There aren’t many cookies that are as recognizable as Classic Peanut Butter Cookies. These are made with a whole lot of peanut butter and a whole lot of love. They smell incredible, require no chill time and are so easy to make! These transport well and are a great snack to have on hand for on the go.

This is a super simple cookie recipe in itself, with no need for chilling dough or any special skills or equipment. Beat all the ingredients in stages, roll into balls and place on the baking trays. Leave an inch or two of room between each cookie for spreading. To create the classic peanut butter cookie look, use a fork to press indents in the center of the cookie. Don’t press down so much that they are completely flat, just enough to leave the fork indentation!

The brown sugar and vanilla are crucial to deep flavors and the gorgeous texture. The recipe is, of course, reliant on peanut butter for the flavor and texture. I highly recommend using creamy peanut butter (smooth) for the best outcome. Also, natural peanut butters tend not to produce the same result as the cheaper, classic peanut butters. Ultimately, it’s up to you as to what sort of peanut butter you use!

A Brief History of Peanut Butter Cookies

Late 19th Century: Peanut butter became popular in the United States, largely due to its inclusion in health foods and its introduction at the 1893 World’s Fair.
1896: George Washington Carver, an agricultural scientist, published a bulletin promoting peanuts and suggested various recipes, although peanut butter cookies were not specifically mentioned.
1930s: Peanut butter cookies began to gain popularity during the Great Depression, as they were affordable and easy to make.
1933: The first known published recipe for peanut butter cookies appeared in a cookbook by Ruth Wakefield, who is also known for the creation of chocolate chip cookies.
1936: A recipe for “Peanut Butter Cookies” was featured in the “Boston Cooking-School Magazine.”
1940s: During World War II, peanut butter became a staple in soldiers’ rations, further cementing its place in American culture.
1950s-1960s: Peanut butter cookies gained widespread popularity and became a classic in American baking.
Contemporary Era: Variations emerged, including the addition of chocolate chips, oats, and other ingredients, making peanut butter cookies a beloved treat across various regions.
Modern Day: Peanut butter cookies are celebrated for their rich flavor and chewy texture, often featured in home baking, cafes, and bakeries.

Tips for making really great peanut butter cookies

Here are some tips for making great peanut butter cookies:

Use Quality Peanut Butter: Choose a creamy or chunky peanut butter with no added sugar or hydrogenated oils for the best flavor and texture.
Room Temperature Ingredients: Ensure your butter and eggs are at room temperature to achieve a smoother batter and better mixing.
Measure Accurately: Use a kitchen scale or measuring cups carefully to ensure the right ratios of ingredients.
Chill the Dough: Refrigerating the dough for 30 minutes can help prevent spreading and enhance flavor.
Mix Thoroughly: Cream the butter and sugar well to incorporate air, which helps create a light texture.
Don’t Overmix: Once you add the dry ingredients, mix just until combined to avoid tough cookies.
Use a Fork for Classic Marks: Press down with a fork in a crisscross pattern before baking for that signature look.
Watch Baking Time: Bake until the edges are set but the centers look slightly underbaked for a chewy texture.
Cool on the Sheet: Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to firm up.
Experiment with Add-ins: Try adding chocolate chips, nuts, or oats for extra flavor and texture.

INGREDIENTS REQUIRED FOR MY Classic Peanut Butter Cookies

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. I use large baking trays to bake the balls of cookie dough. As mentioned in the introduction, I recommend using a cheaper basic peanut butter as opposed to the natural versions. There is a huge difference in the ingredients that has an impact on the final result.

Unsalted Butter, Melted
Granulated Sugar
Light Brown Soft Sugar
Large Free Range Egg
Vanilla Extract
Plain (All Purpose) Flour
Baking Powder
Baking Soda
Peanut Butter

TOP TIPS FOR THE BEST Classic Peanut Butter Cookies

Butter: Fully melted, unsalted butter is best!
Sugars: The combination of light brown and granulated sugars really contributes to a chewy centre and perfect bake.
Peanut Butter: The cheaper, basic peanut butter works best amongst tests. Natural peanut butter (the fancier stuff that costs a lot more) has a completely different ingredient list which impacts the final result.
Assembly: Place the balls of dough onto a baking sheet to bake. Use a fork to create the indents. Take care not to press down too much, you don’t want the cookies completely squished down before baking! They should still have a little height.
Bake Time: Take the cookies out when they are just turning gold at the edges as they continue to bake even when removed from the oven due to residual heat. This means they retain a little of that fudgy/soft centre that is just perfect to bite into.

STORAGE FOR MY Classic Peanut Butter Cookies

When it comes to storing fresh cookies, it’s essential to maintain their texture and flavor. Here are a few tips to help you store your cookies effectively:

Pantry/Cupboards: As these cookies don’t contain perishable frostings or ingredients, they should be stored in the pantry or cupboard or any cool, dry place. Place in an airtight container or zip-loc bags. They will last about 3 days, although you may find they start to go a little soft on the third day.
Freezing: Cookies can generally be frozen for up to 3 months. To freeze, arrange them in a single layer on a baking sheet and place in the freezer. Once frozen, transfer them to an airtight container or freezer bag with layers separated by parchment paper. Thaw them at room temperature before serving.

By following these storage methods, you can enjoy your freshly baked cookies for an extended period without compromising on quality.

I bake these Classic Peanut Butter Cookies using large cookie sheets. For more cookie ideas, check out these Peach Pie Cookies. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!