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There's nothing quite like classic peanut butter cookies paired with a glass of milk. This peanut butter cookie recipe is simple to make and a favorite for kids and adults to enjoy.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary test

15 mins
1 hr
7 mins
1 hr 22 mins
about 54 cookies


Ingredient Checklist


Instructions Checklist
  • In a large mixing bowl beat peanut butter, butter, and shortening with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough about 1 hour or until easy to handle.

  • Preheat oven to 375°F. Shape dough into 1 1/4-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool.


Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

87 calories; fat 5g; cholesterol 13mg; saturated fat 2g; carbohydrates 10g; mono fat 2g; poly fat 1g; sugars 6g; protein 2g; vitamin a 97.2IU; niacin equivalents 0.8mg; folate 4mcg; sodium 70mg; potassium 42mg; calcium 10.1mg; iron 0.4mg.