These Soft Peanut Butter Cookies are made with only a few ingredients. They’re soft, slightly chewy, and full of peanut butter flavor. A step-by-step recipe video too.
Classic Peanut Butter Cookies (aka Old Fashioned Peanut Butter Cookies) with the criss cross pattern obviously (because I can’t eat a peanut butter cookie that doesn’t have those tell-tale fork indentations), are one of my absolute favorite cookies.
I think it’s safe to say that peanut butter is a flavor the majority of people L-O-V-E with their whole heart, and while there’s something so simple about a peanut butter cookie, there’s also something so incredibly comforting and classic.
These Soft Peanut Butter Cookies are a peanut butter recipe staple for all the PB lovers out there.
Three Reasons To Make These PB Cookies Stat:
- Simple Ingredients: There’s nothing complex about these cookies! They use pantry staple ingedients you probably have on hand right now.
- No Chill Dough: Possibly the best thing about these cookies? They’re a no chill peanut butter cookie recipe! Make the dough. Bake them. Eat them. Easy.
- Soft and Chewy: Crunchy peanut butter cookies have a time and a place, buuuut…today is not that time and place. These are soft peanut butter cookies that have a chewy center. Just like my Chewy Sugar Cookies, this recipe is the perfect blend of soft and chewy.
- Peanut Butter: I highly, highly recommend using a sugary peanut butter like Jif or Skippy. All natural peanut butters don’t work as well in this recipe (the cookies will be dry and crumbly).
- Unsalted Butter: Unsalted butter is a must because we use salt in the recipe already. Salted butter will make these very salty peanut butter cookies, which we don’t want.
- Brown Sugar: The molasses in the brown sugar is one of the reasons these peanut butter cookies are so soft and chewy and flavorful. You can use either light or dark brown sugar.
- Granulated Sugar
- Salt and Baking Soda
- All Purpose Flour
- Vanilla Extract
More Peanut Butter Recipes To Love:
- Chocolate Chip Cookie Peanut Butter Pie: A Peanut Butter Cream Pie inside of a chocolate chip cookie crust (chocolate chip cookie dough is baked in a pie dish and becomes the pie crust).
- Peanut Butter Pie: A refined sugar free creamy peanut butter pie inside of a graham cracker crust.
- Marshmallow Peanut Butter Chocolate Chip Cookie Bars: Thick and gooey chocolate chip cookie bars stuffed with marshmallow fluff (aka marshmallow creme) and Reeses candies.
- Peanut Butter Earthquake Cake: A peanut butter cake baked with peanut butter chips and cream cheese to make a gooey and rich sheet cake.
- Gooey Peanut Butter Bars: Crumb bars with a gooey peanut butter filling stuffed inside and baked until absolute perfection (made with oats!).
What Makes This A Soft Peanut Butter Cookie Recipe?
- Brown Sugar: Brown sugar is made with molasses, which makes brown sugar more flavorful and more moist. The flavor enhances the peanut butter flavor in the cookies, and the moisture keeps the cookies nice and soft.
- Peanut Butter: The peanut butter to flour ratio also keeps these cookies very soft.
What Peanut Butter Is Best For Peanut Butter Cookies?
- As mentioned earlier, I suggest using a creamy peanut butter like Jif or Skippy (the ones made with sugar).
- All natural peanut butters don’t work as well in baked goods, and don’t work well in this recipe. It will make the cookies dry and crumbly in texture.
Keep these in an airtight container at room temperature. As with most baked goods, I think these are the best peanut butter cookies when eaten within the first 1-2 days.
You can add large marshmallows to the container to keep these cookies extra soft. Baked items steal the moisture from the marshmallows, which keeps them nice and soft for longer.
You can freeze the cookie dough. I suggest making the dough and rolling the dough into balls, then freezing. When you’re ready to bake, let the dough thaw. Roll the dough in granulated sugar, make the criss cross pattern, and bake.
How To Make Soft and Chewy Peanut Butter Cookies:
Wet Ingredients: With a mixer, cream the butter and peanut butter together until light and fluffy. Next, add brown sugar and granulated sugar. Using the mixer, cream the butters and sugars together until fluffy. Lastly, add in the egg. Mix until combined.
Vanilla: Add the vanilla extract and mix until combined.
Dry Ingredients: Add in the salt, baking soda, and flour. Mix until combined.
Dough: Roll dough into 1 Tbsp balls and roll in granulated sugar. Place evenly spaced apart on a parchment lined baking sheet.
Criss Cross: Using a fork, gently press a criss cross pattern in each cookie.
Bake: Bake until barely golden.
Cool: Cool the cookies for 5 minutes on the baking sheet, then allow them to finish cooling on a wire cooling rack.
Final Tips and Tricks:
- Peanut Butter: Use creamy and sugary peanut butter. No all natural peanut butter in this recipe.
- Roll in Sugar: Don’t forget to roll the cookies in granulated sugar before baking.
- Pattern: Use a fork to make a criss cross pattern that gives these the traditional peanut butter cookie look we all know and love.
- No Chill: Remember, this is a no chill peanut butter dough so you can bake these as soon as you finish making the dough.
- Storage: Store in an airtight container.
Peanut Butter lovers, this one’s for you.
- 1/2 cup unsalted butter, room temperature
- 1 cup creamy peanut butter (like Jif)
- 3/4 cup brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/3 cup all purpose flour
- 1/3 cup granulated sugar, for rolling
- Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
- With a standing mixer (or with a hand mixer), beat the unsalted butter and peanut butter together until well combined.
- Add in brown sugar and granulated sugar, and beat the mixture until well combined.
- Add in the egg, and mix until combined.
- Next, add in vanilla extract. Mix until combined.
- Lastly, add in baking soda, salt, and flour. Mix until all ingredients are combined.
- Roll dough into balls about the size of 1 Tbsp.
- Roll each ball in granulated sugar and place on the baking sheet, evenly spaced apart (about 2” apart).
- Using a fork, gently make a criss cross pattern on each cookie.
- Bake for 10-12 minutes, or until the cookies have set on top and are barely golden brown.
- Allow to cool for 5 minutes on the baking sheet. Then, allow them to continue cooling on a wire rack.
- Store leftovers in an airtight container at room temperature.
Other Peanut Butter Recipes To Try Next: