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The best (and easy) peanut butter cookies

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These are truly the best peanut butter cookies I’ve ever tried! It’s not only my opinion – everybody around me loves them too and asks for a recipe! I’ve posted about these cookies last year, and here I am writing about them again!

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The cookies have a perfect brownie-like texture: both chewy and soft at the same time.

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There is just the right amount of peanut butter: not too much and not too little. You can use a regular peanut butter, such as JiF, and you can use natural one too. You can use regular crunchy one and natural crunchy peanut butter. I’ve tried them all, and the recipe works well! If you use natural peanut butter, the cookie will come out just a little bit dryer but the difference is really hardly noticable, if you make sure to sift or aerate your flour (see the note below, under recipe instructions) – it’s very important not to overpack the flour in a measuring cup so that the cookie does not come out dry!

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You can definitely taste a peanut butter in this cookie, and yet it’s not like you’re eating overly rich peanut butter cookies.

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The seemingly unimportant step of rolling these cookies in granulated sugar right before putting them in the oven is the reason why these cookies look so pretty (almost like sugar cookies), why they are light in color and have beautiful cracks on top. Coating these cookies in sugar before baking serves two purposes: 1) The cookies acquire lighter, much more attractive color when sugar coated. If you don’t roll these cookies in sugar, they will come out much darker, almost looking like dark peanut butter. Rolled in sugar, they come out looking like sugar cookies! 2) Rolling cookies in sugar gives them a nice soft crunch on the outside of the cookie.

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For cookies to have that nicely rounded, puffed up shape, roll them in balls between the palms of your hands and then roll each cookie ball in sugar. If the cookie dough is too soft for you to work with, let it chill in the refrigerator for 30 minutes before rolling.

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The result are amazingly yummy cookies that are popular with kids and adults alike! They have a moist, almost brownie-like texture and only get better as the days pass by. Keep them in air-tight container and they will last you for up to 2 weeks – that is,if you’re disciplined enough not to eat them all the first day!

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The best (and easy) peanut butter cookies

Total Time: 30 minutes

Yield: 15-18 cookies

The best (and easy) peanut butter cookies


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  • 1/4 cup creamy peanut butter (can use natural one too)
  • 2 tablespoons unsalted butter, room temperature (not melted - just let the butter from refrigerator sit on the counter for about an hour or so)
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour, sifted or aerated (see important note below!)
  • 1/2 teaspoon baking powder
  • 2 tablespoons granulated sugar for coating


    Important note about properly measuring flour using measuring cups:
  1. The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dry dough! 🙂
  2. Preheat oven to 350 degrees Fahrenheit. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined. Add an egg and vanilla, and continue beating until creamy.
  3. In a separate bowl, whisk together flour, baking powder. Gradually add dry ingredients from step 2 to wet ingredients in step 1, beating on low speed.
  4. Prepare baking sheet by lining it with parchment paper or lightly greased aluminum foil. Place granulated sugar on a plate. Roll spoonfuls of cookie dough into balls, rolling each ball between your hands. Roll balls in sugar to coat them completely.
  5. Place cookie balls 2 inches apart on a prepared baking sheet. Bake until cookies begin to puff up slightly, about 12 minutes, until cookies just brown around the edges and crackle on top. Remove from oven and let the cookies cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.


Adapted from Martha Stewart


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{ 155 comments… add one }
  • Monique July 16, 2014, 3:34 pm

    Ummm…ok..twist my arm:)
    They do look good..
    Made your strawberry Nutella crepes for j
    Jacques and Noah ..A hit.
    Thank you so much

  • Matt @ Runner Savvy July 16, 2014, 8:01 pm

    YUM! I <3 peanut butter cookies 🙂

  • Becky Turner July 16, 2014, 8:42 pm

    The instructions say to mix the flour, baking soda, and salt but no salt quantity is given in the ingredient list. Should it be 1/8 tsp.? It looks like your version is roughly 1/2 the quantity of the Martha Stewart version. Can’t wait to taste these–we’re working on a batch right now!

    • Julia July 24, 2014, 2:37 pm

      Yes, 1/8 teaspoon of salt, if you would like to use salt. I usually don’t even use salt because many peanut butters already have some salt. I updated the recipe (to remove salt).

      • Shadia September 12, 2014, 3:44 am

        Hi Julia,
        planning to make these, just a quick question.. Becky posted “baking soda”… but in the recipe it says baking powder…?! Just wanted to clear things before I start with the cooking 😀 THank you!

        • Julia September 12, 2014, 2:24 pm

          Shadia, it’s definitely baking powder! 🙂

        • David Myers November 20, 2017, 12:12 am

          Yes..it is Baking SODA…. BAKING POWDER is used in Cakes ….. Not..Cookies…

          • Rosie December 6, 2017, 5:33 pm

            Not necessarily David!

  • cheri July 16, 2014, 10:18 pm

    Peanut butter, avocado and potatoes are my favorite things. Love this recipe, these are perfect!

