Peanut Butter Cookies

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The ULTIMATE, tested-to-perfection, soft and chewy PEANUT BUTTER COOKIES dipped in chocolate. Everyone goes crazy for these cookies! | | #cookie #cookies #soft #chewy #peanutbutter #chocolate #easy #quick #christmas #holiday #dessert #best #kidfriendly #bestever #treat

These are our all-time favorite Peanut Butter Cookies — they’re thick, soft and chewy, and have a rich peanut butter flavor with plenty of sweetness. Jazz these cookies up even more if you’d like by dipping half in melted chocolate (optional).

Love peanut butter? Us too! Try some of our other favorite peanut butter treats like this no-bake Chocolate Peanut Butter Pie, this Buttercrunch Candy, or these Chocolate Peanut Butter Muffins (which are secretly healthy!).

Image of Peanut Butter Cookies stacked on top of each other

The Creation Of Our Favorite Peanut Butter Cookies

When my older brother was 3, he was rushed to the emergency room from what we later learned was an intense peanut allergy. Peanuts and peanut butter were no longer allowed in our home growing up. So you can probably imagine my excitement of living in a peanut-allergy-free home when I moved out to college. I immediately filled my entire pantry shelf with peanut butter, and weekends consisted of me making peanut butter cookies like they were going out of style. (It also meant a never-ending stash of trail mix in my backpack and late-night spoonfuls of edible peanut butter cookie dough to “help” the studying along.)

While I might not be able to tell you much of what I learned my freshman year of college, I can tell you that I tried every single peanut butter cookie recipe on the internet, and these cookies are my homegrown creation from a mash-up of my favorites. Right in time for the holidays (and cookie baking season!), these easy Peanut Butter Cookies will be sure to please. I can’t wait for you all to try them. 

Process shots-- images of the butter being melted, white and brown sugar being added and mixed together, and then extracts and peanut butter being added

What To Expect From This Peanut Butter Cookie Recipe

These cookies are big — three tablespoons of dough per cookie! They’re thick throughout with especially soft and satisfying chewy centers — think a big, soft sugar cookie, but peanut butter flavored.

The gooey, chewy texture is in part due to the ingredient ratios and in part to the method which (dual-purpose) actually makes these cookies quick, easy, and simple to prepare. The method? Melted butter. The melted butter gives these cookies the perfect texture and simplifies the process — no stand or hand mixer is needed for this recipe! Just grab a bowl and whisk and you’ll be well on your way to Peanut Butter Cookie heaven.

Why Do They Use Criss-Cross Patterns On Peanut Butter Cookies?

Typical peanut butter cookie dough is much denser than most other cookie doughs, so the criss-cross indentations are to help flatten the cookie. It also encourages even baking.

While you can’t beat three-ingredient peanut butter cookies in the department of short ingredient lists, they definitely leave me wanting more. Those types of peanut butter cookies (that are crisscrossed with a fork) aren’t my favorite. Any I’ve had are often dry, too crisp, and typically a bit lackluster in the flavor department. So, no fork marks are required for this recipe and get ready for the softest and chewiest Peanut Butter Cookies around.

Of course, you may prefer crisp and crunchy peanut butter cookies instead. And if that’s the case, I’d recommend this recipe!

Process shots of Peanut Butter Cookies-- images of the eggs being added andeverything being mixed together

How To Make Peanut Butter Cookies

  1. To make a Peanut Butter Cookie soft and chewy (as opposed to crispy), the cookie needs to have a higher moisture content than typical. You achieve this by using two large eggs instead of just one, an entire cup of brown sugar (the added molasses has a 10% water composition), and overall less flour.
  2. To get the cookies even chewier, we melt the butter. When you mix room temperature (or cold) butter with sugar and other ingredients, you’re introducing air, which gets trapped in whatever you’re baking, and that results in a more cake-like texture. Melting the butter eliminates any air getting trapped inside and makes the cookies chewier.
  3. Finally, it helps to chill the dough. When you chill the dough, the butter solidifies, allowing it to melt slower when it’s baked. This creates a thicker cookie and prevents the cookie from going flat and becoming crispy. Chilling the dough also gives the sugar time to absorb more of the liquid and become more concentrated. Concentrated sugar is going to give you a chewier and sweeter cookie. The recommended chill time on these cookies is 30 minutes, so that’s not too bad!

