Classic Chewy Peanut Butter Cookie Recipe

Look no further for the best peanut butter cookies. These cookies have the ideal snap and extra texture from crunchy peanut butter — they quickly become a family favorite.

I’ve made this homemade peanut butter cookie recipe for years. When a recipe performs consistently and everyone loves it, there’s no need to keep searching. This is that recipe.

The Best Peanut Butter Cookies on a square white dessert plate.

Why You Must Make These Cookies

I packaged a batch to bring to my sister Maddy in Denver — she grew up eating peanut butter toast and was thrilled to receive fresh peanut butter cookies. They are tender, not overly sweet, and just right for any time of day. The recipe I use, adapted from Dorie Greenspan, yields the best peanut butter cookies I’ve tasted.

Extra-chunky peanut butter adds small roasted-peanut bits that give each cookie a pleasant texture and enhanced peanut flavor.
This version is balanced in sweetness and has a tender crumb with a satisfying snap at the edges.
If you prefer no texture, swap in creamy peanut butter — but avoid natural-style brands for this recipe, as their thinner consistency changes the dough.

Recipe Notes

Pantry basics: all-purpose flour, granulated sugar, brown sugar, salt.
Leavening: baking soda and a small amount of baking powder — check expiration dates. To test baking powder, add a teaspoon to very hot water; it should bubble vigorously if still active.
Eggs: use large eggs at room temperature for best results.
Butter: salted or unsalted works; bring to room temperature before creaming.
Peanut butter: extra chunky gives texture; creamy works if you prefer a smooth cookie. Avoid natural peanut butter for this recipe because its oil separation and thinner consistency alter the dough.

Homemade Peanut Butter Cookies on a white ceramic tray.

Expert Tips

Bring butter and eggs to room temperature so they incorporate smoothly into the batter.
Confirm your baking soda and baking powder are fresh. Baking powder loses potency over time and can be tested in hot water for activity.
Use extra-chunky peanut butter to add texture and noticeable peanut pieces. Swap to creamy if you prefer a smooth texture.
Spooned dough portioning: use a medium cookie scoop for uniform cookies. Roll scooped dough into balls between your palms for even shapes.
Roll dough balls lightly in granulated sugar before pressing with a fork — the sugar prevents sticking and gives a subtle crunch.
To create the classic crosshatch, press a fork into each dough ball, then rotate 90 degrees and press again to make a criss-cross pattern. This also flattens the dense cookie dough so it bakes evenly.

Frequently Asked Questions

Why do peanut butter cookies have crosshatch fork marks?

Peanut butter cookie dough is dense. Pressing a fork into each dough ball flattens it into a disk so cookies bake evenly. The forked crosshatch is also the traditional peanut butter cookie look.

How long do homemade peanut butter cookies last?

Store cookies in an airtight container at room temperature for about four days. For longer storage, freeze them for up to four months.

The Best Peanut Butter Cookies Recipe

Prep Time
20 minutes

Cook Time
12 minutes

Total Time
32 minutes

Yield
36 cookies

Easy, old-fashioned peanut butter cookies.

Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup butter, at room temperature
1 cup peanut butter (extra chunky recommended)
1 cup brown sugar
¾ cup granulated sugar
2 large eggs, room temperature
Additional granulated sugar for rolling dough balls

Instructions

Preheat oven to 350ºF. Line baking sheets with parchment paper.
Whisk flour, baking soda, baking powder, and salt together; set aside.
Using a mixer with a paddle attachment, beat the butter until smooth and creamy.
Add the peanut butter and beat another minute. Add both sugars and beat until combined and fluffy.
Add the eggs one at a time, beating for about one minute after each addition and scraping down the bowl as needed.
On low speed (or by hand), add the dry ingredients and mix only until just incorporated.
Pour some granulated sugar into a shallow dish. Scoop level tablespoons of dough, roll into balls, and coat lightly with sugar. Place dough balls on prepared baking sheets about 2 inches apart.
To form the classic criss-cross, dip a fork in sugar and press down on each dough ball in one direction, then again at 90 degrees.
Bake for about 12 minutes. Let cookies cool on the baking sheet for about a minute, then transfer to a rack to cool completely.