Peanut Butter Sugar Cookies Recipe
Peanut Butter Sugar Cookies Recipe delivers the perfect balance of rich, nutty flavor and tender, melt‑in‑your‑mouth texture in every bite. With creamy peanut butter, a duo of sugars, and a pillowy soft dough, these cookies are a comforting crowd‑pleaser. In just a few easy steps and simple, pantry‑friendly ingredients, you’ll create a recipe that feels indulgent yet approachable. Whether you’re baking for the family, the holidays, or just a cozy afternoon treat, this recipe brings warmth, sweetness, and peanut buttery delight right to your kitchen.
Why You’ll Love This Peanut Butter Sugar Cookies Recipe
This cookie recipe captures the best of both worlds: the familiar, beloved flavor of peanut butter combined with the soft, slightly chewy texture of sugar cookies. The dual sugars—granulated and powdered—create a tender crumb with a hint of caramelized crunch, while the peanut butter infuses each bite. With a luscious chocolate frosting on top, they’re not just cookies—they’re little moments of bliss. You’ll love how easy it is to whip up a batch, how addictively delicious they are, and how they can elevate any occasion with a homemade touch.
Ingredients
Here’s a refreshed list of what you’ll need to make these irresistible cookies:
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1 cup unsalted butter, softened
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1 cup creamy peanut butter (use classic Skippy or Jif, not natural)
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¼ cup neutral-flavored oil (vegetable, canola, or avocado)
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1¼ cups granulated sugar
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¾ cup powdered (confectioners’) sugar
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½ teaspoon baking soda
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½ teaspoon cream of tartar
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½ teaspoon salt
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2 tablespoons sour cream
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2 large eggs
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1 teaspoon vanilla extract
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5¼ cups all-purpose flour
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½ cup granulated sugar, reserved for coating the dough balls
For the Chocolate Frosting:
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½ cup unsalted butter, softened
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1 tablespoon sour cream
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½ teaspoon vanilla extract
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2 cups powdered sugar
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⅓ cup unsweetened cocoa powder
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¼ cup heavy cream (plus extra if needed to adjust the frosting’s consistency)
Step‑by‑Step: How to Make Peanut Butter Sugar Cookies
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Preheat and prepare – Set your oven to 350 °F (175 °C) and line your baking sheets.
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Cream the base – In a large bowl or stand mixer, beat together softened butter, creamy peanut butter, oil, granulated sugar, and powdered sugar. Sprinkle in baking soda, cream of tartar, and salt, and beat 1–2 minutes until fluffy and light.
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Add wet ingredients – Mix in sour cream, eggs, and vanilla until the mixture is smooth and uniform.
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Mix in the flour – Slowly incorporate the flour, stirring just until the dough is fully combined and no dry bits remain. Avoid overmixing—stop as soon as everything comes together.
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Form the cookies – Measure out 2 tablespoons of dough per cookie, roll into smooth balls, and arrange them on your prepared baking sheets with enough room to spread.
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Flatten with sugar – Lightly coat the bottom of a glass with cooking spray, dip it into the extra granulated sugar, and gently press each dough ball to about ¼‑inch thickness.
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Bake – Cook for 7 to 8 minutes, until the edges are just firm and the centers remain slightly soft.
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Cool briefly – Allow cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
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Make the frosting – In a clean mixing bowl, blend softened butter, sour cream, and vanilla until smooth.
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Frost – Add powdered sugar, cocoa powder, and cream, beating until fluffy and spreadable. Add more heavy cream as needed to loosen the frosting to a spreadable consistency.
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Finish & serve – Once the cookies are fully cooled, generously frost each one. Serve immediately or store for later.
Helpful Tips
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Bring ingredients to room temperature – For best results, ensure your butter, sour cream, and eggs are at room temperature. This ensures smooth mixing and a more uniform dough.
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Pre-scoop dough – Freeze scooped and rolled cookie dough balls on a baking sheet, then store in a zip-top bag. Bake directly from frozen, adding 1–2 minutes to the baking time for best results.
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Watch baking time – Because these cookies are soft and tender, they can overbake quickly. Remove from the oven when centers still seem a bit underdone—they’ll set up as they cool.
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Even frosting – If the frosting is too thick, add heavy cream 1 teaspoon at a time until it’s silky and easy to spread.
Substitutions And Variations
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Peanut Butter – Swap creamy peanut butter for almond butter or a sun‑butter (sunflower seed butter) to accommodate allergies or change the flavor.
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Oil – Use melted coconut oil for a subtle coconut aroma, or lightly flavored olive oil for a more savory edge.
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Flour – Replace up to 1 cup of all‑purpose flour with whole wheat pastry flour for a heartier texture.
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Frosting – For a simpler finish, dust cookies with powdered sugar instead of frosting, or dip half in melted chocolate.
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Spice twist – Add ½ teaspoon ground cinnamon or a pinch of chili powder to the dough for a warm, spicy depth.
Storage Instructions
Keep cookies fresh by storing them in an airtight container at room temperature for up to five days. For longer storage, freeze dough balls on a baking sheet until solid, then transfer them to a sealed freezer bag for storage. Thaw before baking or frosting, and enjoy anytime.
