This post may contain affiliate links. For more information, read my disclosure policy.

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.

stack of 3 peanut butter cookies

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! I’ve made this cookie hundreds of times so you know it works! These are also easy, fast, cookies with NO CHILL TIME!

Reader Review
“I never usually comment, but I saw your recipe and thought…. why not. Absolutely fantastic!! My new favorite recipe. Thank you for all your tips!!”
Ingredients in peanut butter cookies

Important Ingredients

  • 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!
  • Milk – my secret peanut butter cookie ingredient!
  • Flour – this recipe is written for all purpose flour.

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

Be sure to see the recipe card below for full ingredients & instructions!

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. It’s best to use an electric mixer for this.
  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 baking sheets. Using the tines of a fork, create a criss cross pattern on the cookies to flatten slightly.
  5. Bake: Bake cookies at 350°F for about 9-13 minutes, or until the edges are just golden brown and the tops are no longer glossy.
stack of 3 peanut butter cookies with close up of 2 halves

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.
  • These are a soft peanut butter cookie – they’re not going to be crunchy, just a tiny bit crispy on the edges.
  • Be sure to use a good quality no stir peanut butter. I love Skippy or Jif Naturals.
  • 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.
  • 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!
stack of 3 peanut butter cookies with 2 halves on top all sitting on a rack

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.

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.

stack of 3 peanut butter cookies on rack
4.95 from 363 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


  • 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


  • 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

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

Last Updated on November 21, 2023

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.

Learn to Bake in 4 Days!
Get my tips, tricks and recipes to take your baking to the next level for FREE!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Hey! I loved the recipe and was wondering what I’d need to double the recipe so I can make it for a party, I’d love for other people to enjoy your delicious cookies!

  2. Why don’t you recommend natural peanut butter? I have used Kraft and PC brands “just nuts.” I’m a guy, what do I know about baking!

  3. This recipe is by far the best Peanut Butter cookie recipe I have ever made. It take me back to my childhood when mom made us kids pb cookies.
    Thank you very much for sharing this recipe. Most definitely a keeper!

  4. I’m curious if the dough freezes well or not?
    The chewy Oatmeal Raisin cookies recipe I use works great by portioning the dough, rolling into balls and placing on a lined baking sheet and freezing. Once frozen the cookie balls can be stored in a Ziploc.
    Hoping I can do that with this recipe?

  5. My 3 year old grandson and I put this recipe together without the benefit of a mixer. It went together incredibly easy! We maybe over mixed the wet ingredients but was impressed with the dough at the end. Very tasty!

  6. I used a very similar recipe, but will try this one next time. I went exactly by recipe except I used Skippy Natural Creamy Peanut Butter “Spread”. My husband bought it and I had never used it before. Maybe it was too salty or something but my cookies are terrible. I will try your recipe next time!

    1. I always use Skippy Naturals – its our favorite. That said, it’s less sweet because it doesn’t have any added sugars, so if you’re not used to it it can taste different and affect baked goods.

  7. Baked these according to the recipe and they came out waaaay too cakey. Saw another comment that said too much flour and I have to agree. You can’t even taste the peanut butter. I used smuckers natural creamy.