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    You are here: Home / Desserts / Cookies / The BEST Peanut Butter Cookies

    The BEST Peanut Butter Cookies

    November 1, 2019 By Sam 109 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    peanut butter cookies on cooling rack

    Buttery soft Peanut Butter Cookies! These are a classic cookie, but I’d bet that this recipe is a little different from the versions you’re used to. This recipe uses all butter and no shortening for the softest, best-tasting peanut butter cookie. I’ve also included a video so you can see exactly how I make them in my own kitchen.

    Peanut butter cookies are one of my all-time favorites, right up there with other classics like my Chocolate Chip Cookies, Snickerdoodles, and Oatmeal Cookies!

    Big soft peanut butter cookies on a blue plate

    The Best Peanut Butter Cookies

    Say hello to the softest, butteriest, best peanut butter cookies you’ve ever tried.

    I’m not even exaggerating. With their slightly crisp, sugar-coated exteriors that give way to chewy, melt-in-your-mouth, peanut butter-y centers… I’m basically obsessed with them.

    The dough freezes well, too, which I can attest to because I have (or, had, rather) a full bag of peanut butter cookie dough balls in my freezer that I’ve been baking my way through all too rapidly. As I’m writing this the oven is currently preheating so I can make myself even more. I’m not sure if it’s because these peanut butter cookies have become one of my top pregnancy cravings or just because they’re that good.

    Ingredients for peanut butter cookies

    Peanut butter cookie dough in a bowl

    Key Ingredients for the Softest Peanut Butter Cookies

    You’ll recognize most of the ingredients above as being pretty standard for peanut butter cookies, but there are a few key points I’d like to make about the following:

    • Butter. As I mentioned, many, many peanut butter cookies (including my favorite version growing up) use shortening, or a blend of butter and shortening. I developed this cookie recipe specifically to use butter, and only butter. The result is a cookie that’s soft and chewy with a tender, buttery crumb and a flavor like no other.
    • Sugar. We’re using a blend of light brown and granulated sugar. The brown sugar imparts moisture and a touch of extra flavor into the cookies.
    • Cornstarch. I love using cornstarch in my cookie recipes. The cornstarch acts in much the same way flour does and helps keep the cookies from spreading too much without making them cakey or dry (the way flour might). It’s key for the soft texture of these peanut butter cookies.

    Once Baby Boy is born the first thing I’m doing is diving head-first into a bowl of peanut butter cookie dough. Avoiding raw dough and batter has been one of the toughest things about this pregnancy (thank goodness for edible cookie dough!)!

    Rolling peanut butter cookie dough in sugar

    What’s With the Fork Marks?

    Peanut butter cookie dough is typically quite dense and traditionally the dough needs to be pressed down to encourage the cookies to spread properly and bake evenly. Typically this is done with the tines of a fork. With my recipe, the fork marks are largely unnecessary as these cookies spread pretty well on their own, but a peanut butter cookie without the grid-design on top just doesn’t seem like a peanut butter cookie to me, so we keep it classic here!

    Peanut butter cookie dough with criss-cross

    Tips for Making Perfect Peanut Butter Cookies

    • I recommend using creamy peanut butter, but chunky peanut butter will also work well if you want a little extra texture! However, I do not recommend using a natural peanut butter (the kind where the oil separates and it needs to be stirred).
    • As with many of my recipes, this recipe uses unsalted butter and then we add ¾ teaspoon of salt. If you only have salted butter on hand you can use that and reduce the salt in the recipe to ¼ teaspoon. Here’s more information on why I use unsalted butter and then add salt, if you’re interested.
    • The peanut butter cookie dough will need to be chilled. Cover the dough and chill it for at least 30 minutes. That’s usually enough chilling for my cookie dough, but if yours is still too sticky, return it to the fridge and chill another 15 minutes or so. This dough can also be made a day or two in advance, just make sure you cover it well while it is chilling.
    • Rolling your peanut butter cookie dough balls in sugar is optional, but I think it gives these cookies a nice slightly crisp exterior and super soft and chewy interiors. Plus, what’s an extra teaspoon of sugar? 😉
    • Do not over-bake these cookies, that’s the surest way to get dry cookies. The centers should actually seem just slightly under-baked when they come out of the oven. they will finish baking as they cool on the cookie sheet (let them cool completely on the cookie sheet).

    I’m so obsessed with how soft and buttery and chewy these cookies are that I’ve used this same base for my peanut butter blossoms!

    Peanut Butter cookies on a cooling rack

    Enjoy!

