The best Peanut Butter Cookies are soft, chewy, delicious, and rich with peanut butter! An easy Peanut Butter Cookie recipe and a classic favorite cookie!

Peanut Butter Cookies - The best Peanut Butter Cookies are soft, chewy, delicious, and rich with peanut butter! An easy Peanut Butter Cookie recipe and a classic favorite cookie! // addapinch.com

There’s just nothing like these classic Peanut Butter Cookies, so full of rich peanut butter. Pair these soft, chewy delicious cookies with an ice cold glass of milk or a cup of coffee and you’ve got a treat that everyone enjoys. I’m happy to share my easy Peanut Butter Cookie Recipe with you – they’ve been a favorite in my family for many years!

My Peanut Butter Cookies have always been one of my husband’s favorite cookies, so when I start pulling out the ingredients to make them, his eyes get just a little bit wider when I tell him I am making a batch of these cookies. But, I must admit that I’m probably more excited than he is about it! They are the best peanut butter cookies I’ve ever tasted!

It seems like we always have projects to do around the house and the farm. When we clean out closets, Bart and Sam seem to work a little faster than I do. I take trips down memory lane, think of other projects I want to do, and sometimes get a bit distracted. So it doesn’t take long for it to look like they’ve done more than me. Ok, I need some brownie points sometimes. What a great time to bake cookies! And these Peanut Butter cookies are the BEST and a choice that we all love!

Peanut Butter Cookies Recipe - Peanut Butter Cookies are delicious classic cookies! This easy Peanut Butter Cookie recipe is rich with peanut butter, so soft and chewy, and such a favorite treat! // addapinch.com

Not only are these Peanut Butter Cookies absolutely scrumptious, they make beautiful bakery style cookies. Here’s how you make them.

How to Make Peanut Butter Cookies

To make these cookies, you’ll need these simple ingredients.

Ingredients

  • butter – needs to be softened
  • peanut butter – my recipe uses a lot of peanut butter, even double that of other recipes.
  • brown sugar – adds a such richness to these cookies
  • sugar
  • vanilla
  • eggs
  • all-purpose flour
  • baking soda
  • baking powder
  • sea salt
  • sugar for rolling the cookies

Instructions

Preheat. Start by preheating the oven to 350 degrees Fahrenheit.

Cream. You’ll begin by creaming together softened butter, peanut butter, sugars, and vanilla. Then add in the eggs one at time, being sure to fully combine each.

Mix. Next, you will whisk together all the dry ingredients and cream with the peanut butter mixture until just combined. Make sure you are careful to not over mix.

Scoop and Roll. Then scoop the dough and roll into a ball.  You’ll then roll each ball in sugar.

Place on Baking Sheet. After you’ve rolled in sugar, place the cookie dough balls on a baking sheet about 2 inches apart. This is important as the cookies will spread as they bake. Make sure you don’t put the cookies too close together on the baking sheet.

Criss-Cross. Dip the tines of the fork into sugar and press into the top of each cookie to form a criss-cross pattern.

Bake. Bake as directed in the preheated oven.

Cool. Once your cookies are done, remove them from the oven and allow to sit for about 2 minutes to cool before removing to a wire rack to finish cooling completely.

Notes:
I prefer to use either creamy or chunky peanut butter, but natural or lower-fat peanut butters also work. Just make sure well-combined when incorporating into the cookie dough.

Adjust baking time based on your oven. I bake these cookies for 10 minutes and allow to cool for about 2 minutes for the perfect cookie.

Optional Peanut Butter Cookie Add-Ins

You can easily add any add-ins you’d like to these peanut butter cookies!

Here are a few favorites:

  • Chocolate Chips
  • Chopped Salted Peanuts
  • Peanut Butter Chips
  • M&M’s Candies
  • Toffee Bits
    ….and so many more!

But honestly, you really need to try these cookies just right by themselves at least once. They are absolutely the BEST peanut butter cookies I’ve ever eaten. Hands down!

Make-Ahead Peanut Butter Cookies

Freezer Instructions

For an easy make ahead peanut butter cookie recipe, prepare your cookie dough, through rolling in the sugar, and place onto a parchment lined baking sheet. Place into the freezer and freeze for 30 minutes. Transfer your cookies to a freezer-safe zip top bag and store in the freezer for up to 3 months.

When ready to serve, simply remove from the freezer-safe bag and place onto a parchment lined baking sheet. Bake as directed, adding about 3 minutes to the baking time.

Other Favorite Cookie Recipes

Flourless Peanut Butter Cookies – delicious and grain-free and dairy-free!

Best Chewy Chocolate Chip Cookies

Best Chewy Sugar Cookies 

Chocolate No Bake Cookies 

Classic Buttery Spritz Cookies

Here’s my recipe for my Peanut Butter Cookies. I hope you love them as much as we do!

Peanut Butter Cookies Recipe

The best Peanut Butter Cookies are soft, chewy, delicious, and rich with peanut butter! An easy Peanut Butter Cookie recipe and a classic favorite cookie!

