Peanut Butter Cookies Recipe

Perfect Peanut Butter Cookies. Soft and chewy, easy to make, and topped with a sweet sugar coating. You’re going to love this delicious recipe!

Peanut Butter Cookies on wooden plate

When I think back to childhood or a time when I’m truly happy, it usually results in a memory around food.

And often times, COOKIES.

From learning how to make no bake cookies in grade school, to enjoying a chocolate chip cookie after my first day of high school, to being surprised with a batch Oatmeal Raisin cookies in college.

Joy. Cooking can bring joy.

My dad LOVES peanut butter cookies, so whenever we have a family get together, someone will bake a batch for him. That someone is usually ME.

These Easy Peanut Butter Cookies have been the recipe that I’ve used for years and years. I’m sure it came from my mom or one of my grandma’s church cookbooks, it is definitely not something I created.

You know why? Because they are perfect. As written. As eaten. They are soft and chewy with a sweet crumble thanks to the extra sugar coating!

What you’ll need for the Best Peanut Butter Cookies Recipe

Peanut butter cookies on black wire rack

Unlike other cookie recipes, there’s a good chance you have everything you’ll need for these peanut butter cookies right in your pantry. Today. 

Peanut Butter. The type of peanut butter for perfect peanut butter cookies is important. This is not the time to be healthy and opt for a natural brand. Go ahead and be choosy, pick Jif or Skippy. 

The sugars in the peanut butter and the lack of oils (like you find in a natural brand) help create and perfect texture to these cookies!

Sugar. Today’s easy peanut butter cookies will have a combination of white sugar (granulated sugar) and light brown sugar. This helps create that chewy texture you’re craving in peanut butter cookies!

These cookies are also rolled in extra granulated sugar, creating a sweet crunch as you bite your cookie. Don’t skip this step. It’s a mouthwatering surprise!

How to Make Peanut Butter Cookies

STEP 1: In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.

STEP 2: In a mixing bowl, beat softened butter with granulated sugar and brown sugar. Mix until well blended, scraping down the sides of the bowl as needed.

STEP 3: Add in eggs, peanut butter, and vanilla extract. Beat until combined.

STEP 4: Slowly add in flour mixture until combined. 

STEP 5: Chill the dough. You only need to chill the dough for about an hour (leaving you time to clean up the kitchen and get dinner ready, haha)! 

PRO TIP: Today’s cookie dough recipe can be made 48 hours in advance. If chilling dough longer than one hour, let it warm up at room temperature until you can handle it without it sticking or crumbling!

STEP 6: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place remaining granulated sugar in a small bowl.

STEP 7: Using a 2 Tbsp cookie scoop, spoon dough into hand and roll in a ball. Then roll dough ball into sugar and place on cookie sheet. Using the tines of a fork, press criss-cross marks on top of cookie.

STEP 8: Bake for 10-12 minutes and cool completely in wire rack.

Can you freeze Peanut Butter Cookies

Yes. You can freeze cookie dough or baked cookies. This is great for today’s recipe because it makes nearly 4 dozen cookies. I usually freeze half the cookie dough for later.

Freezing Cookie Dough. Once you have rolled all the peanut butter cookie dough balls into the granulated sugar, slide them into a ziploc freezer bag. Seal and freeze cookie dough for up to 3 months.

When ready to bake, place on baking sheet and bake halfway. Remove from oven, press dough with tines of a fork, and finish baking. You may need to add a few extra minutes to the baking time.

Freezing Peanut Butter Cookies. If you find yourself needing to freeze the baked cookies, slide into an airtight container or freezer bag. Freeze for up to 3 months. Thaw on counter overnight and enjoy.

Peanut Butter Cookies on a wire rack to cool.

Tips for Peanut Butter Cookies

  • Use parchment paper or silpat when baking. The extra sugar on the cookie can stick to the pan.
  • Wonder why fork marks are used? Peanut butter cookies are dense and don’t spread as much as most types. The fork marks help unsure even baking.
  • Want to change up the flavor? Try mixing in some chocolate chips or M&M’S candies to the dough. 
  • Need something even easier? This 3 Ingredient Peanut Butter Cookie recipe is THE BOMB. No flour needed!
  • Chilling the dough in this recipe is important! It helps the softened butter bind to the peanut butter creating the perfect texture!

