Soft, crumbly cookies with intense peanut butter flavor

Peanut Butter Cookies

Name: Peanut Butter Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 30 cookies
Ingredients: 1 1/2 cups creamy peanut butter; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/2 cup packed brown sugar; 2 large eggs; 1 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt

27 minEasy

Prep Time

15 min

Cook Time

12 min

Total Time

27 min

Servings

30 cookies

Difficulty

Easy

Cost

Budget

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Peanut Butter Cookies

Soft, crumbly cookies with intense peanut butter flavor

Classic peanut butter cookies with the signature crosshatch pattern. Soft, crumbly, and packed with rich peanut butter flavor.

15m

Prep Time

12m

Cook Time

27m

Total Time

Servings

Easy

Difficulty

Budget $

Cost

Dessert Vegetarian

Sarah Chen

June 19, 2022(Updated April 12, 2026)

A great peanut butter cookie should taste overwhelmingly of peanut butter — not sugar, not vanilla, just rich, roasty peanut butter in every bite. These cookies deliver exactly that. They are tender and slightly crumbly with that characteristic sandy texture, a golden-brown exterior, and the classic fork crosshatch pattern on top.

The recipe uses a full cup and a half of peanut butter and very little flour, which puts the peanut flavor front and center. Both white and brown sugar contribute to the flavor profile — white for sweetness and crispness, brown for chewiness and caramel notes.

These disappear fast. Consider making a double batch.

Ingredients

1 1/2 cups creamy peanut butter
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

OvenBake

Test Kitchen Pick

Sheet Pan

Helpful Tool

Why a good sheet pan helps here

The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.

This recipe benefits from more even oven contact and easier cleanup.

Promotes more even browning
Useful across weeknight roasts and baking

A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.

Shop sheet pan options for this recipe

Instructions

1
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2
Beat peanut butter, butter, and both sugars until smooth and creamy, about 2 minutes.
3
Add eggs and beat until combined.
4
Whisk flour, baking soda, and salt together. Add to peanut butter mixture and mix until just combined.
5
Roll dough into 1 1/2-inch balls and place on baking sheets, 2 inches apart.
6
Flatten each ball with a fork in a crosshatch pattern, dipping the fork in sugar to prevent sticking.
7
Bake for 10-12 minutes, until edges are set but centers are still slightly soft.
8
Cool on baking sheet for 5 minutes, then transfer to a wire rack.

Serving Suggestions

Ways to Serve This Dish

Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving

Substitutions

Peanut butterAlmond butter or cashew butter

Different flavor but similar texture; great for peanut-free option

Brown sugarCoconut sugar

Adds deeper caramel flavor

All-purpose flourOmit for flourless cookies

Reduce to 0 flour for naturally gluten-free cookies — they still hold together

DepthPantry

Test Kitchen Pick

Vanilla Extract

Helpful Pantry Staple

Why the vanilla matters

For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.

This is a small pantry move that usually makes baked goods taste more complete.

Improves aroma in desserts and bakes
Useful across cakes, cookies, and breakfast bakes

Vanilla extract is one of the easiest pantry upgrades to keep using.

Shop vanilla extract for this recipe

Tips & Storage

Pro Tips

Use conventional creamy peanut butter (like Skippy or Jif), not natural, for the best texture.
Dip the fork in sugar before pressing for the crosshatch to prevent sticking.
For even more peanut flavor, press a few peanut halves into each cookie before baking.
These are excellent sandwiched together with chocolate ganache.

Storage

Store in an airtight container at room temperature for up to 5 days.

Reheating

Best at room temperature. Microwave 8-10 seconds for a warm cookie.

Nutrition Facts

Per serving (1 cookie) · 30 servings

Calories150

LowModerateHigh

A light, low-calorie option · based on a 2,000 cal daily diet

Protein5g

Carbohydrates14g

Fat9g

Fiber1g

Sugar10g

Sodium130mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I use natural peanut butter?: Natural peanut butter makes a more crumbly, oily cookie. Conventional peanut butter gives the best texture.
Can I use crunchy peanut butter?: Yes, for added texture. The cookies will be slightly more rustic.
Why are my cookies crumbly?: Peanut butter cookies are naturally crumbly. If too crumbly, ensure you used enough egg and did not add extra flour.

Explore More

More Dessert Vegetarian Recipes Oven Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Instructions

1
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2
Beat peanut butter, butter, and both sugars until smooth and creamy, about 2 minutes.
3
Add eggs and beat until combined.
4
Whisk flour, baking soda, and salt together. Add to peanut butter mixture and mix until just combined.
5
Roll dough into 1 1/2-inch balls and place on baking sheets, 2 inches apart.
6
Flatten each ball with a fork in a crosshatch pattern, dipping the fork in sugar to prevent sticking.
7
Bake for 10-12 minutes, until edges are set but centers are still slightly soft.
8
Cool on baking sheet for 5 minutes, then transfer to a wire rack.

Tips & Storage

Pro Tips

Use conventional creamy peanut butter (like Skippy or Jif), not natural, for the best texture.
Dip the fork in sugar before pressing for the crosshatch to prevent sticking.
For even more peanut flavor, press a few peanut halves into each cookie before baking.
These are excellent sandwiched together with chocolate ganache.

Storage

Store in an airtight container at room temperature for up to 5 days.

Reheating

Best at room temperature. Microwave 8-10 seconds for a warm cookie.

Frequently Asked Questions

Can I use natural peanut butter?

Natural peanut butter makes a more crumbly, oily cookie. Conventional peanut butter gives the best texture.

Can I use crunchy peanut butter?

Yes, for added texture. The cookies will be slightly more rustic.

Why are my cookies crumbly?

Peanut butter cookies are naturally crumbly. If too crumbly, ensure you used enough egg and did not add extra flour.

Peanut Butter Cookies

Peanut Butter Cookies

Peanut Butter Cookies