Love this recipe! I substitute they butter with coconut oil for my lactose intolerant son and they turn out great and crunchy.
This is a great recipe
!These were by far the best peanut butter cookies we’ve made to date. I used self rising flour and a dash of vanilla extract. They taste so good!
Can I mix some oatmeal into the dough, or would this affect the way to cookies cook? And if so, how much oatmeal could I use?
Hi Sabrina, good question, I don’t know! If you try it, please let us know how it works out for you.
Good but next I’ll double the PB. They didn’t have that much PB flavor. Also, I didn’t chill the dough and the crisscross came out perfect.
Great recipe my nephew loves them
I substituted crunchy peanut butter and added 2 tablespoons cookie butter.Ooh so good! Thanks Elise
Did doubling the amount of PB change the consistency of the dough and ending cookie?
Delicious….I did use full cup of smooth peanut butter and half cup crushed lightly salted peanuts. Also, I did dunk fork in sugar before criss cross pattern and put them in at the 375 for 10 minutes and they were perfect .
I’m so glad you liked them MJ!
Hi, these i think will be very good, BUT i have a complaint: why does it have to chill in the fridge for 3 hours?!?!?!? That’s a huge amount of time! And I’m starving!
Worst peanut butter cookies I have ever made. Way to dry & very little peanut butter taste. Ended up throwing the cookies away because they tasted so bad. Would never recommend this recipe to anyone.
A bit sweeter and less intense peanut taste than the ones I had at home as a kid. Not bad though.
I made these and they are very good. I’m not a PB cookie fan but enjoyed these. The only thing I did different was I put a tsp fine sea salt with 4 tbl sugar to roll the cookies in. The salt just made the flavor pop.
came out too powdery/dry. maybe i did something wrong or is that the texture they’re supposed to be?
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.
can i use sea salt instead of reg salt
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.
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.
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!!
I just made a Gluten Free version of this recipe and they turned out fantastic!!!
Substitute the flour for:
– 3/4 C coconut flour
– 1/2 C rice flour
I just made these today. I got a little impatient and only allowed 2 hours chill time. I couldn’t press the fork in without the cookie sticking, so i decided to not use the fork at all. Lines or no lines, these cookies are delicious!
Loved them…just took them out of the oven and couldn’t resist a bite…heavenly ..thank you:)
These are great will be making these again and again. I didn’t have time to bake them left the dough in refrigerator overnight. Turned out great
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!!
1 c peanut butter
1 c granulated sugar
Mix, bake at 350 for 8 minuets and done
Found it online somewhere and it’s always a hit
Wonderful cookies! I go with 2/3 butter, 1/3 coconut oil, and added 4 pods of cardamom, crushed, to this recipe!
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
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.
These were the best penut better cookies I have ever had!!
I’ve tried this recipe several times, each time they come out so dry and crumbly–they turn into powder in your mouth. Definitely requires some tweaking, but decent enough for a work luncheon or the in-laws. Simple recipe!
This is my favorite cookie recipe. I make it all the time in huge batches. My family really loves it. Making it as we speak!
My cookies keep sticking to the fork. Am I doing something wrong with the batter, or is there a trick?
Sounds like the batter is a little wet and perhaps not chilled enough.
Try dipping your fork in sugar before pressing the cookies, do that for each cookie.
I keep a little saucer of sugar nearby and put my fork in it between each cookie. It helps the fork not stick and a little sugar on the top is yummy!
This is the same pbc recipe my mom has made since I was a child and I’m 52. Never chilled the dough. Just dipped the fork in flour and pressed.
would it be ok if i didnt chill the dough?
If you don’t chill the dough sufficiently, the cookies will not hold their shape as well and they may spread.
Can this recipe be doubled, tripled, or quadrupled by using simple math? Or, do some of the ingredients need modification, e.g., eggs? This small recipe does not make enough of this absolutely delicious cookie! Do you have this recipe in grams?
Hi Gary, you should be able to easily scale up the recipe. Just double (or triple or quadruple) the ingredient amounts. I just added the metric measures as well, thanks for the nudge!
How many did it make?
If I use natural peanut butter instead of processed peanut butter, do I need to adjust the amounts?
Hi Heidi, I usually use natural peanut butter. I just make sure to stir it up thoroughly first because the oil tends to separate.
Very yummy, many thanks for the recipe!
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.
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
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!
The BEST peanut butter cookies ever in the whole wide world!!!!!!!!!
These may be the best cookies ever. I will absolutely make these again and again
Seriously the best peanut butter cookie recipe out here! I tried a different recipe and was so disappointed my cookies came out doughy and almost bread like, but these came out perfectly! This recipe is an absolute winner
I love peanut butter cookies but my son has a peanut allergy so we are a peanut free house. So I switched the peanut butter for Sunbutter and you can’t tell the difference. Still tastes great and I get my favorite cookie. So if your like me and have a child with a nut allergy it’s a great alternative to a classic.
I added a little vanilla!! So good!!
You should really put that they have to be refrigerated at the top. Me and my friend had a little bit of a difficulty. :/ we tried to make these at 9 o’clock at night. Needless to say they weren’t refrigerated.
