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This is the BEST Peanut Butter Cookies Recipe you’ll ever make. It’s soft and chewy and full of peanut butter flavor. It’s a classic – and it’s my husband’s favorite cookie!

You can make easy cookies like this from scratch in NO TIME at all – just mix and bake. Your family will love them as much as mine does.

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Table of Contents
  1. EASY Peanut Butter Cookies Recipe
  2. Peanut Butter Cookie Ingredients
  3. How to make Peanut Butter Cookies
  4. Pro Tips
  5. FAQ About Peanut Butter Cookies
  6. THE BEST PEANUT BUTTER COOKIE RECIPE Recipe

EASY Peanut Butter Cookies Recipe

I’ve made hundreds of peanut butter cookie recipes over the years and most of them stem from THIS basic recipe.

That’s right: this cookie recipe has spawned dozens of others. That’s why I’m proclaiming it to be the BEST peanut butter cookie recipe ever!

Why you’ll love this recipe

I’ve made this cookie hundreds of times so you know it works!

I’ve got so many other forms of this cookie: stuffed cookies, cookie cake, cookie pie, gooey bars. I figured it was about time I posted the basic good old fashioned peanut butter cookies I base all those recipes on.

These are also easy, fast, cookies with NO CHILL TIME!

Ingredients in peanut butter cookies
  • Unsalted Butter – While you can easily substitute shortening for the butter, I prefer the flavor that the butter lends to the cookie. It makes it  a bit more light and fluffy too. Be sure your butter is room temperature.
  • Peanut Butter – It’s the most important part! For this recipe, use a regular no-stir creamy peanut butter you can get at the regular grocery store. Don’t use natural peanut butter. You can also use chunky peanut butter.
  • Brown sugar and granulated sugar – I love using brown sugar in cookies so much more than granulated. While this recipe has both kinds of sugar, the packed brown sugar keeps the cookies soft. You can make peanut butter cookies without brown sugar but I don’t recommend it.
  • Baking Soda – The leavening for most cookies – just a half teaspoon of baking soda makes them chewy!
  • Salt – you still need a little bit unless you swap salted butter.
  • Egg – Buy large eggs!
  • Milk – my secret peanut butter cookie ingredient!
  • Vanilla – only buy pure vanilla extract.
  • Flour – this recipe is written for all purpose flour.

I also have a recipe for three ingredient peanut butter cookies, if you prefer those!

4 photos showing how to make peanut butter cookies

How to make Peanut Butter Cookies

  1. Wet Ingredients: Mix together the butter and 3/4 cup peanut butter until smooth, then add both sugars. Cream until smooth and fluffy, just a minute or so.
  2. Mix in the egg, vanilla, and milk until smooth.
  3. Dry Ingredients: Mix in the baking soda and salt to the wet ingredients, then slowly mix in the flour just until the batter comes together. Be sure to scrape the bowl during mixing!
  4. Form the Cookies: Scoop 2 tablespoon cookie dough balls and place 2-inches apart on prepared cookie sheets. Using a fork, create a criss cross pattern on the cookies to flatten slightly.
  5. Bake: Bake at 350°F for about 9-13 minutes, or until the edges are just golden brown and the tops are no longer glossy.

Tip From Dorothy

Pro Tips

  • You can roll the balls of dough in granulated sugar before placing them on the cookie sheet for a crispier outside.
  • If the dough sticks to the fork when you’re making the criss-cross pattern you can dip the fork in sugar.
  • These can be made into peanut butter cookie bars and baked in a 9×13-inch pan for about 20-25 minutes.

Why are my peanut butter cookies falling apart?

  • Too much flour: did you measure your flour correctly? You should use the weight in the recipe if using a scale; if using a measuring cup be sure to spoon the flour into the cup.
  • Baked too long: they should come out of the oven as soon as they are no longer glossy and the edges just start to look golden.

FAQ About Peanut Butter Cookies

Can I use natural peanut butter for cookies?

It’s best to use a no-stir peanut butter for this classic cookies recipe. Natural peanut butter that requires stirring will change the texture and outcome of the cookies.

What makes cookies soft and moist?

These cookies are so soft because of the fats from the peanut butter and the milk I add into the batter. As long as they are not overbaked they will stay soft for days.

What ingredient makes cookies more moist?

In these cookies, the milk makes them more moist and keeps them soft and never dry.

