Peanut Butter Cookies - The Salty Marshmallow (2024)

Peanut Butter Cookies are a homemade classic and this recipe makes the process quick and easy. These cookies come out perfectly soft and sweet with rich peanut butter flavor every time!

Homemade Peanut Butter Cookies

When it comes to a good baking repertoire, you just can’t skip out on a good peanut butter cookie! I love this recipe because they come out soft and chewy every time and you don’t even have to refrigerate the dough. I’ve been making these for years so I can assure you they are tried, tested, and true. I think my kids both agree that these are the very best cookies that come out of my oven. While they stay fresh for a few days, I never seem to have any left after the first few hours!If you can’t get enough peanut butter, try our Peanut Butter Maple Cookies too!

Why Do You Put Fork Marks On Peanut Butter Cookies?

Peanut butter cookies differ from other types in that they are super dense, more fatty and heavy…because of all that peanut butter! Using a fork simply flattens the cookies out so that they are more uniform and cook evenly. It also looks pretty. I can tell you that for my recipe, these cookies don’t spread much, but you don’t have to flatten them if you want a super thick cookie. You can also flatten using the bottom of a drinking glass if preferred.

How To Make Peanut Butter Cookies

• Preheat. Preheat the oven to 375°F. Prepare a large baking sheet with a silpat mat or parchment paper. Set aside.
• Whisk the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
• Mix. In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl and a hand mixer) mix together the butter, peanut butter, brown sugar, and white sugar. Beat until the mixture is fluffy and pale in color, about 2-3 minutes.
• Beat. Add the eggs and vanilla and beat until well incorporated.
• Combine. With your mixer on low speed, add the dry ingredients to the wet ingredients a little at a time (I like to do thirds) and mix until just combined.
• Drop. Drop the dough by tablespoons onto the prepared baking sheet. Use a fork to press gently into the dough, switch directions and press again.
• Bake. Bake the cookies for 8-10 minutes until lightly golden brown on the bottom and around the edges.
• Cool. Allow the cookies to cool on the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!

Storing Peanut Butter Cookies

You can store leftover cookies in an airtight container on the counter at room temperature for up to 5 days. You can make this dough in advance and store it in a large zip top bag in the freezer for up to 3 months. Thaw in the refrigerator overnight before baking.

Ingredients Notes for Peanut Butter Cookies

• Flour – You could substitute a gluten free flour but I haven’t tested that option out so proceed with caution.
• Baking Powder and Baking Soda – Both are very important to get dense cookies like this to slightly rise and still feel light. Make sure you check the labels on both – you want to make sure they’re not expired or they won’t be potent.
• Cinnamon – A little cinnamon pairs with the peanut butter so well!
• Brown Sugar – I love the slight molasses taste the brown sugar lends.
• Granulated Sugar – Yes, you do need both types of sugars for these cookies!
• Butter – You need to soften your butter for best results! Only let it sit out for 30 minutes to 1 hour though, otherwise your butter will be too soft and the cookies will turn out greasy.
• Peanut Butter – This recipe has not been tested with all natural peanut butter, and I don’t recommend using it here for best results. As for regular peanut butter, use your favorite brand and make sure to use creamy as opposed to chunky.
• Eggs – It’s so important to get your eggs to room temperature before mixing! To bring them quickly to room temp, you can place them in a bowl of warm (not hot) water for a few minutes.

Enjoy!

~Nichole