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over the top shoot of delicious peanut butter cookies

Mom's Peanut Butter Cookies Recipe

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies
Calories: 169kcal
These peanut butter cookies are just like Mom used to make! Quick and easy to make, these cookies are ready to eat in 20 minutes. This is the best peanut butter cookie recipe, and the only one you will need!
Print Recipe


  • ½ cup unsalted butter softened
  • ½ cup creamy peanut butter
  • ½ cup dark brown sugar
  • ½ cup granulated sugar
  • 1 egg lightly beaten
  • 1 teaspoon vanilla extract
  • cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon table salt
  • ¼ teaspoon coarse sea salt
  • 1 teaspoon ground cinnamon
  • 1 cup peanut butter chips optional
  • ¼ cup powdered sugar confectioner’s sugar, for topping


  • Heat oven to 350°F and line 2 large baking sheets with parchment paper. (If not using parchment, do NOT grease the baking sheets.)
  • In the bowl of an electric mixer, add butter and peanut butter. Beat on medium speed 2 minutes until completely incorporated.
  • Add the brown and granulated sugars and beat an additional 2-3 minutes or until smooth, creamy and paler in color.
  • Add the egg and vanilla and beat another 1 minute.
  • In another large mixing bowl, whisk together flour, ½ teaspoon baking soda, table salt, sea salt and cinnamon.
  • Add the flour mixture to the butter mixture and turn the mixer to low speed. Mix until the flour is almost incorporated. There should be just a little flour visible.
  • Remove the mixing bowl from the mixer and add the peanut butter chips, if using.
  • Stir the dough gently just until all flour is incorporated.
  • Use an 1.5” scoop to scoop balls onto the baking sheet 2-inches apart. (If you don’t have a cookie scoop – use about 1½ tablespoons of dough per cookie and roll the dough into balls.)
  • Lightly sprinkle the cookies with powdered sugar.
  • To put fork marks into the cookies, gently press the fork onto the cookie dough – being sure to crisscross the fork to get that traditional “peanut butter cookie” appearance.
  • Bake 9-10 minutes at 350°F or until the edges of the cookies are set.
  • Transfer the cookies to a cooling rack and…
  • Enjoy!



*Note: Keep in an airtight container up to 4 days (if they last that long).
These cookies freeze beautifully and are actually pretty tasty eaten frozen.


Calories: 169kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 115mg | Potassium: 50mg | Fiber: 1g | Sugar: 13g | Vitamin A: 128IU | Calcium: 10mg | Iron: 1mg