My peanut butter cookie recipe uses all butter and no shortening for the softest, actual-best tasting peanut butter cookies out there. This recipe is great for freezing & making in advance or enjoying the same day!
Print the Recipe: https://sugarspunrun.com/peanut-butter-cookies/
Ingredients
10 Tablespoons (141 g) unsalted butter, softened to room temperature
½ cup (140 g) creamy peanut butter¹
⅔ cup (135 g) light brown sugar, tightly packed
¼ cup (50 g) granulated sugar
1 large egg
½ teaspoon vanilla extract
1 ½ cups (188 g) all-purpose flour
1 Tablespoon cornstarch
¾ teaspoon baking soda
¾ teaspoon salt
Additional granulated sugar for rolling
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Instructions
00:00 Introduction
00:25 Combine butter, peanut butter, and brown sugar and ¼ cup granulated sugar in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to beat until creamy and well combined.
01:38 Add egg and vanilla extract and stir until well-combined.
02:20 In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
02:44 Gradually stir the flour mixture into the peanut butter mixture. Make sure to pause periodically to scrape the sides and bottom of the bowl to ensure all ingredients are well-combined.
03:04 Cover mixing bowl with plastic wrap and place peanut butter cookie dough in the refrigerator to chill for 30 minutes to one hour (start with 30 minutes, if the dough is too sticky or your cookies are coming out of the oven too flat, chill for an additional half an hour. This dough may be chilled overnight if you’d like).
03:30 Preheat oven to 350F (175C) and line baking sheets with parchment paper.
03:35 Once dough has chilled, remove from refrigerator and scoop into heaping 1 ½ Tablespoon-sized balls (39g).
03:43 Roll the cookie dough between your palms until smooth and then roll thoroughly in additional granulated sugar. Place on prepared cookie sheet, spacing cookies at least 2″ apart.
04:18 Use the tines of a fork to gently make a criss-cross pattern on the surface of each cookie by slightly pressing down.
04:34 Bake on 350F (175C) for 9-12 minutes. Edges should be just turning golden brown but the cookie centers should appear slightly under-baked, allow cookies to cool completely on the cookie sheets and the centers will finish baking (but remain soft and chewy) as they cool on the cookie sheet. Don’t over-bake or the cookies will be dry.
04:55 Allow cookies to cool completely on baking sheet before enjoying.
Notes
¹Type of Peanut Butter
I do not recommend using a natural peanut butter (the kind where the oil separates that you have to stir). You could use crunchy peanut butter, if you don’t mind the texture.
Video Note
Please note that the recipe video states to bake the cookie dough on 375F for 8-11 minutes. This will work, but recently I’ve found that baking on a slightly lower temperature (350F) for a minute longer makes the cookies even softer and so that is now what I recommend.
Freezing
This cookie dough freezes well. Chill the dough as instructed then scoop and roll through sugar before freezing in an airtight container. Cookie dough will still need to bake on 375F but may need an additional minute or so in the oven.
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39 Comments
Yum❤
Super delicious sam thank you be bless 🙌
I'm sorry excited to try these cookies Sam!! Thanks for the great recipe!
So yummy 😋
I love soft cookies!!
Yummy one of my favorite cookies 🍪 😊
In my late seventies I FINALLY treated myself to a fancy stand mixer and HATE that it’s not small batch friendly🤦♀️
Confused, thought you needed an acid to activate baking soda?
Ok – I have a challenge for you. You are SO good at recipe development, would you, at some point in the future, consider developing ‘sweet’ recipes using freshly milled flours? I know that would require a deep dive into the world of freshly milled grain, as well as the purchase of a grain mill and various wheat berries. There are a few content creators doing this, but again, your recipe development/creation skills are so stellar, I think this could be a great project when/if you ever feel the need to expand your skill set. ❤
Sugar Spun, what needs to be done to get a thicker consistency?
I’m a crispy crunchy cookie girl, but I respect the soft chew crowd lol
I am wondering why you wear the same top each video. Did you make a bunch of videos at once.
I remember in the first few years of baking that I used to make peanut butter cookies, and they were always on the crunchy crispy side of texture. And as you noted, DRY after a day or two.
