Can I use natural peanut butter?

It’s not recommended. Natural peanut butter tends to separate and can result in oily or crumbly cookies. For best results, use commercial creamy peanut butter, which maintains consistency in the dough and yields more reliable results.

Can I double the recipe?

Yes! This recipe scales up easily. Just double all the ingredients and use two baking sheets. You may need to rotate pans halfway through baking to ensure even browning and consistent texture.

Do I need to chill the dough?

Nope! These cookies bake beautifully without any chill time, which makes them perfect for quick baking sessions. However, if your kitchen is particularly warm, a short chill can help control spreading.

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.

Why did my cookies spread too much?

This can happen if the butter is too soft or melted. Try chilling the dough for 15 minutes or adding a tablespoon more flour to firm it up. Also check your oven temperature to ensure it isn’t running hot.

The Best Soft and Chewy Peanut Butter Cookies

Name: The Best Soft and Chewy Peanut Butter Cookies
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: 1 cup creamy peanut butter; 1/2 cup butter, softened; 1/4 cup granulated sugar; 3/4 cup packed brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt

Description

There’s nothing better than biting into one of these Soft and Chewy Peanut Butter Cookies —thick, puffy, rich, and melt-in-your-mouth delicious. These cookies are made with creamy peanut butter and a simple pantry-friendly dough that comes together in minutes. Best of all, it's a no-chill recipe, so you can go from craving to cookie in under 20 minutes. Get ready to fall in love with a cookie.

Ingredients

1 cup creamy peanut butter
1/2 cup butter, softened
1/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

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 store: Store leftover cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to help retain moisture. This keeps the cookies soft and really works!

How to freeze: You can freeze baked cookies or unbaked dough. For baked cookies, cool completely and store in a freezer-safe airtight container or freezer bag for up to 2 months. For cookie dough, scoop onto a baking sheet and freeze until solid, then transfer to a freezer bag and bake directly from frozen (adding 1-2 minutes to bake time).

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Cookies
Method: Bake
Cuisine: American