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Soft Peanut Butter Cookies are the kind of treat that never go out of style. With crispy edges, irresistibly soft centers, and just the right amount of chew, these cookies are everything you love about a classic peanut butter cookie recipe… only better.
Ready in just 15 minutes with no chilling required, they’re the ultimate soft and chewy peanut butter cookies. This is the peanut butter cookies recipe you’ll come back to again and again, because after years of perfecting them, they’re finally just right.
What Makes These Soft Peanut Butter Cookies Work
These soft peanut butter cookies are perfectly crisp on the outside and tender in the middle, with just the right amount of chew. Brown sugar adds moisture while a quick bake keeps them soft, no chill time needed.
It’s a simple peanut butter cookie recipe that delivers big on flavor and texture. Exactly what soft and chewy peanut butter cookie should be.
What Goes Into These Soft Peanut Butter Cookies
You only need a handful of pantry staples to make these ultra-soft peanut butter cookies. No chill time, no fuss, just the perfect texture every time.
- Peanut Butter: Use a spreadable peanut butter (not natural) for the best creamy texture and consistent results.
- Brown Sugar: Adds moisture and richness, helping create that soft and chewy bite.
- Unsalted Butter: Softened butter blends smoothly and gives the cookies a tender crumb.
- Chocolate Chips: Optional but highly recommended—semi-sweet or dark chocolate pairs beautifully with peanut butter.
Note: Please see recipe card for a full list of ingredients with measurements.
How To Make These Soft Peanut Butter Cookies
- Preheat the Oven: Set your oven to 350°F (175°C) and line two large baking sheets with parchment paper. This helps the cookies bake evenly.
- Cream the Butters and Sugars: In a bowl, beat the butter and peanut butter until creamy. Add both sugars and the vanilla, then beat again until combined.
- Add the Egg: Crack in the egg and mix until the batter is light and fluffy. Make sure the egg is fully incorporated before moving to the dry ingredients.
- Mix the Dry Ingredients: Fold in the flour, baking powder, and salt until a soft dough forms. Be careful not to over-mix, then stir in half of the chocolate chips.
- Shape the Cookies: Roll the dough into even-sized balls and place them on your baking sheets. Press the remaining chocolate chips onto the tops of each ball..
- Bake and Cool: Bake for 10–11 minutes or until the tops are just turning golden. Let the cookies cool on a wire rack for at least 15 minutes to set and stay soft inside.
Pair these soft peanut butter cookies with a chilled glass of Pink Vodka Lemonade for a sweet-and-tart contrast that brightens each bite.
For something brunch-worthy, Orange Creamsicle Mimosas add creamy citrus twist that pairs beautifully with the cookies’ rich, nutty flavor or cozy up with a mug of Slow Cooker Hot Chocolate, letting the velvety cocoa deepen the sweetness of your soft and chewy peanut butter cookies.
Recipe FAQ’s
It’s best to avoid natural peanut butter for this recipe. The oil separation can make the dough too greasy and affect the texture of your soft peanut butter cookies.
Overbaking is usually the culprit. Pull them from the oven when the edges are just golden to keep that soft and chewy center.
No chill time needed! This peanut butter cookie recipe is designed to be quick, so you can bake them right away.
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Soft Peanut Butter Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup 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 egg large
- 1 1/2 cups all-purpose or plain flour
- 1/2 teaspoon baking powder
- 1/3 teaspoon salt
- 3/4 cup semi sweet chocolate chips or dark
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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.
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!!
OMG.
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!
I just finished them for the first time. They came out amazing! Thank you !