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peanut butter cookies on a wire cooling rack

Best Peanut Butter Cookies

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Soft, chewy, and full of peanut butter flavor, these are the best peanut butter cookies! This classic peanut butter cookie recipe is super easy to make with simple ingredients and the dough doesn't require any chilling. You'll never need another homemade peanut butter cookie recipe!
Course cookies, Dessert
Cuisine American
Keyword chewy peanut butter cookies, homemade peanut butter cookies, soft peanut butter cookies
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 34 cookies
Calories 154
Author Kim


  • 1/2 cup (113g) butter, softened
  • 1 cup (240g) crunchy peanut butter*
  • 1 cup (200g) dark brown sugar
  • 1 cup (200g) sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups (300g) all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda

For rolling cookie dough balls

  • 3 tablespoons (40g) granulated sugar, optional


  • Preheat oven to 350ºF. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
  • In a large mixing bowl, cream together the butter and peanut butter. Add sugars and beat until smooth, then beat in eggs one at a time, then vanilla. Sift dry ingredients and slowly add them to the mixture just until incorporated.
  • Place the 3 tablespoons (40 grams) of granulated sugar in a small bowl. Scoop dough (about 1.5 tablespoons) roll into a ball, and coat in the granulated sugar. Place each ball of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Gently press each one down with a fork to make a small criss-cross pattern.
  • Bake for 10 minutes until barely starting to brown, puffed and beginning to crack. Remove from the oven and allow to cool on the baking sheet for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.


Storage. Cookies can be stored in an airtight container at room temperature for up to one week.
Freezing Instructions. Cookie dough will freeze well for up to 3 months. See post for more detailed instructions. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.
Butter. If using salted butter, reduce the salt in this recipe to a tiny pinch.
Peanut Butter. I like using crunchy peanut butter and recommend a no-stir peanut butter, like Jif or Skippy. You may also use creamy peanut butter if you prefer.
Photos by Sasha at Eat Love Eats.


Serving: 1cookie | Calories: 154kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 207mg | Potassium: 80mg | Fiber: 1g | Sugar: 13g | Vitamin A: 135IU | Calcium: 13mg | Iron: 1mg