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Peanut Butter Cookies

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These homemade peanut butter cookies are made with creamy peanut butter, brown sugar, and vanilla to recreate that classic, chewy peanut butter cookie flavor.

Close up of peanut butter cookies on a black rack, one cookie with a bite taken out of it.

Peanut Butter Cookies Overview

These cookies are easy to make with simple inexpensive ingredients. Have them prepped in 10 minutes, another 9 in the oven and they’re done!

Mix the butter, peanut butter, sugar, and egg, in a large bowl, then in a separate bowl, mix the dry ingredients. Combine the wet and dry ingredients, line up the dough in balls on a cookie sheet, press them with a fork, bake and you’re done!

Bowls of ingredients on the counter including flour, peanut butter, brown sugar, white sugar, egg, baking soda, vanilla extract, salt and a stick of butter.

Recipe Ingredients

Two overhead images in one: 1. peanut butter and butter in a white bowl. 2. Ingredients are mixed with a hand mixer.

How To Make Peanut Butter Cookies

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

STEP 2: In a large bowl, mix ¾ cup smooth creamy peanut butter and ½ cup unsalted butter with an electric mixer until smooth and creamy.

Two overhead images in one: 1. White and brown sugar are added to the bowl. 2. White and brown sugar are mixed with a hand mixer.

STEP 3: Add the ½ cup white sugar, and ½ cup brown sugar and mix for 2 minutes using the electric mixer.

Two overhead images in one: 1. One egg and vanilla extract are added to the bowl. 2. Egg and vanilla are mixed in.

STEP 4: Now add 1 large egg and 1 tsp vanilla extract.

Two overhead images in one: 1. In a separate bowl flour, baking soda and salt are added. 2. Ingredients are mixed.

STEP 5: In a separate bowl, whisk the 1 ¼ cups all-purpose flour, 1 tsp baking soda, and ¼ tsp salt.

Two overhead images in one: 1. Dry ingredients are added to bowl of wet ingredients. 2. All ingredients are mixed with hand mixer.

STEP 6: Add the dry ingredients to the wet and mix until just combined. Do not overmix.

Two overhead images in one: 1. Batter is rolled into balls and placed on a baking sheet. 2. Batter is pressed down with a fork in a criss-cross pattern.

STEP 7: Roll into 1 Tbsp balls. Place them on the baking sheet about 2″ apart. Press each one down using the back of a fork. Change directions to create the crisscross pattern.

Two overhead images in one: 1. Baked cookies are removed from oven. 2. Cookies are placed on a rack to cool.

STEP 8: Bake for 8-9 minutes. Remove from oven and let sit for 5 minutes. Use a metal spatula to scoop under cookies and transfer to a rack to cool completely.

A stack of peanut butter cookies on top of each other with a glass of milk behind it.

Recipe Tips

  • Before making these cookies, soften unsalted butter to room temperature for a few hours.
  • For crisper cookies, press the cookies down to flatten more.
  • Sometimes the fork can stick while making the crisscross pattern. This is easily solved by dipping the fork into granulated sugar before each press.
  • Don’t grease the pan, this recipe already has a good amount of fat with the addition of peanut butter and a greased pan will cause the cookie to spread too much.

How To Store

Store in an airtight container on the counter for up to 3 days. After this, the cookies will start to turn stale. You can also store in the fridge up to 1 week, or in the freezer up to 6 months.

Close up of peanut butter cookies on the counter together.

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Peanut butter cookies side by side on the counter.

Peanut Butter Cookies

Soft and chewy, moist, and delicious, these peanut butter cookies will easily satisfy any peanut craving. Easy to make and no time to bake.
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Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
Servings: 24 cookies

Ingredients

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, mix ¾ cup smooth creamy peanut butter and ½ cup unsalted butter with an electric mixer until smooth and creamy.
  • Add the ½ cup white sugar, and ½ cup brown sugar and mix for 2 minutes using the electric mixer.
  • Now add 1 large egg and 1 tsp vanilla extract.
  • In a separate bowl, whisk the 1 ¼ cups all-purpose flour, 1 tsp baking soda and ¼ tsp salt.
  • Add the dry ingredients to the wet and mix together until just combined. Do not overmix.
  • Roll into 1 Tbsp balls. Place them on the baking sheet about 2" apart. Press each one down using the back of a fork. Change directions to create the criss cross pattern.
  • Bake for 8-9 minutes. Remove from oven and let sit 5 minutes exactly. Use a metal spatula to scoop under cookies and transfer to a rack to cool completely.

Recipe Notes:

  • Counter – Store in an airtight container up to 3 days. After this the cookies will start to turn stale.
  • Freeze – These cookies freeze well! Add them to a freezer bag and store them for up to 3 months.

Nutrition

Calories: 142kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 109mg | Potassium: 63mg | Fiber: 1g | Sugar: 9g | Vitamin A: 128IU | Calcium: 11mg | Iron: 1mg

The nutritional information provided is an estimate and is per serving.

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