THE WORLD'S BEST PEANUT BUTTER COOKIES
Source of Recipe
List of Ingredients
2 sticks butter
1 cup brown sugar
1 cup granulated sugar
1 1/2 cups peanut butter
2 1/2 cups flour
1 tsp baking soda
1 tsp vanilla extract
Cream butter, sugar and peanut butter together. Mix in the eggs and vanilla extract. In a separate bowl, combine flour and baking soda, then add to wet ingredients, blending well. Bake at 350°F for about 12 minutes or until golden brown.
Yield: 3 dozen cookies
Glenn Fraccica says:
I made these cookies. They truly are the worlds best. Yields about 2 dozen cookies. Yum!
Regina Almy says:
These are great. My family could not get enough of them. They were super easy too.
I just made these to send to a bunch of our deployed employees. The broken ones were eaten by other employees. I have been told by everyone these are the best Cookies ever!
Just made these for tail-gating tomorrow. Outstanding...wouldn't change a thing.
how much does 2 sticks of butter equal? We buy our butter by the pound - which equals 2 cups. Thanks
This recipe gives no shaping or size instruction or whether or not to grease the cookie sheet. I made them large (rounded tablespoons of dough) and did not grease the pan. I also did the classic criss-cross with a fork. I baked them for only 9 minutes and they came out well and made 4 dozen cookies. I can't imagine how large they would be to only get 2 dozen and take 20 minutes to bake.
Jesse Chubb says:
Very easy and the best found on this site. I compared to Jif and other peanut butter brands versions and this beats them hands down. Yield was about 30 and very tasty:)
I made these cookies and found that cooking them for 20 minutes in my oven was way too long. The first batch burnt a little on the bottom and I took them out at 17 minutes. I cooked the other batches for 12-15 minutes and they turned out much better. I found the recipe made about 4 dozen cookies.
I love these cookies, very peanutty and just lovely. I did use unsalted butter so added 1 tsp of salt. I chilled the dough as I like a really thick cookie. Really great.
Hi Rhonda, Two sticks of butter equals half a pound; a pound of butter has 4 sticks. Happy Baking, -- CM
Michael Murphy says:
Personal preference, but I find these "average at best".
Not enough peanut butter flavor and not "chewy". Still looking for that "great recipe"...
Very easy, made 1-1/2 x recipe, still playing on time.. I like my cookies crunchy and my kids like them chewy.
I added 1/2 teaspoon of almond extract and it made the peanut flavor "pop".
I finally found the old recipe I've been looking for. I'm sure my family will love them. thank you
These cookies turned out really great and they were very simple to make. I greased the cookie sheet and I also chilled the dough before I cooked them, although the recipe did not say to do that. This recipe makes a lot more than 2 dozen cookies if you are making regular sized cookies.
I made just a slight change. I added about 2 cups of peanut butter (whole jar of Jif 18 oz. weight) and just 2 cups of flour. (any more flour would have been too thick to stir). Baked exactly 12 minutes and they turned out great, but they are crunchier than I thought they would be. Similar to the texture of Pepperidge Farm Cookies in the white paper bag. But they were delicious!!
These are the best! Everyone loves them. Try the same recipe but roll the dough in cinnamon and sugar and chopped peanuts prior to cooking. YUM!!!
The BEST cookies ever! Followed the recipe exactly, however baked cookies for 10 minutes instead of twelve and they are perfect! Soft and moist. Family loves them! Made 6 dozen.
I added white chocolate chips to the recipe. Less healthy - even more delicious!
These cookies are amazing!!!! My daughter and I cooked them, and only put them in the oven for 10 mins. They came out so soft and chewy!!! Definitely the best peanut butter cookies ever!
I just made these tonight and they turned out very well. I am the worst cookie maker too. When ever I try they always come out flatter than pancakes lol. These peanut butter cookies will be my dad bday gift he loves them.
I just made these last night. Delicious! I did add 1 cup of peanut butter chips to them and that added a nice touch but they would have been delicious without them as well. Very moist.
They are the best cookies I have made. They didn't last long so I doubled the batch!
