I’ve tried almost a dozen recipes for homemade 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!
BEST EVER CHEWY PEANUT BUTTER COOKIES
When I was looking through my recipe index, I was shocked to discover that I have never shared my family’s very favorite chewy peanut butter cookies recipe. How did that happen?
These are the classic peanut butter cookies 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 definitely prefer soft peanut butter cookies.
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.
FAQ ABOUT CHEWY PEANUT BUTTER COOKIES
Why are my peanut butter cookies hard?
There are a few factors that can lead to hard cookies, but two are most common. Usually hard cookies are simply the result of being overbaked. Since ovens vary, and smaller cookies bake faster, you have to go by doneness rather than time.
If you are making a cookie recipe for the first time, watch the first batch closely to make sure you don’t over bake them. Cookies will continue to bake on the cookie sheet even after you remove them from the oven, so err on the side of underbaking them if you aren’t sure.
Another reason cookies end up hard is that you have used too much flour. Flour can compact in the container as it is stored, so if you don’t bake often, it’s a good idea to sift (or at least whisk) your flour before measuring it.
Does brown sugar make cookies chewy?
Yes. Brown sugar has molasses in it, so it does make cookies more moist and chewy than cookies made with just white sugar.
Can I use natural peanut butter for cookies?
I haven’t found a brand of natural peanut butter that works as well in baked goods. It tends to be less creamy, so you end up with drier cookies.
HOW TO MAKE HOMEMADE PEANUT BUTTER COOKIES
Ingredients for peanut butter cookies:
- butter (I use regular salted butter. You can use margarine for dairy free cookies.)
- peanut butter (I like Jif or Skippy brand. You can use creamy or crunchy. I don’t recommend using natural peanut butter.)
- granulated sugar
- brown sugar (I usually use light brown sugar, but dark will also work.)
- eggs (I use large eggs.)
- all purpose flour
- baking powder
- baking soda
- salt (I like using salt even though the peanut butter is salty, but you can omit it if you desire.)
- PREP: Soften the butter. (It’s best to let it soften at room temperature instead of the microwave.) Line cookie sheets with silpat liners or spray with non stick cooking spray. Preheat oven to 375 degrees.
- WET INGREDIENTS: Cream the butter, peanut butter, and sugars in a large bowl. Beat in the eggs.
- DRY INGREDIENTS: Whisk the dry ingredients together in a small bowl.
- COMBINE: Add the dry ingredients to the creamed mixture. Stir lightly just until flour is incorporated. Don’t overmix or you can end up with tough cookies.
- FORM: Scoop cookie dough into tablespoon sized balls. I like to use a cookie scoop. Roll into balls and place on prepared pans. Use a fork to press a criss cross pattern on the top of each cookie dough ball.
- BAKE: Bake the cookies at 375° for about 10 minutes. Let sit on pans for 3-5 minutes, then remove to cooling racks to cool completely.
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’ simple peanut butter cookies. Enjoy!
Do I have to make the criss cross pattern on top of my cookies? No, you don’t. If you prefer, you can just flatten the cookies slightly with your palm or the bottom of a glass dipped in sugar.
HOW TO STORE PEANUT BUTTER COOKIES:
These cookies actually store really well. After they cool completely, place them in an airtight container and they will last at room temperature for 5-6 days.
If you want to freeze them, place them in a heavy duty freezer ziplock bag. They will last in the freezer for 3-4 months. To serve them, either let them thaw at room temperature, or heat them in the microwave for a few seconds.
MORE COOKIE RECIPES YOU NEED TO TRY:
- Andes Mint Cookies
- Butter Cookies
- Coconut Chocolate Chip Cookies
- Peanut Butter White Chocolate Cookies
- Rolo Cookies
- Oatmeal Scotchies
- Zucchini Cookies
- Pecan Sandies
BEST PEANUT BUTTER COOKIE RECIPE
- 1 cup butter or margarine
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 3 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- Cream butter, peanut butter, and sugars in a large bowl till creamy. Beat in eggs.
- Whisk together flour, baking powder, baking soda, and salt in a small bowl and stir into the wet ingredients just till combined.
- 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.
If using crunchy peanut butter, I like to overfill the measuring cup a bit. Since the peanuts replace some of the peanut butter, I find that it helps keep the cookies moist.
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Amount Per Serving: Calories: 128Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 121mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 2g