    • Julia July 24, 2014, 2:39 pm

      Thank you, Cheri!

  • Cindy @ Pick Fresh Foods July 17, 2014, 12:53 am

    2 weeks?! Is it possible for any cookie to be around that long?! Definitely not in my house :D. I love a good peanut butter cookie and these sound perfect. Pinning!

    • Julia July 24, 2014, 2:40 pm

      I know, these never last 2 weeks in my house either – I can eat all of them myself in a matter of just a few days.

  • [email protected] July 17, 2014, 4:57 am

    I have to try these! Look so simple and delicious!

    ela h.

    • Julia July 24, 2014, 2:41 pm

      They are so delicious, Ela!

    • Nancy December 12, 2016, 9:21 am

      Could you add a Hershey kiss on them?

      • Julia December 17, 2016, 7:15 pm

        Yes, you can. Bake cookies for 7 minutes first, remove from the oven, add hershey kisses, and bake for another 5 to 7 minutes.

  • Monica July 17, 2014, 6:33 am

    I want to just bite into one of these right this second. Peanut butter cookies with a brownie-like texture…how can you not love that!

  • Angie (@angiesrecipess) July 17, 2014, 6:34 am

    Easy to put together and very delicious!

  • Shashi @ runninsrilankan July 17, 2014, 7:44 am

    Coating these cookies in sugar before baking serves not 2 but 3 purposes – the third purpose is it makes me giddy! BAH to air tight containers – there’s no way any of these will make it more than 2 hours in my home! 🙂

  • [email protected] July 17, 2014, 9:21 am

    I love soft and chewy cookies. These peanut butter cookies look like they have the perfect texture Julia!

  • lara July 17, 2014, 12:20 pm

    i don’t see how much salt to add.

    • Julia July 24, 2014, 2:42 pm

      Lara, I do not like to add salt to peanut butter cookies, because to me there is already enough salt from the peanut butter. But, you could add 1/8 teaspoon, if you like.

  • Deb July 17, 2014, 12:30 pm

    I have no doubt that these scrumptious Peanut Butter Cookies are the best! Such a comforting cookie recipe!

  • Consuelo - Honey & Figs July 17, 2014, 1:37 pm

    Ohh they do look like the best Peanut Butter cookies ever! The texture seems flawless 🙂

    • Julia July 24, 2014, 2:42 pm

      Thank you, Consuelo!

  • Laura Dembowski July 17, 2014, 1:53 pm

    Oooh, a brownie like texture in peanut butter cookies??? Sounds fab! Love the trick of rolling them in sugar too!

  • WOW!! These really do look like the best pb cookies!! They look so soft and chewy!! YUM 🙂 Great recipe!

    • Julia July 24, 2014, 2:43 pm

      They taste even better than they look! 🙂

  • Nicole July 17, 2014, 4:42 pm

    Those look amazing and chewy! Yum. Will have to try this recipe.

    • Julia July 24, 2014, 2:43 pm


  • Adri July 17, 2014, 5:06 pm

    What darling little cookies! My husband just swoons over Peanut Butter Cookies, so I will have to give your version a try. I bet the brown sugar adds a nice bit of moisture and a lovely depth of flavor. Thanks!

    • Julia July 24, 2014, 2:44 pm

      Brown sugar does make them perfectly moist, along with the peanut butter! 🙂

  • Alex | Thrifty Below July 17, 2014, 7:42 pm

    These look amazing and your pictures are so beautiful! My mom has a similar recipe but puts a chocolate star on each one when they get out of the oven.

  • Juliana July 17, 2014, 7:59 pm

    I love chewy cookies, more than the crispy ones…and these just look perfect, especially when “easy” is present.
    Thanks for the recipe Julia…hope you are having a colorful week 😀

    • Julia July 24, 2014, 2:45 pm

      Thank you, Juliana! I also prefer chewy cookies to crispy ones.

  • Daniela July 17, 2014, 8:42 pm

    OMG, if they are as good as they look ( and I’m sure they taste even better)
    this s a peanut cookie dream come true.
    Thanks for sharing, Julia

    • Julia July 24, 2014, 2:46 pm

      They do taste even better than they look. I am glad the photos came out well and they show the thickness and the amazing texture of these cookies.

  • Holly | Beyond Kimchee July 17, 2014, 10:26 pm

    I happened to have a several jar of peanut butter in my pantry right now and this is inspiring me to make batches of peanut butter cookies. I love the simpleness of the recipe. I must give it a try soon!

    • Julia July 24, 2014, 2:47 pm

      Making these cookies is a quick way to get rid of peanut butter in any house! 🙂

  • Elaine July 18, 2014, 5:06 am

    peanut butter is great. And I almost get all of those ingredients within my kitchen. Thanks for bring such an easy recipe. I will feed myself some.