These were by far the best peanut butter cookies I have ever made. My family loved, loved, loved them.
WAY more than 2 dozen! More like 8 dozen small cookies!!! Very good recipe, though.
These simply ARE the best peanut butter cookies ever! I made these about 2 months ago and misplaced the recipe. I googled "world's best cookie" and there it was! People rave over these - even those who usually aren't fond of peanut butter. I used unsalted butter and 1 cup whole wheat flour in the flour mixture and it gave the cookies a chewy texture. If you portion out dollops of raw dough, put them on a cookie sheet to freeze and then into a zip-loc, they come out good as new. Out of the freezer and into the oven on a slightly lower temp for a couple of minutes longer. Thanks for posting this awesome cookie!
Scott (Kansas) says:
This is a very good and simple recipe. I like crispy cookies, so they were perfect for me, even when I cut the cooking time to 10 or 11 minutes. They might be a bit on the dry side for some tastes. And whoever said it yields about 2 dozen is crazy! I got between 6 and 7 dozen using a bit over a teaspoon size drop of dough, and they were not small cookies.
Amber (Ohio) says:
this recipe the best one i tried so far. this will be the one i use from here on out. i added a bag of chocolate chips. to die for. thnx
Bonnie (Washington) says:
Made these on new years eve... I had a beer or two and completely forgot the butter and they still came out great. If I make them again, I would just leave out the butter (or reduce!) for less fat. They were great!
Stephen (Texas) says:
Amazing cookies! My batch made about 20 Texas Sized cookies. I recommend only baking for 10 minutes.
Joy (Texas) says:
This recipe was pretty good. B/c I like a more peanut-y taste, I increased it to 2 cups of the extra crunchy. NEVER use generic peanut butter, I always use Jif or Skippy. Also exchanged the vanilla for vanilla, nut and butter flavoring, increasing it by 1/2 teaspoon... Cooked for about 9 minutes b/c I HATE crispy cookies. Now these were moist, soft n chewy....PERFECT!!!!!!! Yielded 3 dozen.
Cyndi Williams (California) says:
Can I say - - WOW!!!!! I just made these cookies and they are FANTASTIC!!! I followed the directions as directed was extremely happy with the results.. =D
Angie (North Carolina) says:
I made these cookies and added Reeces peanut butter chips and Hersheys milk chocolate chips to the batter....absolutely amazing!!
Mary Ann Schlesing (New York) says:
I made this recipe today with three small adjustments.. I increased the peanut butter to two cups, decreased the flour to two cups and decreased the cooking time to 10 minutes.... AWESOME! Not dry. My husband is a peanut butter cookie-aholic and he said they were one of the top best he's had!!! Oh, and I also added 1/2 cup mini chocolate chips.
Theo (Washington) says:
I made these for my mom's book club meeting.It was hit everybody commented how delicious, soft and chewy they were. Thanks for the recipe.
Angel O'Neal (Florida) says:
Since these peanut butter cookies are sooooo delicious I'm wondering if you have world's best chocolate cookies recipe,too? PB cookies were the best of the BEST!!!!
Pam (California) says:
I just made these and the are awesome. I rolled the dough into small balls then flattened and dipped the top in "sugar in the raw". Everybody here has a new favorite cookie !!
Jennifer (California) says:
My sister and I made these late night. They were way easy and really good. Thank you.
Erin Bogart (Washington) says:
These cookies are good! Chill the dough and drop in rounded teaspoons as they spread when cooked. I added the almond extract as one comment suggested "it makes the peanut flavor pop" - I wish I hadn't added this as it gives the cookie a funny sweet taste.
Beverley (Texas) says:
I ALWAYS use a medium size cookie or ice cream scoop for cookies....with this recipe I then roll them into a small and use a criss cross potato masher instead of a fork. They turn out uniform in size and have a unique design. After taking them from the oven put a chocolate kiss on top. YUMMY!
Jessy (Washington) says:
These are delicious! There were so many we were eating them for days.
