Get ready to indulge in the most heavenly with the Best Soft Peanut Butter Cookies Recipe! Perfectly crumbly on the outside and irresistibly gooey on the inside, these cookies are a delight for anyone with a sweet tooth.
We love cookies around here, but there is something about a peanut butter cookie that just reminds me of home. I have experimented with several peanut butter cookie recipes. This recipe produces a soft cookie that is chewy, without being too chewy. It is full of peanut butter flavor and requires no chilling. My husband took these cookies to work and people who do not like peanut butter cookies said they loved them!
Give them a try yourself and give us a comment or rating below!
Try some of our other favorite cookies, such as Brownie Cookies, Ginger Molasses Cookies, or these Mint Chocolate Chip Cookies.
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Ingredients for Soft and Chewy Peanut Butter Cookies
- all purpose flour
- baking soda
- baking powder
- salt
- unsalted butter
- brown sugar
- granulated sugar
- egg
- peanut butter
- vanilla extract
- extra granulated sugar to sprinkle or roll
FAQs
Yes, you can add mix-ins such as chocolate chips, chopped nuts, or dried fruit to the dough before baking. About ½ to 1 cup of mix-ins should be sufficient.
Yes, you can freeze the cookie dough. Form the dough into balls, place them on a baking sheet, and freeze until solid. Transfer the frozen dough balls to a zip-top bag and freeze for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
Yes, you can use crunchy peanut butter for added texture in the cookies. The cookies will have small bits of peanut throughout.
Top Tips
- Dip the fork tines in a little granulated sugar to keep the fork from sticking when you make a criss-cross pattern on the cookies.
- If using salted butter, remove the salt from the recipe or use only an extra pinch of salt.
- The cookies will be very soft when coming out of the oven. Give them a few minutes to set up on the cookie sheet before placing them on wire racks.
- If you want to use a natural peanut butter, make sure it is stirred very well.
- Peanut butter cookies are more dense cookies so the fork marks spread them out and help them bake more evenly.
- Store in an airtight container for up to 4 days.
- If you need to freeze the baked cookies, place them in an airtight freezer container or bag and freeze for up to 3 months. Allow to thaw on countertop, then enjoy!
How to make the Best Peanut Butter Cookies
- Preheat oven to 350 degrees. Prepare a cookie/baking sheet with parchment paper, silicone mat or nonstick spray.
- In a stand mixer or large bowl, combine both sugars and butter until light and fluffy, about 3 minutes.
- Mix in peanut butter until smooth.
- Add vanilla extract, then eggs, beating and scraping sides, as needed.
- Mix in dry ingredients and beat until combined, but do not overmix.
- Place ½ cup of granulated sugar in a small bowl Form into 1-1.5 tablespoon balls roll in the sugar. Place on prepared cookie sheet about 2 inches apart.
- Make a criss-cross pattern on top of cookies, using the tines of a fork.
- Sprinkle with a little white sugar on top of each cookie and bake 10-12 minutes, until golden brown. Allow to cool a few minutes on cookie sheet so they do not fall apart while removing. Place on cooling rack. Enjoy!
Soft and Chewy Peanut Butter Cookies Recipe
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon baking powder
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar
- 1 cup granulated sugar (plus extra to sprinkle on top)
- 1 cup peanut butter
- 2 eggs
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Prepare a cookie sheet with parchment paper, silicone mat, or nonstick spray.
- In a stand mixer or large bowl, combine both sugars and butter until light and fluffy, about 3 minutes.
- Mix in peanut butter until smooth.
- Add vanilla extract, then eggs, one at a time, beating and scraping sides, as needed.
- Mix in dry ingredients and beat until combined, but do not overmix.
- Form into 1-1.5 tablespoon balls and place on prepared cookie sheet about 2 inches apart.
- Make a criss-cross pattern on top of cookie dough balls, using the tines of a fork.
- Sprinkle with a little sugar on top of each cookie and bake 10-12 minutes. Allow to cool a few minutes on cookie sheet so they do not fall apart while removing. Place on cooling rack. Enjoy!
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