These peanut butter cookies are the ultimate treat, boasting a perfect balance of rich, nutty flavor and chewy, melt-in-your-mouth texture. With just 15 minutes of prep and a quick 11-minute bake, they’re surprisingly simple to whip up. A brief 30-minute chill ensures they hold their shape while delivering that irresistible softness.
Each bite is packed with creamy peanut butter and a hint of sweetness, making them impossible to resist. Whether you’re a seasoned baker or a beginner, this recipe promises cookies that are crisp on the edges and tender in the center—every single time.
Perfect for sharing or savoring solo, these cookies are a crowd-pleaser with just 184 calories each. The golden-brown exterior gives way to a lusciously dense interior, creating a delightful contrast in every bite. They’re ideal for satisfying sweet cravings without feeling overly indulgent.
Plus, their aromatic warmth fills your kitchen, making the entire process as comforting as the final result. In under an hour, you’ll have 18 decadent, homemade cookies that are sure to become your new go-to recipe. Trust me, these are the best peanut butter cookies you’ll ever make!
Ingredients for The BEST Peanut Butter Cookies
- 10 Tablespoons (141 g) unsalted butter, softened to room temperature
- ½ cup (140 g) creamy peanut butter (use natural or regular, but avoid oily varieties)
- ⅔ cup (135 g) light brown sugar, tightly packed
- ¼ cup (50 g) granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ½ cups (188 g) all-purpose flour
- 1 Tablespoon cornstarch (helps keep cookies soft)
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- Additional granulated sugar for rolling
Step-by-Step Instructions
- In a large bowl (or stand mixer), combine butter, peanut butter, brown sugar, and granulated sugar. Beat with an electric mixer until creamy and well combined.
- Add the egg and vanilla extract. Stir until fully incorporated.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually mix the dry ingredients into the peanut butter mixture. Pause occasionally to scrape the sides and bottom of the bowl to ensure even mixing.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes to 1 hour (or overnight if preferred). If the dough is sticky or cookies spread too much, chill longer.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop the dough into 1 ½ Tablespoon-sized balls, roll them smooth between your palms, and coat thoroughly in additional granulated sugar.
- Place the dough balls on the prepared baking sheet, spacing them at least 2 inches apart.
- Use a fork to gently press a criss-cross pattern onto each cookie.
- Bake for 9-12 minutes, until the edges are lightly golden but the centers still look slightly under-baked. The cookies will finish baking as they cool on the sheet, ensuring a soft and chewy texture.
- Let the cookies cool completely on the baking sheet before serving. Enjoy!
Perfect Pairings: Serving Suggestions
These peanut butter cookies are delicious on their own, but they’re even better with a glass of cold milk or a warm cup of coffee. For a fun twist, sandwich two cookies together with a dollop of chocolate ganache or a scoop of vanilla ice cream. They also make a great addition to dessert platters or cookie gift boxes!
Keep Them Fresh: Storage Tips
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. You can also freeze the dough balls for up to 2 months—just roll them in sugar before baking straight from the freezer (add 1-2 extra minutes to the bake time).
Mix It Up: Recipe Variations
Want to get creative? Try adding ½ cup of chocolate chips, chopped nuts, or even a sprinkle of sea salt on top before baking. For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free flour blend. You can also use crunchy peanut butter for a bit of extra texture!
Time-Saving Hacks
Short on time? Skip the chilling step if you’re in a hurry, but note that the cookies may spread a bit more. To speed up chilling, pop the dough in the freezer for 15 minutes instead of the fridge. You can also use a cookie scoop to portion the dough quickly and evenly.
Baking Like a Pro: Equipment Tips
For best results, use a stand mixer or hand mixer to cream the butter and sugars until light and fluffy. A silicone baking mat or parchment paper ensures easy cleanup and prevents sticking. Don’t forget a sturdy cookie scoop for perfectly portioned dough balls every time!
The BEST Peanut Butter Cookie Recipe (Seriously!)
Ingredients
- 10 Tablespoons unsalted butter, softened to room temperature 141 g
- ½ cup creamy peanut butter 140 g
- ⅔ cup light brown sugar, tightly packed 135 g
- ¼ cup granulated sugar 50 g
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour 188 g
- 1 Tablespoon cornstarch
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- Additional granulated sugar for rolling
Instructions
- Combine butter, peanut butter, and brown sugar and ¼ cup granulated sugar in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to beat until creamy and well combined.
- Add egg and vanilla extract and stir until well-combined.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually stir the flour mixture into the peanut butter mixture. Make sure to pause periodically to scrape the sides and bottom of the bowl to ensure all ingredients are well-combined.
- Cover mixing bowl with plastic wrap and place peanut butter cookie dough in the refrigerator to chill for 30 minutes to one hour (start with 30 minutes, if the dough is too sticky or your cookies are coming out of the oven too flat, chill for an additional half an hour. This dough may be chilled overnight if you’d like).
- Preheat oven to 350F (175C) and line baking sheets with parchment paper. Once dough has chilled, remove from refrigerator and scoop into heaping 1 ½ Tablespoon-sized balls. Roll the cookie dough between your palms until smooth and then roll thoroughly in additional granulated sugar. Place on prepared cookie sheet, spacing cookies at least 2″ apart.
- Use the tines of a fork to gently make a criss-cross pattern on the surface of each cookie by slightly pressing down.
- Bake on 350F (175C) for 9-12 minutes. Edges should be just turning golden brown but the cookie centers should appear slightly under-baked, allow cookies to cool completely on the cookie sheets and the centers will finish baking (but remain soft and chewy) as they cool on the cookie sheet. Don’t over-bake or the cookies will be dry.
- Allow cookies to cool completely on baking sheet before enjoying.