For peanut butter lovers everywhere! These soft and chewy peanut butter cookies are addictively delicious. They have crisp golden edges, crackled tops, and chewy centers.
Why you'll love it
These soft and chewy peanut butter cookies are downright dangerous! They have golden crispy edges with soft centers and plenty of peanut butter flavor.
They are NOT dry, crunchy, or crumbly! I have excessively high standards for peanut butter cookies. Who am I kidding? For cookies in general! They should spread just the right amount, with a soft chewy center.
If I don't want to eat the whole batch, the cookies aren't good enough. These soft, chewy peanut butter cookies are highly addictive! Do yourself a favor and hide the leftovers.
Unsalted butter - Let your butter sit out and soften. If you use cold butter, it won't mix well with the peanut butter!
Peanut butter - Use regular creamy peanut butter. I haven't tested this recipe with natural peanut butter and the oil separation might not work with it.
Sugar & brown sugar - A combo gives you the best flavor and spread! I used light brown sugar.
Egg - To bind the cookie dough. Eggs are important for the overall texture of the cookie as well.
All-purpose flour - Be sure to use the spoon and level method for this recipe. Use a large spoon to scoop the flour into the measuring cup, then level it off with the flat edge of a butter knife. If you dunk the measuring cup into the flour bag, you will scoop too much flour.
Baking soda - For the perfect amount of rise and fall and those beautiful crackled tops!
Kosher salt - A small amount enhances sweetness! I always use kosher salt in my baked goods. It has a pure, salty flavor and large granules.
How to Make Peanut Butter Cookies
These soft peanut butter cookies are super simple to make! Be sure to do these two things before you start:
- First line a sheet pan with parchment paper or a silicone baking mat. I have two silicone baking mats and I LOVE them. They're reusable and I never have to worry about running out of parchment.
- Next, preheat your oven to 375 degrees Fahrenheit. Baking the cookies at 375 gives you slightly crispier edges and a little less spread.
Now you're ready to make the peanut butter cookie dough!
Cream butter and sugars: In a large bowl, beat the butter, sugar, brown sugar, and peanut butter until light and fluffy.
This should take about 3 minutes. You will know it's ready when it's lightened in color and increased in volume.
Add the egg: Add the egg to the butter mixture and beat until incorporated.
Add the dry ingredients: Add the all-purpose flour, baking soda, and kosher salt. Beat on low speed until incorporated and a cookie dough forms.
Scoop onto sheet pan: Use a small portion scoop to scoop six 1.5 inch cookies onto the prepared sheet pan. You can bake multiple sheet pans at a time if you like. Give them space to spread.
Bake peanut butter cookies: Bake the cookies in the preheated oven for 11 minutes. Don't overbake them! The edges should look golden brown, but the middles should look underdone.
Let the cookies cool: Do NOT try to transfer the hot cookies. Let them cool on the sheet pan until they set up, at LEAST 5 minutes!
- Don't overmix the cookie dough. With the exception of creaming the butter and sugar, you don't need to overbeat. Just beat until incorporated. Overmixed cookie dough bakes tough and flat.
- Measure the flour correctly. For this recipe, I used the spoon and level method. Use a spoon to scoop the flour into the measuring cup, then level if off with a butter knife. If you dunk the measuring cup into the flour bag, you will get too much.
- Don't overbake the cookies! Cookies should look underbaked when they come out of the oven. If the entire cookie is golden brown, it will cool into a crispy cookie!
- Let the cookies cool on the sheet pan. If you try to transfer them right away, they will fall apart! Let them set cool and set up for at least 5 minutes, preferably more.
- You can bake multiple sheet pans at a time. This is what I do so I'm not in the kitchen forever.
Storage & Freezing
How to store:
- Let the cookies cool completely before storing!
- Store in an airtight container or zip-top bag at room temperature for up to 4 days.
How to freeze:
You can freeze the baked cookies or the unbaked cookie dough. Here's how to do both:
- Baked: Let the cookies cool, then transfer them to a freezer-safe container or zip-top bag. Label with the date and freeze for up to 4 months. After that you risk freezer burn.
- Cookie dough: Use a cookie scoop to scoop the cookie dough onto a parchment lined sheet pan or plate. Freeze the sheet pan until the cookie dough is frozen, then transfer them to a freezer-safe container or zip-top bag. Bake as directed. You may need to add a minute or two to the baking time.
- Gluten-free - Swap the all-purpose flour with Bob's Red Mill's 1:1 All-Purpose Gluten-Free Flour. It is my favorite gluten-free flour blend for it's superior taste and texture.
- Dairy-free peanut butter cookies - Swap the unsalted butter with dairy-free or vegan buttery sticks.
- Mix-ins - Add your favorite mix-ins. Try white chocolate chips, dark chocolate chips, or M&M's!
The secret to chewy cookies is the proper ratio of fat, sugar, and flour. If the cookies have too much flour and not enough fat, they won't be as chewy! Another crucial aspect is the baking time. If you overbake a cookie, no matter how good the recipe, it will be crispy!
I highly recommend regular creamy peanut butter like Jif, Peter Pan, or Skippy. The texture is silky smooth and consistent, whereas natural peanut butter is not consistent across all brands. The oil separation varies and can change the end result of the cookie.
More Peanut Butter Cookie Recipes
- Oat Flour Peanut Butter Cookies
- Almond Flour Peanut Butter Cookies
- Flourless Peanut Butter Cookies
- Peanut Butter Oatmeal Cookies
Peanut Butter Cookies
- Sheet pans
- Silicone baking mats or parchment paper
- Cookie scoop
- 6 tablespoons (3 ounces) unsalted butter room temperature
- ¾ cup creamy peanut butter
- ½ cup brown sugar
- ½ cup sugar
- 1 large egg
- 1 cup all-purpose flour, spooned and leveled*
- ½ teaspoon baking soda
- ⅛ teaspoon kosher salt
- Preheat oven to 375 degrees Fahrenheit. Line a sheet pan with a silicone baking mat or piece of parchment paper.
- In the bowl of a stand mixer, beat the butter, peanut butter, sugar, and brown sugar until light and fluffy, 3 minutes. Alternatively, you can use a large bowl and a hand mixer.
- Add the egg and beat until incorporated.
- Add the all-purpose flour, baking soda, and kosher salt to the mixture. Beat until incorporated and a cookie dough forms.
- Use a small cookie scoop to scoop six 1.5 inch cookies onto the prepared sheet pan. Give the cookies some space so they can spread.
- Bake for 11 minutes, or until the edges are golden brown but the middles look underdone. Let the cookies cool on the sheet pan for at least 5 minutes before transferring to a wire rack.
- Repeat with the remaining cookie dough.
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