  • Kayle (The Cooking Actress) July 18, 2014, 7:25 pm

    These def. look like THE BEST pb cookies!!! I love the texture

  • Thalia @ butter and brioche July 22, 2014, 5:21 pm

    yum.. these look seriously SO good.. dont think you can ever go wrong with peanut butter cookies. love it!

    • Julia July 24, 2014, 2:48 pm

      I agree – can’t go wrong with peanut butter cookies. Super easy to make, too!

  • Sarah C July 30, 2014, 6:40 pm

    Just made them. I was very careful about sifting the flour, but they turned out very pale and kind of flat-ish. Didn’t crackle at all either, and they were so soft it was near impossible to roll them, but we sort of managed LOL!! Don’t know what I did wrong – at least they were delicious!

    • Julia August 5, 2014, 2:47 pm

      Sarah, did you melt the butter or let it soften at room temperature? I use room temperature butter that still holds its shape (let it sit out on the counter for about 1 hour out of the refrigerator). Do not melt it. The peanut butter should be room temperature too (not heated). When I rolled raw cookie balls in white sugar, my cookies actually held their ball shape through the rolling – because I specifically used room temperature (not melted) butter and room temperature peanut butter. That ensured that my cookies actually held their ball shape very well. Did your cookies hold their ball shape after you rolled them in sugar? I also found that when I use natural peanut butter – I have to sift the flour. When I use creamy peanut butter brand, such as JiF, not sifting the flour actually adds more flour to the recipe and cookies hold their shape better (because creamy peanut butter (JiF) is softer and oilier than natural one, thus by not sifting, and, therefore, having extra flour, you compensate for extra-creaminess of JiF). By the way, I always thought this recipe was quite forgiving: once, I even stuck Rolos in the center of these cookies and another time sprinkled the tops of cookies with colorful sprinkles)

      • Sarah C August 6, 2014, 7:36 am

        Hi Julia,

        wow, a reply from a blog author, not too often that happens for me LOL. Thanks!!

        Yes I used room temp butter, although it had been VERY humid and hot, weather-wise, all that week which I know can affect baking sometimes. I used Planter’s creamy peanut butter, not a natural one or anything but it is somewhat lower in calories than most other peanut butters – maybe that’s due to having slightly less oil (just guessing but I can see how that could affect things). As far as holding their shape, getting them into balls was tricky but doable but the action of rolling them made them super soft and sticky so that they didn’t “roll” in the sugar at all, I had to nudge them around the sugar plate until they were coated. But once they were coated (and all lumpy bumpy from being bumped around the plate lol), yes they did keep their shape on the cookie sheet pretty well.

        Another factor that may have come into play is that I have been lately trying to bake by weights – so I sifted flour into my 3/4 cup Tupperware measure until it was full, and came out with 88 grams of sifted flour. I had checked on a conversion site, Pastry Scoop, and it had said that 3/4 cup sifted All Purpose Flour would weigh less, 70-something grams. But I am still getting used to weighing ingredients and I second guessed them and myself and probably used too much flour in the end.

        Like I said they were delicious though and we liked them enough to keep experimenting till we get it right. Once that happens we’ll start adding Rolos or mini PB Cups! I love a forgiving cookie recipe 🙂

        • Julia August 7, 2014, 2:28 pm

          Interesting – so, I wonder, when your cookie balls were raw (as you were rolling them) were they easy to shape into balls (soft and pliable) or where they too hard to shape into balls (a little coarse and sometimes pieces of dough not sticking well, separating)? If the second is true, I am guessing you did use too much flour, coupled with lower fat peanut butter. That would also explain why sugar would not stick to the cookie balls as you were rolling them. I can tell you that when I roll these cookies in sugar – it’s effortless 🙂 – the cookies just coat themselves beautifully. 🙂 It did happen to me once that I used a very natural, tough and very dense peanut butter (I would say it was quite old peanut butter too 🙂 ), and the cookies came out denser and rolling them in sugar wasn’t as easy (because that natural peanut butter I used hardly had any oil compared to regular one – all of the oil was concentrated on top of the peanut butter in a container, as it separated, and I didn’t add any of that oil to the cookie dough). Those cookies were still delicious but not as soft and fluffy as these ones on the photo.

          • Sarah C August 8, 2014, 8:34 am

            They were not that easy to shape into balls… not DIFFICULT, not “dough bits falling off” or anything – they were SUPER soft. Having a light enough touch to not squish them was tricky (my 10 year old couldn’t manage it, he got frustrated). It’s not that the sugar didn’t stick to the dough balls, the trouble with sugaring them was that they were so soft that when I even gently put them in the sugar dish they flattened a bit and didn’t hold their shape well enough to ROLL – they were so soft & sticky ;). I don’t know how old PB has to be to count as “old peanut butter,” but I made these cookies out of 2 tubs of it, with most of the PB coming from a jar I haven’t used since school ended in mid-June.

            Also I live in So. California and it’s always warm plus lately it has been humid; maybe I ought to try chilling the dough for 30-60 minutes next time (which happens to be, I think, TODAY). I’ll update you if you wish!

