Best Ever Soft Peanut Butter Cookies are a classic. Soft & chewy, these peanut butter cookies have quickly become our favorite sweet treat.
My family can’t keep their hands off these easy peanut butter cookies. This peanut butter cookie recipe is not your traditional crunchy peanut butter cookie, but there isn’t a better recipe. Trust me, we’ve tried them all.
Now, I have made this recipe in two different ways: one with baking soda and the other with baking powder. This was all an accident, and while I originally posted the recipe with the baking soda, after making it over a hundred times, we all agreed that the best cookie results from baking powder. But if you make the same “mistake” I did, these cookies will still knock it out of the park.
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What peanut butter cookie recipe is the best?
While I love making homemade peanut butter cookies with just 3 ingredients, they are not as soft and chewy as these. I love three-ingredient peanut butter cookies, but I am just not as satisfied.
These cookies go right in line with my love for creamy peanut butter. Peanut butter is my go-to snack anytime I am hungry.
Whether it’s by the spoonful, with pretzels, on a sandwich or paired with some Nutella, I really could eat peanut butter in any way, shape, or form. Because I have a sweet tooth, cookies are among my favorite foods. This makes soft peanut butter cookies an obvious hit.
Should I use crunchy or creamy peanut butter to make peanut butter cookies?
While I typically love creamy peanut butter for cookies, there are moments—like when I eat my morning breakfast toast with bananas—when I reach for the crunchy peanut butter.
We are a house divided between creamy and crunchy peanut butter. My son, Aiden, and I are more in the middle and could eat either. My husband and daughter, Jersey, love crunchy, and my other three kids, Jojo, Cannon, and Madden, will only eat creamy. If I accidentally pack them crunchy, the sandwich will still be in their lunchbox when they get home, making you wonder what they ate for lunch.
We also have extreme opinions on whether soft or crunchy peanut butter cookies are the best.
I tend to lean towards chewy, soft cookies. The best cookie recipe I’ve ever had is my Best Ever Monster Cookies. But most classic peanut butter cookie recipes I’ve had are too crunchy, leaving a crumbly mess. So, I have been on a mission to find the best peanut butter cookie recipe, and finally… finally… I found it.
Everyone except for Aiden, peanut butter cookies are best when soft and chewy. Aiden loves a good crunchy cookie you can dip in milk. However, he won’t decline these Best Ever Soft Peanut Butter Cookies.
What could you add to peanut butter cookies?
Why do peanut butter cookies have fork marks?
When peanut butter is added to the batter, it densifies it. Putting fork marks in the dough makes it easier for the cookie to bake evenly. This will help keep them soft, so don’t forget this step.
How long do cookies last?
These cookies are kept in an airtight container at room temperature for a few days.
If desired, freeze the cookies in an airtight freezer bag. They can last for 1-2 months.
If you love cookies, try these:
I can’t wait for you to get your hands on a dozen or two of these. They are easy and simply the Best Soft Peanut Butter Cookies you’ll try.
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Best Ever Soft Peanut Butter Cookies
Video
Ingredients
- 1 cup creamy peanut butter use Jif or Skippy type peanut butter
- 1/2 cup butter softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 F. Line 2 baking pans with parchment paper, if desired.
- In a large mixing bowl, cream together the peanut butter, butter, sugar and brown sugar. Beat together until smooth & creamy best if using a stand mixer or hand mixer.
- Add the egg and vanilla extract and continue to mix until well combined.
- In a small mixing bowl, whisk together the flour, baking powder, and salt. Stir in the flour mixture to the butter and sugar mixture and mix until well combined.
- Use a cookie dough scoop, or spoon the dough into 1 inch balls. Roll in white granulated sugar if you desire and place onto baking sheet.
- Using a fork, press down on each ball of dough to flatten, creating a criss-cross pattern.
- Bake for 8-9 minutes. Do not over bake. Let cool on the baking sheet for a few minutes and then transfer to a wire rack.
- These keep well for a couple of days in an airtight container.
Can these cookies be frozen?
I froze mine they were just fine!
Made these cookies for a friend at my office today! She left the office with only have the batch because everybody had seconds! My family likes them to. Can’t wait to make again and have already shared on my blog! Thank you!
I added mini chocolate chips to mine and used chunky peanut butter. My kitchen aid was pissed but they are delicious!!!
I was a bit skeptical about the tablespoon of vanilla. However they turned out amazing!! Thank you for sharing the recipe. This recipe is a keeper and I wish I made a double batch.
My husband commented ‘They were wonderful!’ I used to make peanut butter cookies all the time, but hadn’t made them for years. I will definitely be making these again.
So funny…with all the vanilla talk…I went to add the vanilla and found we were OUT!! I added a couple teaspoons of almond extract in its place (less only because I’m not a big fan of almond flavor). Care to guess how they turned out? DELICIOUS!!! Can’t imagine they could get better, although I will happily test that theory once I get more vanilla!
My son will not eat peanut butter cookies usually but. Loves these they remind him of Reese’s peanut butter cups and he is now making them at his house so he can take a patch to work to share with the officers on the force lol huge hit at my house
Have you ever tried freezing this dough? If so do you bring it to room temp before baking Thanks!
Can these be frozen? I want to make them a week ahead of time.
Yes my sister does this all the time. XO San
Love peanut butter cookies, and your looks out of the world good!!
I want to eat a whole stack of those cookies! They look so good!
I followed the directions exactly and they came out beautifully. I did put a twist on them and made them ‘thumbprint’ cookies. I used strawberry, raspberry, and a peach/pear jam to add an extra bit of yummy-ness.
These truly are the best ever, soft cookies…take it from me, I don’t even like p.b. cookies and I thought they were great. 🙂
Made these last night and they were amazing!!!
Do I need to refrigerate the cookie dough before I roll into ball/bake? I know I am suppose to do this with chocolate chip and oatmeal cookies, but I’ve never made peanut butter cookies before. Am making up a batch right now, I’m very excited to try it!
Thanks!
No need to refrigerate it. Just bake right after you make the dough. ❤️ Don’t forget to preheat your oven. Enjoy. San
Just made these this morning to take some to a friend in a nursing home.
I sampled one and it is amazing. I made a batch and a half recipe. I will try to share the rest(lol). I will definitely make again.
Thank you dear
What kind of peanut butter did you use?
Sandra – Thank you for sharing this wonderful recipe – loads of blessings on you – will try it hopefully today
Just made these this evening. Very good. They came out so cute! I sprinkled a lil sea salt on mine after rolling them in the sugar and doing the criss cross. I love the sweet & salty together.
Easy recipe to make. Thank you!
Light or dark brown sugar?
I used light. xo San
Made these today with the kids and we loved them! It made 20 cookies so maybe I made them too big lol. Next time I’m gonna try it with chunky peanut butter. Amazing recipe!
I absolutely loved these! Reminded me of cookies I used to have when I was in grammar school; soft melt in your mouth cookies! Can this recipe be doubled? I only got about 23 cookies and mine were on the small side. Thank you so much!
How soft are they supposed to be when I’m taking them out of the oven? When I did, they were dark gold, on the line with burnt but really, really soft.
I used this recipe and baked for 8 minutes. I was worried they weren’t cooked enough but they set up more as they cooled. They are the perfect soft chewy PB cookie and were delicious. I am replacing my old go-to recipe with this one!
These really are the best peanut butter cookies! I made half the batch with chocolate chips, which were good but family preferred the plain. So soft and peanut buttery!
I just made this cookie recipe and it is amazing, the cookies are soft and very tasted. Will be adding these to my cookie book