Peanut Butter Cookies

Peanut Butter Cookies

Mila Klomp won 1st prize in the 9- to 12-year-old category for her yummy peanut butter cookies at the Harrow Fair. It’s clear that Mila has inherited her baking talent from her mom, Helen.–Moira Sanders, Lori Elstone, and Beth Goslin Maloney

LC Who Is...? Note

We don’t have any idea who Mila Klomp, but whoever she is, she certainly knows her peanut butter cookies. Er, let us rephrase that. For someone so young, she certainly knows her old-fashioned peanut butter cookies. That is to say, peanut butter cookies that are crisp at the edges, chewy on the inside, and peanutty through and through. (If you have a thing for peanut butter cookies that are crisp throughout, fear not, we also have a recipe for you, too.) Pass the milk, please.

Peanut Butter Cookie

  • Quick Glance
  • 15 M
  • 1 H
  • Makes about 4 dozen
Print RecipeBuy the The Harrow Fair Cookbook cookbook

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  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar, preferably light
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 cup peanut butter, creamy or crunchy (though we all know crunchy is better)
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons baking soda
  • 1 tablespoon hot water


  • 1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • 2. In the bowl of a stand mixer using the paddle attachment, beat the granulated and brown sugars and butter on high until light and fluffy. Add the peanut butter, eggs, and vanilla, reduce the speed to medium, and beat until thoroughly combined.
  • 3. Mix the flour and salt together in a small bowl. With the mixer on low, slowly add the flour and salt to the peanut butter mixture and blend thoroughly. Combine the baking soda and hot water in a small bowl and add it to the cookie dough, mixing until just combined.
  • 4. Drop the dough in heaping tablespoons onto the parchment. Gently press a fork into each cookie, first vertically, then horizontally, to create the classic peanut butter cookie crisscross. (If an extra sparkly, extra crunchy cookie is desired, dip your fork in a little granulated sugar prior to pressing it into the dough.)
  • 5. Bake for 8 to 12 minutes, until the cookies have barely begun to turn golden at the edges. Let the cookies cool for a minute or more on the baking sheet, then transfer them to a wire rack to cool at least a little. (The cookies will get crisper the longer they cool.) Store the cookies in an airtight container for up to 5 days.


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Recipe Testers Reviews

This is a perfect peanut butter cookie. The recipe is as simple as a cookie can be: cream together the butter and sugars, add the dry ingredients, scoop, and bake. The yield really was 5 dozen and the cookies baked in exactly 8 minutes to achieve a perfect crunchy edge and chewy center. This will definitely be my go-to peanut butter cookie recipe.

This is an amazingly moist and chewy cookie that can be made in a cinch. Just lovely. I placed them about 2 inches apart on the cookie sheet and the time of 8 minutes was bang on. I wasn’t a big fan of peanut butter cookies, but this recipe made one out of me.

These cookies are everything everyone loves in a good peanut butter cookie, right down to the crisscrosses on top. They were perfectly chewy with crisp edges and a wonderful flavor. The addition of the hot water and baking soda was a new step for me, and whatever it did, it made for a really good cookie! I used a cookie scoop and they cooked perfectly in 8 minutes. I took them to work to share and while sitting in my office heard my coworker yell from next door, “These cookies are the bomb!” I think that says it all.

These were a big hit. I’m generally not a huge fan of peanut butter cookies because they can be a little dry. Not so with these cookies. They had big peanut butter flavor and were nice and chewy. The yield was accurate and the baking time of 8 minutes per batch was accurate. The one thing I didn’t like about the recipe was that it didn’t include any preparation times. I’ve recently given myself a challenge of becoming a better baker, so I’ve spent a lot of time reading recipes and comparing times. If I were to add anything to this recipe, I would’ve added the time to cream the butter and sugar, as well as the time to incorporate the eggs, peanut butter, etc. The next time I make these, I’m planning on coating the bottoms with chocolate once they’re cooled. What goes better with peanut butter than a little bit of chocolate?

These cookies were wonderful! My husband has repeatedly requested another batch. The dough is easy to put together and the cookies puff up and spread during baking, so don’t be surprised when you have a nice-sized cookie in the end. My only thought on improving this cookie recipe is the addition of chocolate chunks to the dough or a drizzle of chocolate over the finished cookie!

These are simple to make and delicious—crispy on the outside while still moist and a little chewy on the inside. The only thing missing is a cool glass of milk!

I really love peanut butter cookies, but once I started thinking about it, I realized that I had never made them before. This is a great introductory recipe. Not too many ingredients, not too many steps, and really delicious stay-soft cookies. I may have snuck some chocolate chips into that last dozen I baked, which was also delicious.

I’m a horrible baker, so anytime I see a baking recipe, I cringe slightly and then go on to the next recipe. Well, it’s time to face my fear of burnt pastry and crying helplessly in the corner of my kitchen. This was a gleaming example of how a baking recipe can go so right. Following this recipe exactly produced cookies with a perfectly crisp exterior and chewy interior. For a guy who can’t bake, these were some of the yummiest cookies I’ve accomplished. My only beef (or peanut) was the whole “drop the dough by heaping tablespoons” thing. I prefer a uniform look when cooking, so I used an ice-cream scoop and divided the ball in half. This produced a consistent-looking cookie; however, this method also produced larger cookies, as I was only able to get 3 1/2 dozen from this recipe. While I may not be the baker in the family, this recipe inspired me to put on my brave face, turn on the oven, and try.

