Peanut Butter Cookies

Easy to make, classic peanut butter cookie recipe, made with flour, sugar, butter, egg, and peanut butter.

  • Yield: Makes about 2 dozen cookies.

Ingredients

  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, room temperature
  • 1/2 cup peanut butter
  • 1 egg
  • 1 1/4 cup flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Method

1 Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.

2 Wrap dough in plastic and refrigerate at least 3 hours.

peanut-butter-cookie-2.jpg peanut-butter-cookie-3.jpg

3 Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

For chewier cookies, bake at 300°F for 15 minutes.

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Comments

  1. feistykitty

    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.

  2. garlicscapes

    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.

  3. Jennifer

    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.

    Any suggestions?

  4. laura

    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!!!

  5. Jen

    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!

  6. Liz

    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!

  7. Alex Ray

    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!)

    Much praise,

    J. Alex Ray

  8. MaryLou

    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.

  9. Karen Payette

    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.

  10. Erika

    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.

  11. Carol

    Peanut butter cookies are my all time favorite and these are absolutely DELICIOUS!!!!! What I would call the “perfect” recipe.
    Thank you :-)

  12. C.Clem

    Thank you so much for your wonderful recipes and posting them to share with so many others. I have been baking since I was 6 and I have learned a lot. Your recipes are a big hit especially during the holidays. Its also great to have such a good recipe that I can sit and make cookies with the children many times a year and know they enjoy it and the cookies wont go to waste :)

  13. kelly erickson

    Thank you for this recipe. I made 1 batch of the more crispy and one of the chewy and my family adored them.

  14. KelBel

    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

  15. Jeanie Stenson

    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.

    THANKS!!

  16. Lavender

    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!

    thanks!

    …off to try your eggnog recipe now.

    :)

  17. nadia ovalles

    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.

  18. Prebs

    I found this recipe and I am going to try it out Bake the boy friend some cookies for Valentines day, he LOVES peanut butter cookies.I have tried many PB cookie recipes in the past. Going to add few choco chips in it to see how it comes out! Thanks for sharing your recipe!

  19. Rachel

    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!

  20. mara

    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!

  21. Bluer

    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.

  22. Nora-Rosy

    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!

  23. cindy

    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

  24. Telly

    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

  25. patrizia

    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

  26. Joleen Romo

    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!!

  27. Nathan

    Question

    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

  28. Anna

    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!

  29. crystal

    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.

  30. Anonymous

    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

  31. Dan Wade

    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.

  32. Lori

    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.

  33. S. Carter

    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.

  34. Derek Bushey

    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.

  35. Grace

    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 :)

  36. Sarah

    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!.

  37. salma

    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.

  38. hsk

    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.

  39. Paulinha

    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

  40. Scott

    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. :)

  41. Shannon

    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.

  42. Natasha

    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.

  43. Haley

    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!

  44. Briana

    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.

  45. Aaron

    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!

  46. Cyndi

    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. :-)

  47. Joyce

    I tried this recipe with almond butter and a quarter tsp of almond extract. A nice change from the usual peanut butter.

  48. Lauren

    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!

  49. Carrie Brady

    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.

  50. Lauren

    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.

  51. Jana Henly

    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!

  52. Leah

    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!

  53. Regina

    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!

  54. Roderick

    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

  55. Joy

    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.

  56. Christine B.

    it’s bitter sweet for me – these look identical to my grandmother’s peanut butter cookies. I remember showing up to her house and she would be baking these. And there would be one GIANT one that was all for me. The last time I had a peanut butter cookie was her’s. I’m going to have to make these – they look amazing… and like childhood.

  57. Lee Anne

    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!

  58. edrienne/ezra

    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!

  59. Jessica Hamilton

    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!

  60. D.A. Clinkenbeard

    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.

  61. Lauren Clack

    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.

  62. Rebecca Castro

    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.

  63. Jinky

    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!

  64. dylann

    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

  65. Amanda

    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!

  66. ann

    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.

  67. Libby Tuttle

    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!

  68. lauren

    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 :)

  69. Kristi Knutsen

    These cookies were Aaaamaizing!! I have tried a few recipes on this site and they all were terrific! Thanks for all the wonderful food.

  70. Katrina

    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!

  71. Terrianne

    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. =)

  72. Jessica Hamilton

    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.

  73. Chantel Lloyd

    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

  74. Kyle

    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)

  75. Zach Thomas

    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.

  76. Marlena

    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!

  77. Claire Glass

    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 :)

  78. Kari

    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! :)

  79. DaShawn Murray

    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!

  80. Lisa

    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. :)

  81. Johanna

    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. : )

  82. Toni

    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

  83. Candice Eberle

    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
    NON hydrogenated.

    Hope this helps someone :)
    Merry Christmas

    Candice

  84. Lauren (PB&G)

    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!

  85. Lisa

    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!

  86. Paty

    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.

  87. Lee

    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

  88. Sandy in Maryland

    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.

    Thank you

  89. fionnuala douglas

    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

  90. Pahroul Dave

    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.

  91. nn

    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…….

  92. Tee

    If you dip the fork in flour to make the crosshatches, it does not stick to the dough. Great recipe. ;)

  93. Leila

    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….

  94. Nancy Jones

    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.

  95. Summer L.

    Mmm… Perfect! :) I love the mix of buttery-peanut buttery goodness! I can’t wait to try more of your recipes!

  96. Moosa

    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

  97. KLM

    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!

  98. Jojo

    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!

  99. hula

    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.

  100. Dani

    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!

  101. samantha maga

    Thank you so much almost as good as moms!!!!I actually put a hershey kiss on top of mine !! Excellent.

  102. ib

    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

  103. Leilani

    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.

  104. cece

    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.

  105. Jin

    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

  106. goldensarah

    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.

  107. hazelgrl

    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.

  108. Denise

    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.

  109. Charlene

    I have been making these peanut butter cookies since home economics 1963, however I mix the ingredients differently. It tastes the same, and it’s simply the best. Everyone asks for them.

  110. Molly Seib

    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!!!!!

  111. Melissa

    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!

  112. Marija

    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.

  113. Joey

    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!

  114. Amy

    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

  115. Brenda

    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