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Yield: 48 cookies

Peanut Butter Cookies

Peanut Butter Cookies
Prep Time 15 minutes
Chill Time 1 hour
Bake Time 12 minutes
Total Time 1 hour 27 minutes

Perfect Peanut Butter Cookies. Soft and chewy, easy to make, and topped with a sweet sugar coating. You're going to love this delicious recipe!


  • 2 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cup granulated sugar, divided
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 2 cups creamy peanut butter
  • 1 tsp vanilla extract


  1. In a bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  2. In a large mixing bowl, beat butter with 1 cup granulated sugar, and brown sugar. Beat until creamy.
  3. Add in eggs, vanilla, and peanut butter. Mix until combined. Slowly add in flour mixture, blending until combined (do not over beat).
  4. Cover bowl with plastic wrap and refrigerate cookie dough for one hour.
  5. When ready, add remaining 1/2 cup sugar to a small bowl. Using a 2 Tbsp cookie scoop, spoon dough and roll into a ball. Roll in sugar and place on parchment covered baking sheet.
  6. Use the tines of a fork to press criss-cross marks.
  7. Bake in a 350 degree F oven for 10-12 minutes. Remove and cool on wire rack. ENJOY.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 159 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 18mg Sodium: 116mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 1g Sugar: 10g Sugar Alcohols: 0g Protein: 3g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Recipe originally published February 8, 2011.

Perfect Peanut Butter Cookies. Soft and chewy, easy to make, and topped with a sweet sugar coating. You’re going to love this delicious recipe!

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

20 comments on “Peanut Butter Cookies Recipe”

  1. Your cookies look great, and I love the idea of baking half and freezing half. I should definitely use that technique since we have a household of only 2 (me and my husband), and sometimes baked goods get a little past their expiration date! =)

  2. Yum, a triple peanut delight. I’m also a firm believer that you can never have too much peanut flavor, the more the better. Knowing me, I’d probably even make a peanut butter drizzle to put on the top. These look like the ideal PB cookie, in its purest and best form. Thanks for linking this up to Sweets for a Saturday.

  3. I tried to make these yesterday but I didn’t have all the ingredients I needed. So, I used what I hand on hand. I added sunflower seeds as I only had smooth peanut butter. The only chips I had was 1 bag of butterscotch and 1/2 a bag of white chocolate chip. Having said that this was a delicious recipe. Thanks for posting it!

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  5. Laura Reese

    I love peanut butter cookies. Your tips about freezing the dough are so smart.  I’ll be doing that from now on. 

  6. Jennifer

    These peanut butter cookies look FANTASTIC! Would love to have a couple of these right now!

  7. Rachael Yerkes

    These really are the best!

  8. wilhelmina

    I had everything to make these cookies on hand and I just couldn’t resist makeing a batch right away. They are so good!!!

  9. Janice

    Look great. I wonder if you could add some unsalted broken up peanuts to the batter.

  10. Vicki

    Why are mine falling apart when I transfer them to the cooling tray? I am shipping them and I am concerned. I am on my second tray. Cook them longer?  Let them cook completely? 

  11. Consequences

    Peanut butter cookies have to cool a few minutes before transferring them to a cooling rack. Otherwise, they fall apart.

  12. Melody morgan

    How can i freeze extra dough

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  15. Anonymous

    I tried this recipe today and they turned out great! And the extra tips were super helpful. FYI though this recipe makes A LOT!! I ended up making over 100 balls and had to freeze half. Would be perfect for a big pot luck or freezing a batch for another day 🙂 

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  20. Jana Delibert

    I made the cookies using a 2TBSP cookie scoop per directions. This must be a typo because they were big and only made  24. Next time I will use the  1 Table spoon cookie scoop.☺️

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