Sharon D (California) says:
A tip is to make sure you mix all wet ingredients first until smooth.I substituted 1/2 cup splenda brown sugar instead of 1 cup regular brown sugar; 1 cup splenda instead of 1 cup granulated sugar; 1 cup oat flour and 1 1/2 cups flour instead of 2 1/2 cups flour. same cooking temp and same cooking time. Yields 3 dozen.
Nicci (Maine) says:
I just finished making these cookies..I must say they are delicious...I used Soy Butter instead of Peanut Butter due to allergies and they came out great!
Karen Larrabee (New Mexico) says:
These are the best peanut butter cookies I have had.
I think I did them a little large but 12 minutes was perfect. A little crisp, a little chewy and yet still soft.
Lakeytta Brooks (Wisconsin) says:
Me and my daughter just made these cookies, they are delicious very soft and chewy. I also added a teaspoon of lemon extract.
Anony (Hawaii) says:
This does not give any clear instructions. My cookies turned into flat chips. I am very angry. LEARN HOW TO EXPLAIN.
Crystalray (Texas) says:
Very simple and very good, I will definitely make them again.
Stephanie (Mississippi) says:
These cookies were absolutely great!
Rob (California) says:
These cookies are the best ever, have to double the recipe and it still isn't enough. They are also good to ship, I send care packages to my nephew aboard the USS NIMITZ, he said he had to hide last time!!
Mindy (Illinois) says:
This was the most simple recipe I could find, It's not full of Nuts or Chocolate just a simple Peanut Butter cookie recipe. Thanks something simple and quick. Can't wait to start.
Shirene (United States) says:
I made these last year three times and they were a hit. I lost the recipe and found it again yesterday and made them. They were a hit again. I never make the indentations with the fork, which make the middle soft.
Mark and Tammy Leopin (Alabama) says:
These cookies were absolutely great! Take it slow and separate the flour and baking soda in another bowl, stir together then add to creamy mixture. Roll by hand, flatten, make indention with fork, bake for 12 minutes.
Vaughn (Pennsylvania) says:
Great cookies. Never last long at any gathering. I like to add extra crunchy peanut butter. Also, I use the entire 18oz. jar.
Annie (United States) says:
These cookies were sooooo good! Thank you so much for the recipe. Legitimately the best pb cookies I've ever made.
Marki (Missouri) says:
I am about to make these cookies, so glad to find one with good reviews! But I just wanted to throw a tip out there that I do EVERY time I make cookies. When you are ready to bag them up to eat later, put them in a zip-lock bag and add 1 slice of bread. The cookies absorb the moisture out of the bread and they are NEVER crunchy. When the bread gets hard, just replace it with a new piece. The cookies will always have the same texture as the day you made them ;)
Mnm (Wisconsin) says:
I made these and the dough was too dry so they turned out a little crumbly. I should have added a little more butter. The organic peanut butter I used was not as creamy as say Jiff or Skippy. They are yummy and have great peanut butter taste. I will try making them again.
They don't spread out much bigger than the size they are when you make the cris-cross pattern with the fork. I baked them on parchment paper so there were no worries about sticking to pan etc. I used a 1" scoop and had a hard time getting just 4 dozen cookies.
Evvy (California) says:
I omitted 1/4 c. white sugar, made 1.5 tbsp. drops, and dipped them in chocolate ganache after. So yummy!
Brenda BB (Oregon) says:
This recipe was so easy, I went ahead and made a second batch. I rolled the balls of dough to be about the size of a walnut and got 2 plus dozen out of each batch. I found the ones that I didn't push down quite so hard stayed a little more chewy. I also didn't know to keep them from breaking you leave them on the pan to cool a little before removing.
They turned out great and I can't wait to make them again.
Barbara (Virginia) says:
Excellent recipe quick and easy, delicious -- did add 1/2 tsp. of almond extract as someone suggested really did make the peanut butter pop.
Valerie (Indiana) says:
THE BEST CHEWY recipe I've ever tried. Thumbs up!!! Could use as the cookies for Hershey kisses on top, too. Excellent. Make em thick.
