Soft Peanut Butter Cookies are crispy on the outside, soft and slightly chewy on the inside, and ready in 15 minutes! NO CHILL TIME REQUIRED!
These Peanut Butter Cookies are the best cookies to put in your recipe box! A family favourite cookie that’s taken YEARS to get PERFECT!
Peanut Butter Cookies
When you bake a cookie, you want the perfect mouthful. Whether you want a cake-y cookie or a crunchy cookie — or my favourite — a soft melt-in-your-mouth cookie that’s crisp at the same time. THAT, my friends, is what these Peanut Butter Cookies are made of. And they won’t disappoint.
WHAT GOES IN PEANUT BUTTER COOKIES?
I know it’s a big call to make….but you all know me by now. I don’t muck around. Peanut Butter Cookies are so insanely addictive, the entire tray disappears before you can get one in to your mouth. (That is, if you have people coming in and out of your home OR living with you. Get ready to fight over ONE cookie.)
What makes these different from other cookies? Most peanut butter cookies I’ve tried are either too hard (like biting into rocks), too floury, too dry, or lack the perfect amount of sweet vs salty.
The best part is that these peanut butter cookies need ingredients you possibly have on hand already: Creamy peanut butter (spreadable) — not natural peanut butter. You can also use chunky! White sugar, brown sugar, unsalted butter (not margarine — your cookies may come out dry), an egg, salt, baking powder, pure vanilla extract and flour.
HOW DO I MAKE PEANUT BUTTER COOKIES?
Peanut butter cookies could not get any easier, I promise you, just don’t forget to preheat your oven first. Beat together the butter and peanut butter until creamy, then beat in both white and brown sugars along with the vanilla extract. The egg goes in and your cookie batter should be light and creamy.
Fold in your flour, baking powder and salt. There is no need to mix the dry ingredients in a separate bowl, just throw them in and fold. Add in half of your chocolate chips. We love semi sweet, but you can use dark, milk or white if you prefer.
Bake… and EAT!
WHAT MAKES THESE COOKIES SOFT?
The brown sugar in these ensure the soft, almost fudge-like inside texture, while the amount of butter and peanut butter take care of the crisp, golden brown exterior.
Looking for more cookies? Try these cookie recipes!
Best Fudgy Chocolate Brownie Cookies
Easy Soft Chewy Chocolate Chip Cookies
Healthy 2-Ingredient Breakfast Cookies
Soft Peanut Butter Cookies
- 1/2 cup unsalted butter softened
- 1/2 cup creamy spreadable peanut butter (no natural peanut butter)
- 2/3 cup light brown sugar packed
- 1/2 cup white granulated sugar
- 2 teaspoons pure vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose or plain flour
- 1/2 teaspoon baking powder
- 1/3 teaspoon salt
- 3/4 cup semi sweet (or dark) chocolate chips
- Preheat the oven to 350°F (175°C). Line 2 large baking sheets with baking or parchment paper; set aside.
- Beat together the butter and peanut butter until creamy. Add in both sugars and vanilla extract, beating again until smooth. Beat in the egg until well combined.
- Fold in the flour, baking powder and salt (be careful not to over-mix), until a smooth cookie dough forms. Then, add in half of the chocolate chips and mix them through with your fingers, or a wooden spoon.
- Roll the dough into about 15 balls and arrange them on lined baking sheet. Press the remaining chocolate chips onto the tops of each cookie; bake for about 10-11 minutes, until tops are golden (do not over bake or they will dry out and become tough).
- Allow to cool on a wire rack for about 15 minutes.
My friend, who has tried a ton of cookies since she’s obsessed with them, said that those cookies were the softest cookies she’s ever tasted. She said it’s almost like a sponge cake, and ate the whole batch in 5 minutes while I was in the toilet.
Hand down these are the best cookies I have ever made. They disappeared really quickly …. the cookie monsters in the house managed to find them
Easy to follow but damn near impossible not to scoff down. Tried one fresh out of the oven and it was amazing. My friends will love these at the party.
Great recipe that doesn’t require cooling!
Don’t worry about the cookies seeming soft after taking them out of the oven. They harden perfectly after letting them cool for 15 minutes.
Hi! I’m going to be making these tomorrow for my boyfriend. He LOVES peanut butter. Could I add more peanut butter in or would that change the recipe too much?
Also, it sounds like they stay in balls. Should I flatten them before baking??
AMAZING! I’ve made 4 batches already and I’ve only found this recipe last week lol. And they’re so easy to make!
Due to lack of ingredients on the shelves I replaced the flour for oats and just blitzed them in my NutriBullet and they turned out soo yummy!
