Incredibly thick and soft cookies loaded with peanut butter and rolled in sugar. My absolute favorite go-to recipe!
Peanut butter cookies. While my love for peanut butter doesn’t run very deep, I am completely obsessed with peanut butter cookies! Not just any peanut butter cookies though, I love mine soft and thick, no flat, crispy, pancake-y nonsense here. If that’s what you’re into, these are definitely not for you. These cookies are one of the many peanut butter things requested by Mike {some of his favorites are these bars or his birthday cake last year}, they’re his absolute favorite, and I realized this weekend that I have never shared my recipe with you guys! I don’t know how that happened because I make these ALL the time! They’re my go-to recipe when we need a peanut butter fix and I know you’ll love them!
These cookies are so versatile, you can stuff any thing you want into them, leave them plain, or roll them in sugar like I have pictured here. Other great options are: M&M’s, chocolate chips, chocolate chunks, peanut butter cups or make peanut butter blossoms out of them with candy kisses. If you decide to make peanut butter blossoms (ya know, with a chocolate candy kiss on top), just bake these cookies and the second they come out of the oven, press the candy kiss on top. My favorite way to eat these is with chocolate chunks pressed into the top after baking – mmm! Though, I decided to make them plain – just rolled in sugar – for you guys just so you can see how amazingly thick and plump they are without anything in them!
I mean, just LOOK at those soft centers! Can you even stand it?!
If you are looking for a go-to peanut butter cookie recipe for your recipe archives for whenever you need a peanut butter fix, because surprisingly I even get those sometimes, look no further, these are it! They’re the most perfect peanut butter cookies EVER. End of story.
Ingredients:
Instructions:
Preheat oven to 350 degrees. Line baking sheets with parchment paper, set aside.
Cream butter and brown sugar together until smooth with no lumps. Beat in the egg,vanilla and peanut butter until completely combined. Pour in flour and baking soda and mix until just incorporated without over-mixing. Dough will be very soft and sticky. Chill dough for at least 15 minutes.
Measure granulated sugar into a small bowl and set aside. Roll 1" rounded tablespoons of dough, roll in sugar and place about 1" apart on prepared baking sheet (they don't spread much). Bake cookies for 7-8 minutes. Allow to cool for only 5 minutes on baking sheet and then move them to a wire rack to finish.
These perfect peanut butter cookies will stay soft and fresh for up to 6 days stored in an airtight container.
http://www.sprinklesomesugar.com/perfect-peanut-butter-cookies/
Peanut butter cookies are my all time favorite. They sound awesome.
Those peanut butter cookies really look yummy. I like a soft chewy peanut butter cookie. I am going to try your recipe. Thanks for posting it.
Enjoy!!
Literally the best peanut butter cookie ever, I added m&ms to them and they turned out so amazing!!
Thanks so much, Amber! I’ve got to try M&M’s in these sometime.
Omg these look so delicious!!!! Could go for one right now!! Definitely saving this recipe
Dare my 2 favorite cookies actually merge into ONE????? I had to pin this!
These look amazing. I must make them soon. Yum!
Yum! These look amazing and I love how simple the recipe is! We will have to give these a try, I’m sure my husband and daughter would love them!
You have found my ultimate weakness. I will eat the whole batch of PB cookies. Yuuum
Peanut butter cookies are my absolute favorite. The texture of these looks amazing!
I love peanut butter cookies. These look awesome!
These look like the best peanut butter cookies ever. I love soft and chewy instead of flat and crispy. I will be making these for sure.
These look really good. I love anything peanut butter. I can’t wait to try this recipe.
Those look yummy! They look chewy and moist… most peanut butter cookies seem to be dry. I am pinning this recipe!
Ooohh looks yummy! Now, I’m craving for those.
Oh great, your cookies are from heaven! Want some.
Peanut butter cookies are one of my favorite cookies and I love trying out different recipes. Thanks for sharing this one!
They look so deliciously soft, will give this recipe a try thanks for sharing
It looks sooo good but I’m not a fan of peanut … I’m sure my daughter would love them.
I love peanut butter cookies with M&M’s. They are so perfect together! Plain ones are delicious too!
Ohh soft cookies are the best cookies. I’d love to try these.
Completely different from the methods I use. I will have to give it a shot sometime!
This look amazing! I can already taste them. Thanks!
I love peanut butter cookies. These recipe is so easy and I am making these tonight. Thanks for sharing.
These cookies look amazing! The pictures are definitely not helping my current sweet tooth battle!
The cookies sound very tasty. I like the simple recipe as I am a newbie cook and I think I can make these.
My mouth is watering just looking at them. I just pinned this for later, PB is my favorite!
Thanks for the recipe. Those look really good. I will have to make these soon.
Wow so thick! I bet they taste delicious! I love me some peanut butter cookies!
It’s probably been the last year or so, but I have been really loving peanut butter more and more. I made this one PB cookie recipe like 4 times in 3 weeks. I like how soft your cookie centers look.
Haven’t had peanut butter cookies in SO long!
