Peanut Butter Cookies

By • December 1, 2011 56 Comments

1,339 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: My mother used to make these cookies regularly when I was growing up, and they continue to be the standard to which I compare all other peanut butter cookies. This recipe is adapted from one of my favorite cookbooks, The Fannie Farmer Cookbook (First Edition).Merrill Stubbs

Makes about 4 dozen cookies

  • 1/2 cup softened unsalted butter
  • 1/2 cup creamy peanut butter (not the unsweetened kind)
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 cup all-purpose flour
  1. Heat the oven to 350 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, or using a hand blender, cream together the butter and peanut butter. Beat in the two sugars until light, about 3 minutes.
  2. Beat in the egg and vanilla, scraping down the sides of the bowl once to make sure they're evenly incorporated. Add the salt, baking soda and flour and beat just until combined.
  3. Give the dough one last fold with a spatula. You can chill the dough and then roll it into balls (about 3/4-inch in diameter), or arrange heaping teaspoonfuls of the soft dough directly on parchment-lined baking sheets, spaced 2 inches apart. Use the back of a fork dipped in flour to gently flatten each cookie and make a crosshatch pattern
  4. Bake the cookies for about 10 minutes, until lightly golden and just firm around the edges. Let them cool on the baking sheets for a few minutes, then transfer to a baking rack to cool completely. These will keep in an airtight container for several days, but they are best while fresh!

More Great Recipes: Rice & Grains|Cookies|Desserts|Snacks

Topics: Cookies!

💬 View Comments ()

Comments (56) Questions (2)


16 days ago nikki

mine turned out quite salty even when i added the correct amount of salt... not sure went wrong


6 months ago Bonny Spiteri

Thank you Merrill for this recipe and also the Crispy Crunchy Oatmeal cookie. My Granddaughter is a missionary and she will love both of these. I send her care packages all the time. I was looking for some new recipes and these fit the bill just great.


6 months ago krystine

Perfect lunchbox cookies. Even though I'm not eating them out of a lunchbox haha


7 months ago kumalavula

things like this don't have with any type of frequency in my kitchen but something went wrong with these. it's puzzling since so many people have comments don how great they were but the dough was sticky even after being chilled and the cookies that came out of the oven smelled great but were so flat and brittle.
i did end up baking them a little longer than the prescribed 10 min because they were nowhere near done but my inner baker tells me something just isn't right.


7 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

Hmm, not sure what to say. They shouldn't be super-flat, and while they're crumbly I wouldn't call them brittle. What kind of peanut butter did you use?


8 months ago Veronica

I made theses cookies today and they are very good! Thank you for sharing this recipe.


9 months ago richard plagmann

I love anything with Peanut Butter... I cannot decide if I like this cookie better or the "All I want for Christmas Peanut Butter cookie by Mrs Wheelbarrow! Thank you for this recipe and all the others you have on this site! Just wonderful.


about 1 year ago nfields

can i use self rising flour and leave out the baking soda?


about 1 year ago Elena

These were sooo good! I literally JUST took 'em out of the oven, and the cookies were still warm and a little gooey! Perfect!


about 1 year ago Claire

I made these last night, they cooked perfectly in ten minutes and have a very soft cakey (but not gooey) texture. Only thing I did differently was that I added a little almond extract... which I think they would have been better without. Great, easy recipe!


about 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

Glad you liked it! And that texture sounds perfect.


over 1 year ago Ceege

Here's a hing for those of you sending to troops overseas. Save Pringle cans. Wash out, rinse and dry with a clean cloth (you will have to use a knife handle to get the bottom.) I like to dry at least overnight. You may have to experiment a bit to get the right size cookie for the cans. Gently pack the cold cookies in cans. The cans can be placed in a box (be sure the box is tightly packed. Cookies will arrive in one piece instead of crumbs. We make many cookies at our church for our servicemen/women. We actually cover the cans with a pretty piece of wrapping paper (use two sided tape to hold paper in place)....paper accordingly to the holiday you are sending....valentines, christmas, etc. (Our boxes hold 4 cans of cookies and we send multiple types of cookies. Oh and by the way, this recipe is fabulous.


6 months ago Bonny Spiteri

I love this tip. Thank you so much for sharing.


6 months ago Bonny Spiteri

I send cookies to my Granddaughter who is a missionary this will work really well for those cookies. I usually pack the box with popcorn but this will save me a lot of time.


over 1 year ago mandy

These cookies were simply amazing! I only got 1 and a half dozen from the recipe though instead of the four dozen that it says. These cookies are seriously so delicious, easy and quick!


over 1 year ago MrsPrincess07

Thanks for the review, it was a life saver! I made a recipe about 15 minutes ago from The Joy of Cooking and the texture and smell alone was enough to throw it out. Not having made PB Cookies in over 10 yrs I forgot how they came together. Your recipe is much different and the dough came together perfectly. I have them rolled in a ziplock bag waiting to be baked tomorrow before the Challah and Turkey!


over 1 year ago celine

just perfect.


almost 2 years ago soandso

My mother's recipe which was my favorite is almost identical to this one of yours, but mine uses a cup of peanut butter. Once you realize how nutty a cookie can be, all others pale in comparison. Makes all others taste like something's missing! Try a whole cup, and don't be stingy! You won't regret it!


over 2 years ago ElisaLouk

I commented on these earlier, but last night I mixed it up a bit and used PB&Co's Dark Chocolate Peanut Butter and added white chocolate chips. They were a little more moist than the original recipe, and you have to watch the baking time (7 min max for me with chilled dough) but they were super yum!


over 2 years ago rinkatink

These really are perfect. I've made flourless peanut butter cookies before, but find them a bit too creamy/delicate/cakey; I really prefer this recipe that doesn't nix the flour out. They're not typically heavy like most PB cookies but certainly peanut-buttery, which I really enjoy.

I find that I have to bake these quite a bit longer than prescribed, about 15 minutes to get that perfect golden and equal chewy/crunchy ratio, but will add an extra two if I prefer the batch to be a bit crisper.

Thank you for this recipe!


over 2 years ago Nancy Mck

I was looking for the perfect peanut butter cookie so I made these the last time they were posted here. They are absolutely awesome.


over 2 years ago Mao

This is the best cookies recipe of all. Thank you for sharing! Love from Japan :)


over 2 years ago BavarianCook

Had to write one more time - tomorrow I will bake the 4th batch of these in 2 weeks, if that tells you anything. The last time I used a slightly larger spoon to scoop the dough with and kept the baking time the same (10 min), making them wonderfully chewy and soft. I also added a few chocolate chips in the last batch. This is such a great recipe! Thank you!


over 2 years ago Jacqueline Ogilvie

Are these soft? I am desperately seeking a soft chewy peanut butter cookie


over 2 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

They're more crumbly than chewy...


over 2 years ago adwillis

I like to refrigerate these in ziplocks so that I'm not tempted to eat them all at once. I microwave them for about 10-12 sec to take the chill off of them and they turn out wonderfully chewy!