The Best Homemade Peanut Butter Cookie Recipe

Recipe

I can confidently say these homemade peanut butter cookies are the best you’ll ever bake—crispy edges, chewy centers, and packed with that rich, nutty flavor you crave. Made with just a handful of pantry staples, this recipe is foolproof and delivers that nostalgic warmth of freshly baked cookies straight from your oven.

The secret? Creamy peanut butter creates that perfect melt-in-your-mouth texture, while a sprinkle of sea salt on top balances the sweetness beautifully. Whether it’s a cozy weekend treat or a last-minute bake for friends, these cookies are guaranteed to disappear fast.

Trust me, once you try them, you’ll never go back to store-bought again.

Ingredients

The secret to perfect peanut butter cookies lies in the ingredients—using the right peanut butter and balancing sweetness with salt makes all the difference. Here’s what you’ll need, plus pro tips to nail the texture and flavor every time.

• Unsalted butter (1 cup, softened) – Room temp is key for creamy blending. Salted butter works, but reduce added salt by half.
• Granulated sugar (1 cup) + brown sugar (1 cup) – Brown sugar adds chewiness; don’t sub with all white sugar or they’ll be crispier.
• Eggs (2 large) – Bring to room temp for even mixing.
• Pure vanilla extract (1 tsp) – Skip imitation—real vanilla rounds out the peanut flavor.
• Creamy peanut butter (1 cup) – Use *natural* peanut butter (just peanuts + salt) for the best texture. Avoid brands with added oils or sugar—they make cookies greasy.
• All-purpose flour (2 ½ cups) – Spoon and level to avoid dense cookies. For gluten-free, swap in a 1:1 GF blend.
• Baking soda (1 tsp) + baking powder (½ tsp) – Fresh leaveners are non-negotiable for the perfect rise.
• Salt (½ tsp) – Balances sweetness; use flaky sea salt on top before baking for a gourmet touch.
• Optional: Chopped peanuts or chocolate chips (½ cup) – Fold in for extra crunch or melty pockets.

Little Win: Roll dough balls in sugar before baking for a crackly, sparkly crust.

How to Make the Best Peanut Butter Cookie Recipe

• Preheat your oven to 350°F (175°C). This guarantees the oven is at the correct temperature when you’re ready to bake, which is essential for even cooking and achieving that perfect golden-brown color.
• Line your baking sheet with parchment paper or a silicone baking mat. This prevents the cookies from sticking and makes cleanup a breeze. Pro tip: If you don’t have parchment paper, lightly grease the baking sheet instead.
• In a large bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. Use an electric mixer or stand mixer for this step—it helps incorporate air into the mixture, giving your cookies a tender texture.
• Add 1 cup of creamy peanut butter and mix until fully combined. Make sure your peanut butter is well-stirred before measuring, as natural peanut butter can separate.
• Beat in 2 large eggs and 1 teaspoon of pure vanilla extract. Adding the eggs one at a time guarantees they incorporate evenly, and the vanilla enhances the overall flavor.
• In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. This step guarantees the dry ingredients are evenly distributed, avoiding lumps in your dough.
• Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Overmixing can lead to tough cookies, so stop as soon as no streaks of flour remain. Watch out for this common mistake!
• Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. This gives the cookies room to spread while baking. Pro tip: Use a cookie scoop for evenly sized cookies.
• Use a fork to press a crisscross pattern onto each cookie. This not only gives them that classic peanut butter cookie look but also helps them bake evenly.
• Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. The cookies will continue to firm up as they cool, so don’t overbake them.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This prevents them from becoming soggy on the bottom.
• Enjoy your homemade peanut butter cookies! Store any leftovers in an airtight container at room temperature for up to a week, or freeze the dough for future baking.

Nutrition

Peanut butter cookies are a delicious treat, but it’s good to be mindful of their nutritional content. Here’s a breakdown per serving:

Chef Tips

To get the best texture, I always chill the dough for at least 30 minutes before baking—it helps the cookies hold their shape.

I recommend using natural peanut butter for a richer flavor and avoiding overmixing to keep them tender.

Pressing the dough balls slightly with a fork creates that classic crisscross pattern.

Bake until the edges are golden but the centers stay soft for the perfect chewiness.

Frequently Asked Questions

Can I Use Almond Butter Instead of Peanut Butter?

Yes, I’d use almond butter instead of peanut butter—it works well! Just keep in mind it might change the flavor slightly and the texture could be a bit different, but they’ll still turn out delicious.

How Do I Store Leftover Peanut Butter Cookies?

I store leftover peanut butter cookies in an airtight container to keep them fresh. If I need to keep them longer, I freeze them in a freezer bag. They’ll stay soft for days if sealed tightly.

Can I Freeze the Cookie Dough?

Yes, I freeze my cookie dough all the time. I shape it into balls, place them on a tray to freeze solid, then transfer to a bag. They’re ready to bake straight from the freezer whenever I want cookies.

Why Did My Cookies Spread Too Much?

I think my cookies spread too much because the dough was too warm or soft when baked. Using chilled dough helps them hold shape. I might’ve added too much butter or sugar, or didn’t use enough flour.

Can I Make These Cookies Gluten-Free?

Yes, I can make these cookies gluten-free by swapping regular flour with a gluten-free alternative like almond flour or a gluten-free baking blend. I’ll confirm other ingredients are gluten-free too. They’ll still taste amazing!