Peanut Butter Cookies

Peanut butter cookies are perfectly soft and chewy. These pea-nutty morsels come together quickly with few ingredients!

These classic cookies are easy and simply delicious, but for an even easier version try 3 Ingredient Peanut Butter Cookies, or shake it up a bit with Peanut Butter Oatmeal or Mini Peanut Butter Cookies with chocolate chips.

Peanut butter cookies stacked on a white plate

Easy Peanut butter cookies

Peanut butter cookies are a well-loved classic. They are easy to make, and are every peanut butter lovers dream.

They also just happen to be my hubby’s favorite cookie! Although close runner ups are the Peanut Butter Cup Cookie and the Peanut Butter Kiss Cookie.

They are tasty fresh and warm from the oven, but I also like these the next day dipped in milk. There are many variations and additions to the classic cookie, but no matter how you “spread it”, peanut butter cookies are delish!

Peanut butter cookie recipe step of a dough ball in a cup of sugar

How to Make Peanut Butter Cookies

DOUGH. In the bowl of a stand mixer add the butter, peanut butter, and sugars. Mix until creamy, then beat in the vanilla and egg. In a separate bowl, add the flour, baking powder, baking soda, and salt. Whisk together and then add it to the butter mixture.

CHILL. Cover the bowl and refrigerate for 1 hour.

FORM. Roll the chilled dough into 1 inch balls. Line them up on a baking sheet then use a fork to flatten the dough in a criss-cross pattern.

Tip: Due to the peanut butter, the cookies may not spread as much as other cookies. Hence the cross cross fork marks that are a peanut butter cookie signature. The marks are just a decorative way to press the dough down to your desired shape and thickness.

BAKE. Bake for about 10 minutes at 350° or until cookies begin to brown.

A fork pressing criss-cross pattern into a peanut butter cookie dough ball

Variations & TIps

Mix ins: This dough is great to add little mix-ins to easily change the cookies up a bit. Last time I made them I used a portion of the dough for plain cookies. A portion was mixed with chopped Reese’s cups and a third was topped with a Hershey kiss. Some other mix ins you could use include:

  • Mini chocolate chips
  • Reese’s Pieces
  • Peanut butter or butterscotch chips
  • White chocolate chips or a white chocolate drizzle on top.

The best peanut butter to use when making cookies is the “regular” creamy kind like Jif or Skippy. If you like nuts in the cookies, you can use regular crunchy peanut butter.

With that said you can try using Natural Peanut Butter. The texture will be different, yielding a more crumbly and drier cookie. Also, you might want to add a pinch more salt and sugar to the recipe since natural peanut butter lacks both.

Easy peanut butter cookies lined upon a cookie sheet

Make ahead, store or freeze

Make ahead: Go ahead and double the recipe. You won’t regret having cookies on hand to grab as a quick after school snack, a treat for an unexpected guest, or a late night snack for you and your spouse.

Peanut butter cookies can be STORED in dough form or as baked cookies.

To store cookie dough, wrap in plastic and store in the fridge for 3-5 days. You can also form cookie dough balls, flash freeze them, transfer them to a freezer Ziploc and store them in the freezer for up to 3 months.

Store baked cookies in an airtight container for 7-10 days, or freeze in a Ziploc bag for up 3 months.

Pro Tip: When storing baked cookies at room temperature place piece of white bread in the container. The bread will keep the cookies softer longer.

Best peanut butter cookies stacked high on a white plate

For more cookies, try:

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Peanut Butter Cookies Recipe

Peanut butter cookies are oh so soft and chewy. These pea-nutty morsels come together quickly with few ingredients!
Course Dessert
Cuisine American
Prep Time 12 minutes
Cook Time 10 minutes
Refrigerate 1 hour
Total Time 1 hour 22 minutes
Servings 36
Calories 192 kcal
Author Lil’ Luna

Ingredients

  • 1 c butter unsalted
  • 1 ½ c creamy peanut butter or crunchy
  • 1 c white sugar
  • 1 c packed brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 ¾ c all purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 ½ tsp baking soda

Instructions
 

  • In the bowl of a stand mixer add the butter, peanut butter, and sugars. Mix until creamy, then beat in the vanilla and egg.
  • In a separate bowl, add the flour, baking powder, baking soda, and salt. Whisk together and then add it to the butter mixture. Cover the bowl and refrigerate for 1 hour.
  • Preheat the oven to 375°F. Roll the chilled dough into 1 inch balls. Line them up on a baking sheet then use a fork to flatten the dough in a criss-cross pattern.
  • Bake for about 10 minutes or until cookies begin to brown.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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