Look no further for the best peanut butter cookies. These cookies have the perfect snap and a delightful texture from extra-crunchy peanut butter — they’ll quickly become a family favorite.
I’ve been baking this homemade peanut butter cookie recipe for years. Once you find a favorite cookie recipe, you tend to stick with it — and this one is the best I’ve come across.
Why You Must Make These Peanut Butter Cookies
I brought a tin of these easy peanut butter cookies to my sister in Denver, and she declared them perfect for a “breakfast cookie.” The dough is tender, not overly sweet, and packed with peanut flavor. The recipe I use, adapted from a trusted source, calls for extra-chunky peanut butter, which gives each cookie small bits of peanuts for added texture.
- Tender crumb with a slight snap at the edge — not greasy or overly dense.
- Extra-chunky peanut butter adds crunchy peanut bits and deeper flavor.
- Simple, reliable method that yields consistent results every time.
These cookies are balanced in sweetness, portable, and freeze well, making them perfect for packing in lunches, gifting, or enjoying with a tall glass of milk.
Recipe Notes
- Pantry basics: All-purpose flour, sugar, brown sugar, salt, baking soda, and baking powder.
- Baking soda and baking powder: Check freshness before baking. Baking powder can lose potency; test it in hot water — it should bubble vigorously.
- Eggs: Use large eggs at room temperature for best incorporation. If short on time, place eggs in a bowl of warm (not hot) water to warm them.
- Butter: Use room-temperature butter. Salted or unsalted is fine; adjust added salt accordingly.
- Peanut butter: Extra-chunky peanut butter is recommended for texture. Smooth peanut butter works if you prefer no nut pieces. Avoid natural peanut butter for this recipe, as its thinner texture can yield a different dough consistency.
Expert Tips for the Best Results
- Bring butter and eggs to room temperature so they blend smoothly into the dough.
- Test leaveners: If baking powder or baking soda is old, cookies may not rise or texture may suffer. Replace if needed.
- Prefer chunk in your cookies? Use extra-chunky peanut butter for added peanut pieces and depth of flavor.
- If you dislike nuts in cookies, creamy peanut butter gives classic flavor without the pieces.
- To prevent sticky measuring cups, lightly grease the cup before scooping peanut butter — it releases easily and makes cleanup faster.
- Use a medium cookie scoop for uniform cookies. Roll dough between your palms for smooth, round balls.
- Rolling in sugar: Roll dough balls in granulated sugar before stamping to keep the fork from sticking and to create a slightly crisp exterior.
- To create the classic crosshatch design: press a fork into each ball in one direction, then rotate 90° and press again.
Frequently Asked Questions
Peanut butter cookie dough is dense, so flattening each ball with a fork helps the cookies bake evenly. The crisscross pattern is a familiar visual cue that identifies the cookie and creates an even thickness across the surface.
Stored in an airtight container at room temperature, these cookies stay fresh for about 4 days. For longer storage, freeze in an airtight container for up to 4 months. Thaw at room temperature for best texture.
You May Also Like
If you enjoy these classic peanut butter cookies, try other peanut butter desserts such as peanut butter bars, truffle brownies with peanut butter, or a frozen peanut butter pie for more ways to celebrate the flavor.
- Salted caramel and peanut combinations
- Chocolate and peanut butter bars
- Peanut butter truffle brownies
- Frozen peanut butter pie
If you make this recipe, I’d love to see your photos and hear how they turned out. Tag your creations and share feedback — star ratings and comments help others find great recipes.
The Best Peanut Butter Cookies Recipe
20 minutes
12 minutes
32 minutes
36 cookies
Easy, old-fashioned peanut butter cookies with a tender center and crisp edges.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup butter, room temperature
- 1 cup peanut butter (extra-chunky recommended)
- 1 cup brown sugar
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- Additional granulated sugar for rolling dough balls
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a mixer fitted with the paddle attachment, beat the butter until smooth and creamy.
- Add the peanut butter and beat another minute. Add both sugars and beat until light and well combined.
- Add the eggs one at a time, beating about one minute after each addition. Scrape down the sides of the bowl as needed.
- On low speed, or by hand, mix in the dry ingredients just until incorporated. Do not overmix.
- Pour some granulated sugar into a shallow dish. Scoop level tablespoons of dough, roll into balls, and coat in sugar. Place dough balls on the prepared baking sheets about 2 inches apart.
- To make the classic crisscross pattern, dip a fork in sugar and press down on each dough ball in one direction, then rotate and press in the perpendicular direction.
- Bake for about 12 minutes, or until edges are set and lightly golden. Allow cookies to cool on the sheet for a minute before transferring to a wire rack to cool completely.
Notes
Recipe adapted from a well-known baking author. Use room-temperature eggs and butter for best texture. Smooth peanut butter can be substituted if you prefer no nut pieces.
Nutrition Information:
Yield:
36
Serving Size:
1 cookie
Amount Per Serving:
Calories: 159
Total Fat: 9g
Sugar: 10g
Protein: 3g