Classic Peanut Butter Cookies

This classic peanut butter cookies recipe is the king of all cookies! It is the quintessential peanut butter cookies recipe with tons of nutty flavor and the classic texture- complete with the fork marks on the top!

Beyond that, it makes perfect cookies time after time. With a slight adjustment in baking time, you can control the chewiness, and they’re made with simple pantry ingredients. These classic peanut butter cookies are just like Grandma used to make.

I hope you’ll try our peanut butter chocolate chip cookies, no-bake peanut butter bars, peanut butter oatmeal chocolate chip cookies, or peanut butter pretzel bitesnext!

Turn on the oven, and let’s bake these!

What I Love This Recipe

You simply can’t go wrong with this classic peanut butter cookies recipe, but here are my top favorites things!

• Simple, quick prep
• Uses simple pantry ingredients
• Makes a big batch
• Can be as crisp or chewy as you like

Peanut Butter Cookies Ingredients

• Butter: To make the best peanut butter cookies, you need to use butter. Margarine will not give you the same results.
• Sugar: Granulated sugar.
• Brown Sugar: Another key factor is the use of brown sugar, which has a high moisture content. (Granulated white sugar, on the other hand, typically makes cookies crispier by absorbing moisture.)
• Egg: A large egg, at room temperature.
• Vanilla: I use real vanilla, not imitation.
• Peanut Butter: I like Jif brand (not a paid endorsement!)
• Flour: All-purpose flour. I use Gold Medal (again,not a paid endorsement!)
• Salt: Regular salt, not coarse.
• Baking Soda: To give the cookies their rise.

Peanut Butter Cookies Notes

• Order of mixing – The order of ingredients is more important than you may think! Overmixing baking soda will lessen its leavening properties. For this reason, it is typically added near the end of the blending process.
• Avoid overmixing- Stop mixing the dry ingredients as soon as the last streaks of flour disappear. Overworking the dough develops gluten and makes your cookies tough. You can mix the flour in by hand to be extra careful.
• Peanut butter selection – While this recipe calls for smooth peanut butter, feel free to experiment with your household favorite! Some prefer a crunchy blend for an extra nutty result, and others swear by all-natural varieties with minimal additives.
• Rolling in extra sugar –“Rolling in sugar” just means giving the cookie dough balls a dip in a small bowl of extra sugar and rolling them once or twice around to coat. This will give your homemade peanut butter cookies the characteristic sweet, slightly crunchy exterior.
• Fork dipped in sugar – You may have trouble getting the sugar to stick to the fork if it is dry. Dampen the fork before coating, and the sugar should transfer to the dough when you make the crisscross pattern. The crosshatch ensures that the center of the cookie, in fact, bakes, and also generates more surface area for browning.
• Baking time – To keep them soft and chewy, they must be slightly underbaked when you pull them out of the oven. Their edges are of course set, but they don’t really brown. The center should be slightly raw. These cookies, even more than most, harden as they cool.
• Check the temperature – Remember every oven bakes at different temperatures. Even if you have a thermometer in your oven, please don’t rely on exact baking time, visually check the cookies to determine when they are done!
• Use brown sugar – Another key factor is the use of brown sugar, which has a high moisture content. (Granulated white sugar, on the other hand, typically makes cookies crispier by absorbing moisture.)
• Crunchy peanut butter cookies – If you or your family prefers cookies with a bit more crunch, simply leave them in the oven until the edges are a little darker brown and the center is not over soft. Remember that they will harden further during the cooling process, so don’t overbake.
• Substitutes – If you don’t want to use eggs, substitute 1/4 cup of applesauce. A pinch of baking powder will give the applesauce the additional properties it needs to stand in for the egg. To make without butter, substitute coconut oil, olive oil, or dairy-free yogurt.

How To Make Classic Peanut Butter Cookies Recipe

1. Preheat oven the oven.
2. In a large bowl, cream the butter, granulated sugar, and brown sugar using a hand-held electric mixer.
3. Add egg and vanilla and continue to beat until well mixed.
4. Add peanut butter and mix until well mixed.
5. Stir in flour, salt, and baking soda until well combined.
6. Roll dough into 1 1/2 inch balls then roll in extra sugar. Place 2 inches apart onto prepared cookie sheets; flatten balls in a criss-cross pattern with fork dipped in sugar.
7. Bake.

***See the full instructions below.

How to Store and Make Ahead

• Can You Freeze Them? Absolutely! You can freeze the dough or the baked cookies.
  • For the dough, roll into balls, put on a cookie sheet, and flatten with a fork. Freeze on the sheet for 2 hours and put the dough balls in a freezer bag.
  • To bake, defrost for 5 minutes and roll them in sugar before putting them in the oven. The cookie dough can be stored in the freezer for up to 2 months.
  • For baked cookies, allow them to cool completely. Put the cookies in a freezer bag. For maximum freshness, wrap the cookies in cling wrap before putting it into the freezer bag. Baked cookies can be stored for 6-12 months in the freezer.
• Make Ahead Tips: The cookie dough of this classic peanut butter cookies recipe will hold in the fridge for 2 days. You can make it ahead of time and bake them fresh when you’re ready!
• How Long Can You Keep This? According to food handling guidelines, this classic peanut butter cookies recipe will hold for about 2-3 weeks in the pantry and 6-12 months in the freezer.

