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Peanut Butter Cookies

You’ll definitely adore these simple peanut butter biscuits. They’re bursting with peanut butter taste, with the ideal combination of salty and sweet and a beautifully soft, melt-in-your-mouth texture. There’s a reason why this cookie is a classic.
You get an incredibly soft texture with a very delicate, velvety crumb when you add peanut butter to cookies. These classic peanut butter cookies are a hit with everyone.
You may create them ahead of time for quick pleasure at any moment, and they’re so simple to prepare. The most challenging aspect is waiting for them to set up after they’ve come out of the oven. Try me Easy No Bake Cookies for another peanut butter cookie recipe.


  • Peanut Butter:It’s recommended to use creamy peanut butter for this recipe, although chunky peanut butter can still be used. If you’re using natural peanut butter, make sure to combine it before thoroughly adding it to the recipe.
  • Brown Sugar:This peanut butter cookie recipe may be made with either light or dark brown sugar. It will have a somewhat more caramel-like taste.


  1. Start by preheating the oven to over 350°. Get a large mixing bowl, start sifting together the flour and baking powder, and then whisk to incorporate.
  2. In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, and brown sugar. Mix everything with the peanut butter until it all gets blended completely.
  3. Form the dough into 1-inch balls and place them on baking pans. Using a fork, flatten each ball in a crisscross fashion. Bake everything for about 10 minutes, or until the cookies begin to color, in a preheated 375F° oven.
  4. Allow cookies to cool completely on the baking sheet before transferring them.

Pro Tips For This Recipe:

  • Keep baking the cookies until they are almost done, when you’ll notice the edges begin to change color. After removing them from the oven, they will get set up and baked due to the residual internal heat.
  • Make sure to measure your flour correctly. The most common error is using too much flour in a recipe. It’s better to use a scale to measure your flour. If you don’t have one, fluff your flour with a spoon, but it then in your measuring cup, and level it with a knife.
  • Right after taking the cookies out from the oven, the cookies will be very soft, so it’s better to leave them on the baking pans for a few minutes before moving to the wire rack to cool; once cooled, they will be hard enough to handle and quite tasty.
  • There’s no need to use sweetened peanut butter, but if that’s what you have on hand, it’ll work just fine; reduce the sugar by 2 small tablespoons.
  • If you’re using natural peanut butter that doesn’t include stabilizers, make sure to mix it after opening the jar thoroughly. The oily top of the container will result in highly sloppy cookies.

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