Go Back
Close-up texture of homemade peanut butter cookies highlighting golden surface, fork crosshatch pattern, and slightly cracked edges from baking.

Best Peanut Butter Cookies Recipe (Soft, Easy & Classic)

Best Peanut Butter Cookies Recipe (Soft, Easy & Classic)
5 from 1 vote
These classic peanut butter cookies are rich, soft, and full of bold peanut butter flavor with the perfect balance of sweet and salty. The cookies bake with lightly crisp edges and tender centers that melt in your mouth. With simple pantry ingredients and an easy method, they are perfect for everyday baking or holiday cookie trays.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Resting/Cooling Time 15 minutes
Total Time 30 minutes
Servings: 24 Cookies
Course: Cookies
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • 1 cup creamy peanut butter
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Stand mixer or hand mixer
  • Baking sheets
  • Parchment paper
  • Cookie scoop
  • Fork for crisscross pattern
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.
  3. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the peanut butter and mix until smooth and fully incorporated.
  5. Beat in the egg and vanilla extract until the mixture becomes smooth and uniform.
  6. Gradually mix the dry ingredients into the wet ingredients on low speed until a soft dough forms.
  7. Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving space between each cookie.
  8. Press each dough ball with a fork to create the classic crisscross pattern and flatten the cookies.
  9. Bake for 8–10 minutes until the edges begin to turn lightly golden while the centers remain soft.
  10. Allow cookies to rest on the baking sheet for about 5 minutes, then transfer to a cooling rack to cool completely.

Notes

  • Measure flour using the spoon-and-level method to prevent adding too much flour, which can make cookies dry.
  • Slightly underbake the cookies so the centers remain soft as they finish setting while cooling.
  • Always use room temperature butter and eggs for smoother mixing and better cookie texture.
  • If using natural peanut butter, stir thoroughly before measuring to ensure the oils are fully incorporated.
  • Do not skip pressing the cookies with a fork; this step ensures even baking and the classic cookie shape.
  • For thicker cookies, chill the dough for about 30 minutes before rolling into balls.
  • Use a cookie scoop to ensure evenly sized cookies that bake consistently.
  • Store cookies in an airtight container to keep them soft and fresh for up to one week.
    Add a slice of bread to the storage container to help maintain moisture and softness.
  • Freeze cookie dough balls for quick baking later; bake directly from frozen, adding 1–2 extra minutes.
  • Sprinkle a pinch of flaky sea salt on top after baking to enhance the sweet and salty peanut butter flavor.
Nutrition Information (per cookie)
  • Calories: 170
  • Carbohydrates: 16 g
  • Protein: 4 g
  • Fat: 10 g
  • Saturated Fat: 3 g
  • Sugar: 10 g
  • Fiber: 1 g
  • Sodium: 120 mg
  • Cholesterol: 20 mg