They turned out great though
Anybody know whether dark brown sugar or light brown sugar works better with this recipe? I have both. I’ll probably try half and half but was wondering if anyone has an opinion on the matter.
Peanut Butter cookies are some of my families favorite cookies and I Just wanted to let you know how much my family enjoyed these. My hubby usually makes the basic cookies, and I usually make the fancy ones. My 9 year old daughter made these with minimal help this time and hubby says she stole his crown :) They are easy enough she can do them by herself and will be asked to often. Thank you for the awesome recipe!
My family loved these.! Thanks for the recipe
Great recipe! Used crunchy p.b. and added mini Reeses mini pieces and 1/2 tsp. vanilla. I made the cookies 1/4 as large as called for because my autistic nephew loves them that way. 8 minutes was perfect. Will make often!
Is parchment paper the same as ungreased cookie sheet? Should I put the parchment paper on the tray (without any grease/butter) and the put the balls of doughs on it then bake?
Using parchment paper is like using a greased cookie sheet. You do not need to add anything to the parchment paper for these cookies.
These cookies remind me of my childhood and the cookies my mom used to make right down to the pattern. I was never a huge fan of peanut butter, but pb cookies are just lovely. Nicely done!
I tried it and it was the best!!!!!!!!!
I did this !! Thank you so much.
Hey there all who have problems with eggs when baking. Substitute Mayo for eggs. Any mayo works. Even the low fat ones do. Just substitute 1 full tablespoon for 1 egg and you will find your baking fluffier, lighter, less carbs, less glutens, and great flavor. It works for cookies, cakes, pies, frostings, etc. Linda
You can’t remove/reduce gluten by switching to mayonnaise. The gluten is in the flour, not the mayo. Source: celiac girlfriend, and I’m a gluten free specialty baker……
So yummy!!! I added 2 tbsp. of cocoa powder, and it added a rich chocolately flavor!!! Definetly using this recipe again!!!!
After dinner I was craving something sweet for dessert but didn’t have anything. I stumbled across this recipe and had everything readily available in my cupboards! They came out delicious,thank you for sharing and helping me satisfy my sweet tooth. PS hubby was a happy camper as well because PB cookies are his favorite!
Yum! These are perfect … perfect size and perfect taste. I rolled them in a little bit of sugar before flattening them and making the crisscross. Love the tip about putting them in the refrigerator for a few hours. They held their shape wonderfully. This is my new go-to recipe for peanut butter cookies. Thanks.
Best peanut butter cookie I’ve ever made. I didn’t have an electric mixer, so needed something easy. I didn’t have baking powder either, but used 1/8 tsp baking soda with about 1/2 TBS lemon juice. I also used whole wheat flour. These are “WOW” cookies :)
This is a great peanut butter cookie recipe. I have made them many times and they are always a hit with friends and family!
Ok. I stumbled upon this website and was I ever glad! I fondly remember my Maternal grandmother making these for me and my sister and then ultimately making them with us. I like others made some changes, a bit of vanilla and more peanut butter for a stronger peanut butter taste. I also added a sprinkle or two of cinnamon. I chose to bake them at a lower temp for 15 minutes and once I racked them I added a dark chocolate kiss to the center of a few. Can you say delicious and amazing? I saw other PB cookie recipes and felt they did not compare to my loving childhood memory. This one hit the mark!
OMG!!!! thanks for the recipe, my family adored it. Look forward in trying more recipes.
I’ve been baking this recipe for a few years now and always come out wonderful. I use cake flour to bake mine instead of regular all purpose flour. But my question is Can I use this recipe to make chocolate chip cookies by just omitting the peanut butter and add chocolate chips, cool then bake?
Hello Joshua, I don’t know. If you try it, please let us know how it turns out for you.
Hey Elise I finally got a chance to bake this recipe into chocolate chip cookies. I omitted the peanut butter and added a tsp of vanilla extract and chocolate chips and chilled for three hours like the recipe calls for and let me tell you those cookies were gone literally within 20-30 minutes of me putting them out. I’ve also used this recipe’s base to make Heath bar cookies came out perfect for me.
I’m eating the cookies I made from this recipe right now! They are the best peanut butter cookies I’ve ever eaten, let alone baked myself!
I made one batch of the chewy and one of the crunchier (which wasn’t too crispy but “just right”) cookies and they both turned out great! I’m still trying to figure out which batch I like the best… but I’ve made myself a little sick eating too many cookies…
This might sound like a silly warning, but I was shocked by how much these cookies grow when baking! I didn’t have the last batch spread out far enough and they kind of baked together. So I’d suggest making sure they are as evenly spaced as they are in the picture above!
These cookies are fantastic! I make them all the time for different occasions and they are always a huge hit. Thanks for another great recipe.
Is there a reason why we can’t just bake them right away. This is the first time making cookies. I thought I would ask. Thank you Brenda.
They will hold their shape better if chilled first. ~Elise
These turned out amazing! My husband can’t stop eating them either! Thanks for this great recipe! I think I may make it bulk, how long do you think the dough lasts in the refrigerator?
