These Perfect Peanut Butter Cookies are absolutely foolproof and are so easy to make! These soft, chewy peanut butter cookies melt in your mouth, so be sure to have a glass of milk on hand.
I don’t mess around when it comes to cookies, especially peanut butter cookies.
I’ve tried my fair share of peanut butter cookies and some of my favorites are our Copycat Disneyland Peanut Butter Cookies, Frosted Peanut Butter Nutella Cookies and our Peanut Butter Cookie Cups.
As good as all of those are, sometimes you just crave a soft, chewy peanut butter cookie.
This recipe is my go-to Peanut Butter Cookie Recipe because they come out absolutely perfect every single time. Every time I make these cookies, people always tell me they are the BEST Peanut Butter Cookies they’ve ever tried.
Another recipe to try: Peaches and Cream Oatmeal Cookies (oh my goodness – they are amazing!)
Looking for more EASY Christmas Cookies?! Try these 50 Easy Christmas Cookie Recipes with Few Ingredients!
How To Make the Best Peanut Butter Cookies:
You probably think cookies that taste this good will be pretty complicated, but they are so easy to make and are absolutely fool proof!
Preheat oven to 350 degrees F.
In a large mixing bowl or stand mixer, cream together butter, sugars and peanut butter.
Add eggs, flour, baking soda and vanilla extract and mix until combined.
I like to roll these cookies by hand, so if you feel like your dough is too sticky to roll with your hands, add a little more flour and mix until well combined.
Roll dough into 1 inch balls, roll in additional sugar, and place on ungreased cookie sheet.
Use a fork to make a criss-cross design on top.
Bake for about 10-12 minutes or until golden brown.
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THE BEST COOKIE RECIPES:
- Chocolate Chip Pudding Cookies
- Cookies and Cream Cookies
- The Best Chewy Chocolate Chip Cookies
- Perfect Peanut Butter Cookies
- Oatmeal Chocolate Chip Cookies
- Peanut Butter Nutella Swirl Cookies
Ingredients for the Perfect Peanut Butter Cookies:
These cookies can easily be adapted to your taste and preference. Try adding more flavor with these optional ingredients:
- chocolate chips
- peanut butter chips
- coarsely chopped peanut butter cups
- chopped peanuts
- coarsely chopped pretzels
- M&Ms
Cookie tips & tricks:
- For softer peanut butter cookies, don’t flatten them with the fork. They will be puffier and softer.
- For crispier peanut butter cookies, use a fork to flatten the dough balls.
- Refrigerate the dough for 30 minutes before rolling into balls for a chewier peanut butter cookie.
- To soften your butter, you can set it at room temperature for at least an hour or put it in the microwave on defrost for four seconds at a time, just until it’s soft.
Serves: 36
Perfect Peanut Butter Cookies Recipe
5 from 2 votes
These Perfect Peanut Butter Cookies are absolutely foolproof and are so easy to make! These soft, chewy peanut butter cookies melt in your mouth.
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
PrintPin
Ingredients
- 1 cup butter softened
- 1 cup brown sugar
- 1 cup sugar
- 1 1/2 cups creamy peanut butter
- 2 eggs
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/3 cup sugar for rolling
Instructions
Preheat oven to 350 degrees F.
In a large mixing bowl or stand mixer, cream together butter, sugars and peanut butter.
Add eggs, flour, baking soda and vanilla extract and mix until combined.
Roll dough into 1 inch balls, roll in additional sugar, place on ungreased cookie sheet and use a fork to make a criss-cross design on top.
Bake for about 10-12 minutes or until golden brown.
Notes
- For softer peanut butter cookies, don’t flatten them with the fork. They will be puffier and softer.
- For crispier peanut butter cookies, use a fork to flatten the dough balls.
- Refrigerate the dough for 30 minutes before rolling into balls for a chewier peanut butter cookie.
- To soften your butter, you can set it at room temperature for at least an hour or put it in the microwave on defrost for four seconds at a time, just until it’s soft.
Nutrition
Calories: 161 kcal · Carbohydrates: 24 g · Protein: 4 g · Fat: 6 g · Saturated Fat: 1 g · Cholesterol: 10 mg · Sodium: 92 mg · Potassium: 101 mg · Fiber: 1 g · Sugar: 15 g · Vitamin A: 24 IU · Calcium: 20 mg · Iron: 1 mg
Equipment
Large Mixing Bowl
Hand or Stand Mixer
Baking Sheet
Recipe Details
Course: Dessert
Cuisine: American
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Karie @ The HoB says:
Those look yummy!!!
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Danielle says:
Yum! Going to make these!
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Tina says:
Wow my boys love cookies! i ALSO like the address labels Where love begins! [emailprotected]
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Debra Kapellakis says:
mmmmm...I can't wait to try this!
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Terry says:
Baked these this morning! Sooooooo yummy! Thank you for sharing the recipe!
See AlsoRed Velvet Scones Recipe -
Mama Lama says:
I made these today and they are so fab. I can't believe how many they make. I have put some dough balls in my freezer for another day... awesome!! xoxo
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Caitie Rae says:
Do I need to use a mixer for this recipe or just mix with a spoon?
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Six Sisters says:
Hi Caitie!
Either way works just fine. I usually just mix mine with a spoon!
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mary ann says:
Are these chewy??? I'm looking for the peanut butter cookies that are crumbly,or the ones that melt in your mouth. I don't know how else to describe them.
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Six Sisters says:
Hi Mary Ann!
These are really chewy. I am sorry about that!
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Becky says:
Can you use homemade peanut butter? We make our own..Thanks,BeckyP.S. Love Your Blog and Everything about you all....
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Cyd says:
We have only used store bought peanut butter. Let us know how it works with homemade peanut butter. -The Six Sisters
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Hilda says:
I made these cookies and they are so good. I do have to keep them a little bit longer.
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Amy says:
The photo looked good enough for me to try a new recipe! They ARE fantastic! It's a keeper! :)
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Natalie says:
Either the recipe is doubled, or the balls should be 2 inches... Mine made about 6 dozen. And they are crunchy, not chewy. I followed ingredients and directions exactly. What could have happened?
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Natalie says:
Ah! I added baking powder instead of baking soda. Classic mistake! I'll have to try these again the right way!
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Kristi says:
These are awesome. They are my new go-to peanut butter cookie.
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Kayla says:
These are amazing cookies! The only thing I have to say is that they don't hold together very well I had several break taking them off of the cookie sheet after they had time to cool and everything. The second batch I had more success with though after adding more peanut butter to them. Keep doing what you ladies do though love your recipes!
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Karen says:
These are the best!! And easy too. I prefer my peanut butter cookies soft. They were perfect!!
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Shannon Stewart says:
Best peanutbutter cookie recipe hands down! Perfect amount of sweet without going overboard. Soft and delightful! They were gone within 24 hours… Make them now!
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Shifra says:
Can I use “natural” peanut butter or is it better to use Jiff or a brand where oil does not separate?
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Momma Cyd says:
We have found that the Natural Jif and Natural Skippy are about the same consistency and do not separate.
About The Author:
Elyse Ellis
Elyse lives in northern Utah with her husband and her four kids: 2 boys and 2 girls. She loves working out and movie theater popcorn.
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