Peanut Butter Cookie Variations

  • If you’re wondering how to make peanut butter no-bake cookies, try these Avalanche Cookies or these Healthy No-bake Cookies.
  • Make Peanut Butter Chocolate Chip Cookies with this recipe.
  • Make peanut butter cookies healthier by using honey and oats and reducing the sugar (which is what I do in these Healthy Breakfast Cookies!)
  • Try this recipe for peanut butter cookies vegan-style! (Replace the honey with agave, use a vegan rice crisp cereal, and vegan chocolate for the drizzle.)
  • To make peanut butter cookies without brown sugar, replace the brown sugar with white sugar. (The cookies will be crunchier and less chewy this way.)

Process shots-- images of the baking soda, salt, and flour being added and mixed together and then rolling the dough into a ball to be baked

Peanut Butter Cookies Tips

  • Use room-temperature eggs. This ensures the eggs disperse more evenly into the batter, giving these cookies a lighter texture (the eggs trap in the air). Soaking refrigerated eggs in a bowl of warm (not hot) water for about 10 minutes is a quick way to do this. Otherwise, pull the eggs out of the fridge about 30 minutes before use.
  • Add eggs one at a time. Each egg should be thoroughly mixed in before adding the next egg. This allows the eggs to be evenly mixed in AND allows the eggs to emulsify with the fats (that’s the butter in this recipe).
  • Bake on a Silpat liner. These cookies come out best when baked on a silicone liner — they bake evenly and the bottoms won’t get too crispy. (Parchment paper is the next best thing!)
  • Use a food scale if you have one. A food scale ensures the right amount of flour (measuring flour can vary wildly from person to person!). It also makes sure you’ve got even-sized cookie dough balls (and evenly baked cookies). If you’re simply eyeballing portions, you may end up with some over-baked cookies while other cookies aren’t fully baked through because of inconsistent cookie dough ball sizes.
  • Roll large cookie dough balls. We have made this recipe dozens of times and experimented quite a bit with the size of the cookie dough balls. While you may want smaller cookies, the texture is not the same. The “sweet spot” for this recipe is exactly 3 tablespoons (60 grams) of dough. Big, I know, but totally perfect!

Overhead image of the freshly baked cookie

Peanut Butter Cookies FAQs

Why are my Peanut Butter Cookies dry and crumbly?

Too much flour can make peanut butter cookies dry, crumbly, and flavorless. Overbaking also dries them out.

How do you make Peanut Butter Cookies turn out well?

Here are my top tips for baking the best peanut butter cookies:

  1. Follow the recipe carefully.
  2. Bake at 325°F instead of the typical 350°F.
  3. Roll even-sized large cookie dough balls.
  4. Use a food scale for perfect measurements every time.
  5. Dip in chocolate! For a fun flavor enhancement, dip half of the cookie in chocolate or drizzle melted chocolate on top.

What happens if you don’t flatten Peanut Butter Cookies?

Peanut butter cookies are dense and don’t spread much. Flatten the dough balls a bit before baking for even cooking.

Image of a Peanut Butter Cookie split in half


Storage And Freezing

The yield from this Peanut Butter Cookie recipe stores well at room temperature (in an airtight container) for 3-4 days. Baked cookies freeze okay, but it’s even better to freeze the dough!

To do so: Place cookie dough balls on a baking sheet and freeze until hard. Then, move them to an airtight container and keep frozen for up to 3 months. When ready to bake, put them directly in the oven from the freezer—no need to thaw. Just bake a little longer until the edges are firm but the middle stays soft.