I would say 2 days. After that, probably a little iffy. ~Elise
Made these peanut butter cookies for my family and they were gone in minutes. Baking in the lower heat oven left them chewy and delicious. I will make these again at the insistence of my family!
Thank you, the recipe is very simple and cookies are very tasty! Next time I will try to add a little bit less sugar but it is up to everyone.
Ok, this is going to sound completely crazy but I had bacon bits (real bacon pieces, NOT the faux bacon bits) to these cookies. So yummy. We love peanut butter and bacon sandwiches in my family and adding bacon to these is just amazing. Love the site!
I just am so in love with these cookies they are the best cookies ever.My dad is in love with them as well as I am!!! They always turn out really really really yummy!!!!!
Wow these are very good cookies. I cooked mine at 325F for 12min. Yummmmyyyyy Tks for the recipe
These cookies were really great,thanks so much for posting recipe,ciao
I made these last night and enjoyed them! The recipe was easy. I added chunky almond butter to my recipe as well, did not refrigerate just placed dough right on the baking sheet and they still came out nice.
P.S. my 4 yr old son and I made chocolate chip Mickey Mouse faces on them.
This is the best peanut butter recipe..I have ever tasted and baked..I will no longer use any of the other old peanut butter recipes I have set a side..I could not stop eating these ones.
we love this recipe!! we live in france so things are a bit different – ie) our brown sugar (we use brown cane sugar) and peanut butter (less sweet), but these come out perfectly every time! such a treat – thank you.
Wow! These were great! A little sweet so if you aren’t a fan of sweet peanut butter cookies, I’d cut back on the sugar. They spread out a lot when I cooked them.. hahaha. Much more than 3 inches (maybe I just used too much cooie dough though) but other than that they were great! Wonderful recipe! Thanks :D
i love this recipe..it tastes even better with a teaspoon of honey!
wonderful cookies! my aunt use to always make peanut butter cookies for me as a child and today I was craving them. They were just like I remembered. This recipe is awsome.
two words and a zing A – MAZE – ZING! i love love love this recipe! i absolutely love them and see myself making them many many more times!!! my husband love’s them too Kudos to you!!! (: GREAT RECIPE ELISE.
Hi can you use margarine instead of butter and do you use unsalted butter or regular butter?
I only cook with butter. No idea of how margarine would work in this recipe. Use unsalted butter for any recipe on this site that calls for butter. ~Elise
Thank you so much almost as good as moms!!!!I actually put a hershey kiss on top of mine !! Excellent.
To be honest these weren’t the best PB cookies I have made. Something is just not right. After baked the texture of the cookies was not as pleasant as I though they might be.
BEST COOKIE RECIPE EVER! Thank you so much :)
My family and friends loved these! I used chunky peanut butter instead, they came out great! I baked them for about 20 min @ 300 F because at 15 min, they didn’t come out right. I guess it’s different for every oven. I will definitely make these again! ^_^ Thank You!
I am just a kid, and sometimes things I bake don’t really work out. :) However, I was able to make these peanut butter cookies easily–without blowing up the kitchen–and they tasted GREAT! I used 1/4 cup of sugar and 1/2 cup of brown sugar and that served to make them a little less sweet, better in my family’s opinion. We loved them! Thank you!
i didnt really care for them.
This is the BEST cookie recipe of all time! 100% buttery goodness. Thank you soooo much. I love the texture of this cookie so much that I would like to make variations with the same cookie dough. What could I do to turn this dough into a basic cookie dough. What could I replace the peanut butter with? Please help. Thanks again!
Peanut butter cookies are in a class of their own. The fat and the protein in the peanut butter are both going to affect the texture of the cookie. Don’t know if you can get that texture any other way. ~Elise
I made these with almond butter instead of peanut butter. Delicious recipe. Thanks!
Mmm… Perfect! :) I love the mix of buttery-peanut buttery goodness! I can’t wait to try more of your recipes!
Had to make cookies in a hurry as a “thank you” gift for a neighbor who mowed my grass. This recipe was easy and the cookies came out perfectly, even though I didn’t refrigerate the dough. I used the chewy option.
Is this light brown sugar or dark brown?
Makes no difference. Whatever you have on hand. ~Elise
omg, i made a lil boo boo. i tried to make two batches at once, but only started with the butter.
i did all the recipe as posted except i put twice as much of butter..lol and i also added about 1-1 1/2 cups of semi sweet chocolate chips to the batch.
even after the three hour wait its was kind of sticky to the plastic wrap but i used a spoon to grab the dough amounts and keep excess flour on my hands to roll balls, i didnt flatten them i let them cook as is.
on a cooking sheet i cooked them on 375 for about 15 mins,3 width/4 length(12 total) let them cool down and omg! nummy nummy nummy, they came out crunchy, thats how i like em….
LOVE the cookies !!!!!!!!!!!!
If you dip the fork in flour to make the crosshatches, it does not stick to the dough. Great recipe. ;)
SO good….. but i only put them in the refrigerator for around a hour and half cooked for 12 minutes and they as good as the first batch with 3 hours in the fridge but third batch got BURNT!!!! =( i wanted more cookies but i got to wait till tomorrow…….
