Peanut Butter Cookies Recipe

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

Love easy cookie recipes? Try our 3 Ingredient Peanut Butter cookies for an easy twist. Or give these Oreo Cheesecake cookies a try soon.

Peanut Butter Cookies on wooden plate

Homemade Peanut Butter Cookies

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.

My dad LOVES chewy 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!

Take your peanut butter love to the next level and try our peanut butter chocolate chip cookies next! Or keep a batch of our peanut butter balls in the freezer for when a craving hits!

Peanut butter cookies on black wire rack

Important Ingredients Needed

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

  1. Mix Dry Ingredients. In a small bowl, combine flour, baking powder, baking soda, and kosher salt. Set aside.
  2. Mix Butter and Sugar. 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.
  3. Finish Cookie dough. Add in eggs, peanut butter, and vanilla extract. Beat until combined. Slowly add in flour mixture until combined. 
  4. Chill. 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)! 
  5. Roll & Bake. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place remaining granulated sugar in a small bowl. Using a 2 Tablespoon 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. Bake for 10-12 minutes and cool completely in wire rack.

Aimee’s 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!

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

How to 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.

Homemade Cookie Recipes

See all Cookies recipes

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Homemade Peanut Butter Cookies

4.67 from 190 votes
By: Aimee
Perfect homemade Peanut Butter Cookies. Soft and chewy, easy to make, and topped with a sweet sugar coating. You're going to love this delicious recipe!
Prep Time: 15 minutes
Cook Time: 1 hour
Bake Time: 12 minutes
Total Time: 1 hour 27 minutes
Servings: 48 cookies


  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter softened
  • 1 ½ cup granulated sugar divided
  • ¾ cup light brown sugar packed
  • 2 large eggs
  • 2 cups creamy peanut butter
  • 1 teaspoon vanilla extract
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  • In a bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat butter with 1 cup granulated sugar, and brown sugar. Beat until creamy.
  • Add in eggs, vanilla, and peanut butter. Mix until combined. Slowly add in flour mixture, blending until combined (do not over beat). The crumbs will come together to form a dough, that's when you stop mixing!
  • Cover bowl with plastic wrap and refrigerate cookie dough for one hour.
  • 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.
  • Use the tines of a fork to press criss-cross marks.
  • Bake in a 350 degree F oven for 10-12 minutes. Remove and cool on wire rack. ENJOY.


  • 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 ensure 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!
  • Dry dough? Be sure you use your hands to roll the cookie dough balls, the warmth will help dough form.



Serving: 1cookie, Calories: 159kcal, Carbohydrates: 17g, Protein: 3g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Cholesterol: 18mg, Sodium: 116mg, Fiber: 1g, Sugar: 10g
Course: Cookies
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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!

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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 February 8, 2011

Comments & Reviews

  1. Love love love ❤️ these cookies such wonderful flavor I use to use my Grandmas recipe sorry Grandma these are better! Thank you for my new peanut butter cookie recipe!

  2. Good cookies. I might try crunchy peanut butter next time. I had to be careful because they crumbled easily, but they taste great.

  3. Yummiest!!! I halved the recipe because it’s just the two of us and it was fine. I also baked mine longer because I like them crunchy. (I also always use extra crunchy peanut butter)

  4. This is my only recipe I will ever use. I was so happy to find it last Christmas to add to my holiday cookie gift boxes. Thanks for sharing this amazing recipe!

  5. I love peanut butter cookies and I haven’t found a recipe that matched the ones my grandma used to make me until this recipe! Thank you for bringing back that memory for me and a new memory for my son. (I made half the dough after an hour of refrigeration and they were perfect; I made the other half the next morning and again the cookies turned out perfect.) Not dry or crumbly but soft and chewy just as you described 😍

  6. Mine did not bind, and I followed the recipe to a T. Took the dough out of the fridge, and tried to roll them, but they crumbles. I used natural PB, and I’m wondering if the additional oil in it made it hard to bind. Gonna work another egg into the mixture by hand, and see if I can salvage.
    For those who said that they are crumbly, wondering what type of PB you used.

  7. Very tasty but a little dry. Also, the cookies turned out huge! I make cookies all the time but this was my first time making peanut butter cookies. I measured properly so I’m not sure why they didn’t turn out soft and chewy. But they are delicious!

  8. Delicious! These came out perfect! My whole family loved them! I would like to try them next time with mini chocolate chips. Wonder if that would work?

    1. Yes, Connie! I use regular chocolate chips in mine all the time. A really fun thing to do is buy those really little peanut butter cups that come in the bag unwrapped and cut them in half and use those!

  9. Aimee, your recipe is confusing. In the verbage it says 1C sugar and brown sugar. And in the actual recipe it says 1 1/2 Cups divided. Which is it? How can people use the correct measurements? Please consider corrections.
    Also, in your bullet points you use the word unsure and I believe you mean ensure. (It’s the 2nd bullet point.)
    I’ll try the recipe when it’s more clear.

    1. If you read the directions, it says 1 1/2 cups, divided for the granulated sugar. If you read further, it says you take that 1/2 cup remaining and use it to roll the cookies in. Please consider reading the entire recipe before being rude.

      1. great recipe !! Anything I make with a flour dough I let rest for at least an hour. My hands don’t work like they used to so I shape the dough into logs, wrap in plastic wrap and refrigerate. Set out about 15-20 minutes then cut into 1/4 inch slices. Have a shallow bowl with white sugar in it. place the cut dough into the sugar. Press lightly then flip over. Bake as instructed but may take less time. I use this method for all my cookies now. I didn’t bake for a long time and I missed it. You have a wonderful site and I will be back…Often

      2. Yes, I had to read the recipe twice, to understand it. But that’s definitely MY fault. I only skimmed it the first time, then got confused on the sugar stuff. But I went back and read the whole recipe, and yes it is super clear WHAT you should do and HOW to do it all.
        This was a fantastic recipe!!…. some of the people who are saying it’s dry,it’s probably because they didn’t measure their flour correctly, or over mixing the cookie dough, that will make it very dry. .
        I loved this recipe. I am saving it for sure!. Now I’m going to check out your other ones. Thanks!

    2. You need to read the directions of the recipes you
      Are going to be trying out ( Especially if it’s a new recipe) before starting off . You’ll save yourself a lot
      Of wasted good ingredients & not be so embarrassed
      That you made a mistake by rushing through an unfamiliar recipe. We’ve all been there when we are
      In a rush .

  10. My cookies also seem crumbly and I did measure exactly. These make GIGANTIC cookies using 2 Tbsp of dough. I cut it down the size after the first tray.

  11. 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.

    2. I made these cookies for my mom and friends and everyone loves, but me. They weren’t soft nor chewy. I love my cookies soft and chewy. I followed the recipe exactly. What did I do wrong? Thanks

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

  12. 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?

  13. 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

    2. Flour can change moisture level depending on the humidity where you live. I always hold bake the last 1/4 cup and only add if the dough is sticky. Same with adding a little more if its sticky after adding the amount called for. I learned this from a baker after moving from the PNW to Texas. Suddenly my favorite recipes weren’t working!

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