Baked Goods and Desserts

Peanut Butter Cookies

Peanut Butter Cookies -- soft, chewy and irresistibly good!! |

How do you organize your life?

Are you someone who lives and breathes by your Google calendar? Carry around an old-school paper agenda? Decorate your office with Post-Its? Call on Superwoman Siiri to save the day?

My not-so-organized life seems to always include a bit of each of those. But I’m finally caving to the crowds and trying out Evernote to see if it can streamline things a little more. I have some friends who are die-hard fans of the app and swear that it will absolutely change your life (no less), so I have slowly been trying to make it become a habit. We’ll see. I’m pretty sure that Post-Its will forever and always still be in my life.

But I have been trying to get a little more organized about planning out recipes for the blog, and specifically, making a note on Evernote whenever you all out there send in recipe requests. And I have to say that the tally for two cookie recipes on has reached an all-time high this holiday baking season. I bet you can guess them. One happens to have the initials CCCs (which I may post sometime soon, although I still love my coconut oil version!). And the second is none other than one of my favorite classics.

Peanut butter cookies.

Google tells me there are 41 million search results for peanut butter cookie recipes online. But hey, you requested it, so today I thought I’d make it 41 million and one and share my favorite recipe with you.

Peanut Butter Cookies -- soft, chewy and irresistibly good!! |

Let me be clear upfront that these are indeed what I consider classic peanut butter cookies. Which means that they’re full of peanut butter…and also lots of butter and sugar and everything else indulgent that goes into classic cookies. If you want a slightly healthier version, you can check out my Peanut Butter Banana Cookies.

These guys are the real-deal, eat-one, and savor-every-last-sweet-bite kind of cookies. You know, the ones we grew up on.

Peanut Butter Cookies |

I would also like to point out that they are the soft and chewy version of PB cookies, because that’s how I like ’em.

(Although if you insist on liking a crispy cookie, just bake them in a slightly hotter 375-degrees-F oven so that the edges get a bit crispier.)

Peanut Butter Cookies -- soft, chewy and irresistibly good!! |

Either way, to make the cookies, simply whip up a quick batter in your mixer. Then roll them into balls, and use a fork to make a criss-cross pattern to flatten them a bit, since these cookies don’t rise much during baking.

Peanut Butter Cookies -- soft, chewy and irresistibly good!! |

If you’d like, you can roll the dough balls in sugar before doing the criss-cross thing. Or you can also sprinkle on sugar after they have been flattened. But actually, the cookies are plenty sweet on their own, so no need to add extra sweetener if you’d rather not.

Peanut Butter Cookies -- soft, chewy and irresistibly good!! |

Then bake them up…

Peanut Butter Cookies -- soft, chewy and irresistibly good!! |

…and please, I insist, you must eat at least one of these while they’re warm. 🙂

Peanut Butter Cookies -- soft, chewy and irresistibly good!! |

Otherwise, store them in a sealed container so that you can enjoy them later with a nice glass of milk, or pass around the sweetness with your friends and co-workers if you feel like sharing. 😉

Peanut Butter Cookies -- soft, chewy and irresistibly good!! |

I have made these countless times throughout the years, and I have to say that I have yet to meet someone who doesn’t love a good peanut butter cookie. So if you’re looking for a trustworthy recipe for the classic, I’ve gotcha covered.

(And hey, you might even Evernote it to keep track of it!)


Peanut Butter Cookies -- soft, chewy and irresistibly good!! |

Yield: About 4 dozen cookies

Peanut Butter Cookies

These peanut butter cookies are soft, chewy, and absolutely delicious!


  • 2 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup peanut butter (smooth or crunchy)
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • (optional: 1/2 cup granulated sugar for rolling the dough balls)


Preheat oven to 350?F.

Whisk together flour, baking powder, baking soda, cornstarch and salt in a large bowl and set aside.

In an electric mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar and brown sugar on medium speed until light and fluffy (about 3 minutes). Mix in peanut butter until it is incorporated and smooth. Add vanilla and eggs, one at a time, scraping the bowl down after each addition. Reduce mixer speed to low and slowly add dry ingredients until they are just incorporated and the batter is smooth, being careful not to over-mix.

Form the dough into 1.5-tablespoon round balls and place on a parchment-lined baking sheet. (If you’d like, you can roll each of these balls in a bowl of granulated sugar before adding them to the baking sheet.) Press a criss-cross pattern into each dough ball with a fork to flatten, being sure that each dough ball is at least 2 inches apart. Bake for 10-12 minutes, until the edges are golden brown and the centers are slightly puffy. Remove from the oven, and then transfer the cookies to a cooling rack to cool.

Serve warm, or store in a sealed container for up to 1 week.

Peanut Butter Cookies -- soft, chewy and irresistibly good!! |

About the author


Hi There, I am Mr. Hungry Man , Love to Eat , Travel and Blog about Technology . Professional IM Strategist .


  • I organize my life by notes in my phone. I even had a list of all the recipes I had made and when they were going on the blog.  Then, I accidentally deleted it.  
    It was a bad day.
    BUT, there is NO bad day that these PERFECT Peanut Butter Cookies can’t fix! Pinned!