Dana (Virginia) says:
I was looking for a good PB cookie recipe to add PB chips and cut up Reese's PB cups! Turned out amazing!! Chips were mixed in and Reese cup chucks were pressed lightly on top before baking.
Juan Velez (Illinois) says:
Flour an soda should be blended together first.Add eggs an vanilla after creaming butter sugar etc.Then add the flour mix.. This recipe must use salted butter. I chill my dough,roll a log and cut n tray. I also use parchment paper.
Cookie monster (New York) says:
Perfect recipe. Typing this as I am eating the cookies. I made it as written with the addition of a splash of almond extract (as suggested by another commenter), and the flavor is delicious. I scooped out heaping spoonfuls of batter and baked for less time to maintain a soft, chewy cookie. I will make these again, thanks!
Koko (Ohio) says:
These cookies are easy and very good, but my dough was like chocolate chip cookie dough and they still turned out very good. It seems that other people are refrigerating their dough before cooking. But they came out good!!!
Alexis (Colorado) says:
I made these cookies and they are to die for!!!! Just remember to soften the butter :)
Andie (United States) says:
Substituted one cup coconut flour only (instead of 2 1/2 white all purpose), 1/2 cup Stevia baking blend for the granulated sugar, four eggs, and added dark chocolate chips...DELICIOUS! Thanks!
Anniemae (North Carolina) says:
First I read the reviews before I made the cookies.The directions did not say to grease the pan, but any cookie with 2 or more sticks of butter does not need the extra grease.
I have two cookie scoops from Pampered Chef. I used the large one since the recipe said it made only 3 dozen and even with the large scoop I still made 4 dozen and they were pretty big. I did bake for the 12 minutes and 11 would have been perfect. (my oven may be off). I also pressed them with a floured fork. They were good. My husband is not a big fan of peanut butter cookies, but liked them. I will be mailing them off tomorrow to my family.
Kathy M (Virginia) says:
I tried the peanut butter cookies this afternoon. They were great. Not dry like some recipes I have tried. I also added chocolate chips And raisins. I would make these again!
Anne (Washington) says:
I found that they tasted okay but the time to bake was all wrong, they didn't raise and puff out and get bigger like all other cookie recipes I've tried. Was a little disappointed. It made about 4 dozen for me so I had plenty of them to experiment on time wise till they were perfect. I have an older Magic Chef oven and to make it a perfect cookie it took 16 minutes at 350°F.
Tanya (Ontario) says:
Tbirdclass (Ohio) says:
These are the best I've tasted. Went exactly by the recipe and loved them. Did not grease cookie sheet and they came right off the pan.
MaryB (California) says:
I have made this recipe SEVERAL times and they are absolutely the best p-butter cookies ever. Lightly crispy on the outside, moist and chewy on the inside. A MUST for anyone who likes peanut butter!
Caroline J. (Massachusetts) says:
So... I was going to make chocolate chip cookies this morning because that's my 'go to' cookie. I didn't have enough chocolate chips though. Peanut butter cookies sounded yummy! I found this recipe, read the awesome reviews and decided to give it a try! I made a double batch and there's A LOT! I also varied the recipe a tiny bit: since I doubled, I needed 3 cups of peanut butter - I used 2 cups creamy and 1 cup crunchy. Also, I added in what I did have of chocolate chips! Just tried one and they're DELICIOUS! I only gave 4 stars because I feel they could have a more peanut buttery taste. Maybe that's because I did both creamy and peanut butter though?? Whatever, they're yummy anyway! I'm going to let them cool and then make ice cream sandwiches with them. Perfect for the hot hot weather we have today!
Ummmm... sorry so long! LOL...
Shannon (Iowa) says:
I added two heaping tablespoons of sour cream at the request of a friend. Made softer. Also added chocolate chips. Very good. Was done in 9 minutes in both a convection and regular oven.
Mark Kudron (Mississippi) says:
A wonderful cookie recipe! I halfed the ingredients because I only needed half the yield. Then folded in about a half cup of fresh blueberries at the end. It tasted like PB&J cookie heaven. Big hit with the family and friends!
