Hi! I’m Cassandre, and today on Caramel Loafing, we’re baking one of the most comforting and irresistible American classics: Classic Peanut Butter Cookies.
There’s something special about a cookie that feels right any time of day—a treat you can grab from the jar and never get tired of. Peanut butter cookies are exactly that kind of staple: warm, nostalgic, and always satisfying.
If you're a peanut butter lover, you won’t be able to resist these. Each bite has crisp edges, a soft and tender center, and a rich, nutty aroma that makes them totally addictive—kids and grown-ups alike can't stop at just one.
The star of this recipe is, of course, peanut butter. You can use your favorite store-bought brand or make your own homemade version. The process is simple and beginner-friendly: mix the dry ingredients, then the wet, and finally bring them together into a soft dough. The classic crisscross pattern made with a fork adds that iconic peanut butter cookie look. If you’re a cookie fan, this one’s a must-bake!
More sweet treats to try: If you loved this classic Peanut Butter Cookies recipe, don’t miss these other crowd-favorite desserts:
A gluten-free Swedish classic and an IKEA best-seller: IKEA Almond Cake (Mandeltårta)
A French almond cake infused with rum, perfect for sophisticated palates: Gâteau Nantais (Rum & Almond Cake)
A fluffy Tokyo dessert featured in the Japanese drama Kodoku no Gurume: Honey Castella Pancakes
A British teatime favorite to pair with coffee or tea: Lemon Iced Butter Shortbread (Butter Cookies / Shortbread Cookies)
Nutty, indulgent, and filled with a gooey molten chocolate center: Hazelnut Chocolate Lava Cookies
Classic Peanut Butter Cookie Recipe
Ingredients
Yields: 18 cookies (each dough ball weighs about 21–22g)
- All-purpose flour – 90g (3.2 oz)
- Unsalted butter, softened – 55g (1.9 oz)
- Creamy peanut butter – 125g (4.4 oz)
- Light brown sugar – 50g (1.8 oz)
- Granulated sugar – 50g (1.8 oz)
- Vanilla extract – a few drops
- Egg – 1/2, beaten
- Aluminum-free baking powder – 1.5g (0.05 oz)
- Salt – a pinch
Use our dessert nutrition calculator to view the full nutrition facts for this recipe.
Instructions
- Sift together the flour, baking powder, and salt. Set aside.
- In a mixing bowl, cream the softened butter until light and fluffy.
- Add the granulated sugar and mix well. Then add the brown sugar and mix until fully combined.
- In a small bowl, beat an egg and measure out half (about 25g). Add to the butter mixture and mix until fully incorporated.
- Add the peanut butter and vanilla extract, and mix until smooth and well blended.
- Gently fold in the sifted dry ingredients using a spatula until no dry spots remain. Do not overmix.
- While the dough is still soft, scoop into evenly sized portions using a cookie scoop or two spoons. Roll into balls and space them evenly on a lined baking sheet—they will spread slightly while baking.
- Refrigerate the dough balls for 1 hour.
- Let them sit at room temperature for 10 minutes. Gently press each ball with your palm, then use a fork to create a crisscross pattern on top.
- Preheat the oven to 340°F (170°C). Bake for 12–14 minutes. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Watch the full step-by-step video here: Classic Peanut Butter Cookies