Classic peanut butter cookies are easy and delicious. The recipe makes soft, chewy cookies perfect for dipping in milk!
This post was originally published November 2018. It was last updated July 2020.
This is a staple in any baker’s recipe collection. Classic peanut butter cookies are easy to make and a fan favorite. You know what they are by the signature fork cross hatch on top! This specific recipe creates a soft, chewy peanut butter cookies that are hard to resist.
Why this recipe works: Creamy peanut butter spreads flavor throughout while the combination of brown sugar and sugar makes a crisp, yet chewy, cookie. A secret ingredient—cornstarch—makes the cookies extra soft!
How to make classic peanut butter cookies
- Whisk together dry ingredients: flour, baking soda, baking powder, cornstarch and salt. Set aside.
- Beat butter, sugar and brown sugar together until light and fluffy. Add peanut butter and mix until incorporated. Beat in egg and vanilla. Scrape down the bowl
- With mixer on low, slowly add flour mixture. Mix just until combined. Cover the bowl and chill dough in the refrigerator for 30 minutes.
- Preheat oven to 350 F. Line a baking sheet with parchment paper.
- Scoop 1 Tablespoon of dough and roll into a ball. Roll ball of dough in additional granulated sugar and place on prepared baking sheet. Use a fork to create a crisscross pattern on top of the ball of dough.
- Bake cookies for 10 minutes until the cookie edges are set and centers are soft. Cool on pan for 5 minutes, then transfer to wire rack to cool completely.
Bake a lot of cookies like me? You’ll love this cookie scoop! I use it all the time.
Frequently Asked Questions
How to make peanut butter cookies soft: The secret here is to add cornstarch. It makes cookies soft and thick!
What’s the best peanut butter for peanut butter cookies: Use a creamy peanut butter that does not separate. I used Skippy Natural Creamy Peanut Butter.
How to store peanut butter cookies: Store cookies in an airtight container at room temperature for 5 days.
How to freeze peanut butter cookie dough: Wrap cookie dough in plastic wrap or place in an airtight container. Store in the freezer for up to 3 months. Defrost in the refrigerator before scooping and baking.
Love peanut butter? Here are some more recipes you will enjoy. Peanut M&M cookies are a fan favorite and are packed with peanut flavor! Peanut butter blossoms are a classic Christmas cookie. They are topped with a Hershey’s kiss! I also love making no bake peanut butter balls around the holidays (they are made with 5 simple ingredients).
These classic peanut butter cookies are a personal favorite of mine. I love baking them all year round, but especially around the holidays! What will you be baking these cookies for? Show me on social media by tagging @ifyougiveablondeakitchen.
Classic Peanut Butter Cookies
- 1 1/3 cups (166 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cornstarch
- 1/2 cup (113 g or 1 stick) unsalted butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1/2 cup (125 g) creamy peanut butter ¹
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup (50 g) granulated sugar (for rolling cookies in)
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and cornstarch. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), combine butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes. Add peanut butter and mix until incorporated. Add egg and vanilla, and continue mixing until combined. Scrape down the sides and bottom of the bowl if necessary.
- With the mixer on low, slowly add flour mixture beating just until incorporated. Cover dough and chill for 30 minutes in the refrigerator.
- When ready to bake the cookies, preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
- Scoop 1 Tablespoon of dough, shape into a ball and roll in sugar. Place 2 inches apart onto prepared cookie sheets. Using a fork, flatten balls in a crisscross pattern.
- Bake 10 minutes or until edges are set and cookies are soft. Let cookies cool on baking sheet for 5 minutes, then transfer to wire cooling rack to cool completely.