The Best Peanut Butter Cookies
This post may contain affiliate links. Read my full disclosure policy.
Thick and soft with a rich peanut butter flavor and slightly sandy texture, these are the best peanut butter cookies.
In search of the ultimate peanut butter cookies, I gathered the best-looking recipes from the internet and my cookbook collection, and I baked them all. Gwyneth Paltrow’s recipe, published in her cookbook My Father’s Daughter, was the clear winner. The cookies are thick and soft with a rich peanut butter flavor and slightly sandy texture, and they are chockfull of Reese’s peanut butter chips and chopped peanuts. I should note that I’m not usually a big fan of peanut butter chips, but they add a wonderful texture and flavor here.
P.S. If you happen to be on a gluten-free diet (or are baking for someone who is), I’ve also got a fabulous flourless peanut butter cookie recipe that’s just as delicious.
“Wow Wow wow!!! My 7-year-old said it best after trying one: “It’s like I’m having a party in my mouth eating this cookie””
What You’ll Need To Make The Best Peanut Butter Cookies
- All-Purpose Flour: Provides the base for the cookies. To ensure you’re using the correct amount of flour, spoon it into the measuring cup and level it off.
- Baking Powder and Baking Soda: Act as leavening agents, helping the cookies rise.
- Butter: Adds richness and flavor to the cookies.
- Creamy Peanut Butter: Not only adds deep peanut butter flavor but also contributes to the moist and chewy texture. For best results, do not use natural peanut butter; it doesn’t contain stabilizers and is prone to separating (I like Skippy No Need To Stir).
- Light Brown Sugar: Adds sweetness and moisture to the cookies, while also contributing to their chewiness.
- Vanilla Extract: Enhances the overall flavor of the cookies with its aromatic richness.
- Large Egg: Provides structure and helps bind the ingredients together.
- Peanut Butter Chips: Intensify the peanut butter flavor and add bursts of sweetness throughout the cookies.
- Salted Peanuts: Provide extra crunch and a hint of saltiness, complementing the sweetness of the cookies. These are optional, but I highly encourage them.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
In a large bowl, whisk together the flour baking powder, baking soda, and salt.
Next, combine the butter, peanut butter, brown sugar, and vanilla extract in the bowl of an electric mixer (either a hand-held or stand mixer will work).
Beat until smooth and creamy, about a minute.
Add the egg.
Mix to combine, then add the dry ingredients.
Add the peanut butter chips and chopped peanuts (if using).
Mix until just combined.
Chill the dough for 1 hour. (This step is not absolutely necessary, however, the dough is quite sticky and difficult to handle if you don’t have a “cookie scooper.” Chilling the dough makes it much easier to handle.)
Form the cookie dough into 1-1/2-inch balls on parchment-lined baking sheets, and then use a fork to make a criss-cross pattern and push the cookies down.
Bake for 10 to 12 minutes, until golden.
Let the cookies cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Make-Ahead, Freezing & Storage Instructions
The cookie dough can be frozen for up to 3 months. Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Note: This recipe is modestly adapted from Grandad Danner’s Favorite Peanut Butter Cookies in My Father’s Daughter by Gwyneth Paltrow. I replaced the dark brown sugar with light brown sugar, omitted the additional sugar for rolling, and added chopped peanuts for texture and more peanut flavor. I also made a few tweaks to the method. To see the original recipe and read the rave reviews, click here.
You May Also Like
The Best Peanut Butter Cookies
Thick and soft with a rich peanut butter flavor and slightly sandy texture, these are the best peanut butter cookies.
Ingredients
- 1¼ cups all purpose flour, spooned into measuring cup and leveled-off with knife
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick (½ cup) unsalted butter, softened
- 1 cup creamy peanut butter, at room temperature (I like Skippy No Need To Stir)
- 1 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup peanut butter chips
- ½ cup very finely chopped salted peanuts (optional)
Instructions
- Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of an electric mixer, beat the butter, peanut butter, brown sugar and vanilla on medium speed until well combined, about 1 minute. Scrape down the sides of the bowl with a rubber spatula. Add the egg and beat until incorporated, about 20 seconds more. Add the dry ingredients and mix on low speed until just combined, scraping the sides of the bowl as necessary. Mix in the peanut butter chips and chopped peanuts (if using).
