Peanut Butter Cookies Recipe

filed under: Cookies on September 8, 2018

We have taken this classic cookie and added a bit of crunch to make it our new favorite way to make Peanut Butter Cookies! I also have a gluten-free (or flourless) Peanut Butter Cookie on my blog, you can see that here. Of course, you could also use gluten-free flour in this recipe! If you love my Peanut Butter Cookies Recipe, I dare you to try my Chocolate Chip Cookie and Sugar Cookie Recipes. They are award-winning! Check out all my Cookie Recipes here.

Peanut Butter Cookie Recipe

Peanut Butter Cookies

I love peanut butter cookies and make them often for my kids. I changed these up a bit (after the kids requested it!) and added a bit of chunky peanut butter. If you do not like chunky peanut butter (or added texture) to your peanut butter cookies, simply replace the 1/2 cup of chunky with creamy. This recipe has been around since the 1910’s and has had a lot of variations, but the main component always remains true, and that is peanut butter!

I speak from experience when I tell you that the kind of peanut butter you use matters. As a general rule, I always buy Organic/Natural peanut butter for our household. I don’t want a bunch of unnecessary sugar and mystery ingredients, so we stick to the basics. However, I tend to buy “name brands” when I am making Peanut Butter Cookies.

I used a 3-tablespoon scoop for this recipe. I tried the 1 tablespoon size cookie and we felt they were dry and crumbly.

From Scratch Peanut Butter Cookies

Why Roll Peanut Butter Cookies in Sugar?

So this aspect of the recipe is completely optional and will totally depend on your preference. I grew up with sugar-coated peanut butter cookies and love the texture and sweetness it brings. My BFF prefers her without the extra sugar. My best advice here is to do a taste test! When you are making the cookies, make one pan with the sugar coating and one without and then let your friends and family decide. (My kids overwhelming voted for the sugar-coated, obviously!)

Brown Sugar vs. Granulated Sugar

I also use a combination of granulated sugar and brown sugar in this recipe. I like how the brown sugar adds a bit of flavor with the molasses and how these cookies are extra chewy because of it. Granulated sugar is used for sweetness! If you happen to be out of brown sugar you can use all granulated sugar.

Peanut Butter Cookies

Egg Substitute for Peanut Butter Cookies

In this recipe, I would recommend substituting 1/4 cup of mashed bananas. It will have a slightly different flavor, but the banana mostly adds sweetness when replacing the egg. You can also use 1/4 cup of yogurt.

Flaxseed is an option. Just take 1 tablespoon freshly ground flax seed + 3 tablespoons warm water. Soak flax seed in water until it forms a thick gel, about 5 to 10 minutes. These will add a nutty flavor and moistness to your peanut butter cookie.


Chunky Peanut Butter Cookies

Tips for the Perfect Peanut Butter Cookie

Don’t overbake. I remove mine from the oven when the edges are just starting to brown. Let them rest on the cookie sheet for at least 5 minutes before moving them to the cooling rack.

Want a CHEWIER Peanut Butter Cookie? Try adding an extra egg. (so 2 total in this recipe) We prefer a crispy on the outside and slightly chewy inside cookie.

Use room temperature ingredients. Specifically, the egg!

Kick your cookies up a notch by adding 1 cup of mini chocolate chips to make a Peanut Butter Chocolate Chip Cookie! Or, melt some chocolate chips and drizzle the melted chocolate over top. Instant bakery style cookies!

Want to make this a Skillet Peanut Butter Cookie? Add the dough to a buttered 10-inch skillet and bake for 30-45 minutes at 350°F.

4.34 from 9 votes
Peanut Butter Cookies Recipe
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

We have taken this classic cookie and added a bit of crunch to make it our new favorite way to make Peanut Butter Cookies! 

