Soft Peanut Butter Cookies
These soft peanut butter cookies are easy to make, full of peanut butter flavor, and don’t require any dough chilling. This is the best peanut butter cookie recipe you will ever try!
Over the years I’ve published hundreds of recipes on my site. It’s been my goal this summer to update some of those older recipes that I really love with more pictures and information to ensure that you can make them with ease.
So today I’m bringing back one of my favorite classic recipes on the blog – these delicious homemade peanut butter cookies!
Why You Will Love These Cookies
- They’re incredibly easy to make
- No dough chilling required
- Super soft
- Packed with peanut butter
I’m also sharing helpful tips on freezing your cookie dough, preparing the dough ahead of time, and so much more. If you love peanut butter, then this is one cookie recipe you’ll want to try!
Ingredients For This Recipe
To make this peanut butter cookie recipe, you’ll need 9 simple ingredients. Let’s break down each one and what it does in this recipe:
- All-Purpose Flour: The flour helps provide the structure for these cookies so that they hold their shape and don’t fall apart when you pick them up.
- Baking Soda & Salt: The baking soda provides a little lift and the salt enhances the flavors.
- Unsalted Butter: I recommend sticking with unsalted butter for this recipe if possible. Your butter should also be soft enough to press your finger into.
- Brown Sugar & Granulated Sugar: I prefer to use a mix of sugars, the brown sugar adds moisture to the dough and keeps the cookies soft.
- Peanut Butter: I like to use creamy peanut butter and recommend sticking with a no-stir option like Jif or Skippy.
- Egg & Vanilla Extract: The egg helps bind everything together and the vanilla adds flavor.
How To Make Peanut Butter Cookies
Once you have all of your ingredients, it’s time to prepare these peanut butter cookies. To start, you’ll want to preheat your oven to 350°F (177°C) and line a couple of large baking sheets with parchment paper. The parchment paper is completely optional here, but it will make for easier cleanup and I find that cookies just bake up better with it too.
Next, you’ll whisk together your flour, baking soda, salt, and set it aside. You’ll mix the butter, brown sugar, and granulated sugar together for a minute or two until they’re well combined. Then, mix in the peanut butter, egg, and vanilla extract. I suggest stopping to scrape down the sides of your bowl at this point and giving it another mix to ensure that the wet ingredients are well combined.
After you mix up the wet ingredients, you’ll add the dry ingredients and mix them in until just combined. Then, scoop the cookie dough, roll each ball in some granulated sugar, place them on the prepared baking sheets, and press each one down with the tines of a fork in a criss-cross pattern. The fork marks will help flatten the cookies some so that they spread as they bake in the oven.
Once the cookie dough is ready, simply bake the cookies for 10 to 12 minutes or until the tops of the cookies are set. Let them cool for 5 to 10 minutes on the baking sheets, then transfer the cookies to a wire rack to cool completely.
FAQ’s
Can I use crunchy peanut butter in these cookies?
Yes, you can substitute the creamy peanut butter with the same amount of crunchy peanut butter.
How do I adjust the recipe if I only have salted butter on hand?
A good rule of thumb when replacing salted butter with unsalted butter in a recipe is to reduce the salt by 1/4 teaspoon per stick of butter. Since this recipe only uses 1/4 teaspoon of salt, I recommend still adding a tiny pinch of salt.
Can these cookies be frozen?
Yes, you can freeze these cookies! Once the cookies have cooled completely, you can store them in an airtight container or freezer bag in the freezer for up to 3 months. When you’re ready to enjoy them, simply place the cookies on the counter for a few hours so that they can come to room temperature.
If you want to freeze the cookie dough: Scoop the cookie dough with a cookie scoop, press each ball of dough down with a fork in a criss-cross pattern, and freeze the cookie dough on a baking sheet lined with parchment paper for 1 to 2 hours. Once the cookie dough is frozen, freeze in an airtight container or freezer bag for up to 3 months. You can bake the cookie dough from frozen for an additional 1 to 2 minutes.
Can I prepare the cookie dough ahead of time?
Yes! You may prepare the cookie dough ahead of time and refrigerate it for up to 3 days. If you need to prepare it further in advance, then I recommend freezing it.
Baking Tips
- It’s best to use a room temperature egg in this cookie dough. If you forget to let your egg come to room temperature, simply place it in a bowl of warm water for 5 to 10 minutes.
- I prefer to roll the cookie dough in some extra granulated sugar before baking, but this step is completely optional. Feel free to skip it if you prefer!
- Want to make peanut butter chocolate chip cookies? Mix 1 cup (190 grams) of semi-sweet chocolate chips into the cookie dough.
More Easy Peanut Butter Recipes To Try!
