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Classic peanut butter cookies with crisp edges and soft, chewy centers. This easy, nostalgic recipe uses simple pantry ingredients for the perfect homemade cookie every time.
Why You’ll Love This Recipe
They’re made with simple pantry ingredients you probably already have on hand, so they come together quickly whenever a craving hits. No complicated steps, no special equipment—just an easy, reliable cookie that turns out beautifully every time. Whether you’re baking for family, friends, or just a little treat for yourself, these cookies are guaranteed to disappear fast.
Ingredients Needed
- All purpose flour
- Granulated Sugar
- Brown Sugar
- Butter, salted
- Peanut Butter, creamy
- Milk
- Egg
- Salt
- Baking Powder
- Baking Soda
- Vanilla Extract
How to Make Peanut Butter Cookies
- Preheat oven to 350 degrees F.
- Cream together softened butter and peanut butter using the paddle attachment of your mixer.
- Add in sugars and mix to combine.
- Mix in egg, milk and vanilla extract.
- Add in flour, baking soda, baking powder and salt.
- Mix just until combined.
- Form dough into balls. This is a soft dough.
- Roll each ball of dough into some additional granulated sugar.
- Place cookie dough ball on a parchment paper lined baking sheet.
- Press a fork into the dough to create a criss cross pattern and flatten the dough slightly.
- Bake for 10-12 minutes or just until the edges begin to turn brown. Do not overbake. They will look slightly under baked.
- Allow cookies to cool on baking sheet for 2-3 minutes and then remove to a cooling rack.
If you prefer, you can just form the balls of dough, roll in sugar and not press down on them with a fork. Here is what they look like without the fork marks.
Tips from leigh Anne
- Use the right peanut butter. For best results, use a creamy, shelf-stable peanut butter like Jif or Skippy. Natural peanut butter can be too oily and may affect the texture.
- Don’t over mix the dough. Mix just until everything is combined. Over mixing can make the cookies dense instead of soft and tender.
- Chill if needed. If your dough feels too soft or sticky, chill it for 20–30 minutes. This helps the cookies hold their shape and prevents spreading.
- Use a cookie scoop. For evenly sized cookies that bake consistently, use a small cookie scoop or tablespoon.
- Don’t overbake. The cookies may look slightly underdone in the center when you take them out—that’s perfect! They’ll continue to set as they cool and stay soft inside.
Frequently Asked Questions
Can I use natural peanut butter?
You can, but it may change the texture. Natural peanut butter tends to be more oily and can make the cookies spread more and become crumbly. For best results, use a creamy, no-stir peanut butter.
Why do peanut butter cookies have fork marks?
Pressing it down helps it bake evenly. The crisscross pattern also gives them that classic, nostalgic look.
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 2–3 days. Let it sit at room temperature for a few minutes if it’s too firm to scoop.
Why did my cookies spread so much?
This usually happens if the dough is too warm or if there’s too much oil (often from natural peanut butter). Chilling the dough can help prevent excess spreading.
How should I store peanut butter cookies?
Store them in an airtight container at room temperature for up to 4–5 days. They also freeze well for longer storage.
Whether you’re baking up a batch for a cozy afternoon treat or sharing them with family and friends, these classic peanut butter cookies never disappoint. Simple, dependable, and full of rich peanut butter flavor, they’re the kind of recipe you’ll find yourself coming back to again and again. Keep this one in your collection—you’ll be glad you did every time that cookie craving hits
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Peanut Butter Cookie Recipe
Ingredients
- 1/2 cup butter salted, softened
- 3/4 cup peanut butter creamy
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 Tbsp milk
- 1 1/2 tsp vanilla extract
- 1 1/4 cups all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, with the paddle attachment, cream together softened butter and peanut butter.
- Add in sugars and mix to combine.
- Mix in egg, milk and vanilla extract.
- Add in flour, baking soda, baking powder and salt.
- Mix just until combined.
- Form dough into balls. This is a soft dough.
- Roll each ball of dough into some additional granulated sugar.
- Place cookie dough ball on a parchment paper lined baking sheet.
- Use a fork to slightly flatten the balls of dough, making a criss cross pattern
- Bake for 10-12 minutes or just until the edges begin to turn brown. Do not overbake. They will look slightly under baked.
- Allow cookies to cool for 2-3 minutes on the baking sheet and then remove to a cooling rack to cool completely.
Tips & Notes:
- Use the right peanut butter: For best results, use a creamy, shelf-stable peanut butter like Jif or Skippy. Natural peanut butter can be too oily and may affect the texture.
- Don’t overmix the dough: Mix just until everything is combined. Overmixing can make the cookies dense instead of soft and tender.
- Chill if needed: If your dough feels too soft or sticky, chill it for 20–30 minutes. This helps the cookies hold their shape and prevents spreading.
- Use a cookie scoop: For evenly sized cookies that bake consistently, use a small cookie scoop or tablespoon.
- Classic fork pattern: Lightly press the dough balls with a fork in a crisscross pattern. This not only gives them that signature look but also helps them bake evenly.
- Don’t overbake: The cookies may look slightly underdone in the center when you take them out—that’s perfect! They’ll continue to set as they cool and stay soft inside.
- Customize if you’d like: Stir in chocolate chips, peanut butter chips, or even chopped peanuts for a fun twist while keeping that classic flavor.
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Nutrition Facts:
Beth says
Easy and delicious! These are my favorite cookies.