Classic Peanut Butter Cookies – Deliciously soft and chewy peanut butter cookies that are LOADED with flavour, and finished off with a crisscross pattern. The best peanut butter cookies!
Classic Peanut Butter Cookies
One of my all-time favourite cookies ever would have to be these Classic Peanut Butter Cookies.
These cookies are super soft and chewy, they’re loaded with peanut butter flavour, infused with a little vanilla, and finished off with the signature crisscross pattern.
If you’re a big fan of peanut butter cookies or know someone who is, then you need to try this recipe – you’re gonna love it!
How to make Classic Peanut Butter Cookies
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Baking powder
- Baking soda
- Unsalted butter: You’ll want this softened to room temperature.
- Smooth peanut butter: I prefer to use smooth, but you could definitely use crunchy peanut butter.
- Light brown sugar: Using more brown sugar than granulated sugar is what keeps these cookies so soft and chewy.
- Caster/granulated sugar
- Large egg
- Vanilla extract
To make these soft peanut butter cookies, simply start by whisking together the flour, baking powder, baking soda, and salt. Set aside.
In a separate large mixing bowl, mix together the butter, peanut butter, and sugars until combined. You can use a hand or stand mixer here, but I just used my spatula.
Add the egg and vanilla, mix until smooth and combined, then add the dry ingredients. Fold in until combined.
TIP: The dough should be smooth and not at all sticky. If the dough is too sticky to handle, simply add flour (1 tablespoon at a time) until manageable.
Too crumbly to handle? Add milk, 1 tablespoon at a time, until the dough starts to come together.
Roll the dough into 1-oz balls, and place them onto a baking tray lined with parchment paper or a silicone mat. Press them down with the tines of a fork to make a crisscross pattern.
Bake for 10 – 12 minutes or until lightly golden around the edges. Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Classic Peanut Butter Cookies are:
- super quick and easy to make
- deliciously soft and chewy
- packed full of peanut butter flavour
- infused with vanilla
- finished off with a pretty crisscross pattern
How long will these peanut butter cookies last? These cookies will stay fresh kept in an airtight container at room temperature for up to 1 week.
Can I freeze these cookies? Yes, you can freeze these cookies for up to 3 months. BUT I do recommend you freeze the dough balls instead. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
Freshly-baked cookies every time!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!