These Peanut Butter Cookies are absolutely PERFECT and so easy to make! Thick, soft, and slightly chewy with tons of peanutty flavor. Your new go-to Peanut Butter Cookie recipe!
Yield:
28 cookies
Prep Time:20minutes
Cook:12minutes
Tessa's Recipe Rundown...
Taste: Ultra peanut buttery and perfectly sweet. Texture: Soft, tender, and slightly chewy. Perfect with a glass of milk! Ease: Very simple and easy. Pros: My favorite PB cookie recipe. No dough chilling required. Cons: None!! Would I make this again? Of course.
To know me is to know my love and obsession for peanut butter. So when I realized that in over 10 years of blogging, I had never published my recipe for classic Peanut Butter Cookies, I was in shock. How could I have been so neglectful to all my fellow PB lovers?!
So I actually took my go-to recipe and got to work tweaking and improving until I got the perfect balance of nutty flavor and thick, tender, and slightly chewy texture in every bite.
This is a simple and easy old-fashioned peanut butter cookie recipe, you don’t even need to chill the dough. But it’s one of those recipes I hope you add to your repertoire and return to again and again. Especially during the Christmas cookie season! Follow my instructions and tips below for perfect Peanut Butter cookies!
How to Make the BEST Peanut Butter Cookies
What are the ingredients for Peanut Butter Cookies?
Flour – We are using all-purpose flour for this recipe. Be sure to measure your flour correctly! If you add too much flour, you may end up with tough, hard peanut butter cookies.
Unsalted butter – Always use unsalted butter in baking. It’s important that your butter is at a cool room temperature. Your sticks of butter should give slightly when pressed with your finger but still hold its shape. To be precise, your butter should be about 67°F.
Creamy peanut butter – I don’t recommend using a natural peanut butter – more on that below!
Sugar – We’re using a combination of granulated and light brown sugars here. Brown sugar is made from a combination of granulated sugar with a small amount of molasses. The addition of molasses creates that amazing butterscotch sweet flavor that we all love in cookies, plus it draws in moisture. Cookies made with brown sugar are slightly darker in color, taller in thickness, and a bit more chewy. Learn more about the role sugar plays in your baking here.
An egg – At room temperature. Be sure to use a large egg, about 56 grams in shell. If your egg is too large or too small, that will impact the outcome of your baking greatly.
Vanilla extract – for flavor.
How to make these cookies:
Combine the dry ingredients. In a medium bowl, stir together the flour, baking soda, baking powder, and salt. Set aside.
Cream the butter and sugars. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using an electric hand mixer, beat the butter and sugars until smooth and well combined, about 2 minutes.
Add the remaining wet ingredients to the butter mixture. Beat in the peanut butter until well combined. Beat in the egg and vanilla.
Gradually mix in the dry ingredients. On low speed, gradually add the flour mixture, beating until just combined.
Scoop into cookie dough balls and roll in sugar. In a separate bowl, place the additional granulated sugar. Using a 1.5 Tablespoon cookie scoop, form the dough into balls. Roll dough balls between your palms to smooth, then roll in the granulated sugar before placing on cookie sheets lined with parchment paper or a silicone mat, spacing about 2 inches apart.
Make the criss-cross pattern. Slightly flatten the dough by pressing the back of a fork into each ball of dough twice to create a criss-cross pattern.
Bake. Bake at 350°F for 10 to 12 minutes or until the edges are slightly browned. Let cool on baking sheets for 10 minutes before removing the peanut butter cookies to a wire rack to cool completely.
How to make thick and soft Peanut Butter Cookies:
Peanut butter is one of those ingredients that basically automatically lends itself to a thick texture in cookies. It’s thick and rich all on its own, and that translates to the final result. That’s actually why we press the tines of a fork into the balls of cookie dough: to flatten it into a disk shape. Otherwise the cookies would hardly spread.
Now the key to soft peanut butter cookies is the perfect ratio of PB, butter, flour, and leavening – which is what I believe I’ve accomplished here! Plus a hefty amount of brown sugar, which draws in moisture, for soft and tender cookies.
Lastly, for soft peanut butter cookies, be sure not to over-bake these. They’ll continue to bake from the residual heat of the oven. I find it’s best to remove them *just* before they look completely done so you don’t over do it.
What’s the best peanut butter to use for cookies?
