Classic Peanut Butter Cookies
Soft, chewy, and full of rich peanut flavor, these classic peanut butter cookies are the kind you grew up eating — simple to make, quick to bake, and always the first to disappear from the cookie jar. They’ve got everything you want in a nostalgic cookie: crinkly tops, tender centers, and that signature fork-pressed pattern that practically says “homemade.”
You can keep them plain, roll them in sugar, or turn them into sandwich cookies — the base dough is sturdy, flavorful, and super dependable. Perfect for bake sales, after-school snacks, or when you just want something warm and buttery with a glass of milk.
Peanut Butter Cookie Ingredients
- Unsalted butter – Softened so it creams easily and makes the cookies tender.
- Peanut butter – Creamy or crunchy both work; use the kind you love.
- Brown sugar – Adds moisture and a subtle caramel note.
- Granulated sugar – For sweetness and that classic cookie texture.
- Egg – Binds the dough and helps it bake evenly.
- Vanilla extract – Rounds out the flavor.
- All-purpose flour – The structure of the cookie.
- Baking soda – Helps the cookies spread and stay soft in the center.
- Extra sugar for rolling (optional) – Gives the cookies a slight sparkle and delicate crust.
How to Make These Peanut Butter Cookies
STEP 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper so the cookies bake evenly and don’t stick.
STEP 2: In a large bowl, beat together the softened butter, peanut butter, brown sugar, and granulated sugar for 2–3 minutes until the mixture is light, fluffy, and well combined. This step helps create that soft, chewy texture.
STEP 3: Add the egg and vanilla extract to the bowl and mix again until smooth and creamy, scraping down the sides if needed so everything is evenly incorporated.
STEP 4: Stir in the flour and baking soda just until a soft dough forms. Don’t overmix at this stage — stop as soon as there are no streaks of flour left so the cookies stay tender.
STEP 5: Scoop tablespoon-sized portions of dough and roll into balls. If you like, roll each ball in a bit of granulated sugar. Place on the prepared baking sheets, then press each cookie gently with a fork in a crisscross pattern to flatten.
STEP 6: Bake for 9–11 minutes, just until the edges are set and the centers still look slightly soft. They’ll continue to firm up on the baking sheet as they cool, so don’t overbake.
STEP 7: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Can I Use Natural Peanut Butter?
You can, but the texture will be a bit different. Natural peanut butter has more oil and less stabilizer, so you may need to add 1–2 extra tablespoons of flour to keep the dough from spreading too much. If you want the most classic, bakery-style result, use a regular creamy peanut butter.
How Do I Keep the Cookies Soft?
The secret is to pull them from the oven while the centers still look a little underdone. Letting them finish on the hot baking sheet keeps them soft and chewy. Storing them in an airtight container once cooled also helps them stay tender for days.
Can I Freeze the Dough?
Yes. Roll the dough into balls, press with a fork, and freeze on a tray. Once solid, transfer to a freezer bag. Bake from frozen at 350°F, just adding a minute or two to the bake time. It’s an easy way to make fresh cookies anytime.
Helpful Tips
- Chill the dough for 20–30 minutes if your kitchen is warm or the dough feels too soft.
- For extra flavor, sprinkle a tiny pinch of flaky salt on top right after baking.
- These make great sandwich cookies with chocolate or vanilla frosting in between.
Storing Your Peanut Butter Cookies
Keep the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a single layer, then bag them — they thaw quickly and stay just as tasty.
Classic Peanut Butter Cookies
Ingredients
- 1 cup of your preferred peanut butter smooth or with crunchy bits
- 1/2 cup of unsalted butter brought to room temperature
- 1/2 cup packed light brown sugar
- 1/2 teaspoon baking soda
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup granulated sugar plus more for optional coating
- 1 1/4 cups of plain all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C) and prepare two baking trays by lining them with parchment paper.
- In a large mixing bowl, cream together the softened butter, peanut butter, brown sugar, and white sugar using a hand mixer or stand mixer until the mixture becomes pale and airy, about 2 to 3 minutes.
- Incorporate the egg and vanilla extract into the creamed mixture, mixing until smooth and uniform.
- Gradually add in the flour and baking soda, stirring only until the dry ingredients are absorbed and a soft dough forms. Avoid overworking the dough.
- Using a tablespoon measure, portion out scoops of dough and roll them into balls. If desired, coat each ball lightly in additional granulated sugar. Arrange them on the prepared baking sheets, spaced evenly, and press gently with a fork to create a crosshatch design.
- Place in the oven and bake for 9 to 11 minutes, or until the cookie edges appear firm while the centers remain slightly soft.
- Allow the cookies to sit on the baking sheets for 5 minutes post-baking, then transfer them to a wire cooling rack to cool completely.