Peanut Butter Cookies

This post may contain affiliate links. Please read our disclosure policy.

Yes you can use store-bought peanut butter, but homemade peanut butter makes these classic, cross-hatched peanut butter cookies that much more special.

Peanut Butter Cookies

I don’t think I will ever have a meal and not crave something sweet

Full disclosure, I even have indulged in the occasional piece of cake for breakfast.

It isn’t the healthiest habit, but I always make it a point to have a made-from-scratch dessert at home or, at the very least, a fancy chocolate bar.

That sweet tooth is what motivates me to walk everywhere I can and get to the gym.

This week ambition hit when I was trying to figure out what to bake.

I decided on cookies, but I wanted to make them more special.

I whipped up a batch of homemade peanut butter and used some of it in these classic peanut butter cookies.

They had a nuttier flavor than store-bought peanut butter.

I quite liked their extra crumbly texture, but they were a mess to eat–in the best way possible.

Peanut butter cookies are always a good idea for dessert.

Want to save this recipe?
Enter your email below, and I’ll send it to your inbox. Plus enjoy recipes and cooking inspiration each week.
Please enable JavaScript in your browser to complete this form.

Peanut Butter Cookies

No ratings yet
Prep: 15 minutes
Cook: 15 minutes
Chilling Time: 8 hours
Total: 8 hours 30 minutes
Servings: 24 cookies
Yes you can use store-bought peanut butter, but homemade peanut butter makes these classic, cross-hatched peanut butter cookies that much more special.


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 6 ounces unsalted butter at room temperature
  • 2/3 cup homemade or store-bought peanut butter
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract


  • In a medium bowl, combine the flour, baking soda and salt.
  • In a large bowl, using an electric mixer cream the butter, peanut butter and sugars until light and fluffy. Beat in the egg and vanilla extract. Fold the dry ingredients into the wet ingredients. Cover the bowl with plastic wrap and chill the dough in the refrigerator overnight.
  • Preheat the oven to 350 degrees F. Line a sheet pan with parchment. Drop the dough by the scant quarter cup full and place 2 inches apart on the prepared sheet pan.
  • Using a fork, press a crisscross pattern into the dough. Bake the cookies for 12-15 minutes until they are golden brown. Cool for 5 minutes on the sheet pan before transferring to a wire rack to cool completely.
  • Store in an airtight container.


Calories: 168kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 130mg | Potassium: 62mg | Fiber: 1g | Sugar: 9g | Vitamin A: 187IU | Calcium: 12mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cookies & Bars
Cuisine: American
Did you make this recipe?Mention @lastingredient on Instagram and tag it #lastingredient!

Author photo

Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

Related Posts

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I made these peanut butter cookies and they were delicious! I used whole wheat pastry flour and a high-quality store-bought peanut butter (Stonewall Kitchen). This recipe is a keeper. Next time, I will make smaller cookies and fill the center with a dollop of jam/jelly for a pb&j variation.

  2. I made these cookies again and as mentioned in my earlier comment, would try a pb&j variation. It turned out great!! I didn’t have quite enough peanut butter this time so filled the remainder of the 2/3 cup with almond butter. I also made the cookies half the size and spaced them closer so that I could fit 25 on the cookie sheet. I made a small indentation in the center before popping them in the over and baked for 14 minutes, turning the pan halfway. After cooling, I filled the centers with jam – really delicious!