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Peanut Butter Cookies, Peanut Butter Cookies Recipe, Easy Peanut Butter Cookies, How to Make Peanut Butter Cookies, Best Peanut Butter Cookies, Best Ever Peanut Butter Cookies, Peanut Butter, Peanut Butter Recipes, Peanut Butter Baking, Nut Cookies, Cookies, Best Cookies, Bigger Bolder Baking, Gemma Stafford
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
  • 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
  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 them 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!