I’m not a big peanut butter cookie fan, but I love these! They remind me of a sugar cookie almost – with a touch of peanut butter. Appreciate the chewy version too.
I use natural pb – used it in this recipe and all I can say is YUMMY! didn’t need to make any adjustments – I lost the recipe i’ve used since I was a teen and this is the first one i’ve tried that measured up. Thanks
My 3year old and I just finished making and tasting these cookies. First off yummmmmm-E!
We did add some reeses chips to the top of a few and colored candy sprinkle for color to some other… and nuts to others.
They all turned out great and a very easy project for the lil one and myself.
Before I make these cookies — does it matter if I use p.b. w/ hydrogenated veg. shortening, i.e. the name brand stuff? Can I make them w/ freshly ground p.b. — healthful stuff? Do I need then to tweak the shortening amount?
Hmm, good question. I use the healthful peanut butter, without any ingredients beyond peanuts and salt. But so many people have used this recipe with good results, I can’t imagine that they are all using that type of peanut butter. I think you’ll be find with either type of peanut butter, without having to make any adjustments to the recipe. ~Elise
I love peanut butter cookies and found this recipe. I followed it to the “T” and I am stunned that apparently I’m the only person here who couldn’t make the markings with the fork on them. The fork would stick to the cookie everytime ~ it was a real pain. Also they spread out on the cookie sheets as they baked and would up being really thin (although tasty) cookies. Sorry, but I will not use this recipe again.
This is honestly the best peanut butter cookie recipe I have ever used. I tried another last week and the dough crumbled in my hands, it was awful. I will never use another again!
Toni: I just made these with natural chunky peanut butter and they turned out great! I added ginger to them, too. I stumbled across Elise’s pb cookie recipe years ago and have never used another pb cookie recipe since!
I have found a shortening that has NO trans fats and I buy it at my local coop..it works great!!!!
Spectrum Organic all vegetable shortening
Hope this helps someone :)
A question about the peanut butter…
I’ve skimmed all your responses and haven’t seen one pertaining to PB. We use Smuckers natural peanut butter in my house – as I’ve never made a peanut butter cookie before (and would like to try this recipe), does the type of peanut butter you use make a difference? Would I need to go buy say, Jiff or Skippy for this recipe, or do you think the thick gritty Smuckers would work just as well?
Thanks as always!
Hi Toni, hmm, I don’t know. We usually buy some sort of natural peanut butter from Whole Foods, so that’s what I’ve made it with. The type I used was smooth. ~Elise
these are the best yet and the flavor is poetry.
I made these last night, did the chewier version- my goodness, so delicious! The only thing I modified was I added another heaping spoonful of peanut butter since some of the reviews said the flavor wasn’t as strong as they’d like. This is a great, simple recipe. I had the dough in the fridge for just over 2 hours and it worked just fine.
Tonight I’m going to add some jelly on top before baking and try for a PB & J cookie.
Thank you for the great recipe, I look forward to trying some more from your blog. : )
My husband just had some. He asked how much crack was in them. Thought that would make you chuckle!
Perfection! Sprinkled w/ coarse sea salt for my husband, rolled in sanding sugar for me. I love them both.
I’m calling them “Kosher for Tucker” cookies. Tucker is my Golden Retriever. And he loves peanut butter. Typically, my pb cookies have chocolate chips in them, a no-no for Tucker.
He says thank you. :)
This is the 2nd time I have used this recipe. The 1st time was just last week! This recipe is marvelous! My boyfriend is a pb fanatic and these cookies are right on time. I just wish that the cookies weren’t being eaten as fast as I can make them!
My dad and I are both nuts for peanut butter and honey, so I tried adding in about 2 tablespoons of orange honey. They’re baking in the oven right now! :)
I was really craving chocolate today, so I added a tbsp of nutella, a tbsp of baking cocoa, and an extra tablespoon of sugar. These turned out GREAT! yum :)
I was craving peanut butter cookies today and stumbled upon this recipe. I made the chewy version and was quite impressed. I added a tsp of vanilla to the final stage, as well as an extra tablespoon of peanut butter for good measure. To me they were still missing something, so I am going to go for the crunchy pb next time. Thanks!
To everyone wondering, brown vs. white sugar is, besides flavor, mostly a comparison of moisture contents and texture. Assuming you keep the same baking time, you should be able to successfully substitute part of the brown sugar for white to the result of a crunchier cookie. Also, the ones made with more brown sugar will keep “fresh” longer, too – something about the molasses in brown sugar being more hydroscopic than white alone.
This recipe was a hit with my friends and family…. People that NEVER eat peanut butter and absolutely HATE PB cookies continue to ask me if I will make more of this recipe!! Huge Hit!! (I made the chewy version)
These are wonderful! I used almond butter instead of peanut butter and ground additional almonds into flour, which I substituted for a little of the flour…and used freshly ground whole wheat instead of white flour. This made the cookies more crunchy AND healthier. I wouldn’t have been able to pull off a whole wheat cookie that was so yummy without the nut butter. Next time, I will leave out the salt as I found them too salty.
