Classic Peanut Butter Cookies (Soft & Chewy)
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These soft and chewy peanut butter cookies are thick, smooth, and practically melt in your mouth. With a sparkly sugar coating and a hint of cinnamon for depth of flavor, this is sure to be the last peanut butter cookie recipe you’ll ever need! Use it to make ultimate peanut butter cookies as well as classic peanut butter blossoms. You can also find this recipe on page 41 of my cookbook.
THIS TRUSTED PEANUT BUTTER BASE IS MY FAVORITE
Every great recipe collection needs a handful of go-to classics, and these classic peanut butter cookies are just that. With its versatility, time-tested formulation, and ease of method, the recipe you see here serves as the foundation for countless variations across my site.
With their perfectly balanced flavor, thick bite, chewy texture, and signature crisscross pattern, these cookies are a timeless favorite that deserves a spot in your baking lineup.
HERE’S WHY YOU’LL LOVE THESE SOFT PEANUT BUTTER COOKIES
This cookie is so simple, but don’t let its simplicity fool you. It can hold up to chips, crunchy peanut butter, natural peanut butter, and a multitude of add-ins. But we’ll get there.
These soft and thick peanut butter cookies will steal your heart, guaranteed. Here’s why:
• only 10 ingredients, with one surprise that you will love (trust me!)
• easy to make with one quick 45 minute chill
• melt-in-your-mouth buttery texture
• a sugary coating on the outside for extra charm
• pillowy centers with a slightly crumbly edge
• mega peanut butter flavor
• so versatile– see my variations below
YOU’LL NEED THESE 10 SIMPLE INGREDIENTS
ALL-PURPOSE FLOUR: be sure you’re measuring your flour properly, as adding too much flour to this peanut butter cookies recipe will guarantee a dry and crumbly cookie. Too little and you won’t have enough binder.
BAKING SODA: this leavener will help cookies spread, but not too much! Just enough to keep them thick.
SALT & VANILLA EXTRACT: for balance of flavor, of course.
GROUND CINNAMON: ok, hear me out, this is my favorite secret weapon in peanut butter cookies. It complements the nuttiness so well (think reminiscent of candied nuts)! Just a touch, though. Peanut butter is still the star, for sure.
UNSALTED BUTTER: you’ll need to make sure this is room temperature before starting your recipe.
WHITE & BROWN SUGARS: yep, we’re using both! Brown sugar brings a softer, moister, and thicker cookie than one made entirely with white sugar. We’ll be using extra granulated (white) sugar for a sparkly coating on the outside, so be sure you’re paying attention to the amount that is divided in the ingredient list.
CREAMY PEANUT BUTTER: each of these cookies are jam packed with peanut butter. We’re using ¾ cup of peanut butter, which guarantees an ultra-peanut buttery flavor with a supremely thick bite.
EGG: just one! Although peanut butter and flour will work together as a binder, we’ll still need an egg to hold it together. If you’re looking for an eggless peanut butter cookie, these flourless peanut butter cookies are one you must try!
CAN I USE NATURAL PEANUT BUTTER IN THESE COOKIES?
Unlike some of my other peanut butter cookie recipes, YES, you can use natural peanut in these cookies. They will spread a bit more and have a bit of a sandy, more crumbly texture, but they still taste amazing and the recipe works just as well!
HOW TO MAKE CLASSIC PEANUT BUTTER COOKIES: OVERVIEW
Make the dough: this dough is so simple! You’ll need a stand mixer or handheld electric mixer.
Chill the dough: chilling is necessary for helping to solidify the dough a bit, otherwise it will be way too sticky. You can chill this peanut butter cookie dough up to 3 days to work ahead of time.
Roll into balls & coat in sugar: use a cookie scoop for uniform sizes and roll generously in sugar for sparkle and texture.
Make a criss-cross pattern: use a fork to make that classic criss-cross pattern. It’s not necessary, but it is encouraged!
Bake: this is a quick bake time, and you want to make sure you don’t overbake the cookies, otherwise they will dry out.
VARIATIONS
This trusted base is the exact same one that I use for my classic peanut butter blossoms, fluffernutter cookies, frosted peanut butter cookies, and ultimate peanut butter cookies.
Make these into peanut butter snickerdoodles by adding 1 teaspoon of ground cinnamon to the sugar coating.
To add some texture, consider using crunchy peanut butter. You may need to take a little more care when doing the criss-cross pattern or leave it off entirely.
SUCCESS TIPS
If you’re having trouble with the criss-cross marks, try rocking the fork across the top of the dough ball rather than pressing straight down and lifting straight up.
Be sure you’re chilling the dough, which will make cookie dough balls easier to work with. This cookie dough is very creamy and is much easier to work with when it’s been chilled a bit.
Soft & Chewy Peanut Butter Cookies Recipe
Ingredients
- 1 and ¼ cup (150g) all-purpose flour be sure to measure properly
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon ground cinnamon1
- ½ cup (113g) unsalted butter softened to room temperature
- 1 cup (200g) granulated sugar divided
- ¼ cup (50g) firmly packed light brown sugar
- ¾ cup (180g) creamy peanut butter2
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Instructions
- In a medium size bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.1 and ¼ cup (150g) all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt, ⅛ teaspoon ground cinnamon1
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, ½ cup of the granulated sugar, and brown sugar on medium speed until light and fluffy (about 2-3 minutes). Add the peanut butter and beat again on medium speed until combined, scraping down the sides and bottom of the bowl as necessary. Add the egg and vanilla extract and beat again until completely combined.½ cup (113g) unsalted butter, 1 cup (200g) granulated sugar, ¼ cup (50g) firmly packed light brown sugar, ¾ cup (180g) creamy peanut butter2, 1 large egg, 1 teaspoon vanilla extract
- Turn the speed down to low and slowly add the flour mixture until dough forms. Cover the bowl and chill in the refrigerator at least 45 minutes or up to 3 days.
- When you are ready to bake the cookies, preheat oven to 350ºF (177ºC). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Pour the remaining ½ cup of granulated sugar into a small bowl. Set aside.1 cup (200g) granulated sugar
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll chilled dough into balls with your hands and drop each ball into the bowl of granulated sugar. Use your fingers to toss the ball of dough around until it is completely coated, then place on the prepared baking sheet.
- Use the tines of a fork to make a criss-cross pattern on top of each ball of dough (this is optional, but traditional for classic peanut butter cookies).
- Bake the cookies for 8-10 minutes, until the sides begin to form slight cracks. Cookies will look under-baked. Allow cookies to cool for 5 minutes on the baking sheet before transferring cookies to a wire cooling rack to cool completely. Cookies stay fresh in an airtight container up to 1 week. Cookies may be frozen, up to 3 months. Rolled cookie dough can be frozen, up to 3 months. Roll into balls, freeze on a plate, then place in a large zip-top bag. Thaw in the refrigerator, then roll in granulated sugar, criss-cross with a fork, and bake.
Notes
- Cinnamon: this is totally optional, but I love the taste it gives to peanut butter cookies.
- Peanut butter: unlike some of my other peanut butter cookie recipes, you can use natural peanut in these cookies. They will spread a bit more and have a bit of a sandy, more crumbly texture, but they still taste amazing and the recipe works just as well!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.