Use Leftover Peanut Butter In One Of These Recipes

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Peanut Butter Cookies

4.86 from 42 votes
These are our all-time favorite Peanut Butter Cookies -- they're thick, soft & chewy, and have a rich peanut butter flavor with plenty of sweetness. Jazz these cookies up even more if you'd like, by dipping half in melted chocolate (optional).
Print Recipe

Peanut Butter Cookies

4.86 from 42 votes
These are our all-time favorite Peanut Butter Cookies -- they're thick, soft & chewy, and have a rich peanut butter flavor with plenty of sweetness. Jazz these cookies up even more if you'd like, by dipping half in melted chocolate (optional).
Course Dessert
Cuisine American
Keyword best peanut butter cookies, peanut butter cookies
Prep Time 20 minutes
Cook Time 11 minutes
Chilling Time 30 minutes
Total Time 1 hour 1 minute
Servings 24 large cookies
Chelsea Lords
Calories 251kcal
Cost $5.72


  • 1 cup unsalted butter, melted (this is 16 tbsp.)
  • 1 cup (light or dark) brown sugar, lightly packed
  • 1 cup white granulated sugar, plus extra for rolling (optional)
  • 1 cup creamy peanut butter Note 1
  • 1/8 teaspoon almond extract, optional! Note 2
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2-2/3 cups white all-purpose flour Note 3

OPTIONAL: Chocolate Dip

  • 4 ounces milk, semi-sweet, or dark chocolate baking bar


  • PREP: Line a large baking sheet with a silicone liner (or parchment paper) and set aside.
  • COOKIE DOUGH: In a microwave-safe bowl, heat the butter until it’s melted. Set aside to cool back to room temperature (hot butter will melt sugars and cause greasy cookies). Once at room temperature, use a spatula to scrape every bit of butter into a large bowl and add in the brown sugar and white sugar. Mix with a large whisk until smooth, about 1 minute.
  • COOKIE DOUGH, CONT.: Add in the peanut butter, almond extract (if using), and vanilla extract. Mix until combined. Add in one egg. Mix just until ingredients are incorporated and then add in the second egg. Again, mix until the ingredients are just incorporated. Add in the baking soda and salt and mix until just incorporated. Add in the flour and mix again, until just incorporated. Don't over-mix.
  • CHILL: Cover the dough and chill for 30 minutes, up to 1 hour -- See Note 4. Preheat the oven to 325 degrees F. Scoop the cookie dough and roll into large balls that are each 3 packed tablespoons (60 grams) in size (See Note 5) and if desired (optional) roll cookie dough balls in some extra granulated sugar. Place dough balls on a lined cookie sheet -- 6 cookies at a time-- leaving ample room (2-inches) between cookies.
  • BAKE: Bake for 8-14 minutes. Ever so slightly under-baking the cookies will keep them soft and chewy. (They also bake a bit more on the cookie sheet when removed from the oven.) Be careful to not over-bake these cookies!
  • COOL: Remove the cookies (if any edges are going wayward, working quickly, press the edges inwards with a metal spatula) and allow them to cool on the baking sheet for 5 minutes before removing them to a cooling rack to finish cooling completely. Cool completely before dipping in chocolate (optional step).
  • OPTIONAL DIPPING IN CHOCOLATE: Coarsely chop the chocolate bar into evenly sized pieces and place in a microwave-safe bowl. See Note 6. Microwave in bursts of 20 seconds, stirring in between each burst for 15 seconds, until the chocolate is melted and smooth. Dip one half of each cookie into the melted chocolate, scrape the bottom of the cookie on the bowl of the melted chocolate and transfer it to a sheet of parchment paper. Allow the chocolate to set at room temperature.


