These classic Peanut Butter Cookies are soft, chewy, and so easy to make! They’re made with both crunchy AND creamy peanut butter for extra peanut buttery goodness.
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Peanut butter is a staple in our household. We use it in savory dishes like our crockpot thai chicken curry and sweet dishes like our peanut butter cup cookies (see all our peanut butter recipes here). We just absolutely ADORE peanut butter.
So, don’t ask me why it took me this long to develop a recipe for classic peanut butter cookies. If there’s one recipe that really showcases peanut butter, it’s this!
Today, we’re making these extra peanut buttery by using both creamy AND crunchy peanut butter!
- Butter – adds a rich butter-y flavor and keeps these cookies moist while also holding them together.
- Peanut Butter – both creamy and crunchy for extra texture! Don’t use all-natural peanut butter, use a processed peanut butter like Jif or Skippy.
- Granulated Sugar – used two ways! Used in the dough for sweetness and also for coating the cookie dough before baking for an added crunch.
- Brown Sugar – adds a rich, caramel flavor and prevents the cookies from spreading too much.
- Eggs – binds the ingredients together.
- Vanilla – adds warmth and depth of flavor.
- Flour – the base of the dough. Spooned and leveled for the perfect amount!
- Baking Powder and Baking Soda – use both to give the dough an extra lift.
- Salt – balances out the sugar to create the perfect sweet and salty flavor.
How to make
I absolutely love this recipe because the dough is made in just one bowl! Fewer dishes? Heck. yes.
- Use a stand mixer or hand-mixer to cream together butter, peanut butters, and sugars until light and fluffy.
- Add in eggs and vanilla.
- Mix in flour, baking powder, baking soda, and salt then cover the bowl and chill in the fridge for at least an hour.
- Use a small cookie scoop to roll the dough into balls then coat them in granulated sugar.
- Flatten each ball with a fork to make a crisscross pattern.
- Bake until golden-brown then garnish with Maldon sea salt, cool, and enjoy!
What peanut butter to use
I highly recommend using more processed peanut butters like Jif or Skippy. All-natural peanut butters are more oily and cause the cookies to spread out too much as they bake. Processed varieties help hold everything together!
Why are my cookies crumbly?
- You used too much flour. Make sure you spoon and level your flour. This prevents it from getting packed down into the measuring cup which results in more flour than you actually need.
- You used the wrong kind of peanut butter. Stay away from the all-natural nut butters for this cookie recipe.
- They are over-baked. These peanut butter cookies will look a little underdone when you take them out of the oven. They will firm up as they cool.
Why are there fork marks in peanut butter cookies?
Peanut butter cookie dough is more dense than other types of dough, so the fork helps to flatten the dough without overly compressing it. This ensures that the cookies will bake evenly.
The crisscross fork marks that peanut butter cookies are known for are not just decorative; they are practical as well!
- Add chips. Peanut butter chips (extra peanut butter, yes please!), chocolate chips, butterscotch chips, etc.
- Add oats. Try these peanut butter oatmeal cookies if you like a chewier, more textured cookie.
- Dip them. After the cookies are baked and cooled, try dipping half in some melted chocolate.
- Load ’em up. Try out this monster cookie recipe if you’re looking for a peanut butter cookie packed with goodies like oats and candy!
Can you make the dough in advance?
Absolutely! If you’re trying to save time later on here’s what you need to do:
- Make the dough as listed.
- Instead of baking, cover the baking sheet(s) with saran wrap.
- Store in the fridge for up to 2 days.
- Bake as listed (12 cookies at a time). *You may need additional bake time*
- Top with optional maldon sea salt, cool, and enjoy!
The reason I suggest scooping the dough instead of letting it sit in the bowl is because the longer the dough sits in the fridge, the harder it becomes so if you store the dough longer than an hour in the bowl, it will firm up and be hard to scoop later.
How to store
Store your peanut butter cookies in an airtight container at room temperature for up to a week, in the fridge for up to two weeks, or in the freezer for up to 3 months.
Enjoy again at room temp, chilled or reheat them in the microwave!
Peanut Butter Cookies
- 1 cup unsalted butter softened to room temperature (2 sticks)
- 1 cup crunchy peanut butter
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar plus for more coating
- 1 1/2 cups dark brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- Maldon sea salt for garnish
In a large bowl or stand mixer bowl, cream butter, both peanut butters, and both sugars together until light and fluffy (about 2 minutes.)
Beat in eggs and vanilla.
Add in flour, baking powder, baking soda, and salt and beat until combined.
Cover bowl with saran wrap and place in fridge for 1 hour.
Preheat oven to 375 degrees F and line 4 baking sheets with silicone baking mats.
Pour additional granulated sugar into a medium-sized bowl (start with 1/2 cup – you can always add more.) Set aside.
Use a small cookie scoop to scoop dough, roll generously in granulated sugar, then place onto prepared baking sheet (you'll have 12 cookies per sheet).
Flatten each ball with a fork, making a crisscross pattern.
Bake in preheated oven for about 10 minutes, or until cookies begin to brown.
Remove from oven, then sprinkle with Maldon sea salt.
Cool slightly on baking sheet before transferring them to a wire cooling rack to finish cooling. Repeat with remaining cookies and enjoy!