Peanut Butter Cookies

Photography Credit: Elise Bauer

If there is a Hall of Fame for cookies, peanut butter cookies hold a place of honor, along with chocolate chip and oatmeal raisin. They also happen to be my mother’s favorite cookie, the one cookie she requests when I’m in a cookie making mood. 

The cookies are easy to make! The one gotcha is that in order to hold their cross hatch shape, it helps to chill the dough for several hours before baking.

Peanut Butter Cookies Recipe

  • Prep time: 30 minutes
  • Cook time: 10 minutes
  • Dough Chilling time: 3 hours
  • Yield: Makes about 2 dozen cookies

You can use either smooth or crunchy peanut butter for this recipe. Smooth peanut butter will give you a smoother consistency. Crunchy will give you some bits of peanuts throughout the cookie.

You can chill the dough for less time than the 3 hours the recipe calls for, but it does help the cookies to keep their shape if the dough is completely chilled, which it should be by the 3 hour mark.


  • 1/2 cup butter (1 stick, 4 ounces, 112 g), room temperature
  • 1/2 cup (100 g) white granulated sugar
  • 1/2 cup (110 g) packed brown sugar
  • 1/2 cup (130 g) peanut butter
  • 1 egg
  • 1 1/4 cups (160 g) all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


1 Beat the butter, add sugars, mix in peanut butter and egg: Beat the butter until creamy, 2 minutes. Add the brown sugar and white sugar, beat for 2 more minutes. Mix in the peanut butter and the egg.

2 Whisk dry ingredients, stir into sugar butter mixture: Vigorously whisk together the dry ingredients—the flour, baking soda, baking powder and salt—in a separate bowl. Stir the dry ingredients into the sugar butter mixture.

3 Chill the dough: Wrap dough in plastic and refrigerate at least 3 hours.

4 Preheat oven to 375°F (190°C).

5 Shape into balls, flatten with a fork: Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork.

peanut-butter-cookie-method-1 peanut-butter-cookie-method-2

6 Bake: Bake at 375°F (190°C) until light brown, about 9 to 10 minutes. Remove the cookies from the oven and let cool in their baking sheets for a minute. After a minute, transfer the cookies to a rack to cool completely.

peanut-butter-cookie-method-3 peanut-butter-cookie-method-5

For chewier cookies, bake at 300°F (150°C) for 15 minutes.

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Peanut Butter Cookies

Showing 4 of 196 Comments

  • Tom Harrison

    I just made these and they turned out great!

    I didn’t have baking powder so I just used 1 tsp of baking soda. And I added walnut pieces that I had in the cupboard. I was too lazy to put the dough in the fridge to chill and no problem. I baked them at 300 degrees for 15 minutes and didn’t have a cookie sheet – just an upside down shallow roasting pan:) The bottoms were nice and brown instead of the usual darker color that cookie bottoms want to do. And they are light on the sweet which is perfect. I will definitely do this batch again!!

  • Sicity

    1 c peanut butter
    1 c granulated sugar
    1 egg

    Mix, bake at 350 for 8 minuets and done

    Found it online somewhere and it’s always a hit

  • J Michael

    Wonderful cookies! I go with 2/3 butter, 1/3 coconut oil, and added 4 pods of cardamom, crushed, to this recipe!

  • Sumiran

    I used granulated brown and white sugar mixed but the cookies burned from inside, like the sugar granuals melted and got over cooked. I definitely did something majorly wrong

  • Kay

    For the person wondering why their fork was sticking to the dough, just put the fork in flour before each crisscross. For the person with dry cookies, use less flour and bake a minute or two less.

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