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
Sharon says
I made these tonight and they are quiet yummy if you bake them just a wee bit longer . I baked them for 12 minutes total instead of the 8 or 10 which I did with the first batch . The 3rd batch I baked even longer for a total of 15 minutes and they turned out great , crispy on the outside and chewy in the center. I had to bake them longer because otherwise they are raw and yucky .
Jessica says
Hi! I’ve been baking for a long time, so I know that these cookies will be great! I was wondering though, how many does a batch make? I need to make a lot for my presentation. Thank you so much!!
Jessica says
Sorry, my brain is dead, it it too early. XD C: I found it, thank you!!!
Tanickii Laryea says
I haven't made peanut butter cookies in years, but needed something to bring to a work potluck that didn't need me to go to the store. This recipe was awesome I only had chunky peanut butter, but really enjoyed the added texture. I'll definately make these again!
Curran Reeve says
Loved the description and loved the cookies even more!
Heather Jeweler says
Thank you thank you thank you. I have been making peanut butter cookies since I was a kid--some 40+ years and this is by far the best recipe for these I have ever had. The reason----They are fluffy and pillowy--just the way I like them. Heaven!!!
Tkorenek says
The perfect pb cookie recipe especially because there's no crisco. The first time I made these, they were perfect. This time however, they crumbled very easily and the texture was gritty. I used the exact same ingredients. Any ideas what went wrong?