These soft, chewy peanut butter cookies are full of peanut flavor and very simple to make. Chill the dough, scoop it into balls, roll in sugar, and bake for a classic cookie with a tender center and slightly crisp edges.
Homemade Peanut Butter Cookies Recipe
A classic peanut butter cookie is hard to beat: soft in the middle, a touch crisp around the outer rim, and that unmistakable criss-cross fork pattern on top. This recipe is straightforward and dependable, using pantry staples so you can have warm cookies in about an hour and a half (including chilling).
The dough is easy to prepare and chills well, which helps the cookies keep their shape and develop a chewy texture. No special equipment is required beyond a mixer and a fork for the signature pattern.
How to Make Peanut Butter Cookies
Begin by whisking together the dry ingredients—flour, baking soda, and salt—in a small bowl and set them aside.
In a large bowl, beat the butter until light and creamy. Add the granulated and brown sugars and beat until the mixture is smooth. Add the egg and mix until combined, then stir in the creamy peanut butter and vanilla until the batter is uniform and glossy.
Pour the dry ingredients into the wet mixture and mix on low speed just until no flour streaks remain. Take care not to overmix. Cover the bowl and chill the dough for one to two hours—this firms the dough, concentrates flavor, and produces a better texture when baked.
When ready to bake, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Portion the chilled dough using a 1-tablespoon scoop, roll each portion into a smooth ball, then roll in granulated sugar so the exterior gets a pretty sparkle and slight crunch.
Place the dough balls about 2 inches apart on the prepared sheets. Flatten each ball gently with the tines of a fork, creating the classic criss-cross pattern. Bake for 10 to 12 minutes, until the tops look set but still soft—they will firm up as they cool.
Allow the cookies to rest on the baking sheet for about five minutes, then transfer them to a wire rack to finish cooling. This brief rest helps them keep a tender center while holding their shape.
Make-Ahead and Freezing Tips
You can prepare the dough and shape it into balls ahead of time. Refrigerated dough balls will keep for 3–4 days.
To freeze: place rolled dough balls on a baking sheet and freeze until solid, then transfer them to an airtight container or freezer bag. Frozen dough balls will keep for about two months; bake them straight from frozen, adding a minute or two to the bake time if needed.
Peanut Butter Options
Regular creamy peanut butter gives the best texture for these cookies. Crunchy peanut butter can be used, but the cookies may lose some of their soft-chewy character and become a bit denser and more textured.
About Natural Peanut Butter
Natural peanut butter (the kind that separates and has a very oily consistency) is not ideal for this recipe. Shelf-stable creamy peanut butter helps the dough hold together and produces the familiar cookie structure and texture.
How to Store Leftovers
Store baked cookies in an airtight container at room temperature for 4–5 days. To freeze baked cookies, arrange them in a single layer on a tray until firm, then stack with parchment between layers and place in a sealed container for up to two months.
More Cookie Recipes
- Snickerdoodle
- S’mores Cookies
- Easy Pizookie (Mini Skillet Cookie)
- Iced Oatmeal Cookies
- Butter Pecan Cookies
Soft Peanut Butter Cookies Recipe
Ingredients
- 1 ⅓ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar, plus ⅓ cup for rolling
- ½ cup dark brown sugar
- 1 large egg, room temperature
- ¾ cup creamy peanut butter
- 1 teaspoon vanilla extract
Instructions
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Whisk the flour, baking soda, and salt in a bowl and set aside.
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In a large bowl, beat the butter until creamy, about 2–3 minutes. Add the granulated sugar and brown sugar, and mix until fully combined.
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Add the egg, peanut butter, and vanilla, then mix until smooth.
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Pour in the dry ingredients and mix on low speed just until no flour remains. Cover and refrigerate the dough for 1–2 hours.
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Preheat the oven to 350°F and line two baking sheets with parchment paper.
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Roll about 1 tablespoon of dough into a ball, then roll in the extra sugar. Place on the baking sheet about 2 inches apart and gently press with a fork to make a crisscross pattern.
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Bake for 10–12 minutes, until the tops are lightly golden but still soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Calories shown are an approximation and will vary depending on exact ingredients and portion size.
- A 1-tablespoon scoop works well for portioning the dough and creates uniform cookies.
- Depending on pan size, you may need to bake in batches to avoid overcrowding.
- Store leftover baked cookies at room temperature for up to 4–5 days.