Classic Peanut Butter Cookie Recipe [+Video]

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Looking for the perfect peanut butter cookie recipe? Look no further! These classic peanut butter cookies are easy to make and sure to be a hit with the whole family. They are soft and chewy and everything you want in a peanut butter cookie!

I originally wrote this post for classic peanut butter cookies and then had the feeling that I should dedicate this post to my parents, and I try to always follow those little feelings. Thank you for taking the time to always encourage, patiently teach and most of all love me through anything and everything. You gave me the wings to fly anywhere and become anything.

Music and food. Two things that store up memories like nothing else. I can love a book but never remember what was going on when I was reading it. A certain song though, well suddenly I’m right back in college teaching a Pilates class, or driving to a marching band practice. Yup. Totally did that. haha, but seriously, music and food bring back so many memories and I bet a few of you have one attached to classic peanut butter cookies.

a photo of several baked peanut butter cookies with the criss cross patter on topa photo of several baked peanut butter cookies with the criss cross patter on top

Making Memories in the Kitchen

This may seem ridiculous to some of you, but I so badly wanted to feel like I could do things on my own as a kid. With siblings much older than me I watched them doing all sorts of fun and cool things and I just wanted to be big like them. I know, I should have been more content with being little because looking back I am bummed I didn’t take more advantage of being carefree. Either way, I distinctly remember my mom making peanut butter cookies one day and she let me sit up on a stool and help her make the criss-cross pattern with a fork on top of the cookie dough.

How silly, a fork to press a pattern into a cookie and warm memories attached to just that. I can see the same desire in our oldest and I struggle as a mom to let her, even encourage her to be little and at the same time push her to be more and more responsible each year. It’s in these little moments that I feel balanced, a mom having fun and being little alongside her daughter and still teaching her as a mother should.

I first teach her that it’s all about the softened butter. Not melted, and not cold, perfectly soft where you see your fingerprint and indentation in the butter. Then whip it, forcing air into the sugar and butter for a fluffier cookie. I also tell her that there’s nothing more important in baking than first following the recipe, and second measuring correctly. Wet ingredients in a glass measuring cup, dry in regular cups. Flour MUST be measured just like in our tutorial.

And in the end, the fork comes out for the indentations just like Mom taught me. She’s a good mom like that.

a photo of a baked peanut butter cookie with the classic crisscross pattern on topa photo of a baked peanut butter cookie with the classic crisscross pattern on top

Ingredients for Peanut Butter Cookie Recipe

There’s just one unexpected ingredient in these cookies, but I swear to you it will make all the difference! The rest of the ingredients will be in your pantry already. Here is what you’ll need:

  • Butter: I prefer to use unsalted butter. Make sure it is softened.
  • Brown Sugar: adds sweetness and rich flavor
  • White Sugar: You’ll use sugar both in the cookies and to roll the dough in right before baking.
  • Peanut Butter: You’ll want to use creamy peanut butter and preferably a brand like Jif or Skippy. You want to avoid natural peanut butter.
  • Egg: gives the cookies structure
  • Vanilla Extract: adds flavor
  • Milk: adds a little extra moisture to the cookies
  • Flour: just regular all purpose flour
  • Cornaby’s EZ Gel: adds tenderness and chewiness to the cookies, substitute with cornstarch if you don’t have the EZ gel (see recipe card for details)
  • Salt: enhances all the flavors
  • Baking Soda: gives the cookies rise and fluffiness

The measurements for all the ingredients can be found in the recipe card down below. You can also print of save the recipe there.

How to Make Peanut Butter Cookies

  1. Prep: Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
  2. Wet Ingredients: Cream together the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Add the peanut butter and them mix again.
    • PRO TIP: This allows the sugars and butter to beat against the bowl, incorporating more air for a lighter, fluffier cookie.
  3. Mix: Add the egg, vanilla and milk and mix together until smooth.
  4. Whisk: Add all the dry ingredients to a large bowl and whisk together to combine.
  5. Combine: Add the dry ingredients to the wet ingredients and mix until just combined.
  6. Roll: Scoop the cookie dough into balls and roll them in granulated sugar.
  7. Crisscross: Place the cookie dough balls on the prepared baking sheets and then press the dough lightly with a fork. Lift and press again in the opposite direction.
    • NOTE: I’m not sure how this tradition started with peanut butter cookies but it helps shape the cookies. Peanut butter cookies have a lot of fat in them, so they won’t spread much when they bake. This flattens them out some.
  8. Bake: Bake the cookies for 8-10 minutes. Let cool on a wire rack.

