Incredibly thick and soft cookies absolutely loaded with peanut butter flavor. Our absolute favorite go-to Chewy Peanut Butter Cookies recipe!
Craving more peanut butter treats? Try my No-Bake Peanut Butter Cup Bars or Peanut Butter Honey Rice Krispie Treats. You might also find yourself loving my No-Bake Peanut Butter Pie!
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 and crispy cookies here. If that's what you're into, these aren't for you. This is my go-to chewy peanut butter cookie recipe when we need a peanut butter fix and I know you'll love them just as much as we do!
These chewy peanut butter cookies would be the perfect addition to a holiday cookie exchange! Press some Hershey kisses into the tops of each cookie immediately out of the oven for peanut butter blossoms.
Need some more ideas to add to your holiday cookie tin?! Try these delicious treats:
- Hot Cocoa Cookies - kids LOVE these
- Soft Sugar Cookies - add sprinkles for a festive touch for any Holiday
- Snowball Cookies - a personal favorite family recipe!
- Gooey Dark Chocolate Truffle Cookies - unlike any cookie you've ever tried. So gooey and delicious warm!
- Oreo Truffles - everyone always DEVOURS these!
- Homemade Soft Caramels - easier than you think to make at home! And so amazingly creamy.
- Red Velvet Cake Mix Cookies
Jump to:
Why you'll love this recipe
- The peanut butter flavor in these cookies is outrageous. They're like eating peanut butter in cookie form!
- These cookies use pantry staple ingredients most of us always have on hand so you can make them whenever that peanut butter craving strikes! 😉
- No chilling of the dough is required! The cookies don't spread too much while baking so there is no need to refrigerate it. Just like my favorite easy chocolate chip cookie cake.
Ingredients
Most, if not all of these ingredients can be found in your pantry or fridge!
- Peanut butter: I use creamy peanut butter in my cookies. You can use chunky if that's what you prefer but it may change the texture slightly. Natural peanut butter can also be used but be aware this will change the texture to be more crumbly and they will also spread a little more.
- Granulated sugar: For rolling cookies in before baking, optional
See recipe card below for a full list of ingredients and easy-to-follow instructions.
Substitutions & Variations
These cookies are so versatile, you can really make them your own by adding your favorite mix-in's! Here are some ideas:
- Roll in sugar before baking, like you see pictured here.
- Make peanut butter blossom cookies by pressing candy kisses into the tops as soon as they come out of the oven.
- Press Reese's cups into the cookies as soon as they come out of the oven.
- Add chocolate chips or chunks to the dough before baking for peanut butter chocolate chip cookies.
- Add peanut butter chips to add even more peanut butter flavor.
- Stuff with soft caramels like my caramel-stuffed peanut butter cookie recipe.
- Add m&m's
How to make the best peanut butter cookies
Step 1: Cream butter and brown sugar together.
Step 2: Beat in the egg, vanilla and peanut butter.
Step 3: Pour in flour and baking soda and mix until combined.
Step 4: Scoop out 1-2 tablespoons of dough and roll into balls. Place on prepared baking sheet and flatten slightly They do not spread much.
Step 5: Optional: Before baking, use the tongs of your fork to press down in both directions making a criss-cross pattern.
Step 5: Bake for 7-8 minutes. Don't over-bake!
Jessica's Recipe Tips
- Be sure not to over-bake your peanut butter cookies or they will not be soft and chewy, they will be crumbly.
- If flour is measured incorrectly and too much is added, this can also result in crumbly, sad peanut butter cookies. 🙁
Storage
Store cookies at room temperature for up to 5 days in an airtight container.
Freezing
You can freeze these cookies before or after baking:
- To freeze raw cookie dough, roll dough into balls and flash freeze on a parchment lined baking sheet in a single layer. Once frozen, place into a resealable freezer-safe bag and freeze for up to 3 months. When ready to bake, take as many out as you need and bake straight from the freezer. You will need to add a few extra minutes of bake time, so adjust as needed.
- To freeze baked cookies, allow the cookies to cool completely then place in a resealable, freezer-safe bag and freeze for up to 3 months. Thaw in refrigerator overnight and allow to come to room temperature before serving.
If you are looking for a go-to peanut butter cookie recipe for your recipe archives, look no further because these are it! They're the most perfect peanut butter cookies EVER. End of story.
Recipe FAQs
Yes, you can make these gluten-free! While I have not tested this out myself, I have had readers tell me that they have had great success with substituting the all-purpose flour with Bob's Red Mill Gluten Free 1:1 Flour.
This will happen when either the flour was measured incorrectly and too much as added OR you baked your cookies for too long. 🙁 I can guarantee they will still be delicious though!
Yup! Prepare this dough up to 2 days in advance covered in the refrigerator until ready to use.
More cookie recipes you'll love
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📋 Recipe
The BEST Soft and Chewy Peanut Butter Cookies
Ingredients
- ½ cup unsalted butter, softened
- 1 cup light brown sugar
- 1 large egg
- 2 teaspoon vanilla extract
- ¾ cup creamy peanut butter
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ cup granulated sugar , for rolling cookies in, optional
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper, set aside.
- Cream butter and brown sugar together until smooth. 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.
- Scoop out 1-2 tablespoons of dough and roll into balls. If rolling in sugar, do that now. Place about 1" apart on prepared baking sheet (they don't spread much).
- Optional: Before baking, use the tongs of your fork to press down in both directions making a criss-cross pattern.
- Bake cookies for 7-8 minutes. Allow to cool for 5 minutes on baking sheet before transferring to a wire rack to finish cooling completely.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Kristen says
These cookies baked up horribly and fell apart. It seemed like something was missing. Ugh 🙁
Lisa S says
Amazing and soft chewy.
My husband went “P-Nuts” over them❤️
Elizabeth says
Really the best!!
Dotty says
Very moist and Chewy. But mine fell apart when I went to store them.
Jean Aeichele says
Great recipe. I added a 1/2 cup semi-sweet chips (at hubby's request) and these were delish. Will certainly make again. Thank you ~.~
Susan Stevens says
Love these cookies! I did have to increase the baking time to ten minutes. Very good!
Norma says
Delightful recipe. Easy to follow and yummy! Exactly 8minutes on convection in my oven.
Debbie says
These are my absolute favorites peanut butter cookie. They are soft and tender, I even add a few mini M&M on top for color.
Misty says
Thank You SOOOOO Much For You're awesome Peanutbutter Cookie Recipe ,It Was The Most Satisfying Recipe ,Soft And Moist I've had In A Long Time ,Looking Forward for your Next Recipes ...Thank You Once Again