★★★★★

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!

Peanut butter cookies on black wire rack

What you’ll need

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!

Peanut butter cookie dough rolled in granulated sugar and placed on a parchment paper lined baking sheet.

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.

Peanut butter cookie balls on a parchment paper lined baking sheet. Fork on the side, with fork marks in some of the cookies.

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 and Tricks

  • 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!
Baked peanut butter cookies on a black wire rack.

More Easy Desserts

 
Yield: 48 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!

Ingredients

  • 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

Instructions

  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.

Notes

  • 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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Nutrition Information:

Yield:

48

Serving Size:

1

Amount Per Serving: Calories: 159Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 116mgCarbohydrates: 17gFiber: 1gSugar: 10gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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!

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**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**

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Posted on September 24, 2019

Comments & Reviews

  1. My husband’s favorite cookie….I’ll be making them later today! Our daughter invited us to dinner tomorrow, & I’ll be taking some to them.

    1. Hi, Using my own GF blend, I used your recipe verbatim and the cookies were delicious. They weren’t chewy, had a delicate texture, I did sift my flour before making and used xanthan gum, next time I’ll use guar gum as it has a tendency to leave a moist texture. Still delicious, we loved them.

    1. Caster sugar is more fine than granulated, so it could be, because you’d be using MORE sugar than needed.

  2. AP flour is tough to come by right now. Could I use self-rising flour and just eliminate the baking soda and baking powder? Also, does the salt necessarily need to be kosher salt?

  3. Can anyone tell me why my cookies did NOT turn out right? They are dry, cake-y and crumbly. Did I mention they’re dry?!

    1. Oh, sounds like maybe your measurements were off? Be sure to double check my article on how to measure flour properly https://www.shugarysweets.com/how-to-measure-flour/

  4. I can see what ingredients need to be used but I can’t see where it says how much of each ingredient to put in. Thanks

  5. My dough is crumpling as I try to shape it into a ball and even more so when I am using the fork tines to make the criss crosses. I just put the first batch in the oven so I have no idea if they will turn out! I followed the recipe to a T.

  6. I just made these. WOW. They are SOOOOOO good. I think they are the best peanut butter cookies I’ve ever had. Thanks for the recipe.

    1. I can not find the ingredients that goes in these cookies. It tells you how to make them but I can’t find the ingredients

    1. Maybe left in the over a bit too long. I take mine out when i think they’re not done yet. Or maybe not enough soft/wet ingredients?

  7. I am not a big peanut butter cookie fan but I made these, according to the recipe, for my granddaughter’s birthday party. They are delicious ! I used chocolate chips in half the dough which also worked well. I used a 1 1/2 T scoop that produced a nice size cookie. I might lessen the sugar on my next batch.

  8. 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.☺️

  9. 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 🙂 

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

  11. 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? 

  12. 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!
    -Savannah

  13. 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.

  14. 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! =)

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