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Perfect Peanut Butter Cookies

Nov 6, 2014 · 127 Comments

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Incredibly thick and soft cookies loaded with peanut butter and rolled in sugar. My absolute favorite go-to recipe!

Perfect Peanut Butter Cookies -  Sprinkle Some Sugar

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!

Perfect Peanut Butter Cookies -  Sprinkle Some Sugar

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!

Perfect Peanut Butter Cookies -  Sprinkle Some Sugar

I mean, just LOOK at those soft centers! Can you even stand it?!

Perfect Peanut Butter Cookies -  Sprinkle Some Sugar

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.

Perfect Peanut Butter Cookies

PRINT RECIPE
Servings 24 -25 cookies

Ingredients
  

  • 1/2 cup unsalted butter melted half way
  • 1 cup light brown sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 3/4 cup creamy peanut butter
  • 1 1/2 cups all-purpose flour
  • 3/4 tsp baking soda

1/4 cup granulated sugar for rolling

    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.
    Perfect Peanut Butter Cookies -  Sprinkle Some Sugar

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    Comments

    1. Christie says

      April 30, 2016 at 8:20 pm

      Could you use dark brown sugar instead of light?

      Reply
      • Jessica says

        May 2, 2016 at 8:45 am

        Yes!

        Reply
    2. Kristi says

      May 2, 2016 at 2:47 pm

      I have made this recipe several times. These are by far my favorite cookies!!

      Reply
    3. Melissa says

      May 19, 2016 at 11:12 pm

      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.

      Reply
    4. Janice says

      July 8, 2016 at 3:02 pm

      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

      Reply
      • Jessica says

        July 10, 2016 at 6:05 pm

        Ahh, yum! Thanks Janice, I’m glad you enjoyed them!

        Reply
    5. April says

      July 18, 2016 at 8:38 pm

      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.

      Reply
    6. Jennifer says

      August 11, 2016 at 7:49 pm

      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.

      Reply
    7. Matea says

      August 24, 2016 at 11:32 am

      I was just wondering if you used an electronic mixer or mixed by hand. I’m about to make these right now! 🙂

      Reply
      • Jessica says

        August 24, 2016 at 1:17 pm

        I usually use my stand mixer fitted with the paddle attachment but you can totally just use a bowl and spoon! 🙂

        Reply
    8. Cookie tester says

      September 14, 2016 at 11:35 am

      These look incedible. Getting ready to make a batch. These would be even more delicious with Reese pieces mixed in . Yum

      Reply
      • Jessica says

        September 15, 2016 at 7:44 pm

        Yum! Sounds delicious. Sometimes I like to stuff them with reese’s cups.. 🙂

        Reply
        • Jessica says

          October 2, 2016 at 10:21 pm

          Hi Abby, you definitely cannot skip the butter. You’ll need it for this recipe. I’m sorry 🙁

          Reply
    9. Christy says

      April 20, 2017 at 11:07 pm

      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!

      Reply
    10. Amber says

      November 30, 2017 at 10:14 pm

      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!

      Reply
    11. Charlie says

      November 16, 2018 at 11:20 am

      Delicious! Five Star Rating
      ⭐️⭐️⭐️⭐️⭐️

      Reply
      • Jessica says

        December 11, 2018 at 1:53 pm

        Thanks!!

        – Jessica

        Reply
    12. Auna Elliott says

      December 4, 2018 at 8:10 pm

      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!

      Reply
      • Jessica says

        December 11, 2018 at 1:54 pm

        Awww, I love this! <3

        - Jessica

        Reply
    13. Mary says

      January 27, 2019 at 4:37 pm

      I made the peanut butter cookies and it came out so good. I left in the oven for 10 min and it still came out moist.. Thank You if I need to make these cookies this is the recipe I would go for…

      Reply
    14. Krystle says

      February 24, 2019 at 5:35 pm

      I didn’t have flour, used pancake mix instead and they were amazing texture !

      Reply
      • Jessica says

        February 25, 2019 at 10:29 am

        Very interesting! Lol – glad they turned out!

        Reply
    15. Rob Sheer says

      July 5, 2019 at 10:44 pm

      Awful cookies. Save yourself time and simply warm up some peanut butter and add sugar, then use a spoon to eat sweet, warm peanut butter. That’s what these taste like. I advice first making a very small batch before spending too much time on this. Unless, you are a huge fan of peanut butter, these cookies are awful. If you like cookies with a subtle peanut butter taste, skip this recipe!!!

      Reply
    16. Suzi Ramljak says

      October 14, 2019 at 5:06 pm

      Hi Jessica, this recipe is just AWESOME! The soft, chewy texture is incredible and definitely addictive …
      I’m sure the recipe would also work great with other flavors, such as Nutella – it could probably be substituted for the peanut butter 1:1 without any problems. But what I would really like to find is a recipe for a lemon cookie
      with the same soft, chewy consistency. Any ideas? I can’t figure out what to use as a subsitute for the peanut butter.
      I tried using cream cheese, but the texture didn’t even come close. 🙁 I’d love your advice!

      Reply
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