          • Kim S October 17, 2015, 8:25 pm

            I had the same problem I used an all natural peanut butter with honey and room temp peanut butter and butter, fell flat and wouldn’t hold shape even when I add more flour 🙁

  • Mary August 2, 2014, 10:22 am

    Do you sift the flour before you put it in the measuring cup or measure first then sift?

  • Mary August 2, 2014, 10:26 am

    So sorry just checked the recipe again and got my flour question answered! They look delicious!

    • Julia August 5, 2014, 2:40 pm

      I do sift flour before measuring, or just aerate it by fluffing it up. I found that if I use natural peanut butter (which is not as oily as, say, regular creamy peanut butter brand), then I better sift flour really well. If I use a regular creamy peanut butter (not natural), sifting actually is not even that important. Cookies might come out a little bit tougher but if you make sure to not overbake them (bake maximum for 12 minutes at 350 Fahrenheit) – they will be excellent even if they are a bit tougher. This is a very forgiving recipe. 🙂

  • Andrea August 4, 2014, 11:53 pm

    While these cookies tasted great, they looked NOTHING like the above photo. Did you roll your cookies in sugar after they baked as well? After mine baked the sugar must have dissolved or something, because there was no trace of having rolled it in sugar. I even doubled rolled the second batch to make sure… and still… they look pretty plain after pulling them out of the oven. Taste good. But not pretty like yours.

    • Julia August 5, 2014, 2:32 pm

      Andrea, did your cookies flatten out more than mine? When I rolled raw cookie balls in white sugar, my cookies actually held their ball shape through the rolling – because I specifically used room temperature (not melted) butter and room temperature peanut butter. That ensured that my cookies actually held their ball shape very well. I am thinking could you have used melted butter instead? By the way, I’ve made these cookies on a regular basis for about 4 years now. One of the most fool-proof recipes I ever made …. 🙂 I even stuck Rolos in the center of these cookies (see recipe and photos here) and sprinkled the tops of cookies with colorful sprinkles (recipe and photos here) – the cookies still came out quite good-looking, with crackles and everything. 🙂

  • Irma August 8, 2014, 11:27 am

    They r lovely, so yummy! They’re not going to last till tonight.

    • Julia September 8, 2014, 2:26 pm

      Irma, thank you! 🙂

  • Lacey D August 8, 2014, 2:08 pm

    Just baked a batch! They came out crackly and look amazing. As for the taste, they are EXACTLY like you said! I might have to make another batch! Thank you so much this is my new favorite!

    • Julia September 8, 2014, 2:26 pm

      Lacey, thank you so much for your kind comment! So happy you’re enjoying the cookies!

  • Melanie August 9, 2014, 9:53 am

    It’d be great if you gave the flour measurement by weight. All this talk about the “right” way to meSure your flour, when all it actually takes is a kitchen scale.

    • Julia September 8, 2014, 2:26 pm

      Yes, it would be nice to have a kitchen scale. Someday I’ll buy it! 🙂

  • tearliner August 11, 2014, 5:50 pm

    You are right, these are super easy and also the best peanut butter cookies recipe I’ve ever tried! They did not look like the photos though. The cookies were light colors, sparkling because of the sugar, soft and chewy inside, slightly crispy outside as well… But they were flat! I think it’s because it was too hot. I used room temp butter and peanut butter! Still, they were super yummy!!

    • Julia September 4, 2014, 2:27 pm

      Thank you for your sweet comment! So sorry the cookies came out on the flat side. 🙁 Here are several suggestions to fix it:

      1) Do not sift the flour. Add more flour to the cookie dough – 1 or 2 tablespoons, or more if the problem persists.
      2) Alternatively, use “rougher” peanut butter, such as natural peanut butter or natural peanut butter with chunks – vs. creamy peanut butter.
      3) Or, put the cookie dough in the freezer for 30 minutes, before rolling the cookies into the balls.

  • Rhonda Hopkins August 12, 2014, 12:30 pm

    I would like to email you privately if that is okay. You cookies look amazing. I have been making my Mom’ peanut butter cookie recipe for years and everyone says it is the best they have ever tasted! I think so too! But I would love to try your recipe here. If you’d like, please email me privately, thanks!

  • Katey August 23, 2014, 2:02 pm

    My son and I made these this morning. We agree these are the best peanut butter cookies either of us have ever had. My only complaint is one batch does not make nearly enough! Have you doubled this recipe before? Or would it be better to make two separate batches?
    Thank you, these are awesome!

    • Julia September 4, 2014, 2:24 pm

      Katey, I have successfully doubled the batch before! 🙂
      Thank you for commenting – very happy you liked the cookies!

  • Lori S September 3, 2014, 10:43 pm

    I made these and they were by far the best peanut butter cookies I’ve had! But I did have the same problem Sarah C was mentioning. I used room temp, not melted, butter and room temp peanut butter. They would not stay in balls, they would flatten out when trying to roll in sugar and even flatter after they baked. Do you have any suggestions for me for next time?