All of the instructions can also be found in the recipe card at the end of the post.

a photo of several baked peanut butter cookiesa photo of several baked peanut butter cookies

Is Peanut Butter Good for You?

Peanut butter is very high in fats. The fact that it is high in fats makes it high in calories also.

Peanut butter also contains many good nutrients such as protein, fiber, minerals and vitamins. In spite of the high calorie content, eating small amounts of pure peanut butter is fine on a weight-loss diet.

Can Peanut Butter Cookie Dough be Frozen?

Roll dough into balls and freeze in heavy duty freezer bags. Thaw and make criss-cross marks on top and bake.

Or, freeze dough in disc shape in a freezer bag. Thaw, roll into balls, crisscross and bake.

a photo of a stack of three baked peanut butter cookiesa photo of a stack of three baked peanut butter cookies

What Can You Substitute For Brown Sugar?

You can use an equal amount of white sugar although the flavor and texture may be just a little different.

You can use white sugar and a little molasses or maple syrup–1 cup sugar plus 1 Tablespoon molasses or maple syrup. For dark brown sugar, use 2 tablespoons molasses or maple syrup and 1 cup white sugar. 

Tips for the Best Peanut Butter Cookie Recipe

  • Measure the flour correctly! Adding too much flour to these, and you will end up with dry cookies.
  • Don’t overmix! Overmixing the dough is almost the culprit when you have hard, dry cookies.
  • Use a cookie scoop to scoop the dough to keep the cookie a uniform size so that they all bake evenly.
  • Don’t overbake! Once the cookies start to get golden brown around the edges, pull them out of the oven and let them cool for a few minutes on the pan before transferring them to a wire cooling rack.
a photo of several baked peanut butter cookies sitting on a piece of brown parchment papera photo of several baked peanut butter cookies sitting on a piece of brown parchment paper

Storage Tips

Leftover cookies should be stored in an airtight container. They can be stored at room temperature or in the refrigerator.

To freeze, let them cool completely and then place in a single layer on a cookie sheet and freeze. When frozen, transfer to a freezer bag. They will keep for up to 3 months.

How to Make Peanut Butter Cookies Video

Indulge in the classic combination of creamy peanut butter and sweet cookie goodness with this simple and best peanut butter cookie recipe. Perfect for any occasion!

More Cookies Recipes to Try:

Servings: 24

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Description

Looking for the perfect peanut butter cookie recipe? Look no further! These classic peanut butter cookies are easy to make and sure to be a hit with the whole family.

  • Preheat the oven to 350 degrees F and line 2 baking sheets with parchment or silpat liners.

  • In the bowl of a standing mixer, mix the butter and sugars for 1 minute on medium speed, increase to medium high for an additional 30 seconds.

    1/2 Cup Butter, 3/4 Cup Brown Sugar, 1/4 Cup White Sugar

  • Add the peanut butter and mix another 30 seconds.

    3/4 Cup Peanut Butter

  • This allows the sugars and butter to beat against the bowl, incorporating more air for a lighter, fluffier cookie.

  • Add the egg, vanilla and milk and mix until smooth.

    1 Large Egg, 1 teaspoon Vanilla, 1 Tablespoon Milk

  • In a separate bowl, whisk the flour, salt, EZ gel and soda.

    1 ⅓ Cups All Purpose Flour, 1/4 teaspoon Salt, 1/2 teaspoon Baking Soda, 2 teaspoons Cornaby’s EZ Gel

  • Add to the wet ingredients and mix until smooth.

  • Roll the peanut butter dough into balls and roll in the sugar.

    1/2 Cup Sugar

  • Use a fork to gently press into the dough and then lift and repeat going the opposite direction.

If you can’t find cornaby’s use 1 teaspoon cornstarch
To freeze: cool completely, place in a single layer on a cookie sheet and freeze.  When frozen, transfer to a freezer bag for up to 3 months.

Serving: 1gCalories: 162kcalCarbohydrates: 20gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 18mgSodium: 118mgPotassium: 67mgFiber: 1gSugar: 14gVitamin A: 130IUCalcium: 14mgIron: 1mg

Author: Sweet Basil

Course: 100 Best Cookies Recipes on the Planet

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