Classic Peanut Butter Cookies

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about our editorial process
Diana Rattray
Portrait of Diana Rattray smiling
Published on 08/16/19 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 08/16/19

Peanut Butter Cookies
Diana Rattray
  • Total: 27 mins
  • Prep: 15 mins
  • Cook: 12 mins
  • Yield: 4 dozen (48 servings)
Nutritional Guidelines (per serving)
103 Calories
6g Fat
11g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 dozen (48 servings)
Amount per serving
Calories 103
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 12%
Cholesterol 26mg 9%
Sodium 133mg 6%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 2%
Protein 2g
Calcium 21mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These classic peanut butter cookies are always a hit! The cookies are made with butter, brown sugar, and smooth or chunky peanut butter. 

You might also like to try this recipe for peanut butter refrigerated cookies.

Ingredients

  • 2 cups all-purpose flour (9 ounces)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup butter (room temperature)
  • 3/4 cup peanut butter (chunky or smooth)
  • 3/4 cup sugar
  • 3/4 cup light brown sugar (firmly packed)
  • 2 large eggs
  • 1 teaspoon vanilla

Steps to Make It

  1. Gather the ingredients.

  2. In a bowl, stir together flour, baking soda, baking powder, and salt.

  3. Beat together the butter, peanut butter, and sugars until light and fluffy. Beat in eggs and vanilla. Gradually beat in the flour mixture.

  4. Wrap dough in plastic wrap and refrigerate until chilled, or about 2 to 4 hours.

  5. Take tablespoonfuls of dough and roll into balls with hands. Place about 3 inches apart on greased baking sheets. Using a dinner fork dipped in flour, lightly press cookies, flattening and forming a criss-cross pattern on each cookie.

  6. Bake at 375 F until golden brown, or about 10 to 12 minutes.

  7. Cool on baking sheets for a minute then transfer to a rack to cool completely.

  8. Enjoy!

Recipe Variations

  • Fold in about 1/2 cup of chopped peanuts to the batter just before baking.
  • For a salty and sweet twist, try potato chip cookies.