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Bake up a batch of wonderfully soft and chewy Peanut Butter Cookies with this easy recipe! Peanut butter lovers will be smitten as soon as they sink their teeth into the tender, nutty goodness.
As far as I’m concerned, there are two types of people – those who like peanut butter and those who are full-blown obsessed with it. No matter which category you fall under, you’re going to adore these easy homemade cookies. They have the most amazing soft & chewy texture and no shortage of peanut butter.
In fact, they’re packed with a whole half cup of it! So you can rest assured that your cookies won’t fall victim to lackluster flavor. You can also count on them to stay fresh for days if you follow the proper storage guidelines. But considering how mouthwatering these cookies are, there likely won’t be any left to store at all.
What You’ll Need
These classic cookies call for a small collection of kitchen must-haves. Before you start on your dough, refer to the recipe card at the bottom of this post where the amounts are included.
- All-Purpose Flour
- Baking Soda & Baking Powder: These leavening agents work together to create the most soft and chewy peanut butter cookies.
- Salt: To enhance the flavor and lock in moisture.
- Unsalted Butter: Bring this to room temperature.
- Peanut Butter: Any brand of your choice will do, I just don’t recommend a “natural” peanut butter.
- Granulated Sugar
- Light Brown Sugar: Packed into your measuring cup, for extra flavor.
- Vanilla Extract
There’s only one part of this recipe you may struggle with – being patient while the dough chills in the fridge! I find it helpful to remind myself that this step ensures tender and chewy cookies. You definitely don’t want to skip it!
- Combine Dry Ingredients: Combine the flour, baking soda, baking powder and salt in a medium-sized bowl. Set the dry ingredient mixture aside.
- Cream Butter, Peanut Butter & Sugars: Cream the butter, peanut butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, about 2-3 minutes.
- Add Egg & Vanilla: Add the egg and vanilla extract and mix until well combined.
- Add Dry Ingredients: Add the dry ingredients and mix until the dough is just well combined. Do not over-mix.
- Chill Dough: Wrap the cookie dough tightly in plastic wrap and refrigerate it for at least one hour.
- Prep for Baking: After you chill the dough, preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat.
- Form Cookies: Let the cookie dough soften enough to work with it, then form balls of 1 1/2 tablespoons of cookie dough. Use a long-pronged fork to press down and flatten the cookies, then turn the fork 90 degrees and press down once more to create the criss-cross pattern.
- Bake: Bake your cookies for 7-10 minutes.
- Let Cool: Allow the cookies to cool on the baking sheet for 3-5 minutes, then transfer them to a cooling rack to cool completely.
Can I Make the Dough Ahead of Time?
Absolutely! I find that the cookies come out even thicker and chewier when I refrigerate the dough overnight. It seems to make them stay fresher for longer as well!
The tightly-wrapped cookie dough should be used within 3 days if it’s chilling in the fridge. If you freeze it instead, it will stay good for up to 1 month (wrap it in a second layer of plastic wrap to prevent freezer burn). Thaw out frozen cookie dough in the fridge before you let it soften at room temperature and form the cookies.
We’ve gone over the importance of chilling the dough – now let’s talk about some other key takeaways. Your cookies are going to be divine!
- Measure the Flour Correctly: Weighing your flour with a food scale is the best way to achieve a precise measurement. If you don’t own a food scale, be sure to fill your measuring cup by the spoonful to avoid packing the flour in too tightly. Fluff up the flour before you pick up each spoonful and use a butter knife to level it off at the rim of the measuring cup.
- Cream the Butters & Sugars Well: Continue to beat your butter, peanut butter, brown sugar and granulated sugar until the mixture becomes light in color and fluffy in texture. You should be able to see the change in color happen and know it’s ready.
- Do Not Over-Mix the Dough: If you over-mix the cookie dough, your peanut butter cookies may not develop that beautifully soft and chewy texture. Once everything is just combined, you’re good to go.
- Stick With the Size in the Recipe: Don’t make larger balls of cookie dough and expect to get the same results. Bigger dough balls will spread more in the oven and leave you with thinner, crispier cookies.
Want to add something extra to these cookies? Feel free! Here are some especially yummy options:
- Chocolate Chips
- Chopped Peanuts
- Oreo Cookie Pieces
- Mini Marshmallows
- Reese’s Pieces
- Chopped Reese’s Peanut Butter Cups
- Pretzel Pieces
These cookies will stay fresh in an airtight container for up to 5 days. After that, they’ll start to lose some moisture and become less soft & chewy. Let’s face it – every last cookie is bound to get devoured before then anyway!
Do These Freeze Well?
They do indeed. Simply place your cooled cookies into an airtight container and freeze them for up to 2 months. Thaw them out in the fridge before you dig in.
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Whip up a batch of wonderfully soft and chewy Peanut Butter Cookies with this easy recipe! Peanut butter lovers will be smitten as soon as they sink their teeth into the tender, nutty goodness of each morsel.
- 1 1/2 cups (195g) all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup (140g) peanut butter
- 1/2 cup (104g) granulated sugar
- 1/2 cup (112g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- Combine the flour, baking soda, baking powder and salt in a medium-sized bowl and set aside.
- Cream the butter, peanut butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, about 2-3 minutes. You should be able to see the change in color happen and know it’s ready.
- Add the egg and vanilla extract and mix until well combined.
- Add the dry ingredients and mix until the dough is just well combined. Do not over-mix.
- Wrap and refrigerate the cookie dough for at least one hour. The cookies turn out even better (thicker and more chewy – and for longer) if you refrigerate it overnight.
- After refrigerating the dough, preheat the oven to 350°F and prepare a cookie sheet with parchment paper or a silicone baking mat.
- Let the cookie dough soften enough to work with it, then form balls of 1 1/2 tablespoons (27g) of cookie dough. Use a long pronged fork to press down and flatten the cookies, then turn the fork 90 degrees and press down once more to create the criss-cross pattern.
- Bake cookies for 7-10 minutes, or until cookies just start to look cooked in the center and the edges are just barely starting to brown.
- Let cool for 3-5 minutes, then move to a cooling rack to cool completely.
- To Make Ahead: Store tightly wrapped dough in the fridge for up to 3 days or double wrap it and freeze it for up to 1 month. Thaw out frozen dough in the fridge before proceeding.
- To Store: Keep cooled cookies in an airtight container at room temperature and enjoy within 4-5 days.
- To Freeze: Freeze cooled cookies in an airtight container for up to 2 months. Thaw before enjoying.
- Serving Size:
- Calories: 120
- Sugar: 8.1 g
- Sodium: 106.8 mg
- Fat: 6.3 g
- Carbohydrates: 14.4 g
- Protein: 2.1 g
- Cholesterol: 16.5 mg
Keywords: soft peanut butter cookies, how to make peanut butter cookies, easy peanut butter cookies
More Peanut Butter Treats to Try
Looking to dazzle your taste buds with more peanut butter desserts? Go ham!