Cookies, Gemma's Best Recipes

Gemma’s Best-Ever Peanut Butter Cookies

4.22 from 75 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 Gemma's Best Ever Peanut Butter Cookies Recipe

4.22 from 75 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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Comments & Reviews

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farmer2019
Member
farmer2019
15 days ago

dude I made them for the kids on all the robotics teams and they were gone in less then a hour

Ragini Frazer
Guest
Ragini Frazer
1 month ago

Hi Gemme,
I tried your peanut butter cookies. It was so delicious. Thank you for the recipe. God bless you.

Member
Renee Batezat
1 month ago

This is a great recipe! Just tried it…. came out beautiful. It has kind of a melt in your mouth texture but not too soft. I LOVE IT!!! Thank you Gemma!

Trinnia
Member
Trinnia
2 months ago

Could I add chocolate chips to this recipe?

WhatsCookin
Member
WhatsCookin
3 months ago

Altered it by adding oats and cutting back on the butter, also substituted an egg for low fat yogurt. Great snack with a glass of milk! Yum! Thanks Gemma!

cdg
Guest
cdg
3 months 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.

Member
Linda Schulze
3 months ago

I just made these delicious cookies and they are scrumptious. I have made so many of your recipes and they are all good. Thank you for sharing your recipes.

Annabella Jackson
Guest
Annabella Jackson
3 months ago

Hi Gemma! I tried the recipe, and it was awesome! I loved the flavour and crunchiness. Also the cross-hatch design. You recipes are so easy and yummy. Also, do you have a recipe for chocolate-chip cookies?

Regards,
Annabella????

Leah
Guest
Leah
4 months ago

Hi Gemma! I made these and brought them into work and everyone went crazy for them! Definitely a keeper. I keep a jar of store-brand peanut butter on hand for baking and it worked great. Rolling the balls in sugar is a nice touch- I usually don’t do this unless I’m making peanut butter blossom cookies for Christmas, so it felt fancy!

Shannon Senn
Guest
Shannon Senn
4 months ago

Just made these with my 2 girls. They are still in the oven but the dough tasted so good. I can’t wait to eat them!!!! Thanks Gemma for This awesome recipe.

Shannon, Chelsea(13), and Lila(4) in Texas

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 a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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