Peanut Butter Cookies

peanut butter cookies

Are you a fan of timeless treats? Those recipes that take you right back to your childhood and grandma’s kitchen. The treats that never fail to satisfy. Then you have come to the right place. We’re here sharing one of Heather’s favorite recipes for traditional peanut butter cookies. Picture this—warm, chewy cookies fresh out of the oven with a rich peanut butter flavor that melts in your mouth with every bite. Doesn’t that sound irresistible? 

Peanut butter cookies are such a classic! They are beloved for their blend of nutty richness and chewy texture. Whether enjoyed as an afternoon snack or easy dessert, these cookies never fail to deliver that perfect dose of nostalgia and satisfaction. And whether you’re a baking novice looking to whip up a quick batch of cookies or a seasoned pro seeking a comforting treat—this recipe has you covered. 

With a handful of pantry staples and a few easy steps, you’ll have a batch of homemade cookies to rival any store-bought version. But, that’s not all. These cookies are also versatile. You can choose to roll them in granulated sugar and press them with the customary crosshatch pattern or decide to add chocolate chips or a sprinkle of sea salt. There are endless ways to customize these cookies to suit your tastes. 

finished peanut butter cookies

Needing to make a large batch? We love mixing these up in the Ankarsrum mixer with the single-wire whisks and plastic beater bowl. It can handle the workload. And the gentle mixing makes for a soft and delicious dough. Find the full recipe and step-by-step instructions below. You’re going to love these peanut butter cookies.

Peanut Butter Cookies

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  • ½ cup butter (softened)
  • ½ cup peanut butter
  • ½ cup granulated sugar
  • ½ cup brown sugar (packed)
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 egg
  • ½ tsp vanilla
  • 1 ¼ cups all-purpose flour
  • Granulated sugar for coating



Preheat oven to 375℉.


In large mixing bowl, beat butter and peanut butter on medium speed.


Add granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined and scrape down the sides of the bowl.


Beat in the egg and vanilla until combined.


Add in as much of the flour as you can with the mixer and hand stir in any remaining flour.


If necessary, cover and chill until easy to handle.


Shape dough into 1-inch balls and coat in granulated sugar.


Place 2 inches apart on ungreased cookie sheet and flatten with tines of a fork to make traditional crisscross marks.


Bake for 7 to 9 minutes or until bottoms are lightly browned.


Cool on the pan 5 minutes and transfer to cooking rack and let cool completely.

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