Soft Peanut Butter Cookies
These soft peanut butter cookies are easy to make, full of peanut butter flavor, and don’t require any dough chilling. This is the best peanut butter cookie recipe you will ever try!
Over the years I’ve published hundreds of recipes on my site. It’s been my goal this summer to update some of those older recipes that I really love with more pictures and information to ensure that you can make them with ease.
So today I’m bringing back one of my favorite classic recipes on the blog – these delicious homemade peanut butter cookies!
Why You Will Love These Cookies
- They’re incredibly easy to make
- No dough chilling required
- Super soft
- Packed with peanut butter
I’m also sharing helpful tips on freezing your cookie dough, preparing the dough ahead of time, and so much more. If you love peanut butter, then this is one cookie recipe you’ll want to try!
Ingredients For This Recipe
To make this peanut butter cookie recipe, you’ll need 9 simple ingredients. Let’s break down each one and what it does in this recipe:
- All-Purpose Flour: The flour helps provide the structure for these cookies so that they hold their shape and don’t fall apart when you pick them up.
- Baking Soda & Salt: The baking soda provides a little lift and the salt enhances the flavors.
- Unsalted Butter: I recommend sticking with unsalted butter for this recipe if possible. Your butter should also be soft enough to press your finger into.
- Brown Sugar & Granulated Sugar: I prefer to use a mix of sugars, the brown sugar adds moisture to the dough and keeps the cookies soft.
- Peanut Butter: I like to use creamy peanut butter and recommend sticking with a no-stir option like Jif or Skippy.
- Egg & Vanilla Extract: The egg helps bind everything together and the vanilla adds flavor.
How To Make Peanut Butter Cookies
Once you have all of your ingredients, it’s time to prepare these peanut butter cookies. To start, you’ll want to preheat your oven to 350°F (177°C) and line a couple of large baking sheets with parchment paper. The parchment paper is completely optional here, but it will make for easier cleanup and I find that cookies just bake up better with it too.
Next, you’ll whisk together your flour, baking soda, salt, and set it aside. You’ll mix the butter, brown sugar, and granulated sugar together for a minute or two until they’re well combined. Then, mix in the peanut butter, egg, and vanilla extract. I suggest stopping to scrape down the sides of your bowl at this point and giving it another mix to ensure that the wet ingredients are well combined.
After you mix up the wet ingredients, you’ll add the dry ingredients and mix them in until just combined. Then, scoop the cookie dough, roll each ball in some granulated sugar, place them on the prepared baking sheets, and press each one down with the tines of a fork in a criss-cross pattern. The fork marks will help flatten the cookies some so that they spread as they bake in the oven.
Once the cookie dough is ready, simply bake the cookies for 10 to 12 minutes or until the tops of the cookies are set. Let them cool for 5 to 10 minutes on the baking sheets, then transfer the cookies to a wire rack to cool completely.
FAQ’s
Can I use crunchy peanut butter in these cookies?
Yes, you can substitute the creamy peanut butter with the same amount of crunchy peanut butter.
How do I adjust the recipe if I only have salted butter on hand?
A good rule of thumb when replacing salted butter with unsalted butter in a recipe is to reduce the salt by 1/4 teaspoon per stick of butter. Since this recipe only uses 1/4 teaspoon of salt, I recommend still adding a tiny pinch of salt.
Can these cookies be frozen?
Yes, you can freeze these cookies! Once the cookies have cooled completely, you can store them in an airtight container or freezer bag in the freezer for up to 3 months. When you’re ready to enjoy them, simply place the cookies on the counter for a few hours so that they can come to room temperature.
If you want to freeze the cookie dough: Scoop the cookie dough with a cookie scoop, press each ball of dough down with a fork in a criss-cross pattern, and freeze the cookie dough on a baking sheet lined with parchment paper for 1 to 2 hours. Once the cookie dough is frozen, freeze in an airtight container or freezer bag for up to 3 months. You can bake the cookie dough from frozen for an additional 1 to 2 minutes.