    • Julia September 4, 2014, 2:23 pm

      Lori, thank you for stopping by! So glad you liked the cookies. I have 3 suggestions to fix this issue:

      1) Add more flour to the cookie dough – 1 or 2 tablespoons, or more if the problem persists.
      2) Alternatively, use “rougher” peanut butter, such as natural peanut butter or natural peanut butter with chunks – vs. creamy peanut butter.
      3) Or, put the cookie dough in the freezer for 30 minutes, before rolling the cookies into the balls.

  • Mira September 9, 2014, 2:35 am

    hello, what can i replace the egg with?

    • Julia September 9, 2014, 2:24 pm

      You can replace an egg by making a slurry with chia seeds. Combine 3 tablespoons hot boiling water with 1 tablespoon chia seeds, mix and let it sit for about 10 minutes until a very thick gel-like slurry forms. You can use that to replace 1 egg.

  • J.D. September 13, 2014, 3:21 pm

    Just made these, in fact I doubled the recipe! They look exactly as pictured and are delicious:) I live in NE and it’s a rainy damp day here and that didn’t affect the cookies at all. I think that as one readers comment said, too soft, might be due to over incorporating the flour.
    Thank you for such a great recipe!

    • Julia September 15, 2014, 3:08 pm

      J.D. – thank you for sharing that your success with making these cookies! 🙂 I am glad that they look like on the picture. I’ve made these so many times, and it’s one of the most easy, fool-proof recipes for me. For me, the key 1) is to use butter that is not melted but just soft (take it out of the fridge and let it sit on the counter for 1 hour) and 2) sift the flour.

  • Laurie September 15, 2014, 9:16 pm

    I made the recipe exactly as you have written. I use jif natural peanut butter. I had the same problem as Sarah C. They were too soft to even roll into a ball. I added more flour until it could at least some what form a ball. Stuck all over my hand so I scooped into a ball and then dropped it into the sugar to roll. Once on the pan they started to flatten on their own. I live in Texas so maybe it is the humid weather. I will have to taste them to see if I will have to try more flour next time or just deal with stickiness of the dough! They are looking good though!

    • Julia September 17, 2014, 2:51 pm

      Laurie, thanks for sharing your experience with these cookies. 🙂 Did you melt the butter or was it at room temperature, still holding its shape? If the cookie dough is so sticky, I would stick it in the freezer or refrigerator for about 30 minutes or more to help it solidify, and then start making cookie balls.

  • sharon September 18, 2014, 1:53 am

    On the ingredients list, it says one egg, but your instructions say ” Add eggs…” How many eggs are needed?

    • Julia September 19, 2014, 2:26 pm

      Sharon, it’s 1 egg, I just corrected the instructions. 🙂

  • Eileen September 18, 2014, 7:59 pm

    YUMMY! I made these tonight. Followed your recipe pretty much to the letter – cookies turned out very similar. Blogged about them. Will definitely make again! Nice blog you have here 🙂

    • Julia September 19, 2014, 2:23 pm

      Eileen, I just went over to your site – the cookies came out great! I am glad you liked them!

  • Laura September 28, 2014, 2:17 pm

    Oh my god these look so thick and delicious. Simply melt in the mouth!

    • Julia September 30, 2014, 3:04 pm

      Thank you, Laura! 🙂

  • Lindsey September 29, 2014, 1:33 pm

    Is there any way to make these gluten free? Can I substitute almond flour?

    • Julia September 30, 2014, 3:06 pm

      Yes, you can substitute almond flour. I’ve made the gluten free version of these before by increasing the amount of peanut butter, increasing 1 egg to 2 eggs, without adding any almond flour or any other flour to replace regular flour. They tasted almost the same, except they were a bit tougher in texture.

      • Jaimie November 30, 2014, 5:43 pm

        Can I substitute whole wheat flour for all purpose flour? Or would you recommend eliminating flour all together and using your directions in the above post? Thank you so much! I can’t wait to try these.

  • Pam October 7, 2014, 8:27 am

    I have a ginger cream molasses cookie that I roll in turbinado sugar before baking; they look beautiful coming out of the oven. Do you think rolling the peanut butter balls in this sugar would work? I can’t imagine it wouldn’t, but thought I would check first. Looking forward to making these for my family! Thank you.

    • Julia October 8, 2014, 2:52 pm

      Hi Pam, I’ve never used turbinado sugar even though thanks to you I just read that it’s a much better sugar for you, health-wise. 🙂 It seems like this sugar is often used as topping for cookies, so I don’t see why it wouldn’t work here

  • Cindy October 20, 2014, 1:58 pm

    I tried these and loved them! They looked and tasted exactly as you described. Thank you!

    • Julia October 22, 2014, 3:09 pm

      Cindy, thank you! I am glad you liked them. Thanks for stopping by!

