Classic Peanut Butter Cookies Recipe

A stack of peanut butter cookies on a wooden board, with one cookie leaning against it. A bowl and knife with peanut butter are in the background.

These classic Peanut Butter Cookies are sweet with a touch of salt and ready in under 30 minutes using pantry staples, with crisp edges and soft centers from a mix of white and brown sugar.

Print Recipe Pin Recipe [btn-google-source]

Prep Time: 15

Cook Time: 11

Total Time: 26

Course: cookies, Dessert

Cuisine: American

Keyword: Peanut butter cookies

Servings:

Calories: 261kcal

Equipment

Silicone baking mat

Ingredients

½ cup unsalted butter at room temperature
½ cup sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
½ cup crunchy peanut butter
1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt

US Customary - Metric

Instructions

Preheat the oven to 350°F (180ºC) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter, sugar, and brown sugar until light and fluffy, about 5 minutes. Add the egg and vanilla extract, stirring until combined, then blend in the peanut butter until smooth.
½ cup unsalted butter, ½ cup sugar, ½ cup brown sugar, 1 egg, 1 teaspoon vanilla extract, ½ cup crunchy peanut butter
In a separate bowl, sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until the dough comes together.
1 ½ cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt
Scoop the dough with an ice cream scoop or tablespoon and place it on the prepared baking sheet. Flatten each dough ball lightly with a fork, creating a crisscross pattern.
Bake for 9 to 11 minutes, or until the edges start to brown. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy your cookies!

Notes

Spoon and level the flour instead of scooping, since too much flour makes the cookies dry.
Pull the cookies when the edges are set, but the centers still look soft; they firm up on the hot sheet.
Use a standard no-stir peanut butter rather than a natural, oily one that separates.
Store cooled peanut butter cookies in an airtight container at room temperature for up to a week.

Nutrition