Cookies, Gemma's Best Recipes

Gemma’s Best-Ever Peanut Butter Cookies

4.44 from 140 votes
The peanut butter flavor you love, in a perfectly soft cookie — this my Best-Ever Peanut Butter Cookies recipe!
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Hi Bold Bakers!

My Best-Ever recipes are all about taking the most classic sweets and making them Bigger, Bolder and the best they can be! Considering how many cookie recipes I’ve created, even I can’t believe this one didn’t come sooner. So, without any further ado, THIS is my BEST EVER PEANUT BUTTER COOKIES recipe! Packed with that sweet and salty peanut flavor, a crunchy sugar dusted outside, and buttery-soft inside, this cookie is sure to become one of your go-to favorites!

If you’re looking for more cookies, be sure to check out my Cookie Recipes page for 50+ cookie recipes — both classic and new — from Best-Ever Chocolate Chip Cookies to Chocolate Brownie Cookies!

What Kind of Peanut Butter is Best for Peanut Butter Cookies?

The star of the show is the peanut butter! This recipe includes a whole cup of peanut butter, which might have you wondering what kind of peanut butter to use. The truth is — you can use a natural, more runny, peanut butter or good old Skippy and Jif. Both work really well, but a more natural nut butter may provide a softer cookie as those peanut butters can tend to be runnier.

What is important here is that you use a smooth butter to create the right melt in your mouth texture!

Why Are My Peanut Butter Cookies Too Crumbly?

If you find your peanut butter cookies to be on the more dry or crumbly side it can be for a few reasons. The temperature of the ingredients counts! Starting with room temperature eggs and butter, and then creaming the butter with the sugar really well will ensure the cookie dough is nice and smooth, making for a softer cookie!

How Do I Make the Cross Marks in the Cookie?

One of my favorite things about these cookies is the way they look. We all know and love the cross-hatch pattern on the top of a classic peanut butter cookie. To get this look you use a plain dinner fork!

After rolling your cookies into balls and tossing them in sugar, use the fork to press the cookies down into a disc. Then, press the fork across the cooking in the other direction, making an X shape. This not only looks super enticing but creates a texture on the top of the cookie making for the crispy parts and soft parts that I love.

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Do I Need to Chill My Peanut Butter Cookie Dough?

Since this dough is super thick and rich it does not spread as much as a chocolate chip cookie. This means you do not have to chill the dough — but it never hurts! As a rule of thumb, I actually chill all my cookie doughs for at least a few hours to overnight.

How Do I Store Peanut Butter Cookies?

My Best Ever Peanut Butter Cookies will keep for 3-4 days covered and stored them in an airtight container at room temperature.  These cookies are as good warm as they are cool. They stay crunchy on the outside and nice and soft in the middle making them a great bake ahead cookie or edible gift!

Tips and Tricks to Making Gemma’s Best Ever Peanut Butter Cookies:

  • When making cookies, always start with room temperature butter
  • Should you want a lot of texture to your cookie you can use crunchy peanut butter
  • If you’re allergic to peanuts you can use another nut or seed butter
  • If you don’t eat eggs they can be replaced with a flax egg
  • Instead of using brown & white sugar you can use coconut sugar
  • After the cookies are baked dip 1/2 if them in chocolate for a chocolate peanut butter cookie
  • Use these cookies for ice cream cookie sandwiches!
  • Grind these cookies into a fine crumb and use like Graham Cracker crumbs in a pie or cheesecake crust
  • You can keep the unbaked dough in the fridge for up to 4 days
  • Freeze scooped dough for up to 8 weeks. Defrost and bake off fresh!

Get More Cookies!

And don’t forget to follow Bigger Bolder Baking on Pinterest!

Watch The Recipe Video!

Gemma's Best Ever Peanut Butter Cookies Recipe

4.44 from 140 votes
The peanut butter flavor you love, in a perfectly soft cookie — this my Best-Ever Peanut Butter Cookies recipe!
Author: Gemma Stafford
Servings: 32 Cookies
Prep Time 20 mins
Cook Time 16 mins
Total Time 36 mins
The peanut butter flavor you love, in a perfectly soft cookie — this my Best-Ever Peanut Butter Cookies recipe!
Author: Gemma Stafford
Servings: 32 Cookies

