Classic Peanut Butter Cookies
This post may contain affiliate links. Read my full disclosure policy.
Looking for the perfect peanut butter cookie? This easy recipe delivers rich, nostalgic flavor with just the right balance of sweet and salty.
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.”
What You’ll Need To Make Peanut Butter Cookies
- 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.
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.
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.
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.
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.
Step 6: Bake. Bake the cookies for 10 to 12 minutes, until perfectly golden.
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.
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
Rich and loaded with peanut butter chips and chopped peanuts, these peanut butter cookies are loved by kids and grown-ups alike.
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
- 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. 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.)
- 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.
- 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 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I made these cookies and they were so soft and delish! I did omit the peanuts and chips based on a request, the base cookie was really good….I am so happy I discovered all your recipes, they are easy to follow and always turn out perfect. Thank you!
I wondered how these could be different from other recipes but I highly recommend! It’s a little more complicated than other recipes (two sugars, pb chips, etc) but the result is WORTH IT. The salted peanuts – love! You’ll want to make again and again. On that note, think I’ll make more tonight! 🙂
Side note to Jenn: I’ve been so impressed with the recipes. It’s evident to me that you have tested and refined these recipes because I haven’t missed yet and I’ve tried a lot. My entire family loves what I make from here. So I just say to say thank you for testing all these with your family. We appreciate it!
❤️
You can make these vegan! I used Earth Balance to replace the butter, and both Bob’s Red Mill egg replacer and the standard flax egg. I slightly prefer the flax egg as it seems just a touch richer than the BRM egg replacer, comparable to the version I made with Earth Balance vegan butter and eggs from my hens.
I was skeptical about this recipe considering who the original author is, as celebrity cookbooks don’t tend to be very… good. This recipe is very similar to my Mom’s! And I have the pleasure of telling my mother I did not “mess with” -her- recipe to make my vegan and modified vegetarian versions.
I did go ahead and use unsalted raw peanuts I roasted myself and threw some salt in with that, as that’s what I had on hand. Would be lovely with dark chocolate (my next batch!) For a Reeses-like cookie.
Dough can be a little fussy if baking with kids. A good teachable dough for older kitchen helpers, probably not the best recipe for having the little ones help!
These needed a minimum of 16 minutes in my oven, and even then they were oddly pale and soft to the touch. But I took them out and let them cool as instructed, and once they were completely cool—SO GOOD!
Greetings, hope all is well.
Curious, can you use dark brown sugar or half of each? I was trying to get a more soft chewy cookie?
Thanks in advance.
Sure, Amelia, that’s fine. Hope you enjoy!
I want to make this recipe but many comments are saying 325 degrees was too low? Is 325 degrees the correct temperature? Btw every recipe on your site that I have tried has been great! If I serve something new & my husband likes it, he always asks “ Is this one of Jenn’s recipes!” 😊
Hi Dana, So glad you like the recipes! Yes, 325° is the correct temperature for these. Hope you enjoy if you make them. 🙂
These really are the best peanut butter cookies I ever tasted. They have so much substance I think you can eat them for breakfast! Don’t leave out the chopped peanuts!
Hi there. Followed directions to a T and yet after 12 minutes cookies are not golden. The sure taste good though. I was curious about the temperature of 325. Is that Conventional or Convection? Most cookies I have baked usually are at 350 conventional. Input would be greatly appreciated. Thanks
Hi Lori, sorry to hear you had a bit of a problem with the timing on the cookies. I use the standard/conventional oven setting for all of my recipes. Did you make any adjustments to the recipe?
Anyone ever subbed Nestle’s Chocolate Chips for the peanut butter chips?
I found that the baking time was almost double that which is in the recipe. Anyone else have this issue?
Yes, same for me. But they were excellent!