When it comes to baking in general, conventional creamy peanut butter is usually best, both for texture and taste. Some “natural” peanut butter products have too much oil separation and won’t make for a cohesive dough. Crunchy peanut butters also don’t become as cohesive with the additional nuts in there. You can usually get away with the more natural peanut butter options among conventional brands like Skippy, Jif, or Justin’s – as long as they have an ingredient like palm oil or vegetable oil to keep everything smooth; just keep in mind that the cookies made with natural peanut butter will spread a bit more and will be crumblier.
Why do you put a criss-cross pattern on peanut butter cookies?
Pressing a fork into these peanut butter cookies prior to baking helps flatten the cookies slightly, promoting oven spread. The fork marks also encourage the cookies to bake more evenly and brown evenly. If we skipped that step, these cookies are so thick that they would barely spread, and they may not bake all the way through.
Do you have to refrigerate this cookie dough? What does chilling cookie dough actually do?
You do not have to chill this peanut butter cookie dough, but you can if you would prefer! Chilling cookie dough is very similar to marinating meat – things just get so much better if you wait a day or two. The baked cookies become chewier and thicker, and the flavor intensifies. If you don’t have time, no worries. You can bake the dough off right after it’s made – they’ll still be perfectly thick and full of peanut buttery flavor. Learn more about why we chill cookie dough, and the benefits of chilling cookie dough here!
Do I need to refrigerate peanut butter cookies? How to store these cookies:
You do not need to keep these peanut butter cookies in the fridge. They will keep in an airtight container or a ziptop bag for about 3 days at room temperature. Keep a piece of bread or a tortilla in the container with the cookies to keep them soft and chewy, and prevent them from drying out or getting hard as quickly.
Can these Peanut Butter Cookies be frozen?
Yes! Freeze baked cookies in an airtight container for about 1 month. Allow to defrost at room temperature then refresh in a 300°F oven for about 5 minutes, if desired. You can also freeze the disks of peanut butter cookie dough (that have been rolled in sugar and pressed with the fork) in an airtight container for several months. Allow to thaw to room temperature before baking as written. Get all of my tips for freezing cookie dough here!
These Peanut Butter Cookies are absolutely PERFECT and so easy to make! Thick, soft, and slightly chewy with tons of peanutty flavor. Your new go-to Peanut Butter Cookie recipe!
1 1/2sticks (170 grams) unsalted butter, at cool room temperature
1/4cup(50 grams) granulated sugar
3/4cup(150 grams) light brown sugar
3/4cup(200 grams) creamy peanut butter (don’t use “natural” peanut butter)
1large egg
1/2teaspoonvanilla extract
For rolling:
1/3cup(67 grams) granulated sugar
Directions
Preheat the oven to 350°F. Line large rimmed baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed until smooth and well combined, about 2 minutes. Beat in the peanut butter until well combined. Beat in the egg and vanilla. On low speed, gradually add the flour mixture, beating until combined.
Place the granulated sugar for rolling in a separate small bowl. Using a medium spring-loaded cookie scoop, form the dough into 1 1/2 tablespoon rounds. Roll between your palms to smooth, then roll in the granulated sugar before placing on the prepared baking sheets, spacing about 2 inches apart. Slightly flatten the dough by pressing the back of a fork into each ball of dough twice, to create a criss-cross pattern.
Bake for 10 to 12 minutes or until the edges are slightly browned. Let cool on baking sheets for 10 minutes before removing the cookies to a wire rack to cool completely.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
Made these this morning and not only are they delicious, they’re a great looking cookie as well. My husband already ate six of them!!! I followed the directions exactly, including weighing my ingredients, and used Jif creamy peanut butter. Thanks for a great recipe!
I didn’t listen and used crunchy kraft pb and the recipe still work perfectly, these are so good, crunchy outside and chewy inside. Easy to whip up on a weekday.
These cookies aren’t great. Mine came out dry and lacking flavour. I carefully measured my ingredients and used Jif peanut butter. I made them to take to a group function, and they were disappointing. I would not make them again.