Recipe Notes

Note 1: Peanut butter: We love and highly recommend Skippy® Creamy Peanut Butter in these cookies (not sponsored). We don't recommend a natural peanut butter that needs stirring.
Note 2: Almond extract: Completely optional, but it adds an additional nutty flavor to the cookies if you'd like that. If you have some, add it in, but don't go purchase just for these cookies!
Note 3: Flour: Measuring flour can vary from person to person and is usually the culprit for cookies not working out. If you have a food scale, use that instead of measuring cups. 385 grams is perfect for this recipe!
Note 4: Chilling: The dough is best chilled for 30 minutes to an hour and after that, it begins to dry out and become crumbly so it is hard to roll into balls. If you need to chill longer, just roll out the cookie dough balls and place them on a parchment paper-covered plate. Cover tightly and chill for up to 24 hours.
Note 5: Cookie dough ball size: Cookies work best at this size. While you may want smaller cookies, know that the texture is not the same. The "sweet spot" for this recipe is exactly 3 tablespoons (60 grams) of dough. Big, I know, but totally perfect!
Note 6: Chocolate: Use good, high-quality chocolate melting wafers/baking bars for best results. Melt in the microwave very slowly, stirring A LOT in between microwave bursts. If you'd like more tips on melting chocolate in the microwave, check out our peppermint bark post. If the chocolate is too thick and not dipping well, thin with 1 up to 2 teaspoons coconut or vegetable oil.

Nutrition Facts

Serving: 1serving | Calories: 251kcal | Carbohydrates: 29.3g | Protein: 4.4g | Fat: 13.7g | Cholesterol: 35.8mg | Sodium: 55.4mg | Fiber: 0.9g | Sugar: 17.6g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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4.86 from 42 votes (9 ratings without comment)

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Recipe Rating


  1. I LOVE the explanations you give for the “chemistry” of why things are melted vs cold, chilled, how to mix, etc. It’s so simple to skip steps like that ( because does it REALLY matter if it’s cold??) because they might add time or steps, but it’s great to learn that it actually does make a difference! Can’t wait to try these cookies!

      1. This will be my 3rd time making your cookies. They’re my best friends fav version of PB cookies and she just hinted she wants big chewy PB cookies. I also love them!

  2. These look really yummy! I can’t wait to try them.
    Your directions say to preheat to CONVECTION BAKE. Does this mean it must be a convection oven? I hope I don’t sound too silly asking this.

    1. Not silly at all! They will still work in a regular oven; I’d cook them at 325 degrees F. They will likely take a couple minutes extra so watch them carefully. Enjoy! 🙂

    1. Thanks so much Robin! I appreciate that 🙂 I don’t have a cookbook, but hopefully some day!

  3. 5 stars
    Delicious and amazing texture! I like a little bit more of a peanut butter taste, but dipping the cookie made it almost perfection. I always make the recipe the first time as is, but next time I will see if a little more peanut butter works. Otherwise, these were perfect.

  4. 5 stars
    These are definitely 5 star cookies! Soft, chewy and full of flavor. Even my picky hubby liked them. I, too, love your explanations for each step. Totally makes sense and I can tell it makes a difference in how the cookie turns out. Thank you for finally giving me a peanut butter cookie recipe worth saving! (Side note: the almond extract comes through a teensy bit strong, so next time I will maybe do an 1/8 tsp, but that’s just personal preference.) ☺️?

  5. 5 stars
    These are my new favorite peanut butter cookies. I don’t know if it was cooking them with convection heat or adding in the 1/4 tsp of almond extract, but these are the best peanut butter cookies I have ever made. Also, I really appreciate your explanations.