  • The Good Taste (Beatriz) November 2, 2014, 11:58 am

    I definitely will try to make them, they look delicious; perfect to spend the Sunday afternoon…pitty the supermarket is closed, otherwise I will run to get all the ingredients and preheat the oven 🙂

    • Julia November 3, 2014, 3:06 pm

      Yes, these are great to snack on while watching movies on Sunday night. 🙂

  • Jeff November 9, 2014, 2:50 pm

    I just made a batch of these. Good ! Needs more peanut butter for my taste!

    • Julia November 11, 2014, 2:50 pm

      Thank you! More peanut butter never hurts.

  • Aly November 10, 2014, 11:13 pm

    I never leave comments, but I made these tonight and they taste amazing!!! They were too sticky to roll so I sprinkled the sugar on top, but otherwise everything went even better than I expected.

    • Julia November 11, 2014, 2:50 pm

      Aly, thank you! Glad you liked the cookies! Nice to know that “everything went even better than expected”. 🙂

  • Stefanie December 2, 2014, 5:17 pm

    Unfortunately these were a bit over-done for me, even though I took them out of the oven at 10 minutes! Perhaps it has something to do with the foil? I usually never put down foil on my baking sheet. Flavor was good, but I wish they’d been softer and chewier! The bottom had a slight crisp to them. Also, the recipe only made 12 little cookies. I’ll double next time, skip the foil, and keep a close eye on them, checking at minute 5 already!

  • Liz December 6, 2014, 10:09 am

    Hi! These look great! I’m wondering if I could make them with a gluten free flour like white rice, almond, or coconut? Has anyone tried this?

    Thanks so much!!

  • Angie Scarbro December 6, 2014, 6:26 pm

    I was just wondering if this recipe would do wee if I I roll out the dough into balls and freeze? I would love to get ahead on my holiday baking.

  • irene December 12, 2014, 3:02 pm

    I made these tonight and they taste amazing.
    thank you for your recipe very easy.my son said best ever we all love peanut butter

  • Haley December 19, 2014, 2:56 pm

    Desperate! Had to chill this cookie dough and I only have an hour before they need to be made. Does the dough need to be room temp to bake them?

  • Kim December 23, 2014, 7:19 am

    Wow – the best peanut butter cookie ever! Don’t be scared if dough seems too soft – even after refrigerating. Follow the recipe and they are amazing including rolling in sugar before baking. They bake up soft and chewy – I put a mini Reese cup on each after taking out of the oven and let them sit on the baking sheet for about 10 minutes before moving to cooling rack. This is my new “go to” for Peanut Butter cookies. Great easy recipe and small enough recipe for Small batches for my hubby!

  • Ginger December 27, 2014, 3:22 am

    Loved these so much! I drizzled mine with melted chocolate! Thanks for posting!

  • Nicole C. December 27, 2014, 11:22 pm

    Made these with my lil tween. Used Pamela’s gluten-free baking mix (omitting the baking powder since the mix already contained it) for the husband to enjoy. Came out wonderful! Made about eight to ten cookies depending on size so needless to say they didn’t last long! Making them again today but quadrupling the recipe haha!

  • Rachel December 28, 2014, 10:50 pm

    I just want to say that I’m probably the worst baker in the world. Nothing i ever bake from scratch ever turns out right (including the no-bake chocolate and oatmeal cookies). However, I just made these and they turned out PERFECTLY. I am sooo proud of myself right now. Lol. Thank you for the awesome recipe. They were delicious!

  • Debbie December 30, 2014, 8:51 pm

    love peanut butter cookies! These were easy to make and are really good. I think the sugar makes them a tad bit too sweet for me. Good though. Thanks!!

  • Kris January 11, 2015, 10:43 pm

    I made these tonight and had the same problem with the dough being very soft to roll (and yes, I used room temp butter and peanut butter). They flattened and resemble a normal looking cookie and taste wonderful! I only baked for 9 minutes and noticed they started cracking and took them out & they are perfection! I doubled the recipe and after baking off half of the batch I added chocolate chips to the rest. Love them both ways!

  • Melissa January 18, 2015, 8:10 pm

    I love how these are not the usual “smashed down with a fork” peanut butter cookies. They look so soft (which is how I prefer my cookies). Can’t wait to try them! 🙂

  • Kristy January 24, 2015, 3:55 pm

    These were ok. Seemed to be lacking something. They were also a gooey mess and wouldn’t roll into balls. They are the consistency of “sticky” icing. And, they didn’t look anything like the picture (which I sort of figured they wouldn’t anyway). I really wanted to like these. Sorry!

  • Morena January 25, 2015, 2:05 pm

    I just made these, and they came out perfect. I let the dough sit for a half hour, and the consistency turned out great. Just wanted to mention that, since I saw some complaints.

