Is there anything more comforting than biting into a warm, homemade peanut butter cookie? This recipe has been my go-to for over 4 years - the one my kids request most often and the first page in my recipe book that's completely stained with butter marks! These Peanut Butter Cookies strike that perfect balance between chewy centers and slightly crisp edges.
They're simple enough for beginner bakers but with that old-fashioned, made-with-love flavor that store-bought versions can never match.
Let me show you how to make the cookies that have become my family's love language!
Why You'll Love This Peanut Butter Cookies
These Peanut Butter Cookies have officially ruined me for all other cookies. I've been making them monthly for years, and they never disappoint! The best part is how versatile they are - chewy in the middle with just enough crispness around the edges to satisfy everyone's cookie preference. My husband claims he's "not a sweets person" but somehow manages to eat half a cookie tray when these come out of the oven.
They're perfect for bake sales, holiday cookie boxes, or just because it's Tuesday and you need something sweet. What makes this recipe special is the higher ratio of peanut butter to flour - it creates that intense nutty flavor that makes you close your eyes when you take the first bite.
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What You'll Need
Nothing fancy here - just simple ingredients that probably already live in your pantry!
Main Ingredients
- Creamy Peanut Butter: The good stuff - don't use the natural kind that separates
- Salted Butter: I always use salted because that sweet-salty combo is everything
- Sugars: Both brown and white - the brown sugar is what makes them chewy!
- Eggs: Straight from the fridge is fine, no need to wait for room temp
- Vanilla Extract: The real deal makes a difference, but imitation works too
- All-Purpose Flour: Just regular flour, nothing fancy needed
- Baking Soda: The magic that makes them rise just right
Optional Extras
Sometimes I'll throw in a handful of chocolate chips or roll the dough balls in sugar before baking for a little sparkle. My kids love when I press mini peanut butter cups into the centers while they're still warm Peanut Butter Cookies.
Scroll to the recipe card for ingredients and step-by-step directions.
How to Make Peanut Butter Cookies
Making these cookies brings back so many memories of baking with my mom! Let me walk you through exactly how to make them.
Mix Butter and Peanut Butter
In a large bowl, use an electric hand mixer or stand mixer to beat the peanut butter with the butter until smooth and creamy. I like to mix these for about 2 minutes on medium speed - you want them really well combined so there are no streaks. The mixture should be fluffy and lighter in color when you're done.
Can I use crunchy peanut butter instead of creamy? Absolutely! Crunchy peanut butter works beautifully in these cookies if you prefer more texture. Just keep in mind that the cookies will have a slightly different appearance with little peanut bits throughout. Some people in my family actually prefer them this way!
Add Sugars
Add both the brown sugar and granulated sugar to your butter mixture. Beat until everything is well combined and looks slightly fluffier - about 1-2 minutes. The sugar crystals actually cut through the fat as they mix, creating little air pockets that help give the cookies their texture.
Add Eggs and Vanilla
Add your eggs one at a time, making sure each egg is fully mixed in before adding the next. This prevents the batter from curdling and ensures everything mixes evenly. Then stir in that lovely vanilla extract. The batter should now be looking pretty irresistible - try not to eat it all before baking!
Add Dry Ingredients
In a separate medium-sized bowl, whisk together your flour and baking soda. This helps distribute the baking soda evenly throughout the flour. Now add these dry ingredients to your wet ingredients. Stir together until just combined - don't overmix! I usually stir by hand at this point to avoid tough cookies. Remember to scrape down the sides of the bowl to get everything incorporated.
Shape the Cookies
Using a cookie scoop or spoon, place about 2 tablespoons of dough about 3-inches apart on your lined baking sheets. These cookies will spread a bit, so give them room! Now for the classic peanut butter cookie touch - using a fork, gently press down on each dough ball to make that iconic cross-hatch pattern on top. This isn't just for looks - it helps the cookies cook more evenly!
Bake to Perfection
Bake as directed in the recipe card, until the cookies are golden brown around the edges and no longer glossy on top. The centers might still look slightly underdone, but they'll continue cooking a bit on the hot cookie sheet. Allow the cookies to cool for about 5 minutes on the cookie sheet before transferring to a wire rack to cool fully. This cooling time is crucial - they're quite fragile when hot!
Flavor Burst
Once cooled, these Peanut Butter Cookies develop that perfect texture - slightly crisp around the edges with chewy, peanutty centers. They're amazing still slightly warm, but the flavor actually intensifies after they've completely cooled. I love dunking them in a cold glass of milk for the ultimate treat!
The best part about these Peanut Butter Cookies is how the classic cross-hatch pattern gets slightly crisp while the centers stay tender. There's nothing better than seeing people's eyes light up when they take their first bite!
Ingredient Substitutions & Variations
Need to adjust this classic cookie recipe? No problem! For gluten-free Peanut Butter Cookies, swap in a 1:1 gluten-free flour blend, HAHAH my sister-in-law can't even tell the difference.
Out of brown sugar? White sugar works in a pinch, though you'll lose some of that chewy texture. For a vegan version, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
Love extra crunch? Try using crunchy peanut butter instead of creamy or fold in some chopped peanuts. My kids go crazy for these with mini chocolate chips mixed in. For a fancy twist on the traditional peanut butter cookie recipe, try adding a sprinkle of flaky sea salt on top right after baking.
