Smooth and thick Peanut Butter Cookie recipe

Smooth, thick, melt-in-your-mouth peanut butter cakes may be the only peanut butter cake recipe you’ll ever use. You only need 9 ingredients and the dough can be modified in many ways to make different shapes such as peanut butter blossoms and peanut butter jam fingerprints.

This recipe has been living on my site for years and some readers say cookies Tastes like the inside of a peanut butter cup. Tasty!

Why Hey Peanut Butter Lovers. You have come to the right place! This may sound familiar, as I’ve shared a number of peanut butter cookie recipes over the years. But believe me when I say this the one Keep it at the front of the recipe folder.

This main recipe for Peanut Butter Cookies contains Live on my website since 2012 It is the same dough used to make the popular Peanut Butter Blossoms out of the 6 variations listed below. The recipe has stood the test of time and even after posting dozens of other peanut butter recipes online and in my cookbooks…this one is the best.

Why you’ll love our Soft Peanut Butter Cookies

  • Smooth centers with a slightly crisp outer edge and a crumbly edge
  • No-fuss recipe with 9 ingredients
  • Super easy to make
  • Features a traditional crossover at the top
  • Peanut butter main flavor
  • Versatile cookie dough – add mixes or flip dough into fingerprints

Get these nine ingredients:

Vanilla, eggs, flour, butter, brown sugar and other ingredients on a marble table

You can find the full, printable recipe below, but first let me tell you some of the keys to the recipe’s success, starting with the ingredients.

Tips for success ingredients

  • Shockingly small amount of flour. You can look at the recipe below and wonder why there is so little flour… Has Sally completely lost her mind?! Ha! Well, peanut butter and other nut butters act as a binder and can actually substitute some or all of the flour in recipes including flourless almond butter cakes. Using more flour will dry out the cookies, so stick to the recipe below.
  • Peanut butter is more than other recipes. Most of the recipes I’ve tried call for about ½ cup of peanut butter with similar amounts of the other ingredients. We use more.
  • Use creamy peanut butter instead of crunchy. Creamy peanut butter is perfect for this recipe because the crunchy peanut butter creates a very crumbly cookie. Crunchy peanut butter is usually thicker and less creamy! For a tender cookie that stays mostly intact, use creamy peanut butter.
  • A mixture of brown sugar + white granulated sugar. As when making chocolate chip cookies, it is ideal to use more brown sugar than white granulated sugar in this dough. Brown sugar makes the cake softer, moist, and thicker, while granulated white sugar helps the cookies spread. Use both, but use more brown.

Can I use natural peanut butter in my peanut butter cookies?

Yes, you can use natural peanut butter in this dough! For the past decade, I’ve made these cookies using processed peanut butter like Jif or Skippy as well as the natural method where the ingredients are just peanuts and salt. Here are my notes:

  1. Processor: The taste of the cookies is really perfect with a great texture. They spread less and are not crumbly.
  2. natural style: The cookies are spread a bit more and are somewhat more sanded/crumbly.

But most importantly, both biscuits have a wonderful peanut butter flavour. With the above notes in mind, you can use any type.

Cookies made with processed peanut butter vs. natural peanut butter

Another tip for success: Refrigerate the cookie dough

Chilling the cookie dough in the refrigerator before baking it is critical to the success of this recipe. The dough is incredibly creamy, almost like peanut butter frosting, and you’ll be spending a lot of time trying to roll and bake such a soft dough. Set aside 1-2 hours for refrigeration, or do yourself a favor and make the dough the night before.

Expect a very creamy cookie dough:

Smooth and creamy peanut butter cookie dough

After cooling, the biscuit dough hardens and is easy to roll into balls:

Biscuit dough in a bowl and wrapped in granulated sugar

After cooling, the dough is rolled into balls and then generously rolled in granulated sugar. Sugar gives these cookies a glossy, sweet exterior with a hint of crunch before making way for a soft, melt-in-your-mouth treat. Don’t forget the classic cross over each cookie, just tap with a fork!

Another tip for success: After flattening the balls with a fork, use your fingers to reshape the edges into thicker/longer disks, because the thicker the disk, the thicker the baked cookie.

