Peanut Butter Cookie recipe with a rich peanut butter flavor and so soft! These cookies can be made in minutes and are not dry like peanut butter cookies can be.

peanut butter cookies in a stack on a blue background

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CLASSIC PEANUT BUTTER COOKIES RECIPE

Probably one of the first cookies I ever made was a peanut butter cookie. You know the classic cookie that has like three ingredients. Peanut butter, egg, and flour?

It was a long time ago and they were a dry crumbly cookie. These are an upscaled version of those still with only a total time from start to finish probably 5 minutes to the best soft peanut butter cookies.

Rolled in sugar for a crisp outside. You could even add chocolate chips if you’re craving chocolate.

peanut butter cookies in a stack on a blue background

If a picture can say 1000 words than this picture shows how soft the centers are.

INGREDIENTS

The ingredients are simple but to get a soft cookie you need the right proportions.

  • PEANUT BUTTER – I wouldn’t use natural peanut butter because it won’t hold the shape of the cookie. Skippy, Jif, crunchy or creamy…your call but for best results don’t use natural peanut butter.
  • BAKING SODA – Gives these that crinkly factor and texture. Baking powder makes these too puffy.
  • FLOUR
  • LIGHT BROWN SUGAR
  • GRANULATED SUGAR
  • LARGE EGG – A room temperature egg is best here.
  • VANILLA EXTRACT
  • UNSALTED BUTTER – The butter doesn’t have to be quite room temperature but should be slightly soft. We use ½ cup of butter in this recipe and it makes the cookies perfectly soft.
  • SALT

HOW TO MAKE THE BEST PEANUT BUTTER COOKIES

INSTRUCTIONS

  • Preheat oven to 350℉ and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the dry ingredients: flour, baking soda, and salt. Set aside.
  • In a large bowl, cream together the peanut butter, butter, brown sugar, and white sugar until light and fluffy with an electric mixer or a stand mixer with the paddle attachment.
  • Add the egg and vanilla. Mix until combined making sure to scrape down the sides with a spatula.
  • Slowly add the flour mixture to the wet ingredients until well combined.
  • Scoop balls of dough using a medium cookie scoop, around 1 ½ tablespoons. Roll into a ball and then roll into white sugar. Place on the cookie sheet and using the tines of a fork to make a crisscross pattern.
  • Bake 8-10 minutes. Do not overbake! Let cookies cool on the sheet for one minute then remove to wire racks so they don’t keep cooking. Store cookies in an airtight container.

peanut butter cookies in a stack on a blue background

I like to do the traditional criss-cross pattern with fork marks but it’s not required. Cool on a wire rack.

FREEZER INSTRUCTIONS

You can either freeze the cookie dough balls or the dough itself for up to three months.

STORAGE

Store baked cookies in an airtight container.

OTHER COOKIE RECIPES:

peanut butter cookies in a stack on a blue background

Peanut Butter Cookies

5 from 3 votes
Peanut Butter Cookies with a rich peanut butter flavor and so soft!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 24 cookies

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1/4 cup white sugar, (plus more for rolling)
  • 1 large egg
  • 1 tablespoon vanilla extract

Equipment

1 cookie scoop

Instructions
 

  • Preheat oven to 350℉ and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a large bowl, cream together the peanut butter, butter, brown sugar, and white sugar until light and fluffy.
  • Add the egg and vanilla. Mix until combined.
  • Slowly add the flour mixture until well combined.
  • Scoop balls of dough, around 1 ½ tablespoons. Roll into a ball and then roll into white sugar. Place on the cookie sheet and using a fork make a crisscross.
  • Bake 8-10 minutes. Do not overbake! Let cookies cool on the sheet for one minute then remove to a cooling sheet so they don't keep cooking. Store cookies in an airtight container.
Cuisine: American
Course: All Desserts, All Recipes
Author: Christy Denney
peanut butter cookies
author avatar
Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
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