  • kimberly January 27, 2015, 7:23 pm

    Just made these!! Waiting to eat them! The house smells great 🙂

  • Linda Sidowski February 3, 2015, 10:18 pm

    Made these tonight; followed the recipe to the “T.” They looked pretty coming out of the oven, but I have to agree with Kristy above. They seem to be missing “something.” Just kind of “plah” in taste. Don’t think I’ll be making these again.

  • Sunny February 5, 2015, 8:52 pm

    I made these cookies and they looked exactly like the pic! I have a secret obsession with PB cookies. The flavor was excellent and the texture was fluffy and chewy (if that makes sense). I made them in a 3 different ways (original, without the extra granulated sugar and with dark chocolate chips) and they were amazing! Thank you!

  • Abida March 15, 2015, 8:55 am

    Hi Julia, I tried out your recipe for these cookies and they were great! I wrote a post with some photos on my blog here: http://theredlychee.blogspot.co.uk/2015/03/peanut-butter-cookies.html

    Many thanks,

  • Nicole March 26, 2015, 7:34 pm

    I just made these cookies and had the same problem with the dough being too soft to roll. So, I just dropped them onto the pan and sprinkled them with sugar. But they did come out with the same texture described. Yummy! I think the issue may be in the butter being used. I used a margarine type spread that is soft, obviously less firm then real dairy butter. This is my guess. Thanks for sharing!

  • Faith March 27, 2015, 6:47 am

    I have long searched for the perfect peanut butter cookie. These are it!! THank You so much. My kids and I can’t get enough of these. I find myself wanting one with my coffee for breakfast every morning here lately. Not a good idea with swimsuit season just around the corner. LOL! I did not have any brown sugar so I used white, I really need to try them with the brown sugar as I do love me some brown sugar. Again, thanks for sharing this recipe, can’t wait to try some of your other goodies.!

  • suzanne March 30, 2015, 1:17 am

    Tried making this recipe. Right on it really is the best ever cookie.
    Loved by everyone who sampled the batch I made.
    Thanks for posting.

  • Ana April 10, 2015, 8:47 pm

    let me start by saying, i hate baking… too many measurements, too many ingredients needed at hand.. i just dont have the patience for it. anyhow, i know my husband likes anything peanut butter so i wanted to surprise him by baking my first batch of cookies. dropped by whole foods and bought my first baking powder (got confused with baking soda and powder, ended up getting powder. heehee^^* googled easy peanut butter cookies and here i am! i love that these are super easy, super simple! followed directions and made them and i cant believe they look exactly the same as yours. thanks for making me and my hubby a fan, he loves them and so do i (we finished them in one sitting).

  • Paige April 16, 2015, 8:56 pm

    love this recipe! I made these tonight with almond butter and 1/4 c. of pure maple syrup (I was out of brown sugar) and they were delicious!!! couldn’t taste the syrup at all.

  • Mariam May 18, 2015, 10:34 pm

    Hi… Can I use coconut oil instead of butter?

  • Katheryn June 12, 2015, 6:15 pm

    I made these twice- the first time they came out great. They were really soft both times but they held their shape and were soft and chewy the first time I made them. I did have to refrigerate them because they were too soft to roll right away. This time I don’t think I refrigerated them long enough because they flattened in a minute in the oven. Rolling them became tossing them gently between my cupped palms and nudging them around in sugar. My butter was not melted- in fact when I started mixing I noticed it was clumpy, a sure sign that it wasn’t soft enough. I wonder what I did wrong this time.

  • Kate July 19, 2015, 11:32 pm

    i couldn’t wait To make these. Made a batch and sad to say I felt they were missing something. Not enough flavor, But did love the texture!

  • MB August 25, 2015, 9:06 pm

    Sadly disappointed in this recipe. They do not have a rich peanut butter flavor. Beautiful when baked, tasteless when eaten. I will return to my old recipe.

  • Melody December 13, 2015, 11:36 pm

    Ummmm, there’s no rolling these into balls with your hands. I did EVERYTHING EXACTLY as directed and this dough is too goopy to roll with your hands. So, I just dropped spoonfuls onto the lightly greased aluminum foil covered cookie sheet and baked them as directed. THEN I sprinkled them with the granulated sugar after they cooled for 5 minutes. We ate them warm. They were soft and very tasty. My son and I did actually like them. Betty Crocker I am not, but I thought I’d give it my best shot. (I’m obviously a MUCH better poet. LOL)

  • Melanie January 15, 2016, 4:05 pm

    These. Are. Amazing! I followed recipe with precision and they turned out just as described and pictured. I despise dry, crumbly cookies. These were a far cry from that. Perfectly chewy, soft, and delicious. Thank you for sharing this decadent recipe!

  • Hanan March 3, 2016, 12:06 am

    Perfect recipe! I love that there is not too much butter used. The batter made 15 cookies and they baked in exactly 10-12 minutes. They are very peanut-buttery! This recipe is a keeper!

