I’ve tried almost a dozen recipes for peanut butter cookies over the years, but I always come back to this one, because they are the best! Even the ones I’ve tried at fancy bakeries don’t beat this recipe!
It calls for ingredients you probably already have in your pantry, and it only takes minutes to prepare. I’ve had several people tell me that they have tossed out their old recipe and replaced it with this one!
When I was looking through my recipe index, I was shocked to discover that I have never shared my family’s very favorite peanut butter cookie recipe. How did that happen?
This is the peanut butter cookie that I grew up with, and I’ve never found one that I like better. They are so good! You can make them soft or crispy by adjusting the amount of time you bake them. I like my peanut butter cookies soft!
I like them best with crunchy peanut butter, but we hardly ever have it because my boys prefer creamy on their PBJ’s. But I still love them, no matter what variety of peanut butter I use! Like most cookies, they pretty much beg for a tall glass of cold milk.
If you want to get really fancy, you can drizzle them with melted chocolate, or dip half of the cookie in chocolate. But I usually just opt for plain ole’ peanut butter cookies. Enjoy!
MORE COOKIE RECIPES YOU NEED TO TRY:
- Andes Mint Cookies
- Butter Cookies
- Coconut Chocolate Chip Cookies
- Peanut Butter White Chocolate Cookies
- Gingersnaps
- Rolo Cookies
- Oatmeal Scotchies
- Zucchini Cookies
- Pecan Sandies
BEST PEANUT BUTTER COOKIES RECIPE
Peanut Butter Cookies
Soft, chewy, and loaded with peanut butter flavor, these are the best peanut butter cookies we've ever tried!
Ingredients
- 1 cup butter or margarine
- 1 cup peanut butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 3 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Cream butter, peanut butter, and sugars in a large bowl till creamy. Beat in eggs. Stir in dry ingredients.
- Roll dough into balls and place on silicone lined or lightly greased cookie sheets. Flatten with a fork.
- Bake at 375° for about 10 minutes. Let sit on pans for 3-5 minutes, then remove to wire racks to cool.
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Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 128Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 121mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 2g
Been looking for a good peanut butter cookie recipe. Do I really need to put the baking powder in?I don’t have any but I will use the baking soda.
They won’t be as soft and fluffy without the baking powder, so they won’t be the best, but they will probably still be tasty.
I wish the recipes were easier to print
I am in the process of re-formatting all my recipes, but it’s a pretty daunting task. Just fixed this one, so it should be easier to print now. 🙂
My dough is whipped and fluffy… I followed everything. Help!!!
After adding eggs to creamed ingredients make sure you just STIR in the dry ingredients so as not in incorporate (Whip) air into the dough.
we have a WINNER!!!! They love them! thanks!!
I have tried others in the past and pretty much gave up on making home made pb cookies so I am giving this a try …(cross my fingers) ill let ya know 😉
This recipe is amazing! I did add a tsp of vanilla and changed the sugar ratio to 1 and 1/3 cups brown sugar and only 2/3 cup white sugar since my family enjoys an especially chewy cookie. Will definitely being using the recipe in the future!
So glad you liked them Bailey! I bet they were good with the extra brown sugar. 🙂
I see everyone raving about the taste and flavor. While that is great…I’m just curious if anyone had any comments on the actual chewiness of the cookie? I am 29 and have yet to make a pb cookie that doesn’t crumble. I want chewy!! but not raw in the middle :-/
This recipe is amazing! I did add a tsp of vanilla and changed the sugar ratio to 1 and 1/3 cups brown sugar and only 2/3 cup white sugar since my family enjoys an especially chewy cookie. I also added anout a spoonful of extra peanut butter. They were perfectly chewy when baked for 10 minutes! Will definitely being using the recipe in the future!
Is the brown sugar to be packed?
Yes, as far as I know, brown sugar should always be packed. 🙂
I just whipped up a batch of these cookies last night. They are so good! I’ve never made PB cookies before and they were so easy to make. I think I made mine a little small because I ended up with 5 1/2 dozen (even after dough sampling and sneaking a couple fresh out of the oven). My husband said they weren’t super sweet (just the way he likes it, apparently) and very pretty! Thanks for sharing!
Just finished baking these scrumptious cookies. I did alter the recipe just a smidgen since I didn’t have 2 sticks of butter, I used 1 stick and 1/2 cup light Country Crock tub margarine. I used self=rising flour which was all I had. I also added 1 tsp. vanilla extract. This is a great PB Cookie recipe, thanks so much for sharing.
Glad to hear they turned out for you Nancy! I have also added vanilla extract on occasion. 🙂
Do you have a recipe for oatmeal raison cookies? I have never made a good one of these either so if you can work the PB cookie miracle on me then sprinke me with your oatmeal raison fairy dust.
Oops….raisin…just noticed…..yikes!
You are so nice Beth! I do have an oatmeal raisin cookie recipe that I love. I hardly ever make them because the rest of my family doesn’t like raisins, the bums. I will have to find the recipe and post it soon!
OMG! I have tried multiple PB cookie recipes and they were all…well…horrible. This is THE recipe!!!! I left mine in for 11 minutes and my GAWD! They are perfection! The cookie of my dreams. THANK YOU!!!!
Oh yay, I am so glad to hear it! I have also tried other PB cookie recipes, and none of them have ever measured up to this one. I think it will always be my favorite!
Can you freeze the cookie dough?
Yes, absolutely! I freeze it all the time. I like to roll it into balls first so I can just pull out the number I need. I let them thaw, then bake them like usual.
what kind of flour do you use?
I just use regular unbleached all purpose flour.
These Look Great – haven’t had a good old-fashioned peanut butter cookie in awhile :).
Got a pb cookie request from my sister so I tried your recipe. They came out great. A little sweet for my taste (next time I think I’ll try cutting the sugars by 1/3) but otherwise, really delicious. A new go to. Thank you!
Best peanut butter cookies I ever had. I love my cookies soft too!
These cookies are outstanding!!!7&
Thank you, Kara. Made these for a work Christmas party and they were the talk of the evening. Of course, I only took credit for baking them but not the recipe!
Does the dough need to be chilled?
They smell heavenly, I can’t wait to bake them!
I don’t usually chill the dough, but it can be chilled if you want to make it ahead of time. If I chill it, I let it sit out on the countertop for awhile so it’s easier to roll in balls.
These are friggin’ delicious!!! I made them today for my peanut loving husband and he thought they were awesome. I thank you for the “Old Fashioned” version. They taste just like my mom’s =D
Oh yay, that just makes me happy Chloe! 🙂
Yummy these are a family favorite in my house. ~ Lisa