These chewy, moist Classic Peanut Butter Cookies will be a hit with your family and friends. With only a few simple ingredients, they're easy enough for even the novice baker to try their hand at and are perfect for any special occasion!
The classic PB cookie is a classic for a reason—it's chewy and moist, with just enough of that peanut butter flavor to make it a perfect treat. This easy cookie recipe uses simple ingredients like creamy peanut butter, flour, sugar, butter, and eggs. All ingredients you may already have in your pantry!
To make these cookies, you'll mix the wet ingredients together until fluffy and combined. Slowly add the dry ingredients until a smooth peanut buttery cookie dough is formed. Scoop out onto a cookie sheet and bake until the edges are slightly golden brown and the middle is soft and delicious!
Peanut butter cookies are great for many occasions, including birthdays, holidays, or just for a snack. To make them even better, you can add in chocolate chips or other mix-ins to customize them to your taste!
Why You’ll Love This Recipe
- Everyone loves rich and creamy peanut butter cookies!
- They’re chewy, moist, and full of that classic peanut butter flavor.
- You can customize these classic PB cookies by adding mixins like chocolate chips.
- This easy cookie recipe requires only a few ingredients you may already have in your pantry.
Ingredients You’ll Need
- Softened Butter - This is used as the fat source in the cookies, which makes the cookies moist while adding a buttery flavor.
- Eggs - Binds all of the ingredients together while helping the cookies to set properly when baked.
- Sugar - A mix of light brown sugar and white sugar helps to sweeten up the base of the cookies while adding texture.
- Vanilla Extract - Adds a light and fragrant vanilla flavor throughout the cookie that compliments the peanut butter.
- Peanut Butter - Gives the cookie a classic peanut butter flavor along moist and chewy texture.
- Flour - Gives the cookie structure and body so that they hold together while baking.
- Baking Soda - Helps to leaven the cookies, which gives them their classic light and fluffy texture when cooked.
- Salt - Used to contrast and balance the sweetness of the sugar and peanut butter in the cookies.
How To Make Classic Peanut Butter Cookies
Prepare for baking: Turn the oven to 375°F to preheat. Line two baking sheets with parchment paper and set aside while making the peanut butter cookie dough.
Mix the wet ingredients: In a stand mixer, add the butter, vanilla, and eggs and mix until combined. Then, add both sugars and mix until the mixture is light and creamy. Add the baking soda and salt followed by the peanut butter, and mix again until well combined.
Add dry ingredients: To the wet dough, slowly mix in the flour until no dry streaks remain and the cookie dough is together in one piece.
Scoop and bake: Use a one-inch cookie scoop to portion out each cookie. Roll each piece into a ball, then place them onto the prepared cookie sheets. Use a fork to make a cross-section on the top while pressing down gently. Bake for 9-11 minutes or until the cookies are slightly browned on the edges. Cool completely, and enjoy!
- Use softened butter for the BEST texture. If you don’t have time to let your butter sit out, cut it into small cubes and microwave on low power until just soft enough to combine with the other ingredients.
- To prevent the cookies from spreading while baking, make sure to use a cookie scoop when measuring out each portion, so each cookie is even.
- If you want to add mixins such as chocolate chips, opt for semi-sweet or dark chocolate, as it will compliment the classic peanut butter flavor better than milk chocolate.
- For extra chewy cookies, increase the baking time by 1 minute.
- Let the cookies cool completely to set as they cool. This will keep them from crumbling.
- Do not overmix the cookie dough, as this can make the cookies tough.
- Instead of peanut butter, you can use other types of nut butter, such as almond butter or cashew butter, for a different flavor.
If using a mix-in, fold it at the very end with a rubber spatula, so it doesn’t get overmixed.
- Chocolate chips
- Dried fruit, such as cranberries or raisins
- White chocolate chips
- Chopped nuts, such as peanuts or walnuts
- Rolled oats or oat flour
- Coconut flakes
- Butterscotch chips
- M&M's or Reece’s Pieces
Storing & Freezing
Storing: Once cooled completely, peanut butter cookies can be stored in an airtight container or zip-top bag at room temperature for up to four days.
Freezing: For longer storage, freeze the cookies after baking and cooling. Place them into a freezer-safe plastic bag or container and place them into the freezer for up to three months. Let them thaw out on the countertop until ready to eat.
Yes, you can definitely use crunchy peanut butter when making classic peanut butter cookies. The texture of the cookie may be slightly different, but it will still taste delicious.
es, you can substitute an all-purpose gluten-free flour blend for regular flour. Make sure you also check your other baking ingredients for gluten.
This peanut butter cookie dough does not need to be refrigerated before baking. However, if you find yourself with extra cookie dough that you don't plan on using right away, it can be stored in the fridge for up to five days or in the freezer for up to three months.
More Cookie Recipes
- Raspberry Lemonade Cookies
- Carrot Cake Mix Cookies with Cream Cheese Frosting
- Frosted Banana Cookies
- Coconut Cake Mix Cookies
- Brownie Cookies
- Twix Thumbprint Cookies
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Classic Peanut Butter Cookies
- Pre-heat over to 375°F. Line 2 baking sheets with parchment paper and set aside.
- Mix butter, vanilla, and eggs until well blended using a stand or a hand mixer.
- Slowly add brown sugar and granulated sugar until light and creamy.
- Next, mix in baking soda and salt. Add peanut butter and mix until well combined.
- Slowly add the flour and mix until the dough starts to form a clump.
- Scoop the dough using a 1-inch cookie scoop. Roll the dough into a ball. Place on a lined cookie sheet. Using a fork, press the dough down in a cross-hatch pattern.
- Bake cookies for 9-11 minutes or until the edges are slightly golden brown.
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.