Soft, crumbly cookies with intense peanut butter flavor
Peanut Butter Cookies
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Servings
30
30 cookies
Difficulty
Easy
Cost
Budget
$
Peanut Butter Cookies
Soft, crumbly cookies with intense peanut butter flavor
★4.5(25)
Classic peanut butter cookies with the signature crosshatch pattern. Soft, crumbly, and packed with rich peanut butter flavor.
15m
Prep Time
12m
Cook Time
27m
Total Time
30
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
A great peanut butter cookie should taste overwhelmingly of peanut butter — not sugar, not vanilla, just rich, roasty peanut butter in every bite. These cookies deliver exactly that. They are tender and slightly crumbly with that characteristic sandy texture, a golden-brown exterior, and the classic fork crosshatch pattern on top.
The recipe uses a full cup and a half of peanut butter and very little flour, which puts the peanut flavor front and center. Both white and brown sugar contribute to the flavor profile — white for sweetness and crispness, brown for chewiness and caramel notes.
These disappear fast. Consider making a double batch.
Ingredients
- 1 1/2 cups creamy peanut butter
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- 1
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 2
Beat peanut butter, butter, and both sugars until smooth and creamy, about 2 minutes.
- 3
Add eggs and beat until combined.
- 4
Whisk flour, baking soda, and salt together. Add to peanut butter mixture and mix until just combined.
- 5
Roll dough into 1 1/2-inch balls and place on baking sheets, 2 inches apart.
- 6
Flatten each ball with a fork in a crosshatch pattern, dipping the fork in sugar to prevent sticking.
- 7
Bake for 10-12 minutes, until edges are set but centers are still slightly soft.
- 8
Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Peanut butterAlmond butter or cashew butter
Different flavor but similar texture; great for peanut-free option
Brown sugarCoconut sugar
Adds deeper caramel flavor
All-purpose flourOmit for flourless cookies
Reduce to 0 flour for naturally gluten-free cookies — they still hold together
Tips & Storage
Pro Tips
Use conventional creamy peanut butter (like Skippy or Jif), not natural, for the best texture.
Dip the fork in sugar before pressing for the crosshatch to prevent sticking.
For even more peanut flavor, press a few peanut halves into each cookie before baking.
These are excellent sandwiched together with chocolate ganache.
Storage
Store in an airtight container at room temperature for up to 5 days.
Reheating
Best at room temperature. Microwave 8-10 seconds for a warm cookie.
Nutrition Facts
Per serving (1 cookie) · 30 servings
Calories150
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein5g
Carbohydrates14g
Fat9g
Fiber1g
Sugar10g
Sodium130mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use natural peanut butter?
- Natural peanut butter makes a more crumbly, oily cookie. Conventional peanut butter gives the best texture.
- Can I use crunchy peanut butter?
- Yes, for added texture. The cookies will be slightly more rustic.
- Why are my cookies crumbly?
- Peanut butter cookies are naturally crumbly. If too crumbly, ensure you used enough egg and did not add extra flour.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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