Homemade Peanut Butter Cookies Recipe
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Peanut butter cookies are one of those classic, go-to treats that never disappoint. Whether you’ve been baking them for years or it’s your first time, they’re quick, simple, and always hit the spot. With a perfect mix of sweet and salty, these cookies are soft in the center and slightly crisp on the edges—everything you want in a cookie.
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I love that in under 30 minutes, you can have one of the most crowd-pleasing cookies fresh out of the oven and ready to eat. These are one of my favorite cookies, much better than store-bought, they are so easy to make and the kids can help too. You can make them ahead and freeze them, and they are perfect for the holidays or even to pack for a camping trip. Once you make them, you’ll never buy them again.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Peanut Butter Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my easy steps, and you’ll have a batch of delicious peanut butter cookies in no time!
Preheat the Oven
Preheat your oven to 180°C (350°F).
Cream the Butter and Sugars
Start by creaming the unsalted butter, brown sugar, and white sugar together. You’ll want to beat them for about 5 minutes until the mixture is pale, fluffy, and irresistible.
Add the Egg, Vanilla, and Peanut Butter
Next, mix in the egg and vanilla extract, blending until everything’s just combined. Now, stir in the star of the show: crunchy peanut butter. Mix it until it’s all smooth and ready to go.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Combine the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking soda, and salt. This step ensures a light, tender texture for your cookies.
Bring It All Together
Gradually add the dry ingredients to the peanut butter mixture, stirring until you have a smooth dough. Try not to overmix—just stir until the flour disappears into the dough.
Shape the Cookies
Scoop out dough balls with an ice cream scoop or tablespoon and place them on a cookie sheet lined with parchment paper. Gently press each cookie with a floured fork, making that signature crisscross pattern we all know and love.
Bake to Perfection
Pop your cookies into the preheated oven and bake at 180°C (350°F) for 9 to 11 minutes. You’ll know they’re done when the edges are just starting to turn golden brown.
Let them cool on the baking sheet for a few minutes, transfer to a wire cooling rack until completely cool, and then dig in!
Equipment
Ingredients
- ½ cup unsalted butter at room temperature
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup crunchy peanut butter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 180ºC (350°F).
- In a mixing bowl, cream together the unsalted butter, sugar, and brown sugar until the mixture is light and fluffy, about 5 minutes. Add the egg and vanilla extract, stirring until just combined. Then, blend in the peanut butter until fully incorporated.½ cup unsalted butter, ½ cup sugar, ½ cup brown sugar, 1 egg, 1 teaspoon vanilla extract, ½ cup crunchy peanut butter
- In a separate bowl, sift the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture, mixing until the dough comes together.1 ½ cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt
- Scoop the dough using an ice cream scoop and place it on a baking sheet lined with parchment paper. Flatten each ball of dough slightly with a fork, making a crisscross pattern.
- Bake for 9 to 11 minutes, or until the cookies start to brown around the edges. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy your cookies!
Notes
- Room Temperature Butter: Using butter that’s softened but not melted helps your cookies spread just right and gives them a soft, rich texture.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to tough cookies.
- Chill for Thicker Cookies: Want thicker cookies? Chill the dough for 15–20 minutes before baking to keep them from spreading too much.
- Peanut Butter Options: Crunchy peanut butter adds a great texture, but if you prefer smooth, go for it! Both work well.
- Crisscross Magic: Flour your fork before making the crisscross marks to prevent sticking and keep the cookies looking picture-perfect.
- Check Early: Every oven is different, so start checking around the 9-minute mark to make sure your cookies don’t overbake.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe Notes and Expert Tips
Here are some tips I’ve gathered to make sure your cookies turn out perfectly every time:
- Room Temperature Butter: Using butter that’s softened but not melted helps your cookies spread just right and gives them a soft, rich texture.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to tough cookies.
- Chill for Thicker Cookies: Want thicker cookies? Chill the dough for 15–20 minutes before baking to keep them from spreading too much.
- Peanut Butter Options: Crunchy peanut butter adds a great texture, but if you prefer smooth, go for it! Both work well.
- Crisscross Magic: Flour your fork before making the crisscross marks to prevent sticking and keep the cookies looking picture-perfect.
- Check Early: Every oven is different, so start checking around the 9-minute mark to make sure your cookies don’t overbake.
How to Store Leftover Peanut Butter Cookies
If you have any leftovers (though I doubt you will!), store them in an airtight container at room temperature for up to 5 days.
Want to keep them even longer? These cookies freeze beautifully. Place them in a freezer-safe container and store for up to 3 months. Just thaw at room temperature whenever you’re ready to enjoy them again.
More Easy Cookie Recipes for You to Try at Home
I’ve got plenty more easy, cookie recipes for you to whip up in your kitchen, take a look at some of my favorites.