    1. So happy to hear that; thank you Erin! 🙂 And glad to hear the explanations aren’t too boring haha 🙂

  6. Any tips for getting the cookies to fluff like those pictured? I was sure not to overdid and followed all egg tips!

    1. Did you chill the dough? That will help! Also roll balls that are taller rather than wider 🙂 Enjoy!

  7. Could you use coconut sugar for the white or brown sugar?
    Could you use crunchy peanut butter?
    Recipe sounds delicious

    THANKS! Jill

    1. I’m sorry Jill, I haven’t tried either of those substitutions in these cookies so I really couldn’t say for sure without testing myself how they’ll turn out. Let me know if you give either substitution a try 🙂

  8. 5 stars
    I tried these cookies yesterday and they were wonderful! Since I use peanut butter made with 100% peanuts (which is not nearly as thick as the others), I increased the flour by 1/3 cup. Also, after tasting the batter, I added another 1/3 cup peanut butter to increase the peanut butter taste. My son said, “Save that recipe, mom. These are the best you’ve ever made!”

    1. Ahh thank you so much! And good call on the peanut butter! I’m so glad you guys loved them! 🙂

  9. The recipe calls for 1 tablespoon of vanilla. is this correct? or 1 teaspoon. Ive checked many many other recipes and the most has been 1 teaspoon of vanilla.

    1. Kensington, that is a great question and I hesitate to try the recipie untill it is answered. I agree that one TABLESPOON of vanilla extract sounds like a LOT, but funny no one else has mentioned it.

  10. 5 stars
    These turned out fantastic. I made a few changes for my husband who doesn’t like things super sweet:
    – 3/4 cup instead of 1 cup for the brown and white sugars.
    – 3/4 cup peanut butter (cheapo Safeway crunchy style).
    – A little over 1 cup of flour and the rest rolled oats.
    – Didn’t have almond flavoring.
    Followed the ‘whisk and don’t over mix’ instructions carefully.
    Made these last minute for guests and they devoured them, it is a much nicer flavor and texture than regular peanut butter cookies I’m used to, definitely a recipe to keep!

    1. Awesome!! Way to work this recipie to be perfect to you! I’m so glad to hear you guys enjoyed! 🙂

  11. 5 stars
    I like Peanut Butter, but have never liked on PB cookies cuz I never had one that didn’t taste store bought. This recipe is a game changer! Everyone in my house….and my neighbors love these cookies! Thank you!

  12. I followed directions except for almond extract, didn’t have any. The vanilla flavor was a little too strong for me, I’ll reduce next time. I took the first batch of cookies out at 10 minutes and for me they were a little too dense and tasted undercooked. The second batch I baked for 15 minutes, and they puffed up nicely, spread a little more, and stayed soft and chewy. With these adjustments, I may make this recipe again. Thanks.

    1. I’m glad you were able to figure out the cook time! You have to try the almond extract next time, you’ll love it! 🙂 Thanks Christina!

    2. 5 stars
      Just made these and they are THE best! So soft and chewy! I did add an extra 1/2 cup of peanut butter. Thanks for this amazing recipe!

  13. I have the dough presently in the fridge chilling, as I plan to surprise my sis when she gets home to try! I did not have almond extract either, and I used crunchy peanut butter, but nibbling the dough, they taste great! Will keep the recommendation of rolling the dough taller than wider when baking, and will try for 12-15 minutes to see how they come out first then will adjust. Thank you for sharing your recipe! 🙂

  14. 5 stars
    I have read the reviews and truly believe you deserve the 5 star rating. My issue was that I was lying in bed the other day unable to sleep because my brain said I will have to bake some cookies and my favorites are peanut butter, chocolate chips, and being a man I know that bacon goes with everything. Obviously I had to try it so I used your recipe but added 1 1/2 cups chocolate chips and 1 1/2 cups of fresh bacon crumbled. Baked in convection oven 9 minutes slightly larger than golf ball size and makes about 36 cookies. I may die an early death but I will die happy.

  15. 5 stars
    This is the perfect recipe! I followed the recipe exactly (baked for 9 1/2 minutes) and the cookies turned out soft, chewy and moist. Hours later, and they’re still the same! I also love the science behind your instructions. If anyone’s looking for a chewy peanut butter cookie recipe – this is it! Thank you so much!