Kiersten @ Handle the Heat
— February 17, 2023 at 1:00 pm
Hi Noni! I’m sorry to hear these cookies did not turn out as they should. In case you’re interested in troubleshooting at all, I have a couple of ideas as to what may have gone wrong here. You said you measured your ingredients carefully, but are you weighing your ingredients? Weighing vs. measuring by volume can have a huge impact on your baked goods. It’s so easy to over or under-measure ingredients, especially flour, when measuring by volume – and too much flour is the #1 reason for dry cookies! Tessa talks about how to measure ingredients for best results in this article here. If these cookies just didn’t have enough PB flavor for you, I highly recommend trying out Tessa’s Giant Reese’s Pieces Chocolate Chip Cookies – there’s a TON of delicious PB flavor in those cookies! Happy baking
Excellent! Easy peasy…also easy to eat too many! They are perfect! Not too hard, not too sweet, not too peanut buttery…everything just right! It is a new “go to” cookie recipe. Thanks!
I made these today and while the taste is a perfect peanut butter flavor mine came out quite dry. I am unsure why that is – maybe too much flour? I followed the directions to a T. Next time I will weigh out ingredients and see if that makes a difference. My son absolutely love them.
Hey, these cookies look absolutely amazing and I am planning to make them this Christmas as part of my cookie box. How long will they keep in an airtight container? Thanks
Kiersten @ Handle the Heat
— December 13, 2022 at 9:31 am
Hi Stella! These cookies will stay fresh for about 3 to 5 days in an airtight container. Keep a piece of bread or a tortilla in the container to keep them softer for longer 🙂 Happy baking!
Hi Tessa,
My husband just requested these Peanut butter cookies. He doesn’t eat a lot of cookies but since he asked for yours, I jumped right up & got out my butter & egg
Thanks
Hi Scarlett! Thanks for your feedback! You’re welcome to experiment with that, but I can’t say for sure how much as we haven’t tested it. You can also try using a different brand of peanut butter to see if that helps 🙂 Let me know how it goes!
Wow Wow wow!!! How lucky I was to find this incredible site!
After maybe ten recipes I tried I almost gave up until I found this amazing site, when I went into the site I knew it was right! The detailed explanations, unit of weight per gram is excellent !!, fine raw materials! The cookies came out just right as it should be! Chewy, excellent texture with fine taste! Thank you so much Tessa Professional!
I’m sorry to hear that! I’m obsessed with peanut butter and thought it was the perfect amount! I wonder if maybe it was the brand of peanut butter you used? Maybe it didn’t have as strong of flavor as what I used.
Hi Tessa.. I just discover your website and I love it.. the way you make them look so easy.. amazing.. i have a question, may I change brown sugar for regular granulated one?.. I’m from Venezuela and here brown sugar is really expensive.. I would like to here from you about this.. thank you very much…
NOTE: Please can you share with us a banana brownie recipe o mixed nuts brownie recipe please?… thanks…
Hi, tessa.. I just discover your page and instagram and i absolutly love the way you cook and explained everythig so simple and easy.. I habe a guestion with this recipe. May I change the brown sugar for regular granumated sugar?… I am from Venezuela and here brown sugar is really expensive… i hope you can response… best regards.. I’ll letbypu lnow tomorrow when i try the recipe. Thanks…
Hey Tessa! Love all your recipes! Want to make these for a party this weekend but would prefer making the dough ahead of time so I just need to pop them into the oven the next day. Usually you prefer chilling the dough beforehand which in this case would be practical for me. What do you think, can I make these a day before and finish them straight from the dough or should I bake and then freeze them for the next day? Or are they just as good after 1 day of baking? Thanks in advance! 🙂
I just made these and while they are good, I found the peanut butter flavour a bit mild. I used Kraft smooth peanut butter. I also weighed all of the ingredients. Do you think a different brand of peanut butter might help to add a stronger peanut butter flavour or should I add more peanut butter (i.e. 250grams)?
I flattened these cookies slightly with a fork and they did not spread. They kept the same shape going in the oven. I only baked 4 cookies to see how they would turn out. The dough was dry and gave me the idea to make cut out cookies since they don’t spread. I rolled the dough and cut out cookies and they kept their shape at room temp dough. This recipe is a good peanut butter cut out cookie recipe with no chilling required. I weighed my ingredients when I made this. The texture of these cookies is crumbly edges and a soft middle similar to a soft batch cookie. This is not my personal preference in texture but I made these for work and some of my co-workers liked them a lot.
The absolute best Peanut butter cookie recipe! Comes out perfect everytime. They are soo good, it is now required in my house to have these on hand at ALL TIMES.
These are freaking amazing!! I’ve made these about ten times & they always come out delicious. I’ve had them rolled in sugar & without. The sugar really brings a beautiful look & extra little crunch yet super soft middle.