    More Classic Cookies to Try:

    • Sugar Cookies
    • Thumbprint Cookies
    • No-Bake Cookies
    • Snowball Cookies
    Peanut butter cookies on plate

    Peanut Butter Cookies

    Buttery soft Peanut Butter Cookies! These are a classic cookie, but I’d bet that this recipe is a little different from the classic you’re used to... this recipe uses all butter and no shortening!
    4.93 from 38 votes
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 11 minutes
    Chilling Time: 30 minutes
    Total Time: 56 minutes
    Servings: 18 large cookies
    Calories: 184kcal
    Author: Sam Merritt

    Ingredients

    • 10 Tablespoons unsalted butter, softened to room temperature (141g)
    • ½ cup creamy peanut butter¹ (140g)
    • ⅔ cup light brown sugar, tightly packed (135g)
    • ¼ cup granulated sugar (50g)
    • 1 large egg
    • ½ teaspoon vanilla extract
    • 1 ½ cups all-purpose flour (188g)
    • 1 Tablespoon cornstarch
    • ¾ teaspoon baking soda
    • ¾ teaspoon salt
    • Additional granulated sugar for rolling

    Recommended Equipment

    • 1 ½ Tablespoon-sized cookie scoop
    • Electric mixer
    • Glass mixing bowls
    • Spatulas
    Prevent your screen from going dark

    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 peanut butter cookies to cool completely on baking sheet before enjoying.

    Notes

    ¹I do not recommend using a natural peanut butter (the kind where the oil separates that you have to stir)
    Please note that the recipe video states to bake the cookie dough on 375F for 8-11 minutes. This will work, but recently I've found that baking on a slightly lower temperature (350F) for a minute longer makes the cookies even softer and so that is now what I recommend.
    This cookie dough freezes well. Chill the dough as instructed then scoop and roll through sugar before freezing in an airtight container. Cookie dough will still need to bake on 375F but may need an additional minute or so in the oven.

    Nutrition

    Serving: 1cookie | Calories: 184kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 183mg | Potassium: 74mg | Fiber: 1g | Sugar: 11g | Vitamin A: 209IU | Calcium: 15mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Peanut Butter Cookies cooling on a marble slab

    This recipe was originally published 05/09/2018. The recipe remains the same but more notes, photos and information have been added to the post with the hope to make it as helpful as possible! 

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    Reader Interactions

    Comments

    1. Bruce

      December 15, 2021 at 6:42 pm

      5 stars
      Just another amazing recipe from Sam! I made them smaller (I got 45 cookies out of a batch), and at 9 minutes, they were exactly done – crisp on the edges, and chewy all over. These are great cookies, of course.

      Reply
      • Emily @ Sugar Spun Run

        December 16, 2021 at 9:43 am

        Wonderful to hear, Bruce! Enjoy the cookies while they last 😊

        Reply
    2. Debbie Ayers

      August 08, 2021 at 4:28 pm

      5 stars
      I made these today for the first time and they are delicious! I was a little nervous about baking them only 9 minutes but of course Sam was right and they set up beautifully after cooling on the baking sheet. I keep wandering into the kitchen for another cookie. Thanks Sam!

      Reply
      • Sam

        August 08, 2021 at 9:37 pm

        I’m so glad you enjoyed them so much, Debbie! 🙂

        Reply
    3. Christina B

      March 05, 2021 at 2:48 pm

      5 stars
      These are fabulous!! I made them exactly as the recipe but added a small amount of chocolate chips for hubby. They are super delicious! I love your notes & video. They are very helpful & greatly appreciated!!

      Reply
      • Sam

        March 05, 2021 at 8:51 pm

        Thank you so much, Christina! I am so glad you enjoyed them so much! 🙂

        Reply
    4. Jo-Anne

      February 28, 2021 at 11:42 am

      These look amazing! If I want to make these into smaller tablespoon size cookies, how long would I take off the original baking time?

      Reply
      • Sam

        February 28, 2021 at 3:28 pm

        Hi Jo-Anne! I would check them at 8/9 minutes. Enjoy 🙂

        Reply
    5. Nancy Haro

      November 28, 2020 at 7:17 pm

      5 stars
      These peanut butter cookies are delicious! They are chewy and not too peanut buttery, just right!

      Reply
      • Sam

        November 28, 2020 at 8:39 pm

        I am so glad you enjoyed them so much, Nancy! 🙂

        Reply
    6. Shikha taneja

      October 27, 2020 at 2:08 pm

      Hi..
      Can we replace egg with flax egg in your cookie recipe to make eggless version?!

      Reply
      • Sam

        October 27, 2020 at 3:22 pm

        Ooh, honestly I have never tried it but I don’t see why it wouldn’t work. If you try it would you let me know how it works for you?

