What is better than the best classic, soft and chewy peanut butter cookies? To be honest, not a whole lot comes to mind. These puffy and thick peanut butter cookies stay soft for days and literally melt in your mouth. Plus, they are no chill cookie, meaning you can make them and eat them in less than 20 minutes with just a few simple steps. Get ready to fall in love with a cookie.
Growing up, I was only really familiar with peanut butter cookies that were thin, hard and crunchy. The ones that were in my great aunt's tin for what seemed to be a few weeks too long. But then something amazing happened a few years ago. I tried an incredible, soft peanut butter cookie from the bakery section of my local grocery store. I was forever changed. Now, I cannot even imagine going back to those crumbly, stiff, practically stale cookies that I grew up on.
Ingredients in Peanut Butter Cookies
Peanut butter cookies are pretty much solely made with pantry staples. So I always have all the ingredients in my pantry, which is pretty awesome since I don't have to worry about making a trip to the grocery store. Here is what you will need (full quantities in recipe card below):
- creamy peanut butter - can substitute for chunky peanut butter too but it will give a different texture.
- butter
- sugar - both granulated sugar and brown sugar.
- egg
- vanilla extract
- all-purpose flour
- baking soda
- salt
You will also need measuring cups and spoons, mixing bowls, large half sheet baking pan and a silicone mat.
How to Make the Best Soft and Chewy Peanut Butter Cookies
Soft and chewy is my new standard peanut butter cookie, and thank goodness for it! They are my go-to treat of choice to make when I am craving something sweet. I also love that don't have to wait an hour before I can eat these. It takes 10 minutes to prepare (basically while the oven is preheating anyways) and 8 minutes to bake. Yup, 8 minutes. When you are craving a delicious treat, nothing else is on your mind other than taking that first bite. Am I right? Okay, let's get started.
- Combine the wet ingredients. In a large mixing bowl, cream together the peanut butter, butter and sugars using a hand mixer (or a stand mixer), until soft and creamy. Add the egg and vanilla extract and continue to mix until fully combined.
- Combine the dry ingredients. In a separate mixing bowl, whisk together the flour, baking soda and salt. Add these dry ingredients to your large bowl slowly, continuously mixing using your mixer.
- Form the cookies. Scoop out 1-2 tablespoons of dough and roll into 1-inch balls and then flatten into a disc (this helps prevent it from cracking). If it cracks, smooth out the cracks with your hands. Place on a half sheet baking pan lined with a silicone mat or parchment paper. Use a fork to press down on each disc of dough to create a criss-cross pattern.
- Bake the cookies. Bake for 8-10 minutes in a preheated 350 F oven, or as soon as tops begin to slightly crack. To keep them soft and chewy, be careful to not overbake. Let cool on the baking sheet for a few minutes and then transfer to a wire cooling rack.
FAQ and Tips for Making the Best Soft and Chewy Peanut Butter Cookies
- Why did my cookies turn out dry? You need to be careful not to overcook. Even cooking an extra 5 minutes will cause these cookies to get dry. If they look a little undercooked at the 8-10 minute mark, the residual heat from the pan will continue to bake them.
- Can I customize these cookies? Yes, you can easily customize these cookies in a few ways:
- folding in some chocolate chips after you have added in the dry ingredients (see my chocolate chunk peanut butter cookies).
- add in 1 tablespoon of vanilla instead of 1 teaspoon for a stronger vanilla taste
- use crunchy peanut butter instead for a different texture. The cookies will still be soft and moist but not as chewy.
- How long do these cookies keep? Store these peanut butter cookies in an airtight container for up to 2 weeks at room temperature. To keep the cookies soft, place a slice of bread in the container. It really works.
- Can I freeze them? Transfer cooled peanut butter cookies to an airtight container or freezer bag and store in the freezer for up to 3 months.
