Soft Peanut Butter Cookies

EASY, delicious, and SOFT Peanut Butter Cookies – our family’s all-time favorite version of this classic cookie that always gets rave reviews!

While classic Peanut Butter Cookies are amazing, a soft and chewy cookie cannot be beat! Take our Chewy Sugar Cookies for example—I think they’re even better than the original.

Soft peanut butter cookies stacked on a plate

How All PB Cookies Should Be!

This classic cookie recipe is one we’ve been making for a long time. It’s our family’s favorite version of peanut butter cookies!

There are so many different types of peanut butter cookies, but these ones are simple, chewy and SOFT. In our option, that’s how all peanut butter cookies should be, right?!

If you are a long time fan of peanut butter cookies, I think you’re going to love this crazy soft and flavorful treat. But beware – they’re addicting!

Ingredient tips

This recipe uses BOTH peanut butter and regular butter. You can make a couple different substitutions for both, and still yield a really soft and chewy cookie:

  • Substitute half of the butter for shortening to achieve an extra soft cookie crumb
  • Use an equal amount of crunchy peanut butter instead of creamy 

The regular creamy peanut butter like Skippy or Jif is definitely the best type of peanut butter to use. Natural peanut butter won’t give you the same results. In fact, it will likely make them crumbly and dry.

Peanut butter cookie dough ball in bowl of sugar

How to make Soft Peanut Butter Cookies

DOUGH. In a mixing bowl, combine sugars and peanut butter. Mix well. Add eggs and vanilla, mix until creamy. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture and mix to combine them.

COAT. Place remaining ½ cup sugar in bowl. Roll dough into 1-1 ½ inch balls and roll in sugar, making sure to coat all sides.

FORM. Roll dough into 1 – 1 ½ inch balls. Place on greased cookie sheet and make a criss cross on top using a fork.

BAKE. Bake at 350°F for about 8-9 minutes or until cookies begin to brown.

SO SIMPLE!

Soft peanut butter cookies on cookie sheet

Make Ahead & Store

Make ahead: Go ahead and double the recipe. You won’t regret having cookies on hand to grab as a quick after school snack, a treat for an unexpected guest, or a late night snack for you and your spouse.

Peanut butter cookies can be STORED in dough form or as baked cookies.

To store cookie dough, wrap in plastic and store in the fridge for 3-5 days. You can also form cookie dough balls, flash freeze them, transfer them to a freezer Ziploc and store them in the freezer for up to 3 months.

Store baked cookies in an airtight container for 7-10 days, or freeze in a Ziploc bag for up 3 months.

Soft peanut butter cookies recipe

For more peanut butter cookie recipes, check out:

Soft Peanut Butter Cookies Recipe

5 from 15 votes
EASY, delicious, and SOFT Peanut Butter Cookies – our family's all-time favorite version of this classic cookie that always gets rave reviews!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 30
Calories 239 kcal
Author Lil’ Luna

Ingredients

  • cups creamy peanut butter or crunchy
  • 1 cup unsalted butter softened
  • 1 cup packed light brown sugar
  • 1 cup plus ½ cup granulated sugar divided
  • 2 eggs
  • 2 tablespoons vanilla extract
  • cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Instructions
 

  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl, beat together peanut butter, butter, brown sugar and 1 cup of granulated sugar. Add eggs and vanilla and mix until creamy.
  • In a separate bowl, combine flour, baking powder and baking soda. Whisk together, then pour into the butter mixture. Stir to combine.
  • Place remaining ½ cup of sugar in a bowl. Roll dough into 1–1½-inch balls and roll in sugar, making sure to coat all sides.
  • Place on a greased cookie sheet and make a crisscross on top of each ball using a fork. Bake for 8–9 minutes.
  • Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.

Video

Notes

Make Ahead: Peanut butter cookies can be stored in dough form or after baking. To store cookie dough, wrap in plastic wrap and store in the refrigerator for 3 days. You can also form cookie dough balls, place them on a baking sheet and freeze for about 2 hours, then transfer them to a resealable plastic freezer bag and store them in the freezer for up to 3 months. Store baked cookies in an airtight container at room temperature for 7 days.
Peanut Butter: Regular creamy peanut butter is definitely the best type of peanut butter to use. Natural peanut butter will not give you the same results.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. nice recipe, i’m the original monster. do you think i can add almond oil to my next batch. added crushed cashews to an earlier batch, bad news, almost consumed entire batch he he he. thanks in advance for your replay.

    1. I haven’t tried almond oil in these cookies so I’m not sure how it’ll turn out. But you can certainly give it a try!! Let us know how they turn out if you do. 🙂

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