Classic Peanut Butter Cookies Recipe | Yummly
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Classic Peanut Butter Cookies

Sara Carver: "This recipe is so good!" Read More
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  • 1 cup unsalted butter (softened to room temperature1)
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar (packed)
  • 2 large eggs (room temperature preferred)
  • 2 teaspoons vanilla extract
  • 1 cup creamy peanut butter
  • 3 cups all purpose flour ( , measured correctly)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup granulated sugar (for rolling, optional)
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    NutritionView More

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    Calories420Calories from Fat200
    Total Fat22g34%
    Saturated Fat10g50%
    Trans Fat
    Calories from Fat200
    Total Carbohydrate51g17%
    Dietary Fiber2g8%
    Vitamin A8%
    Vitamin C

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Sara Carver a month ago
    This recipe is so good!
    Lindsay 2 months ago
    They’re great! I used crunchy peanut butter instead of creamy and it was awesome. You don’t have to let the dough chill before you bake. I didn’t, and they baked perfectly. Beware.. this recipe yields a TON of cookies. Lots of dough stowed away for later!
    Mary Ann Malgari 5 months ago
    Great! I was making them to bring to a friend. I didn’t read the recipe as throughly as I should have and didn’t see that they had to be chilled for 3 hours. I didn’t have time to chill them for 3 hours so only did it for one hour. They cooked beautifully and taste great!
    Angie 6 months ago
    Crunchy on the edges and soft in the middle. Kids loved them. Adding chocolate chips to the next batch.
    Sally 7 months ago
    Very tasty and easy to make
    Rita B. 9 months ago
    the best peanut butter cookies I've ever made!
    Cecilia Valdez 10 months ago
    I would recommend to chill it for a day or overnight cause when I would press the fork into the cookies before they went into the oven, the dough stuck so yes chill it longer!
    Very dry. Won’t use this recipe again. I’ll use y Classic recipe from Betty Crocker!
    Melinda Long a year ago
    Good tasting cookies!! I added an extra 1/4 cup peanut butter and used french vanilla creamer instead of milk. I cooked my cookies for 9 mins and let them rest. A little crunch on edges but soft middle. Will cook again.
    Mary Huff a year ago
    They were delicious used chunky peanut butter and m and m’s didn’t push them down and they turned out great
    Mos a year ago
    Turned out perfectly. They are moist on the inside while still being a little crumbly on the outside.
    Sarah Marion a year ago
    Dry and crumbly! Not a big fan
    Gracie 2 years ago
    Love these cookies. So easy to make.
    Lamberty 2 years ago
    used only half the white sugar and natural peanut butter and had a very rich peanut butter flavor. iced with chocolate frosting instead of rolling in sugar. thick soft cookie
    Paula 2 years ago
    I prepared this exactly like recipe says. Delicious!!!
    Nancy Firestone 2 years ago
    Delicious-everyone loved them
    Shelbi Williams 2 years ago
    I've been looking for a great peanut butter cookie recipe! Perfect flavor with perfect amount of crunchy outside, soft inside and crumbly texture!
    Richards 2 years ago
    I did 9 minutes rather than 11 and they turned out perfect. I didn’t freeze them.
    Oni Payne 2 years ago
    my kids gobbled them up.
    dorine barley 2 years ago
    Love them very much easy to make delicious to eat. We will do then again.
    Sarah E. 2 years ago
    Great. They are delicious. I topped them with Reese’s Pieces
    Helen 2 years ago
    Really tasty super easy. Will absolutely make again
    Bob Parker 2 years ago
    Oh so very good I’ll be making them again soon
    Cheryl Deasy 2 years ago
    I left cookies in for a bit longer than 11 minutes because they were not lightly browned. But they were very good and held up nicely when baked. Definately will bake again.
    Lb 2 years ago
    They tasted wonderful but seemed too flaky. I’m not sure if the flour amount was too much.
    Sarah M. 2 years ago
    Love these! Just enough crunch on the outside, but soft chewy centers. I used crunchy peanut butter instead of creamy. So delicious! My favorite peanut butter cookie recipe by far.
    Perfect! Easy! I left out the vanilla extract and they taste just fine! I baked about 7 minutes longer because we like them a little more crisp!!!
    Laurie Corbett 3 years ago
    These cookies are wonderful. They remain soft after baking and are so delicious! This will be a family favorite.
    Cj 3 years ago
    Very good cookies. Will definitely make again.
    David Gosling 3 years ago
    delicious. everyone loves them they have a toffee taste as well as the peanut butter. will make again for sure