Look no further for the BEST Peanut Butter Cookies. With the ideal snap and extra texture from crunchy peanut butter, these cookies are destined to become a family favorite.
I’ve been making this Homemade Peanut Butter Cookie Recipe for years. When a recipe consistently delivers great results, there’s no need to look for another. This version is the one I return to time and again.
Why You Must Make These Cookies
These peanut butter cookies are tender, not overly sweet, and have a satisfying texture from extra chunky peanut butter. They strike the right balance between classic flavor and a bit of crunch, making them perfect for packed lunches, after-school snacks, or when you want a comforting treat at home.
- A simple, dependable recipe that yields consistently tender cookies with a crisp edge and a soft center.
- Using extra chunky peanut butter adds small bits of peanut for pleasant texture and a stronger peanut flavor.
- These cookies are versatile — serve them with milk, pack them for breakfast-on-the-go, or enjoy them with coffee or tea.
The recipe has a lovely family-story charm behind it, but more importantly, it produces reliably delicious cookies that are easy to bake and hard to resist.
Recipe Notes
- Pantry basics: All-purpose flour, granulated sugar, brown sugar, salt.
- Leavening: Baking soda and a small amount of baking powder help the cookies rise and develop a light texture.
- Eggs: Use large eggs at room temperature for easiest incorporation. Set them out an hour or two before mixing, or place them in warm (not boiling) water to speed warming.
- Butter: Salted butter works well in this recipe; make sure it’s softened to room temperature so it blends smoothly.
- Peanut butter: Extra chunky peanut butter is recommended for texture, but smooth peanut butter may be used if preferred. Natural peanut butters can be thinner and may change the cookie texture, so they aren’t recommended here.
- Sugar for rolling: A small amount of granulated sugar to roll the dough balls helps with the classic appearance and prevents the fork from sticking when making the crosshatch marks.
Expert Tips
- Bring butter and eggs to room temperature for a smoother, more even dough. Cold ingredients make mixing harder and can result in uneven texture.
- Check leavening: Confirm baking soda and baking powder are fresh. Baking powder especially loses potency over time; test it by adding a spoonful to very hot water — if it bubbles, it’s still active.
- Choose extra chunky peanut butter to add little peanut bits and boost flavor. If you prefer no visible nut pieces, use creamy peanut butter.
- Spraying a measuring cup lightly with non-stick spray before measuring sticky ingredients like peanut butter makes them release more easily and reduces cleanup.
- Use a medium cookie scoop or a tablespoon to portion even-sized dough balls. Roll them between your palms to form smooth balls, then roll each in a shallow plate of sugar.
- Classic crisscross: Dip a fork into sugar, press down on each dough ball to flatten, then rotate the fork 90° and press again to create the traditional crosshatch. The marks help the cookies bake evenly and give them their familiar look.
- Allow cookies to cool on the baking sheet for about a minute before transferring to a cooling rack. They continue to set as they cool.
Frequently Asked Questions
Peanut butter dough is dense. Pressing a fork into the dough flattens each ball into a disk so the cookies bake evenly. The crosshatch pattern is also the traditional, recognizable look for peanut butter cookies.
Stored in an airtight container at room temperature, these cookies stay fresh about four days. For longer storage, freeze them in an airtight container for up to four months.
You May Also Like
If you enjoy classic peanut butter cookies, you might also like other peanut-forward desserts such as peanut pies, bars, or truffles. These cookies pair well with many dessert variations and often inspire creative spins like chocolate-peanut combos or salted caramel additions.
- Try pairing with milk or coffee for a simple, satisfying treat.
- Use the same dough to create sandwich cookies with a thin layer of chocolate or peanut butter filling.
- Freeze plain dough balls on a tray, then transfer to a sealed bag for quick baking later — bake from frozen with an extra minute or two as needed.
The Best Peanut Butter Cookies Recipe
20 minutes
12 minutes
32 minutes
36 cookies
Easy, old-fashioned peanut butter cookies with a tender interior and crisp edges.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup butter, at room temperature
- 1 cup peanut butter (extra chunky recommended)
- 1 cup brown sugar
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- Additional granulated sugar for rolling dough balls
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Using a mixer with a paddle attachment, beat the butter until smooth and creamy.
- Add the peanut butter and beat for about a minute until combined. Add the brown sugar and granulated sugar and beat until light and fluffy.
- Add the eggs one at a time, beating for about a minute after each addition. Scrape down the sides of the bowl to ensure even mixing.
- On low speed (or by hand), add the reserved dry ingredients and mix just until incorporated. Do not overmix.
- Pour some granulated sugar into a shallow plate. Scoop level tablespoons of dough, roll into balls, then roll each ball in sugar to coat. Place dough balls on prepared baking sheets about 2 inches apart.
- Dip a fork into sugar and press down on each dough ball to flatten, then rotate the fork 90° and press again to form a crosshatch pattern.
- Bake for about 12 minutes, until edges are set and cookies have a light golden color. Allow cookies to cool on the baking sheet for about a minute before transferring to a cooling rack to finish cooling.
Notes
Recipe adapted from Dorie Greenspan. Eggs and butter should be at room temperature for easier incorporation. Smooth peanut butter can be used if preferred, but results will vary with natural-style peanut butter.
Nutrition Information:
Yield:
36
Serving Size:
1 cookie
Amount Per Serving:
Calories: 159
Total Fat: 9g
Saturated Fat: 4g
Cholesterol: 24mg
Sodium: 136mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 10g
Protein: 3g