Course: Dessert
Cuisine: American
Keyword: peanut butter cookies recipe
Servings: 24 cookies
Author: Amanda Rettke
  • 1 cup (250g) creamy peanut butter
  • 1/2 cup (125g) chunky peanut butter
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (160g) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar for rolling cookies in
  1. Preheat oven to 375°F (190 degrees C).
  2. In a large bowl, cream together the peanut butters, butter, granulated sugar, and brown sugar until well blended.
  3. Beat in the egg and vanilla. Combine the flour, baking powder, and salt; stir into creamed
  4. mixture.
  5. Scoop dough into balls. (I used a 3-tablespoon scoop). Roll each dough ball in granulated sugar.
  6. Place cookies 2 inches apart onto ungreased cookie sheets.
  7. Press each ball once with crisscrossing fork tines.
  8. Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Do not overbake!

Recipe Video

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  • Pandora Fox says:

    Hi! Just wanted to let you know that if you run out of brown sugar, you can make your own. Two tbsp of molasses to one cup granulated sugar. You can add more molasses to make it darker. Haven’t bought brown sugar in years!

  • Kate Steele says:

    I have not made these yet ~ but soon 🙂 I’m always looking to try variations on my own recipes. I already add choc chips to the mix, but haven’ ‘blended two types of peanut butter.
    Thanks !

  • Robyn Thomas says:

    Hi I would love to get more your recipes by email please they sound yummy.

  • The Modern Proper says:

    I cannot remember the last time I had peanut butter cookies and I’ve never had them rolled in sugar. Wow, what a treat. I’m going to have to try this!

  • Ricky Shoemake says:

    How do I Print this recipe? The link won’t let me click to print.

  • Debra Day says:

    Perfect Peanut Butter Cookies

  • Lysa costuckn says:

    I made them they were delicious and easy will doo it again before Christmas

  • Amy says:

    I made the peanut butter cookies the way you had first with just three ingredients. They came out beautiful looking and had a great flavor however they were kind of dry

  • Andrea says:

    OMG where have these been all my life!!!!! Scrumptious!

  • Joyce Nqono says:

    Thanks for this peanut butter recipe i will definitely try it, can you also give me ginger cookies as well please.

  • Hannah says:

    I made these peanut butter cookies for my children who are crazy fan of peanut butter. These came out delicious. loving this recipe. The only recipe I will ever need for peanut butter cookies now!

  • Susan Galvan says:

    I lost my “great” recipe for peanut butter cookies and have tried multiple recipes since then. This is my new recipe!! Thank you, thank you! I already have it written into my cookbook so I can’t lose it.

  • Patricia Fornander says:

    Thank you for the recipe I have made this three time my husband loves it today I am making it for my grandchildrens

  • cc says:

    You said to use a 3 tablespoon scoop. That seems quite large. Is 3 tablespoons of dough per cookie correct?

    • Elizabeth Keeney says:

      Hi, cc! I work with iambaker and am happy to help with questions. Yes, that size is correct; we have a few cookie recipes that use a 3 tablespoon scoop. Have a great day!

  • Chris says:

    My new favorite PB cookie recipe!

  • Josephine Valenzuela says:

    Can I not add the crunchy and instead just use creamy pb?

  • Judi says:

    If I use parchment paper. This wouldn’t affect the cookies anyway would it? Thanks for info

  • Diane Kelly says:

    My cookies turned out awful. Dry and crumbly. Will not make again.

    • Amanda Rettke says:

      So sorry Diane. They might have just been overbaked. I can assure you that they are very soft in the middle. Every oven runs differently.

  • Holly B says:

    I tried this recipe too and mine were very dry. I did use natural peanut butter so I’m thinking that may have been the reason. It seems hard to come by a cookie recipe that specifically calls for natural peanut butter.

  • Elizabeth Green says:

    I even used a scale, so my measurements were exact, but they turned out crumbly and dry. I think maybe too much peanut butter in the recipe? I’m not sure what went wrong, but I definitely won’t make these again. I have another recipe that is similar, but it only has 1/2 cup of peanut butter plus 1/4 tspn baking soda, and they always turn out great.

    • Amanda Rettke says:

      Dry & Crumbly usually means they were overbaked.

  • Effie says:

    These are absolutely delicious. I added the extra egg and mine baked for 9 minutes to perfection. One person in the household prefers crunchy cookies so I kept a pan in for 10 minutes and they were crispy without being crumbly. Thanks for the great recipe!