Go Back

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.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 3 dozen cookies
Calories 98 kcal

Ingredients
  

Dry ingredients

  • 1 cup white wheat flour
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt

Wet ingredients

  • 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

Instructions
 

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.

    Combine together

    • 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.

    Notes

    Tips:
    Peanut Butter- I love any of the Skippy and Jif brands for this recipe. I've found that brands like Adams, which is all-natural, tends to leave the cookies flat and dry. 
    Add-Ins- Add in 1 cup of your favorite baking chips like- milk chocolate, white chocolate, or peanut butter chips for extra peanut buttery flavor. Add a 1/2 cup chopped peanuts or other nuts for added texture.
    Storing and Freezing- Place cooked and cooled cookies in an airtight container on the counter for up to one week.
    To freeze - Pace 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. 
     
    Nutritional facts are per 1 cookie.
    Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
    Keyword All-purpose flour, Baking soda, Brown sugar, Butter, Eggs, peanut butter, White sugar