Perfect Peanut Butter Cookies Recipe

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5 from 2 votes
Published: August 23, 2021Author: Elyse Ellis
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These Perfect Peanut Butter Cookies are absolutely foolproof and are so easy to make! These soft, chewy peanut butter cookies melt in your mouth, so be sure to have a glass of milk on hand.
Perfect Peanut Butter Cookies Recipe

I don’t mess around when it comes to cookies, especially peanut butter cookies.

I’ve tried my fair share of peanut butter cookies and some of my favorites are our Copycat Disneyland Peanut Butter Cookies, Frosted Peanut Butter Nutella Cookies and our Peanut Butter Cookie Cups.

As good as all of those are, sometimes you just crave a soft, chewy peanut butter cookie.

This recipe is my go-to Peanut Butter Cookie Recipe because they come out absolutely perfect every single time.  Every time I make these cookies, people always tell me they are the BEST Peanut Butter Cookies they’ve ever tried.

Another recipe to try: Peaches and Cream Oatmeal Cookies (oh my goodness – they are amazing!)

How To Make the Best Peanut Butter Cookies:

You probably think cookies that taste this good will be pretty complicated, but they are so easy to make and are absolutely fool proof!

Butter, Sugar and Peanut Butter creamed together in mixing bowl

Preheat oven to 350 degrees F.

In a large mixing bowl or stand mixer, cream together butter, sugars and peanut butter.

Perfect Peanut Butter Cookie dough in a stand mixer

Add eggs, flour, baking soda and vanilla extract and mix until combined.

Raw Perfect Peanut Butter Cookie dough

I like to roll these cookies by hand, so if you feel like your dough is too sticky to roll with your hands, add a little more flour and mix until well combined.

Cookie dough balls on baking sheet

Roll dough into 1 inch balls, roll in additional sugar, and place on ungreased cookie sheet.

Unbaked Perfect Peanut Butter Cookie on a baking sheet

Use a fork to make a criss-cross design on top.

Perfect Peanut Butter Cookies on a baking sheet

Bake for about 10-12 minutes or until golden brown.

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Ingredients for the Perfect Peanut Butter Cookies:

These cookies can easily be adapted to your taste and preference.  Try adding more flavor with these optional ingredients:

  • chocolate chips
  • peanut butter chips
  • coarsely chopped peanut butter cups
  • chopped peanuts
  • coarsely chopped pretzels
  • M&Ms
  • For softer peanut butter cookies, don’t flatten them with the fork.  They will be puffier and softer.
  • For crispier peanut butter cookies, use a fork to flatten the dough balls.
  • Refrigerate the dough for 30 minutes before rolling into balls for a chewier peanut butter cookie.
  • To soften your butter, you can set it at room temperature for at least an hour or put it in the microwave on defrost for four seconds at a time, just until it’s soft.
Serves: 36

Perfect Peanut Butter Cookies Recipe

5 from 2 votes
These Perfect Peanut Butter Cookies are absolutely foolproof and are so easy to make! These soft, chewy peanut butter cookies melt in your mouth.
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Print Pin

Ingredients

  • 1 cup butter softened
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 1/2 cups creamy peanut butter
  • 2 eggs
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/3 cup sugar for rolling

Instructions

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl or stand mixer, cream together butter, sugars and peanut butter.
  • Add eggs, flour, baking soda and vanilla extract and mix until combined.
  • Roll dough into 1 inch balls, roll in additional sugar, place on ungreased cookie sheet and use a fork to make a criss-cross design on top.
  • Bake for about 10-12 minutes or until golden brown.

Notes

  • For softer peanut butter cookies, don’t flatten them with the fork.  They will be puffier and softer.
  • For crispier peanut butter cookies, use a fork to flatten the dough balls.
  • Refrigerate the dough for 30 minutes before rolling into balls for a chewier peanut butter cookie.
  • To soften your butter, you can set it at room temperature for at least an hour or put it in the microwave on defrost for four seconds at a time, just until it’s soft.

