Best Peanut Butter Cookies

The BEST peanut butter cookies! They have soft, chewy middles, crisp edges, and a delicious nutty flavor. The recipe is easy to make with 9 ingredients.

Peanut butter cookies

I’ve made a LOT of peanut butter cookies over the years.

These peanut butter cookies are the best ones yet. They have soft and chewy middles, lightly crisp edges, and a delicious peanut butter flavor. I love that the recipe is easy to make with 9 ingredients, all of which I keep on hand in my pantry. And because I have zero patience when it comes to cookies, I also love that you don’t have chill the dough.

What can I say? When I want homemade peanut butter cookies, I want them ASAP.

So if you need a no-fuss peanut butter cookie recipe to add to your rotation, you’re in the right place. This one is simple and classic. It’s guaranteed to be a hit.

Peanut butter cookies ingredients

Peanut Butter Cookies Ingredients

Here’s what you’ll need to make this easy peanut butter cookie recipe:

  • Peanut butter, of course! Creamy peanut butter, to be exact. This recipe calls for a higher ratio of peanut butter to other ingredients than most peanut butter cookie recipes do. It gives the cookies an amazing peanut butter flavor and a melt-in-your-mouth texture.
  • All-purpose flourSpoon and level it to avoid packing too much into your measuring cup.
  • Baking soda – It helps the cookies rise.
  • Unsalted butter – Let it soften at room temperature before making the recipe.
  • Brown sugar and granulated sugar – Two sugars are better than one! This combo keeps the cookies soft and chewy in the middle and allows them to spread some…but not too much.
  • An egg – It acts as a binder, perfecting the cookies’ chewy texture.
  • Vanilla extract – For warm depth of flavor.
  • And sea salt – To make all the flavors pop! Add 1/2 teaspoon if you’re using salted peanut butter. Add 3/4 teaspoon if your nut butter is unsalted.

Find the complete recipe with measurements below.

Can I use natural peanut butter?

Yes! I often use natural peanut butter here because it’s the type that I keep on hand. 365 Organic, Thrive Market, and Smucker’s Natural Peanut Butter are my favorite brands.

  • Tip: Make sure that your peanut butter is well-stirred and smooth before making this recipe. Avoid the dry, stiff stuff that you might find at the bottom of a jar.

Feel free to sub processed peanut butter like Jif or Skippy if you prefer.

Peanut butter cookie dough in bowl of stand mixer

How to Make Peanut Butter Cookies

You can find the complete peanut butter cookie recipe with measurements at the bottom of this post. For now, here’s a quick overview of how to make peanut butter cookies:

First, make the dough. In a medium bowl, whisk together the flour, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment (a handheld electric mixer works too!), cream the butter and sugar. Beat in the peanut butter, egg, and vanilla. The mixture will smell amazing!

Gradually add the dry ingredients to the peanut butter mixture and mix on low speed until just combined.

Cookie dough balls on parchment-lined baking sheet

Next, form the cookies. Scoop slightly heaping tablespoons of the dough, and use your hands to roll it into balls.

Fill a small bowl with 1/2 cup granulated sugar, and roll the dough balls in the sugar.

Recipe Tip

Roll the cookies in sugar. I tested this recipe with and without rolling the cookies in sugar, and the sugary cookies were my favorites every time!

Without it, your fork will stick to the cookies when you decorate them with their signature criss-cross pattern.

It also adds a nice crunch to the outsides of the cookies and brings out their rich peanut butter flavor. Trust me, it’s a total game changer!

Using fork to make cross-hatch pattern on top of homemade peanut butter cookies

Arrange the cookie dough balls on two large baking sheets lined with parchment paper, leaving at least 2 inches between them.

Press down on the tops of the cookies with the tines of a fork to form a cross-hatch pattern.

Finally, bake the cookies. Bake one sheet at a time in a 350°F oven for 10 to 12 minutes. The cookies will be just set around the edges but look underdone in the middle.

  • Tip: The bake time affects the cookies’ texture! Bake 10 minutes for softer cookies and 12 minutes for crispier ones.

Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

How to Store Peanut Butter Cookies

Store these homemade peanut butter cookies in an airtight container at room temperature for up to 5 days.

Can I freeze peanut butter cookies?

Yes! These cookies freeze perfectly. Seal them in an airtight container or freezer bag and stash them in the freezer for up to 3 months.

Best peanut butter cookies recipe

More Favorite Cookie Recipes

If you love these classic peanut butter cookies, try one of these delicious cookie recipes next:

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Peanut Butter Cookies

rate this recipe:
4.99 from 67 votes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Serves 30
These homemade peanut butter cookies practically melt in your mouth! They have soft, chewy middles, lightly crisp edges, and the BEST peanut butter flavor. Made with just 9 ingredients, the recipe is easy and delicious.


