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.
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.
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.
CHILL. Cover and refrigerate for 1 hour.
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 375°F for about 10 minutes or until cookies begin to brown.
SO SIMPLE!
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.
For more peanut butter cookie recipes, check out:
- Chewy Peanut Butter M&M Cookies
- Peanut Butter Kiss Cookies
- Peanut Butter Cup Cookies
- Mini Peanut Butter Cookies
- Peanut Butter Chews
- Peanut Butter Cookies
Soft Peanut Butter Cookies Recipe
Ingredients
- 1 cup creamy peanut butter or crunchy
- 1 cup brown sugar
- 1 cup sugar
- 1 cup unsalted butter softened
- 2 eggs
- 1 tsp vanilla extract
- 2 1/2 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup sugar
Instructions
- Preheat oven to 350.
- In a mixing bowl, beat together peanut butter, sugars and butter. Add eggs and vanilla and mix until creamy.
- In a separate bowl add the flour, baking powder, and baking soda. Whisk together then pour it into the butter mixture. Stir to combine.
- Place the ½ c of sugar in a bowl. Roll dough into 1 – 1 ½ inch balls and roll in sugar.
- Place on greased cookie sheet and make a criss cross on top using a fork. Bake for 6 – 8 minutes.
Thank you, Gavin!! I think I will enjoy making these with my two little ones.
These sound yummy! So cute when your kids do the posts! 🙂
Thanks, Jenn!! Blogging has become so much a part of our lives that the whole family seems to be involved. 😉 Hope you are doing well, friend!! XO
Is it 3 and 1/2 cups of flour? It doesn’t say!!! Thanks
Yes, it’s in the recipe card – 3 and 1/2 cups of flour. 😉
What does the oven need to be preheated to?
Kind of important info! Just updated the recipe. It’s 350. Thanks for the heads up. 😉
Hi! Your recipe calls for “shortening”. Which is best to use, Crisco, margarine, butter?
Recipe sounds scrumptious! Thanks!
They are so so good!! I like to use crisco. As long as it says shortening, it can be any brand. Hope that helps! Hope you like them!
My husband loves peanut butter cookies! Think I’ll make them this weekend for him
This is the best recipe for peanut butter cookies! Soft and addicting. I can’t have just one!
I can’t just have one either!! Thank you so much for saying that! Glad you like them!
I made this RECIPE yesterday anD they are delicious!! Thanks for sharing!
You are welcome! I am glad you liked them!
Can i substituTe the SHORTENING with butter?
Yes, you sure can 🙂 Hope you like them!
Delicious!
So happy you think so 🙂
I should have known to smash them with a fork before baking lol….but I always try to follow the recipe. Second batch perfect!! The cookies themselves are the very best!!!
Yay!! I am glad they were. Thank you!
Peanut butter cookies are the best. A quick and easy recipe.
I cannot resist a warm, peanut butter cookie!! And, I don’t even like peanut butter! Next to chocolate chip, they are my favorite & this recipe really makes the softest cookie.
Peanut butter cookies are one of those cookies that everyone should make! These classic cookies turn out great every time!
They definitely are. Can’t go wrong with a peanut butter cookie! So glad you enjoyed this recipe!
I love soft cookies and I love peanut butter so this combo is a winner for me.
Thank you so much for sharing this soft peanut butter cookies recipe! It taste really amazing and what I love more about this is it’s easy to make~
These are one of amy most favorite cookies. They are so soft and the perfect texture with the right amount of peanut butter!
I love your peanut butter cookie recipe! They are so yummy & soft. My kids think they are the best!
Excellent!
Thank you!!
IN YOUR NOTES: ‘HOW TO MAKE SOFT PEANUT BUTTER COOKIES’, THE INGREDIENTS ARE DIFFERENT, AS IS THE OVEN TEMP. AND TIME. WHICH ONE IS CORRECT???
THE ‘NOTES’ DO NOT MENTION THE BUTTER, BUT HAS SALT. ALSO CHILL FOR 1 HOURS. BAKE 375 – 10 MIN.
RECIPE HAS BUTTER, NO SALT. (NO CHILL), AND SAYS BAKE AT 350 FOR 6-8 MINUTES.
WANT TO TRY THESE, BUT NOT SURE, AS THE RECIPE’S DIFFER. THANK YOU.
Thank you for noting that! We’ll get the post updated. I would recommend following the instructions at the bottom of the recipe in the recipe card.