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Best Ever Peanut Butter Cookies

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Best Ever Peanut Butter Cookies are thick and chewy, and perfect for snack time. These are a classic, and are best dunked in milk!

Wanna turn these cookies into something special for Halloween? Make my Witch Hat Peanut Butter Cookies!

Side shot of a baking sheet of baked peanut butter cookies, on white parchment paper.

Peanut Butter Cookies

My mom made the BEST EVER peanut butter cookies. This is her recipe, and I’ve been making it for years. However, I had to adjust the flour because there wasn’t nearly enough. I have a feeling that she added more too, but just never noted it. Norma Jean was the best cook, and I’m sharing more of her recipes at Norma Jean’s Kitchen.

I have so many memories of my childhood, and love the ones in my mom’s happy place, the kitchen. Coming home to freshly baked cookies lining the counters is a pretty sweet memory. We were usually allowed two each, and I’m certain I snuck an extra here and there – when nobody was looking. ๐Ÿ˜€

Overhead shot of a row of peanut butter cookies on a wire rack, on a white background.

Ingredients needed for the Best Ever Peanut Butter Cookies:

  • Butter – I use unsalted butter so I can control the salt content. Set it out ahead of time so that it comes to room temperature.
  • Sugars – A combo of brown sugar and granulated sugar in equal proportions.
  • Peanut Butter – I use creamy in this recipe, but I’m betting crunchy would be good too!
  • Eggs – Room temperature works best.
  • Vanilla – I use Watkins Vanilla, just like my mom did.
  • Flour – All-purpose flour produces the best pb cookies!
  • Salt – Just a half teaspoon of kosher salt for the perfect taste.
  • Baking Soda & Baking Powder – A teaspoon of each.
  • For rolling – Use a tad bit more granulated sugar for rolling the cookie ball dough in, before baking.
Side shot of a baking sheet with peanut butter cookie balls, before flattening.

How to make the Best Ever Peanut Butter Cookies:

  1. Cream butter and sugars. In a large standing mixer, cream the room temp butter and sugars together.
  2. Add wet ingredients. Add the peanut butter, eggs, and vanilla, and mix again until well combined.
  3. Mix the dry ingredients. In a separate bowl, combine the flour, salt, baking soda, and baking powder.
  4. Add the dry to the wet. Gradually pour the dry ingredients into the wet, and mix until just combined. I often times use my hands to add the last bit of flour, so the dough doesn’t become over-mixed.
  5. Roll into balls. Take the dough, and roll it into approximately 26 balls.
  6. Refrigerate. Place the cookie balls in the refrigerator for about two hours, or until chilled.
  7. Bake. Roll the cookie balls in the extra sugar, press down with a fork, and place on a baking sheet (about eight at a time). Bake in a preheated oven – 350 degrees – for about 12 – 13 minutes, or until golden brown on top. Remove to cooling racks.
Overhead shot of a square white dish of peanut butter cookies, lined sidewise, with a glass of milk.

Cookie Baking Tools:

I use these baking sheets for this recipe, and this parchment paper fits perfectly. Cooling racks also come in handy.

This recipe is pretty straight forward, but I have some basic cookie tips that I’d like to share with you.

Tips for EPIC peanut butter cookies:

  1. Always start with room temperature butter. Doing so will result in best results, because the soft butter creates little air pockets that emulsify when baked. In other words, you get a nice creamy taste.
  2. Using room temperature eggs is also key to making awesome cookies.
  3. Use a good quality peanut butter. I don’t recommend using a lower sugar or fat brand. Let’s use the REAL stuff for these cookies.
  4. Take the extra step and roll the cookie dough into nice round balls. This will ensure a perfectly round cookie.
  5. Also, dipping the cookie balls in sugar and flattening with a fork, makes the presentation picture worthy.

One other tip is freezing the actual cookie dough balls. Just roll them into balls, and quick freeze (for about 30 minutes) on a baking sheet. Then transfer the frozen balls to an airtight container and freeze.

Now you have fresh cookies any day of the week – without breaking a sweat.

Enjoy!

xoxo ~Sue

My hand dipping a peanut butter cookie in a glass of milk, with other cookies in the background.

Make this cookie recipe next: Chocolate Scotcheroo Pinwheels

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Overhead shot of a row of peanut butter cookies on a wire rack, on a white background.

Best Ever Peanut Butter Cookies

Best Ever Peanut Butter Cookies are thick and chewy, and perfect for snack time. These are a classic, and are best dunked in milk!
4.89 from 26 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: peanut butter cookies
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 18 minutes
Servings: 26 cookies
Calories: 242kcal
Author: Sue Ringsdorf

Ingredients

  • 1 cup unsalted butter – softened to room temp
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup creamy peanut butter
  • 2 large eggs – at room temperature
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • more granulated sugar – or rolling – optional

Instructions

  • Using a mixer, cream butter and sugars together until creamy. Add eggs and mix well. Then add vanilla and peanut butter and mix until well combined.
  • Mix dry ingredients (flour, salt, baking soda, baking powder) together. Add to wet ingredients and mix until just combined. Cover dough and store in refrigerator for at least two hours prior to baking.
  • Roll dough into round balls and dip into granulated sugar. Place about 8 cookie balls on baking sheet. Press fork into dough in criss cross directions.
  • Bake in 350 oven for 10 – 13 minutes, depending on how dark you like your cookies. Let sit for 10 minutes before transferring to baking rack to cool completely.