Jamie (Pennsylvania) says:
These cookies were absolutely fabulous!!! I used a whole 16 oz jar of natural peanut butter which I think really helped the cookie with it's peanut buttery flavor. I used about a tablespoon of dough and cooked for about 10 minutes. There were around 3-4 dozen cookies. Soft, moist, delicious!!! My family now has a new favorite!!!
Gina (Pennsylvania) says:
I have made these cookies 3 times and everythime they have turned out great. Everyone who tastes them loves them. One person thought I bought them from a bakery. Definitely the best I have tasted.
Tinabumbalina (Vermont) says:
I added more peanut butter and used dark brown sugar which always makes cookies chewier.....
Diane trepanier (Maine) says:
Made these peanut butter cookies today and they are great. Added mini chocolate chips to half of recipe cause grandkids like chocolate chips. Used Splenda instead of regular sugar also. Kids loved them!
Melissa (Australia) says:
great tasting cookie, but very crumbly. I used organic peanut butter, so it didn't have any thing added, maybe that was it.
Sheriley (New Hampshire) says:
I never make comments, but this is a great recipe!
Dusti (California) says:
Great recipe, my daughter enjoyed making these cookies. I made them with whole wheat flour and they were great.
Wendy (Michigan) says:
Okay...I swapped out regular peanut butter for Chocolate Peanut Butter (Dark Chocolate Dreams from Peanut Butter & Co), and added about 2/3 cup of mini chocolate chips. Heaping tablespoons, baked for about 15 minutes. Talk about AMAZING!!!
BJ (Alabama) says:
Sooo good! I made these and brought them to work, and have had two people offer to pay me to make them for their functions because they were so good. But as with ANY recipe, the cookies are only as good as the ingredients you use. I use high quality flour, real butter, raw sugar and jiff peanut butter. Makes a difference! : )
Debbie (Tennessee) says:
These are absolutely the best peanut butter cookies in the world! I made these tonight and didn't realize how many cookies this recipe made. I got about 6 dozen cookies. The only thing I did different was put the criss cross in them they are delish. Thanks for sharing your recipe with the world. Will definitely make these again when I get that craving for peanut butter cookies!
Meghan Serrata (Texas) says:
I made these for Sunday lunch and they made about 30 cookies (each one about 2 1/2 inches)... They were absolutely amazing... I added peanut butter chips to them, because I LOVE peanut butter... Even BETTER!!! They were gone by that afternoon... Cooking them again tonight and added peanut butter cups :) Can't wait...
Cathy (North Carolina) says:
These are very good! The batter was a little crumbly. I used a cookie scoop, then had to pat it together really good, and they crumbled a little. I make cookies all the time, and this recipe reminded me of the Toll house chocolate chip recipe..so I made them in the same manner (if anyone's looking for better instructions). Also added a couple of extra scoops of peanut butter! Will use again, just maybe reduce the flour a little...Yummy!
Cathy (North Carolina) says:
...also flattened them 1/2 way with my hand, as the first batch didn't spread (didn't use a fork to criss-cross because I was making them with the chocolate kisses, but criss-cross would solve the problem too). They taste delicious!
Ruth (Nebraska) says:
My simpler recipe calls for 2 cups of crunchy peanut butter (a whole jar). 2 cups of brown sugar, 2 eggs, 2 tsp. soda, and 2 cups of any kind of chips. Bake for 10 minutes. Remove from cookie sheet when cool. There's no white sugar, flour or butter. Makes about 50 cookies. I cover the cookie sheet with parchment paper and they don't stick!
DRIFTER (Kansas) says:
Reduced ingredients to 1/2 and the recipe produced 18 cookies, probably 3-inch in diameter after baking. Too sweet, next time I will reduce the sugars to 1/4 the amount of the recipe suggested, 1/4 cup of granulated and 1/4 cup of the brown sugar.
Julie (Missouri) says:
Wow! Just made these with my daughters and we all agree these are the BEST peanut butter cookies we have ever eaten! I cannot wait to share these with my friends and send them to my son who is deployed in Afghanistan! Thanks for sharing this great recipe!