- Classic Peanut Butter Blossoms
- Peanut Butter Fudge
- Peanut Butter No-Bake Cookies
- Peanut Butter Balls
- Peanut Butter Oatmeal Chocolate Chip Cookies
Recipe Video
![A stack of peanut butter cookies on top of other cookies.](https://i0.wp.com/www.livewellbakeoften.com/wp-content/uploads/2017/05/Peanut-Butter-Cookies-8-1.jpg?fit=200%2C200&ssl=1)
Soft Peanut Butter Cookies
Ingredients
- 1 and 1/2 cups (190 grams) all purpose flour, spooned & leveled
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115 grams) unsalted butter, softened
- 3/4 cup (150 grams) light brown sugar packed
- 1/4 cup (50 grams) granulated sugar
- 3/4 cup (190 grams) creamy peanut butter
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 3 tablespoons (40 grams) granulated sugar optional
Instructions
- Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined.
- Mix in the peanut butter, egg, and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
- Add the dry ingredients and mix until just combined.
- Place the 3 tablespoons (40 grams) of granulated sugar in a small bowl. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough, roll into a ball, and coat in the granulated sugar. Place each ball of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Gently press each one down with a fork to make a small criss-cross pattern.
- Bake for 10 to 12 minutes or until the tops of the cookies are set. Remove from the oven and allow to cool on the baking sheet for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
Notes
Ultimately came out fine but I feel the recipe doesn’t call for enough sugar for me so the cookies weren’t sweet enough for me also I used more peanut butter than what it’ called for cause I like peanut butter :)) but other than that it’s a good recipe will make again I also made the oatmeal raisin cookies the same day as well and added more sugar and cinnamon to the batch, haven’t made them yet I’m going to let the dough chill over night so well see how they turn out!
You can certainly add a bit more brown sugar if you prefer, but I’m glad you enjoyed the cookies! Hope you enjoyed the oatmeal raisin cookies too 🙂
Salted butter made this better and creamier than unsalted butter
This is the best peanut butter cookies recipe!
Thank you for sharing your recipe❤️❤️
Thank you! I’m so glad you liked the cookies 🙂
My cookies are very rich and crumbly hard yo eat but fast good.
Did you let the cookies cool completely? Peanut butter cookies can be a bit crumbly if they’re still warm.
Best recipe I have found. I did use salted butter. That was my only substitution. Awesome!!!!
So glad you liked the cookies, Diane!
I am also searching for a really good Oatmeal Choco chip recipe. I want it to have quite a bit of oatmeal in it. Do you have any suggestions?
I have a recipe for oatmeal chocolate chip cookies, here’s a link: http://www.livewellbakeoften.com/soft-chewy-oatmeal-chocolate-chip-cookies/.
I am looking for a chewy peanut butter oatmeal cookie as well…Thank you…
I have a recipe for monster cookies, you can leave out the chocolate chips & m&ms or use any kind of mix-ins you like in them. Here’s a link: http://www.livewellbakeoften.com/soft-chewy-monster-cookies/.
Great recipe we all really enjoyed these cookies. Thank you!!
So glad you liked the cookies, Brenda!
Do you have to use parchment paper? Can’t I just use cooking spray?
I always suggest using parchment paper because the cookies bake up better and it makes for easier cleanup. You can certainly spray your baking sheet, but keep in mind that can also cause cookies to spread more.
They were very good and easy to make. I felt like the crumbled a lot, but overall amazing!
So glad you liked the cookies, Anastasia! You can try baking them a little longer, just make sure to let them cool completely too and that should help.
Does this recipe double well? I want to bake them for a bake sale at work (proceeds to go to the Epilepsy Foundation) and I want to make more in one batch of possible. Thanks for any advice.
I haven’t tried it, but I think it should double fine.
Love this quick & easy recipe! ?
Thank you, Jennifer!
I did your peanut butter recipe added more flour and came out great like you said no chilling the dough
Glad you enjoyed the cookies, Brian!
Danielle, THIS is the peanut butter cookie receipt we’ve been searching for. THANK YOU ❤️?
So glad you liked the cookies, Dixie!
Question – what happens if you use natural peanut butter? We only buy the natural stuff, stir it well the first time we open it and keep it in the fridge. It has a nice consistency throughout and doesn’t separate after that. Will it still cause a problem in the cookies? But if it really makes a difference after or during baking, I’ll go buy a different kind of peanut butter just for cookies. I’d rather not if I don’t have to. Thanks!
It may make the cookies a bit greasy and cause them to spread more too. I personally like to stick with a no-stir peanut butter when it comes to these cookies.
I tried this recipe with Teddie natural pb and it does make the cookies a bit messy. You get like oily pb cookie dust stuck to your fingers. Great to lick off but something to consider, especially if packing these for like a road trip or something. I didn’t realize she recommended store bought pb like jiffy or something before I made the recipe. Still tastes good though!
couldn’t work outside fixing the truck, it started raining. found your peanut butter cookie recipe on internet. decided to make some cookies while i was waiting for the rain to stop. they came out very nice, very good the only complaint i have is that they are so peanut buttery smelling that my neighbors called wanting to know what i was baking. i shared my cookies with the older people next door and behide me. i ad to make another batch of cookie dough
Glad you liked the cookies, Robert!
fantastic PB cookies – just like my mom used to make! I wonder if those who found them crumbly didn’t use the flour measuring tip you provided – I did, and they were absolutely a perfect texture.