Hi Tessa
I want to make nutella stuffed peanut butter cookies, which you do have a recipe for but the measurements for it are all by volume instead of weight and I really prefer to use weight for more consistent, predictable results. This recipe is very similar to the nutella stuffed recipe, same total amount of sugar but more brown sugar in this one and this one has more flour.
Do you know if the reason the nutella stuffed recipe has less flour is because of the nutella or because it’s just an older (possibly less tested?) recipe? I’m thinking I’ll use this recipe with the instructions for stuffing with nutella, unless there is a reason not to do that.
I made these for the first time and they were a hit with everyone. I found that rolling the balls in sugar made them crunchier, so I like it better without rolling them. These are nice, chewy and not too sweet!
The cups and grams measurements are not adding up. 302 grams of flour is equivalent to about 1 and 1/4 cups and 2 tablespoons i believe. and the sugars are each 3/4 cups but the grams are different. Which measurement is correct? Grams?
Sorry i meant the brown sugar and the peanut butter are different. The cups are the same but the grams are different.
3/4 cup (150 grams) light brown sugar
3/4 cup (200 grams) creamy peanut butter
Wow!! Wonderful cookies!! I added chocolate chips to mine and they were perfect!! I made them again using cookie butter instead of pb and they were amazing too!! Thanks for a great recipe!!!! ♥️
this recipe is perfect , it is one of my favorites! I am thinking about using the exact same recipe to make nutella cookies. Instead of peanut butter I will use nutella.What do you think?
I made the peanut butter cookies OMG they are amazing!!!!! took them to work everyone loved them. I will definitely be checking out more of your cookie recipes .
I also tagged#handletheheat on my Instagram page with a picture of the cookies I made.
Thanks Karen
I made these as soon as I got the recipe yesterday. I followed the directions exactly. They are a nice cookie, but I find them a bit dry…next time I would bake a little less, as my edges weren’t browning so I think I overbaked them a bit. I am also not liking the sugar on the outside, so I would omit that next time. So, I will try this recipe one more time with the above changes and then review it again.
Tessa,
Have made several of your creations and am very pleased with the results, so thank you for sharing them.
On the PB cookies, is the sugar roll absolutely necessary to the flavor ?
Thank you
I love peanut butter and love these cookies. They are the right texture soft with a nice crumb like the Pb cookies we used to make as kids. They are going to be perfect when we make s’mores with them later on tonight! I noticed when you rate the recipe, it automatically clicks on “I made this” maybe you should change that so people aren’t misled with a 2 star rating when clearly that’s crazy!
Yay! So glad to hear that. I’m not sure I’m understanding your comment re: recipe rating. The “I made this” box gets ticked because the rating is meant to allow for feedback from only people who have actually made the recipe 🙂
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
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Made these this morning and not only are they delicious, they’re a great looking cookie as well. My husband already ate six of them!!! I followed the directions exactly, including weighing my ingredients, and used Jif creamy peanut butter. Thanks for a great recipe!
I didn’t listen and used crunchy kraft pb and the recipe still work perfectly, these are so good, crunchy outside and chewy inside. Easy to whip up on a weekday.
These cookies aren’t great. Mine came out dry and lacking flavour. I carefully measured my ingredients and used Jif peanut butter. I made them to take to a group function, and they were disappointing. I would not make them again.
Hi Noni! I’m sorry to hear these cookies did not turn out as they should. In case you’re interested in troubleshooting at all, I have a couple of ideas as to what may have gone wrong here. You said you measured your ingredients carefully, but are you weighing your ingredients? Weighing vs. measuring by volume can have a huge impact on your baked goods. It’s so easy to over or under-measure ingredients, especially flour, when measuring by volume – and too much flour is the #1 reason for dry cookies! Tessa talks about how to measure ingredients for best results in this article here. If these cookies just didn’t have enough PB flavor for you, I highly recommend trying out Tessa’s Giant Reese’s Pieces Chocolate Chip Cookies – there’s a TON of delicious PB flavor in those cookies! Happy baking
Excellent! Easy peasy…also easy to eat too many! They are perfect! Not too hard, not too sweet, not too peanut buttery…everything just right! It is a new “go to” cookie recipe. Thanks!
I made these today and while the taste is a perfect peanut butter flavor mine came out quite dry. I am unsure why that is – maybe too much flour? I followed the directions to a T. Next time I will weigh out ingredients and see if that makes a difference. My son absolutely love them.