Video

Notes

  1. Always start with room temperature butter. Doing so will result in best results, because the soft butter creates little air pockets that emulsify when baked. In other words, you get a nice creamy taste.
  2. Using room temperature eggs is also key to making awesome cookies.
  3. Use a good quality peanut butter. I don’t recommend using a lower sugar or fat brand. Let’s use the REAL stuff for these cookies.
  4. Take the extra step and roll the cookie dough into nice round balls. This will ensure a perfectly round cookie.
  5. Also, dipping the cookie balls in sugar and flattening with a fork, makes the presentation picture worthy.
  6. These cookies freeze great, for up to three months.
  7. You can also freeze the cookie dough.
ย 

Nutrition

Calories: 242kcal | Carbohydrates: 29g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 142mg | Potassium: 115mg | Fiber: 1g | Sugar: 17g | Vitamin A: 242IU | Calcium: 25mg | Iron: 1mg

32 Comments

  1. Rarely comment but these were so good! Turned out perfect. Hubby wanted chocolate chips so added those. Only alterations were using 1/2 cup less sugar and added some stevia blend to cut down on the sugar content and also used 1/2 cup almond flour.

    1. Suebee Homemaker says:

      So glad you could make these cookies your own, Susan! Thanks for your feedback. ๐Ÿ™‚

  2. Jennifer Novak says:

    These were so good. I used regular salted butter so did not add the salt. Perfect!

    1. Suebee Homemaker says:

      Hi Jennifer! I’m so glad you enjoyed the cookies! Thanks for your feedback. ๐Ÿ™‚

  3. These are terrific!!
    The dough is smooth and tender and and the instructions very accurate and clear. I made them a little smaller- about 2.5 inches and got 68 cookies! I like them crunchy so making them smaller and cook time about 11 minutes and they were perfect! My husband said they may even be better than his momโ€™s which means they must be good. Very good flavor and texture. I did roll them in sugar before baking and was a very nice touch. I froze some finished cookies for later so canโ€™t comment on those yet. Great recipe and I am not very experienced. I will make these again!! Thanks!
    Wonโ€™t seem to save the stars but I give this 5 Stars โญ๏ธ

    1. Suebee Homemaker says:

      Thank you so much for your feedback, Kathy! We love these too. ๐Ÿ™‚

  4. Freezing them is a good idea. Do I have to thaw them before baking?

    1. Suebee Homemaker says:

      You do not have to thaw them out completely before baking. Just place on the cookie sheet and let them sit for 5-10 minutes before baking.

  5. Thank you for the wonderful recipe. It is peanut butter perfection.

    1. Suebee Homemaker says:

      Thank you so much, Donna!

  6. Always had good luck with this recipe, nice soft cookie and they taste great.

    1. Suebee Homemaker says:

      Thank you so much, Nancy! Glad you enjoy these cookies. ๐Ÿ™‚

  7. These are absolutely delicious! I froze them as you suggested and itโ€™s just wonderful to pull out a couple. Thank you so much!

    1. Suebee Homemaker says:

      Hi Cindy! I’m so glad you are enjoying the cookies. Thanks for letting know!

  8. Dyonna Wilson says:

    This is an amazing peanut butter cookie recipe my family and friends absolutely love it. I added about 1/4-1/3 of a cup of mini chocolate chip to the batter. Oh so good, the mini chips donโ€™t over power the peanut butter taste but just add I little bit of chocolate flavor.

    1. Suebee Homemaker says:

      Hi Dyonna! Thank you so much for your feedback! Love the idea of adding some mini chocolate chips too. ๐Ÿ™‚ Enjoy!

  9. Also, I didn’t freeze the cookies because I was way too lazy but they still turned out absolutely amazing. Can you tell me what difference it makes if I freeze it or not?

    1. Suebee Homemaker says:

      You don’t have to freeze the cookie dough balls. It’s only something I do if I want to keep a stash of them in the freezer and then bake a few fresh on any given day. Enjoy!

  10. Hey!
    I just made your cookies and they are literally the BEST peanut butter cookies I’ve ever made. Me and my family are big on peanut so we often make peanut butter cookies and this recipe is by far the best. The vanilla extract really added an amazing taste so thank you so much!
    I’m actually eating one as we speak.
    Have a nice one!

    1. Suebee Homemaker says:

      Thanks Sue! I’m so glad you enjoyed them! ๐Ÿ™‚

  11. I have read lots of peanut butter cookie recipes to try and find just the right one, I believe this is it!
    I appreciate your advise about butter and eggs should be at room temperature. This always makes for better cookies and cakes!
    Thanks for providing this recipe! I plan to make two batches today and send out to grandchildren for Valentine โ€˜s day!

    1. Suebee Homemaker says:

      Hi Sandra! I’m so glad you enjoy the peanut butter cookies. It’s one of my favorites, and your grandchildren will love them! ๐Ÿ™‚

  12. LAURI ARNDORFER says:

    Mom used to bake them dark and hard for dad. That’s how he liked cookies. She would do anything to make her family happy.

    1. Suebee Homemaker says:

      Very true! Love her. ๐Ÿ™‚

    1. Suebee Homemaker says:

      Thanks Danalea! ๐Ÿ™‚

      1. Danalea Warrick says:

        May not be able to make this recipe very often – dangerous!!! I had to increase my miles to offset the increase in calorie intake.

        1. Suebee Homemaker says:

          Haha! Worth it though, right? ๐Ÿ™‚

  13. I am glad that you do no limit my intake of these cookies. These are awesome and I love them grabbing them from the freezer!

  14. I love peanut butter cookies and these look simply perfect!

    1. Suebee Homemaker says:

      Thanks Natalie! I appreciate your sweet comments. ๐Ÿ™‚

  15. I agree that these are the Best Peanut Butter Cookies ever! Well done!

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