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5.0 from 318 votes

(The Actual Best) Peanut Butter Cookie Recipe

My peanut butter cookie recipe uses all butter and no shortening for the softest, best-tasting peanut butter cookies out there. Great for freezing & making in advance! Recipe includes a how-to video!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
56 mins
Servings: 18 large cookies
Calories: 184 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

  • 10 Tablespoons unsalted butter, softened to room temperature
  • ½ cup creamy peanut butter¹
  • ⅔ cup light brown sugar, tightly packed
  • ¼ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 Tablespoon cornstarch
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • Additional granulated sugar for rolling

Instructions

    Cup of Yum
  1. 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.
  2. Add egg and vanilla extract and stir until well-combined.
  3. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
  4. 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.
  5. 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).
  6. Preheat oven to 350F (175C) and line baking sheets with parchment paper.
  7. Once dough has chilled, remove from refrigerator and scoop into heaping 1 ½ Tablespoon-sized balls.
  8. 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.
  9. Use the tines of a fork to gently make a criss-cross pattern on the surface of each cookie by slightly pressing down.
  10. 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.
  11. Allow cookies to cool completely on baking sheet before enjoying.

Notes

  • 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.
  • 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.
  • 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.

Nutrition Information

Serving 1cookie Calories 184kcal (9%) Carbohydrates 21g (7%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 5g (25%) Trans Fat 1g Cholesterol 27mg (9%) Sodium 183mg (8%) Potassium 74mg (2%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 209IU (4%) Calcium 15mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 18large cookies

Amount Per Serving

Calories 184

% Daily Value*

Serving 1cookie
Calories 184kcal 9%
Carbohydrates 21g 7%
Protein 3g 6%
Fat 10g 15%
Saturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 27mg 9%
Sodium 183mg 8%
Potassium 74mg 2%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 209IU 4%
Calcium 15mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.