I just had a peanut butter cookie aha moment.

As a fan of soft cookies, I never craved peanut butter cookies because they were always thin and crispy.

But these Perfect Peanut Butter Cookies are perfect for me because they are soft and packed full of peanut buttery flavor.

perfect peanut butter cookies

I posted a sneak preview on Instagram because I couldn’t wait to share the recipe.

Peanut Butter Cookies ✔️ Successful Saturday 😀 #recipe up soon #ontheblog Happy Weekend! 🍁

A photo posted by Emily | Sage Recipes (@emilyrecipes) on

In the recipe, there is one crucial step that you can’t skip…

perfect peanut butter cookies

I know you’ve heard it before, but the cookie dough has to chill for at least 30 minutes before being shaped and baked. Chilling the butter and relaxing the gluten is key for a cookie with better texture and just the right amount of spread.

After the the dough has chilled and is shaped into balls, use a fork to make the classic peanut butter cookie crisscross pattern.

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Perfect Peanut Butter Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 2 dozen cookies

Perfect Peanut Butter Cookies


  • 1½ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • ¾ cup sugar
  • ¼ cup brown sugar
  • 1 cup natural smooth peanut butter
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract


  1. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine and set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter and sugar on medium-high speed until well combined, about 3 minutes. Add in the peanut butter and mix until combined. Add in the egg and vanilla extract and mix to combine.
  3. Add in the flour mixture and mix on low speed just until incorporated. Cover the dough with plastic wrap and refrigerate for 30 minutes.
  4. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  5. Use a small ice cream scoop to form the dough into balls or use your hands to make 1¼ -inch balls. Using a fork, press down to flatten each ball in a crisscross pattern.
  6. Bake for about 10-12 minutes or until golden brown. Transfer the cookies to a cooling rack to cool slightly. Repeat with the remaining dough.