Peanut butter cookie recipe stacked on a plate
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5 from 8 votes

Peanut Butter Cookies

These chewy, soft peanut butter cookies are incredibly buttery, flavorful and easy to prepare at home!
Prep Time25 mins
Cook Time15 mins
Inactive Time3 hrs
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: peanut butter cookies
Servings: 24 cookies (approximately)
Calories: 125kcal
Author: Jennifer Farley


  • 5 1/2 ounces all-purpose flour (160 grams or approximately 1 1/4 cups)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 4 ounces unsalted butter, room temperature (112 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1/2 cup packed light brown sugar (110 grams)
  • 1/2 cup peanut butter (130 grams)
  • 1 large egg


  • In a medium-sized bowl, vigorously whisk together the flour, baking soda, baking powder, and salt.
  • In a stand mixer fitted with the paddle attachment (or with an electric mixer), cream the butter on medium-high speed until pale and smooth, approximately 2 minutes. Add both sugars and cream for an additional 2-3 minutes. Add the peanut butter, followed by the egg, until the ingredients are smooth. Add the dry ingredients, mixing on low speed or stirring with a spatula until evenly combined.
  • Cover the bowl with plastic film, pressing against the dough to prevent a crust. Chill for at least 3 hours.
  • Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  • Use a 1-tablespoon scoop to shape the dough into balls, placing them 3 inches apart on the prepared sheet. (Note: these cookies spread out a lot; you’ll likely be baking in batches).
  • Briefly roll the balls to smooth them out, then use a fork to flatten in a crisscross pattern. You can dip the fork in a bowl of sugar to help prevent sticking.
  • Bake the cookies for 15 minutes, until light brown. Allow to cool for a few minutes on the sheet, then transfer to a wire rack to finish cooling.
  • Store in an airtight container at room temperature for several days. After that, I recommend freezing them to preserve the texture and flavor.


If you don’t eat peanut products, these cookies are amazing with cashew butter. Cashews have a more subtle flavor that work so well in these chewy cookies. Recipe barely adapted from Simply Recipes


Calories: 125kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 88mg | Potassium: 59mg | Sugar: 9g | Vitamin A: 130IU | Calcium: 13mg | Iron: 0.5mg