Peanut Butter Cookies


These delectable Peanut Butter Cookies are one of my absolute favorites! As far as sweets go, I don’t have a super sweet tooth. I do love a good cookie now and then and these are perfect. Not too sweet but just sweet enough. They have a lovely texture and are not too crumbly. If you do choose to use a chunky peanut butter or a natural peanut butter (without sugar), then they will come out more crumbly than if you follow the recipe as is. They still taste amazing, no matter what kind of peanut butter you use.

With just 9 ingredients and very little effort you can have these delicious gems in your hands, or should I say mouth’s!! They are soft in the middle with a little crunch on the edges, that’s how I like them. If you prefer a crisp peanut butter cookie then you can bake them an additional 2 minutes. Once they’re cool they will be crisp. However you like your peanut butter cookie (soft and chewy or crisp) the flavor of these can’t be beat. I have added the option of sea salt as a finishing touch. I love the combination of sweet and salty, but if you don’t then feel free to omit.

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If you like a little adventure or variety to your peanut butter cookies, then feel free to jazz them up with some add-ins. I would suggest that you use no more than 3/4 cup of whatever it is you want to add in, otherwise the cookies will not stay together well and you’ll end up with crumbles. Also, if using add-ins then skip the indenting part of the cookie.

Why these are the BEST Peanut Butter Cookies:

  • With Pillow-soft centers and a slightly crisp edge, these cookies are perfect.
  • This is a basic and beginner recipe, you don’t have to fuss or be a pro to make perfect cookies.
  • Super simple to make with only 9 basic ingredients
  • Leave them plain or mark them with a traditional criss cross design with the tyne of a fork.
  • The peanut butter flavor is amazing.
  • Add your own personal touch by adding some add-ins (peanut butter or chocolate chips, m&m’s, Reese’s peanut butter candies, chopped nuts (peanuts).

What Kind of Peanut Butter Should you use:

Well, the answer really is, “whatever kind you want to!” This recipe uses the traditional store bought, sugared peanut butter (like Jif or Kraft) which yields a perfect peanut butter cookie in my opinion. However, if you prefer to use a natural peanut butter (no sugar) then you absolutely can in this recipe however, the end result will be a cookie with a more crumbly texture. Just make sure it’s at room temperature and stirred well before using.

If you choose to use a “Chunky” peanut butter for a little crunch to your cookie you can also do that. Keep in mind that like any “add-in” it will result in a crumblier texture to the final product.

Can You use other nut Butters?

Although I see no reason why you can’t, I have only tried to make them with peanut butter and Almond butter. The Almond butter works well but it does result in a crumblier cookie.

Peanut Butter Cookies

A tried and true Classic Peanut Butter Cookie that is quick, simple and delicious.
Prep Time 5 minutes
Cook Time 11 minutes
chilling time 1 hour
Total Time 1 hour 16 minutes
Course Baking, cookie, Dessert
Cuisine American
Servings 18


  • 1 sheet pan
  • parchment paper
  • 1 medium bowl or stand mixer
  • 1 cookie scoop
  • Fork


  • ½ cup unsalted butter (softened)
  • 1 cup creamy/smooth peanut butter
  • ¾ cup brown sugar (lightly packed)
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • cups all purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • sea salt optional


  • Line a baking sheet with parchment paper.
  • Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. Switch to medium-high speed and beat in the brown sugar and the granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and beat until combined.
  • Whisk the flour, baking soda, and salt together in a medium bowl
  • Slowly and on low speed, add the dry ingredients to the wet ingredients and beat until combined. The dough will be very creamy and soft. Cover and chill the cookie dough in the refrigerator for at least 1 hour
  • If using any add-ins, add them now, mix in well.
  • Preheat the oven to 350º while the cookie dough is chilling
  • Using a 2 Tablespoon cookie scoop, scoop dough and place it on the prepared cookie sheet (do not roll into balls) press gently with a fork if desired, but don't flatten. Reshape with your hands if necessary after pressing with the fork.
  • Sprinkle the cookies with sea salt (if using) and bake for 11 minutes. Add extra time (2-3 minutes) if you want a crisp cookie.
  • Let cool on the baking sheet for 10 minutes before moving to the cooling rack.
Keyword cookie, PEANUT BUTTER, peanut butter cookie
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