Classic Peanut Butter Cookie Recipe
There’s just something magical about a classic peanut butter cookie recipe—the soft, chewy centers, the warm, rich peanut butter flavor, and of course that nostalgic criss-cross pattern that makes you feel like a kid again.
If you’ve been searching for the best peanut butter cookie recipe, this is the one that will finally end your hunt.
Memories
This is the recipe our family has made for years, and it’s still the one we reach for when we want a no-fuss, guaranteed-delicious cookie. Made with simple pantry ingredients and ready in minutes, this easy peanut butter cookies recipe is the perfect blend of cozy, homemade goodness and bakery-style texture.
I originally wrote this post for old-fashioned peanut butter cookies and then had the feeling that I should dedicate this post to my parents, and I try to always follow those little feelings. Thank you for taking the time to always encourage, patiently teach and most of all love me through anything and everything. You gave me the wings to fly anywhere and become anything.
Music and food. Two things that store up memories like nothing else. I can love a book but never remember what was going on when I was reading it. A certain song though, well suddenly I’m right back in college teaching a Pilates class, or driving to a marching band practice. Yup. Totally did that. Haha, but seriously, music and food bring back so many memories and I bet a few of you have one attached to soft peanut butter cookies.
Ingredients You’ll Need
There’s just one unexpected ingredient in these cookies, but I swear to you it will make all the difference! The rest of the ingredients will be in your pantry already. Here is what you’ll need:
- Butter: Adds richness, flavor, and helps create a soft, tender cookie. I prefer to use unsalted butter. Make sure it is softened.
- Brown Sugar: Provides moisture, sweetness, chewiness, and deeper caramel flavor.
- White Sugar: Helps the cookies spread and adds crisp edges. You’ll also use the sugar to sprinkle over the top of the cookies before baking.
- Peanut Butter: The star flavor; also adds fat and moisture for a soft, dense texture. You’ll want to use creamy peanut butter and avoid natural peanut butter.
- Egg: Binds the dough and adds structure and tenderness.
- Vanilla Extract: Enhances the flavor and rounds out the sweetness.
- Milk: Softens the dough slightly and prevents dryness if needed.
- All Purpose Flour: Gives the cookies structure so they hold their shape.
- Cornaby’s EZ Gel: This is the unusual ingredient. It helps keep the cookies soft and chewy by locking in moisture. Substitute with cornstarch if you don’t have the EZ gel.
- Salt: Balances sweetness and boosts flavor.
- Baking Soda: Gives a slight lift and creates a tender crumb.
How to Make Peanut Butter Cookies
- Prep: Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Wet Ingredients: Cream together the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Add the peanut butter and them mix again.
- PRO TIP: This allows the sugars and butter to beat against the bowl, incorporating more air for a lighter, fluffier cookie.
- Mix: Add the egg, vanilla and milk and mix together until smooth.
- Whisk: Add all the dry ingredients to a large bowl and whisk together to combine.
- Combine: Add the dry ingredients to the wet ingredients and mix until just combined.
- Roll: Scoop the cookie dough into balls and roll them in granulated sugar.
- Crisscross: Place the cookie dough balls on the prepared baking sheets and then press the dough lightly with a fork. Lift and press again in the opposite direction.
- NOTE: I’m not sure how this tradition started with peanut butter cookies but it helps shape the cookies. Peanut butter cookies have a lot of fat in them, so they won’t spread much when they bake. This flattens them out some.
- Bake: Bake the cookies for 8-10 minutes. Let cool on a wire rack.
Peanut Butter Cookies FAQs
Is Peanut Butter Good for You? Peanut butter is very high in fats. The fact that it is high in fats makes it high in calories also.
Peanut butter also contains many good nutrients such as protein, fiber, minerals and vitamins. In spite of the high calorie content, eating small amounts of pure peanut butter is fine on a weight-loss diet.
What Can You Substitute For Brown Sugar? You can use an equal amount of white sugar although the flavor and texture may be just a little different.