Helpful Tips
- The secret to perfect Peanut Butter Cookies is all in how you measure your flour! I made these weekly for years before realizing I was packing too much flour into my measuring cup.
- For cookies with that ideal soft-chewy texture, spoon the flour into your measuring cup and level it off with a knife - don't scoop directly from the flour bag. Another game-changer is chilling your dough for 30 minutes before baking.
- I know it's tempting to skip this step, but it really helps the cookies hold their shape and develop better flavor.
- My grandmother always insisted on using room temperature eggs for a more even texture. And don't overbake! They should look slightly underdone in the center when you take them out, they'll firm up perfectly as they cool on the baking sheet.
Storage and Reuse Instructions
These Peanut Butter Cookies stay fresh in an airtight container at room temperature for up to 5 days, though they've never lasted that long in my house! The key is letting them cool completely before storing, otherwise they'll steam and get soggy.
For longer storage, I freeze the baked cookies in a ziplock bag with parchment between layers. They thaw in about 20 minutes at room temp, or you can microwave them for 10-15 seconds for that just-baked warmth.
The cookie dough freezes beautifully too, I often make a double batch and freeze half as pre-formed balls. Just add an extra minute to the baking time when cooking from frozen. My daughter actually prefers the texture of the cookies made from frozen dough, she swears they're chewier!
If they start to harden after a few days, toss a slice of bread in the container - an old trick my grandma taught me.
What to Serve With Peanut Butter Cookies
These Peanut Butter Cookies are perfect on their own, but pairing them elevates the experience! My kids' favorite way to enjoy them is with a cold glass of milk for dunking - there's something magical about that combination. For a special after-school treat, I sometimes sandwich vanilla ice cream between two cookies for homemade peanut butter cookie ice cream sandwiches.
When serving these at book club, I pair them with hot coffee or tea, which brings out the nutty flavors beautifully. For a dessert charcuterie board, I arrange these alongside chocolate chip cookies and oatmeal raisin for variety. My husband loves these crumbled over banana pudding for a peanutty twist on a classic dessert.
FAQ
Are Peanut Butter Cookies healthy?
They can be, depending on your ingredients. Peanut butter offers protein and healthy fats, but traditional recipes are high in sugar and calories. For a healthier version, reduce the sugar, use natural peanut butter, or try a flourless version. Moderation is key! Simply Recipes has great tips for healthier swaps.
Do I need brown sugar for Peanut Butter Cookies?
Brown sugar adds moisture and chewiness thanks to its molasses content. While white sugar alone can work, your cookies may turn out crisper and less flavorful. For best results, use both brown and white sugar, as this recipe recommends—it gives the perfect texture combo.
How to enhance Peanut Butter Cookie mix?
To elevate store-bought mix, try adding vanilla extract, a pinch of sea salt, or chopped peanuts. Rolling the dough in sugar or pressing a mini peanut butter cup in the center post-bake adds fun twists. For more ideas, check Taste of Home for mix-ins that bring your cookies to the next level.
Should you chill Peanut Butter Cookies before baking?
Yes, chilling the dough for about 30 minutes helps cookies hold their shape and enhances the flavor. It prevents excessive spreading and gives the flour time to absorb the moisture. The result is a chewier, more evenly baked cookie that’s easier to shape and decorate.
More Recipes You'll Love
If you enjoyed these Peanut Butter Cookies, you'll definitely want to check out my other Cookie and Dessert recipes! My chocolate chip cookie bars use the same easy technique but in a time-saving bar form. Craving something cool and fruity? Don’t miss my Easy Strawberry Cheesecake Ice Cream – it’s creamy, refreshing, and the perfect make-ahead dessert for warmer days. My old-fashioned sugar cookies are a family heirloom recipe passed down through three generations.
Looking for more classic cookies? My buttery shortbread is perfect for holiday cookie boxes and keeps for weeks! Did you make this recipe? Tag me on Pinterest @AlianaRecipes - I love seeing your cookie creations!
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Foolproof Peanut Butter Cookies
Equipment
- 1 Mixing bowl To combine butter, sugar, eggs, and dry ingredients
- 1 Electric mixer To cream butter and peanut butter smoothly
- 1 Baking sheet Lined with parchment paper for baking cookies
- 1 Fork To press cross-hatch pattern onto cookie dough
- 1 Oven Preheated to 350°F (175°C)
- 1 Cooling rack For letting cookies set after baking
Ingredients
- 1 cup creamy peanut butter
- ½ cup salted butter - softened
- ½ cup granulated sugar
- ½ cup light brown sugar - packed
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- ¾ teaspoon baking soda
Instructions
- Mix the butter and peanut butter in a large bowl using an electric mixer until smooth, creamy, and lighter in color.
- Add the brown sugar and granulated sugar to the mixture and beat until fluffy and well combined.
- Add the egg and vanilla extract, mixing until smooth and uniform in texture.
- In a separate bowl, whisk flour with baking soda. Add to wet mixture and stir until just combined.
- Scoop dough onto baking sheet, spacing apart, and press each with a fork to create a cross-hatch pattern.
- Bake the cookies until golden brown around the edges. Cool on the sheet before transferring to a wire rack.
- Let the cookies cool completely. Enjoy as-is or with a glass of cold milk!
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