Peanut Butter Cookies Recipe
This EASY recipe for homemade Peanut Butter Cookies will win you over. The cookies are soft and packed with peanut butter flavor.
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Classic Peanut Butter Cookies:
This is an easy peanut butter cookie recipe anyone can bake, and so fun to make with kids. They are as classic as Sugar Cookies and Chocolate Chip Cookies. The cookies are irresistibly soft and chewy with just the right amount of peanut butter so they aren’t overly sweet.
You’ll love these cookies, they are:
- So EASY to make
- Use staple kitchen ingredients
- Can be made ahead
- Freezer friendly cookie recipe
- Easy to double the recipe
How to Make Peanut Butter Cookies:
- Dry ingredients: In a bowl, combine the dry ingredients; the baking powder, baking soda, salt, and sifted flour (measure the flour before sifting).
- Wet ingredients: In a separate bowl, cream together butter, sugar, and brown sugar. Add the peanut butter and egg and mix until combined.
- Cookie batter: Add the dry ingredients to the peanut butter mixture.
- Shape cookies: Form twenty-four 1″ balls. Flatten the cookies in a crisscross pattern using a fork.
- Bake 8-9 minutes at 350˚F for soft cookies, just until cookies start to turn golden at the base. Bake 10-11 for firm cookies. Remove from the oven and allow the cookies to cool 5 minutes before transferring to a wire rack.
Peanut Butter Cookie Variations
This is a recipe for classic peanut butter cookies. However, here are some great ideas for addons:
- Sugar: Roll cookie dough balls in coarse sugar before pressing and shaping with a fork.
- Hershey’s kiss: Shape the cookie into a thicker shape (without pressing with a fork) and bake. As soon as the cookie comes out of the oven, press in a Hershey’s kiss into the center.
- Peanut: You can substitute regular peanut for crunchy if you want nuts in your cookies.
How Long do Peanut Butter Cookies Keep?
You’ll want to enjoy the cookies within two days of baking for the best results. Once they are cooled to room temperature, transfer the cookies to an airtight container and it will help to keep cookies soft.
Can Peanut Butter Cookies be Frozen?
You can freeze the cookies before and after they are baked. Freezer-friendly cookies like Baklava and these peanut butter cookies are perfect for a make-ahead holiday cookie platter.
- Cookie dough: Freeze shaped cookies on a baking sheet lined with parchment paper. Once frozen, transfer to an airtight container or freezer bag. Freeze for up to 3 months. Bake frozen cookie for an additional 1-2 minutes.
- Baked cookies: Once the cookies cool, transfer to a freezer bag or airtight container and freeze up to three months. Leave cookies out at room temperature to thaw and enjoy. Repeat in the microwave for a few seconds for warm cookies.
Make-Ahead Option:
This peanut butter cookie dough can be made up to three days in advance and refrigerated. Just shape and bake to enjoy.
I hope these soft peanut butter cookies become a new favorite that you are and your kids will enjoy and make over and over again.
More Cookie Recipes to try:
- Soft Chocolate Chip Cookies – these stay soft for days
- Almond Snowball Cookies – these melt in your mouth
- Tea Cakes – filled with walnuts and rolled in sugar
- Oatmeal Cookies– with raisins and coconut flakes
- Chocolate Meringue Cookies– with chocolate chips
Classic Peanut Butter Cookies
The easiest recipe for homemade peanut butter cookies. Soft and irresistibly delicious cookies with peanut butter flavor.
Ingredients
- 1/2 cup unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1/3 cup brown sugar
- 2/3 cup peanut butter
- 1 large egg
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 1/3 cup all-purpose flour
Instructions
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Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
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With an electric hand mixer, cream together the butter, granulated sugar, and brown sugar. Add the peanut butter and egg and mix until combined.
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In a separate bowl, add baking powder, baking soda, salt, and flour (sift flour once measured). Add to the peanut butter mixture, mix until combined.
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Form dough into 1" balls. Place the balls about 3-inches apart on the prepared baking sheet. Flatten in a crisscross pattern using a fork.
