Peanut Butter Cookies

Peanut Butter Cookies

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5 from 5 reviews

Peanut butter cookies are a long time comfort treat and an old-fashioned favourite cookie recipe. They are perfectly chewy yet soft, buttery and addictive with the classic crosshatch pattern on top.


Units Scale
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup Kraft peanut butter
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  1. Preheat oven to 350˚F. Line a baking sheet with parchment paper and set aside.
  2. In a mixer beat butter and sugar together until fluffy.
  3. Add peanut butter, egg and vanilla and beat until light and fluffy.
  4. In another bowl add flour, baking soda and salt, mix to combine.
  5. Add the dry ingredients to your peanut butter mixture and mix until well incorporated.
  6. With a spoon, drop tablespoon size of the dough onto the cookie sheet, making sure not to overcrowd the cookie sheet. Using a fork press onto the top of the dough to create an imprint, pressing one way and then crossing the fork the opposite way.
  7. Bake for 8-10 minutes and let cool on the sheet for another 2 minutes.


Make cookies ahead into cookie dough logs, ready to slice and bake. Divide the cookie dough into quarters, roll them into logs and wrap them in parchment paper and plastic. You can either freeze them for up to two months or put them in the fridge for approximately 5 days when you’re ready to slice and bake.

For frozen cookies, take them out of the freezer and let them come to room temperature before baking.

Baked cookies last 3-4 days in an airtight container.


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