Adding peanut butter to cookies creates an amazing soft consistency with a very delicate, velvety crumb. These classic peanut butter cookies are complete crowd pleasers.
You can make them days in advance for instant gratification anytime and they’re so easy to make! The most difficult part is having the patience to let them set up after they’re out of the oven.
How to Make Peanut Butter Cookies
- Preheat over to 350F. Sift flour and baking powder together then whisk to combine.
- Cream butter and sugars in a stand mixer fitted with a paddle attachment. Add peanut butter and mix until incorporated.
- Mix in egg and vanilla extract.
- Add flour mixture and beat until incorporated.
- Roll dough into one inch balls and place on baking sheet lined with parchment paper.
- Flatten cookies with a fork in a criss-cross pattern. Bake cookies for about 8 minutes. Allow cookies to cool completely on baking sheet, they need to set up before being transferred.
Pro Tips for Perfect Peanut Butter Cookies
- You will bake the cookies until almost done, the edge is just starting to change color. They will set up and continue baking with the residual internal heat after they’re pulled out of the oven.
- The cookies will be VERY soft just out of the oven so let them rest for a while; when cooled they will be firm enough to handle and quite delicious.
- Store in an airtight container for up to a week for delicious anytime treats.
- Make sure to measure your flour correctly! A scale is best but the fluffing method works well to. If you have any questions about flour measuring check out the YouTube video I made about it.
How to Get the Perfect Fork Mark Pattern
To get the perfect fork mark/ criss-cross pattern try using skewers instead of a fork. I used my trusty wooden skewers, snapped a few in half, lined four up and pressed down. It took more time but I got the picture-perfect cookies of my dreams. A fork works well too of course, try to use one with long tines. For a clean release pull the fork away instead of lifting up, or it you’re using the skewers try twisting them.
What’s the best peanut butter to use for these cookies?
- For best results use a smooth, salted peanut butter.
- There’s no need to use a sweetened peanut butter but if that’s what you have on hand it will work just fine, you make want to decrease the sugar by 2 tablespoons though.
- If you’re using a natural peanut butter without stabilizers make sure to mix really well after opening the jar. The oil heavy top of that jar will make very runny cookies.
- Any brand that you enjoy the taste of plain will be a great!
If you love these cookies try some of these recipes out!
Peanut Butter Chocolate Chip Cookies
Chocolate Chocolate Chip Cookies
If you’ve tried this easy peanut butter cookies recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Peanut Butter Cookies Recipe
Ingredients
INGREDIENTS:
- 1 1/2 cup all-purpose flour 180g
- 1/2 cup butter unsalted, room temp 113g
- 1 cup peanut butter 250g
- 1/2 cup brown sugar 100g, lightly packed
- 1/2 cup sugar 100g
- 1 tsp vanilla extract 5mL
- 1 egg large, room temp
- 3/4 tsp baking powder 3g
Instructions
INSTRUCTIONS:
- Preheat over to 350F
- Sift flour and baking powder together then whisk to combine.
- Cream butter and sugars in a stand mixer fitted with a paddle attachment.
- Add peanut butter and mix until incorporated.
- Mix in egg and vanilla extract then add flour mixture and beat until incorporated.
- Roll dough into one inch balls and place on baking sheet lined with parchment paper.
- Flatten cookies with a fork in a criss-cross pattern.
- Bake cookies for about 10 minutes.
- Allow cookies to cool completely on baking sheet, they need to set up before being transferred.
Hi! These seem delicious. Do you think I could get away with using whole grain flour or another kind of flour such as almond/oat/etc?
Definitely yes for the whole grain flour!
Can’t wait to try! What do you think about using the peanut butter that you grind yourself at Whole Foods. Or should I just stick with Skippy!
Whole foods had great peanut butters, just make sure they’re mixed REALLY well if it’s the natural kind. Skippy is great too BTW 🙂
Hello John,
These look so yummy ?
I would love to make them, could you please tell me all the measurements in gr or ml? ?
I’d really appreciate it! Thank you and have a good day ??♀️
Hi there thank you for the recipe so much appreciate i will give it try and it would be more happy ig you put recipe in gram as well .im living in country used gram as a measurement
Thank you
Added the missing grams for you 🙂
Trank you! ?
Got your recipe from instagram.Came out just like the pictures, very pleased with them! Although they are so morish I may put on a few pounds! Worth it. Thankyou 😀
Happy to hear they turned out well!
Hi John, I made these fab cookies today for my cafe in Scotland. One of my staff members is from America and when she saw them and tasted them said they were just like the authentic American cookie. We all enjoyed the. Easy to make…. easy to eat! Fab, thanks
Thanks so much Jacqueline!!
These were the best cookies I’ve ever made.
Your recipes all always look delicious and looking forward to making more of them.
Hi there, loved the recipe. I used whole wheat flour and jaggery instead of Apf and sugar and they turned out great. Thank you!
Tanks for the recipr. I used peanut bitter with pieces of peanuts and it they were great
Easy and AMAZING. My oven is so incredibly slow so I had to leave them for 14 minutes, but they are perfect! I decided to make my own peanut butter by putting peanuts in the food processor for about 5 minutes. They were delicious!!!
I made these cookies and they came out perfect. So easy to make.
Godddd these cookies are sick!! gosh super duper yummy! can’t wait to try more!! Love it!
Absolut delish. Love you recipies and the way you present. Special thanks, Bill
Absolut delish. Love you recipies and the way you present. Special thanks, Bill
PS stay as you are.