Go Back
+ servings
peanut butter cookies in a stack

Peanut Butter Cookies

Peanut Butter Cookies are a classic and this recipe is quick and easy to make!  These cookies are perfectly soft with rich peanut butter flavor every time!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2 Dozen
Author Nichole


  • 2 ½ Cups All Purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • ½ teaspoon Cinnamon
  • ¾ Cup Packed Brown Sugar
  • ½ Cup Granulated Sugar
  • 2 Sticks 1 Cup Butter, Softened
  • 1 ¼ Cups Creamy Peanut Butter
  • 2 Large Eggs Room Temperature
  • 1 ½ teaspoons Vanilla Extract


  • Preheat oven to 375 degrees. Prepare a large baking sheet with a Silpat or parchment paper, set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  • In bowl of stand mixer fitted with paddle attachment (or large bowl using hand mixer) beat together the butter, peanut butter, and both sugars until fluffy and pale in color, about 2-3 minutes.
  • Beat in the eggs and vanilla until well incorporated.
  • With the mixer running on low speed, add the dry ingredients to the wet ingredients in three additions, mix until combined.
  • Drop the dough by Tablespoonfuls onto prepared baking sheet.
  • Bake in preheated oven for 8-10 minutes until lightly golden on the bottom and around the edges.
  • Allow the cookies to cool on the pan for 5 minutes before removing to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to 5 days.



NOTE ON PEANUT BUTTER:  This recipe has not been tested with all natural peanut butter, and I don't recommend using it here for best results.
NOTE ON FREEZING:  You can make this dough in advance and store in a large zip top bag in the freezer for up to 3 months.  Thaw in the refrigerator overnight before baking.