Spiced Peanut Butter Cookies

Classic peanut butter cookies spiced with cinnamon, nutmeg, and cloves. These easy peanut butter cookies are great for the fall and holiday season.


I don’t like to mess around with classic cookies too much – they’re classics for a reason, right? Snickerdoodles, gingersnaps and peanut butter cookies are perfect just as they are.

But sometimes a bit of a change is good and so these peanut butter cookies are mostly what they’re supposed to be – a mixture of butter, flour, egg, sugar, and peanut butter baked up until they’re lightly golden – but with cinnamon spice upgrade

Stacked peanut butter cookies spiced with nutmeg, cloves, sugar, and cinnamon

Peanut Butter Cookies: Cinnamon Spice Edition

Is it too early for all this holiday-y spice stuff?

I’m thinking no. So, I took peanut butter cookies and gave them a spiced coating of cinnamon, nutmeg and cloves. They’re dressed up for fall

It’s a subtle change and one you might think doesn’t make that big of difference until you catch the aroma while they’re in the oven – hints of cinnamon, cloves, and nutmeg baking up with all that peanut butter and sugar will make you feel like lighting a fire and curling up on the couch with a good book. Even if it’s still 80 degrees outside.

Serve them with a cold glass of milk and make it a large one – trust me, you’ll need it. You can’t eat just one of these.

Tips for Making Spiced Peanut Butter Cookies

  • Make sure your butter is softened to room temperature. I leave the butter out overnight before I make the cookies.
  • I rolled cookie dough balls approximately 1″ big which, once you press them with a fork, gives you cookies approximately 2″ big. You can make the cookies bigger, but you will need to adjust the baking time.
  • I use a combination of sugar, cinnamon, nutmeg and cloves for the cookie coating. I’ve also subbed cloves with allspice before which is a nice flavor, too.

Can I make these cookies ahead?

You can make the peanut butter cookie dough ahead of time, roll it out into balls, and freeze the dough balls for up to three months. This is the best way to make the cookies ahead. When you’re ready to bake them, let the cookie balls thaw at room temperature for 10 to 15 minutes, roll them in the sugar and spice mixture and bake for 8 to 10 minutes.

How long do peanut butter cookies keep?

These peanut butter cookies will keep well at room temperature for two to three days. Be sure to keep them in an airtight container.

Happy cookie-making!

More Cookie Recipes


Spiced Peanut Butter Cookies

Stacked peanut butter cookies spiced with nutmeg, cloves, sugar, and cinnamon

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5 from 1 review

Classic peanut butter cookies coated in holiday spices.

  • Author: April @ Girl Gone Gourmet
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: Approximately 32 cookies 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American


  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar, divided
  • 1/2 cup brown sugar
  • 1 egg
  • 2 tsp vanilla
  • 3/4 cup peanut butter
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, mix the butter, 1/4 cup of the granulated sugar, and the all of the brown sugar together until well combined. Add the egg and vanilla and mix until combined. Add the peanut butter and keep stirring until it’s incorporated.
  3. Add the flour baking soda and salt and stir just until the dough comes together. Stick the dough in the refrigerator for 15 minutes. Chilling the dough will make it much easier to roll out into cookies.
  4. In a small bowl combine the remaining 1/4 cup of granulated sugar, cinnamon, nutmeg, and cloves.
  5. Form the dough into 1″ balls. Roll each ball in the sugar and spice mixture, coating it on all sides. Place the cookie ball on the baking sheet (bake 12 cookies at a time evenly spaced). Once you’ve rolled all the cookies, flatten each cookie using a fork to create the ridges (the cookies should be approximately 2″ big).
  6. Bake the cookies at 350 degrees for 8-10 minutes.  Cool the cookies on the cookie sheet for a few minutes before transferring to a wire rack. Store in an airtight container.


  • Serving Size: 2 cookies
  • Calories: 224
  • Sugar: 14.3g
  • Sodium: 174.1g
  • Fat: 12.4g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 4.4g

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