So happy to hear that the cookies turned out great for you, Jennifer! 🙂
I love this recipe! I’ve made the full batch and the small batch version a couple times, and they turned out great. I was wondering: if I halved the full recipe, could I bake it in an 8*8 inch pan and cut it into bars? Thanks!
So glad you liked the cookies, Ella! You could halve the recipe and bake it in an 8×8 pan, but I think you could make the full recipe and just bake it that way too. The bars may be quite thick if you did the full recipe though, so if you have an 11×7 pan that may work better. Hope that helps!
My husband has never liked peanut butter cookies until he tried these! Amazing, soft, moist, just so so delicious!
So happy to hear that, Hannah!
Made the peanut butter cookies for my 94-year old father in law. His opinion…”outstanding!” Huge compliment! Used the weight method, which was so much easier. Did use salted butter because that’s what I had. Cookies smell and taste absolutely delicious. Thanks Danielle?
So glad everyone enjoyed the cookies!
very good recipe thank you!
great recipe however, my cookies didn’t come out as light colored as your photo and mine cracked around the edges, like traditional PB cookies, when i flattened them with my fork and that was with hardly any pressure! great flavor and moist chewy!
It sounds like your oven may have been a bit warmer than mine, a higher heat can sometimes cause that. Glad you like the cookies though, Laurie!
Absolutely amazing!! I have purchased cookbooks just for a PB Cookie recipe before and those recipes cannot hold a candle to this one! My husband and daughters voted this the best PB Cookie that I have ever made. It’s now printed and going into my *best recipes* folder. Thank you!
Thank you, Julia! So glad everyone loved the cookies.
Great recipe. I had some roasted peanuts that I ground up and added to the mixture so the cookies have bits of crunchy peanuts in it. Also I took a vintage heavy bottom glass with design on bottom of glass and I pressed the round ball of dough on top of the inverted glass and the cookies came out with a beautiful design on it.
Those additions sound wonderful, Debbie! Glad you liked the cookies!
Great recipe, cookies came out soft and delicious! Thank you!
Thank you, Lisa! Glad you liked the cookies!
The taste was perfect, but I’d like them to be a bit softer and chewier. I live at 8300 feet and used a dark cookie sheet. Any suggestions?
I’m not familiar with high altitude baking. You may try reducing the baking time 1-2 minutes and see if that helps make them softer. Also, melted butter can help create a chewier cookie but you’ll likely need to chill the cookie dough if you melt the butter.
Can I use peanut powder like PB2? It makes a great smooth peanut butter…not sure if you have any experience with this.
I’ve used PB2 for other things before, but I wouldn’t suggest it for this recipe. It would completely change the texture of the cookies.
I love this recipe although I think I made my cookie balls too big ? I don’t think they should be this crumbly!
They shouldn’t be very crumbly, you may try making them a little smaller next time. Glad you liked the cookies though! 🙂
These cookies turned out perfect! I’m a texture person and I was looking for a soft pb cookie recipe.
I doubled it to share with my son at college & his dorm mates, & my brother working out of state.
I’m printing this one for keeps. Thanks for sharing!
So glad you liked the cookies!
Had a blast making these! Super peanut buttery. Super soft. Incredibly delicious. I They were a big hit with my family and friends. Thanks for sharing! It was my first time making them and I simply wanted to use what was already in my cupboard.
So glad everyone enjoyed the cookies, Keshia!
These are the best peanut butter cookies I have ever had. Every year I’m in charge of duplicating my grandmother’s cookie recipes. This year I tried this recipe in my family loved it. I had to lie to them and tell them I found a new recipe in her recipe box LOL please don’t tell
So glad you liked the cookies, Tali!
OMG!!! These PB cookies are to drool over. No more searching for a good soft PB cookie recipe. Your recipe is BEST and I will always use it. And the baking directions is very simple to follow. One side note for chocolate you lovers out there: I mixed in 1/3 cup of Nestle® “Milk Chocolate Morsels” to half of the batch (12 cookies). They tasted awesome. Kudos to you Danielle.
So glad you liked the cookies, Tom!
I am 75 yrs. old. I have baked a LOT of cookies in my life. But these soft peanut butter cookies are the BEST ever! I baked them for my husband, but I couldn’t keep my hand out of the cookie jar! They turned out absolutely perfect the first time. Your recipe is so detailed, concise, and well-laid out. I would love to try every recipe on your website — that is, if I live long enough! My friends are getting a bunch of cookies for Christmas. Thank you, Danielle!
Thank you for taking the time to leave such a kind comment, June! I’m so glad you liked the cookies! I’d love to hear if you try any other recipes 🙂