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.

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

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 flour – Spoon 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.

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.

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!

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.

More Favorite Cookie Recipes

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

Peanut Butter Cookies

rate this recipe:

4.99 from 66 votes

Prep Time: 30

Cook Time: 20

Total Time: 50

Serves 30

Save Recipe Print Recipe

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.

Equipment

Ingredients

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

Instructions

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.

Notes

*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.