These Peanut Butter Cookies are one of those classic recipes that never lasts long in my house. Crisp around the edges, soft in the center, and full of creamy peanut butter flavor, they are ready in just 25 minutes.

They have always been part of our Christmas baking, but honestly, I make them whenever the craving strikes. If you are putting together a holiday cookie tray, my Butter Cookies and Canestrelli Cookies are two more favorites that disappear just as quickly.

peanut butter cookies

Recipe Overview: Peanut Butter Cookies

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 24 minutes
  • Servings: 36 cookies
  • Cook Method: Baked
  • Flavor & Texture: Rich peanut butter flavor with crisp edges, a soft center, and just enough chew.
  • Difficulty: Easy. The dough comes together quickly, and there is no complicated shaping or decorating.
  • Why this Recipe? A classic American cookie made with simple pantry staples and ready in under 30 minutes.
Key Takeaways
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Peanut butter cookies have always been part of our holiday baking. It simply does not feel like Christmas without at least one batch coming out of the oven.

I love how easy they are. No complicated ingredients, no fancy technique, just that wonderful peanut butter flavor and the familiar little crisscross pattern on top.

And if I am already baking cookies, I usually make more than one kind. My Brown Sugar Cookies are another easy favorite, especially when I want something soft in the center with a little crunch around the edges.

We all need peanut butter cookie or dessert recipes like this fabulous Reese’s Peanut Butter Cup Pie in our baking recipe drawers. You never know when the craving arises.

If you love homemade cookies, you must try my light and crispy French meringue cookies. Made with just three simple ingredients, they are perfect for holiday cookie platters or a little afternoon indulgence.

In this Article

A Note From Giangi

Quick and easy: From mixing bowl to oven, these cookies are ready in about 25 minutes.

Classic texture: Crisp around the edges, soft in the center, and full of peanut butter flavor.

Pantry-friendly: Most of the ingredients are staples you probably already have at home.

Perfect for cookie trays: They pair beautifully with my Cardamom Snickerdoodle Cookies and other holiday favorites.

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Why do you make fork marks on peanut butter cookies?

Peanut butter is a thick and dense ingredient. Adding the criss-cross pattern to your cookies allows them to bake evenly.

It also gives you that crisp exterior around the edges and chewy interior where the criss-cross marks are formed.

Key Ingredients

Creamy peanut butter: The star of the recipe. Use a smooth, creamy peanut butter for the best texture and even baking.

Unsalted butter: Gives the cookies richness while allowing you to control the salt level.

Granulated sugar: Adds sweetness and helps create crisp edges.

Brown sugar: Brings moisture and a deeper caramel-like flavor to the cookies.

Eggs: Use large eggs at room temperature so they blend smoothly into the butter mixture.

Vanilla extract: Adds warmth and rounds out the peanut butter flavor.

All-purpose flour: I prefer unbleached flour for baking.

Baking soda: Helps the cookies rise slightly and keeps the texture from becoming too dense.

Substitutions and Variations

Peanut butter: Stick with creamy peanut butter for the most reliable result. Crunchy peanut butter can be used if you want more texture.

Butter: I prefer unsalted butter, but salted butter can work if that is what you have. Reduce any added salt accordingly.

Chocolate chips: Fold in a handful of semisweet or dark chocolate chips for a peanut butter chocolate variation.

Peanut topping: Press a few chopped roasted peanuts into the tops before baking for extra crunch.

Holiday variation: After baking and cooling, drizzle with melted chocolate for a simple festive finish.

peanut butter cookies

How to Make Peanut Butter Cookies

Step 1: Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.

Step 2: In the bowl of a stand mixer, beat the softened butter until creamy.

Step 3: Add the granulated sugar and brown sugar. Beat until the mixture is light and smooth.

Step 4: Add the eggs one at a time, mixing well after each addition.

Step 5: Add the creamy peanut butter and vanilla extract and mix until fully incorporated.

Step 6: In a separate bowl, sift together the flour and baking soda.

Step 7: Gradually add the dry ingredients to the peanut butter mixture, mixing just until combined. Do not overwork the dough.

Step 8: Use a small cookie scoop to portion the dough and roll it into balls. Arrange them about 1 inch apart on the prepared baking sheet.

Step 9: Flatten each ball gently with the back of a fork, making the traditional crisscross pattern. If the fork sticks, dip it lightly in flour first.

Step 10: Bake for about 10 minutes, or until the edges are lightly golden and the centers are still soft.