  16. 5 stars
    Made these to share with a group of friends and of all the cookies that were at our get-together, these were the most raved about (and requested to take extras home with them, haha) – I used a small cookie scoop, so it made a lot. I found myself needing more chocolate than was suggested, but that was probably b/c of making so many smaller-sized cookies!!

    Over the past couple years, I have brought several things that I’ve made from your blog to my get-togethers and they are almost always raved about. After eating one of these peanut butter cookies, someone said, “everything you bring is always so wonderful- you should start your own bakeshop!” Then I told him that my recipes are all from a great blog that I follow. Thanks for taking the time to really perfect your recipes to make them the BEST! So fun to have so many incredible recipes to make for my family and friends!

    1. Sarah, you made my day! 🙂 Thank you so much for taking the time to write such a kind comment 🙂 It really meant/means so much to me <3 I'm thrilled to hear every time you enjoy a recipe!! XO Chelsea

  17. Hi this may be a silly question but what is 2-2/3 cups of flour? Is it 2 cups and 2 thirds? Or am I completely off.

    1. Hey Hannah!! So it is 2 full cups of flour and 2, 1/3 cups of flour. Totally not a silly question! Thanks! 🙂

      1. I read this after I made the cookies. Your recipe calls for 2 2/3 cups of flour not 2 1/3 cups of flour. Concerned I may have used too much flour.

  18. 5 stars
    This is a great recipe – made exactly as written (our oven needed 11 minutes though). Sprinkled kosher salt on the melted chocolate on half the batch and the family agreed that made a huge yummy difference – will definitely do that again in the future!

  19. 5 stars
    I made these with chunky peanut butter, and they are fantastic! No more dry, crumbly peanut butter cookies 🙂

  20. 5 stars
    Perfect! Made just as instructed and they came out wonderfully. I did bake them on the center rack of a standard oven and they required two extra minutes to be cooked correctly but they are fantastic and I did add the almond extract and chocolate chips.

  21. 5 stars
    This recipe is perfect and I wouldn’t change a single thing! Only difference was I used my local farm fresh eggs.. simply magnificent and was instantly put in my recipe cards. Thanks for sharing!

      1. I will never make another peanut butter cookie recipe again! This is my permanent peanut butter cookie recipe! Thanks again for sharing, super impressed!

  22. 5 stars
    This is the best peanut butter cooker I have ever had. Didn’t used almond extract cause I didn’t have any and halved the recipe because it is just two of us in the house. Cooked for 12 minutes and worked out perfectly. Will be my go to recipe for sure. Thank you for sharing

  23. 5 stars
    Well, Heaven’s to Betsy! They actually came out of the oven looking like your pictures! YeeHah! They taste lovely (and I haven’t even dipped them in chocolate yet). My kids are going to light up! Great recipe! Keep up the good work!

  24. A friend gave me her recipe, which I totally botched! I’m glad I did because then I looked for another recipe and found yours. Made today and they are the bomb! Thank you for sharing the recipe. It is my go to peanut butter cookie recipe forever!

  25. 5 stars
    The almond extract was really something new to my taste buds, cookie-wise. Made the cookies more special.. Next time I bake, will share it to my friends who I’m pretty sure will also feel the same. :P.. How long is the shelf life of this again? Just so I know how long I could prolong hubby on munching them all. 😛

  26. 5 stars
    Found your chewy peanut butter cookies recipe by doing a google search and tried them out this evening. They came out AMAZING! I’m sure it’s my oven but I actually baked them for 14 mins and they were still just undercooked some where they finished cooking some sitting on the cookie sheet for 5 mins like you suggested. I have definitely bookmarked your page and can’t wait to find a new recipe. Thanks for my go-to chewy peanut butter cookies recipe

    1. I am so happy to hear you loved these peanut butter cookies! Thank you so much for taking the time to write this comment! 🙂

  27. 5 stars
    I have been failed by so many peanut butter cookie recipes, but this one is so great! I don’t like my cookies too sweet so I completely omitted the white sugar and kept the brown sugar as is. I added some chopped nuts and dark chocolate chips and they are perfect!