- Chill the dough for 1 hour (see note below). Set racks in the middle and upper thirds of the oven and preheat to 350°F. Using a 1½-inch scooper with a wire scraper (if you don’t have one, use a spoon and your hands), form the dough into 1½-inch balls on the prepared baking sheets. Using the tines of a fork, mark a crisscross pattern on the cookies, pressing them down slightly. Bake for 11-13 minutes, rotating the pans from top to bottom and front to back midway through, until puffed and golden on the bottom. Let the cookies cool on the baking sheets for 5 minutes, and then transfer to a rack to cool completely. (Note: the cookies are very fragile when hot, so take care not to break them. They’ll firm up nicely as they cool.)
- Note: It's not absolutely necessary to chill the dough, however, it is quite sticky and difficult to handle if you don't have a "cookie scooper." Chilling the dough makes it much easier to handle, but feel free to skip this step if you like.
- Freezer-Friendly Instructions:The cookie dough can be frozen for up to 3 months. Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Information
Powered by 
- Serving size: 1 cookie
- Calories: 173
- Fat: 12g
- Saturated fat: 4g
- Carbohydrates: 12g
- Sugar: 6g
- Fiber: 1g
- Protein: 5g
- Sodium: 13mg
- Cholesterol: 78mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Omg delicious.
I have always made the traditional Betty Crocker version of peanut butter cookies; but, these are so, so much richer and better tasting. I opted not to go with the chopped peanuts, but the peanut butter chips really added to the flavor. I think when I make these again, I will skip the chilling of the batter. It made my batter rather stiff, and I didn’t get the pretty round shapes your photo shows. They were quite irregular. I use a scooper, and I might chill the formed balls, so that when I pressed them with a fork, I would get a cleaner criss-cross pattern.
Hi Jenn!
You’re list of ingredients says do not use natural peanut butter, but the photo shows “Skippy Natural Creamy Peanut Butter”. I notice Skippy also makes “Skippy Creamy Peanut Butter” without the work “Natural” in it.
Which one is correct?
Hi Carl, I’m sorry to confuse you! When I indicate you should avoid natural peanut butter, I am referring to the kind that generally is just peanuts that have been blended up. Skippy’s natural peanut butter is just your typical peanut butter, but it doesn’t contain preservatives. Hope that clarifies!
Thank you Jenn!
Hi Jenn.
If I don’t like the chips, would you suggest substituting chopped peanuts?
Bon appétit from France.
Jennifer
Hi Jennifer, I generally don’t like peanut butter chips either, but I do like them in these cookies. That said, it’s fine to replace them with chopped peanuts. Hope you enjoy!
Tried these. My neighbors child took one bite of the cookie and spit them out due to taste of Reese’s peanut butter chips. It was a shocker. I don’t care for their fake taste either but that’s just me. My husband loves Reese’s candy, but the chips have a different taste. Nothing like real peanut butter. Won’t be using those again.
OMG, these are the best peanut butter cookies I’ve ever made / tasted. I made them for my “Christmas Goody Day” at work and they’re going like hotcakes. So easy to make. These are my new go to for peanut butter cookies. Thanks Jenn! Your recipes never disappoint.
Hi Jenn – can I add diced apples to make it a peanut butter apple cookie?
Hi Tracy, I wouldn’t recommend it as I think you’d need to change too many other things in the recipe – sorry!
Hi Jenn,
I made a batch of these peanut butter cookies and they were delicious.
I tweaked it as you did from the original using what I had on hand. Instead of chopped peanuts I had a half jar of crunchy peanut butter and a cup of creamy peanut butter. I did not have the peanut butter chips so I used dark chocolate chips instead. So good….thank you always for inspiration. CAK
Hi Jenn,
Made these cookies for Church event. Everyone loved them!!!
Thanks for another dynamite recipe.
Love, Rose Kidd