Classic peanut butter cookies are soft and tender peanut butter cookies that practically melt in your mouth! These cookies are super easy to make and can be made from scratch in less than 30 minutes – no chilling necessary.
Classic peanut butter cookies are good, old-fashioned peanut butter cookies. They are soft and tender and practically melt in your mouth!
And they couldn’t be easier to make! The cookies are made in one bowl, and there’s no chilling necessary. So, you can whip up a batch of homemade peanut butter cookies in less than 30 minutes!
Ingredient notes and substitutions
- Butter: I use salted butter in this recipe. If you’d like to use unsalted butter, increase the salt to 3/4 teaspoon.
- Peanut butter: I use regular peanut butter. I don’t recommend using natural peanut butter in this recipe.
- Flour: It’s important to properly measure the flour. I recommend weighing the dry ingredient for the most accurate measurements. If not, you can stir or sift the flour to break it up, lightly spoon it into the measuring up, and then level. Avoid packing the flour as that will give you dry or dense cookies.
- Kosher salt: I like to use kosher salt in this recipe. The kosher salt gives the cookies more of a salty bite throughout the cookie. If you would prefer to use table salt, use half of the amount.
How to make classic peanut butter cookies
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Preheat oven to 350F.
Step 2: Beat the butter, brown sugar, and 1/2 cup granulated sugar together in a large mixing bowl until well-combined, about 2-3 minutes.
Step 3: Add peanut butter and mix until incorporated.
Step 4: Mix in egg and vanilla extract until combined.
Step 5: Add the flour, baking powder, and kosher salt. Mix in just until combined.
Step 6: Scoop 1.5 tablespoons dough, roll in remaining 1/4 cup sugar.
Step 7: Place the scoops of dough 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat.
Step 8: Flatten cookies with a fork in a criss-cross pattern.
Step 9: Bake cookies for about 8-10 minutes. The edges should look set and the middles should look soft and slightly underdone.
Step 10: Let the cookies cool completely on baking sheet.
Recipe Tips!
- Chunky cookies: For chunky cookies, either use chunky peanut butter or stir in 1/4 cup finely chopped peanuts after the dry ingredients.
- Freezing the cookies: You can freeze the baked cookies. To freeze, let the cookies cool completely and then place the cooled cookies in a freezer-safe container. Freeze for up to 1 month.
Storage
Store any leftover cookies in an airtight container at room temperature. The cookies will keep for 2-3 days when properly stored.
More classic cookie recipes!
If you’ve tried this classic peanut butter cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Classic Peanut Butter Cookies
Ingredients
- 1/2 cup butter at room temperature
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 cup peanut butter not natural
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ cup all-purpose flour properly measured
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 350F.
- Beat the butter, brown sugar, and 1/2 cup granulated sugar together in a large mixing bowl until well-combined, about 2-3 minutes.
- Add peanut butter and mix until incorporated.
- Mix in egg and vanilla extract until combined.
- Add the flour, baking powder, and kosher salt. Mix in just until combined.
- Scoop 1.5 tablespoons dough, roll in remaining 1/4 cup sugar.
- Place the scoops of dough 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat.
- Flatten cookies with a fork in a criss-cross pattern.
- Bake cookies for about 8-10 minutes. The edges should look set and the middles should look soft and slightly underdone.
- Let the cookies cool completely on baking sheet.
Notes
-
- Butter: I use salted butter in this recipe. If you’d like to use unsalted butter, increase the salt to 3/4 teaspoon.
-
- Peanut butter: I use regular peanut butter. I don’t recommend using natural peanut butter in this recipe.
-
- Flour: It’s important to properly measure the flour. I recommend weighing the dry ingredient for the most accurate measurements. If not, you can stir or sift the flour to break it up, lightly spoon it into the measuring up, and then level. Avoid packing the flour as that will give you dry or dense cookies.
-
- Kosher salt: I like to use kosher salt in this recipe. The kosher salt gives the cookies more of a salty bite throughout the cookie. If you would prefer to use table salt, use half of the amount.
- Nutrition values are estimates.Â
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Leave A Reply!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!