Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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A peanut butter cookie recipe is always a hit. Our classic peanut butter cookies are a favorite the whole family will love.
Heat oven to 375°F.
Combine brown sugar, butter and peanut butter in bowl. Beat on medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Add flour, baking powder, baking soda and salt. Beat at low speed until well mixed.
Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets; flatten balls in criss-cross pattern with fork dipped in sugar. Bake 8-10 minutes or until edges are lightly browned.
Dietary Fiber: 0g
I made this recipe and I am very pleased with it. The cookies come out perfectly when I bake the for 10 minutes. The next time I make them, I will add walnuts. Then I'm going to make them with raisins. I used the make my kids what I called cupboard cookies (everything in the cupboard) and these remind me of them.
My kids made some of this and they were great just a little dry....so we dunked them in milk. I highly recommend to be really careful because we added a little too much peanut butter but that isn't entirely bad.
Best homemade peanut butter cookie I have made in a long, long time. I will be making these again, and often. Butter instead of margarine or shortening makes a huge difference. Thanks for the recipe!
I made a few alterations. 1. About 1 Tablespoon less flour. 2. About 1 tablespoon more peanut butter. 3. added 1/4 teaspoon imitation coconut extract. 4. mixed 1/4 c sugar with 1 tablespoon brown sugar and rolled them in it. Amazing!
To the lady who used convection oven...they were designed for baking, but you do have to adjust the temperature if it is not a convection recipe. Try again!!
This is the recipe I was looking for. I don't want shortening in my pb cookies. Thank you!
Very good cookies=simple and tasty
I made this recipe and all 36 cookie disappeared in one day. My family really enjoyed them. I found out with the baking of the second batch (by request) if I cheat and use self-raising flour it changes the taste and they are not as good.
This is the best peanut butter cookie ... The key is not to over mix the dough use parchment paper and do not overbake . I use a large scoop (makes about 15 large cookies) to form the dough then roll it around in the sugar and bake 375 for 9 - 10 min cool for a few min on the pan then move to a wire rack to cool completely...store them in an airtight container with a piece of bread -- they will stay soft for days if they last that long.
I just tried this recipe with my lil ones last night. Cookies ended up not having much flavor. As a side note this recipe is not meant for cooking in convection. It dries it out way too quickly. Stick to traditional oven cooking on this one. Not planning to use this one again.
My son is allergic to peanut butter, so I made these with sunflower butter. WONDERFUL! Very moist, delicious!
This is an excellent recipe very delicious..there are a lot of variants with flour and your oven.if the cookie dough is dry you may have to work in a little butter. Also if your oven bakes hot either reduce the temperature 10 degrees or the time by 3 minutes. I always make a tester tray with just a couple cookies and you can make adjustments in time and temperature if necessary. Especially if you make bigger cookies.
Omg this recipe rocks, my husband asked me to make him penut cookies and I looked this one up and I am so glad I did he could not stop eaten them he ask who's recipe was that and I told him and he said that they were exactly like the ones his mom use to make.!!!! Please give more he kept saying hehehe!!! Thank you for this recipe :) I love land o lakes!!!
About 5 years ago I started adding peanut butter extract instead of vanilla and they are so good!!!!!! Try it and you will be baking them all the time.
Just okay, not much flavor. Although, made them at my moms house, who knows how old the ingrediants are, and had to use margarine, no butter in the house. Don't know if this affected the taste.
Amazing. Just what I was looking for in a peanut butter cookie. Added tbsp honey, was heavy on the peanut butter and used whole wheat flour. The temp worked for me, I baked on parchment paper on an aerated (double bottom) cookie sheet. Removed cookies from hot sheet immediately after baking. Dad is gona love em!
This is a horrible cookie. I am actually going to throw them away.
reduce heat to 325 degrees and increasing baking time to 10 to 12 min helps make these a softer cookie. that is the ONLY change I made. Great cookie
the best i have ever had
I just finished making these and they are quite good! My only complaint is that they are bit on the dry side for me. I tend to like softer cookies to crisp cookies. I think next time I will reduce the amount of flour and maybe add a bit more butter. They taste great though!Oh, and, I found that if I waited until they started browning on the edges that meant they were burning on the bottom (that could be my oven). So, I took them out as soon as they could hold their shape and carefully put them on cooling racks. Worked perfectly. Yum! Thank you!!
It was very dry, i even put the additional 1/4 c. of peanut butter. i had to form the cookies with my hand and when i used the fork to put the sugar on the top they broke apart terribly. ive made a lot better!