  28. did everything as instructed but cookie came out crumbly, reduced 1/2 c. g. sugar and left out the almond extract. taste was perfect, but was looking for more of a chewy moist cookie.

    1. If you left out 1/2 cup of sugar that will definitely change the consistency of the cookie.

  29. 5 stars
    I made this once before and they were delicious!! This second time, I decided to not melt the butter but softened to room temp, then I whipped the heck out of the wet items. The wet part came out really fluffy. It made the cookies light with a super soft chew. I’m adding this recipe to my book. Thanks so much!!!

  30. hello! i would really like to try this recipe out! What type of peanut butter do you recommend I use?

  31. This recipe sounds amazing! I have two questions….You suggested using a whisk for the melted butter and sugars. Am i using the whisk throughout the whole recipe? Also, can I do the crisscross on top? If so, should I roll in sugar like stated in other recipes? Thank you in advance for your advice.

  32. 5 stars
    Thank you for this delicious recipe. My only issue is that they weren’t cooked in the middle using 325 for 10 minutes using my standard oven. I changed up the second batch to 350 for 12 minutes which worked better for me.
    Keep putting recipes up. ❤️

  33. Best peanut butter cookies recipe. The cookies barely spread. So soft, moist and chewy. Love it! Made it so many times already.

    1. The unbaked dough freezes the best, but you can freeze the baked cookies too 🙂 There is a light loss of flavor/texture, but they’ll still be yummy!

  34. Hi: I just made these. The flavor is excellent. I weighed out all my ingredients and chilled my dough. Actually, I weighed them and rolled them into balls of 55 grams each. I chilled them for 2 hours. But they came out of the oven Flat as pancakes! Can you think of anything I may have done wrong? Thanks!

  35. 5 stars
    This cookies are the best I have ever made. Flavorful, chewy melt in your mouth. As a matter of fact, I’m baking them again today. The smell in my kitchen is mouth watering. Thank you for sharing this delicious recipe. Keep them coming.

  36. 5 stars
    I made these today for dessert after Sunday dinner and these are by far, the best peanut butter cookies I’ve ever had! Beautifully chewy and soft and not too sweet. I will never use another recipe for peanut butter cookies!

  37. This recipe seems to be exactly what I’m looking for! Just wondering if I can use crunchy peanut butter? It’s my favorite!

  38. 5 stars
    These cookies are amazing! I tried 5 other peanut butter recipes before finding this one and they are hands down the best. I baked two batches. I think the batch I made measuring by grams turned out better than the one measured by cups. However, both batches were better than the 5 recipes I tried before this one. I also was impressed by their durability to stay together and hold their shape for days afterwards. Perfect for giving away as gifts during Christmas, which I did so I didn’t eat all of them myself. Thank you so much for sharing.

    1. I am seriously so thrilled to hear this! Thank you so much for taking the time to share this! So glad you loved these! 🙂

  39. 5 stars
    Hands down the best peanut butter cookie recipe ever! Instead on the chocolate topping I add Reese peanut butter chips in it to take it right over the top!

  40. 5 stars
    I made them and they we’re very good…. Easiest recipe for peanut butter cookies…. Everyone in my family loved them….

  41. I have made these once before and they were delicious – I am not even a peanut butter cookie fan. Whenever possible I try to include some whole grain flour to improve nutrition. Do you have any suggestions for what alternative flour would complement this cookie, and the ratio of substitution? Some possibilities I’m considering are whole wheat pastry flour, oat, buckwheat or sorghum flours. Thank you.

  42. I know that peanut butter often contains icing sugar. Does that affect the recipe at all? Does the brand you recommend contain sugar? I buy the natural peanut but will get the other kind for the recipe as you suggest. Just wondered about the sugar issue. Thanks!

    1. If you use a natural peanut butter I’d just make sure it’s really well mixed and not too wet/oily or it will affect the cookies!

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