More Cookie Recipes
- Chocolate Chunk Peanut Butter Cookies
- The Best Chewy Chocolate Chip Oatmeal Cookies
- Soft and Chewy White Chocolate Cranberry Cookies
- Soft and Pillowy Chocolate Chip Banana Bread Cookie Bites
- Chocolate-Dipped Shortbread Heart Cookies
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Recipe
The Best Soft and Chewy Peanut Butter Cookies
- Total Time: 18 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
The best classic soft and chewy peanut butter cookies are puffy and thick, stay soft for days, and melt in your mouth. Make them in under 20 minutes.
Ingredients
- 1 cup creamy peanut butter
- ½ cup butter, softened
- ¼ cup granulated sugar
- ¾ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 + ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 F.
- In a large bowl, cream together the peanut butter, butter and sugars using a hand mixer (or a stand mixer), until soft and creamy.
- Add the egg and vanilla extract and continue to mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda and salt. Add these dry ingredients to your large bowl slowly, continuously mixing using your mixer.
- Scoop out 1-2 tablespoons of dough and roll into 1-inch balls, and then flatten into a disc (this helps prevent it from cracking). If it cracks, smooth out the cracks with you hands. Place the cookies on a half sheet baking pan lined with a silicone mat or parchment paper. Use a fork to press down on each ball of dough to create a criss-cross pattern and slightly flatten it more.
- Bake for 8-10 minutes or as soon as tops begin to slightly crack. To keep them soft and chewy, be careful to not overbake. Let cool on the baking sheet for a few minutes and then transfer to a wire cooling rack.
Notes
How to customize: You can easily customize these cookies by folding in some chocolate chips after you have added in the dry ingredients (see my chocolate chunk peanut butter cookies). Other customizations that you can make: (1) for a stronger vanilla taste, add in 1 tablespoon of vanilla instead of 1 teaspoon, or (2) use crunchy peanut butter instead for a different texture.
How to store: Store these peanut butter cookies in an airtight container for up to 2 weeks at room temperature. To keep the cookies soft, place a slice of bread in the container. It really works.
How to freeze: Transfer cooled peanut butter cookies to an airtight container or freezer bag and store in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
Reader says
Will crunchy peanut butter work? It's the only type I have. Thanks
Sam | Ahead of Thyme says
I have never tried it with crunchy peanut butter so I can't say for sure... although I don't see why it wouldn't work. Although, it would probably cause the cookies to have a different, more crunchy texture.
Suzette Manzares says
I just tried this recipe word for word and they are awesome!!!! Next time we are going to add peanut chunks!!! The BEST ever! Soft and Chewy!
Sophie says
I made a dozen of these for my family, and they were gone in two days! Everyone loved them, even with a quarter banana instead of half an egg, so I'm making the full recipe today
Sandra Reid says
Hi. I really want to try these, and I will be using a Large Oster Convection oven. Do I need to change the temperature and time for these?
Sam | Ahead of Thyme says
Hi Sandra, I have never made these cookies in a convection oven. I would suggest trying a small batch first at the same temperature but baking for about 5-6 minute OR at a lower temperature of 325 F and baking for the full 8 minutes. It may take some trial and error to get it right which is why I suggest baking just a few at first.
Sandra Reid says
I made these, I loved them but my family said they were not sweet enough, and they couldn't taste the peanut butter . I want to make these again, and wanted to know how much more sugar I need to add, and peanut butter. Thanks so much.
Sam | Ahead of Thyme says
The recipe always turns out perfectly sweet for me and peanut buttery so I am not sure how much you would need to add to suit your taste.... when I add more sugar it is way too sweet for me! Maybe experiment a little bit with more sugar and peanut butter until you think it is perfect 🙂
Dani says
Made these with some unsalted, unsweetened cashew butter I got from a friend... then ate the entire batch. These cookies are ***phenomenal*** and I'd imagine they would be great with any number of nut butters.
Sam | Ahead of Thyme says
Thanks, Dani! 🙂 I am glad the cookies turned out just as good with cashew butter. I never thought about using other nut butters, what a great idea!!
Sandy says
These cookies came out fabulous! Always hated crunchy peanut butter cookies.
Sam | Ahead of Thyme says
I am glad you loved it! (I also prefer the soft and chewy kind 🙂 )