I’m dying to make these now! I don’t know what it’s like to have a fluffy peanut butter cookie. I’ve only ever eaten crispy pancake peanut butter cookies! This is so exciting
A nice and easy recipe for those cookie season. I will try them with gluten free flour this year, to make my 12 days of Christmas cookies. Thanks for the tip.
I never had this before – it totally looks so good and yummy.
Do these work as bar cookies? Looking for a peanut butter cookie bar recipe
I haven’t tried making them into bars myself, but I don’t see why not! Let me know if you decide to try
I’m not a huge PB fan but they look so yummy and I love soft chewy cookies. I’m definitely going to try making them. Have you tried drizzling chocolate over them instead of sprinkling sugar on them?
No, I haven’t tried that but it sounds AMAZING! I have added chocolate chunks or chips pressed into the top after baking with great results though.
I have a problem with the baking time. I baked my first pan at 8 minutes and could tell they were not nearly done so I added another 2 minutes. After cooling and trying them the center was still not done.
I have not had any trouble with my oven with all the other things I have baked so I don’t really feel it is my oven.
Could there be a typo with the baking time?
Connie, I’m so sorry you had trouble! I double checked the recipe and the bake time is correct. These peanut butter cookies are meant to be under-baked because doing so lends a very soft-baked cookie. When they are taken out of the oven they will look very under-done (this is what makes them super soft) but by the time they cool completely to room temperature they should still be very soft, but definitely not under-done like dough. If they were still not done after cooling completely, then I fear it could possibly be 1. your oven temperature is incorrect or 2. could you possibly have misread ingredient measurements? I have made these cookies a billion times (it’s the only pb cookie recipe I use!) with the same, consistent results and they always look exactly like they are pictured here. Let me know if I can be anymore help!
I just made these and had the same problem, Connie. Put them in an extra 2 minutes. Next time, I think I’ll aim for 12 minutes. That said, even underdone (definitely still doughy in the middle) they’re delicious!!
Had the same problem.
They were basically still raw at 8 minutes. Had to put them in another 4-5 minutes.
There seems so be a few reviews like this on these cookies and I think it has something to do with the oven temperature. Everyone’s oven temperature varies from the next so that may be why that happened. Please keep in mind though that these are meant to be underdone because that gives them their super soft-baked texture once they are cool. I hope they were still great after the extra time in the oven!
Did you use natural peanut butter or something like Jif? If I make them I want to be sure to do it right:).
I always use either Jif or Skippy, I’ve never tried natural because they tend to be thinner. If you try it, let me know how they come out
The recipe calls for 1 egg but in the directions it says “eggs”. Is the 1 egg correct? Thanks
Whoops! Sorry about that. One egg is correct
Late bloomer…
but just found this recipe and I don’t like writing reviews till I try it. ummm WOW! Thank you for a recipe that actually creates a soft cookie. I made these and took them out at the correct time, looked under done but went for it. After letting them cool they were the perfect soft pb cookie. My new go to recipe.
Thanks!
Made these last night and they are awesome!!!
Yay!! So happy you liked them.
I made these today and unfortunately the bottoms burnt on both of my batches. I rolled the first batch in sugar and thought that was the reason the bottoms burnt but my 2nd batch I didn’t roll them in sugar and they still burnt. Disappointing
I’m very sorry that the bottoms of your cookies burnt, that’s very frustrating! I’m unable to pin point why this could have happened, because it has never happened to me or any of my readers, that I know of. Did you possibly use dark cookie sheets? Sometimes the dark cause the bottoms of baked goods to brown very fast resulting in burnt bottoms. The only other thing I can think of is maybe your oven temperature is not accurate. Again, I’m sorry these didn’t work out for you!
Just made these , baked them 2 more minutes.Turned out as the picture .. yummy
Perfect!
these were honestly the best cookies I have ever eaten! They were so easy to make and I followed it exactly and they came out perfect! Thank you!
That’s great! I’m so happy you loved them, Casey!
Made these with natural pb (homemade–just ground salted peanuts, nothing else). Just added a tiny bit more flour (no more sugar–they def didn’t need it) & they came out perfect! So simple & SO GOOD.
That’s awesome! I’m happy to hear these come out great with homemade/natural pb as well! Thanks so much for sharing your results!
I’m gonna try this with Sunbutter since I’m becoming sensitive to PB.
The dough is chilling now. I had no clue what “melt half way” meant, so I just let the butter get super soft by the stove. I also used dark brown sugar, and 1/2 creamy peanut butter and1/4 chunky. I’ll let you know how it turns out. The dough tastes awesome.
I hope they turned out great!! That’s a great idea to use chunky & creamy.
I’m a huge peanut butter cookie fan. I baked these up and they are truly the perfect pb cookie. They are so soft and puffy and wonderful. My new go to cookie recipe. Thank you!
Yay! These are the only pb cookies I make too So happy you loved them too, Karen!
Do you know how many calories are in these delicious pb cookies ?
No, I do not but feel free to copy and paste the recipe into a recipe nutrition calculator with the correct servings. I like to use this website when doing this: http://www.caloriecount.com/cc/recipe_analysis.php
Hope this helps, Michelle!