Peanut butter cookie dough with a cross fork
Peanut butter cookies on a lined baking sheet
Close-up of Peanut Butter Cookie Kris Churros
Peanut butter cookies on a pink dotted plate

Welcome to our Peanut Butter Cookie Headquarters

Today’s cookies have been my business for a decade. If you want to compare, here are 2 peanut butter cookie dough and how they differ:

  1. Crunchy / Old Fashioned Version: Crunchy with less peanut butter.
  2. Very Peanut Butter Cookies: Bigger and crumbly with extra peanut butter flavor. It’s practically today’s recipe, only doubled.

The following recipes use today’s paste. (Note that regular cookies have an extra spoonful of flour to hold the shape because we flatten them with a fork.)

  1. Chocolate Peanut Butter Cookies (in the picture)
  2. Peanut Butter Blossoms (in the picture)
  3. PB cookie cups per page 138 inches Sally’s cookie addiction
  4. M&M Peanut Butter Cookies
  5. Peanut Butter Fingerprint Biscuits
  6. Cookies stuffed with a Reese’s cup

So, whether you’re looking for a classic crunchy cookie or want to add some flair, a fluffy peanut butter cookie is the perfect base recipe for many variations.

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These are the smoothest and thickest peanut butter cookies! You only need 9 ingredients for the basic recipe, and they can be adapted in many ways to make different variations (see post above). Do not miss cooling the dough.

  • 1 and 1/3 cups (170 g) All-purpose flour (spoon and level)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick; 115 g) unsalted buttersoftened to room temperature
  • 1/2 cup (100 gramsFilled with light or darkness Brown sugar
  • 1/4 cup (50 g) granulated sugarplus 1/2 cup (100 grams) to roll
  • 1 Big an eggat room temperature
  • 3/4 cup (About 185 g) creamy Peanut Butter (see note)
  • 1 teaspoon pure vanilla extract

  1. Whisk the flour, baking soda, and salt together in a medium bowl. Sit aside.
  2. Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter for 1 minute on high speed until creamy. Switch to medium-high speed and mix brown sugar with 1/4 cup (50 g) of granulated sugar until completely smooth creamy, about 2 minutes. Add the egg and beat until combined, about a minute. Scrape the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and whisk until combined.
  3. Add the dry ingredients to the wet ingredients and beat on low speed until blended. The dough will be very creamy and soft. Cover the cookie dough and refrigerate for at least 1-2 hours, and up to 3 days.
  4. Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
  5. Rolling and Covering the Dough: Put the remaining ½ cup (100 g) of sugar into a bowl. Roll the cooled cookie dough into balls, about 1 tablespoon (5/8 ounces or 18 grams) of dough each. Roll each ball in sugar and arrange on baking paper about 2 inches apart. Use a fork to make a cross indentation on top of each one. To prevent the cookies from spreading too much, after indenting the cookies, use your fingers to reshape them into a thicker disk (since indented balls flatten them).
  6. Bake for 11-12 minutes or until edges are firm and turn light brown. The centers will still look very soft.
  7. Leave cookies to cool on a baking sheet for 5 minutes. After 5 minutes, transfer to a wire rack to cool completely.
  8. Cookies stay fresh, covered, at room temperature for up to one week.


  1. Preset Instructions: You can make cookie dough and refrigerate it for up to 3 days. Freeze well-baked cookies for up to 3 months. Unbaked dough balls, without sugar coating, freeze well for up to 3 months. Leave the frozen cookie dough balls on the counter for 30 minutes, then roll them in the sugar, indenting a cross shape with a fork, then bake for an additional minute. No need to completely dissolve. See How to Freeze Cookie Dough for more success tips.
  2. Peanut Butter: Creamy peanut butter is perfect for this recipe because the crunchy peanut butter creates a very crumbly cookie. You can use a processed peanut butter like Jif or Skippy, or a natural peanut butter. If you are using natural peanut butter, make sure it is at room temperature, stir it in well, and expect slightly crumbly biscuits. 3/4 cup of peanut butter weighs between 185-195 grams.
  3. Can I use almond butter? Yes, you can use almond butter in this cookie recipe; However, expect a more crumbly cookie. You may enjoy the most flourless almond butter cookies!
  4. Can I add chocolate chips or other add-ons? Yes, in step 3 after bringing the dry and wet ingredients together, fold in 1 cup of toppings such as chocolate chips (180 g), peanut butter chips (180 g), or salted or unsalted peanuts (150 g). Skip indent cookies with a fork.

Key words: Peanut Butter Biscuits

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