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This is the BEST Peanut Butter Cookies Recipe you’ll ever make. It’s soft and chewy and full of peanut butter flavor. It’s a classic – and it’s my husband’s favorite cookie! You can make easy cookies like this from scratch in NO TIME at all – just mix and bake. Your family will love them as much as mine does.
I’ve made hundreds of peanut butter cookie recipes over the years and most of them stem from THIS basic recipe.
That’s right: this cookie recipe has spawned dozens of others. That’s why I’m proclaiming it to be the BEST peanut butter cookie recipe ever! I’ve made this cookie hundreds of times so you know it works! These are also easy, fast, cookies with NO CHILL TIME!
Ingredient Notes
- Unsalted Butter – While you can easily substitute shortening for the butter, I prefer the flavor that the butter lends to the cookie. It makes it a bit more light and fluffy too. Be sure your butter is room temperature.
- Peanut Butter – It’s the most important part! For this recipe, use a regular no-stir creamy peanut butter you can get at the regular grocery store. Don’t use natural peanut butter. You can also use chunky peanut butter.
- Milk – my secret peanut butter cookie ingredient!
I also have a recipe for three ingredient peanut butter cookies, if you prefer those!
How to make Peanut Butter Cookies
- Cream the butter, granulated sugar, brown sugar, and peanut butter together until smooth. There should be minimal lumps.
- You can whisk all your dry ingredients together but I just add as I go.
- I like using a stand mixer fitted with the paddle attachment but you can also use an electric mixer.
- The milk keeps the cookies super soft! You can use any kind of milk (or nondairy).
- Once the dough is all mixed together you can use a cookie scoop to make 1-tablespoon or 2-tablespoon size cookies or make a cookie cake or cookie bars!
- Don’t forget to make the classic criss-cross marks with a fork to flatten the cookies. These won’t flatten that much on their own (like when you make peanut butter blossoms they stay pretty rounded) so you have to press them down with the tines of a fork. If the dough sticks to the fork when you’re making the criss-cross pattern you can dip the fork in sugar.
Expert Tips
- You can roll the balls of dough in granulated sugar before placing them on the cookie sheet for a crispier outside.
- These are a soft peanut butter cookie – they’re not going to be crunchy, just a tiny bit crispy on the edges.
- Be sure to use a good quality no stir peanut butter. I love Skippy or Jif Naturals.
FAQ About Peanut Butter Cookies
It’s best to use a no-stir peanut butter for this classic cookies recipe. Natural peanut butter that requires stirring will change the texture and outcome of the cookies.
You can tell these cookies are done because they are no longer glossy. They don’t brown much but become dull instead of shiny.
Milk keeps the cookies nice and soft – it’s my secret ingredient! You can use any kind of milk or nondairy milk in this recipe.
Best Peanut Butter Cookie Recipe
Recipe Video
Ingredients
- ½ cup (113g) unsalted butter, softened
- ¾ cup (200g) creamy peanut butter
- ¾ cup (150g) light brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 teaspoon (5ml) vanilla extract
- 1 large egg
- 1 tablespoon (15ml) milk
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¾ cup (217g) all-purpose flour
Instructions
- Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper.
- Place butter and peanut butter in a large bowl. Using a hand or a stand mixer, mix until combined then add both sugars. Cream until smooth. Mix in egg, vanilla, and milk and mix on medium speed until combined.
- Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing.
- Scoop 2 tablespoon balls of dough and place 2-inches apart on prepared cookie sheets. Using a fork, create a criss cross pattern on the cookies to flatten slightly. (Tip: if the dough starts sticking to the fork, dip it in a bit of granulated sugar.)
- Bake for 10-15 minutes, or until the edges are just golden brown and the tops are no longer glossy. Cool on cookie sheets at least 10 minutes before removing.
Recipe Notes
- Any kind of milk or nondairy milk may be used
- Omit salt if using salted butter
- Store in an airtight container for up to 3 days or freeze for up to 3 months
- Chunky peanut butter can be used but don’t use natural peanut butter.
I made these for easter today and made the shape more oblong and egg-y like, then used my fork and made the lines along the pointy-er end to make a neat design, like a colored egg! I didnt end up using all of my flour and the cookies came out great. Still soft and chewy after hours- the sign of a perfect batch! I made a few extra crunchy as well, and they also turned out beautifully- if you prefer more bite to your cookie. I also recommend replacing a dash of the vanilla with some almond extract if you want a less sweet and more nutty flavor!
Hands down the best and easiest recipe. Make sure you do read how to gradually mix the ingredients. Most people just throw stuff in one bowl and go for it but the gradual process is what makes the texture more on a professional baker level. I have a kitchen aid mixer and it was the quickest process! 10/10
I tried this recipe out tonight and this will be the peanut butter cookie recipe I use from now on!! I added milk chocolate chips & chunks of marshmallows then baked 8 cookies at a time (each were about 3tbsp size) @ 350 for 9 mins… set on cookie sheet for about 2mins then transfer to cooling rack…My husband and 3 boys loved how soft and chewy they were. Each batch turned out perfect; no hard cookies at all!! Thank you so much for this wonderful classic peanut butter cookie recipe 🙂
Made this weekend as a bar cookie. I used salted butter and left out the salt. Very easy, good and will be making again.
Why is natural peanut butter not suggested? Not enough oil or…?
Natural peanut butter often behaves differently in recipes than traditional because of the oils. This recipe has been tested and made with regular PB so I cannot speak to how natural will work in the recipe.
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