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Bake 8-9 minutes until cookies just start to turn golden at the base. Remove from the oven and allow cookies to cool 5 minutes then transfer on a wire rack.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Valentina Ablaev
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha, made 12 cookies with half ingredients of the recipe and replacing butter with 6 Tbsp of veggie oil, also added some chocolate chips. It’s easy recipe and cookies were so good. Does bake time need to be reduced for making half of the cookie size? Thanks.
Hi Donna, thank you for sharing! The baking time should be about the same but you may want to check a couple of minutes early to make sure.
Made these this morning for my family. These are the best peanut butter cookies I have ever tasted!! So delicious and filled with peanut butter flavor . Thank you for the fantastic recipe!!
Aaaw, I’m so happy to see this review. Thank you so much!
USe the metric system! How hard can it be?
cup this 1/2 cup that…it’s 2022 not 1922, ffs!
No need to be rude, it’s easy to use a recipe converter yourself.
Smfh
Could peanut butter chips be added to this recipe? If so how much?
Hi Douglas! I have not tested that to give instructions. I think it would be fine. You’ll have to experiment with it. One of my readers reported added chocolate chips successfully.
I found these cookies far too sweet for my taste and the peanut butter flavour doesn’t come through as much as i’d like. That said, I made the recipe exactly as written with no substitutions and the cookies turned out well with a great texture.
I would give 3 stars for taste and 5 stars for the directions and ease of following the recipe.
hi , i am on a keto diet, can I use almond flour, instead of the all purpose flour. Thank you
Thank you so much for sharing that with me!
Can you use crunchy peanut butter in the cookie recipe instead of creamy
Hi Jim, I have not tried this recipe with crunchy peanut butter to advise on the outcome, so I can’t speak to that. Substitutions may hinder the recipe outcome. I always suggest making a recipe as written the first time around.
First I would like to thank you for sharing such a great recipe.
That being said I am surprised that there wasn’t any vanilla in this recipe.
That I added 1 to 2 teaspoons.
The flavor was there. It was just in my opinion what is any cookie recipe chocolate chip or peanut butter without vanilla in them.
I will definitely be using this recipe again, and be adding vanilla to them.
So glad you enjoyed this recipe, CJ. Thank you for the feedback.
Can Teddy’s All Natural Peanut Butter be used in this recipe? Some recipes do not turn out well if I use this type of peanut butter. Keep those recipes coming. My family and I have enjoyed many of them.
Thank you! I’m glad you enjoy my recipes. I am not familiar with this peanut butter to advise, I think it could work but may notice a slight change in how they come out. You’d have to experiment with it.
Could almond butter be used in place of the peanut butter? Will try the recipe as written and wil comment later.
Hi Doug, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
Can I make these a night ahead and put dough in fridge overnight and bake in the am…thankyou
Hello Dorie, this peanut butter cookie dough can be made up to three days in advance and refrigerated. Just shape and bake to enjoy. You may also review and go back to the recipe for the make ahead tips.
Everyone I know loves these! I often get a whole lot of orders for specifically this recipe! Thank you!!!
Wow, great to hear that! Congrats and keep it up.
Great recipe! I added chocolate chips to one of the batches. They turned out beautifully both ways!
Yum! I bet that made them even better! I’m so happy you enjoyed that!
The peanut butter cookies came out perfect !!!! I love this recipe.
Great to hear, Kim! Good to know that you love this recipe.
PB cookies now Oatmeal next. Love the site and recipe access. Thank you
Sounds good, enjoy!
sometimes I use chunky PB in my cookies, they taste great.
Do you think it would be ok to use it in these cookies, and can you put a candy kiss on this cookie if you don’t flatten the cookie before its baked
Hello Julia, I think it will be okay but the texture might come out different. If you do an experiment, please share with us how it goes.
Hi Julia, I used this recipe at Christmas and did not flatten them. When they came out of the oven, I pressed a Kiss in the center. They looked good and tasted good.
Lovely cookies, easy recipe, husband loves those.
Thank you so much!
That’s great to hear, Silvie. Thank you for your review!
