Peanut Butter Cookies
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This easy peanut butter cookie recipe is packed with peanutty flavor and has just the right balance of salty and sweet.
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 Gwyneth Paltrow’s recipe from My Father’s Daughter. With a few small tweaks, it’s become my go-to.
What sets these cookies apart are the salted peanuts and peanut butter chips scattered throughout. The peanuts add a satisfying crunch and a salty edge, while the chips melt into little pockets of peanut butter goodness. I’m not usually a fan of peanut butter chips, but they really work here. If you love a classic peanut butter cookie, this one is hard to beat.
“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.”
What You’ll Need To Make Peanut Butter Cookies
- All-purpose flour: Provides the structure for the cookies. For the best texture, measure it using the spoon-and-level method rather than scooping directly from the bag; too much flour can make the cookies dry.
- Baking powder and baking soda: Give the cookies just enough lift and help them brown. Make sure they’re fresh for the best results.
- Unsalted butter: I prefer unsalted butter so I can control the salt. If you only have salted butter, reduce the added salt by ¼ teaspoon.
- Creamy peanut butter: For the best texture, use a creamy, shelf-stable peanut butter rather than natural peanut butter, which can separate. Skippy No Need to Stir is my favorite here.
- Light brown sugar: Adds sweetness and moisture and complements the peanut butter’s rich flavor.
- Egg and vanilla: The egg binds the dough together, while vanilla rounds out the flavor.
- Peanut butter chips and salted peanuts: Double down on the peanut flavor while adding little pockets of sweetness and crunch. I love Virginia peanuts here—they’re extra big, crunchy, and flavorful.
- Jump to the printable recipe for precise measurements
How to Make peanut butter cookies
Make the dough: Start by whisking the dry ingredients together. In a separate bowl, beat the butter, peanut butter, brown sugar, egg, and vanilla until smooth and creamy. Add the dry ingredients, then mix in the peanut butter chips and salted peanuts. The dough will be thick.
Pro tip: Give the dough some time to chill before shaping; it makes it easier to handle and helps the cookies hold their shape in the oven.
Shape the cookies: Roll the dough into balls and arrange them on the baking sheets. Use a fork to make the classic crisscross pattern on top, which also helps flatten the cookies so they bake evenly.
Bake and cool: Bake until the cookies are lightly golden around the edges. They’ll still be tender when they first come out of the oven, so let them cool on the baking sheet before transferring them to a rack.
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Peanut Butter Cookies
Ingredients
- 1¼ cups all purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup creamy peanut butter, at room temperature (I like Skippy No Need To Stir)
- 1 cup (packed) light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup peanut butter chips
- ½ cup very finely chopped salted peanuts (optional)
Instructions
- Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- 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).
- 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 (175°C). Using a 1½-in scooper with a wire scraper (if you don’t have one, use a spoon and your hands), form the dough into 1½-in (4-cm) 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 to 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.)
Notes
- It’s not absolutely necessary to chill the dough, but 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.
- Freezing 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
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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These cookies are definitely for the peanut better lover and were delicious! I saw that the original recipe used 1/2 light brown sugar and 1/2 dark brown sugar so I used the combination of the brown sugars. Even after refrigerating, the dough was hard to work with – very crumbly but once baked and cooled came together nicely. Thanks for another wonderful recipe!
One word……YUMMY!
Will this recipe work if you leave the peanuts out? Thanks. Love your recipes
Sure — the cookies may have slightly less texture without the crunch of the peanuts, but they’ll still be good — hope you enjoy!
Thank you. I did add the nuts, just not as much as the recipe. They turned out great.
Hi Jenn – could I use a hand mixer? I don’t have a kitchen-aid. Also would gf flour work?
Hi Catherine, you can definitely use a hand mixer; you’ll just need to increase the speed a bit. And I’ve never made these with gluten-free flour, so I can’t say for sure, but I suspect it will work nicely. Hope you enjoy! 🙂
Hi Jenn – gluten-free flour worked fine (Bob’s Redmill 1 to 1) and I used chocolate chips rather than pb and they were delicious. I did use the natural peanut butter and as you noted, it was a little dry & made the batter a bit crumbly. Wondering if adding a tablespoon of coconut oil or peanut oil when mixing the peanut butter and butter would help? Or more butter?
Hi Catherine, glad you like these! If you want to stick with a natural peanut butter, yes, I think adding a tablespoon or so of coconut oil may help to provide a little more moisture.
Best peanut butter cookies ever!!!😊😊💕💕🇨🇦
Simply put, this is the best peanut butter cookie recipe that I have made. In the past month, I have been craving peanut butter cookies and have tried other recipes.This one is the BEST! I made exactly as outlined–don’t skip the peanut butter chips or salted peanuts. They give the cookie a creamy and crunchy bite. Normally, I get my fix from Subway–strangely, they make a good peanut butter cookie. Now, I have balls of deliciousness in the freezer and can pop into the oven at will. (Oh, I used a Cusinart as my KitchenAid mixer is in storage and everything came together beautifully.) Thank you, Jenn.
JUST SO GOOD!
I tried these for the first time and had been eying them in Gwyneth’s cookbook which I have as well. They were amazing!! So peanut buttery! My husband loved them!
Thank you for this. What a delicious cookie. I have had my eye on this recipe for a while, and finally made it out to the supermarket to get the PB chips. I wanted to add a couple of notes, in case they are helpful for others:
1) I only used 2/3 cup sugar and I thought they were plenty sweet. I think if they were sweeter they wouldn’t taste peanutty enough.
2) I used two baking sheets. One was very light in color and one was very dark in color. The cookies on the lighter sheet took at least 6 more minutes to get “golden” on the underside, and even then didn’t look as golden as the ones baked on the darker sheet. I used parchment on both sheets.
Jenn is the cookie master. Every recipe from her site is amazing. These peanut butter cookies are no exception. Although peanut butter are not my personal favorite type of cookie, my husband LOVES them. He took a bite as they came out of the oven and immediately exclaimed, “They’re so peanut-buttery!!!” He has eaten 6 so far. Thanks, Jenn!
Thank you once again for a wonderful recipe. My grandson is going to love these😍