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+ servings
Homemade Peanut butter cookies cooling on a rack

Peanut Butter Cookies

These Peanut Butter Cookies are absolutely PERFECT and so easy to make! Thick, soft, and slightly chewy with tons of peanutty flavor. Your new go-to recipe!
Course Dessert
Cuisine American
Prep Time: 20 minutes
Cook Time: 12 minutes
Yields: 28 cookies
Recipe by Tessa Arias


For the cookies:

  • 2 1/4 cups plus 2 tablespoons (302 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
  • 1/4 cup (50 grams) granulated sugar
  • 3/4 cup (150 grams) light brown sugar
  • 3/4 cup (200 grams) creamy peanut butter (don’t use “natural” peanut butter)
  • 1 large egg
  • 1/2 teaspoon vanilla extract

For rolling:

  • 1/3 cup (67 grams) granulated sugar


  1. Preheat the oven to 350°Line large rimmed baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed until smooth and well combined, about 2 minutes. Beat in the peanut butter until well combined. Beat in the egg and vanilla. On low speed, gradually add the flour mixture, beating until combined.
  4. Place the granulated sugar for rolling in a small bowl. Using a medium spring-loaded cookie scoop, form the dough into 1 1/2 tablespoon rounds. Roll between your palms to smooth then roll in the granulated sugar before placing on the prepared baking sheets, spacing about 2 inches apart. Slightly flatten the dough by pressing the back of a fork into each ball of dough twice to create a crisscross pattern.
  5. Bake for 10 to 12 minutes or until the edges are slightly browned. Let cool on baking sheets for 10 minutes before removing the cookies to wire racks to cool completely.