I just found this recipe about a month ago. My older brothers are practically connoisseurs of peanut butter cookies these days, and I’ve always made them from the box (or bag) from the local grocery store. They were great but the brand recently changed their recipe! We were so disappointed (and I didn’t know what else to do since I always give my brothers a batch of peanut butter cookies for their birthdays). ANYWAYS, long story short, we did a taste test on June 13th (one of their birthdays), pitting this recipe against four others. This one won, and my god, it deserved it. Melt in your mouth goodness, and they come out perfect every single time.
Thank you for sharing a recipe that I’ll be using the rest of my life!!
Emily, you definitely made my day! Thanks so much for reporting back and you’re so very welcome for the recipe. I hope you and your brothers enjoy these cookies for years to come!
When the recipe calls for flour is it ok to use bread flour ?
That will alter the taste and texture greatly.
I am currently in the process of making these, I swapped out the peanut butter(not my fave), for Justin’s vanilla almond butter. Thanks for the recipe!
Awesome! How did you like them with the vanilla almond butter?
I love this recipe so much but I hate making them… half the dough gets eaten before we can get it on the baking trays…
Seriously though, I love how versatile this recipe can be and how easy it is to make.
I just made these and put a tiny dent in the top of the cookie and filled it with a small amount of strawberry jam. It worked really well.
Thanks a lot for sharing this recipe.
Awesome cookies!
Mmmmm mmmmmm mmmmmmm
Made these for my wife’s birthday, everybody loved loved loved them! Very gooey at first but let them sit and they are perfect just as advertised.
Thanks for the recipe!
That’s awesome! I’m glad everyone enjoyed them, Cliff! Love these cookies!
I make about 12 different cookies for Christmas. Every year I try a few new ones. I made these and they were the ABSOLUTE favorite. They are now in permanent rotation. Thank you!!
Yay! You’re very welcome, Barbara!
Can u use salted butter for peanut butter cookies?
Yes, it shouldn’t make too much of a difference.
I tried a few with a thumbprint and put Nutella in the middle. This was a good idea.
That sounds amazing!
Could you use dark brown sugar instead of light?
Yes!
I have made this recipe several times. These are by far my favorite cookies!!
I made these these cookies for my peanut butter loving husband and children, pb has never been a personal favorite of mine, and I ended up loving them. I also had cookies that were not cooked at eight minutes, so I extended the time to ten minutes. After letting them cool in the pan for a while (longer than five minutes) and then in onacooking rack, the center eventually set. I wonder if higher elevation could be a contributing factor for myself and other’s who found the center gooey. I am tempted to add a tablespoon or two of flour to see if that helps, but I don’t want to mess with a good thing, because once these cookies set, they were delicious. Thank you for sharing the recipe.
I made these last night. I added Resee’s peanut butter chips and skipped rolling them in sugar. OMG They really were the perfect peanut butter cookie! Thank you for sharing the recipe
Ahh, yum! Thanks Janice, I’m glad you enjoyed them!
I just made these, used a scoop to ensure my cookies were of uniform size. Baked at 350 for 7 minutes they are amazing! I already baked 20 cookies and still have quite a bit of dough left, so I’m going to get a yield greater than the 24-25 stated in the recipe.
I just made these and they are delicious! I did 1 cup peanut butter because I really love peanut butter. I also forgot to chill the dough – oops. They turned out perfectly – super soft texture.
I was just wondering if you used an electronic mixer or mixed by hand. I’m about to make these right now!
I usually use my stand mixer fitted with the paddle attachment but you can totally just use a bowl and spoon!
These look incedible. Getting ready to make a batch. These would be even more delicious with Reese pieces mixed in . Yum
Yum! Sounds delicious. Sometimes I like to stuff them with reese’s cups..
I don’t have regular butter can i skip it ? Or add an extra spoon of peanut butter instead ? I really wanna make these right now lol they look soo good
Hi Abby, you definitely cannot skip the butter. You’ll need it for this recipe. I’m sorry
Lovely cookies. I used vegan egg replacer, so they stayed in perfect ball shapes, which was actually kind of fun, but they turned out scrumptious despite not flattening even a tiny bit. I also used olive oil as the fat. I sprinkled them with pink salt because I realized after rolling them into balls that I used unsalted PB, and I’m all about that salt I may reduce the sugar by a couple tablespoons next time I make them because they were a *tad* too sweet sweet for me. Thank you for the recipe!! I cannot wait to make them again!
These PB cookies are a perfect 10! I’ve never left a recipe review in my life, but these are so deserving! I will forever use this recipe! I doubled the recipe, and still flawless! My goodness, so good!
Delicious! Five Star Rating
⭐️⭐️⭐️⭐️⭐️
Thanks!!
– Jessica
My kids (2 and 4 years old) and I had a blast making these! Instead of regular peanut butter we used goober (pb and j mix) instead, added m and m’s, and blue and white sprinkles. They look like someone mixed confetti and mud but came out extremely good. Thank you so much for this recipe and a new family moment with my baby boys!
Awww, I love this!
– Jessica