        Reply
    7. Lanae

      September 18, 2020 at 2:18 pm

      5 stars
      I haven’t had much luck with peanut butter cookies in the past. I followed the recipe as written. These were amazing! Chewy and soft at the same time. Thank you!

      Reply
      • Sam

        September 18, 2020 at 2:37 pm

        I am so glad you enjoyed them so much, Lanae!

        Reply
    8. Monica

      August 18, 2020 at 2:48 pm

      Hi sam! I made this twice and both tasted soooo good. Im just wondering why my cookies got very flat. I have measured the flour really carefully.

      Reply
      • Sam

        August 18, 2020 at 9:21 pm

        I’m so glad you enjoyed, Monica! As for the flatness, could your butter have been VERY soft/almost melty? That could do it, but it can often be fixed by chilling in the refrigerator a bit longer.
        I hope that helps!

        Reply
    9. Raquel

      July 15, 2020 at 11:53 am

      Thanks for sharing. I’d like to make these the same size as your giant chocolate Chip cookie recipe, I LOVE that recipe by the way. Can I just use half a cup of dough and follow the rest of the recipe accordingly?

      Reply
      • Sam

        July 15, 2020 at 9:20 pm

        Hi Raquel! I haven’t tested it, and I’m honestly not completely sure how it would turn out. Not all cookies bake up well when they are that big. I would probably test one or two and if they fail just make them regular size. The bake time would probably be pretty similar to the bake time on the giant chocolate chip cookies. Let me know how it goes! 🙂

        Reply
        • Raquel Martin

          July 15, 2020 at 9:41 pm

          5 stars
          They came out great! I used 1/4 cup of dough and they were exactly how I pictured them 🙂

        • Sam

          July 15, 2020 at 9:46 pm

          That is so awesome! I am so glad they turned out. 🙂

      • Liz

        November 22, 2021 at 6:11 pm

        These are the Best Peanut Butter Cookies by far , I added a cup of white chocolate chips .. Amazing , Thank you for the Recipe

        Reply
    10. Lorrie Brown

      June 24, 2020 at 10:57 am

      5 stars
      These truly are the BEST peanut butter cookies! 🙂

      Reply
      • Sam

        June 24, 2020 at 11:04 am

        I am so glad you enjoyed them so much, Lorrie! 🙂

        Reply
    11. Henry Miranda

      May 25, 2020 at 11:35 am

      5 stars
      I’m only a fan of peanut butter in smoothies and PB&J sandwiches. Ever since I made your peanut butter cupcakes, I tried the cookies and I’m hooked. These cookies came out perfect! They taste so so so good! So glad I was introduced to your website! Thank you for your passion and sharing sweetheart!

      Reply
      • Sam

        May 25, 2020 at 8:55 pm

        I am so happy to hear these cookies have been such a hit, Henry!! Thank you so much for commenting and letting me know how they turned out for you, I really appreciate it! 🙂

        Reply
    12. Angela

      May 19, 2020 at 11:31 pm

      5 stars
      My family loved these, thank you for sharing they were so soft and chewy

      Reply
      • Sugar Spun Run

        May 20, 2020 at 8:44 am

        I am so glad that everyone enjoyed them, Angela! Thank you for trying my recipe and for commenting. 🙂

        Reply
    13. Jenna

      May 18, 2020 at 2:56 pm

      I can’t wait to try this recipe. I’m going to use a cinnamon cashew butter andsprinkle a little cinnamon on top. I hope these are cinnamon cashew heaven.

      Reply
      • Sugar Spun Run

        May 18, 2020 at 3:01 pm

        That sounds delicious, Jenna! I hope you enjoy the cookies. 🙂

        Reply
    14. Grace

      April 27, 2020 at 3:16 pm

      Hi,
      I am interested in making these cookies but I dont have cornstarch at hand. Will using clear jel be ok ?

      Reply
      • Sugar Spun Run

        April 27, 2020 at 9:01 pm

        Hi, Grace! I don’t recommend using a clear gel. You can omit the cornstarch, the cookies just won’t be as soft.

        Reply
    15. Alan Zais

      April 14, 2020 at 2:42 pm

      5 stars
      Hello Sam. I saw your recent flourless peanut butter cookie recipe come up in my notices this week and decided to first try a more conventional peanut butter cookie…and this recipe is great! My wife really loves them. Thank you for sharing it.

      I came across your site a few months ago while looking for a recipe and I’ve only been using your recipes since then. Every single one has been excellent. Thank you.

      Reply
      • Sugar Spun Run

        April 14, 2020 at 2:50 pm

        Thank you so much, Alan! I am so glad that you have enjoyed the recipes you have tried so far. I really appreciate it. I am happy that these cookies too were a hit! Enjoy! 🙂

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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