  • These look perfect Ali! Thanks for saving me the headache of searching through 41 milllion results! Pinned!

  • I used to make pb cookies with my mom every Christmas. We just used the kind out of the package, but these look divine! Pinned 🙂 

  • Classic cookie perfection!  I am so behind on my holiday baking this year. Today will be all day in the kitchen!!

  • These remind me of growing up! My mom used to make some PB cookies that are very similar to these.
    Ugh, I struggle with getting and staying organized! (<-story of my life!!!)  I am not sure there is any One Thing that will help me. Blogging and recipe creation has definitely added to the clutter and chaos. I am curious to hear how you like Evernote. I do have an account set up with them. Maybe I just don’t know how to use it.  Or maybe the paid version is the one with all the awesomeness? Keep us posted!

  • We made this recipe last week and absolutely loved it! We ended up tweaking the recipe a bit by adding a bag of peanut butter chips, and the cookies turned out delicious.

  • Easy recipe. I dont like PB but my hubby and son love it sooo I made this for them. I divided the batch in 2 and add chocolate chips. They love it.

    Ali — April 8th, 2015 @ 10:28 am
    Awesome — glad they loved it! 🙂

  • Oh man, these were awesome!! We had some natural peanut butter that had been in my fridge that needed to be used up and it was perfect. We will definitely be making these again!

    Hayley @ Gimme Some Oven — September 8th, 2015 @ 10:04 am
    Thanks Larissa, we’re happy to hear you enjoyed them! 🙂

  • Just made these for a work function. They came out beautifully! I’ll never search for another recipe, thanks 🙂

    Ali — November 30th, 2015 @ 4:06 pm
    Yay! So glad to hear it! Thanks, Deedee!

  • Thank you for sharing the best peanut butter cookie recipe! My husband is OBSESSED with Kiss cookies and I have been using your recipe when I make them and he can’t get enough, I don’t do the criss-cross with the fork though, just roll them into balls and ever so slightly flatten them, then bake then press a kiss into them. These only last at our house 2 days… if I’m lucky.

    Hayley @ Gimme Some Oven — December 1st, 2015 @ 10:54 am
    You’re so welcome Britt, we’re happy you and your husband enjoyed these! We bet they’re especially yummy with that Hershey’s Kiss in the center! 🙂

  • The women’s group at my church hosts a cookie swap every year and today’s the day! I will be making these! I can’t wait to give them a try! Thanks for posting! I am a die hard peanut butter cookie lover and these look delish! I may get crazy and dip half of them in chocolate! Oh boy! 

    Hayley @ Gimme Some Oven — December 8th, 2015 @ 10:41 am
    Jamie, we’re so happy you’re giving this recipe a try for your cookie swap – how fun! We hope you and everyone else enjoys these! 😀

  • Wow love this recipe! so simple & looks delicious! Thanks Ali!

    Hayley @ Gimme Some Oven — January 5th, 2016 @ 1:48 pm
    Thank you, we hope you enjoyed the cookies!

  • What does the cornstarch do? Have you made these without the cornstarch? Thanks!

    Hayley @ Gimme Some Oven — January 6th, 2016 @ 11:16 am
    Hi Gigi, we’ve just found that adding cornstarch to cookie recipes lends a nice texture that makes them extra chewy! 🙂 We hope you enjoy these!

  • I love them I am 11 and my mom makes me make them all the time

    Hayley @ Gimme Some Oven — February 4th, 2016 @ 9:47 am
    Thank you for sharing Grace! We’re so happy to hear you like these! 🙂

  • Amazing recipe!!! Followed the recipe and everything turned out perfect!

    Hayley @ Gimme Some Oven — March 6th, 2016 @ 7:43 am
    Thanks Julie — we’re glad you enjoyed these! 🙂

  • These cookies look amazing I am about to give it a shot!

    Hayley @ Gimme Some Oven — May 7th, 2016 @ 10:04 pm
    Thanks Sherri — we hope you enjoy them! 🙂

  • This is my go-to PB cookie recipe.  They come out perfect every time and they taste amazing. 

    Hayley @ Gimme Some Oven — June 14th, 2016 @ 4:54 pm
    We’re so glad to hear that Barbara! 🙂

  • This is very similar to my recipe. I’m curious about the corn starch ingredient which is not in my recipe. I think mine are world-class already so I’m curious what I might have been missing by not using the corn starch?
    By the way, when I flatten the cookies I prepare a saucer with a tablespoon or two of sugar. I dip the fork in the sugar after pressing each cookie. The oils in the cookie dough helps just the right amount of sugar to stick to the fork which is transferred to the cookie when pressing.

    Hayley @ Gimme Some Oven — July 11th, 2016 @ 7:38 am
    Hi Roger! We like your flattening method, and the corn starch is totally optional. We like it because it makes a chewier cookie (you don’t detect it at all taste-wise).

  • This recipe is a keeper, the cookies turned out great.Thanks for sharing your recipe????

    Hayley @ Gimme Some Oven — July 15th, 2016 @ 2:21 pm
    Thank you Sumaya — we’re so happy you liked them!

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