Classic Peanut Butter Cookies

Classic Peanut Butter Cookies are so, so good and so, so easy to make. A must-bake for peanut butter lovers!

overhead view of Peanut Butter Cookies on a white plate

Peanut Butter Cookies are a classic for good reason. They’re the perfect combination of sweet and salty! I’ve baked SO many different peanut butter cookies over the years, and this is the recipe I use as my go-to when I want a traditional peanut butter cookie. They’re a little crispy on the outside and so, so soft on the inside. Just how a peanut butter cookie should be!

If you’ve got some peanut butter in your pantry, then you likely have everything you need to whip up a batch of these cookies. They mix quickly and easily, scoop nicely, and bake like a dream!

Peanut Butter Cookies on a blue surface

I sometimes like to add some peanuts to the dough for some added crunch. I really like that added complexity for the texture. But they’re absolutely optional if you’d like to skip them. Or use crunchy peanut butter if you want just a little more crunch. Just keep in mind that leaving out the peanuts means you won’t get quite as many cookies.

Tips for Success

  • Measure the ingredients accurately. That’s important for all of the ingredients here, but especially for the flour. Too much flour in these, and they’re likely to be dry and crumbly. If at all possible, use a scale to measure. Otherwise, use the spoon and sweep method. (Read more here: How to Measure Flour.)
  • Use natural peanut butters with caution. Honestly, I just don’t bake with natural peanut butters. I have found that I get more consistent results with regular peanut butter. There’s also quite a bit of variation among brands of natural peanut butters, so it’s impossible to make a broad statement that they’ll work.
  • Use a cookie scoop for portioning the dough. If you have spent any time perusing the cookie recipes here at BoB, then you know how I love my cookie scoops. They simplify the scooping process and make consistently sized cookies for even baking. I like to make these cookies with a #30 scoop, which holds about 2 tablespoons of dough. You can, of course, change the size with a different size scoop. Just keep in mind that you may need to adjust the baking time slightly.

Peanut Butter Cookies dough on a parchment-lined baking sheet

  • Don’t skip the cross-hatch. Okay, so that’s not entirely true. But using a fork to make the cross-hatch mark isn’t just for aesthetic purposes. It’s done to flatten the cookies because they won’t spread much on their own. If you don’t want to do the classic cross-hatch pattern, then you can just flatten the dough some other way.
  • Refrigerate the dough if necessary. This dough doesn’t strictly require chilling before baking, but I do recommend refrigerating it if your kitchen is warm. And I almost always chill cookie dough between baking batches. If you refrigerate the dough for more than 20 minutes, you may need to let it sit at room temperature for a few minutes before scooping and baking.

overhead view of Peanut Butter Cookies on a white plate and on a wire cooling rack

I’m pretty much never without a jar of peanut butter in my pantry. That means lots of peanut butter cookies get made around here. So I don’t say lightly that this is the recipe I use most of the time when I want a classic peanut butter cookie. If you’re a peanut butter lover, too, I hope you’ll indulge in a batch of these Peanut Butter Cookies!

Find more cookie recipes in the Recipe Index.

More Peanut Butter Cookie Recipes

Yield: about 30 cookies

Classic Peanut Butter Cookies

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

A little crispy on the outside and so very soft on the inside, these flavorful Peanut Butter Cookies are a classic for good reason!

overhead view of Peanut Butter Cookies on a white plate

Ingredients

  • 1 & 1/4 cups (150g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) firmly packed light or dark brown sugar
  • 1 cup (255g) peanut butter (creamy or crunchy)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (113g) peanuts (optional)*

Instructions

  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, sugar, brown sugar, and peanut butter until light and fluffy. Add the egg and vanilla, and mix well.
  4. Gradually add the flour mixture, mixing just until combined or a few streaks of flour remain. Stir in the peanuts.
  5. Drop the dough by 2-tablespoon portions onto the prepared pans. Use a fork to flatten the cookies and make a cross-hatch pattern on top of them. Bake, one pan at a time, 12-15 minutes, or until lightly browned.
  6. Cool the cookies on the pan on a wire rack for 5 minutes. Then transfer the cookies to a wire rack to cool completely.

Notes

*Roasted, salted, unsalted, honey roasted... whatever kind of peanuts you like!

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