Soft Peanut Butter Cookies

Soft Peanut Butter Cookies – these easy peanut butter cookies are the BEST! The cookies are super soft and filled with peanut butter flavor. These will be your new favorite peanut butter cookies!

Peanut Butter Cookies on plate served with glass of milk

Chewy and Soft Peanut Butter Cookies

I bake a lot of cookies. And when I say a lot, I mean A LOT! I love creating new cookie recipes, but I also love baking the classics. Last weekend, I was in the mood for good old-fashioned peanut butter cookies so I made my favorite Soft Peanut Butter Cookies.

I’ve been making these peanut butter cookies for years and every time I make them I fall in love all over again. They are seriously the best peanut butter cookies. They are super soft, chewy, and have the perfect peanut butter flavor. If you are a peanut butter cookie fan, you will love this recipe for peanut butter cookies!

Soft Peanut Butter Cookies on The BEST peanut butter cookie recipe! Make a batch today!

Stack of soft peanut butter cookies on plate

Peanut Butter Love

The recipe for these soft peanut butter cookies is simple and I bet you have all of the ingredients in your pantry right now. Unless you polished off your jar of peanut butter late last night like I did. I got carried away with the pretzels and peanut butter. It’s one of my favorite late night snacks and I have a hard time stopping once I start. Just like I can’t stop eating these peanut butter cookies once I start! They are so soft and chewy and practically melt in your mouth. I can never stop at one…or ten:) They are the BEST peanut butter cookies!

How to Make Peanut Butter Cookies:

  • I use creamy peanut butter for these peanut butter cookies.
  • Make sure your butter is soft, but not melted. If your butter is too warm the cookies will be flat.
  • Make sure you really cream together the butter, peanut butter, and sugars. This will take about 2-3 minutes using a stand mixer on medium speed.
  • Roll the cookies in sugar before baking to make them extra pretty!
  • Don’t overbake the peanut butter cookies. Remove from the oven when they are set around the edges but still soft in the center, about 9-10 minutes. The cookies will finish baking as they cool on the baking sheet. You want the cookies to be soft!
  • Store the peanut butter cookies in an airtight container on the counter for up to 4 days. To keep the cookies soft, place a piece of bread in the container. The bread will get hard but the cookies will stay soft. It is magic!

Peanut butter cookies rolled in sugar for a pretty crinkled top

Peanut butter is on my grocery list today! I need to stock up so I can make another batch of these peanut butter cookies! They seriously are the best! And make sure you try my Peanut Butter Cookie S’mores! They are my favorite summer treat and a fun way to enjoy these perfect peanut butter cookies!

Soft peanut butter cookies piled high on plate

If you like Peanut Butter Cookies, you might also like:

How to make Soft Peanut Butter Cookies

Soft Peanut Butter Cookies

These peanut butter cookies are super soft and the BEST peanut butter cookies you will ever bake!
4.92 from 25 votes


  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup creamy peanut butter
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg at room temperature
  • 1 teaspoons vanilla extract
  • Extra granulated sugar for rolling cookies in, optional


  • Preheat oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.
  • In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  • Using a stand mixer, cream the butter and peanut butter together until combined. Add the sugars and beat until creamy and smooth, about 3 minutes. Add in the egg and vanilla extract. Mix until combined.
  • With the mixer on low, slowly add in the dry ingredients. Mix until just combined.
  • Take about 2 tablespoons of dough and form a cookie dough ball. Roll in granulated sugar, if desired. Place cookies on prepared baking sheet, about 2-inches apart.
  • Bake the cookies for 9-10 minutes or until they are golden at the edges and just set. Don't overbake, the cookies will set up as they cool. Remove pan from oven and let cookies cool on the baking sheet for 4-5 minutes. Transfer to a cooling rack and cool completely.


Calories: 125kcal, Carbohydrates: 14g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 16mg, Sodium: 100mg, Potassium: 58mg, Sugar: 9g, Vitamin A: 130IU, Calcium: 13mg, Iron: 0.5mg
Keywords peanut butter cookies

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I made these last week and I’m going to make them again! I followed the recipe exactly for my family of four and I can sum this up in three words… What. A. Hit!!

  2. Made these using smooth Barney butter almond butter and followed recipe exactly and baked for 9 minutes. If you feel your cookies aren’t flat enough, you can sort of whack your cookie sheet on the counter when you take the cookies out of the oven (not too hard but hard enough so they crack a little on top) This recipe really brings out the flavor of the nut butter you use and it is truly a winner! I wanted a soft cookie with rich nutty taste and not too sickeningly sweet, and thank God we found it!!! Thank you!

  3. i have been searching forever for a great go to peanut butter cookie recipe (and not just any recipe but a soft and chewy recipe) and this is it! i will look  no further!  this recipe is amazing! my cookies come out perfect everytime.  thank you so much! i am a huge fan

  4. 5 stars
    I just made these tonight and they are delicious!!!  Thanks for sharing. I am sure I will be making them again!!’

    1. My boyfriend is going thru radiation & chemo treatments. Can only manage soft foods and asked me to find a soft peanutbutter cookie recipe…this looks like a winner…will let ya know, thanks!

