Chef John's Peanut Butter Cookies

Chef John's Peanut Butter Cookies

Chef John 15774

"These classic cookies don't get much easier."

Ingredients 30 m {{adjustedServings}} servings 252 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

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  1. Beat butter, white sugar, brown sugar, peanut butter, salt, baking powder, and baking soda in a stand mixer until smooth.
  2. Scrape down the sides of the bowl and beater with a spatula. Add egg and mix for about 1 minute.
  3. Slowly mix in flour with the mixer on low. Scrape down the sides of the bowl and beater. Mix on medium until combined, about 30 seconds.
  4. Form dough into a ball, cover with plastic and refrigerate for 2-3 hours.
  5. Preheat the oven to 375 degrees F (190 degrees C).
  6. Portion out cookie dough in equal-sized balls on a baking sheet covered with a silicone baking mat. Use damp hands to roll dough into smooth balls. Stamp each ball with a fork in a criss-cross pattern.
  7. Bake in the preheated oven for 10 minutes until golden.
  8. Leave on the baking sheet for 5 minutes before transferring to a cooling rack.
Tips & Tricks
Best Peanut Butter Cookies Ever

Your family will love these dense, no-flour cookies.

Oatmeal Peanut Butter Cookies III

They taste just like the Girl Scout cookies with the peanut butter filling.

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Reviews 51

  1. 61 Ratings

Sarah Jo

I followed the recipe exact, only using super chunk peanut butter because that was all I had on hand. They turned out absolutely beautiful, just like peanut butter cookies are supposed to look. SIDE NOTE: My issue with making cookies lately is with the heat, they get.......weird, even with how fast the family can eat them. This cookie turned out perfect and it was a small enough batch that I didn't have to worry about the cookies "wilting" in the heat. My husband called me this morning and said that not only did they hold up well in Tupperware for his lunch but his co-workers liked them, too.


Excellent cookies! The best peanut butter cookies I have ever made! I did change one thing though. I used 1/4 cup of whole wheat flour and decreased the 1 cup white flour by a little bit. Baking also took 5 minutes longer in my oven.


This is a very easy recipe. It was simple and extremely tasty! I didn't use the silicone baking mat though, i only a standard cookie sheet.