Ingredients

  • 1 1/2 cups (7 1/2oz/213g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (8oz/225g) peanut butter
  • 1/2 cup (4oz/115g) butter, at room temperature
  • 3/4 cup (4 ½oz/128g) brown sugar
  • 1/2 cup (4oz/115g) sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract

Instructions

  • First, pre-heat to 350°F (180°C), then butter and line 2 large cookie sheets. Set aside.
  • In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
  • In a large bowl, using a hand or stand mixer, cream the peanut butter, butter and sugars together. 
  • Once the peanut butter and sugar mixture is light and fluffy, add the egg and vanilla extract. 
  • After the egg and vanilla are fully incorporated, add the dry ingredients. Whisk just until the flour mixture is combined and a thick dough is formed (If chilling the dough, do so at this point for a minimum of 30 minutes). 
  • Scoop the dough into heaped tablespoon sized balls. Roll each ball in sugar then place on your prepared cookie sheets about 2 inches apart. 
  • Using a fork,  flatten the cookies and press down creating an x shape and that classic cross-hatch pattern across the top of each cookie. 
  • Bake the cookies for 14-16 minutes until golden brown and fragrant. 
  • Transfer the cookies to a cooling rack and allow to cool and enjoy!
  • Once the cookies are fully cooled they can be covered and stored in an airtight container at room temperature for 3-4 days. 

 

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baazil_zubair
3 months ago

This is one of the best recipes i have ever tried. I am very glad i follow your recipes gemma. You really are the best bold baker and i m you biggest fan

Drucylla
2 months ago

These were wonderful! Thank you for the recipe. My husband wishes they were chewier though. Do you have any tips I can try and experiment with? Like would subbing some of the white sugar for more brown sugar work? Or another egg?

ᴍᴀᴅᴇ ɪᴛ ғᴏʀ ᴄᴇʟᴇʙʀᴀᴛɪɴɢ ʀᴀᴍᴀᴅᴀɴ, ᴛʜᴏᴜɢʜ ғᴏʀ ᴍʏ ғᴀᴍɪʟʏ ᴏғ 5 ᴏɴʟʏ ᴄᴏᴢ ᴏғ sᴏᴄɪᴀʟ ᴅɪsᴛᴀɴᴄɪɴɢ 😄 ᴀɴᴅ ɪ ʟᴏᴠᴇ ɪᴛ. ᴛʜᴀɴᴋs ɢᴇᴍᴍᴀ ғᴏʀ sʜᴀʀɪɴɢ ʏᴏᴜʀ ʀᴇᴄɪᴘᴇs, ɪ’ᴍ ᴀ ғᴀɴ ᴀɴᴅ ʙᴇᴇɴ ғᴏʟʟᴏᴡɪɴɢ ʏᴏᴜʀ ʏᴜᴍᴍʏʟɪᴄɪᴏᴜs ғᴏᴏᴅɪᴇs.

cdg
cdg
1 year ago

I just baked this in the airfryer.

Had to dial down the temperature a bit.

Also, I added about 15 chopped up dates to this and it was really good.

You might have to reduce the sugar then cos the dates are already sweet.

But ones without me freestyling was really good as well. 🙂

And thanks.

Katherine Hennig
Katherine Hennig
3 months ago

Just made these, best ever for sure!!!

Alison
Alison
7 days ago

Gemma these cookies are the best i cant stop baking them i make them for us at home plus i make them for people at work and they go down a treat

12 days ago

Hi Ms. Gemma, I am Yojz De Guzman from the Philippines and I am a big fan of Bigger Bolder Baking. I tried some of your recipes, the simple ones, and i can say that you do not have to be an experienced baker to try out your recipes 😊. Your ingredients are easily available and the cooking instructions are simple, yet the baked goodies are delicious. For this recipe, the peanut butter cookies, I followed every ingredient and instructions you’ve listed. Just one concern, the cookies were too sweet. Can I just remove white sugar from the batter mixture… Read more »

Rosa
13 days ago

Can i use oil instead and leave the brown sugar out? If yes measurments?

Rosa
16 days ago

Can i just eat the website!!!! the cookie section is a place that waters ur mouth and pulls u into the kitchen!!!! i really want to make this and i will!!!!

Honey Bee
Honey Bee
17 days ago

I love Gemma, but this recipe is just “average.” Way too sugary. Not peanutbuttery enough. On the last batch I sprinkled sea salt on the cookies instead of rolling in sugar. That helped. But, this won’t be my “be all, end all,” cookie recipe.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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