Thank you for this wonderful recipe. :)
I love the idea of using almond butter instead of peanut butter for these cookies. Thanks! ~Elise
These were the best peanutbutter cookies ever! Super easy to bake… I can say that because I’m 14!I was expermenting one day and I really wanted peanut butter blossoms so what I did is I made a double batch and instead of using 1 cup of butter I used 1/2 cup of butter and 1/2 cup of shortning. Everyone in my family loved them! I put the choclate in right after and sprinkled a little sugar on top and they were perfect! When my family goes on big desert trips, it is when I usually make these and they are a huge hit for the community dinner. Thank you so much! I will be using this recipe for a long time.
I add about a half teaspoon of ground cinnamon, mix light and dark brown sugar (half of each) and used extra crunch peanut butter. Absolutely delish~! And I hate peanut butter. Go figure. Thank you. =)
These are soooo good. I used whole wheat flour and splenda brown sugar (because it’s all I had) and did not refrigerate them. I scooped them, pressed with a fork and put in the freezer for about 5-10 minutes before baking. These were dessert to the Brazilian Fish stew that was also amazing!
These cookies were Aaaamaizing!! I have tried a few recipes on this site and they all were terrific! Thanks for all the wonderful food.
These cookies are amazing! I don’t put them in the frig or freezer at all. I just roll em, press em and bake em. Reeeaaaallllly good :)
Just made these but used 3/4c of PB and salted butter instead of unsalted butter and salt. They came out wonderful! Thanks so much!
My son and I just baked these cookies…they were great! Although, I must admit I didn’t refrigerate the dough..I needed a cookies ASAP. They still turned out great, just a little flatter then usual.
My daughter and I just made these. I was out of brown sugar, so just substituted with all white and added a little maple syrup. I also cut the recipe in half so I wouldn’t eat the whole batch. Again…YUMM!!!!! Thanks!
Do I neeed to refrigerate them or can I just bake them if I am in a hurry?
If you don’t chill them, they will likely spread out and be rather thin. But why don’t you try it and see what happens? ~Elise
I loved the cookies and they were easy to make. Thanks!
It was my first time to bake this peanut butter cookie and it turned out successful. I’m still a chocolate chip and oatmeal cookie lover though it satisfied my curiosity and my palate. My husband and his officemates liked it! Thanks!
These cookies were the perfect “project” cookie for my daughter and her dad..They had a great time measuring and mixing and “smashing” the cookies..Thank you for this really good and easy recipe. Look froward to making more.
PERFECT simple recipe. I added a pinch of nutmeg and vanilla. And also, my roomate ate most of my peanut butter before I realized, so I put some Nutella to make up for it. At 300 degrees I had to bake them for about 20 – 22 min, I don’t know if that was because of my oven or what, but the chewyness was perfect! The nutmeg made them come out a little like snickerdoodles. They were reaallll tastey. Also, I didn’t refrigerate.
I made these cookies for a holiday party and they were SUPER delicious. I used wheat flour and it gave them a nice robust flavor. I also put Reece’s Pieces in them. oh. oh MAN they were good.
These are amazing cookies. My whole family loves it when I make them.I have tried so many cookie recipes, this is definately the best one! If you are on the border of trying these, do it, this is the best recipe EVER!
This was a great recipe. Everybody that I served it to loved it, and they also wanted the recipe. I can also say that it was much much chewier when I put it on 300 degees F for 15 minutes. I will most defintely cook these again!
This is a great recipe! I used organic pb with no sugar and I also added about a 1/2 C dry roasted peanuts. It turned out great! Not to sweet and a nice peanuty crunch to compliment the soft crumb of the cookie! Will definitely make these again!
thanks alot they were great
I loved your recipe I added chocolate chips to half the batch mmmm mmmm good.
This is really easy to make. My family and friends loved it. Taking the suggestions of some here who tried the recipe, I reduced the sugar to 3/4 cup brown sugar only since there was no white sugar available at the time I made them and I needed to make them asap. It tasted really good. Will try it with choco chips next time. However, I was unable to make the criss-cross marks using a fork, the dough was sticking to the fork. Instead, I used a toothpick. Thank you for the recipe.
Oh Elise I’m so disappointed! I didn’t have any Baking salt or Powder and decided to go ahead and make the cookies! The dough came out perfect and looked so Nice that I was estatic about making my first batch of homemade cookies! I was so excited that I forgot they were in the oven for an extra ten minutes, bringing the baking time to 25 minutes at 350F. When I remembered they were baking I took them out and they were a little dark on top but not Burnt, so I let them sit for about five or ten minutes. The thought of them being my first batch of homemade cookies led me to believe I could still salvage them. Once I went back to them after cooling, they were Hard as Bricks. I couldn’t even cut or break them. :-( they made the house smell so good that I’m contemplating making another batch. This time I’ll set the clock, but I want to know if them being hard was due to over cooking or not having the BPowder and BSoda? What do you think? Now my house smells like great peanut butter cookies and I have none to eat! :-(
Baking soda and baking powder are both leaveners that you would need to ensure that your cookies do not turn out hard as bricks. The baking powder needs to be less than 6 months old or it will have lost its leavening power, btw. ~Elise
I made these the other day for my friend who is serving our country in Afghanistan, and he was the MOST popular guy on base! I made my tried and true oatmeal raisin, some yummy snickerdoodles, and these, and these were, by far, the most popular! Thanks, Elise for making our troops have a little bit of home – even if it is just by providing a recipe!