Wonderful cookies and so easy! Perfect flavor and texture. We all loved them. I got 3 dozen.
I added mini chocolate chips to 6 cookies – full size chips would be a bit large for these. This is my new PB cookie recipe.. Thanks Natasha!
You’re very welcome. Abbie! I’m glad you loved these peanut butter cookies.
my hubby asked for peanut butter cookies, and Natashas Kitchen is my go to for the best recipes.
they turned out great!!
That’s just awesome! Thank you for sharing your wonderful review!
I have reviewed your peanut butter cookies before & raved how delicious, easy, & soft they are. I recently bought some mini cookie cutters & wanted to make some sandwich cookies .. badly! So I took this recipe punched a star shape in the middle then added some strawberry jam. Then voilà, peanut butter & jam “sammiches”. They’re fantastic! Thank you again Natasha for your inspiration 😀
That sounds beautiful! Thank you so much for sharing that with me.
Hi Natasha,
I love your recipes. My question is I didn’t use unsalted butter I used Crisco butter and my cookies were crumblely.
Hi Lori, I recommend making the recipe as written without substitutions, which this may have caused the texture issue.
Has anyone tried making these using Gluten Free All Purpose Flour?
Hi Nancy, I haven’t tried that, and I searched through the comments section and couldn’t find anyone trying a substitution. If any of our awesome readers have tried this, please share in the comments section.
Great recipe! After reading the reviews I added some chocolate chips to half of the batter. Since I used salted butter I used less salt. I made did for my 23 year granddaughter. Her response was a yum yum dance!
Nice, I’m glad to hear that you and your family enjoyed this recipe. Thank you for sharing that with us, Evelyn!
My family can’t live through the week without your peanut butter cookies!!!! We make them every week!!!! LOVE them absolutely and forever. Thank you!
I’m so happy you enjoyed that, Anastasia!
Added about 4 oz of chocolate chips and 1 tsp of vanilla – delicious! Will make again!
Thank you so much for sharing that with me; I’m so glad you enjoyed it!
Hello
My grandson is coming over this weekend and I decided to make pb cookies. Google the recipe and decided to try yours. Easy to make, all ingredients in the pantry. Came out delish and beautiful. Thank you. Five Stars!
That’s just awesome! Thank you for sharing your wonderful review!
I just made these for the PB lover in my life! I subbed in 1/3 cup whole wheat flour & added some chocolate chips just because. Very good flavour! Next batch I will add 1 cup PB. I baked some longer for a crispier cookie which also taste great!
I’m so glad you enjoyed it! Thank you so much for sharing that with me.
I have tried many peanut butter cookie recipes. This one is definitely the best! I’m a big foodie, find all your recipes great! So glad I found you!
That’s just awesome! Thank you for sharing your wonderful review!
It was a little salty but to be far I put to much salt.please put how much to add for the ingredients .
I had fun making this recipe.
Hi Elliot, just use ¼ tsp salt and make sure that you will be using unsalted butter
I made the chocolate chip cookies a few days ago, they were delicious. I just finished making dough for the peanut butter and chocolate chip cookies to bake and bless my nephew/godson tomorrow. Thank you for your recipes, I enjoy your videos you are a delight to watch.
You’re welcome, Rose! I’m so glad you’re enjoying our recipes.
Do you I could stick some chocolate bits inside the cookie before baking , for a filling ? Or will it ruin the bake of the cookie ?
Hi Anna, I haven’t tried this with chocolate bits, but I imagine that may work. One of our readers mentioned adding chocolate chips successfully.
LOVE this cookie it so good and its easy to make
I’m so glad you enjoyed it!
By far, the best peanut butter cookie I have ever tasted. I added a little vanilla extract to my batter (scant tsp.) and it worked well. Thank for sharing your recipe.
That’s so awesome, Kim. You are very welcome! Thanks for giving this recipe an awesome feedback.
This is a HUGE hit with my boyfriend and his kids. They are PB freaks!! They were fighting over them LOL
That’s so great! It sounds like you have a new favorite, Daniella!
This is sooooo good ……!!!
I’m so glad you enjoyed that, Nancy!