Very easy and quick. Kids loved them. Thank you.
the cookies taste great ate most of them and had to bake more before family came home
I made these cookies on 2/26/2012. I used 3/4 cup peanut butter. Got a weird after-taste that I didn't quite like. Not sure if it was from the peanut butter, baking soda or baking powder but overall they were good and quite filling. My husband is a picky eater and he thought they were good so I will try making them again since they were low calorie cookies. I may add a touch of cinnamon next time or maybe raisins. thanks for sharing.
the ingredients vary slightly from my "ancient" recipe, but they're still very good.
These cookies are great, they do not crumble and keep their shape when baking. Taste amazing. And I bake a lot.
I followed the suggestion of using 3/4 cup peanut butter instead of the 1/2 cup called for in the recipe. My husband also requested I add dark chocolate chips.
Lovely cookies! I add 1/4 cup more peanut butter as suggested & did not roll in sugar. Next time I think I will replace some of the flour with ground oats.
These are perfect!
MADE THESE LITTLE GEMS AND THEY ARE GREAT! EASY, QUICK AND SOO TASTY! THANKS FOR THE RECIPE.........
I have searched a long time, many recipe requests from family & friends for this recipe! The search & wait was worth it!!YUM! YUM! Try it for yourself. You'll know what I mean!
i loved the fact that you really didn't have to use a lot of sugar for the sweetness of the cookie.
very great recipe my dad said it was excellent
Just like grandma made and NO transfat!
I like soft and chewy peanut butter cookies. I have been trying different recipes for years, and I have been baking for 50 years. These are the best I have ever tried, my search for the best peanut butter cookie is over. I did make two changes: I increased the peanut butter by 1/4 cup to 3/4 cup to give a stronger peanut butter taste. I also baked at 350 for 9 mins. Excellent cookie for those who like soft and chewy.
Soooooo easy and delish!
Loved the cookie's buttery "melt-in-your-mouth" character but would like to "bump-up" the peanut butter flavor - can I just add more peanut butter without changing the amount of flour and sugar?
I used 1 cup of JIF creamy peanut butter + 2 frozen reeses cups ground into crumbs. you can add ground peanuts for more texture and crunch I rolled the dough into 24 golf ball size balls. Once I flattened the balls with the bottom of a glass, and pressed a criss-cross pattern across the top of each cookie with the prongs of a fork, they measure approx. 4-inches in diameter about the length of an adult hand. I baked all 24 large cookies on 2 seperate professional size cookie sheets in my oven at the same time for 14 minutes and they were slightly crispy on the outside and chewy in the middle. Very good flavor. Wish I could share a photo, they turned out so beautiful.
Love this recipe, but my husbande said the cookies need a more peanut butter taste. What do I have to do to be able to add more peanut butter? I imagine I would have to change the amounts of other ingredients to accomplish this.
I have and will always will LOVE peanut butter cookies! They are just wonderfull, and the recipe here is just great!!!
I mede these for "Homemade Cookie" day at my son's band camp week. They were a big hit. This will be my one and only peanut butter cookie recipe!
Tasty and simple to make!
These were very good cookies. My husband, told me to get rid of the other recipe I had and keep these one. He said they were like the Jays potatoes chip .You can just can't stop eating them.
These are the best peanut butter cookies I have ever tried. I will always make these now for peanut butter cookies. The flavor is amazing and they are nice and soft. :) Thanks Landolakes.
I have used this recipe several times and have enjoyed it every time. Very easy to make. I usually bake them a few minutes longer than what is called for on the recipe but that is a personal choice. I want my cookies a little crispy.
I have always made my cookies scratch, and I have a family that loves homemade anything. Thank you, Happy Thankgiving
Love this recipe, my granddaughters like putting the fork marks on the cookies and they really like eating them.
A must try for all peanut butter lovers. Easy, fun, and delicious. Serve with Ice cold milk or lemonade.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/928
© 2014 Land O'Lakes, Inc.
I have a bit of an obsession. Lately, I cannot get enough of s’mores. If you take a look at my Pinterest board, you’ll notice that half of my pins are s’more-related. S’more cupcakes, s’more puppy chow, s’more lattes...it just never ends. So, it’s no surprise that I developed a recipe for S’mores Bars.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I have a bit of an obsession. Lately, I cannot get enough of s’mores. If you take a look at my Pinterest board, you’ll notice that half of my pins are s’more-related. S’more cupcakes, s’more puppy chow, s’more lattes...it just never ends. So, it’s no surprise that I developed a recipe for S’mores Bars. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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