Can I prepare the cookie dough ahead of time?
Yes! You may prepare the cookie dough ahead of time and refrigerate it for up to 3 days. If you need to prepare it further in advance, then I recommend freezing it.
Baking Tips
- It’s best to use a room temperature egg in this cookie dough. If you forget to let your egg come to room temperature, simply place it in a bowl of warm water for 5 to 10 minutes.
- I prefer to roll the cookie dough in some extra granulated sugar before baking, but this step is completely optional. Feel free to skip it if you prefer!
- Want to make peanut butter chocolate chip cookies? Mix 1 cup (190 grams) of semi-sweet chocolate chips into the cookie dough.
More Easy Peanut Butter Recipes To Try!
- Classic Peanut Butter Blossoms
- Peanut Butter Fudge
- Peanut Butter No-Bake Cookies
- Peanut Butter Balls
- Peanut Butter Oatmeal Chocolate Chip Cookies
Recipe Video
Soft Peanut Butter Cookies
Ingredients
- 1 and 1/2 cups (190 grams) all purpose flour, spooned & leveled
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115 grams) unsalted butter, softened
- 3/4 cup (150 grams) light brown sugar packed
- 1/4 cup (50 grams) granulated sugar
- 3/4 cup (190 grams) creamy peanut butter
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 3 tablespoons (40 grams) granulated sugar optional
Instructions
- Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined.
- Mix in the peanut butter, egg, and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
- Add the dry ingredients and mix until just combined.
- Place the 3 tablespoons (40 grams) of granulated sugar in a small bowl. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough, roll into a ball, and coat in the granulated sugar. Place each ball of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Gently press each one down with a fork to make a small criss-cross pattern.
- Bake for 10 to 12 minutes or until the tops of the cookies are set. Remove from the oven and allow to cool on the baking sheet for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
Notes
Have you ever tried making chocolate peanut butter cookies, using cocoa? I’ve seen a recipe for it and my daughter wants to try it but I don’t want to try a different peanut butter cookie recipe because yours is the best I’ve ever had? but the recipes are just slightly different so I’m not sure how much cocoa I would need to use.
Hi, Kim! I honestly haven’t tried it. If you add cocoa powder, you’d likely need to decrease some of the flour and maybe adding a tablespoon of milk to add some moisture to the cookie dough.
I would add 1/4 cup baking cocoa and an extra egg instead if milk. I do this with my basic chocolate chip coconut pecan cookies.
I added crushed peanutbutter granola bars about a cup to the batter. Gave them a nice combo with the crunchy peanutbutter and chewy cookies.
I bake my cookies at 375 for 9 mins crisps the outside and makes the inside chewy.
My next batch will be chocolate..
I just tried this and can’t wait to see how they turn out! Thanks for the tip 🙂
I just tried 1/4 cup of cocoa and an extra egg, and they taste great! Came out perfect. Thanks for the tip 🙂
I just whipped up a batch and they were super easy and really good! Ten minutes baking time – no more – and they were soft and chewey. I’d like to try doing a twist on the recipe and that would be not to use the fork tines before they are baked and when they come out of the oven, white hot and still soft, stick a mini PB cup into the hot cookie. It has to be worth a try!
Hi ! I made these cookies today. I’ve been looking for a soft peanut butter cookie recipe so I thought I would try these. My cookies did not come out soft. What did I do wrong? Did I bake them too long? They looked raw so I left them in for just a couple of minutes longer. By the way, they are delicious!
Hi, Liz! You want to remove them from the oven once the tops of the cookies set. As they cool, they will finishing setting up. If you baked them a couple of minutes longer, that’s likely why they weren’t very soft.
Hi Danelle ! I will definitely be making your recipe again. They are delicious ! They bring back wonderful memories of when my mom used to make them for us when we were kids. She didn’t roll them in sugar but they are great like that too. Thank you for this recipe it beats the one I would use. Way better !!! Have a great day !
