Peanut Butter Cookies

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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.

Updated from the recipe archive. First posted in 2005.

Peanut Butter Cookies Recipe

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  • 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.

Ingredients

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

Method

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

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Showing 4 of 185 Comments

  • Nikki

    my kids and my husband all agree this is the best cookie i’ve ever made! I found I had to short the time in the oven down to more like 7 min and then let them sit for 1 minute on the cookie sheet and then slid the silpat off onto the cooling rack for another 1 minute and then on the cooling rack. They come out just right. I keep a piece of bread on something (parchment/wax paper/saran) inside the cookie container to keep them soft (if the bread touches the cookie, the cookie will fall apart). I have to add a little salt because we use store ground peanuts without salt.

  • Noelene

    My Grandchildren always wanted Chocolate Chip cookies until I made your Peanut Butter Cookies now they are number 1 favourite….I cannot keep up to the demand…delicious

  • Katie

    Delicious! Even making these in Norway where their different ingredients seem to mess up every recipe, these are the only peanut butter cookies I have made to turn out absolutely perfect!

  • Benny B

    The BEST peanut butter cookies ever in the whole wide world!!!!!!!!!

  • Dani

    These may be the best cookies ever. I will absolutely make these again and again

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