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 24
Course Dessert
Calories: 263kcal
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

  • 2 sticks butter softened
  • 2 cups peanut butter creamy or chunky
  • 1 cup brown sugar packed
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup sugar for rolling

Instructions

  • Preheat oven to 350º F.
  • Cream together butter, peanut butter, sugars, and vanilla. Add in eggs one at time, being sure to fully combine each.
  • Whisk together all dry ingredients and cream with peanut butter mixture until just combined. Be careful to not over mix.
  • Scoop dough and roll into a ball and then roll in sugar and place on baking sheet about 2 inches apart as the cookies will spread.
  • Dip tines of the fork into sugar and then press into the top of the cookie to form a criss-cross pattern.
  • Place in preheated oven and bake between 10 - 15 minutes, depending on your oven.
  • Remove from oven and allow to sit for about 2 minutes to cool before removing to a wire rack to cool completely.

Notes

I prefer to use either creamy or chunky peanut butter, but natural or lower-fat peanut butters also work. Just make sure well-combined when incorporating into the cookie dough.
Adjust baking time based on your oven. I bake these cookies for 10 minutes and allow to cool for about 2 minutes for the perfect cookie.

Nutrition Information

Calories: 263kcal | Carbohydrates: 35g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 201mg | Potassium: 179mg | Fiber: 1g | Sugar: 23g | Vitamin A: 20IU | Calcium: 24mg | Iron: 1.1mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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31 Comments Leave a comment or review

  1. Oh, Robyn. I was so hoping that you would share this recipe after I saw that Instagram picture yesterday. They look amazing. I should not be reading this before breakfast because I could totally go make these instead of something healthy. Wait…I will start with healthy and then make them for an afternoon snack. That sounds like a much better plan. 🙂

  2. Robyn, just made these. So so so yum! I crushed some maldon sea salt flakes cause wasn’t sure if the big flakes would disperse enough. Do you use fine or coarse sea salt when you make?

  3. Hi Robyn,
    Love your website! Love the chocolate cake, wanna try these cookies and I’m from Australia could you please tell me how many grams are in a stick of butter? 250grams? Thank you…keep the treats coming!

  4. Hi Robyn! I love these cookies but since we moved out of the country, they don’t have butter, peanut butter and baking soda , brown sugar , also sea salt…., They have peanut butter here but it’s very liquidy ; it’s not chunky or a mostly like creamy, so will the peanut butter work??? Thanks!!!

  5. Hello Robyn! I have a few question about these FANTASTIC cookies!!!
    1.) I have peanut butter but its runny. And will that work for this cookie???
    2.) I have baking powder but not baking soda??? Do I have to have to use baking soda?
    3.) Do I have to use brown sugar because ??? ( I don’t have brown sugar, I have regular white sugar ).
    4.) I was wondering; do I have to use sea salt??? Can I just use regular salt instead???

    ******Thank you for everything Robyn!!! I hope you reply back soon because I really want to make these cookies as soon as possible by the way.:)

    1. Hi Grace,
      I hope you are doing well. I hope you do make these cookies! They are fabulous and you don’t want to miss them!

      1. I would make sure to use fresh peanut butter. Sometimes, if it is a natural peanut butter, it looks runny but when you stir it then it combines again. While I’ve not tried it, I wouldn’t recommend natural peanut butter for this recipe. I use Jif Creamy Peanut Butter.

      2. I would use baking soda in this recipe. While baking powder and baking soda both perform similar functions, baking powder does have additional ingredients that aren’t really needed in this recipe.

      3. While granulated sugar may work just fine in a cookie recipe, you won’t have the same result in the final taste or texture of these peanut butter cookies that you will if you use brown sugar. I would use brown sugar for the optimal result in these peanut butter cookies.

      4. Sure, you can use regular salt. You may need to increase the amount of salt you use if you use regular salt. It should work just fine in these cookies.

      Good luck and let me know how they turn out for you!

  6. Hi Robyn! Thank you for replying back! I really want to make these cookies so bad, but since I have moved out of the country; they don’t have like creamy or chunky peanut butter or brown sugar and probably baking soda. But when I go to these stores/markets, I will try to check because I really these cookies!!! But, I am really looking forward to these cookies!!!;)

    Thank You

  7. Hi Robyn

    These cookies must have a big peanut butter flavor to them, this is the first recipe I’ve ever seen that uses 2 cups of peanut butter.

  8. The ones that trned out were great after they cooled bt the others crumbled. I tried to use my new NuWave infared oven that I got for my birthday last month for a few and don’t reccommend that at all. I am a work in progress. I took pictures but I dont know how to get them on here.

  9. Oh, and I used gluten free flour that is supposed to b 1:1 ratio as the one who eats these most is allergic. Maybe that is the problem???

  10. Hi Robyn, these cookies look awesome! After trying your chocolate cake and loving it… i’m interested in trying your other recipes. Just wanted to know if these are chewy or crumbly peanut butter cookies? Thanks again!

    1. How sweet of you to mail these cookies to your grandson! I’m sure he will appreciate getting these in the mail from you, Margaret!
      A friend of mine, Bridget at Bake at 350, has directions for packaging and shipping cookies.
      Thanks so much! xo

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