  5. 5 stars
    I use your recipe atleast once a month and send everyone I know here because these are truly the BEST peanut butter cookies!! 

  6. I have made these cookies so many times and they are to die for! Nobody can ever stop eating them. But – I have a friend who is vegan and would love if she could try these. What do you think about substituting oil or vegetable shortening for butter in this recipe?

    1. There is vegan butter available in most US grocery stores, now. (Earth Balance, I cant believe it’s not butter vegan, etc).

      Don’t forget that vegan people don’t eat eggs either, so you have to make a flax egg. I follow Minimalist Baker’s instructions for that.

  7. Love the peanut butter cookie s’mores idea! These look amazing — that rich color in the cracks makes me want to bake these today, lol. Thanks for sharing!

  8. 5 stars
    We love these. Please never lose your website because I’d seriously cry if I couldn’t find the recipe again!

  9. 5 stars
    This is a keeper recipe. So much so that I printed if off and put it in my “Family Favorites” notebook. I also pinned it but I wanted a hard copy just in case the website ever went away.

    I’m wondering if the baked cookies freeze well. I often bake in November and freeze for Christmas, and would love to add this one to my holiday platters.

    1. I only had crunchy peanut butter, unbleached flour and forgot to press them with a fork until 8 minutes into baking. I made them too big, 10 monster cookies. Baked an extra 10 minutes. Turned out pretty. Next I’ll pay more attention.

  10. Hi Admin,
    this is really awesome post, actually best thing is loved all of your pictures which you clicked.
    Thanks 🙂

  11. 5 stars
    I made these for the first time last night and they are truly some of the best peanut butter cookies I’ve ever had. I will definitely make them again.

  12. Josh you should add to your post about Wade, and the video, to grab a tissue. Such sweet sentiments for him from his fans.
    Thank you Maria for the discount for the built bars, I have been seeing good reviews for them, and a few people at my WW meeting said they were good too.
    Yummy cookies, peanut butter, looks like I’m making some too!

  13. 4 stars
    Cookies came out great, but had to bake 14 minutes. Doubled the recipe and got 36 cookies.
    They are delicious

  14. 5 stars
    Very soft and delicious cookies. They even look like yours! I was kinda worried at first because you don’t fork them. It’s a keeper

  15. 5 stars
    AMAZING! Just the right amount of soft and a bit crispy on the edges and top — I think because of rolling them in sugar. Don’t skip that step! I made mine too big – a double batch just gave me 30 cookies. Cooked for about 13 minutes. You definitely have to trust the instructions. I was sure they must have been raw, but after cooling – lo and behold – they cooled to perfection. These cookies will be in my baking rotation for sure! Thank you for the recipe.

  16. 5 stars
    Made these yesterday and YES – they are new peanut butter cookie favorite. Love the soft texture and big flavor! BTW. Just received your cookbook and can’t wait to jump in for some new recipes. Beautiful book – well done!

    1. Glad you liked the cookies! Thanks for buying our cookbook. I hope you love it!

  17. 5 stars
    I have been on the search for the perfect peanut butter cookie for the longest time. My husband loves peanut butter cookies, but I could never find that “keeper”. I was looking for something most resembling Tiff’s Treats. I finally found it! This recipe is WONDERFUL! My search has ended. I will never use another peanut butter recipe again. Only problem with this recipe is it doesn’t make enough 🙂 I will double it next time!

  18. Oh my!!! Melt in your mouth deliciousness!!!! I’m a big peanut butter cookie fan and today I’m in heaven because my craving was met! I split the batch and wrapped the dough with 3 dark chocolate chips inside!! Double heaven!! I love the less sugar amounts and didn’t roll in sugar…..perfect!! Thank you for this recipe.


  19. 5 stars
    I just made a batch of these cookies tonight and they are almost gone! Family loved them. I will definitely be making these again!

  20. 5 stars
    So good! They are so soft and delicious. I used margarine instead of butter and had to add an additional quarter cup of flour.
    Saving this recipe because I think it’ll be my new go to for PB Cookies.

  21. 5 stars
    I lost my classic peanut butter cookie recipe I have made for years 🙁 so I decided to give this one a try. Wow! They are the best I have ever had. My wife loved them also. If you pull the cookies out of the oven when the middles are just set, the cookies need that 4-5 minutes cooling on the cookie sheet to finish the bake and get “strong” enough to place on cooling racks. The first batch I tried to move from the cookie sheet to the cooling racks immediately and a couple fell apart.

    Another piece of advice…make a double batch!!!

    1. I am so glad you loved my peanut butter cookie recipe! A double batch is always a good idea:))

  22. 5 stars
    The best recipe for peanut butter cookies I have ever made. I have tried different recipes over the years and, though most are very good, there is always something not quite right and I have to tweak it a bit. Not this one, it was perfect as it is. My husband was ecstatic over them. It is now in my permanent collection. I do different things with your base recipe and they are all great. Thank you so much!!!!

  23. I made your persimmon cookie recipe and it was so good that I could not resist looking up a peanut butter cookie recipe I had lost, and thought of you. Although it isn’t the same, I’d be willing to bet they’ll be good so going to give them a try. BTW, signed up for the daily newsletter, hoping for new ideas to try on a picky bunch. Thanks!

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