Classic Peanut Butter Cookies
These are soft and chewy, and full of rich peanut butter flavor. The kind of cookie you need a glass of cold milk for dunking. Simple ingredients and very little prep work for the BEST Classic Peanut Butter Cookies.Jump to Recipe
This recipe was shared with my mom many years ago by our sweet neighbor lady Wilma. We actually call these “Wilma’s Peanut Butter Cookies” in our family recipe book.
You can be sure that anything shared in this beloved cook book is nothing short of delicious. I know Wilma would have been honored to know I was sharing them with you!
These cookies have the best texture; soft on the inside and kind of chewy throughout. They are perfect with a cold glass of milk to wash down all that yummy peanut butter goodness, or even a hot cup of tea or coffee would be excellent.
Classic Peanut Butter Cookies are easy to make. They are also a great cookie to let the kids help with. When I was a young, my mom would get all the dough rolled in small size balls on the cookie sheet, then hand me a fork to make tic-tac-toe marks. It was fun and I was so proud of my art work!😍
Ingredients In Classic Peanut Butter Cookies:
These are simple ingredients you probably have on hand so when you get a craving for Peanut Butter cookies, you’re good to go!
- White Wheat and All-Purpose Flour– I like the combination of both as in lends a nice texture, but you can certainly use only All-Purpose.
- Baking Soda
- White & Brown Sugar– The brown sugar adds a nice richness.
- Vanilla Extract– It’s worth buying pure vanilla extract vs imitation.
- Peanut Butter – I like using Skippy Natural, and Jif. This lends the best texture and the cookies come out tall and soft.
- Butter – Use salted or unsalted butter.
Assembling Peanut Butter Cookies:
- Whisk dry ingredients in a large mixing bowl.
- Combine wet ingredients in smaller size mixing bowl – sugars, peanut butter and butter, along with the eggs and vanilla extract.
- Add the wet ingredients to the dry, and stir until the dough comes together and you no longer see dry flour. The mixture will be thick.
- Use a small cookie scoop or tablespoon to scoop dough. Roll into balls and place on silicone lined cookie sheet.
- Take a fork and make criss-cross marks (like tic-tac-toe) Sprinkle the tops with a little white sugar.
- Bake and enjoy!
Storing and Freezing Peanut Butter Cookies:
Place cooked and cooled cookies in an airtight container on the counter for up to a week. To freeze – place in a sealed freezer safe bag after baked and completely cooled and freeze for up to two months. When you get a craving for cookies, pull out desired amount and let set at room temperature for 10-20 minutes.
Can I use any kind of peanut butter?
I find the best peanut butter for this recipe is regular creamy or crunchy peanut butter. Using all-natural peanut butter containing only peanut oil will result in a flatter, dry cookie.
Peanut Butter Cookie Add-ins:
Add in your favorite baking chips like- milk chocolate, white chocolate, or peanut butter chips for extra peanut buttery flavor. Chopped peanuts or other nuts for added texture also work great.
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Classic Peanut Butter Cookies
- 1 cup white wheat flour
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar, plus extra for sprinkling on top
- 1/2 cup packed light brown sugar
- 1 cup creamy or crunchy peanut butter I like Skippy or Jif
- 1/2 cup softened butter
- 2 eggs
- 1 tsp pure vanilla extract
Preheat oven to 350°F
Mix dry ingredients
- In a large mixing bowl whisk together flours, baking soda, and salt. Set aside
Combine wet ingredients
- In a small mixing bowl, using a whisk or hand mixer, combine sugars, peanut butter and butter. Add in eggs and vanilla and mix until creamy and smooth.
- Add the wet ingredients to the dry and stir until combined and you no longer see dry flour throughout the dough. The mixture will be thick but the dough should hold together.
- Using a small cookie scoop or tablespoon, form into balls and place on silicone or parchment lined cookie sheet about 1-inch apart.
- Take a fork and gently press down on the balls of dough to slightly flatten and create three lines. Then go the opposite direction with the fork creating a criss-cross or tic-tac-toe mark. Sprinkle the tops of the cookies with a little white sugar.
- Bake for 10-12 minutes until the cookies are puffed and slightly golden. Let cool on pan for a minute before you transfer to a cooling rack.
|Serving size: 1 cookie|
|Amount per serving|
|% Daily Value*|
|Total Fat 5.2g||7%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 11.3g||4%|
|Dietary Fiber 0.6g||2%|
|Total Sugars 6.1g|
|Vitamin D 2mcg||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
|Recipe analyzed by|
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