Hi if you don’t have vanilla extract what can I use instead
It would probably be fine to just omit it if you don’t have any.
Best peanut butter cookies ever. My family loves them. I have to make them alot.
Hi there,
I tried making these today and just couldn’t get the baking time right. I tried 8 minutes and they seemed raw and crumbly even after I let them cool. But when I baked them for 10 or 11 minutes they were dry and crumbly and too hard. I can’t seem to get them to be soft and chewy. Do you have any ideas for what I did wrong? Thanks!
Hi, Talia! Did you make any adjustments to the recipe? If not, it may be helpful to get an oven thermometer and make sure your oven temperature is correct.
Okay thanks, I’ll look into that! I live at pretty high altitude so maybe that has something to do with it. They turned out a little different than I expected but my family absolutely loves the cookies and won’t stop eating them. I’ll definitely be making these again! 🙂
Altitude can also affect these cookies. King Arthur Flour has a really great guide on their website for how to adjust recipes for high altitude here. You may try their suggestions too and see if that helps!
Can I substitute the butter with coconut oil to make it dairy free?
I honestly haven’t tried it, so I’m not quite sure.
You can technically but the flavor will be off. It will have a peanut butter coconut taste. If your okay with that then give it a shot.
Hi! This is our favorite peanut butter cookie recipe! Any chance that you could send me the nutritional info? I’m curious about the sodium content per cookie. I’m not sure if you can recommenced a certain type of peanut butter that has lower sodium? The sugar free Jif we use has 55mg/2Tbsp. That’s it for sodium for the entire recipe aside from the 1/4 tsp salt used in the dry ingredients. Any info you have would be helpful. Family member now has to follow a lower sodium diet but still wants to enjoy an occasional cookie as a treat! Thank you for your time ?
I’m not sure on the sodium content. I’d recommend plugging all of the ingredients you use into an online calorie calculator to get an estimate.
Any ideas why my cookies won’t spread? Maybe it is because I put chocolate chips in this recipe? If I added about a cup of chocolate chips, would I have needed to tweak something else to balance everything out?
Hi, Petrina! Are you still making sure to press the balls down the balls of cookie dough before you bake them? These won’t spread very much, so pressing them down with the tines of a fork helps them spread.
Hiii just wondering if I could use the natural kind of peanut butter ? Yes the kind you have to stir lol. That’s all I have on hand and since I’m still recovering from surgery I don’t want to make another grocery trip unless necessary. Although I definitely will if it’ll drastically change the recipe , because it looks delicious and I can’t wait to try it ! (:
Hi, Marilyn! If you use a natural peanut butter, specifically one where the oil separates, it can cause the cookies to spread more and turn out a bit greasy.
I’m not a big fan of pb cookies (making them for grandkids), but OMG these are good! They are the best pb cookies I’ve ever had. Will be keeping a few for myself. I think next time I’ll dip half a cookie in melted chocolate … hmm. *I used crunchy pb in mine but other than that, followed the recipe. Thanks for sharing the recipe.
Definitely needed to add more peanut bitter then called for. My cookies ended up like biscuits. I wished the flavor was stronger and more “cookie” like
Hi.. making them today, can’t wait! What’s the best way to store these for ultimate freshness ?
I recommend storing them in an airtight container at room temperature. They should keep for about one week.
Hi! I only have baking powder on hand, no baking salt. Will the recipe still work?
Sincerely,
An amateur
You could probably replace the baking soda with baking powder, but you would need about 3 times as much baking powder and it would likely change the texture of the cookies too. It would be fine to omit the salt though, since peanut butter usually has some salt added to it.
Hi,
I was just wondering what you thought might happen if I made an indent in the middle of each cookie and added some blackberry or grape jelly into each.
I absolutely love peanut butter and jelly.
Thank you for this wonderful recipe!
That would be fine! I wouldn’t flatten the cookies before baking, just leave them as a ball, and bake them. Then you can use a measuring teaspoon (or something else) to make an indent and fill them with jelly.
