Soft and chewy Peanut Butter Cookies made with creamy peanut butter, brown sugar, and a touch of vanilla. A classic comfort treat!
If you’ve ever sat on a kitchen stool, swinging your legs while waiting for cookies to come out of the oven, you’ll totally get why this recipe means so much to me. These Peanut Butter Cookies were the first thing I ever baked with my mom. I remember she had this handwritten recipe card—it had a peanut butter smudge on it that never quite came off. Honestly, I think it made it more legit.
Every time I make these now, I get this wave of nostalgia. The smell of peanut butter and sugar mingling in the oven instantly takes me back to that warm, cluttered kitchen with the radio playing some cheesy ’80s song. It’s funny how a cookie can do that, right? Food really is time travel.
These cookies are my go-to when I need a quick win. Whether I’m baking for a get-together or just stress-baking on a random Tuesday (we’ve all been there), they never let me down.
Why You’ll Love This Peanut Butter Cookies Recipe?
Let me tell you why I’m obsessed with these:
- They’re soft and chewy, but with just enough crisp on the edges to keep things interesting.
- The peanut butter flavor? Front and center, baby. Not too sweet, not too salty—just perfect.
- You probably already have everything in your pantry to make them. No running to the store for fancy stuff!
- The dough freezes beautifully, so you can bake a few whenever that peanut butter craving hits (and it will).
- And… they smell amazing. Like, neighbors-will-knock-on-your-door level amazing.
Ingredient Notes:
Okay, so here’s what’s going into these bad boys. I’ll throw in a few tips because, well, I’ve made them a lot (probably too much).
- All-purpose flour (1⅓ cups): Spoon it into the cup and level it off, don’t scoop. Unless you want dry cookies. You don’t, right?
- Baking soda (½ tsp): This gives the cookies a little lift so they don’t bake up flat as pancakes.
- Salt (¼ tsp): Brings out all the flavors. I always taste-test the dough (shhh…) to make sure it’s balanced.
- Unsalted butter (½ cup): Room temp. If you nuke it in the microwave and it melts, your cookies are toast. Well, not literally.
- Brown sugar (½ cup): Dark brown gives it a richer flavor, but light works too. I swap it depending on what’s in my pantry.
- Granulated sugar (¼ cup + ½ cup for rolling): Rolling the dough in sugar before baking gives it that classic crackly top and a little crunch. Totally worth the extra step.
- Egg (1 large): Room temp, or you’ll be cursing yourself when your butter seizes up.
- Creamy peanut butter (¾ cup): I’m team Jif or Skippy for this. Natural peanut butter can get a little oily or dry.
- Vanilla extract (1 tsp): Just a little makes a big difference. Don’t skip it!
How To Make Peanut Butter Cookies?
Alright, roll up your sleeves. It’s cookie time.
Step 1: Whisk Your Dry Ingredients
Grab a medium bowl and whisk together your flour, baking soda, and salt. Easy peasy. Set it aside for now.
Step 2: Cream the Butter and Sugars
In a bigger bowl, cream the butter until it’s nice and smooth. Then add the brown sugar and granulated sugar. Beat it until it looks like fluffy peanut butter clouds. (At this point, I usually sneak a little taste.)
Step 3: Add the Peanut Butter, Egg, and Vanilla
Mix in the peanut butter, egg, and vanilla. It’ll smell so good. Try not to eat the dough… or do. I won’t judge.
Step 4: Mix Wet and Dry
Slowly add the dry ingredients to the wet mixture. Stir until just combined. Overmixing makes tough cookies, and who has time for that?
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Step 5: Chill Out
Cover the dough and chill it in the fridge for at least an hour. Two if you can stand it. This helps keep the cookies from spreading into pancakes in the oven.
Step 6: Roll & Press
Scoop out the dough (about a tablespoon per cookie), roll it into balls, and give them a good roll in granulated sugar. Place them on a baking sheet and press them down with a fork—once one way, then the other for that classic crisscross pattern. My kids love this part.