OMG! These cookies were delicious!! Crunchy on the edges and soft in the middle and just sweet enough!! Yummmm!!!
I’m so happy to hear that! Thank you for that wonderful review, Jean!
Not sure why I never tried to make homemade pb cookies, but this recipe was so easy and sooooo good!!! I haven’t tried a recipe off your blog that we haven’t liked!!!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles
These turned out very well but the peanut butter needs to be measured with a 1/3 cup but it is listed before the flour which also needs to be measured with a 1/3 cup, and it would have been a pain to wash peanut butter out of my measuring cup… other than that easy recipe, normal ingredients, good cookies overall
Thanks for your feedback and input, Jessica. We appreciate it and I’m glad you liked these cookies.
Hi Jessica, No matter what I’m baking, I prep my bowl of ‘flour and/or dry ingredients’ ready to whisk 1st; then I measure out any sugars which usually are combined with fats and/or eggs with a hand or stand mixer; then I measure any wet ingredients like milks, sour cream, PB or cream cheese and put those in separate small bowls ready to add-in at various steps or the end of a recipe. Hope this tip helps!
Hi Natasha! My sister and I made your peanut butter cookies today. They were good! My family loved them so much! We’ve been using a lot of recipes by you. We know your recipes are good. Thank you again for sharing this recipe 🙂
Hello Zoie, that is wonderful! I’m happy to know that your family enjoyed these peanut butter cookies.
I’m not a baker by any means, but I thought I would help my wife out this year and tried my hand at making these cookies. I couldn’t believe how easy it was and the cookies came out great. My wife even liked them better than the ones she normally makes. Thank you so much.
Great job and that is so sweet of you! I hope that you will both love every recipe that you will try.
I just made peanut butter cookies last weekend. They are so easy to make and super delicious! Definitely a must-have dessert for the holidays. I will make them again for Christmas. Thank you Natasha! 🙂
You’re welcome, Lydia!
this is super awesome
Thank you! I hope you try this recipe soon!
I made these peanut butter cookies today and they came out delicious. Thank you for the receipt.
You’re most welcome, Norma. I’m glad you enjoyed these cookies!
Any high elevation edits you’d suggest?
Hello Meg, I haven’t tried that yet to advise but these tips can help.
Hi Natasha,
Can I replace the brown sugar with white granulated sugar? I don’t have brown sugar on hand.
Thank you.
I haven’t tried using just white granulated sugar to advise how it would work.
Molasses and white sugar make brown sugar just mix some up
Unfortunately these were not good for me. They were soft, but also dry tasting. Also you can taste the texture of the sugar. I did use and electric mixer too. I feel like I’ve had better peanut butter cookies in the past.
Hi Daisy, did you make any substitutions or changes or possibly reduce the butter or peanut butter? Also, over-baking can cause them to seem dry.
If you tasted the texture of the sugar, mix longer when creaming the butter and sugar. Undermixed butter & sugar makes a difference in the outcome, it absorbs the flower differently, unevenly, making then soft & dry. Perhap try again with that in mind. Good luck. Natasha, these cookies were amazing! Replacing my old recipe with this one. Thank you!
Hi. I tried this recipe 2x (yesterday & today) and can’t get the cookie to be chewy. If anything it’s super soft and crumbly. I thought I’d measured my flour wrong, so on my 2nd time, I spoon feed my measuring cup (after I loosened the flour 1st). But the 2nd try is still crumbly, very soft. Plz help/advise. It’s no where near chewy.
Kate, I’d love to troubleshoot. What kind of peanut butter did you use? Also, could you be overbaking the cookies?
I just made these cookies and they our soft and delicious. Thank you
That’s just awesome! Thank you for sharing your wonderful review!
Hello, I do not have a stand or electric mixer. Will the end result be different if I mix it by hand with a rubber spatula? If the answer is no, please describe the technique. I appreciate your expertise.
Hi Jules, that should work fine. An electric mixer just makes it a little faster but it can always be done by hand.
I made these soft and they are absolutely delicious the next day when they been cooled. I added chocolate chips to my batch and they are so good. Thank you for sharing. The recipe was simple and easy!
