This Classic Peanut Butter Cookie recipe to die for – Soft, crisp texture, crave-worthy flavor & that iconic crisscross pattern.
The Best Peanut Butter Cookies Recipe
Welcome to the only peanut butter cookie recipe you’ll ever need. This recipe is loved by all who try it, and I promise if you make them – you’ll make them time and time again.
Peanut Butter cookies are what childhood memories are made of. If you’re a peanut butter lover, you have fond memories of someone making them for you.
The smell of them filling up the house is such a nostalgic treat.
Why This Recipe Works
- The mixture of white and brown sugar adds a chewier texture.
- Slicing and chilling the dough cuts the step of rolling each cookie in your hands.
Make-Ahead Peanut Butter Cookies
Refrigerate prepared dough for up to five days. Then just slice as needed when you’re ready to bake. This is great for when you want to bake a batch for an occasion but won’t have time for prep on the day.
For Even Baking of Peanut Butter Cookies
Line your cookie sheet with baking paper, silicone mat, or nonstick foil instead of greasing the pan. This will stop the bottoms of the cookies from browning too much before they are fully baked.
How to Achieve Crisp, Chewy or Soft Peanut Butter Cookies
For Crisp Peanut Butter Cookies
For a crispier cookie add a couple of minutes to the bake time for a crispier texture.
For Chewy Peanut Butter Cookies
For a chewier cookie use all brown sugar instead of a combination of brown and white sugars. Brown sugar has more moisture, resulting in a chewier cookie.
For Soft Peanut Butter Cookies
For a softer cookie, use cake flour instead of all-purpose flour. Cake flour has less protein than all-purpose flour and doesn’t brown as easily. This creates more steam for a leavening making the cookies rise, resulting in a fluffier texture.
How to Make Classic Peanut Butter Cookies
Start by creaming the butter and sugars together until light and fluffy.
Next blend in peanut butter & vanilla.
Followed by the egg.
In a separate bowl, mix the flour, baking powder, and salt. Blend it into the peanut butter mixture. Mix until smooth.
Arrange on a prepared cookie sheet and Flatten the slices with a fork.
Making a crosshatch pattern on the cookies.
Bake 10 minutes. Enjoy every last bite.
Other Cookie Recipes You’ll Love
Baking Tips:
- For a gooier cookie, you can add an extra egg.
- Add a tablespoon of golden syrup and an extra depth of flavor.
- Over-mixing may result in tough cookies. Mix dough only until ingredients are just combined.
- When making the crisscross pattern, to keep the fork from sticking, dip it in warm water or flour. Alternatively, you can coat the disks of dough with cooking spray before pressing with the fork.
Variation
- Add a pinch of sea salt and a handful of dark chocolate chips for a wonderful, drop cookie variation.
- Dip your sliced dough in cinnamon and sugar before baking for added texture and a flavorful twist.
- Pipe Hazelnut Chocolate Spread in between the crisscrosses of the cookies while they’re hot from the oven for an extra indulgence.
FAQs
Can Peanut Butter Cookie dough be frozen? Peanut butter cookie dough freezes well. Freeze the prepared dough for up to three months. Just thaw and bake.
How do you store peanut butter cookies? To store peanut butter cookies, cool until they’re room temperature, then store in an airtight bag or container for up to 3 days.
Storing cookies when they’re still warm creates steam, which will make them soft and crumbly.
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Let's Make Classic Peanut Butter Cookies
Ingredients
- ½ cup butter softened
- ⅓ cup brown sugar packed
- ½ cup granulated sugar
- ½ cup peanut butter
- 1 teaspoon vanilla extract
- 1 large egg
- 1½ cups all-purpose/plain flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Cream together the butter, sugar and brown sugar until light and fluffy.
- Blend in peanut butter & vanilla, followed by the egg.
- In a separate bowl, mix the flour, baking powder, and salt.
- Blend it into the peanut butter mixture. Mix until smooth.
- Shape into a log and chill until firm 30 minutes – 1 hour.
- Pre-heat oven 350f/180cLine cookie sheet(s) with parchment paper or nonstick foil
- Cut into ¼ inch/5mm thick slices and arrange on a prepared cookie sheet and Flatten the slices with a fork, making a crosshatch pattern on the cookies.
- Bake for about 9-12 minutes (until golden).
- Let cool for 5 minutes before transferring to a wire rack and leave to cool before eating.
Tips + Notes
- For a gooier cookie, you can add an extra egg.
- Add a tablespoon of golden syrup and an extra depth of flavor.
- Over-mixing may result in tough cookies. Mix dough only until ingredients are just combined.
- When making the crisscross pattern, to keep the fork from sticking, dip it in warm water or flour. Alternatively, you can coat the disks of dough with cooking spray before pressing with the fork.
Nutrition Information:
Update Notes: This recipe was originally posted in 2014 but published again in 2018 to include step by step directions, nutritional information, new photos, and a video.
Kyla Sordino says
Perfect flavor! Added chocolate chips. Yummy😍
Erren's Kitchen says
Thank you Kyla, that sounds delicious! 🙂
Kathy. Basque says
Best cookies ever. I was looking for a good peanut butter recipe and this is it. I have to hide them from my husband. It’s nice that you can cut them to the size you want. Just cook them to the time that it says. I did mine 12 minutes and they were perfect. I used parchment paper and they turn out great.
Erren's Kitchen says
I love to hear this, I’m glad you liked them 🙂
Lynda Shaw says
This is a wonderful recipe! Easy to make and very tasty too. Thanks for sharing.
Erren's Kitchen says
Thank you, so glad you enjoyed them!
Laura Katsaros says
Why baking power and not baking soda?
Erren's Kitchen says
Hi Laura, baking powder just works with this recipe. I hope you enjoy it.
Keo says
I have been looking for the peanut butter cookie recipe my mom made when I was a kid. These are the closest I’ve found. Nice crisp peanut butter flavor., not too sweet.
Erren's Kitchen says
I’m so glad you enjoyed the recipe 🙂
Sara says
These were great cookies! Went over really well for my taste testers! Can you use those baking notes…ie the cake and pastry flour or adding an extra egg to all/most cookie recipes or us that specific to these cookies?
Erren Hart says
Hi Sara, the tips are for this recipe but would work with most drop cookies as well.
Joyce M says
Good flavor but a little dry for me; this was my first attempt at this recipe and I was hoping it was great because I love the chill and bake as needed.
Giselle says
Love this recipe! I need to double this recipe. Can I double everything?
Erren's Kitchen says
Yes, you can Giselle, thank you!
Gabby says
Amazing! I accidentally swapped the measurements on the sugars but the cookies still came out great! This will be my go to peanut butter cookie recipe! Thank you for sharing your recipe!
Erren's Kitchen says
Thank you Gabby, I’m glad they worked out for you!
Maropeng says
Easy to follow recipe, thank you.
Erren's Kitchen says
Thank you!
Dianna G says
Followed the recipe, but had to sub a handmade mixture for baking powder.
Creme of tartar and baking soda, 2 to 1 in order. This is a good cookie.
Erren's Kitchen says
I’m glad you enjoyed, Dianna!