When you’re in the mood for something sweet, nothing hits the spot like a classic peanut butter cookie. These cookies are perfect to enjoy with family and friends during holiday celebrations or just as a fallback when your sweet tooth is acting up! This blog post includes tips and tricks on how to bake the perfect classic peanut butter cookie, so you can avoid common baking disasters that often occur.

Growing up, I did not like peanut butter….. or chocolate. Crazy right?! Now I can’t get enough of it! These classic peanut butter cookies are slightly crunchy, creamy flavored, and sugar-crusted. This recipe is perfect because it’s easily made without a mixer so cleanup is easy too! Seriously who doesn’t love a good old-fashioned peanut butter cookie?

Alright, let’s get baking!

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Supplies needed to make classic peanut butter cookies

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Measuring cups, spoons or scale
Cookie pans
Silicone baking mat, or parchment paper
Spatula
Large & medium bowl bowl
small microwave-safe bowl
Medium cookie scoop
Cooling racks
Fork

What ingredients do you need to make peanut butter cookies from scratch?

all-purpose flour
baking powder
salt
melted butter
light brown sugar
granulated sugar
creamy peanut butter
large egg
vanilla extract

Follow these tips to bake peanut butter cookies

Mix ingredients with a whisk or spatula to avoid overmixing
Use melted butter to create a chewier cookie
Bake for approximately 14 minutes for a crispier cookie, or less for a chewier bite.
Use a Silicone baking mat to ensure an even bake and to avoid burning

Can you make these cookies ahead of time?

Yes, you can make the cookie dough ahead of time by refrigerating it for up to two days.

You can also freeze the pre-rolled peanut butter balls for up to three months in a freezer-safe sealed container. But, allow the dough to soften a bit before baking so that you can roll the dough in the sugar and make the criss-cross design on top. If your dough is frozen, you will not be able to press into them.

How do you store peanut butter cookies after baking?

The best way to store leftover cookies is in a sealed container for up to 2-5 days.

You can also freeze your leftovers for up to three months by sealing them tightly in a freezer-safe container or bag.

What are the best baking sheets for making cookies?

The best baking sheet for cookies is a heavy-duty, rimmed baking sheet with at least one inch of thickness to avoid warping. You can also use parchment paper or silicone mats to allow your cookies to bake more consistently and prevent burning.

You’ll love these recipes too!

Classic Peanut Butter Cookies

★★★★★

5 from 1 reviews

Author: Melissa
Prep Time: 5 minutes
Cook Time: 12-14 minutes
Total Time: 20 minutes
Yield: 24 cookies 1x

Print Recipe

Description

These classic peanut butter cookies are slightly crunchy, creamy flavored, and sugar-crusted. This recipe is perfect because it is easily made without a mixer so cleanup is a breeze! Seriously, who doesn’t love a good, old fashioned peanut butter cookie?

Scale

Ingredients

1–1/3 cup (170 grams) all-purpose flour
1 teaspoon (5 grams) baking powder
1 teaspoon (9 grams) salt
2/3 cup (194 grams) unsalted butter, melted
1/2 cup + 1 tablespoon (117 grams) light brown sugar, packed
1/2 cup (98 grams) granulated sugar, plus 1/4 cup (50 grams) for rolling
1 cup (240 grams) creamy peanut butter
1 large (54 g) egg
1 teaspoon (5 ml) vanilla extract

Instructions

Preheat the oven to 350°F (177° C) and line your cookie sheets with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, add the melted butter, brown sugar, 1/2 cup granulated sugar, peanut butter, egg, and vanilla extract. Mix together with a spatula until smooth and creamy.
Add the dry mixture in and continue to mix until everything becomes well-incorporated and smooth.
Place 1/4 cup granulated sugar into a small bowl.
Roll the cookie dough into 2-3 tablespoon balls. I used a scooper that measures 2-1/2 Tablespoons.
Roll the dough ball in the sugar bowl and place it on the prepared cookie pan, leaving about 2″ between the dough balls to allow for spread.
Take a fork, and place a criss cross pattern on the top, gently pressing down on the cookie. You don’t have to press down too far, you really are just trying to get the pattern to show up on the top.
Bake for 12-14 minutes. I baked them for the full 14 minutes to get a crispier cookie, but you can bake it for less time for a softer bite. Transfer to a baking rack to cool completely.

Category: Cookies
Method: Bake
Cuisine: American

Keywords: Classic Peanut Butter Cookies

Have fun making these Classic Peanut Butter Cookies!

I hope you enjoyed this recipe as much as I did!

I love hearing from my readers. Let me know in the comments below how you like it!

And, don’t forget to give the recipe 5 stars if you loved making these peanut butter cookies!