These cookies are by far the best ones I have ever made/tried. My kids were aching for cookies today and I didn’t have any for them. Being a mother of three kids (5 3 and 2yrs ), its usually hard to bake. But this recipe was not only super easy to mix up, it was the BEST cookies ever ( as my kids say)! I have to admit I am guilty of eating a lot of them! My husband came home for lunch and asked to bring the rest back to work with him.. looks like I am making these more than once! Thanks for the great recipe!
By the way, the dough was good enough after being placed in the freezer for 10 minutes!
Made these for my boyfriend who is across the country rehearsing for a new job. They are wonderful! I loved how easy the recipe was, how great they taste, and I know he will love something homemade. Thanks for the great recipe!
This recipe is absolutely delicious! I substituted with whole wheat flour, and they are just amazing. Definitely the best peanut butter cookie I have ever had. I love how simple the recipe was too. Simple ingredients and very easy to follow.
I love this recipe. The cookies come out chewy and wonderful, but have enough structure to them that they don’t just melt. I have gotten so many great reviews on these cookies! I add 1/4 cup of peanut butter also.
This is a great recipe and very delicous cookies
thank you :-)
I’ve made these cookies several times and I LOVE them! Thank you so much for the recipe! I always come here first when I’m recipe hunting! I added some fresh ginger to the recipe and it adds a nice little bite! Delicious!
I tried this recipe with almond butter and a quarter tsp of almond extract. A nice change from the usual peanut butter.
Thanks so much for this fantastic cookie recipe – will recommend to all my peeps!!
So glad you had this recipe online. I was craving them and couldn’t find my copy of this old favorite. You can also form them into balls, press your finger in to make an indent, fill the indent with a small teaspoon of jelly, then bake them. That makes PB&J cookies. :-)
I refrigerated the dough and found it much easier to work with, like the recipe said. The cookies were delicious, I’m actually eating some right now :P Enjoy!
Omg! My grandma makes her cookies just like them and I love them so much that I searched it up! Thanks for posting this recipe, my cookies came out really good.
These cookies R so super duper good and I love them.
My sister Taylor just absolutely ADORES these pieces of heaven!! she is allergic but its worth the hospital run! My daddy also loves them and took them to work the next day and ate them all gone!
Thank you soooooo much for this fabulously delicious cookie recipe. I have never attempted to make peanut butter cookies before, as I always thought that they were more complicated than my go to chocolate chip. But man was I wrong. I loved this super simple recipe, and couldn’t even wait for them to cool before I dove into them. I baked them at 300, and needed to take 20 minutes, but apparently I don’t know how to make small cookies, because I only got 16 out of the batch, but they were probably about 3 inchs wide after baking. I loved them, and know that they will be a huge hit with my husband, son and the kids that come to my day home. I can’t wait to try out other recipes here.
Thank you so much for sharing.
Amazing recipe; a lot of butter just how I like cookies :)
I made them for my dad as a thanks for helping me with my project; he doesn’t know yet so he’ll get a peanutty surprise in the morning
Definitely will use this recipe again.
Something I have tried before making peanut butter cookies is to roll the cookie dough ball in sugar before you press it down with the fork. Seemed odd, til I tried it, and WHOA! I actually managed to convert a couple people who didn’t normally like peanut butter cookies. Turned it into a sugar cookie/peanut butter cookie hybrid…
If you like extra sweet peanut butter cookies, give that a whirl. :)
I would like to know why the dough has to be refrigerated for at least 3 hours… Thank you!
The dough should be well chilled. This will help prevent them from spreading too much as they cook. ~Elise
OMG YOUR COOKIES ROCK MY WORLD!!! YAY!!! GO YOU!!!! WOO!!!!!!!
I made almond butter cookies by substituting crunchy almond butter for peanut butter, and they turned out wonderfully. I think the rich buttery flavor is more pronounced with almond butter than peanut butter. Thank you for the great recipes! Can’t wait to try others.
Growing up from my nursery to elementary years, PB is a daily fix in my lunchbox. I consider it as one of my comfort foods. tried a number of PB cookies but your version is by far the delicious one.
I loved this recipe. The cookies turned out great. Next time I would probably use about another 1/2 cup of peanut butter for more taste. Other than that, Great Recipe!.
This recipe was super good! Peanut-Butter cookies are (one of my many) weaknesses. Since I like a cookie with a little bit more chew, I baked them using the chewier version (300 degrees for 15 mins.) and they were redonculas! Thanks a ton for the killer recipe :)
I love pb cookies and this recipe is wonderful. I always use crunchy pb and then add a handful of blanched peanuts to the recipe.