Nutritional Information
Per cookie (approximately):
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Calories: 277 kcal
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Carbohydrates: 35 g
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Protein: 4 g
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Fat: 14 g (Saturated: 6 g; Polyunsaturated: 2 g; Monounsaturated: 5 g; Trans: 0.3 g)
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Cholesterol: 32 mg
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Sodium: 144 mg
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Potassium: 88 mg
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Fiber: 1 g
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Sugar: 20 g
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Vitamin A: 280 IU
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Vitamin C: 0.02 mg
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Calcium: 13 mg
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Iron: 1 mg
Serving Suggestions
These cookies are delightful on their own with a glass of milk—but you can elevate them further:
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Pair with chilled almond or oat milk for a creamy contrast.
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Serve alongside vanilla ice cream for an indulgent dessert sandwich.
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Add a small dollop of jam or fruit compote on top of the frosting for a pop of brightness.
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Offer with coffee or espresso for a morning or afternoon treat.
Frequently Asked Questions About Peanut Butter Sugar Cookies
How do I keep the cookies soft instead of crispy?
To maintain a soft, chewy texture, don’t overbake—remove cookies from the oven when the edges are just set and the centers still look slightly underdone. Let them cool on the baking sheet before transferring to a rack; the carryover heat finishes the bake nicely.
Can I make the dough ahead of time?
Absolutely! Store shaped dough balls (unbaked) in the freezer on a baking sheet until firm, then transfer to an airtight freezer bag. You can bake from frozen—just add a minute or two to the baking time to ensure they bake through.
What if I don’t have sour cream?
No sour cream? No problem—you can substitute with an equal amount of plain Greek yogurt or even a mild-flavored cream cheese for a slightly tangy richness.
Will these cookies spread too much?
They might—but the dough is well-balanced with flour and fat. Chilling the dough briefly—10 to 15 minutes—can help the cookies keep their shape if your kitchen is warm or if the dough seems excessively soft.
Conclusion
I truly appreciate you baking with me—thank you! I hope these Peanut Butter Sugar Cookies bring you as much joy as they bring me—they’re wonderfully easy to whip up, packed with comforting flavor, and soft, sugary perfection. Whether you’re sharing them with loved ones or sneaking one (or two!) solo, I know they’ll brighten your day. Enjoy every peanut-buttery, chocolate-frosted bite, and happy baking—so grateful you’re part of this food-loving community!
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PEANUT BUTTER SUGAR COOKIES RECIPE
- Total Time: 28 minutes
- Yield: 36 cookies 1x
Description
This Peanut Butter Sugar Cookies Recipe delivers soft, chewy cookies packed with peanut butter flavor and topped with creamy chocolate frosting. Perfect for holidays, parties, or everyday baking!
Ingredients
1 cup unsalted butter, softened
1 cup creamy peanut butter (Skippy or Jif)
¼ cup neutral oil (vegetable, canola, or avocado)
1¼ cups granulated sugar
¾ cup powdered sugar
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
2 tablespoons sour cream
2 large eggs
1 teaspoon vanilla extract
5¼ cups all-purpose flour
½ cup granulated sugar (for rolling)
Chocolate Frosting:
½ cup unsalted butter, softened
1 tablespoon sour cream
½ teaspoon vanilla extract
2 cups powdered sugar
⅓ cup cocoa powder
¼ cup heavy cream (plus more if needed)
Instructions
-
Preheat and prepare – Set your oven to 350 °F (175 °C) and line your baking sheets.
-
Cream the base – In a large bowl or stand mixer, beat together softened butter, creamy peanut butter, oil, granulated sugar, and powdered sugar. Sprinkle in baking soda, cream of tartar, and salt, and beat 1–2 minutes until fluffy and light.
-
Add wet ingredients – Mix in sour cream, eggs, and vanilla until the mixture is smooth and uniform.
-
Mix in the flour – Slowly incorporate the flour, stirring just until the dough is fully combined and no dry bits remain. Avoid overmixing—stop as soon as everything comes together.
-
Form the cookies – Measure out 2 tablespoons of dough per cookie, roll into smooth balls, and arrange them on your prepared baking sheets with enough room to spread.
-
Flatten with sugar – Lightly coat the bottom of a glass with cooking spray, dip it into the extra granulated sugar, and gently press each dough ball to about ¼‑inch thickness.
-
Bake – Cook for 7 to 8 minutes, until the edges are just firm and the centers remain slightly soft.
-
Cool briefly – Allow cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
-
Make the frosting – In a clean mixing bowl, blend softened butter, sour cream, and vanilla until smooth.
-
Frost – Add powdered sugar, cocoa powder, and cream, beating until fluffy and spreadable. Add more heavy cream as needed to loosen the frosting to a spreadable consistency.
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Finish & serve – Once the cookies are fully cooled, generously frost each one. Serve immediately or store for later.
Notes
Don’t overbake! Slightly underdone centers ensure soft cookies.
If your frosting is too thick, add heavy cream 1 tsp at a time until smooth.
You can freeze rolled dough balls and bake from frozen—just add a couple of minutes to the bake time.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 277
- Sugar: 20 g
- Carbohydrates: 35 g
- Protein: 4 g