PEANUT BUTTER SUGAR COOKIES

Nellie — Wed, 30 Jul 2025 14:27:13 +0000

These Peanut Butter Sugar Cookies are the best of both worlds with rich, nutty peanut butter flavor and soft, buttery sugar cookie texture. Topped with a thick swirl of homemade chocolate frosting, they’re indulgent, comforting, and completely irresistible.

Recipe Highlights

A soft peanut butter twist on a classic. These cookies take the familiar texture of a soft sugar cookie and layer in the rich, salty-sweet depth of peanut butter. They’re not crumbly or dry—just thick, tender, and melt-in-your-mouth good.
Perfectly frosted. That dreamy swirl of homemade chocolate frosting takes these cookies from “yum” to “wow.” It’s thick, rich, and made with real butter, cocoa powder, and cream for a silky texture that complements the cookie beautifully.
Big batch, easy prep. The dough is simple to mix and easy to work with, and the batch yields plenty of cookies to share (or not). Use a cookie scoop, flatten with sugar, and they’re oven-ready in minutes.
Freezer-friendly and party-perfect. These cookies freeze beautifully with or without frosting, making them a great option to prep ahead. They’re also sturdy enough to stack and travel, so bring them to your next gathering or bake sale.

Ingredients You’ll Need

For the Cookies:

Butter – Use softened, unsalted butter for a creamy base and classic sugar cookie texture.
Creamy peanut butter – Stick with regular peanut butter like Jif or Skippy (no natural varieties)—it blends smoothly and holds the dough together.
Oil – A neutral oil like vegetable or canola adds moisture and keeps the cookies soft for days.
Granulated & powdered sugar – A combination of the two gives these cookies the perfect balance of sweetness and softness.
Baking soda, cream of tartar, salt – These lift and balance the cookies, helping them bake up tender and flavorful.
Sour cream – Adds subtle tang and extra moisture for an ultra-soft bite.
Eggs & vanilla – Essential for structure and flavor.
All-purpose flour – The bulk of the dough, measured carefully to avoid a dense texture.
Extra granulated sugar – Used for dipping the glass to flatten each cookie before baking.

For the Frosting:

Butter – Softened and ready to whip into the cocoa for a creamy base.
Sour cream – Adds richness and a little tang, making the frosting extra smooth.
Vanilla extract – Enhances the chocolate flavor.
Powdered sugar – Sweetens and thickens the frosting.
Cocoa powder – Adds rich chocolate flavor (unsweetened, natural cocoa works great).
Heavy cream – Loosens the frosting for easy spreading while keeping it thick and luscious.

Helpful Tips

Full instructions for making the Peanut Butter Sugar Cookies can be found on the recipe card, but here are a few tips.

Don’t overbake. Even one extra minute in the oven can dry these cookies out. Pull them as soon as the edges are set and the centers look puffed.
Flatten evenly. Pressing with a sugared glass helps keep the cookies uniform in size and gives them that classic sugar cookie shape with a sparkle on top.
Frosting consistency matters. If the frosting is too thick, add a little more cream. Too thin? Add extra powdered sugar. It should be thick enough to hold its shape, but soft enough to spread easily.
Batch-size flexibility. You can easily halve this recipe or freeze half the dough for later. Just thaw in the fridge before scooping and baking.
For clean storage: Let frosting set slightly before stacking or use sheets of parchment between layers in your container.

Storage Instructions

Room temperature: Store frosted cookies in an airtight container for 2–3 days. Keep them in a cool area so the frosting doesn’t melt.
Refrigerator: For longer freshness, store them in the fridge for up to a week. Bring to room temperature before serving.
Freezer: Freeze unfrosted cookies in a zip-top bag or an airtight container for up to 2 months. Frost after thawing for best results. You can also freeze the frosting separately.

PEANUT BUTTER SUGAR COOKIES RECIPE

Peanut Butter Sugar Cookies are soft, thick, and topped with rich chocolate frosting. Easy to make, big batch friendly, and freezer safe!

Course Cookies

Cuisine American

Keyword Peanut Butter Sugar Cookies

Prep Time 20

Cook Time 8

Servings cookies

Calories 277kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened
1 cup creamy peanut butter not natural PB – just use Skippy or Jif
¼ cup oil vegetable, canola, avocado, etc
1 ¼ 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
5 ¼ cups all-purpose flour
½ cup granulated sugar for dipping

CHOCOLATE FROSTING

½ cup butter softened
1 tablespoon sour cream
½ teaspoon vanilla extract
2 cups powdered sugar
⅓ cup cocoa powder
¼ cup heavy cream

Instructions

Preheat the oven. Set the oven to 350°F and line baking sheets with parchment paper or silicone mats.
Mix the base. In a large mixing bowl or stand mixer, combine the butter, peanut butter, oil, granulated sugar, and powdered sugar. Sprinkle in baking soda, cream of tartar, and salt. Beat for 1–2 minutes until light and creamy.
Add wet ingredients. Mix in sour cream, eggs, and vanilla extract. Beat again until smooth and fully combined.
Add the flour. Slowly mix in the flour, just until no dry patches remain. Don’t overmix—stop as soon as the dough comes together.
Shape the cookies. Scoop dough into 2-tablespoon portions and roll into balls. Place on prepared cookie sheets, leaving room to spread.
Flatten with sugar. Spray the bottom of a glass with cooking spray, dip in sugar, and gently press each dough ball down to ¼-inch thickness.
Bake. Bake for 7–8 minutes, just until set. Don’t overbake—slightly underbaked is ideal for that soft texture.
Cool completely. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack.
Make the frosting. In a bowl, beat butter, sour cream, and vanilla until smooth. Add powdered sugar, cocoa powder, and cream. Beat until fluffy and spreadable, adding more cream if needed.
Frost and serve. Once the cookies are completely cool, spread a generous amount of frosting on each one. Serve or store as desired!

Nutrition

FAQs

Can I use natural peanut butter?
It’s best not to. Natural peanut butter tends to separate and can make the dough oily or crumbly. Stick with a creamy, shelf-stable brand for best results.

Can I make the frosting ahead of time?
Yes! You can prepare the frosting up to 3 days in advance. Store it covered in the fridge and bring to room temperature before using.

What kind of cocoa powder should I use?
Unsweetened natural cocoa powder works great here. If you want a deeper, richer chocolate flavor, you can use Dutch-processed cocoa—but the texture may change slightly.

Can I skip the frosting?
You can—but the frosting really takes these cookies to the next level. If you prefer them plain, roll in sugar and bake as directed.

More delicious peanut butter cookie recipes to try:

Classic favorites: Our Peanut Butter Chocolate Chip Cookie s and Grandma’s Peanut Butter Cookies are all tried-and-true favorites packed with peanut butter goodness.
Extra indulgent options: If you love your cookies rich and gooey, check out Peanut Butter Surprise Cookies, Peanut Butter Fudge Cookie Cups, and Reese’s Peanut Butter Pudding Cookies.
Fast and no-bake: Short on time? Try No-Bake Peanut Butter Blossoms or Peanut Butter No-Bake Cookies for easy, delicious results in just minutes.

Peanut Butter Sugar Cookies are soft, rich, and topped with a swirl of chocolate that makes every bite unforgettable. They’re easy to make, easy to love, and perfect for just about any occasion.

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