Perfect. They were easy enough to make and it was quick.
And no, you don’t have to leave the dough in the fridge for 3 hours, I only left it in for about 30 minutes, and it was firm enough.
OMG! This has got to be the tastiest, softest Peanut Butter Cookie that I’ve ever had. It stores well and still keeps that soft chewy cookie feel.
For those that don’t quite have the time for the dough to chill in the fridge or freezer you can make them right from the mixing bowl. Just don’t squish them as much or they will spread too thin and check them a minute or two sooner.
Spectacular cookies! Keep ’em coming.
Great recipe, I find that if I am in a hurry I can take the following steps:
Note: I always do a double batch
1) I place the dough into a gallon zip-loc bag
2) Place into freezer for about 20 minutes
3) Pull out and place into refrigerator for another 20 minutes.
Same result, about 1/8th the waiting time.
A few variations you can try are to add:
some dried currants (wonderful fruity flavor and won’t over power the PB flavor)
1/2 tsp Vanilla per batch adds a nice smooth flavor
For a nice flavor some graham cracker meal or oat flower to replace some of the flower.
Do you have to leave them in the whole 3 hours?
You are welcome to try refrigerating them less and see how well they work for you. Please let us know what you find. ~Elise
Oh how lovely, these weres so scrumptious. I make these for my boyfriend all the time.
Can you add anything else to the cookies?
Don’t see why not. ~Elise
Thank you so much for this fun recipe. I changed it up a bit and made peanut butter spice cookies by adding a little ginger, cinnamon, allspice and nutmeg. The tip for chewier cookies really did the trick and my family is going crazy over these sensational cookies. keep up the good work.
I found your site 2 weeks ago, and I fell in love with it. Easy, delicious recipes!!
Made these delicious cookies for the 2nd time already (I’m a peanut butter junkie), and my apartment is also filled with the sweet sweet smell of your amazing banana nut muffins!
Didn’t have cookie sheets, so I improvised and made these cookies into “peanut butter brownies” with chocolate chips added… yum!
I didn’t find it necessary to refrigerate the dough at all. The cookies were delicious, thank you.
Can I freeze the dough to store it for a while?
If so, when can I freeze it. After it’s been in the fridge for three hours?
You should be able to freeze the dough. I suggest rolling it out into a log, wrapping it with plastic wrap, and then freezing. That way you can easily make cookie sized slices when you want to make the cookies. ~Elise
Wonderful recipe. I was so eager to make them I didn’t refrigerate for three hours and they came out delicious! Super Easy, Super Fast (minus the three hours) and defiantly a cook recipe going into my Book of FAVORITES. Thanks!!
My husband loves peanut butter therefore I have made these cookies and just let me tell you that they are TOO GOOD and we can not stop eating them (I don’t even like peanut butter). I followed the exact recipe and they came out perfect!Thank you
Wow, I love peanut butter cookies. I would like to know, though, if baking soda can be replaced with more baking powder? Would it make much of a difference?
Typically you cannot just do a replacement like that, as baking soda and baking powder work differently. Baking soda is a pure base, while baking powder is a combination of base and dry acid. It’s the way that base and acid react (think adding vinegar to baking soda) that creates the leavening in baked goods that use them. But why don’t you try it and see it it works for you? ~Elise
I love the recipe!
Made this recipe, I was short on time so didnt refridgerate. I used salba instead of egg and added a little soy flour, I also used whole wheat flour. They turned out great, although I would have liked a little stronger peanut butter flavour. I will definetly make them again
Being in Switzerland, peanutbutter is not very popular. Quite frankly- i only know one supermarket that sells it. As much as the butter is practically unheard of, i neednt even mention how “bizarre” it would be to mention BAKING with peanutbutter. However, things changed in no time. This recipe has made every non-peanutbutter-knower here a true fan. Thank you so much for the great taste!
Great recipe. I found if I added 1 cup chocolate chips, then dipped the top in a cinnamon sugar before scoring with a fork kicked it up a notch. Wish there were some for me occasionally.
Wow these turned out so good! Our whole family loves them!
I have done this recipe many times and I really love to make this cookie. My husband and daughter are really picky with food, but they really looooove these cookies. I like to add some jelly in the middle after pressing them and they come out delicious. To be honest I don`t like peanut butter, but when I make these cookies I eat them right of the oven. We don`t buy any cookies at the store anymore. GREAT COOKIES..LOVE IT! THANK YOU SO MUCH!
Oh, SO good! Elise, your website is amazing. Every recipe I make is incredibly delicious. Last night I made Irish Beef Stew for the 2nd time, and I just took some of these PB cookies out of the oven.
I did the bake 15 min. at 300 option, and added 75g of finely chopped milk chocolate…delicious!
Do we really have to put it in the fridge for 3 hours?
If so, why?
I tried it and it tasted perfectly fine :)
omg I did this recipe, it was sooo god but I changed the flour to bread flour and didn’t add baking powder and brown sugar, it was delicious.
Just made your peanut butter cookie recipe and it was a hit! Not only was it simple (I’m baking-challenged), it was so tasty! My son’s comment was :buttery goodness that tastes like peanut butter.
