This post may contain affiliate links. Please read our disclosure policy.
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.
COAT. Place remaining 1/2 cup sugar in bowl. Roll dough into 1-1 1/2 inch balls and roll in sugar, making sure to coat all sides.
FORM. Roll dough into 1 – 1 1/2 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!
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
- 1½ 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
- 2¼ 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Excellent!
Thank you!!
I love your peanut butter cookie recipe! They are so yummy & soft. My kids think they are the best!
These are one of amy most favorite cookies. They are so soft and the perfect texture with the right amount of peanut butter!
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~
I love soft cookies and I love peanut butter so this combo is a winner for me.
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 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 the best. A quick and easy recipe.
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!