I also made a “healthier” batch for my dad as he’s on a health kick and switched out both sugars for coconut sugar, same amount and used natural crunchy peanut butter instead and he LOVED them. They weren’t very sweet at all but still tasted so good!
I think it’s a big hit in my household lol. Baked both ways for 10-11 minutes and they were so yummy!
Oh and I used white chocolate chips instead! So good!
Gracie Longo says
Excellent recipe! Best peanut butter cookie ever according to my 6 year old grandson. It was a hit!! I thought they would fall apart bc not all of them shaped perfectly. They seemed to separate a bit but I just rerolled them and they came out just fine. I made 17 of them and baked 11-12 min . Also, I put a bit less sugar then the recipe called for and they were still sweet and perfect. Don’t worry if they appear soft when you remove from oven as they harden a bit as they cool off. Easy simple ingredients. Recipe is a keeper.
Robbin Compton says
I love them!❤️ I left mine round when I baked them. Cute little balls. ? I’m trying not to eat them all up. Losing battle.
I just made them and turned out to be amazing ..I replaced butter with coconut oil hard and used less sugar baked around 15 min and they are heavenly…even warm is unresistable..thankyou so much just want to know how to properly shape them in cookies as mine were just balls that’s it
These are so good! The texture is very soft, almost like shortbread. I used a dark and milk choc chips and baked for 11 minutes. Next time I might add in some coconut just for a fun change.
Thanks for the great recipe!
These cookies are absolutely delicious. I was a bit skeptical about the size of the cookies, but they turned out great. The kids loved them.
Was a hit I doubled the batch put marshmallow on half so yummy love this thank you!!
They are amazing. I wasn’t to sure if it would taste good. But by God they’re delicious. Only thing was it was done in cups, but luckily I found my cups. I usually cook in ounces or grams. I will be making them again.
Incredibly delicious and soft. I added dark chocolate chips and walnuts. Yum!!
I’m so glad Mirella!
Amelia Wuattrociocchi says
I just finished them for the first time. They came out amazing! Thank you !
I have no baking powder, can I use baking soda instead?
Yes you can. 1/8 of a teaspoon should be plenty 🙂
Does anyone find these incredibly delicate? They seem so easy to crumble!? Other then that they are absolutely amazing! They were the first cookie to get gobbled up at Christmas and I make a lot and usually the ginger molasses are the first to go! I used salted caramel chips instead of chocolate and sprinkled some more sea salt on top to make them salted caramel peanut butter cookies and oh my! So good! Just a really delicate cookie.
The cookies didnt spread. They were still in the ball shape when they got done baking. I flattered them with a fork while they were still warm. I thought something was odd when the recipe didnt call for baking soda, because that helps cookies spread. The dough was very soft and I didnt chill it so I expected the cookies to spread. I think the recipe should be modified to add 1/4 tsp baking soda. The cookies still tasted good and were soft.
It’s Christmas time & that means lot’s of people so I’m going to double the batch! Also use chocolate & peanut butter chips. Any thing I should do or just go ahead & double all the ingredients? These sound delish, thanks! 🙂
Hey Jane! I’m coming to your house! ? Yes, you can just go ahead and double the ingredients! Also… chocolate and peanut butter chips? YES!
Amazing recipe. It just works !
Do not overtake even if it s feels soft , it will harden a bit when it cools down
These cookies really are one of my favorites! They really are good! Thanks for following along with me!! xo
I skipped out on the chocolate chips and used dark brown sugar instead of light. These came out SUPER soft, I didn’t think they were cooked at first but let them sit for about 10 minutes and they’re just perfect!
I just wanted to say I’ve tried MANY peanut butter cookie recipes, adjusting them and trying to find the right one. But this. This is the perfect peanut butter cookie recipe. It is amazing. Thank you.
That is great to hear! I am so glad that you made them and loved them. Thank you for sharing and following along with me!
Hi!! Just want to know if I can put honey like in your chocolate chips cookie? Btw, I always use your recipe whenever I bake. Thank you so much for sharing them!
That is great to hear! I am so glad that you love my recipe that much! Thank you so much for sharing and following along with me. You are welcome to try honey in the cookies! I have not tried that yet! Let me know how it turns out! XO
Kassie Muliaga says
Hi Karina thanks so much for the recipe of your delicious Peanut butter cookies I made some last weekend and they were very easy to make.My God they were divine. Once again thanks so much.
What temp do these bake at?
Hi! Did I miss the baking temp for the soft Peanut butter cookies? I didn’t see it.