My Best Homemade Peanut Butter Cookies are a classic cookie recipe where creamy peanut butter is added to a basic cookie dough, creating soft and chewy peanut butter cookies the whole family will enjoy.
Homemade Peanut Butter Cookies
My kids have voted these this the BEST Homemade Peanut Butter Cookies recipe as this recipe results in a soft and chewy cookie that are chock full of peanut butter flavor.
I like to use both butter and shortening in the cookie dough as I find it gives the best texture and flavor, as the peanut butter really does shine through.
These old fashioned peanut butter cookies are very simple to make from scratch. The recipe is easy to follow, and doesn’t take very long from start to finish.
You just mix, bake, and the cookies are ready to enjoy in 30 minutes. This make this the ideal recipe for baking with the kids and grandkids as they can do most of the work themselves.
How to make Peanut Butter Cookies from scratch
- Start by preheating the oven to 375 degrees F.
- Place all of the ingredients together in a bowl, EXCEPT the flour, and mix until well blended.
- Now slowly fold in the flour until it’s all mixed to form a dough.
- I use a small melon scoop to scoop out the dough in uniform sized pieces, then roll it into balls.
- Once they’re on the cookie sheet (line with baking parchment if you have it), dip a fork into a small bowl of sugar, and make the criss-cross pattern on top of the cookies to flatten them out.
- Place the baking sheet into the hot oven and bake the cookies for about 9 minutes until done.
- Then remove the sheet from the oven and let it cool for a couple minutes, before taking the cookies off the sheet and placing onto a wire rack to finish cooling.
Homemade Peanut Butter Cookie recipe ingredients:
- PEANUT BUTTER: Peanut butter is the most important ingredient and I have found that creamy peanut butter works better than natural, organic, whipped, or powdered peanut butter. I normally use Jif, Peter Pan, and Reese’s Brand Creamy Peanut Butter.
- FLOUR: You can use self rising OR all purpose flour in this recipe, I include measurements for each. I include self rising first because I have kids learning to bake, and that’s easier for them to work with at this stage so they get consistently good results. If using all purpose flour add 3/4 tsp Baking Soda, 1/2 tsp Baking Powder, and 1/4 tsp salt.
- FATS: I use both butter and shortening in these cooking. You can use only butter, substituting the shortening amount for butter. However, I find the cookies bake better with shortening. Also using only butter gives the cookies a rich buttery flavor, which overpowers the peanut flavor. Peanut butter should be the star ingredient in these cookies.
- SUGAR: This recipe uses both granulated sugar and brown sugar. The brown sugar keeps the cookies soft and chewy, and adds a bit of flavor. You can use sugar on top when making the fork imprint to give a slightly crunchy texture to the outside, or you can omit that if you prefer your peanut butter cookies without any crunch.
What is the best peanut butter to use for baking cookies?
I like to use a smooth and creamy peanut butter, but you can also use a crunchy peanut butter if you prefer more crunch in your cookie. I don’t recommend using natural, organic or powdered peanut butter. I find that natural or organic peanut butter causes the cookies to spread too much in the oven and loose their shape. Whilst powdered peanut butter just doesn’t allow the cookies to firm up correctly.
- For a crunchier texture to your peanut butter cookie, use crunchy peanut butter or try stirring through some chopped peanuts.
- Add some chocolate chips for a peanut and chocolate chip cookie.
- I like these cookies as they are but you can decorate the cookies with sprinkles, frosting, a drizzle of glaze icing or some melted chocolate.
I like to serve these sugar cookies, just as they are, warm from the oven. They are great with your favorite cup of tea or coffee, or a glass of ice cold milk.
Recipe hints & tips:
- The key to good cookies is making sure you measure your flour correctly. You want to spoon the flour into a dry ingredients measuring cup, then level it off with the back of a knife. If you scoop it out with a dry ingredients cup it may pack to tightly in the cup, resulting in too much flour in the cookies. If you use a wet ingredients measuring cup, it may not measure properly for a dry ingredient.
- Take the butter out of the refrigerator 30 minutes before you plan to start baking and allow it to soften at room temperature.
- Try and work quickly, so that you don’t need to chill the cookie dough.
- When cooking with kids, especially younger ones, don’t worry about achieving a “perfect” look, just enjoy making the memories together.
- You can use a teaspoon to scoop them out, but I prefer to use a small melon ball scooper or ice cream scooper to get them even (and it’s easier for the boys). We scoop them out, and place about 2 inches apart on the baking sheet – you don’t want them running together.
- This recipe makes 18 cookies, but if you are feeding a crowd this recipe can be easily doubled or trebled.
Do I have to make the fork marks in peanut butter cookies?
I strongly suggest making the fork marks. The criss cross impression you make with a fork helps the cookies flatten and bake evenly.
How do you tell if peanut butter cookies are done?
When the bottom of the cookie starts to brown and the cookie begins to look full, and a little more dull than shiny on top, they are done. Cook longer for crispier, crunchier cookies.
How do you store baked peanut butter cookies?
Store cookies in an airtight container on the counter top. The will store and remain soft for at least 3-4 days, if you haven’t over baked them.
Can you freeze baked peanut butter cookies?
You can freeze peanut butter cookies. I freeze baked peanut butter cookies in airtight containers for up to 2 months. When placing in the freezer I recommend placing a sheet of baking paper between each layer of cookie to stop them sticking together.
Peanut Allergy Peanut Butter Cookies
I have allergies to many, many foods, so I know how frustrating it can be to crave something you are allergic to. I have not tried these, but I know others who have and have had good results visiting Kids with Food Allergies for substitution suggestions for other nut or seed oils for peanut butter cookies.
Don’t miss these additional delicious Cookie Recipes here at When Is Dinner:
- Homemade Chocolate Chip Cookies
- Homemade Sugar Cookies
- No Bake Chocolate Oatmeal Cookies
- Pumpkin Chocolate Chip Cookies
- Nestle Cookie Dough Bars
- 1/2 Cup Sugar + small amt extra in small bowl for making the fork impression
- 1/2 Cup Brown Sugar (Packed)
- 1/2 Cup Peanut Butter
- 1/4 Cup Shortening
- 1/2 Stick Butter (I used Salted), softened
- 1 Egg
- 1 1/4 Cups Self Rising Flour (If you use All Purpose, add 3/4 tsp Baking Soda, 1/2 tsp Baking Powder, and 1/4 tsp salt)
Preheat oven to 375
Mix all ingredients EXCEPT the flour together until well blended, Slowly fold in the flour until it’s all mixed well.
I use a small melon scoop to scoop out the dough in uniform sizes, then roll it into balls.
Once they’re on the cookie sheet (line with Parchment if you have it), dip a fork into a small bowl of sugar, and make the criss cross pattern on top of the cookies to flatten them out.
Bake about 9 minutes until done and let them cool a couple minutes until you can put them on a wire rack to finish cooling.
Amount Per Serving: Calories: 166Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 19mgSodium: 163mgCarbohydrates: 19gFiber: 1gSugar: 11gProtein: 3g