James Cook is here to stay.
LET JAMES COOK FOR FOUR MORE YEARS
— Trainwreck Sports (@TrainwreckSprts) August 13, 2025
The Bills sign the two-time Pro Bowler to a 4-year, $48M extension with $30M guaranteed pic.twitter.com/mcylndGcjk
Cook and the Bills agreed to a four-year, $48 million deal with $30 million guaranteed. Cook returned to practice yesterday after Coach Sean McDermott told the media, “Things have changed.” I guess they did, Sean!
The whole saga looks silly at the end because this feels like the exact type of money James Cook was always going to get. He stated “$15m” multiple times this summer, but when you look at the state of RB contracts across the league, even though they have increased the last couple of years, the value has not matched the production. He’s now the 6th highest paid RB in the league, right behind Alvin Kamara.
Don’t get me wrong, James Cook is incredible. He’s an exceptional talent; he’s the Bills’ second-best offensive weapon. His most significant shortcoming is his pass blocking and struggles with pass catching in recent years, even though he’s dynamic as a route runner. He played 48% of snaps last year, not exactly bellcow numbers, but with ruthless efficiency.
This is why the Cook convo was so hard to have all summer. It was never about his level of talent. It was always about how the Bills see James and whether he will ever agree with their assessment of his value.
The negotiations through camp proved he would never get that number, at least in Buffalo. From my estimation? The Bills’ front office has played hardball with Cook and his team all summer. Cook is a consummate pro and wants to be in Buffalo, but his young agency wanted to make a statement and get their guy paid.
I respect them for going through it while maintaining Cook’s standing in the locker room. Beane loves him. The players love and respect him. Joe Brady loves him. James Cook is a perfect compliment to Josh Allen for this offense. It’s great to see that solidified before the most important season in franchise history.
Now let’s get to work.