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Classic Peanut Butter Cookies

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Looking for the perfect peanut butter cookie? This easy recipe delivers rich, nostalgic flavor with just the right balance of sweet and salty.

Peanut Butter Cookies

Tested & Perfected Recipes

When I set out to find the best peanut butter cookie recipe, I tested dozens—from favorite cookbooks to popular online versions. The standout was was Gwyneth Paltrow’s recipe from My Father’s Daughter. With a few small tweaks, it’s become my go-to. These cookies have a rich peanut buttery flavor, a sandy texture, a hint of crunch from chopped peanuts—and they’re loaded with Reese’s peanut butter chips.

I should mention: I’m not usually a fan of peanut butter chips, but they add great texture and flavor here. These are everything you love about an old-school peanut butter cookie, with a sweet-salty edge that makes them hard to resist.

For more peanutty goodness, try my peanut butter blossoms and peanut butter pie next! Or give my flourless peanut butter cookies a go—they’re naturally gluten-free and as delicious as any good peanut butter cookie.

“Wow Wow wow!!! My 7-year-old said it best after trying one: It’s like I’m having a party in my mouth eating this cookie.”

Sidney

What You’ll Need To Make Peanut Butter Cookies

Ingredients for peanut butter cookies on a counter.
  • Flour, baking powder, and baking soda: These give the cookies structure and lift. Just make sure your baking powder and soda are fresh—expired leaveners won’t do you any favors!
  • Unsalted butter: Adds richness and flavor. I like using unsalted butter so I can better control the salt, but if you only have salted, just cut back on the added salt by ¼ teaspoon.
  • Creamy peanut butter: Brings deep peanut flavor and helps create that sandy-chewy texture. For best results, don’t use natural peanut butter—it tends to separate. I like Skippy No Need to Stir best here. (And if you’ve got extra, make a batch of my buckeyes while you’re at it.)
  • Light brown sugar: Sweetens the cookies and adds moisture, which helps with chew.
  • Vanilla extract: Just a little boosts the overall flavor.
  • Large egg: Binds everything together and gives the cookies structure.
  • Peanut butter chips and salted peanuts: These boost the peanut flavor and add just the right mix of sweetness and crunch. I love using Virginia peanuts for baking (and snacking!)—they’re extra big and flavorful.
  • Jump to the printable recipe for precise measurements

How to Make homemade peanut butter cookies

Step 1: Combine the dry ingredients. Whisk together the flour baking powder, baking soda, and salt.

A bowl of flour with a whisk resting to the side.

Step 2: Mix the wet ingredients. Combine the butter, peanut butter, brown sugar, and vanilla extract in the bowl of an electric mixer fitted with the paddle attachment or beaters. Beat until the mixture is smooth and creamy. Scrape down the sides of the bowl and beat in the egg.

Smooth and creamy peanut butter mixture in a stand mixer.

Step 3: Combine the two mixtures. Add the dry ingredients to the sugar and butter mixture. Mix, scraping the bowl as needed, until the dough is just combined.

Flour and dry ingredients added to the stand mixer.

Step 4: Add the chips and peanuts. Add the peanut butter chips and chopped peanuts and mix on low speed—that’s your cookie dough! Chill the dough for an hour so it’s easy to work with.

Adding the peanut butter chips and peanuts to the stand mixer.

Step 5: Shape the cookies. Form the cookie dough into 1½-inch balls on parchment-lined baking sheets. Use a fork to make a criss-cross pattern and push the cookies down—this not only gives the cookies their classic look but also helps flatten them for even baking.

Peanut butter cookie dough balls on baking sheet.

Step 6: Bake. Bake the cookies for 10 to 12 minutes, until perfectly golden.

Baked peanut butter cookies on a parchment lined baking sheet.

Step 7: Cool. Let the cookies cool on the pan for a few minutes, then transfer them to a wire rack to cool completely. Store the cookies in an airtight container at room temperature for up to three days; you can also freeze them for up to 3 months.

Peanut Butter Cookies cooling on a wire rack and some on a baking tray.

Jenn’s Pro Tips for the Best Peanut Butter Cookies

  • Measure properly. Always measure flour using the spoon and level method. Scooping straight from the bag packs in too much flour, which can make the cookies dry or dense. Spoon it into the measuring cup and level it off for the most accurate measurement and the best texture.
  • Avoid natural peanut butter. This is important! For the best cookies, you want to use a creamy, shelf-stable peanut butter—the kind you’d find in most supermarket brands. It shouldn’t separate or require stirring.
  • Skip the chill. If you’re in a hurry, you can skip chilling the dough—but just know it’ll be stickier to work with and the cookies may spread more. Chilling firms up the dough, helps control the spread, and gives the cookies better flavor, too.

More Classic Cookie Recipes to Try

Classic Peanut Butter Cookies

Peanut Butter Cookies

Rich and loaded with peanut butter chips and chopped peanuts, these peanut butter cookies are loved by kids and grown-ups alike.