Isn’t it the best! One of our favorite recipes! I’m glad you enjoyed that!
Perfect!! Love these!!
So great to hear that, Whitney! Thanks for trying this recipe.
I have just started baking and these cookies turned out delicious! Thank you for a simple and easy recipe!
You’re welcome, Tanya! I’m so glad you enjoyed this!
Made these today and used chunky peanut butter! It was a hit! I love biting into pieces of peanuts in the cookie. Thank you Natasha! I have tried many of your recipes and it always comes out great!
That’s just awesome! Thank you for sharing that with me!
HI Natasha,
Can one use Xylitol for the Peanut Butter Cookies instead of sugar?
Hello Corinne, I haven’t really tried that yet to advise. If you do an experiment, please share with us how it goes as I’m sure a lot here would like to know as well.
Can you use salted butter.
Hello Antonina, yes you may use salted butter just omit the salt in the recipe.
Would it work to use cashew butter instead of peanut butter?
Hello Sandy, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
hey natasha,
are these cookies going to spread or do i flatten these a lot.
You do want to flatten them to about the desired thickness, Juana. They don’t spread too much.
Thankyou soo much for writing back Valentina…
Juana
I am so weird when it comes to some foods. I love to eat bananas, but can’t stand banana bread or banana pudding. I love peanut butter sandwiches, but nothing flavored with peanut butter like a cookie (except maybe Reese’s). Does anyone else have this idiosyncrasy?
BTW I now have a link to Natasha’s Kitchen on my home page. Love almost all of your recipes.
Hi Irene, I’m so glad you enjoy our recipes! Let me know if you have a favorite yet!
This is similar to other recipes I’ve tried, but adds more peanut butter — always a good thing. Alas, I’m doing something wrong…I always end up with a bowlful of crumbly bits, not any sort of ‘batter.’ I then have to form a handful of crumbs into a hand-squeezed ball whose form recrumbles at fork’s first sight.
I’m using my Kitchenaid mixer…why won’t my dry ingredients blend in? Thanks for your help!
Hi Holden, I’m curious if the dry ingredients are the culprit here. I would highly recommend reading through our post on measuring to be sure you are measuring correctly.
I think I’m measuring correctly, Natasha…I’m questioning whether there’s a flaw in my creaming technique…I always took “creaming” to mean, whip room temp butter like mad for a couple minutes, then gradually add sugar, resume whipping like mad, slowing only to incorporatethe peanut butter, the egg and vanilla then gradually adding the flour, baking powder, soda, salt and salt.
I’m assuming 1 1/3 cup flour is about 1 1/2 cups of sifted flour, yes? I end up with some really dense batter never blending with the majority of what’s in the bowl, the crumbly little balls.
Am I not creaming properly?
Thank
Holden, I apologize for the confusion, I fixed the recipe card. You’ll want to measure out the flour, then sift it.
I think it would have created less confusion if you said sift dry ingredients together. Correct me if I’m wrong.
Hi natasha I saw in facebook that someone maked the same fudgy brownies I just want to say for you.😄😄😄
Hello Natasha
I love all your recipes, but I cannot make them because I am gluten intolerant. Please add some gluten free (GF) bread, cake and food recipes.
Thank you
Thanks for your suggestion. Others also use gluten-free substitute ingredients to make some of my recipes gluten-free.
These tasted just like the cookies I grew up eating! Delicious!
Awesome! Thank you for your great feedback, Pam.
Yummy! These look so delicious and easy! I can’t wait to make these! My family is going to love them!
That’s just awesome Beth! Thank you for sharing that great review with me!
My favorite cookie! Great recipe easy to make so very delicious!
That’s just awesome! Thank you for sharing that with me!
Absolutely amazing! Excellent flavor and the texture was perfect!
Hi Stephanie, I’m so happy to hear you loved the peanut butter cookie recipe!
looks nice i want to try every recipe you do i love you so much thank you for helping and listening
Hi Malak, you are so welcome. I hope you love these peanut butter cookies and every recipe you try.