This classic peanut butter cookie recipe is thick and chewy, dusted with sugar, and downright delicious.
Our week of holiday cookie recipes on the blog this week continues today with another throwback classic…
…soft, chewy, buttery, always-a-hit peanut butter cookies.
Over the years, I’ve made a variety of healthier peanut butter cookies, which I also really love and make most often nowadays. But whenever I happen to spy one of the fork-crossed, sugar-dusted originals at a holiday party, I’m instantly reminded just how irresistible this classic peanut butter cookie recipe still is. And when we baked up a batch during my little holiday bake-a-thon this week, our friends here were quick to agree that nothing beats this classic recipe.
Gotta love a good peanut butter cookie. ♡
So if you feel like baking up a batch this season, here’s the recipe I’ve used for years!
Peanut Butter Cookies Recipe | 1-Minute Video
Peanut Butter Cookie Ingredients:
To make this peanut butter cookie recipe, you will need:
- All-purpose flour: Or you are welcome to substitute white whole wheat flour.
- Baking powder and baking soda: This recipe calls for both.
- Cornstarch: To help make them extra-chewy.
- Salt: To bring out the flavor.
- Butter: Two sticks, completely softened.
- Sugars: Both granulated (white) and brown sugar, plus extra for rolling the dough balls if you’d like.
- Peanut butter: Either smooth or crunchy.
- Vanilla extract: Either store-bought or homemade.
- Eggs: Two, please!
How To Make Peanut Butter Cookies:
So, how to make peanut butter cookies? Simply…
- Prep your oven and cookie sheet. 350˚F and parchment paper.
- Combine dry ingredients. Whisk together flour, baking powder, baking soda, cornstarch and salt.
- Mix the wet ingredients. In an electric mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar and brown sugar on medium speed until light and fluffy (about 2-3 minutes). Mix in peanut butter until it is incorporated and smooth. Add vanilla and eggs, one at a time, scraping the bowl down after each addition.
- Add in the dry ingredients. Reduce mixer speed to low and slowly add dry ingredients until they are just incorporated and the batter is smooth, being careful not to over-mix.
- Form your dough balls. Form the dough into 1.5-tablespoon round balls and place on the prepared baking sheet. (If you’d like, you can roll each of these balls in a bowl of granulated sugar before adding them to the baking sheet.) Press a criss-cross pattern into each dough ball with a fork to flatten slightly, being sure that each dough ball is at least 2 inches apart.
- Bake. For about 10-12 minutes, until the edges are golden brown and the centers are slightly puffy. Remove from the oven, and then transfer the cookies to a cooling rack to cool.
- Enjoy! Serve warm, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.
Possible Variations:
Feel free to add in some:
- Chocolate chips: Semisweet, dark, white, normal-sized, mini-sized…any kind. :)
- Cinnamon chips: I’m a big fan of mixing cinnamon and peanut butter in this recipe.
- Nuts: Chopped walnuts, pecans, almonds, or even extra chopped peanuts would be delicious in these cookies.
More Favorite Cookie Recipes:
- Healthy Peanut Butter Cookies
- Chocolate Chip Cookies
- Chocolate Chocolate Chip Cookies
- Chocolate Crinkle Cookies
- Gingerbread Cookies
- No-Bake Cookies
- Brown Sugar Cookies
- Chewy Ginger Molasses Cookies
Peanut Butter Cookies
These peanut butter cookies are soft, chewy, and absolutely delicious!
Ingredients
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup peanut butter (smooth or crunchy)
- 2 teaspoons vanilla extract
- 2 large eggs
- (optional: 1/2 cup granulated sugar for rolling the dough balls)
Instructions
- Preheat oven to 350˚F. Line a baking sheet with parchment paper; set aside.
- Whisk together flour, baking powder, baking soda, cornstarch and salt in a large bowl and set aside.
- In an electric mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar and brown sugar on medium speed until light and fluffy (about 3 minutes). Mix in peanut butter until it is incorporated and smooth. Add vanilla and eggs, one at a time, scraping the bowl down after each addition. Reduce mixer speed to low and slowly add dry ingredients until they are just incorporated and the batter is smooth, being careful not to over-mix.
- Form the dough into 1.5-tablespoon round balls and place on the prepared baking sheet. (If you’d like, you can roll each of these balls in a bowl of granulated sugar before adding them to the baking sheet.) Press a criss-cross pattern into each dough ball with a fork to flatten, being sure that each dough ball is at least 2 inches apart. Bake for 10-12 minutes, until the edges are golden brown and the centers are slightly puffy. Remove from the oven, and then transfer the cookies to a cooling rack to cool.
- Serve warm, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.
Did you make this?Let me know how it turned out in the comments below!
These are wonderful! I use half the sugar because my husband is diabetic and they are still VERY good.
This is a delicious recipe, the batter is really light and fluffy. For me, next time I would leave out the cornstarch because a I like a crispy cookie and keep everything else the same. I also found that my batter was very sticky and I couldn’t roll the dough in to balls. I wondered if people refrigerated the dough before rolling ? I just made them as drop cookies which worked out fine and they tasted just as good?
Nutrition Facts:
Serving size: 1 Cookie
Servings: 48
Amount per serving:
Calories 125
% Daily Value
Total Fat 6.8g 9%
Saturated Fat 3.1g 15%
Cholesterol 18mg 6%
Sodium 133mg 6%
Total Carbohydrate 14.7g 5%
Dietary Fiber 0.5g 2%
Total Sugars 8.7g
Protein 2.4g
Vitamin D 3mcg 17%
Calcium 8mg 1%
Iron 1mg 5%
Potassium 57mg 1%
Courtesy of: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
As a professional baker, I LOVED this recipe!! No complaints at all, family loved them, I loved them, the recipe was perfect! Thank you for sharing it!
This recipe is also great with almond butter.
I’ve commented once before but didn’t get a reply. Second time trying this recipe, and they are coming out flat and brittle. WHAT am I doing wrong?
can you freeze extra cookie dough?
These are wonderful cookies! Deserves more stars for sure! I am putting them in my kids Easter baskets, making homemade goodies trying not to go out for the quarantine, so lucky we found this….I enjoy baking but I can not take credit for making them, my fiancé who loves to cook/bake made them. I got to enjoy the results. This recipe is a keeper! Thank you!
This recipe is amazing, I added about 1/4 cup more peanut butter and baked for 8 mins exactly. 10 mins was too long.
Wonderful cookie recipe! House guests left us a jar of creamy peanut butter. Since we are crunchy fans, I decided to make comforting cookies with the creamy pb while we are all sheltering in place. Very good flavor and consistency! I needed to let them sit on the cookie sheet for a few minutes before removing to the cooling rack. The first ones were too hot and soft and fell apart when I transferred them to the rack. Don’t worry, all evidence of broken cookies was quickly gone! That would be my only addition to the instructions.