Step 7: Bake
Bake at 350°F for 11-12 minutes. The edges will look set, but the centers will still be soft. That’s what you want! Let them cool on the baking sheet for 5 minutes before transferring them to a rack. Sneak one warm if you’re anything like me.
Storage Options:
- Room Temp: Airtight container. They’ll stay soft for about 5 days (if they last that long).
- Freezer (Baked): Freeze them in a ziplock bag. Warm them up in the microwave for that fresh-baked taste.
- Freezer (Dough): Freeze the dough balls and bake them as needed. Just add a couple of minutes to the bake time.
Variations and Substitutions:
Feeling a little wild? Mix it up!
- Chunky peanut butter: If you like a little crunch.
- Chocolate chips: Because chocolate makes everything better.
- PB&J Thumbprints: Skip the fork marks and press a thumbprint in each one, then fill with jam. Kids love this!
- Gluten-free: Swap in a 1:1 gluten-free flour. Easy.
- No egg: You can sub in 1/4 cup unsweetened applesauce if you’re out of eggs or want to go egg-free.
What to Serve with Peanut Butter Cookies?
I mean, do you need anything else?
- Milk: Classic. Cold milk + warm cookie = happiness.
- Coffee: Dunking encouraged.
- Ice Cream Sandwich: Sandwich some vanilla ice cream between two cookies. You’re welcome.
Frequently Asked Questions:
Do I have to chill the dough?
You don’t have to, but if you skip it, they’ll spread more and won’t be as thick and chewy. Totally worth the wait.
Can I use natural peanut butter?
You can, but they tend to turn out a little crumbly or oily. Stick with the no-stir kind unless you like experimenting.
Why are my cookies dry?
Too much flour, or you overbaked them. Measure your flour carefully (spoon and level!) and pull them out when they still look a little soft in the middle.
So that’s my go-to Peanut Butter Cookies recipe. Classic, simple, and packed with flavor. I’d love to hear if you try them! Did you go for chocolate chips? Chunky peanut butter? Eat half the dough before baking? (No judgment.)
Drop me a comment below and let’s swap baking stories. Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Peanut Butter Cookies
Ingredients
- 1.33 c 170 grams all-purpose flour (spooned & leveled)
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 c 1 stick; 115 grams unsalted butter, softened to room temperature
- 0.5 c 100 grams packed light or dark brown sugar
- 0.25 c 50 grams granulated sugar, plus 0.5 c (100 grams) for rolling
- 1 large egg at room temperature
- 0.75 c about 185 grams creamy peanut butter (see note)
- 1 tsp pure vanilla extract
Instructions
- Take a medium-sized bowl and whisk together 1.33 cups of all-purpose flour, 0.5 teaspoon of baking soda and 0.25 teaspoon of salt. Set this mixture aside.
- Using a mixer beat 0.5 cup of softened butter on high speed until it becomes creamy. Add 0.5 cup of sugar and 0.25 cup of granulated sugar to the creamed butter. Continue beating until everything is well combined and smooth.
- Beat in one egg first, add 0.75 cup of creamy peanut butter and one teaspoon of vanilla extract, to the mixture. Mix everything well.
- Add the dry ingredients into the wet mixture while mixing until they are just combined. Be careful not to overmix; you want a soft dough consistency.
- Cover the dough with a lid or plastic wrap then refrigerate it for one to two hours or up to three days.
- Set your temperature to 350°F (177°C) while you prepare your cookies by lining baking sheets with parchment paper.
- Take portions (one scant tablespoon each) of chilled dough, roll them into balls then roll each ball in granulated sugar before placing them on the prepared baking sheets. Use a fork to press down on each ball in a crisscross pattern creating that look, for peanut butter cookies. Reshape them into discs if needed before baking.
- Place the cookie dough, in the oven and bake it for 11 to 12 minutes or until the edges are firm and slightly golden. The centers should still be soft.
- After removing the cookies from the oven let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. Allow them to cool completely.
- Now you can savor your baked Peanut Butter Cookies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