  • 1 cup all-purpose flour,

    spooned and leveled

  • ½ teaspoon baking soda
  • ½ teaspoon sea salt*
  • ½ cup unsalted butter, at room temperature
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar, plus ½ cup for rolling
  • 1 cup creamy peanut butter**
  • 1 large egg
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350°F and line two large baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, and salt.
  • In the bowl of a stand mixer, beat the butter, brown sugar, and the ¼ cup granulated sugar until light and fluffy, 2 to 3 minutes. Add the peanut butter, egg, and vanilla and mix until creamy. Gradually add the dry ingredients and mix on low speed until just combined.
  • Scoop slightly heaping tablespoons of the dough, then use your hands to roll it into balls. Place the ½ cup granulated sugar in a small bowl and roll the cookie dough balls in it. Arrange on the prepared baking sheets, leaving at least 2 inches between balls. Press down on the tops of the balls with a fork to form a cross-hatch pattern.
  • Bake, one sheet at a time, for 10 to 12 minutes, 10 minutes for a softer cookie and 12 minutes for a crispier cookie. The cookies will be just set around the edges but still seem underdone in the middle. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to 5 days.


*If your peanut butter is unsalted, increase the salt to ¾ teaspoon.
**If using natural peanut butter, make sure it has a smooth, creamy consistency. Avoid the dry, stiff stuff that you might find at the bottom of a jar. If you store your peanut butter in the fridge, let it sit at room temperature for 1 hour before making this recipe.



4.99 from 67 votes (45 ratings without comment)

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Rate this recipe (after making it)

  1. Carolyn

    5 stars
    Excellent recipe. Great tasting dough and cookie!! Thanks for sharing!

  2. Alyssa

    5 stars
    Very good cookies… all my friends and family liked them

    • Jeanine Donofrio

      I’m so happy to hear!

  3. Rylie Jones

    My batter keeps turning out very dry and crumbly. I am following the recipe perfectly. Using creamy peanut butter that is not refrigerated

    • Phoebe Moore (L&L Recipe Developer)

      Hi Rylie, It could be that your flour is too packed in your measuring cup. Try spooning and leveling it, or use 125g if you have a kitchen scale. Another thought is that it could be your brown sugar. Is it dry at all? If needed, add water or milk, 1 tablespoon at a time, to help the cookie dough come together. Hope this helps!

  4. Lisa

    I ment to give a 5 star rating for this recipe.

  5. Lisa

    4 stars
    Love this recipe 🙂

  6. Michelle

    My dough turned out dry and crumbly. Not sure why, and I’m a baker. 🤔

    • Phoebe Moore (L&L Recipe Developer)

      Hi Michelle, sorry to hear that! What type of peanut butter did you use?

  7. Lauren

    5 stars
    This really are the best peanut butter cookies I’ve made! Thanks for sharing!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Lauren, Amazing to hear! So glad you loved them.

  8. Renée Shellman

    Can I freeze the dough?

  9. Iris

    5 stars
    Can you please upload the vegan recipe again! Best cookies ever!

  10. Eva

    This used to be a vegan recipe. Could you post that again? Thanks so much!

  11. Kirsten from

    Any suggestions for making these gluten free??

  12. Heather

    5 stars
    Delicious. Great texture too! I used crunchy peanut butter and they were fantastic

    • Phoebe Moore (L&L Recipe Developer)

      Hi Heather, I’m so glad you loved the cookies!

  13. Karen A

    5 stars
    Awesome cookies! Made a double batch and followed the recipe exactly. These cookies are perfect. Great flavor, easy to make.

    • Jeanine Donofrio

      Hi Karen, I’m so glad they came out perfectly!

  14. Sara

    5 stars
    Just delicious! Made this for my family for a weekend treat and we could not stop munching on these! I made them gluten free and they were a perfect consistency! They also looked so pretty! Thank you so much for all!❤️

    • Jeanine Donofrio

      I”m so glad you loved them! Can you share what type of gluten free flour worked well?

  15. Lorraine Price

    5 stars
    Hi Jeanine. I made these today because they sounded good and it was easy enough to put the ingredients together. I didn’t even roll them into balls. They weren’t perfect, and when I mashed them with the fork it didn’t matter because they still turned out perfect. They puffed up nicely and have a dense peanut butter texture. I didn’t roll them in sugar either since I am diabetic. They were sweet enough. Even a scant teaspoon became a cute bite sized cookie. Great recipe!

    • Jeanine Donofrio

      Hi Lorraine, I’m so happy to hear that you loved them!

  16. Kathy Katz

    Good day
    I see in your recipes you refer to “Baking soda”.
    Is this Baking powder or bicarbonate soda.

    Many thanks

    • Jeanine Donofrio

      Hi Kathy, it’s bicarbonate soda.

    • Catherine

      5 stars
      Its baking soda (bicarb). Baking powder is different.

  17. Shirley

    5 stars
    I love this recipe but I add 1 cup of peanut halves for even more peanut flavor and goodness.

  18. Annette Foglio

    I have a family member that cannot do dairy or egg. No problem on dairy with this recipe but have you ever tried a egg replacer?

  19. AK

    Great recipe! What are the nutritional values please?

  20. Patty

    My granddaughter is allergic to eggs, the protein in dairy and nuts (including peanut butter). Could I use Sunbutter (sunflower) in place of peanut butter?

    • Jeanine Donofrio

      Hi Patty, I think these would work with sun butter but I haven’t tried, so I can’t say for sure.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.