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5 from 13 votes

Old-Fashioned Peanut Butter Cookies

Perfectly soft and chewy classic peanut butter cookie recipe.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: Cookies
Servings: 24 cookies
Calories: 232kcal


  • 1 3/4 cups (210 g) all purpose flour spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (50 g) granulated sugar plus additional sugar to roll cookies in
  • 3/4 cup (160 g) packed light brown sugar
  • 1/2 cup (1 stick, 113) unsalted butter softened to room temperature
  • 1 large egg room temperature
  • 1 cup (135 g) smooth peanut butter
  • 1 teaspoon vanilla extract


  • Preheat oven to 375°F (190°C) degrees. Line a cookie sheet with parchment paper.
  • In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a large bowl, (I use my stand mixer with my paddle attachment, but a hand mixer also works) cream together the sugars and butter on medium speed until light and fluffy about 2-3 minutes. Scrap down the bowl as needed.
  • Add in the egg to the butter mixture and beat to combine. Mix in peanut butter and vanilla until smooth and creamy.
  • Stir in the dry ingredients until just combined. Do not overmix.
  • Using a small cookie scoop, scoop about 2 tablespoons of dough and roll into balls with your hands and then roll in sugar. Place on baking sheet and flatten with fork. I flatten with a criss cross.
  • Bake for 10-12 minutes until edges are set and middles are still slightly soft. Remove from the oven and allow to cool on the baking sheet for 5 minutes. Transfer to a wire rack to continue cooling.


  • Make ahead/storage: Baked cookies will keep at room temperature for up to 2 days (they may keep longer but I think they are best enjoyed within a few days. You can make the dough and scoop them then cover and refrigerate (up to 24 hours). These will also keep for 2-3 days at room temperature. I just store mine in a ziploc bag. 
  • Freezing: You can freeze the dough and/or cookies. Freeze baked cookies for up to 3 months, just thaw at room temperature. If you freeze the dough, when ready to bake just bake froze and then add a few minutes of baking time. Read here on How To Freeze Cookie Dough.
  • Be sure to measure your flour correctly. Over-measuring your flour is going to result in a dry, crumbly cookie. Read my full post on how to measure your flour correctly here
  • Use room temperature butter. By softening your butter properly (and here are 3 ways you can do that in a hurry!) will allow the sugar to punch tiny holes into the butter incorporating air into the dough. Cold butter won't allow this to happen. So room temperature, unsalted, and you're good to go. 
  • Room temperature eggs: Don't forget to take those eggs out early too. You also need a room temperature egg as well. Remember you want your ingredients all playing along well together. So a cold egg and room temperature butter just don't play nice on the playground together. You'll end  up with butter that starts to seize up in your bowl. My trick? Put your eggs in a bowl of warm water for 5 to 10 minutes and you're good to go. 
  • Flatten those cookies a bit. These cookies won't spread much, so you want to help them out a bit and flatten them a bit. I prefer the fork criss cross method, but even a quick flatten with the palm of your hand will do the trick. Have you read my post on why your cookies spread too much? Check it out here!
  • Cookies NOT spreading (cakey/dry): This is probably because you added too much flour. When measuring the flour, it's best to use a kitchen scale. But if you're using a measuring cup, make sure to SPOON IN THE FLOUR, and LEVEL IT OFF. Do NOT pack it down into the cup, or scoop directly from the bag.


Sodium: 197mg | Calcium: 18mg | Vitamin A: 127IU | Sugar: 17g | Fiber: 1g | Potassium: 121mg | Cholesterol: 18mg | Calories: 232kcal | Trans Fat: 1g | Saturated Fat: 6g | Fat: 12g | Protein: 6g | Carbohydrates: 27g | Iron: 1mg