How do you store peanut butter cookies?

Store cookies in an airtight container on the counter. They’ll be soft for at least 3-4 days, if you haven’t over baked them.

Can Peanut Butter Cookies Be Frozen?

You can also freeze cookies. I freeze them in airtight containers or sealable bags for up to one month. Read how I freeze all my desserts!

Why do peanut butter cookies have fork marks?

Have you ever wondered why there are hash marks (or criss cross marks) on PB cookies? It’s because adding peanut butter makes them not spread as much, so the fork criss cross was to help the cookies flatten and bake evenly.

How do you tell if peanut butter cookies are done?

You can tell these cookies are done because they are no longer glossy. They don’t brown much but become dull instead of shiny.

Why do you use milk? Can I use nondairy milk?

Milk keeps the cookies nice and soft – it’s my secret ingredient! You can use any kind of milk or nondairy milk in this recipe.

Be sure to read my guide on how to tell when your cookies are done baking!

Other Favorite Cookies

Have you made this recipe?

Be sure to give it a 5-star rating below!

4.83 from 29 votes
This is the BEST Peanut Butter Cookie Recipe you’ll ever make. It’s soft and chewy and full of peanut butter flavor. It’s a classic – and it’s my husband’s favorite cookie!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Yield 24 cookies
Serving Size 1 cookie

Ingredients
 

  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (200g) creamy peanut butter
  • ¾ cup (150g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon (5ml) vanilla extract
  • 1 large egg
  • 1 tablespoon (15ml) milk
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¾ cup (217g) all-purpose flour

Instructions

  • Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper.
  • Place butter and peanut butter in a large bowl. Using a hand or a stand mixer, mix until combined then add both sugars. Cream until smooth. Mix in egg, vanilla, and milk and mix on medium speed until combined.
  • Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing.
  • Scoop 2 tablespoon balls of dough and place 2-inches apart on prepared cookie sheets. Using a fork, create a criss cross pattern on the cookies to flatten slightly. (Tip: if the dough starts sticking to the fork, dip it in a bit of granulated sugar.)
  • Bake for 10-15 minutes, or until the edges are just golden brown and the tops are no longer glossy. Cool on cookie sheets at least 10 minutes before removing.

Recipe Video

Recipe Notes

Baking times: 1-tablespoon cookies: 7-11 minutes 2-tablespoon cookies: 9-13 minutes Jumbo 1/4 cup cookies: 10-15 minutes 9×13-inch pan: 20-25 minutes
  • Any kind of milk or nondairy milk may be used
  • Omit salt if using salted butter
  • Store in an airtight container for up to 3 days or freeze for up to 3 months
  • Chunky peanut butter can be used but don’t use natural peanut butter.

Recipe Nutrition

Serving: 1cookie | Calories: 152kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 122mg | Potassium: 73mg | Sugar: 9g | Vitamin A: 130IU | Calcium: 13mg | Iron: 0.6mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
Keyword cookies

Peanut butter cookies are probably the kind of cookie I make the most. After all, they’re the only kind Mel will eat. I love making them because they’re easy and don’t need any chill time. Plus, it’s easy to dress up a peanut butter cookie:

And so many more ideas!

stack of 3 peanut butter cookies with words on photo

This recipe is my favorite peanut butter cookie recipe. I hope it will be yours too!

Last Updated on September 12, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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55 Comments

  1. I have a question – could I dip these in chocolate?! Just on the ends, I think it would make a great flavor addition!

  2. Best peanut butter cookie recipe! I’ve made them a few times now and they’re always a big hit! Thanks for sharing 🙂

  3. I couldn’t believe how hard it was to find a good peanut butter cookie recipe. This one delivers. I made them the other day and was ecstatic to finally have found a great one! Thank you 👏👏👏

  4. Why do you mix in baking soda and salt to mixture before adding the flour? I usually whisk all dry ingredients, then add to the wet mixture. Is it better to put in separately?

    1. You can do either. I’m lazy so I don’t want to get two bowls out, but a pastry chef would tell you do to it separate. Growing up I never did, so I usually don’t.

  5. Not only is Dorothy amazing, so re her recipes. This Peanut Butter Cookie Recipe is THE BEST. Flavor, texture is fantastic. These are not overly sweet, they are just right. I have tried many recipes, this is by far the best..