Step 11: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a cooling rack.

Step 12: Allow the baking sheet to cool completely before adding another batch of dough.

Working the dough too much will result in cookies that will spread all over your baking sheet. Let it rest in the refrigerator for a few minutes before baking.

peanut butter cookies

Parchment paper

I cannot live without using it. Using parchment paper is convenient in case of jam spillage and burning of the cookie.

It also prevents sticking to your cookie sheet, which will relate to less mess to clean.

Storage instructions

If you are lucky to have some peanut butter cookies left over, a rare occurrence at my house, wait until they are completely cool before storing them in an airtight glass container.

You can keep them at room temperature, lasting up to 4 days.

I like to store mine on a cookie dish with a dome so everyone can enjoy one as they pass by the kitchen.

Giangi’s Pro Tip

Use room-temperature ingredients. Softened butter and room-temperature eggs blend more evenly and give you a smoother dough.

Do not overmix. Once the flour goes in, mix only until everything comes together. Overworking the dough can make the cookies tougher.

Use a cookie scoop. Evenly sized cookies bake at the same rate and look much prettier on the tray.

Do not skip the fork marks. The crisscross pattern helps flatten the dense peanut butter dough so the cookies bake evenly.

Dip the fork in flour if needed. This keeps it from sticking to the dough as you make the crisscross pattern.

Do not overbake. Remove the cookies when the edges are lightly golden but the centers still look soft. They will continue to firm as they cool.

Cool the baking sheet between batches. Adding fresh dough to a hot baking sheet can make the cookies spread too quickly.

Let them rest before moving them. Give the cookies a few minutes on the baking sheet before transferring them to a cooling rack.

For a little extra treat: Add a few chocolate chips to the dough or drizzle the cooled cookies with melted chocolate.

Peanut Butter Cookies FAQs

Why do you make fork marks on peanut butter cookies?

Peanut butter dough is dense, so the crisscross pattern gently flattens the cookies and helps them bake more evenly.

Can I use crunchy peanut butter?

Yes. Crunchy peanut butter will give the cookies more texture, although the dough may be slightly less smooth.

Why did my peanut butter cookies spread too much?

The butter may have been too warm, the dough may have been overworked, or the baking sheet may have still been hot from the previous batch.

Why are my peanut butter cookies dry?

Overbaking is usually the culprit. Remove the cookies when the edges are lightly golden but the centers still look soft.

If you tried this Peanut Butter Cookies or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.

Peanut Butter Cookies

5 from 9 votes
peanut butter cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 36
Author: Giangi Townsend
Peanut Butter Cookies are soft in the center, crisp at the edges, and full of creamy peanut butter flavor. An easy 25-minute classic cookie recipe.
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Ingredients 

Instructions

  • Preheat oven at 375F. Line baking sheet with parchment paper or a silpat.
  • Cream together sugar, brown sugar and butter. Add eggs, peanut butter and vanilla extract. Sift flour and baking soda together and add to the butter egg mixture. 
  • Once well incorporated, form into ball, one inch apart on a baking sheet and flatten with the back of a fork making a crisscross pattern. Bake 10 minutes. The edges should start to brown and the middle still a b it firm.

Equipment

Notes

Use room-temperature ingredients. Softened butter and room-temperature eggs blend more evenly and give you a smoother dough.
Do not overmix. Once the flour goes in, mix only until everything comes together. Overworking the dough can make the cookies tougher.
Use a cookie scoop. Evenly sized cookies bake at the same rate and look much prettier on the tray.
Do not skip the fork marks. The crisscross pattern helps flatten the dense peanut butter dough so the cookies bake evenly.
Dip the fork in flour if needed. This keeps it from sticking to the dough as you make the crisscross pattern.
Do not overbake. Remove the cookies when the edges are lightly golden but the centers still look soft. They will continue to firm as they cool.
Cool the baking sheet between batches. Adding fresh dough to a hot baking sheet can make the cookies spread too quickly.
Let them rest before moving them. Give the cookies a few minutes on the baking sheet before transferring them to a cooling rack.
For a little extra treat: Add a few chocolate chips to the dough or drizzle the cooled cookies with melted chocolate.

Nutrition

Serving: 12g | Calories: 169kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 67mg | Potassium: 63mg | Fiber: 1g | Sugar: 12g | Vitamin A: 171IU | Calcium: 13mg | Iron: 1mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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