It's why they fell out of my rotation of cookie recipes. I also LOVE soft tender buttery cookies and the way you've described this, it looks like I'm gonna have to add peanut butter to my next shopping list, lol.
Thanks for sharing and I'm already thinking of twists for your cookies (perhaps a chocolate ganache drizzle or half dipped in melted chocolate?). Anyways, thanks again!
My Mom wants everything crisp! So I would make these and feel ok not sharing😂
Soft and buttery is the exact thing you want in a peanut butter cookie
Now i want these ive been mostly makin chocolate chip lol
They look sooo good! I love all your recipies and all the info you give, thank you for always trying to come up with the easiest and simplest ways to bake, thats just what i'm looking for.😊 I also appreciate that you use the hand mixer over the stand mixer, I feel like everyone probably has a hand mixer but not everyone has a stand mixer, so thank you for that too. Keep up the good work, you are doing awesome!💕💕
Awww, the poor stand mixer. The cookies look great!
Really impressive work! I always enjoy discovering creators like you 🙌 Keep shining!
Can you use sunbutter in this recipe? The cookies look awesome!
Why on earth would someone complain about a cookie being soft? That's how a cookie is supposed to be, lol.
Instead of rolling these type of cookies in more sugar, I like to roll them in crushed peanuts
Those cookies look delicious. Peanut butter cookies were the first thing my mom let me bake back when I was 9 years old many, many, many decades ago. I like that you rolled them in sugar before baking them. I'll have to bake this recipe. I do have a question. I've noticed that McCormick has a collection of finishing sugars. I've put them in my grocery delivery order on several occasions. At first it was the English toffee flavor that I kept trying to get before receiving a notification that they were out of stock. And then recently I noticed they have a Bridgerton collection and have Lavender Vanilla as one of the flavors. So I added that to my order only to get a last minute notice that they were sold out. So my question is have you tried any of these? I haven't heard any baker whose YouTube channel that I'm subscribed to mention these at all. So I thought I'd ask.
I prefer crisp peanut butter cookies, and I roll the balls in raw sugar before I criss cross them with a fork. However, I do love your channel and have made several of your savory recipes. 😊🙏🏼🤍
I'm Team "the softer and butterier(funny word) the better" LOL. Especially with peanut butter and chocolate chip cookies!
You are my favorite YouTube channel covering baking; I can’t get enough of your content!
The more butter the better! Great recipe, Sam.
Hi Sam. I am a fan of your recipes. Do you think there would be any issue with adding either chopped peanuts or chopped (homemade) peanut brittle to the dough before chilling? I started adding chopped peanuts brittle to PB cookie dough years ago and have never turned back. 😊
One of my favorite cookie recipes is very similar to this. I've modified it slightly through the years, and I add half a cup of mixed peanut butter and chocolate chips. I slightly under bake them and they stay chewy.
Just the way my husband would like peanut butter cookies.
Old guy loves peanut butter! He's out to basketball tournament, so I'm making his valentine's treat!! 🥜👩🍳🍪💝🏀
Thank you!
Maybe my taste buds are off but I was expecting more peanut butter flavor. Anyway I used natural peanut butter and not quite all the flour. They are at least sticking together. They are good.
I love me a peanut butter cookie!
Correct. Sam is the queen of delicious cookies. I have made several recipes from SSR and they never disappoint!
I had used jiff p&b with another recipe. It turned out not tasting like p&b at all. I googled the issue and a few reasons popped up. One was the palm oil used as the amount they put in is to make it spread more easily on bread. However it totally screwed up my recipe. Its hard to belive they really tasted bad. Two, a recommendation for choosing a recipe where more p&b is called for than the amount of butter used. So I through that recipe out. Then I saw yours. I tried your chocolate chip cookies. Wow! Best ever recipe. So now im trying out your p&b cookie revipe!
Hi thank for your assistance and help on how me my wife and family can use and to be able to Help others. Remember God sees God knows and God reward those who seek after HIM.
Can I use self rising flour?
Thank you, Sam, for another great recipe! I made these with Jif no added sugar and they are so tasty (really nice peanut butter flavor). I rolled them in the organic sugar as you recommended, it really enhanced the taste and presentation😀
I made them and they are AMAZING! The best peanut butter cookies ever! Sam's tips really help make a high quality cookie.