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Gemma’s Best-Ever Peanut Butter Cookies

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The peanut butter flavor you love, in a perfectly soft cookie — this my Best-Ever Peanut Butter Cookies recipe!


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!

4.14 from 58 votes
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Gemma's Best Ever Peanut Butter Cookies Recipe
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!

Course: Dessert
Cuisine: American
Servings: 32 Cookies
Author: Gemma Stafford
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
  1. First, pre-heat to 350°F (180°C), then butter and line 2 large cookie sheets. Set aside.

  2. In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.

  3. In a large bowl, using a hand or stand mixer, cream the peanut butter, butter and sugars together. 

  4. Once the peanut butter and sugar mixture is light and fluffy, add the egg and vanilla extract. 

  5. 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). 

  6. Scoop the dough into heaped tablespoon sized balls. Roll each ball in sugar then place on your prepared cookie sheets about 2 inches apart. 

  7. 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. 

  8. Bake the cookies for 14-16 minutes until golden brown and fragrant. 

  9. Transfer the cookies to a cooling rack and allow to cool and enjoy!

  10. Once the cookies are fully cooled they can be covered and stored in an airtight container at room temperature for 3-4 days. 

Watch the Recipe Video!

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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17 Comments

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  1. Liesl on May 14, 2019 at 11:19 pm

    Tnx Jemma, we just made your cookies. The kids ate them hot off the press. I had to hide some for my husband otherwise he’d not have gotten. ☺️ Liesl

    • Gemma Stafford on May 15, 2019 at 8:42 am

      Hi Liesl,
      Haha! that is what it is all about! kids will remember these things. Poor husbands, they have to put up with a lot! lol,
      Gemma <3

      • Lies on May 15, 2019 at 8:46 am

        Yup so true.
        I forgot to mention, I had some leftover cinnamon sugar mix, so I rolled the cookie balls in this cinnamon mix. Turned out very nice.

        • Gemma Stafford on May 16, 2019 at 9:01 am

          Hi Liesl,
          that sounds delicious, love that extra crunch too, well done,
          Gemma 🙂

  2. Katinka Lombard on May 12, 2019 at 9:53 am

    Once again… perfect texture, shape, taste.
    And couldn’t be easier!

    • Gemma Stafford on May 13, 2019 at 7:51 pm

      Yay!!!! I love to hear that, Katinka.

      Great job!
      Gemma.

  3. Carol Silberfein on May 6, 2019 at 9:36 am

    Hi Gemma,
    This recipe sounds delicious!! If I make them 3 days before baking, should I chill the dough for at least 30 minutes before scooping the cookies and rolling them in sugar or should I scoop and dip them in sugar and then refrigerate the cookies? Also, once the cookies are on trays what should I cover them with while they are refrigerated for 3 days? Thanks for your help! I want to make theses in cookies for Mother’s Day.
    Best,
    Carol

    • Gemma Stafford on May 9, 2019 at 2:49 am

      Hi Carol,
      You can roll these in sugar before you chill them, the sugar will stick better that way, but it will work after too.
      You may be better to chill the dough, then cut them to size before you bake them, it will be easier to cover and store them that way. I make a sausage of the dough and wrap it tightly in foil or cling wrap. Cut into the number of cookies you wish to make, roll in your palms than in the sugar and bake!
      If you have them on a tray you can slip the whole tray into a bag, or cover down with foil. Lots of ways to do the same thing.
      I hope these work well for you for mothers day!
      Gemma 🙂

  4. Maansi on May 5, 2019 at 10:27 pm

    Hi

    If I want to make half the quantity, do I just divide all the ingredients by half?

    • Gemma Stafford on May 6, 2019 at 5:52 am

      Hi there,
      yes! do write out the recipe first to make sure you divide every ingredient as closely as possible in 1/2. Let us see the results too!
      Gemma 🙂

  5. Donna on May 5, 2019 at 11:33 am

    Can I use some mini chocolate chips and how much should I use
    Thank You

    • Gemma Stafford on May 6, 2019 at 5:21 am

      Hi Donna,
      sure you can. An ounce or so should do it, it depends on your taste really. The mini chocolate chips will stay reasonable whole in the bake as they are designed to do so, you will know when to stop adding them. I suggest a tablespoon at a time, you will see them in the batter so it will be easy to judge.
      I hope you like this recipe,
      Gemma 🙂

  6. Helen Slater on May 3, 2019 at 10:05 am

    Can I use Splenda instead of regular sugar?

    • Gemma Stafford on May 4, 2019 at 2:23 pm

      Hi Helen,

      If you use splenda then you will will need to add apple sauce or something else to make up the weigh of the sugar. You can also sub coconut sugar or lakanto sugar 1:1 which might be easier.

      Here’s my sugar chart

      Hope this helps,
      Gemma.

  7. Jacqueline Chipchase on May 2, 2019 at 2:51 pm

    Love your recipes, thanks for your inspiration, Jackie

  8. Grace Chin on May 2, 2019 at 9:29 am

    Hi Gemma,

    First time writing to you & we love your easy peasy recipes.
    Can I substitute with gluten free grain (buckwheat, quinoa, maize) flour? My son is gluten intolerant.
    Thank you.

    • Gemma Stafford on May 4, 2019 at 1:34 pm

      Hi Grace,

      I’m thrilled to hear that! Yes you can sub but just note that with those flours you mentioned they would not be 1:1. If you wanted to sub 1:1 then gluten free all purpose flour would work really well. You can use the other flours but you might be different results than I did.

      Thanks so much for trying out this recipe :).

      Best,
      Gemma.

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