Classic Desserts/ Cookies/ Dessert/ easy/ Holiday/ Peanut Butter/ quick

Classic Peanut Butter Cookies

March 24, 2015

Classic old-fashioned peanut butter cookies that are chewy on the inside, crispy on the edges, and full of peanut flavor. 

Classic Peanut Butter Cookies |

I’m feeling energetic today as I count down the days for my trip to Spain. I was about to make pecan pie this morning, but decided to go for something quicker and just as comforting so I could spend the rest of my day packaging at ease and jumping on the bed. It was time to take a look at my pantry (i.e., one cell in my tiny kitchen closet) to find some treasures.

Classic Peanut Butter Cookies |

Seems like I should do this more often. Quite a few of the ingredients were about to expire, which reminds me that I need to stop being a total sucker for ‘buy 2, get 1’ kind of deals. That’s usually not a problem with Nutella or peanut butter, though, which can disappear before it even gets to the pantry. And there are only 2 people living in this house. And Erez doesn’t eat peanut butter.

Still, there was a single jar of peanut butter that I somehow missed, and I could hear it speak to me, asking to become cookies. Classic, old-fashioned with a crisscross design cookies.

Classic Peanut Butter Cookies |

This and my chewy peanut butter cookie recipe are my favorite peanut butter cookie recipes ever. cookie recipe. Other than a few small adaptions, it’s a perfect classic. Instead of just using baking soda as the leavener, I replace some of it with baking powder, which gives the cookies a lift and makes them slightly puffy. In addition to granulated sugar, I add brown sugar to make the cookies chewy and to compliment the peanut butter. I also like to add chopped peanuts, which further ups the flavor and adds crunch. Usually you’ll find me sneaking in some chocolate chips as well, and when I say usually, I mean always.

Classic Peanut Butter Cookies |

If you like thick cookies, I recommend chilling the dough for at least 2 hours to prevent them from spreading while baking. Another option is to roll the dough into balls, arrange them on the baking pan, cover with plastic wrap, then place in the freezer for 30 minutes.

Classic Peanut Butter Cookies |

If you want to make the cookies ahead of time, you can make the dough and place in the fridge, covered with plastic wrap, for up to 3 days before rolling it into balls. If the chilled cookie dough is hard to handle, leave it on the counter for a few minutes to soften.

Classic Peanut Butter Cookies |

Bake the cookies just until slightly browned around the edges, so they stay soft in the center but are chewy at the edges. The longer you bake them, the crunchier they will get.

Classic Peanut Butter Cookies |

Classic Peanut Butter Cookies |
Classic Peanut Butter Cookies
YIELD: 40 cookies
Classic old-fashioned peanut butter cookies that are chewy on the inside, crispy on the edges, and full of peanut flavor.

  • 2 1/2 cups (350g/12.3 oz.) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks/227g) butter, room temperature
  • 1 cup (200g/7 oz.) granulated sugar
  • 1 cup (200g/7 oz.) light (or dark) brown sugar
  • 1 cup crunchy or smooth peanut butter
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup peanuts , salted or not, finely chopped
  • 1 cup chocolate chips , optional
  1. In a medium bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
  2. In a mixer bowl fitted with the paddle attachment, beat butter and sugars on medium speed for about 3 minutes, until light and fluffy. Add peanut butter and beat until combined. Beat in eggs, one at a time, beating well after each addition, then beat in vanilla extract. Scrape down the sides and bottom of the bowl as needed. Add flour mixture and beat on low speed just until combined, then mix in the nuts and chocolate chips. Do not overmix.
  3. Optional: Cover dough tightly and chill for a minimum of 2 hours (or up to 3 days). Chilling will make the cookies less prone to spreading while baking. If the chilled cookie dough is hard to handle, leave it on the counter for a few minutes to soften.
  4. Preheat oven to 350F/180C. Line 2 pans with parchment paper.
  5. Drop rounded balls of dough (I use this ice cream scoop), 2 tablespoons in size each, onto prepared baking sheet, leaving 2-inches/5cm between them. For an old-fashioned crisscross pattern, press the tines of a fork twice against each ball of dough – first in one direction, then in the other. This will also flatten the cookies, but make sure to leave them quite thick. Bake for 10-12 minutes, until cookies are puffy and begin to brown at the edges. Cookies will appear undone but will continue to bake on the warm baking sheet. Leave cookies to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  6. Store cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months.

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  • Reply
    March 24, 2015 at 2:01 pm

    דייי, זה לא פייר
    אני מתההההההההההההה על חמאת בוטנים וכמובן שלא יכולה להפסיק לאכול עוגיות חמאת בוטנים
    זה לא פייר, כי העוגיות שלך ניראות נהדררררררררררררר, אבל המטבח שלי כמעט מוכן כבר לפסח.
    I’m pinning

  • Reply
    Thalia @ butter and brioche
    March 24, 2015 at 7:05 pm

    I am a massive peanut butter cookie fan.. they definitely remind me of my childhood. You have baked these to perfection and captured them SO beautifully Shiran.

    • Reply
      March 26, 2015 at 4:08 am

      Thank you so much!

  • Reply
    Dani @ DaniCaliforniaCooks
    March 24, 2015 at 11:48 pm

    These look ridiculously good..pinned immediately!

    • Reply
      March 26, 2015 at 4:07 am

      Thank you so much Dani!

  • Reply
    Medha @ Whisk & Shout
    March 27, 2015 at 8:43 am

    Love that there are actual peanuts in here! The photos are stunning, your milk bottle is adorbs 🙂 Pinning!

    • Reply
      March 29, 2015 at 4:40 am

      Thank you so much Medha!

  • Reply
    Jess @ whatjessicabakednext
    March 30, 2015 at 12:26 pm

    Peanut butter cookies are my baking guilty pleasure! Love how crunchy and crumbly they are! Delicious recipe, Shiran! Thanks for sharing 😀

    • Reply
      March 31, 2015 at 8:47 am

      Thank you Jess 🙂

  • Reply
    October 30, 2018 at 10:28 am

    Hi, what are the weights (in grams) for “1 cup crunchy or smooth peanut butter” and also “1 cup of peanuts” please? thanks!

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