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Classic Peanut Butter Cookies

These thick and puffy peanut butter cookies couldn't be easier to make and have an unbeatable classic taste. They're unbelievably chewy and peanut butter-y and go amazing with a glass of milk!
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 20 minutes


  • 1 cup butter softened
  • 1-1/2 cups coconut sugar or brown sugar
  • 1-1/2 cups creamy peanut butter
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2-1/2 cups white whole wheat flour
  • Chocolate for drizzling optional


  • Preheat oven to 350F. Line two baking sheets with parchment paper. Set aside.
  • Place butter and sugar in a stand mixer, fitted with a paddle attachment. Mix on medium speed until mixture is smooth and creamy. Mix in peanut butter, eggs, and vanilla until smooth. Add baking soda, salt, cinnamon, and flour, mixing on medium speed until mixture forms a dough.
  • Roll dough into 1-in balls and place on prepared baking sheets. Using a fork, gently make a criss-cross indention in each ball, flattening them slightly.
  • Bake cookies at 350F 9-10 minutes (cookies will be very soft) Cool cookies on baking sheet 5 minutes before transferring to a wire cooling rack to cool completely.


Store cookies in an airtight container at room temperature up to 4 days.