet or line a rimmed baking sheet with parchment paper.
    • Using a mixer cream together the butter, granulated sugar and brown sugar until light and fluffy.
    • Add the eggs, vanilla extract and peanut butter. Mix to combine.
    • In a separate mixing bowl, combine the flour, baking soda, baking powder and salt. Whisk to mix together.
    • Add the dry ingredients to the wet ingredients until fully combined.
    • Scoop 1 1/2 tablespoons of dough (use a cookie scoop if possible) and form a ball. Place on the prepared baking sheet.
    • Use a dining fork dipping into granulated sugar to make a cross hatch pattern on the top of the dough ball and flatten the cookie to be 1/2 inch thick.
    • Place on a baking sheet and bake for 9-10 minutes.
    • Allow to sit on the baking sheet for 10 minutes or until the cookies have set. Move with a spatula to a wire cooling rack to fully cool before eating.

    Notes

    Variations
    Add chocolate chips. Add up to 1 cup of semi-sweet chocolate chips to the dough. Using mini chips works even better for keeping the form of the soft peanut butter cookies and adding chocolate into every bite.
    Add a Hershey’s kiss. Skip making the crisscross pattern on the cookie balls. Bake the cookies and as soon as they are done press a Hershey’s kiss into the top for a blossom cookie.
    Pro Tips
    Microwaving cookies. After cookies have been stored, place one in the microwave for 10 seconds to soften it up before eating!
    Don’t use natural peanut butter. Natural peanut butter that has oil separated. It will change the structure of the cookies.
    Use a 1 1/2 tablespoon cookie scoop. Not only does that make creating the ball of dough faster, easier and less messy but it ensures the cookies will be the same size. This provides they will all bake in the same amount of time.
    Storing the cookies
    After completely cooled store in an airtight container at room temperature for up to 2 week.
    To freeze: allow the cookies to cool and place in a freezer safe container for up to 3 months. Thaw at room temperature.

    Nutrition

    Calories: 172kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 106mg | Potassium: 93mg | Fiber: 1g | Sugar: 11g | Vitamin A: 160IU | Calcium: 17mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Jen Vinuya says

      November 12, 2021 at 4:46 am

      5 stars
      Thank you so much for the recipe and the tips! It turned out really good!

      Reply
    2. Natalie says

      November 11, 2021 at 10:40 am

      5 stars
      I baked them last night with my son. They turn out perfect. This recipe is a keeper. Thanks!

      Reply
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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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