More Peanut Butter Yumminess!

• Buckeye Recipe
• Buckeye Cookies
• Peanut Butter Lasagna
• Peanut Butter Pie
• Dark Chocolate Peanut Butter Truffle Brownies

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

Save Recipe!

Print Recipe Pin Recipe

Classic Peanut Butter Cookies

You can never go wrong with classic peanut butter cookies. They're full of peanut butter flavor, and you can make them as crispy or chewy as you like!

Prep Time10 minutes mins

Cook Time12 minutes mins

Total Time22 minutes mins

Servings: 12 cookies

Author: Kathleen

Ingredients

• ▢ 1/2 cup butter, at room temperature
• ▢ 1/2 cup granulated sugar, plus extra for rolling
• ▢ 1/2 cup dark brown sugar, firmly packed
• ▢ 1 large egg
• ▢ 2 teaspoons vanilla
• ▢ 1 cup smooth peanut butter
• ▢ 1 cup all-purpose flour
• ▢ 1/4 teaspoon salt
• ▢ 1/2 teaspoon baking soda

US Customary - Metric

Instructions

• Preheat oven to 350ºF (177ºC). Spray a cookie sheet with nonstick cooking spray or line it with parchment or Silpat mats.
• In a large bowl, cream the butter (1/2 cup), granulated sugar (1/2 cup), and brown sugar (1/2 cup) using a hand-held electric mixer, until well mixed.
• Add egg (1) and vanilla (2 teaspoons) and continue to beat until well mixed.
• Add peanut butter (1 cup) and mix until well mixed.
• Stir in flour (1 cup), salt (1/4 teaspoon), and baking soda (1/2 teaspoon) until well combined.
• Roll dough into 1 1/2 inch balls then roll in extra sugar. Place 2 inches apart onto prepared cookie sheets; flatten balls in a criss-cross pattern with fork dipped in sugar. 
• Bake 12 minutes for chewy cookies or 15 minutes for crispy cookies or until edges are lightly brown and the cookies look dry on the top. Allow the cookies to cool on the baking sheet before removing to cool completely on a wire rack. 

Fans Also Made:

• 
  Easy Peanut Butter Fudge Recipe
• 
  Maida Heatter's " The Georgia Pig Peanut Brittle"
• 
  Oatmeal Peanut Butter Cookies
• 
  Peanut Butter Blossoms

RATE THIS RECIPE

Save Recipe!

Notes

1. Order of mixing - The order of ingredients is more important than you may think! Overmixing baking soda will lessen its leavening properties. For this reason, it is typically added near the end of the blending process.
2. Avoid overmixing- Stop mixing the dry ingredients as soon as the last streaks of flour disappear. Overworking the dough develops gluten and makes your cookies tough. You can mix the flour in by hand to be extra careful.
3. Peanut butter selection - While this recipe calls for smooth peanut butter, feel free to experiment with your household favorite! Some prefer a crunchy blend for an extra nutty result, and others swear by all-natural varieties with minimal additives.
4. Rolling in extra sugar -“Rolling in sugar” just means giving the cookie dough balls a dip in a small bowl of extra sugar and rolling them once or twice around to coat. This will give your homemade peanut butter cookies the characteristic sweet, slightly crunchy exterior.
5. Fork dipped in sugar - You may have trouble getting the sugar to stick to the fork if it is dry. Dampen the fork before coating, and the sugar should transfer to the dough when you make the crisscross pattern. The crosshatch ensures that the center of the cookie, in fact, bakes, and also generates more surface area for browning.
6. Baking time – To keep them soft and chewy, they must be slightly underbaked when you pull them out of the oven. Their edges are of course set, but they don’t really brown. The center should be slightly raw. These cookies, even more than most, harden as they cool.
7. Check the temperature – Remember every oven bakes at different temperatures. Even if you have a thermometer in your oven, please don’t rely on exact baking time, visually check the cookies to determine when they are done!
8. Crunchy peanut butter cookies – If you or your family prefers cookies with a bit more crunch, simply leave them in the oven until the edges are a little darker brown and the center is not over soft. Remember that they will harden further during the cooling process, so don’t overbake!
9. Substitutes – If you don’t want to use eggs, substitute 1/4 cup of applesauce. A pinch of baking powder will give the applesauce the additional properties it needs to stand in for the egg. To make without butter, substitute coconut oil, olive oil, or dairy-free yogurt.

Nutrition

Serving: 12cookies | Calories: 292kcal | Carbohydrates: 33g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 286mg | Potassium: 172mg | Fiber: 1g | Sugar: 19g | Vitamin A: 260IU | Calcium: 21mg | Iron: 1mg

DID YOU MAKE THIS RECIPE? I'D LOVE TO SEE!Tag @GonnaWantSeconds or #gonnawantseconds on Instagram!

© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

 

Pin

Share

Email

7K Shares