Peanut Butter Cookies

 It doesn’t have to be National Peanut Butter Cookie Day to enjoy this recipe. Chock full of peanut butter flavor, the cookies are tasty and satisfying any day you wish to indulge yourself!

Peanut Butter Cookies by Cakewalker

When I was a wee one my first encounter with peanut butter was in a sandwich. Back then, Wonder bread was king. Two slices of pillow-y, squishy bread was the canvas my Mom worked with; the nut butter spread on one piece, the other spread with grape jelly. But when the pieces were brought together into a sandwich, that’s when the magic happened! I’ll never forget how the bread hugged the peanut butter and jelly into a savory-sweet embrace―a rhapsody of flavor and texture across the palate.

Peanut Butter Cookie ingredientsI like to measure the peanut butter in the dry ingredients measuring cup.

Portion cookie dough with a scoopThis is a disher or portion scoop. They are easy to find in good kitchen utensil shops or restaurant supply stores.

Since then I’ve been hooked; peanut butter, peanut butter, peanut butter. I’d enjoy it with chocolate, in a smoothie, on a celery stalk or sometimes, and I know I’m not alone here, straight from the jar by the spoon.

Peanut butter cookie stampingI used a large serving fork to press the cookies―the longer tines leaves a crisp impression.

National Peanut Butter Cookie Day is Sunday, June 12, 2016. I’ve tried several recipes for the cookie through the years, but this one rose to the top becoming my go-to. What makes this version a standout is the true character of the peanut butter’s flavor, with all its peanutty essence, translates fully into each cookie.

Peanut Butter Cookies fresh from the oven

You need not have a national day to enjoy these cookies for they are tasty and satisfying any day you wish to indulge yourself. Fair warning: a habit may form from noshing on the nutty nibbles.

Peanut Butter Cookies from CakewalkerRecipe adapted from Joy of Cooking 

Peanut Butter Cookies

Rating: 51

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 35 minutes

Yield: About 26 to 28, 2 ½-inch cookies

Peanut Butter Cookies

It doesn’t have to be National Peanut Butter Cookie Day to enjoy this recipe. Chock full of peanut butter flavor, the cookies are tasty and satisfying any day you wish to indulge yourself!


  • ½ cup butter, softened
  • ½ cup brown sugar, packed firm
  • ½ cup white granulated sugar
  • 1 large egg, room temperature
  • 1 cup peanut butter, smooth or chunky*
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 1 to 1 ½ cups pre-sifted all-purpose flour**


  • Preheat oven to 375° F. Line 2 large baking sheets with parchment paper; set aside.
  • In a large mixing bowl, beat the butter and sugars until creamy, light and fluffy, about 3-4 minutes; scrape down the bowl.
  • To this mixture beat in the egg, peanut butter, salt, baking soda and vanilla until well blended. Add the flour, slowly engage the mixer so the flour doesn’t fly out, as the flour incorporates increase the speed to medium low; mix until the flour is completely blended in and the dough is uniform in color. The dough will be slightly crumbly. Using a #40 disher or portion scoop, scoop out balls of dough placing them about 3 inches apart on the prepared baking sheets. Alternatively, if a #40 scoop is not available, roll approximately 1 ½ tablespoons of dough into balls placing them onto the baking sheets in the same manner. Using the tines of a large fork, press each dough ball down in one direction once, then press once more perpendicular across the previous lines to make hashtag markings on the surface of each cookie―this mimics the natural square pattern on peanut shells. Bake 10 to 12 minutes. Allow cookies to slightly cool on the baking sheet for a minute, and then transfer cookies with a spatula to a wire rack to cool completely. Store the cookies in an airtight container.


*I always measure the peanut butter in the cup meant for dry ingredient measuring, and not a liquid measuring cup.

**When using the ‘natural’ style peanut butter; that which separates into a layer of oil on top requiring you to stir it back in, use the full 1 ½ cups of flour. I always have the natural peanut butter on hand and have made this recipe numerous times with it. The additional half cup of flour used with this type of peanut butter offsets its oily nature. For the standard commercial peanut butter which always stays emulsified, use one cup of flour.

For best results, use the spoon-in-and-level method of measuring the flour: spoon the sifted flour into the measuring cup then use a table knife to level and sweep off the excess. Using the dip or scoop and sweep method may result in too much flour being used―it will throw off the fat to flour ratio rendering a dry, poorly textured cookie.






  1. I love peanut butter cookies! These look like they’d be full of peanutty goodness.

    • Brooks Walker says

      Peanutty goodness is precisely what these cookies deliver; especially when the natural style peanut butter is used. Thank you for visiting, Pam. Cheers!

  2. Never knew you had another blog! Anyway, what wonderful looking cookies. I’m a sucker for peanut butter — on sandwiches, in cookies or brownies, or straight from the jar. You’ve got my number with these! 🙂

    • Brooks Walker says

      Thank you so much, John! I’ve recently joined the on-air staff at 24/7 The Sound where I’ll likely blog on a variety of topics. It’s good to know you’re my people―a straight from the jar guy. 😉

  3. These look perfect! All I need is a hot cup of tea and I’d be in heaven. Off to see your recipe!

    • Brooks Walker says

      Thank you for visiting there, Liz, I appreciate the support! You may have nailed it…I’m thinking this version is pretty much perfection. No bias at all. 😉

  4. Brooks, straight from the jar is my most frequent method of consuming peanut butter. I get a big soupspoonful out and call it a peanut butter sandwich hold the bread. My husband thinks it’s disgusting! 😀 This looks like my kind of peanut butter cookie — no chocolate for me, thank you. And this is the first I’ve ever heard of the story behind the traditional criss-cross! I’m so excited!

    • Brooks Walker says

      You are my people too, I should’ve known! For as long as I can remember, the criss-cross pattern is the signature presentation for peanut butter cookies. Please let me know if you give them a try, my soup spoon wielding friend. 🙂

      p.s. I’ve still got those beautiful crepes you made on my mind.

  5. Hi Brooks, Peanut butter is second only to chocolate ! These cookies looks scrumptious and these are going on my ‘to bake’ list. Pinned! Have fun with the music.

  6. Thanks for the recipe! I love peanut butter cookies. I only wish I’d had your recipe when I conducted my “hunger games” peanut butter playoff last year! Perhaps it’s time for a Quarter Quell.

    • Brooks Walker says

      You’re welcome, Jeff. Your peanut butter playoff was a great post. Bring on the Quarter Quell!

  7. What a lovely PB recipe. I found a recipe a couple of years ago that is entirely gluten free, it’s only PB, egg and sugar and it’s surprisingly good and lightly brittle. I made them recently for my FIL’s wake, he loved PB cookies and it turns out that everyone else did too because there were none left!

    • Brooks Walker says

      I’m going to give yours a try, Eva, I’m intrigued! Thank you for the compliment; I’m glad you stopped by.


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