Hi Lauren! I can almost guarantee there was too much flour in there if these cookies seemed too dry. When measuring by volume, it’s so easy to accidentally add too much flour! Tessa talks about how to best measure ingredients to ensure accuracy every time, in this article here! I’m glad your son loved them regardless! 🙂
Hey, these cookies look absolutely amazing and I am planning to make them this Christmas as part of my cookie box. How long will they keep in an airtight container? Thanks
Hi Stella! These cookies will stay fresh for about 3 to 5 days in an airtight container. Keep a piece of bread or a tortilla in the container to keep them softer for longer 🙂 Happy baking!
Made these today and I can honestly say these are the best tasting peanut butter cookies I’ve had! They were so easy to make also! So so good!
Hi Lindsey! I’m so happy to hear that you loved these peanut butter cookies! Thank you so much for taking the time to let us know 🙂
Hi Tessa,
My husband just requested these Peanut butter cookies. He doesn’t eat a lot of cookies but since he asked for yours, I jumped right up & got out my butter & egg
Thanks
So happy to hear how much your husband loves this recipe, Alice!
Can I add more peanut butter to the recipe? My family wants more peanut butter flavor!
Hi Scarlett! Thanks for your feedback! You’re welcome to experiment with that, but I can’t say for sure how much as we haven’t tested it. You can also try using a different brand of peanut butter to see if that helps 🙂 Let me know how it goes!
Wow Wow wow!!! How lucky I was to find this incredible site!
After maybe ten recipes I tried I almost gave up until I found this amazing site, when I went into the site I knew it was right! The detailed explanations, unit of weight per gram is excellent !!, fine raw materials! The cookies came out just right as it should be! Chewy, excellent texture with fine taste! Thank you so much Tessa Professional!
So happy to hear that, Aviad! Thanks for taking the time to let us know, we appreciate it!
I made these last year at Christmas time. People loved them. One person who said she doesn’t usually like peanut butter Loved them.
So happy to hear they were such a hit, Lisa! Thanks for the letting us know 🙂
not enough peanut butter!…. I’ve made many PB cookie recipes and this one needed more PB. They are soft but that’s it.
I’m sorry to hear that! I’m obsessed with peanut butter and thought it was the perfect amount! I wonder if maybe it was the brand of peanut butter you used? Maybe it didn’t have as strong of flavor as what I used.
Hi Tessa.. I just discover your website and I love it.. the way you make them look so easy.. amazing.. i have a question, may I change brown sugar for regular granulated one?.. I’m from Venezuela and here brown sugar is really expensive.. I would like to here from you about this.. thank you very much…
NOTE: Please can you share with us a banana brownie recipe o mixed nuts brownie recipe please?… thanks…
Hi, tessa.. I just discover your page and instagram and i absolutly love the way you cook and explained everythig so simple and easy.. I habe a guestion with this recipe. May I change the brown sugar for regular granumated sugar?… I am from Venezuela and here brown sugar is really expensive… i hope you can response… best regards.. I’ll letbypu lnow tomorrow when i try the recipe. Thanks…
Hey Tessa! Love all your recipes! Want to make these for a party this weekend but would prefer making the dough ahead of time so I just need to pop them into the oven the next day. Usually you prefer chilling the dough beforehand which in this case would be practical for me. What do you think, can I make these a day before and finish them straight from the dough or should I bake and then freeze them for the next day? Or are they just as good after 1 day of baking? Thanks in advance! 🙂
Hi Alina! You can follow my tips for freezing cookie dough to make cookies ahead of time in this post here: https://handletheheat.com/how-to-freeze-cookie-dough/. Hope these cookies are a hit at your party!
Hi Tessa:
I just made these and while they are good, I found the peanut butter flavour a bit mild. I used Kraft smooth peanut butter. I also weighed all of the ingredients. Do you think a different brand of peanut butter might help to add a stronger peanut butter flavour or should I add more peanut butter (i.e. 250grams)?
Thanks.
I flattened these cookies slightly with a fork and they did not spread. They kept the same shape going in the oven. I only baked 4 cookies to see how they would turn out. The dough was dry and gave me the idea to make cut out cookies since they don’t spread. I rolled the dough and cut out cookies and they kept their shape at room temp dough. This recipe is a good peanut butter cut out cookie recipe with no chilling required. I weighed my ingredients when I made this. The texture of these cookies is crumbly edges and a soft middle similar to a soft batch cookie. This is not my personal preference in texture but I made these for work and some of my co-workers liked them a lot.