  • Mom of 4 March 13, 2016, 2:46 pm

    Followed all your directions to a T and they turned out exactly like you said!!! Mine look just like the pictures. I’ve tried a lot of peanut butter cookies and these are the best!!! Thanks for sharing you recipe.

  • Mark April 15, 2016, 4:49 pm

    Hi! I made these per the directions and it says roll them into a ball, but it was to wet to roll…I followed the directions perfectly…don’t know what happened…I figured there wasn’t enough flour but the recipe said 3/4 sifted and spooned into the measuring cup and that’s what I did…any suggestions?

  • Kaholly June 1, 2016, 8:01 am

    Scrumptious! Made a batch yesterday afternoon, and they are so good, am prepping another batch right now to take visiting with me!

  • Mary September 20, 2016, 5:39 am

    Hi! I was just wondering if you could tell me if when converting recipes into a gluten free version, if I should change the amount of flour used and if so is there a formula you use?

  • Norma Scott November 15, 2016, 7:27 pm

    I just made these, they taste so good..my new favorite peanut butter cookie!! But reading some of the posts, says will stay fresh for 2 weeks.. I only got 16 cookies .. lol that would last a couple hours with kids around…are they suppose to be super small, I used a teaspoon for my measurement for the cookies..
    Thanks Norma

    • Julia December 20, 2016, 5:04 pm

      Norma, thank you for stopping by and leaving a comment! I am glad you liked the recipe! I do make my cookies pretty small, you can always double the ingredients and make a double batch! 🙂

  • Lana December 6, 2016, 1:54 pm

    I just made these and looove them! Yum!

    • Julia December 17, 2016, 7:37 pm

      Thank you! I am very happy you liked them!

  • Andrea December 13, 2016, 10:23 am

    Could you add cocoa powder to these? If so, how would you do it?

    • Julia December 17, 2016, 7:08 pm

      I am sure cocoa powder would taste great here. Not sure how much – haven’t tested it with cocoa powder yet.

  • Wendy December 15, 2016, 11:33 pm

    I found these to be lacking in peanut butter flavor and softness. I added 1/4 more peanut butter, 1 tbsp more of butter, and 1/4 cup more brown sugar, then shortened baking time to 8:30 instead of 10 minutes.

  • Jenny Schee December 30, 2016, 7:02 pm

    Hey Julia! Just made these and they’re fantastic. Any tips on how I can continue making the cookie even more dense? When I hit into it it still slightly crumbled off. Thanks!! I love them!! I’m getting closer to a version my MIL used to make.

    • Julia January 2, 2017, 11:23 pm

      Jenny, you must be a peanut butter cookie aficionado! 🙂 To make the cookie denser, I think you need to add more peanut butter and less flour. Or use the same amount of flour and more peanut butter. I made this recipe a couple of times without flour at all (to make the cookies gluten free), and they were really nicely dense! I did change the recipe proportions, but don’t remember what exactly I changed. The cookies were definitely denser than with flour, but I liked them that way, too. Maybe, at some point I will recreate that version on this site.

  • Diana March 19, 2017, 1:20 am

    I added about a tablespoon of cocoa to make them chocolate peanut butter cookies and they turned out perfectly! Thanks for the new recipie!

    • Julia March 29, 2017, 1:01 am

      Thank you! I am glad you enjoyed these! 🙂

  • Mateja September 16, 2017, 3:20 pm

    Love them, love them, love them. Mine turned out more like crackle peanut butter cookies, but they are still scrumptious.

    • Julia November 2, 2017, 4:05 pm

      Thank you! Happy to hear you like these cookies! 🙂

  • Rachel November 16, 2017, 3:01 pm

    These look amazing! I was wondering if you have any suggestions on how I could incorporate mashed ripe banana into these?

    • Julia November 24, 2017, 10:14 pm

      If you want to use mashed ripe banana, it would be a completely different texture and recipe.

  • Majella November 17, 2017, 8:05 am

    Thanks so much for this recipe. I tried making these cookies for the first time tonight and they worked perfectly. So delicious I don’t think they will last very long. 😀

    • Julia November 24, 2017, 10:09 pm

      Thank you, Majella! I am glad you’ve been enjoying these cookies. 🙂

  • Abby November 24, 2017, 8:15 am

    These were great and on the verge of sensational.. If there were a little something extra they would be the cookie everybody remembers at the Xmas party. Maybe toffee/skor pieces, or boozy extract? Maybe they’re just really versatile? These cookies have had me thinking about them and what they need all night. The rolo suggestion might be just the thing with the richness of chocolate and caramel, but my question is – can i just roll the rolo inside the dough balls before putting them in the oven? Thanks!

    • Abby November 27, 2017, 10:53 am

      I made these again last night with white chocolate chips and they were really something. I overcooked the first batch by 2 minutes and they were a bit dry but still delicious. Took the rest out at about 8 minutes (maybe my oven bakes hot) and they were a light, moist, brownie texture on the inside with a crisp sugar coating. A fantastic mix of textures and flavours. Thanks again for this recipe!

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