Yogamom (Florida) says:
This is very similar to the Lee Bailey peanut butter cookies which have always been our favorite. It really makes them better to divide dough into two rolls, wrapped in wax paper, freeze for few hours before slicing and baking for 10-14 minutes, depending on your oven.
Dahlia (Texas) says:
Truly The World's Best Peanut Butter Cookies, I made these tonight and loved the fact that they are simple to make. All of my family enjoyed them. These cookies just melt in your mouth with peanut buttery goodness.
JANET (Pennsylvania) says:
I made these cookies for grape harvest. Everybody LOVED them. They ate them up so fast I had to make more. This is the best peanut butter cookie I have every tasted.
Krista (Texas) says:
Absolutely the best peanut butter cookies I have made. I used 2 cups peanut butter (1 cup crunchy and 1 cup creamy). Used 2 1/4 cups flour and added a little more vanilla. I slightly softened the butter and mixed with peanut butter, brown sugar and white sugar and vanilla. After that was mixed add one egg at a time and mix well in between. Then add the flour slowly. I roll the dough in to balls and roll them in sugar then flatten on the cookie sheet with a fork! Thanks for the recipe!
Robin Ruttlidge (Wisconsin) says:
I used a full two cups of peanut butter - crunchy. I made nice large cookies and baked about 12 min. Delicious. GREAT TEXTURE AND FLAVOR. We loved them. Thanks!
Danielle Moerer (Louisiana) says:
Easy to make and very good :) Rolled in sugar and cris crossed old-school style. Made about 3 to 4 dozen cookies.
RozesofSharon (Wisconsin) says:
These cookies are the most peanut tasting, melt in your mouth peanut butter cookies I have ever had! Using 1" scoop had to bake at 350°F for 13 minutes. Using the 3/4" scoop baked at 350 for the 9 minutes. If you like peanut butter, you will absolutely LOVE these!!!
Donna (Pennsylvania) says:
The best I've ever had.
Julie (California) says:
I made these for a holiday party and they were excellent!! This will be my go to peanut butter cookie recipe.
Katherine (Georgia) says:
These cookies are amazing. They are fast and easy. They taste so good and being a person who is known not to bake well even I made these great.
Jessi (Kansas) says:
I just made them and I LOVE them!!
Erin (Washington) says:
According to my husband who doesn't like peanut butter cookies, these were AMAZING. Not only are they moist, the flavor is beyond delicious. The only alteration in my recipe was adding 1/2 cup of peanut butter to an even 2 cups; other than that, the recipe was as is. This recipe will not disappoint and will be used again and again from now on.
Kari Anderson (Washington) says:
Delicious! I added peanut butter chips for even more pizazz!
Peedee (California) says:
Rhonda: one pound of butter is 2 cups. I often buy butter by the pound block so just cut it in half or quarters as the recipe dictates. Cut into four, the result is each piece is 1/2 cup. Good luck. I like the way everyone kind of "tweaks" recipes and gives good ideas. Good stuff.
Ashley (Illinois) says:
So... i made some peanut butter cookies from a cook book but also made these just because they looked easier. Maybe its something i did but these weren't so great which doesn't make sense because of the recipe got a lot of good reviews. The recipe from the book was way better.
Shannon (Maryland) says:
I put a banana slice on top and a pinch of crushed mixed nuts and it turned out delicious. I had to cook them for 20 minutes but I did have large cookies (2-3 inch diameter).
Isabella Garrott (California) says:
I just made these cookies with white chocolates. They are amazing !!
Cara (Alberta) says:
Seriously delicious and wonderfully easy. Followed recipe exactly and they were perfect!
The Mominator (Maryland) says:
Very good, but FYI the yield is 6 dozen, not 3 dozen.
Harley (Iowa) says:
2 sticks of butter is one cup. One stick of butter is half of a cup
Roy (Maine) says:
Easy recipe, but they are NOT the world's best, they are dry and crumbly, not moist. I won't use this recipe again, and can't recommend it.
Tracy Kinard (Georgia) says:
I haven't tried this recipe yet. I was wondering if anyone has tried it using the new Honey Peanut Butter?