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Nothing better than a dessert with peanut butter. These Classic Peanut Butter Cookies are easy to make so taste so good! Simple yet so satisfying, you will be really happy with these cookies once you make them!
Why I love Peanut Butter Cookies:
The peanut butter cookie, a classic. This was actually the very first cookie I ever learned to bake.
I still remember being in the kitchen with my mom making these cookies.
It was one of the first things I really baked on my own, and I was so proud of myself.
How to make Classic Peanut Butter Cookies:
These cookies are a world famous recipe! Classic Peanut Butter Cookies are really easy to make, and they taste so good!
Mix your wet and dry ingredients separately, the mix them together in a stand mixer. Spoon onto a baking sheet, then press with a fork and you are ready to bake!
Ingredient Notes:
- Peanut Butter
- Butter (unsalted and softened)
- Sugar
- Brown Sugar (packed)
- Egg
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Salt
- Sugar (for topping)
Directions:
Step One: Preheat your oven to 350 degrees and prepare a baking sheet.
Step Two: In a large stand mixer or with an electric hand mixer cream together your wet ingredients.
Step Three: Next add in egg and vanilla extract and continue to mix.
Step Four: Meanwhile in a separate bowl sift together all of your dry ingredients. Then slowing add into your wet batter.
If using a stand mixer or hand mixer mix on low until blended then turn up to medium to make sure it is smooth and mixed well.
Step Five: Roll your dough into 1 inch balls or use a cookie scoop to make the balls.
Step Six: Place on a baking sheet and use a fork to make a crisscross pattern. Sprinkle cookies with remaining sugar.
Step Seven: Bake for 10 minutes or until cookies just start to look brown.
- Cooking Tip: As soon as the cookies come out of the oven, sprinkle a little bit of sugar on the hot cookies for the finishing touch.
Cooking Tips:
- Why flatten cookie: Peanut butter cookies don’t spread when baking as other cookies would. To make sure they bake well you want to press the cookies down. I used a fork to make the traditional marks on the peanut butter cookies.
- How to make the peanut butter crisscross: It’s actually pretty simple. I just pressed down with a fork and then changed the direction of my fork and pressed again. That’s it!
- Why the crisscross pattern? Due to the addition of peanut butter to these cookies, they are denser and thicker, so to ensure they bake completely you want to flatten your cookie dough balls, and using a fork in a crisscross pattern does it best.
Here are a few more of my favorite cookie recipes:
Soft and Chewy Sugar Cookie: This is my all time favorite way to make sugar cookies. If you like sugar cookies you have to try this recipe!
Chocolate Chip Cookie: The classic cookie, this one is my all time favorite.
Chocolate Chocolate Chip Cookie: This cookie is the ultimate. I mean when chocolate is in the title twice you know it’s going to be good.
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Classic Peanut Butter Cookie
Ingredients
- 3/4 cup peanut butter
- 1/2 cup butter, (unsalted and softened)
- 1/4 cup sugar
- 3/4 cup brown sugar, (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar, (optional for topping)
Instructions
- Preheat your oven to 350 degrees F. Prepare a baking sheet lightly with nonstick cooking spray or with parchment paper.
- In a large stand mixer or with an electric hand mixer cream together peanut butter, butter, sugar, and brown sugar. Add in egg and vanilla extract and continue to mix until creamy and combined.
- Meanwhile in a separate bowl sift together your flour, baking soda, and salt. Then slowing add into your wet batter. Scraping sides as needed while you mix.
- Roll your dough into 1 inch balls. Place on a baking sheet and use a fork to make a criss-cross pattern. Sprinkle cookies with remaining sugar.
- Bake for 10 minutes or until cookies just start to turn brown. Be careful not to over bake these cookies can get hard quickly. Once cooked allow to cool on the pan or on a wire rack for 10 minutes then serve and enjoy.
Video
Notes
- Why flatten cookie: Peanut butter cookies don’t spread when baking as other cookies would. To make sure they bake well you want to press the cookies down. I used a fork to make the traditional marks on the peanut butter cookies.
- How to make the peanut butter crisscross: It’s actually pretty simple. I just pressed down with a fork and then changed the direction of my fork and pressed again. That’s it!
- Why the crisscross pattern? Due to the addition of peanut butter to these cookies, they are denser and thicker, so to ensure they bake completely you want to flatten your cookie dough balls, and using a fork in a crisscross pattern does it best.
Love making these cookies. They’re so easy to make and they are so delicious
Thank you for posting the recipe.
These are delicious! I added some chocolate chips because… It was one of those days!
It made a lot more than 12 cookies and mine were pretty generous.
Definitely making these again!!!
Chocolate makes anything better. Glad you liked the recipe!
I know this is totally random. But… I’ve been looking and looking for a good peanut butter cookie recipe. I do low carb. Your recipe was just absolutely perfect! I subbed regular flour for almond flour and a sugar substitute. They came out perfect! 😍 I know it’s not exactly your recipe but thank you for making such a great recipe!
Thanks so much Brittany!
Made a double batch tonight. About 60 cookies. They turned out great! Very tastey! Will be using this recipe from now on. 😋
Turned out perfect, needed a little longer than 10 minutes to cook.
Can you use salted butter?
Yes you can
Hi I love these cookies! My fav peanut butter cookie recipe. Can they be frozen?
Yes you can!
Great recipe. Great cookie. So easy and very quick to use. This is going into my favorites. Well done!
Are these cookies “crunchy” ? Most recipes are for chewy cookies and they fall apart. I prefer the crunchy kind.
They usually have a soft middle and crisp/crunch on the outside. I don’t find they fall apart.
I didn’t have any brown sugar, so used all white sugar. They turned out great! I’ll make them with brown sugar next time and compare the two!😋
Glad you liked them Ava!