Servings: 32 cookies
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes, plus 1 hour to chill the dough

Ingredients

  • 1¼ cups all purpose flour, spooned into measuring cup and leveled-off with knife
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick (½ cup) unsalted butter, softened
  • 1 cup creamy peanut butter, at room temperature (I like Skippy No Need To Stir)
  • 1 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup peanut butter chips
  • ½ cup very finely chopped salted peanuts (optional)

Instructions

  1. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In the bowl of an electric mixer, beat the butter, peanut butter, brown sugar and vanilla on medium speed until well combined, about 1 minute. Scrape down the sides of the bowl with a rubber spatula. Add the egg and beat until incorporated, about 20 seconds more. Add the dry ingredients and mix on low speed until just combined, scraping the sides of the bowl as necessary. Mix in the peanut butter chips and chopped peanuts (if using).
  4. Chill the dough for 1 hour (see note below). Set racks in the middle and upper thirds of the oven and preheat to 350°F. Using a 1½-inch scooper with a wire scraper (if you don’t have one, use a spoon and your hands), form the dough into 1½-inch balls on the prepared baking sheets. Using the tines of a fork, mark a crisscross pattern on the cookies, pressing them down slightly. Bake for 11-13 minutes, rotating the pans from top to bottom and front to back midway through, until puffed and golden on the bottom. Let the cookies cool on the baking sheets for 5 minutes, and then transfer to a rack to cool completely. (Note: the cookies are very fragile when hot, so take care not to break them. They’ll firm up nicely as they cool.)
  5. Note: It's not absolutely necessary to chill the dough, however, it is quite sticky and difficult to handle if you don't have a cookie scooper. Chilling the dough makes it much easier to handle, but feel free to skip this step if you like.
  6. Freezer-Friendly Instructions:The cookie dough can be frozen for up to 3 months. Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Information

Powered by Edamam

  • Serving size: 1 cookie
  • Calories: 173
  • Fat: 12g
  • Saturated fat: 4g
  • Carbohydrates: 12g
  • Sugar: 6g
  • Fiber: 1g
  • Protein: 5g
  • Sodium: 13mg
  • Cholesterol: 78mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Hi, Can i check if you will be able to specify the speed for each step? im always messing things up when it comes down to the mixer. im using a kitchenaid mixer!

    Appreciate the help!!

    • Hi Jay, the peanut butter, sugar, vanilla and then the egg should be mixed on medium, and then the dry ingredients and peanut butter chips (and peanuts if you’re using them) should be mixed on low. Hope you enjoy the cookies!

  • What is the oven temperature?

    • Hi Sue, the cookies should be baked at 325°F. Hope you enjoy!

  • I made these and they are very, very, good…they are not the best peanut butter cookie I have ever made, but pretty close. Mine did not get browned, but I did only bake for the suggested 12 minutes. they are delicate, but not so that they disintegrate when you touch them. The nuts and the chips give them nice texture. I also rolled mine in granulated sugar prior to baking. I can’t eat just one. They were easy to mix and bake.

  • These are great cookies, but I wouldn’t skip chilling the dough. Also, they are more crumbly/fragile after they are baked and cooled than other peanut butter recipes, so I took off a star for that reason. The chips and peanuts are a great bonus!

  • Agreed with the previous review that said the dough is extremely crumbly, but the cookies do come out very tasty; also, agreed that it makes much more sense to make and chill the dough first, then preheat the oven shortly before baking.

    Clarification question: should the dough be chilled in the refrigerator or the freezer?

    • Hi Kelly, The dough should be chilled in the fridge but please see the note I added to the recipe. It is actually not necessary to chill the dough if you have a cookie scooper, or if you can handle it right away. I found that it was too sticky to roll unless chilled.

  • These are so delicious! I didn’t have peanuts or peanut butter chips, so I used chocolate chips instead! They turned out great! The texture of these cookies are really what make them great!

  • Best peanut butter cookies I’ve ever had. Wouldn’t change anything about the ingredients. Only tweak to the recipe itself would be to preheat the oven after the “Chill for 1 hour” step.

  • These were delicious! I used natural peanut butter and they were perfectly sweet and salty. I did not chill the dough for an hour and I found the batter quite crumbly (not sure if there’s a connection), but I did my best to form them into balls with my hands and then I hoped for the best, and they turned out well in the end. As promised, they came together perfectly as they cooled. I would definitely make these again!

    • My cookies were also crumbly and not sticky. I added 6min to the recommended time. Felt like they were a little under done but very tasty. I can’t think of what I could to make them sticky.

  • I was just reading this recipe and thinking I would make them but I am always nervous about US cups versus Australian when to my absolute delight I saw the little button at the top to change to Metric!! Did I miss that before or is it new? Anyway, it is wonderful, because I do like your recipes and they will be even easier now.

    • Hi Anita, I’m slowly but surely converting recipes so that they have both cup and metric measures. (All of the new ones have both.) If there are any specific recipes that you’d like converted, please let me know!

  • I made these today and they were super-peanut-buttery delicious! Great sandy, moist texture. Our favorite peanut butter cookie, ever! Baked off a small sheet, and will freeze the rest of the unbaked cookie dough balls. (No will power.)Thanks for another great recipe, Jenn!!

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