Classic Chewy Peanut Butter Cookie Recipe — 4 Ingredients

Peanut butter cookies are soft, chewy, and full of rich peanut flavor. This simple, reliable recipe produces a batch of classic cookies that are ready in under an hour and perfect for sharing.

Peanut Butter Cookies Ingredients

Substitutions and Additions

Chocolate chips: Stir in chocolate chips or add them to half the batch for variety. Peanut butter chips also make a great addition if you want extra peanut flavor.

Peanut butter choices: Use creamy or crunchy peanut butter depending on whether you want a smoother or more textured cookie. Almond butter can be substituted if preferred; the texture may change slightly but the cookies will still be delicious.

How to Make This Peanut Butter Cookies Recipe

Pro tip: For firmer cookies that spread less, chill the dough overnight. Before scooping, let the dough sit at room temperature 10–15 minutes so it’s easier to shape.

Step one: Preheat the oven to 375°F (190°C).

Step two: In a bowl, cream together the butter, peanut butter, sugar, brown sugar, egg, and vanilla until smooth.

Step three: In a separate bowl, whisk the flour, baking soda, and salt. Gradually combine the wet ingredients with the dry and mix until evenly incorporated.

Step four: Shape the dough into 1-inch balls and roll each in granulated sugar. A small cookie scoop helps make uniform cookies.

Step five: Place the dough balls about 2 inches apart on an ungreased cookie sheet.

Step six: Flatten each ball with a fork in a crisscross pattern.

Step seven: Bake for 10 to 12 minutes, until the edges are set but the centers remain soft. Let cookies cool on the pan a few minutes before transferring to a wire rack.

Optional: After cooling, add a small spoonful of jam to the center of a cookie to make a PB&J thumbprint variation.

How to Serve

These cookies are wonderful dunked in a glass of cold milk. Their balance of sweet and salty makes them ideal for a dessert tray, an afternoon snack, or served warm alongside an iced coffee or chocolate milkshake.

Storage

On the counter: Store cooled cookies in an airtight container or Ziploc bag at room temperature. To keep them soft, place a small piece of bread in the container.

In the freezer: Freeze baked cookies in a freezer-safe container with parchment between layers for up to three months. Thaw completely before serving. You can also freeze shaped dough balls on a baking sheet until firm (1–2 hours), then transfer them to a freezer-safe container and bake from frozen when ready.

This classic peanut butter cookies recipe is simple and satisfying, made with pantry staples. It yields plenty to share—though they tend to disappear quickly!

Frequently Asked Questions

Can I freeze these cookies?

Yes. Baked cookies freeze well in an airtight container for up to three months. Thaw before serving.

Can I use crunchy peanut butter?

Absolutely — both crunchy and smooth peanut butter work. Use your preference.

Can I add nuts or chocolate chips?

Yes. Chocolate chips, peanut butter chips, or chopped nuts are all great additions.

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