You can use white sugar and a little molasses or maple syrup–1 cup sugar plus 1 Tablespoon molasses or maple syrup. For dark brown sugar, use 2 tablespoons molasses or maple syrup and 1 cup white sugar.
Can Peanut Butter Cookie Dough be Frozen? Roll dough into balls and freeze in heavy duty freezer bags. Thaw and make criss-cross marks on top and bake.
Or, freeze dough in disc shape in a freezer bag. Thaw, roll into balls, crisscross and bake.
Tips for the Best Peanut Butter Cookie Recipe
- Measure the flour correctly! Adding too much flour to these, and you will end up with dry cookies.
- Don’t overmix! Overmixing the dough is usually the culprit when you have hard, dry cookies.
- Use a cookie scoop to scoop the dough to keep the cookie a uniform size so that they all bake evenly.
- Don’t overbake! Once the cookies start to get golden brown around the edges, pull them out of the oven and let them cool for a few minutes on the pan before transferring them to a wire cooling rack.
Storage Tips
Leftover cookies should be stored in an airtight container. They can be stored at room temperature or in the refrigerator and will keep for 4-5 days.
To freeze, let them cool completely and then place in a single layer on a cookie sheet and freeze. When frozen, transfer to a freezer bag. They will keep for up to 3 months.
Whether you’re baking for a holiday cookie plate, a late-night craving, or just because peanut butter cookies make everything better, this recipe always comes through. These homemade peanut butter cookies are soft, chewy, and so easy you’ll memorize them after one batch.
I hope they bring your home the same warmth and joy they bring to ours—because nothing beats a simple cookie made with love. Now grab a glass of cold milk, share a few with someone you love, and enjoy every buttery, peanut-y bite.
More Classic Cookies Recipes to Try:
How to Make Peanut Butter Cookies Video
Print
Classic Peanut Butter Cookies
Soft, chewy, and perfectly peanut buttery, these classic peanut butter cookies bake up beautifully every time. A nostalgic favorite made with simple ingredients and ready in minutes.
Course 100 Best Cookies Recipes on the Planet
Keyword Cookies, dessert, peanut butter
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 24
Calories 162kcal
Author Carrian Cheney
- ½ Cup Butter softened
- ¾ Cup Brown Sugar
- ¼ Cup White Sugar
- ¾ Cup Peanut Butter
- 1 Large Egg
- 1 teaspoon Vanilla
- 1 Tablespoon Milk optional
- 1 ⅓ Cups All Purpose Flour make sure you [measure in this way]
- 2 teaspoons Cornaby's EZ Gel see note
- ¼ teaspoon Salt
- ½ teaspoon Baking Soda
- ½ Cup Sugar for sprinkling on top
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment or silpat liners.
In the bowl of a standing mixer, mix the butter and sugars for 1 minute on medium speed, increase to medium high for an additional 30 seconds.
½ Cup Butter, ¾ Cup Brown Sugar, ¼ Cup White Sugar
Add the peanut butter and mix another 30 seconds.
¾ Cup Peanut Butter
This allows the sugars and butter to beat against the bowl, incorporating more air for a lighter, fluffier cookie.
Add the egg, vanilla and milk and mix until smooth.
1 Large Egg, 1 teaspoon Vanilla, 1 Tablespoon Milk
In a separate bowl, whisk the flour, salt, EZ gel and soda.
1 ⅓ Cups All Purpose Flour, ¼ teaspoon Salt, ½ teaspoon Baking Soda, 2 teaspoons Cornaby's EZ Gel
Add to the wet ingredients and mix until smooth.
Roll the peanut butter dough into balls and roll in the sugar.
½ Cup Sugar
Use a fork to gently press into the dough and then lift and repeat going the opposite direction.
Bake for 8-10 minutes.
If you can’t find Cornaby’s use 1 teaspoon cornstarch
To freeze: cool completely, place in a single layer on a cookie sheet and freeze. When frozen, transfer to a freezer bag for up to 3 months. Serving: 1g | Calories: 162kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 118mg | Potassium: 67mg | Fiber: 1g | Sugar: 14g | Vitamin A: 130IU | Calcium: 14mg | Iron: 1mg