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    Home » Cookies

    Best Ever Peanut Butter Cookies

    Published: Oct 29, 2019 Updated: Sep 1, 2020 by Alison Hope · This post may contain affiliate links · 37 Comments

    Jump to Recipe Jump to Video Print Recipe
    Peanut Butter Cookies

    These peanut butter cookies are soft and chewy and packed with peanut butter flavor. This will soon be your go-to peanut butter cookie recipe!

    Peanut butter cookies in a stack.

    These peanut butter cookies are so good. They’re wonderfully soft and chewy but if you prefer them a bit crunchier you can easily have them that way too with a couple of extra minutes of baking time.

    The peanut butter flavor comes through beautifully and these cookies are also a good (large) size making them a wonderful snack or dessert.

    You’ll also love our peanut butter chocolate chip cookies, our almond butter cookies and our peanut butter almond flour cookies.

    Peanut butter cookies piled up in a black bowl.

    How To Make Peanut Butter Cookies

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • These are seriously easy to make! Add softened butter and a mix of white and brown sugar to the bowl of your stand mixer and cream them together with your electric mixer.
    • Next add peanut butter, an egg and vanilla extract and mix that in your mixer until smooth.
    • Then add in the dry ingredients: all purpose flour, baking soda and salt and stir this in by hand (don’t use your electric mixer for this part) into a thick cookie dough.
    • Roll into balls and roll the balls in sugar before placing them evenly onto a parchment lined baking tray. Aim for around 20 large cookies.
    Step by step process photo collage of making peanut butter cookies.
    • Flatten them with a fork.
    • Place into the oven and bake for 10 minutes at 350°F until lightly browned on top.
    • They will be very soft when you take them out the oven but will firm up as they cool. Let them firm up on the tray before you attempt to move them.
    Step by step process photo collage of making peanut butter cookies.

    Recipe Tips For the Best Peanut Butter Cookies

    A mix of white and brown sugars creates the perfect flavor balance for these cookies without weighing them down too much.

    We used lightly salted butter, but you could use unsalted butter as well. Let it soften a bit first at room temperature before creaming it up with the sugar.

    Commercial brands of smooth salted peanut butters tend to work slightly better in creating a soft cookie than natural peanut butters (the ones that tend to separate) though you can also use any peanut butter.

    If you prefer your cookies a little more crunchy then bake them for an extra 2 minutes. So let them bake for 12 minutes in total. For ultra crunchy cookies, bake for 14-15 minutes. Keep a close eye on them though, as they can suddenly brown too much on top.

    Peanut butter cookies in a black bowl.
    Holding a peanut butter cookie up above a bowl of cookies.

    Storing and Freezing

    Store your cookies in a sealed container at room temperature where they will stay good for up to a week. They can also be stored in the fridge.

    Baked cookies also freeze well for up to 3 months. You can also freeze the rolled cookie balls and then let them thaw in the fridge overnight, bring to room temperature, roll in sugar, flatten with a fork and bake as normal.

    Peanut butter cookies stacked up on a black plate.

    More Cookie Recipes

    1. Chocolate Chip Cookies
    2. Double Chocolate Cookies
    3. Shortbread Cookies
    4. Chocolate Peanut Butter Cookies
    5. White Chocolate Chip Cookies
    6. Simple Oatmeal Cookies
    Peanut butter cookies stacked up with the top cookie broken in half to show the center.

    Did you make this recipe? Be sure to leave a comment and rating below.

    Peanut butter cookies

    Peanut Butter Cookies

    These peanut butter cookies are soft and chewy and packed with peanut butter flavor. This will soon be your go-to peanut butter cookie recipe!
    4.95 from 20 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Servings: 20
    Calories: 206kcal
    Author: Alison

    Ingredients

    • ½ cup Light Brown Sugar
    • ½ cup Granulated White Sugar
    • ½ cup Butter Lightly Salted, Softened
    • 1 Large Egg
    • 1 Tbsp Vanilla Extract
    • 1 cup Peanut Butter Smooth, Salted
    • 1 and ½ cups All Purpose Flour
    • 1 tsp Baking Soda
    • ½ tsp Salt
    • ¼ cup Granulated White Sugar For Rolling
    US Customary – Metric

    Instructions

    • Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper. Set aside.
    • Add the brown and white sugar along with the softened butter to the bowl of your stand mixer and cream them together with the electric mixer.
    • Add in the egg, vanilla and peanut butter and mix them together with the electric mixer until smooth.
    • Add the all purpose flour, baking soda and salt and mix them in by hand (don't use the electric mixer for this part). You will have a thick cookie dough.
    • Roll the cookie dough into balls and then dip the balls in white sugar and place them onto the parchment lined baking tray. Aim for around 20 cookies. Use a fork to flatten the cookies.
    • Place into the oven and bake for 10 minutes until the tops are lightly browned. They will still be very soft in the center. Let them cool directly on the baking tray. They will firm up as they cool.

    Video

    Notes

    1. A mix of two sugars for these cookies keeps them soft and moist, without weighing them down. However, if you use all white sugar you can get a more crunchy cookie, and if you use all brown sugar you can get an even softer cookie. No matter how you do it though, they are all really delicious. 
    2. You can also use unsalted butter for these cookies, but we used lightly salted. 
    3. Creamy commercial brands of peanut butter tend to work slightly better for these cookies than natural style peanut butter (the type that tends to separate). 
    4. Bake them for 10 minutes for a soft cookie and 12 minutes for a crunchier cookie. For an ultra crunchy cookie extend the baking time to 14-15 minutes, but keep a close eye on them in the last couple of minutes so they don’t burn. 

    Nutrition

    Serving: 1Cookie | Calories: 206kcal | Carbohydrates: 22.68g | Protein: 4.62g | Fat: 11.47g | Saturated Fat: 4.37g | Cholesterol: 22.75mg | Sodium: 218.47mg | Potassium: 104.98mg | Fiber: 1.03g | Sugar: 14.13g | Vitamin A: 157.13IU | Calcium: 14.47mg | Iron: 0.76mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Judy

      January 19, 2023 at 1:54 am

      These were the best peanut butter cookies ever! Everyone agreed. I added mini chocolate chips to a few of them. Very tasty.5 stars

      Reply
      • Alison Hope

        January 19, 2023 at 6:37 am

        Thanks so much Judy!

        Reply
    2. Alicia

      December 31, 2022 at 5:21 pm

      Ready to make them for NYE 20225 stars

      Reply
    3. Carol Leverman

      May 23, 2020 at 12:19 am

      These are the best PB cookies. Have been making double batches every week since 8 grand kids home. The empty can comes back every week for more PB cookies. Love these.

      Reply
      • Alison Hope

        May 23, 2020 at 8:29 am

        That’s wonderful to hear Carol! Thanks so much for sharing!

        Reply
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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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