I used the old dried peanut butter that was left over at the bottom of the jar. We use organic pure peanut butter and no matter how well you stir it, you always have the leftover hard stuff at the bottom. I was concerned that the cookies would be too dry and crumbly. Not so…they were perfect!
…off to try your eggnog recipe now.
Oh these are great! I normally don’t like pb cookies, but my husband loves them so I wanted to make some for him. I am so glad I tried these. The recipe is easy, I doubled it and it worked beautifully.
These were delicious just like everything else on this site! One way my mom jazzes up the cookies is by adding chocolate hershey kisses to the cookies right after they come out of the oven. Instead of pressing them with the fork, she rolls them in balls and bakes them as normal. While in the oven, open up all of the kisses so when the cookies come out, you can just stick them into the cookies. MMMmmm yummy
Thank you for this recipe. I made 1 batch of the more crispy and one of the chewy and my family adored them.
Peanut butter cookies are my all time favorite and these are absolutely DELICIOUS!!!!! What I would call the “perfect” recipe.
Thank you :-)
Adding a tablespoon or two of good quality dark maple syrup is a good addition.
I’ve been making this cookie recipe for a couple years now and love it. I’ve been offered to make these cookies for a family and they would pay me for it. Everyone who tries these cookies say that these are the best peanut butter cookies the’ve ever had. I try many types of p-b with it and put a chocolate chip on top for exta pizazz.
I made these cookies all my life since I was a teenager. I found using a potato masher instead of the fork to make the markings on the cookies is much faster and looks prettier.
My family used a glass that had an eight point star pattern cut into the base. Beautiful, especially at Christmas.
Hi Elise; I made these cookies today but i must admit i couldn’t help myself and i added about 1/2 cup of chocolate chips. When i took them from the refridgerator they were quite hard. When i made the balls they would break apart so using a fork in a criss cross pattern was not going to work. They would break apart on me then, so i flattened them with my hands. What did i do wrong? Maybe too much sugar? They still taste very good. Chocolate and peanut butter….YUMMY. Thanks so much for the great recipes.
I love this recipe! The first time that I made the Peanut Butter Cookies using your recipe, they were too sweet. So, experimenting, I used 1/4 cup of white sugar and 1/2 cup of brown sugar. I also replaced regular peanut butter with chunky peanut butter and they are absolutely wonderful! (I also sprayed the cookie sheet with Pam cooking spray-added a wonderful undertone to the whole cookie) Please bare in mind that I have never (successfully) ever made a homemade cookie that was tasteful enough to ever serve until now!)
J. Alex Ray
Does it matter if you use creamy or crunchy peanut butter? I have both (I like creamy, husband likes super crunchy) in the cupboard…
Thanks for the recipe! They tasted wonderful, except next time i would reduce the sugar because they were too sweet for my family. Thank you again!
This is an awesome recipe…I’ve been looking for a recipe w/o shortening (trans fats are horrible!! especially if you’re pregnant or nursing). I also tried this recipe with soy butter and they taste GREAT, they taste a bit more like a sugar cookie with a peanut butter flavor. Thanks!!!
Couple of ?’s about p.butter cookies…
1. I’ve noticed some recipes differ in amnts of sugar v. brown sugar. What are the taste differences using 1c sugar vs. 1/2c sugar & 1/2c b.sugar?
2. How can I make cookies have a stronger p.butter flavor?
Honestly, I’ve never been a p.b. cookie fan because always too bland and/or hard.
Use peanut butter that that has peanut oil remaining. Most companies remove the peanut oil (it’s expensive and can be sold at a bigger profit) and replace it with cheaper oils. The peanut oils enhance the flavor. Get the least processed peanut butter you can get.
These cookies are GREAT!
Thanks a lot for the cookie recipe. They were a hit at my cocktail party. Thanks a lot.
When I saw this recipe and the mouth-watering picture, I just had to make them today. They are awesome!!! The tip about the longer cooking time in the slower oven created just the chew I was looking for.
Thank you for sharing this and all the other fabulous recipes.
Recently I made cashew butter cookies – from a peanut butter cookie recipe, but with fresh cashew butter instead. They were very interesting, and not at all bad. More like a sugar cookie in flavor, the cashew flavor didn’t come through as well as peanut does. I had to add a little extra sugar because the cashew butter had no added sugar like most peanut butters do.
I love this recipe!! I use BC recipes for everything. They are simply amazing. And these peanut butter cookies are the best cookies in the world!!
I’m always game for a new Peanut Butter cookie recipe. But it just makes me wonder if the brand of p.b. you use makes a difference? I know it’s immature of me, but I have a hard time getting away from my love of Peter Pan Peanut Butter, even though I should be buying some natural and organic brand. I just feel like the high-end “nutritious” peanut butters don’t taste as good in a dessert recipe such as this. Thoughts?!
Try your cookies with P.B. and Co peanut butter. THat have lots of great options! White Chocolate, Oatmeal Raisin, Honey, Dark Chocolate, Maple, Spicy, and even a Pumpkin Spice!
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