Nutrition

Calories: 161 kcal · Carbohydrates: 24 g · Protein: 4 g · Fat: 6 g · Saturated Fat: 1 g · Cholesterol: 10 mg · Sodium: 92 mg · Potassium: 101 mg · Fiber: 1 g · Sugar: 15 g · Vitamin A: 24 IU · Calcium: 20 mg · Iron: 1 mg

Equipment

  • Large Mixing Bowl
  • Hand or Stand Mixer
  • Baking Sheet

Recipe Details

Course: Dessert
Cuisine: American

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  1. Karie @ The HoB says:
    June 20, 2012
    Those look yummy!!!
    Reply
  2. Danielle says:
    June 20, 2012
    Yum! Going to make these!
    Reply
  3. Tina says:
    June 20, 2012
    Wow my boys love cookies! i ALSO like the address labels Where love begins! [email protected]
    Reply
  4. Debra Kapellakis says:
    June 25, 2012
    mmmmm...I can't wait to try this!
    Reply
  5. Terry says:
    June 26, 2012
    Baked these this morning! Sooooooo yummy! Thank you for sharing the recipe!
    Reply
  6. Mama Lama says:
    August 20, 2012
    I made these today and they are so fab. I can't believe how many they make. I have put some dough balls in my freezer for another day... awesome!! xoxo
    Reply
  7. Caitie Rae says:
    October 15, 2012
    Do I need to use a mixer for this recipe or just mix with a spoon?
    Reply
    • Six Sisters says:
      October 15, 2012
      Hi Caitie!

      Either way works just fine. I usually just mix mine with a spoon!
      Reply
  8. mary ann says:
    October 30, 2012
    Are these chewy??? I'm looking for the peanut butter cookies that are crumbly,or the ones that melt in your mouth. I don't know how else to describe them.
    Reply
    • Six Sisters says:
      November 1, 2012
      Hi Mary Ann!

      These are really chewy. I am sorry about that!
      Reply
  9. Becky says:
    May 23, 2013
    Can you use homemade peanut butter? We make our own.. Thanks, Becky P.S. Love Your Blog and Everything about you all....
    Reply
    • Cyd says:
      May 24, 2013
      We have only used store bought peanut butter. Let us know how it works with homemade peanut butter. -The Six Sisters
      Reply
  10. Hilda says:
    August 3, 2013
    I made these cookies and they are so good. I do have to keep them a little bit longer.
    Reply
  11. Amy says:
    January 31, 2014
    The photo looked good enough for me to try a new recipe! They ARE fantastic! It's a keeper! :)
    Reply
  12. Natalie says:
    September 10, 2014
    Either the recipe is doubled, or the balls should be 2 inches... Mine made about 6 dozen. And they are crunchy, not chewy. I followed ingredients and directions exactly. What could have happened?
    Reply
    • Natalie says:
      September 10, 2014
      Ah! I added baking powder instead of baking soda. Classic mistake! I'll have to try these again the right way!
      Reply
  13. Kristi says:
    October 26, 2015
    These are awesome. They are my new go-to peanut butter cookie.
    Reply
  14. Kayla says:
    June 2, 2016
    These are amazing cookies! The only thing I have to say is that they don't hold together very well I had several break taking them off of the cookie sheet after they had time to cool and everything. The second batch I had more success with though after adding more peanut butter to them. Keep doing what you ladies do though love your recipes!
    Reply
  15. Karen says:
    August 25, 2021
    These are the best!! And easy too. I prefer my peanut butter cookies soft. They were perfect!!

    5 stars

    Reply
  16. Shannon Stewart says:
    September 14, 2021
    Best peanutbutter cookie recipe hands down! Perfect amount of sweet without going overboard. Soft and delightful! They were gone within 24 hours… Make them now!

    5 stars

    Reply
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