The absolute best Peanut butter cookie recipe! Comes out perfect everytime. They are soo good, it is now required in my house to have these on hand at ALL TIMES.
Haha YAY! This makes me so happy, Brianna!
These are literally melt in your mouth delicious! I’ve never thought of a peanut butter cookie as delicate, but these are that. So good.
So happy you loved these cookies! Yay!
These are freaking amazing!! I’ve made these about ten times & they always come out delicious. I’ve had them rolled in sugar & without. The sugar really brings a beautiful look & extra little crunch yet super soft middle.
Godddd these cookies are so delicious!!! gosh super duper yummy! can’t wait to try more!! Love it!
Hi Tessa
I want to make nutella stuffed peanut butter cookies, which you do have a recipe for but the measurements for it are all by volume instead of weight and I really prefer to use weight for more consistent, predictable results. This recipe is very similar to the nutella stuffed recipe, same total amount of sugar but more brown sugar in this one and this one has more flour.
Do you know if the reason the nutella stuffed recipe has less flour is because of the nutella or because it’s just an older (possibly less tested?) recipe? I’m thinking I’ll use this recipe with the instructions for stuffing with nutella, unless there is a reason not to do that.
I made these for the first time and they were a hit with everyone. I found that rolling the balls in sugar made them crunchier, so I like it better without rolling them. These are nice, chewy and not too sweet!
OMG!! Made these for Monday Pandemic Baking Monday lol… and these are FANTASTIC! I love your blogs and reasoning why you do what ya do! Thank you!
I usually use Skippy Natural Creamy peanut butter. You say don’t use natural in the recipe. Why?
Thanks for the tips appreciated your work.
The cups and grams measurements are not adding up. 302 grams of flour is equivalent to about 1 and 1/4 cups and 2 tablespoons i believe. and the sugars are each 3/4 cups but the grams are different. Which measurement is correct? Grams?
Sorry i meant the brown sugar and the peanut butter are different. The cups are the same but the grams are different.
3/4 cup (150 grams) light brown sugar
3/4 cup (200 grams) creamy peanut butter
3/4 cup of peanut butter weighs more than 3/4 cup light brown sugar.
Thank you for the recipe, I love cookies so much.
I love cookies so much, thanks for great recipe and step by step tips 😉
Wow!! Wonderful cookies!! I added chocolate chips to mine and they were perfect!! I made them again using cookie butter instead of pb and they were amazing too!! Thanks for a great recipe!!!! ♥️
this recipe is perfect , it is one of my favorites! I am thinking about using the exact same recipe to make nutella cookies. Instead of peanut butter I will use nutella.What do you think?
Good evening,
I made the peanut butter cookies OMG they are amazing!!!!! took them to work everyone loved them. I will definitely be checking out more of your cookie recipes .
I also tagged#handletheheat on my Instagram page with a picture of the cookies I made.
Thanks Karen
I made these as soon as I got the recipe yesterday. I followed the directions exactly. They are a nice cookie, but I find them a bit dry…next time I would bake a little less, as my edges weren’t browning so I think I overbaked them a bit. I am also not liking the sugar on the outside, so I would omit that next time. So, I will try this recipe one more time with the above changes and then review it again.
Hopefully these changes will make them work for you 🙂
Tessa,
Have made several of your creations and am very pleased with the results, so thank you for sharing them.
On the PB cookies, is the sugar roll absolutely necessary to the flavor ?
Thank you
It’s traditional to PB cookies, but if you don’t like that you can skip 🙂
I’m sorry but your videos popping up over the recipe I am trying to read are SO annoying!!!!
Hi Kay – I’m sorry to hear that! You should be able to press the X to close out of them 🙂
I love peanut butter and love these cookies. They are the right texture soft with a nice crumb like the Pb cookies we used to make as kids. They are going to be perfect when we make s’mores with them later on tonight! I noticed when you rate the recipe, it automatically clicks on “I made this” maybe you should change that so people aren’t misled with a 2 star rating when clearly that’s crazy!
Yay! So glad to hear that. I’m not sure I’m understanding your comment re: recipe rating. The “I made this” box gets ticked because the rating is meant to allow for feedback from only people who have actually made the recipe 🙂
Oh in a perfect world people follow directions but looks like the comment I was referring to was deleted. Keep up the good work cookie queen