Perfect Peanut Butter Cookies Recipe

Perfect Peanut Butter Cookies Recipe By 6 Cakes & More

Modified for cookie molding.

For best recipe results weigh ingredients and use a stand mixer. 

This dough was originally meant for immediate use without chilling for cookie cutters. For molded cookies, however, It works best if it is chilled for an hour or so before use. If you can’t wait to chill dough or if dough is sticking, dust mold cavity with powdered sugar or flour (tapping out the excess) each time before adding dough.


169.5 grams unsalted butter cool, not room temperature

220 grams sugar

1/2 teaspoon salt

136 grams creamy peanut butter

1 large egg cold

1/2 tablespoon vanilla

384 grams all-purpose flour

  1. In the bowl of a stand mixer with the paddle attachment, add your cool unsalted butter, sugar, and salt. The temperature of the butter and the fact that you use unsalted butter matter here.
  2. Turn your mixer on the lowest speed available. We don't want to incorporate any air into the dough. Air will cause spreading! We just want the sugar to start incorporating into the butter. There will still be some pretty big chunks of butter not fully mixed in. That's okay!
  3. Add the peanut butter and again, on low, mix until just incorporated. You may still see little spots of butter and that's okay! Scrape the sides and bottom of your bowl before adding the egg and vanilla.
  4. Add the cold egg and the vanilla. Again, the temperature of the egg matters. You want to use it cold.
  5. Again, turn your mixer on to the lowest speed and mix just until the egg and vanilla have incorporated into the other ingredients. Scrape down the bottom and sides of your bowl. If you need to, mix for a few more seconds. You will see small pieces of butter and that's okay!
  6. Add the flour to your wet ingredients.
  7. Once more, turn your mixer on to the lowest setting, and mix until it all comes together. It will to gather onto the paddle and start to clean the sides of the bowl. It doesn't take long, so don't walk away from it. Turn the mixer off and touch the dough. If you can leave an imprint with your finger without the dough sticking to it, it’s ready. I live in a humid area, but the amount of flour in the recipe is perfect 9 1/2 times out of 10. Chill dough for a couple of hours.
  8. Preheat oven to 350 degrees F and bake 8- 10 minutes (depending on thickness of cookie) on baking sheets lined with parchment paper or silicone baking mats. Turn cookie sheets halfway through bake time.