I have been searching for the perfect peanut butter cookie for years. Made these cookies for Christmas and they were a hit! The recipe was perfect as is; loved not having to chill the dough, and the cookies baked in about 10 minutes. I would not change a thing. Now I can get rid of all those other peanut butter cookie recipes that I have collected over the years!
Hello! May I know if I can replace the peanut butter with crunchy almond butter? 🙂
Yes, as long as it’s a no-stir almond butter that would be fine.
Can this recipe be doubled?
Yes, that’s fine!
Thank you for these recipe! I made a double batch and they are fantastic, soft and sweet. I had my 3-year-old do the fork presses, which she enjoyed. I had a hard time telling when they were ready; I think I probably kept them in the oven a tad too long, but they were still wonderful. I was nervous about them being uncooked in the center when I didn’t see any browning on the top or sides so I waited for them to brown a tad. Next time I will take them out close to the recommended bake time.
Love this recipe especially since you do not have to chill it! I weighed dry ingredients and baked them for 12 minutes and the cookies turned out melt in your mouth with a delicate crisp good! This one is a keeper!
Does replacing regular flour, baking soda, and salt with self rising flour (same amount as regular flour) cause cookies to not be soft?
It depends on the cookie recipe. I wouldn’t recommend using self-rising flour in a recipe that calls for baking soda, since self-rising flour has baking powder added to it.
I DON’T HAVE PARCHMENT PAPER. HOW CAN I BAKE ON REGULAR COOKIE SHEET?
You can lightly grease your baking sheet instead.
If you don’t have parchment paper on hand. I would recommend using aluminum foil.. shiny side down.. just lightly sprayed w/ pam ( so they won’t stick).. and super easy clean up..?
I LOVE THIS RECIPE!!
I’ve been making this nearly every week, but adding in some cinnamon and dark chocolate chips, which makes them even more addictive.. ?
You can actually make this recipe vegan fairly easily too, substituting the egg for some Aquafaba (water from a can of chickpeas) and using a plant based butter.
The cookies are perfect, I made some plain, some with chocolate chips and some with Strawberry jam (I poked a hole in the centre of each rolled ball and filled it with jam before baking…favorite! ) Thank you!
Delicious cookies! Just made these this afternoon. Dough seemed a little wet, but they’re supposed to spread, so it makes sense. I made 9 cookies and put the rest of the dough in the freezer. I’ll bake the next batch slightly chilled, see how that goes. I subbed the egg for 1/4 cup of plain, full-fat yogurt and it seems to have worked beautifully. Thank you for sharing this!
Yummy and super soft…. good recipe!!!!!!
I made them just a bit bigger, about 2 Tablespoons of dough (15 minutes baking time) and rolled them in turbinado sugar. And WOW! Best peanut butter cookies ever. Thanks for the fabulous recipe!
These were the best peanut butter cookies I’ve ever had! Soft and chewy with such great flavor. Mmmm. I made them this morning to give my mom (peanut butter are her favorite). She loved them too! This will definitely become my go-to recipe. Thank you!
Have made several times with natural crunchy peanut butter and they turn out perfect every time! Also tried both cold and room temp egg and haven’t noticed a difference. Nom nom
I baked these for 9 minutes and found that to be the perfect time. I made one batch with the fork criss cross and one without. The ones without turned out thinker and softer and the ones with the criss cross were more baked and crispier. Both were good, just depends on preference.
I made these cookies per request of my nephew. He eschewed cake for his birthday and wanted peanut butter cookies, so we thought we’d jazz them up with multiple toppings. The dough itself was good but you could taste the flour in it: I think I’d reduce it in the future. Second I expected the cookies to spread a little: they didn’t. Please be mindful of that when you are rolling out your dough and flattening them.
Made these a few times and are awesome every time. So soft and chewy, these were great for the ice cream sandwiches I made last night. Even added some chocolate chips to some of the dough!