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.
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.
Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
With an electric hand mixer, cream together the butter, granulated sugar, and brown sugar. Add the peanut butter and egg and mix until combined.
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.
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.
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