Peanut Butter Cookies

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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

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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, 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

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.

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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.

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

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Peanut Butter Cookies

Showing 4 of 207 Comments

  • Taz

    I just finished a double batch and they are delicious. I cut the butter in half and replaced it the same amount of applesauce instead, unsweetened, I rolled my cookies into balls and then rolled them lightly in granulated sugar, I also dipped my fork in granulated sugar between each cookie and that helped the sticking issue. This gave the cookies a nice sparkle. Now for molasses cookies and pecan snowballs after that.

  • Sharon Myers

    can i use sea salt instead of reg salt

  • Amelia

    This recipe is awesome! I just started making cookies for the first time and it turned out great, but we think the PB taste is kinda too light.

  • Debbie Jennings

    I mixed the recipe as is but did not let the dough cool whatsoever. Made balls, dunked in white sugar and they pressed fine. Baked at 300 for 15 minutes.. They retained their shape but didn’t really brown.. They came out nice and chewy.. Loved em! Thanks for the Recipe.

  • Michael Abear

    I doubled the recipe and used Peter Pan Creamy Peanut Butter baked on 300 for 13 minutes and they came out great!! Nice and chewy!!

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