I tried this recipe with a really good organic, unsweetened peanut butter and the finished cookies were delicious. Not too sweet, lots of nutty flavor, and a great texture. They were incredibly easy to make. If you do use an organic peanut butter, give it a quick zap in the microwave on low power to soften it up if straight out of the refrigerator.

This simple but classic recipe is perfect for any bake sale or event where baked goods are needed! I love that the proportions are easy enough to halve or double as needed. The cookies come together in no time and they’re predictably peanut buttery and addictive. Keep an eye on them though—mine took a bit longer to cook than indicated so use your judgment.

This is a simple peanut butter cookie. Often recipes require refrigeration before baking for a great peanut butter cookie, but this one delivers without the wait. The cookie dough comes together in a flash and then is ready to bake—no rolling or shaping, just drop, fork, bake, and eat. They’re best served warm, while they’re soft and chewy, but are easy to eat cold too, when they become more crisp and crunchy. I wouldn’t have a problem eating them either way.

These buttery and oh-so-easy-to-make cookies are highly addictive. These simple treats are in fact quite dangerous because they’re a snap to make and take even less time to devour. The recipe makes about 42 medium–large cookies, so find some friends to share them with. The finished product ends up looking like the traditional design we’ve come to expect and love. The flavor is subtle, sweet, and so very sweet tooth satisfying. This is a definite keeper in the family cookbook of recipes worth craving.


  1. It’s a Canadian cookbook. How refreshing to see one highlighted in one of my favorite international/American websites!

    1. Susan, we try! We’re working on obtaining more and more recipes from more and more sources, the trick is making certain that the source—in most instances, a cookbook—is readily available to all our readers. This is a happy instance in which it is. Enjoy! (And please enjoy our American recipes, too!)

  2. These cookies look great. Can this recipe be rolled into a log, cut into pieces and frozen? It would be nice to have these available whenever the mood for a couple of cookies strikes.

    1. Hi Zanne, most peanut butter doughs freeze wonderfully. I have a call out to our testers to see if anyone tried freezing this particular dough. Sita, one of our cookie testers, froze the cookies after they finished baking. Whenever her husband got a hankering for a sweet, she popped a cookie in the microwave and gave him a warm treat.

  3. Do you patiently wait to order your annual supply of Girl Scout cookies because you haven’t found an equivalent? Wait no more. These peanut butter cookies are delicious both straight from the oven or the next day if they haven’t been devoured. They’ve become a family favorite and are so simple to make, although most nights I bake half the batch and refrigerate the rest for another great snack a couple nights later.

    1. We can think of no higher compliment, Susan. Many, many thanks, not just for letting us know your family’s fondness for the cookies, but for the tip on baking half a batch at a time, as I love the delayed, er, rather, extended gratification.

  4. OMG! This is the perfect peanut butter cookie! They are like little peanut butter pillows of deliciousness!!

  5. Just made a double batch. Really yummy. FYI a double batch is a bit too much for the Classic KitchenAid mixer, it worked ok, but it required a little help with the process of adding the watered baking powder. Have to get rid of these, out of my house before I eat them all!

    1. Well, to me that is hen I know I have a hit: When I have to unload baked goods on friends and family because they are so good.

      One note about the classic KitchenAid mixer: I have both the classic and the 7-quart. I find that when making most recipes, the 7-quart is just too large. So I pull it out only if I’m doubling or tripling a recipe. Or sometimes I just make two batches of the same batter or dough in the classic.

  6. Anyone tried replacing peanut butter with speculoos? I love a good peanut butter cookie and will make these as is, but I’ve also been eyeballing that half jar of speculoos thinking they’d make a great cookie…? Ideas?

  7. Well I just made them as is (except I screwed up and added the baking soda to the flour and salt, as per most recipes) I do love the results. What is the reason behind adding baking soda to water first? This chemistry stuff escapes me.

    Thinking today I’ll try the recipe with the Speculoos. How bad can it be? The other thought was making a cream of butter, speculoos and conf sugar as a filling to a thin chocolate or vanilla crisp cookie…(can you tell we’re procrastinating here?)


  8. OK. Made these cookies and they are great. Decided to roll extra dough in parchment then slice and bake as needed. Today, after failing to find a Christmas tree, schelpping all over in the rain, losing my Fitbit, I was comforted by having a handful of these waiting at home for me. I dipped in chocolate and sprinkled with Maldon Sea salt.

    Thank you for always providing reliable recipes, good advice and a community of testers!

    Peanut Butter Cookies

  9. Renee, yes thanks! And I’ve got so many new books to dive into, I’ve actually put a little weekly reminder on my calendar with the first few weeks loaded with several books on my “to cook from shelf”…stay tuned.

    and thanks for sharing my pic of these great cookies!

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