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These are the best Peanut Butter Cookies you will ever make! This classic recipe is my husband’s favorite because it creates a super soft, chewy cookie with crisp edges and tons of peanut butter flavor. Best of all, they are easy, fast cookies with no chill time required, perfect for peanut butter lovers.

A stack of four golden brown peanut butter cookies with a crisscross fork pattern on top sits on a white surface, tempting anyone searching for the perfect peanut butter cookies recipe. More cookies are blurred in the background.

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

I’ve tested hundreds of variations to find the perfect balance of flavors, and this version has become the foundation for dozens of my other cookie recipes. The secret to their soft texture is a simple pantry addition: a splash of milk. Using a no-stir creamy peanut butter ensures they don’t become too crumbly, giving you that iconic melt-in-your-mouth feel every time.

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

Ingredients in peanut butter cookies

Important Ingredients and Tips for Soft Peanut Butter Cookies

  • For the softest results, use a regular no-stir creamy peanut butter (like Jif or Skippy) rather than natural varieties. Natural peanut butter can separate and cause the cookies to be too oily or crumbly. Crunchy peanut butter can be used as well.
  • The Secret Ingredient: Adding just one tablespoon of milk to the dough is my secret for keeping these cookies super soft for days. You can use any kind of dairy or non-dairy milk to achieve this perfect texture.
  • I use both white sugar and brown sugar for the best crisp edges and soft centers. Brown sugar adds moisture so these stay soft for days and granulated sugar yields crisp edges.
  • Unsalted butter is preferred and should be softened to room temperature. You can substitute salted butter by reducing the added salt.

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

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stack of 3 peanut butter cookies with 2 halves on top all sitting on a rack
  • Once the dough is all mixed together you can use a cookie scoop to make 1-tablespoon or 2-tablespoon size cookies.
  • You can roll the balls of dough in white sugar before placing them on the cookie sheet for a crispier outside.
  • Don’t forget to make the classic criss-cross marks with a fork to flatten the cookies. These won’t flatten that much on their own (like when you make peanut butter blossoms they stay pretty rounded) so you have to press them down with the tines of a fork. If the dough sticks to the fork when you’re making the criss-cross pattern you can dip the fork in sugar.
  • Avoid overbaking! These cookies are finished when the edges are a light golden brown and the tops are no longer glossy. They will look soft when you pull them out, but they will firm up to a perfect chew as they cool on the sheet.
4.96 from 474 votes

Peanut Butter Cookies Recipe

By: Dorothy Kern
Perfect peanut butter cookies that come together in minutes – my secret ingredient keeps them soft. This is the perfect easy cookie recipe.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 24 cookies
stack of 3 peanut butter cookies on rack
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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.

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.

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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

Nutrition information is automatically calculated, so should only be used as an approximation.

© Crazy for Crust. Content and photographs are copyrighted. Sharing this post is much appreciated, but copying and pasting full recipes without authorization is strictly prohibited.

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Storing and Freezing Peanut Butter Cookies

  • Cool cookies on a wire rack completely before storing or freezing.
  • 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!

How to Freeze Cookie Dough and Bake From Frozen

  • To freeze the cookie dough before baking, scoop desired size balls of dough and place in a single layer on a cookie sheet covered with wax or parchment paper. Freeze until solid, about an hour.
  • Store the frozen cookie dough balls in an airtight container in the freezer for several months.
  • Bake the cookies from frozen by adding a few minutes bake time. You will need to make the criss cross marks and press them flat a few minutes into baking. Alternately, let the cookie dough balls thaw and bake as directed.
bowl of creamed peanut butter butter and sugars
bowl of peanut butter cookie dough and flour
fork pressing criss cross marks in cookie

How to make Peanut Butter Cookies Step-by-Step

  1. Once creamed, the peanut butter, sugars, and butter should be smooth.
  2. The cookie dough will be nice and thick once the flour is added.
  3. Criss Cross marks can be made with a fork as shown.
  4. Bake until no longer shiny. I like to bake on parchment paper or silicone mats.

Variations & Substitutions

You can do so many things with peanut butter cookie dough!

Other Ways I Make PB Cookies

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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4.96 from 474 votes (392 ratings without comment)

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199 Comments

  1. These cookies are perfect. Everyone loved them. So easy to make. I made two dozen just to try out and I will be making more tomorrow. I made three tablespoon size cookies and cooked for 15 mins. Let them cool on the sheet. So yummy. Thank you so much…

    Reply

  3. I made this recipe of hers and her 3 ingredient pb cookies and both are super delicious! My husband loved the 3 ingredient cookies best Cz they tasted so peanut buttery and I have to agree. My friend loved the flour added cookies said they are way better than any store bought..Again I have to agree..if I want traditional pb I will make these..super delicious but, if I’m looking for a out of this world very peanut buttery taste I’d make the 3 ingredient ones. The 3 ingredient ones only made 8 large cookies but, It would be worth wild to make a few dozen of these for a party of peanut butter lovers..the flour added cookies were hands down better than preppy kitchen pb cookies and will be my go to for baking for gifts or large group..either way you go she hit this one out of the park. I am a master cake artist, own a restroom and know baking and both of these recipes will be in my tool belt for future events! Awesome job! Btw: if you love pb make the 3 ingredient one, or make it for your gluten free friends..it’s shocking that it works and how easy and Delicious it is..it will be my go to for many years to come! A big wow on both of these cookies!

    Reply

  4. I made the peanut butter chocolate chip cookies and this recipe is the BEST one ever. So perfect! I plan on making a lot of these delicious recipes for my family. Thank you! 🥰

    Reply

  5. I would denote my not put this recipe in the “best” category at all. I am a pretty darn good cookie baker but I am always looking for something new so I saw this one and tried it. The cookie is bland, none of the key ingredients stick out m, especially the peanut butter orSweetness, so much so that I went back to check if I missed something, I had not. It is just an OK peanut butter cookie, but a couple of stars from the best for sure!

    Reply