The Secret to Delicious Peanut Butter Cookies Made with Butter

Delicious peanut butter cookies make with butter

Here is our secret to success when baking peanut butter cookies made with butter.

Our secret to success when baking peanut butter cookies made with butter.

The key to success is: you MUST chill the cookie dough before baking.

Here’s why: butter is a fat that melts fast.

You don’t want the butter to melt too fast, or your cookies will spread & be thin and lifeless.

You must be patient when baking the most delicious peanut butter cookies. Cookie dough with butter should chill for at least 2 hours.

But there’s a plus side: you can mix the dough ahead of time and then be less stressed when you bake your cookies just as the kids come in the door from school – or whenever you want the yummy fragrance wafting through your home.

Butter is the secret ingredient to making them oh-so-delicious, with a crumbly goodness, but it does come with a cost. If you have a craving and just can’t wait, peanut butter cookies made with butter aren’t a good choice. They will flat and unappealing. Try our Old Fashioned Peanut Butter Cookie recipe using shortening.

I’ve been thinking that the above statement might be a little harsh, so I tried something.

I used cold butter and made the cookies right away. I cut the butter up into little slices and mixed it all in my Kitchen Aide mixer. They turned out perfectly! (In fact, I’ve been using this recipe for decades and they may have turned out the best yet.)

So, if you’re in a hurry to satisfy your peanut butter cookie craving, give it a try. You will have to use an electric mixer, though. You won’t be able to do it by hand.

Peanut Butter Cookies Made With Butter

This is the classic peanut butter cookie recipe made with the goodness of butter. Baking with butter takes a special step, and the cookies won’t turn out as nice if you skip it. Patience is important.

  • 1/2 c sugar
  • 1/2 c packed light brown sugar
  • 1/2 c butter (room temperature)
  • 1/2 c peanut butter
  • 1 tsp vanilla extract
  • 1 egg
  • 1 1/4 c flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  1. Cream sugars and butter until fluffy.

  2. Beat in egg and vanilla.

  3. Stir in peanut butter until mixed.

  4. Blend in flour, baking soda, baking powder and salt.

  5. Shape dough into a large ball in bottom of bowl and cover the ball tightly with plastic wrap. Chill in fridge for 2 hours. (See notes.)

  6. Preheat oven to 350° F

  7. Drop dough by tablespoonful onto an ungreased cookie sheet. Make the iconic criss cross mark on top by lightly squishing them down with a floured fork.

  8. Bake for 10 minutes until set with the edges lightly browning. (If you cook them too long, they will be hard.)

  9. Allow them to cool slightly on the cookie sheet. (If you don’t they’ll crumble to pieces.)

  10. Then lift onto rack to cool completely.

If you chill the cookie dough before baking, the cookies spread less because the cold fats take longer to melt. Thus, you have nicer-looking cookies.

This way you can mix your dough any time, cover it with tightly with plastic wrap, and keep it in the fridge for a few hours until you’re ready to bake at your convenience. 


Want More? Here are all our peanut butter cookie recipes:

See all of our peanut butter recipes:

See all of our cookie recipes:

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