Peanut Butter Cookies

This classic peanut butter cookie recipe is thick and chewy, dusted with sugar, and downright delicious.

Peanut Butter Cookies

Our week of holiday cookie recipes on the blog this week continues today with another throwback classic…

…soft, chewy, buttery, always-a-hit peanut butter cookies.

Over the years, I’ve made a variety of healthier peanut butter cookies, which I also really love and make most often nowadays.  But whenever I happen to spy one of the fork-crossed, sugar-dusted originals at a holiday party, I’m instantly reminded just how irresistible this classic peanut butter cookie recipe still is.  And when we baked up a batch during my little holiday bake-a-thon this week, our friends here were quick to agree that nothing beats this classic recipe.

Gotta love a good peanut butter cookie. 

So if you feel like baking up a batch this season, here’s the recipe I’ve used for years!

How To Make Peanut Butter Cookies

Peanut Butter Cookie Ingredients:

To make this peanut butter cookie recipe, you will need:

  • All-purpose flour: Or you are welcome to substitute white whole wheat flour.
  • Baking powder and baking soda: This recipe calls for both.
  • Cornstarch: To help make them extra-chewy.
  • Salt: To bring out the flavor.
  • Butter: Two sticks, completely softened.
  • Sugars: Both granulated (white) and brown sugar, plus extra for rolling the dough balls if you’d like.
  • Peanut butter: Either smooth or crunchy.
  • Vanilla extract: Either store-bought or homemade.
  • Eggs: Two, please!

Peanut Butter Cookie Dough

How To Make Peanut Butter Cookies:

So, how to make peanut butter cookies?  Simply…

  1. Prep your oven and cookie sheet.  350˚F and parchment paper.
  2. Combine dry ingredients.  Whisk together flour, baking powder, baking soda, cornstarch and salt.
  3. Mix the wet ingredients.  In an electric mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar and brown sugar on medium speed until light and fluffy (about 2-3 minutes). Mix in peanut butter until it is incorporated and smooth. Add vanilla and eggs, one at a time, scraping the bowl down after each addition.
  4. Add in the dry ingredients.  Reduce mixer speed to low and slowly add dry ingredients until they are just incorporated and the batter is smooth, being careful not to over-mix.
  5. Form your dough balls.  Form the dough into 1.5-tablespoon round balls and place on the prepared baking sheet.  (If you’d like, you can roll each of these balls in a bowl of granulated sugar before adding them to the baking sheet.)  Press a criss-cross pattern into each dough ball with a fork to flatten slightly, being sure that each dough ball is at least 2 inches apart.
  6. Bake.  For about 10-12 minutes, until the edges are golden brown and the centers are slightly puffy.  Remove from the oven, and then transfer the cookies to a cooling rack to cool.
  7. Enjoy!  Serve warm, or store in a sealed container for up to 4 days.  Or freeze for up to 3 months.

How To Make Peanut Butter Cookies

Possible Variations:

Feel free to add in some:

  • Chocolate chips: Semisweet, dark, white, normal-sized, mini-sized…any kind. :)
  • Cinnamon chips: I’m a big fan of mixing cinnamon and peanut butter in this recipe.
  • Nuts: Chopped walnuts, pecans, almonds, or even extra chopped peanuts would be delicious in these cookies.

Peanut Butter Cookies with Milk

More Favorite Cookie Recipes:

Print
Peanut Butter Cookies

Peanut Butter Cookies

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 0 About 4 dozen cookies 1x

Description

These peanut butter cookies are soft, chewy, and absolutely delicious!


Scale

Ingredients

  • 2 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup peanut butter (smooth or crunchy)
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • (optional: 1/2 cup granulated sugar for rolling the dough balls)

Instructions

  1. Preheat oven to 350˚F.  Line a baking sheet with parchment paper; set aside.
  2. Whisk together flour, baking powder, baking soda, cornstarch and salt in a large bowl and set aside.
  3. In an electric mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar and brown sugar on medium speed until light and fluffy (about 3 minutes). Mix in peanut butter until it is incorporated and smooth. Add vanilla and eggs, one at a time, scraping the bowl down after each addition. Reduce mixer speed to low and slowly add dry ingredients until they are just incorporated and the batter is smooth, being careful not to over-mix.
  4. Form the dough into 1.5-tablespoon round balls and place on the prepared baking sheet.  (If you’d like, you can roll each of these balls in a bowl of granulated sugar before adding them to the baking sheet.)  Press a criss-cross pattern into each dough ball with a fork to flatten, being sure that each dough ball is at least 2 inches apart.  Bake for 10-12 minutes, until the edges are golden brown and the centers are slightly puffy.  Remove from the oven, and then transfer the cookies to a cooling rack to cool.
  5. Serve warm, or store in a sealed container for up to 4 days.  Or freeze for up to 3 months.

Soft Peanut Butter Cookies Recipe

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74 comments on “Peanut Butter Cookies”

  1. 5 stars
    Hi Ali!!!! to make cookies is one thing I really wanted to learn. I just keep on searching, reading some cookie recipe to make until yours has been spotted. So, I read it, all the reviews and decided to be my first cookie recipe to make …. And everything comes out perfect!!!! I want to thank you for sharing your recipe!!!! I have yield 72 cookies out of it ….. I will look and check if you have butter cookies recipe later …..

  2. 5 stars
    Love your cookie recipes and this one is no exception. Wow! So delicious and love that the measurements are easy to remember.

  3. I followed this recipe exactly! They are awesome. will make this again and again Thank you

  4. 5 stars
    The cookies were moist and delicious. The family loved them thanks for sharing the recipe

  5. 5 stars
    Oh my gosh! How delicious! It is only my husband and I, so the recipe was EASILY cut in half. I, of course, tasted the dough before baking and the dough was absolutely heavenly. Light. Fluffy. I could have easily eaten all the dough without even baking the cookies. And no, don’t panic for those concerned with the small amount of raw egg I consumed. I started baking with my mother when I was a child and 60 years later I have yet to become ill from eating ANY dough or batters! Excellent recipe! Definitely a great go to. Super simple ingredients and super simple to make! Those make the best recipes that live on, are passed down and are treasured for years.

  6. 5 stars
    This is the best peanut butter cookie recipe I’ve ever found!!! The cookies stayed soft, chewy and delicious!

  7. Recipe is great but I wanted to print copies to make with my grand daughters and give each a copy but since I’m on a limited income and printer ink isn’t cheap I wasn’t able to, because I couldn’t find a way to print it without pictures.I guess I’m not tech savvy. Other sites have an option as to whether you want the picture or not. I do like that you give the option of doubling and tripling the recipes though. Now if I could just figure out how to get rid of that picture like the other websites offer. If anyone can help me I’d appreciate it I have 10 grand daughters I wanted to make cookie with that’s ten of each recipe so this isn’t the only one I’m printing.