Classic homemade Peanut Butter Cookies with a soft and chewy center, crisp edges and the signature criss-cross top. Easy to make with pantry staples and packed with rich peanut butter flavor!
My dad LOVES chewy peanut butter cookies, so whenever we have a family get together, someone will bake a batch for him. That someone is usually ME.
This recipe was originally published in February 2011. The photos and recipe notes were updated in May 2025.
Aimee’s Recipe Notes
Taste & Texture: soft chewy peanut butter cookies with crisp edges from rolling in granulated sugar.
Ingredient Tip: Swap out creamy peanut butter for crunchy to change the texture.
Make ahead: Scoop and freeze cookie dough balls and bake straight from frozen. Add an extra minute or two to bake time.
Storage: Keep baked cookies in an airtight container at room temperature for up to one week.
Top Tip: For uniform cookies, use a metal cookie scoop.
When I think back to childhood or a time when I’m truly happy, it usually results in a memory around food.
From learning how to make no bake cookies in grade school, to enjoying a chocolate chip cookie after my first day of high school, to being surprised with a batch Oatmeal Raisin cookies in college.
Today’s cookie recipe is no exception.
Pantry Ingredients You Need
Unlike other cookie recipes, there’s a good chance you have everything you’ll need for these peanut butter cookies right in your pantry. Today.
- Peanut Butter. The type of peanut butter for perfect peanut butter cookies is important. This is not the time to be healthy and opt for a natural brand. Go ahead and be choosy, pick Jif or Skippy. The sugars in the peanut butter and the lack of oils (like you find in a natural brand) help create and perfect texture to these cookies!
- Sugar. Today’s easy peanut butter cookies will have a combination of white sugar (granulated sugar) and light brown sugar. This helps create that chewy texture you’re craving in peanut butter cookies!
- Unsalted Butter- Start by softening your butter (use my guide on how to soften butter quickly). Be sure to choose unsalted to make sure you can control the salt in the recipe.
Aimee’s Pro Tip
Today’s cookie dough recipe can be made 48 hours in advance. If chilling dough longer than one hour, let it warm up at room temperature until you can handle it without it sticking or crumbling!
How to Make Peanut Butter Cookies
Make the cookie dough. Start by making the simple peanut butter cookie dough. Don’t overmix after adding the dry ingredients.
Shape. Roll cookie dough into peanut butter balls. Roll in sugar then press with a fork to create the classic criss-cross pattern.
Bake. Peanut butter cookies bake on a parchment paper lined cookie sheet. I prefer to under bake slightly for an even softer center!
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More Cookie Recipes
Perfect Peanut Butter Cookies. Soft and chewy, easy to make, and topped with a sweet sugar coating. You’re going to love this delicious recipe!
