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Yummy, outstanding, classic peanut butter cookies. These cookies are easy to make, a great kid’s activity, and are made from ingredients that I know you already have in your pantry. Unless you’re allergic to peanuts.

An Ode To The Peanut Butter Cookie

I have a confession to make. Chocolate chip cookies are not my favorite cookie. Now, don’t faint. I don’t have any smelling salts on hand. Yes, I like chocolate, but there is so much more to taste in this world. Enter the peanut butter cookie. Its color and shape may seem downright homely. Yet, when they are made well, you just can’t stop eating their buttery sweet goodness.

Why Do Classic Peanut Butter Cookies Have Fork Marks?

Don’t you just love the fork marks across the top? The original recipe for peanut butter cookies did not have them. But, in the early 1930s, the criss-cross marks were recommended so that the cookies would bake more evenly.

Ingredients To Use

Butter-Unsalted is recommended. If you do not have it then just use salted butter and omit the salt from the recipe.

Brown Sugar-The caramel-like flavor of brown sugar really makes these cookies pop. Plus, the brown sugar mixed with granulated sugar will keep them soft.

White Sugar a.k.a. Granulated Sugar-Adds sweetness of course. It’s a cookie.

Salt-Balances the overall flavor.

Baking Powder and Baking Soda-These rising agents are essential to help the cookie rise.

Vanilla-Only real vanilla will do. They just taste so much better.

Egg-Helps to stabilize and hold the ingredients together.

All Purpose Flour-The main structure of the cookie. Gluten-free flour works here too. My favorite is Cup 4 Cup.

Milk-Adds moisture. Any kind you have will work.

Peanut Butter-The star of the show. Also, it adds plenty of moisture.

Classic Peanut Butter Cookies

Undoubtedly, you will use the Skippy, Jif, Great Value, etc. peanut butter. Please, please, please use the creamy peanut butter. These outstanding classic peanut butter cookies will not turn out the same if you try to go all-natural with the peanut butter. You may add nuts to the final mixture but for the texture of the cookie, you need the processed stuff.

So, go get your glass of cold oat, rice, hemp, soy, almond, cashew, coconut, soy, buffalo, raw, organic, grass-fed, or lactose-free milk ready. It’s cookie time.


Outstanding Classic Peanut Butter Cookies

Print Recipe
Soft, sweet peanut butter cookies
Course Dessert
Cuisine American
Keyword Cookies, Peanut Butter
Prep Time 10 mins
Cook Time 10 mins
Resting Time 20 mins
Total Time 40 mins
Servings 30
Author Marlee

Equipment

  • Baking Sheets
  • Silicone Baking Sheets
  • Bowl
  • Wooden Spoon

Ingredients

  • 1/2 Cup Unsalted Butter Softened
  • 3/4 Cup Brown Sugar
  • 1/4 Cup Granulated Sugar
  • 1 1/2 tsp. Vanilla
  • 1 Egg Room Temperature
  • 2 TBS. Milk
  • 1 1/4 Cup Creamy Peanut Butter
  • 1/4 tsp. Salt
  • 1/2 tsp. Baking Powder
  • 3/4 tsp. Baking Soda
  • 1 1/2 Cup All Purpose Flour

Instructions

  • Cream softened butter with both sugars until smooth.
  • Add vanilla, egg, and milk. Mix until combined.
  • Next, mix in the peanut butter, and milk.
  • Now add the dry ingredients. Add the salt, baking powder, baking soda, and flour. Mix until ingredients are well incorporated.
  • Cover and chill in the refrigerator for at least 20 minutes.
  • Preheat the oven to 350 degrees and prepare baking sheets with silicone sheets.
  • Shape 1 1/2 TBS of dough into a ball.
    *Optional* Roll each ball into sugar before placing it on a baking sheet.
  • Use the fork to press lines into the dough.
  • Bake in the oven for 9-10 minutes.
  • Take the cookies out of the oven and allow them to cool on the baking sheet for 5 minutes before moving them to a rack to cool. The cookies will continue to firm up on the baking sheet during this time.

Notes

Make sure that your butter is soft and room temperature, not melted in the microwave.  Melted butter will result in greasy cookies.  
Cookies will stay fresh when covered for up to 1 week.  
You can make the dough and chill it for up to 2 days.
You can freeze the dough balls for up to 3 months.  When ready bake from frozen.
You can freeze the baked cookies for up to 3 months if they are well covered.
 

If you liked this recipe please let me know in the comments below. Also, take a look at these other great recipes!

Peanut Butter Cookies