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You are here: Home / Recipes / Soft Peanut Butter Cookies (Video)

Soft Peanut Butter Cookies (Video)

Last updated on December 3, 2020. Originally published October 6, 2019 17 Comments

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This is the BEST peanut butter cookie recipe ever! These classic, soft peanut butter cookies are easy to make, loaded with peanut butter, and will definitely become your new favorite peanut butter cookie recipe! Learn how to make peanut butter cookies by following our step-by-step instructions and watching the video! 

overhead view of 14 peanut butter cookies

If you’ve been searching for the best peanut butter cookie recipe, then look no further. Say hello to the most amazing peanut butter cookies EVER. With twice the amount of peanut butter as butter, these soft peanut butter cookies have a rich peanut butter taste and irresistibly soft texture! 

If you know me at all then you know I take both my cookie and peanut butter consumption very seriously. I set out to create the absolute best peanut butter cookies 15 years ago, and today I’m sharing my recipe with you! 

Truth be told, due to the popularity of our famous Chocolate Chip Cookies, and the fact that peanut butter is my favorite food, I have had many requests for a classic peanut butter cookie recipe! These easy peanut butter cookies are soft, buttery sweet and salty cookie perfection. They’re easy to make and even easier to eat! Plus they have a secret ingredient (cinnamon) that sets them apart from the rest! 

front view of 12 peanut butter cookies

Peanut Butter Cookie Recipe: Ingredients

Let’s start by chatting about the ingredients in this peanut butter cookie recipe! 

  • Butter. I use salted butter to make these peanut butter cookies. Unsalted butter also works well, you may just need to increase the amount of sea salt. 
  • Peanut Butter. I recommend using a variety of peanut butter that is solid at room temperature (Jif, Skippy, Skippy Natural, etc.). 

Can you use natural peanut butter in cookies?

Yes, but be aware that the cookies may spread more and be more on the crispy side than the soft side. Also, many natural peanut butters are unsalted, so you may need to increase the amount of salt int he recipe by 1/4 tsp. 

  • Egg. I have not tried making this recipe with an egg substitute, so if you do let me know in the comments below!
  • Milk. Any type of milk works excellently in this recipe. I typically use whole milk because it’s what we buy. However 2%, whole, and half-and-half have all worked well for us!
  • Vanilla Extract. Please only use pure vanilla extract (not imitation) for the best taste!
  • Brown Sugar. I recommend light brown sugar for this peanut butter cookie recipe! However if you like a little bolder, molasses taste then you can try dark brown sugar! 
  • Granulated Sugar. Organic cane sugar is my granulated sugar of choice, but regular granulated sugar works perfectly! 
  • Cinnamon. Ok, I truly believe the touch of cinnamon sets these peanut butter cookies apart from the rest. I do not recommend leaving it out, as it greatly enhances the flavor!
  • Sea salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by 1/2. 

overhead view of the ingredients in this peanut butter cookie recipe

How to make the best peanut butter cookies

Now that we’ve chatted about the ingredients, let’s dive into how to make peanut butter cookies! Start by making sure the ingredients are room temperature! This ensures they are easy to mix together and the dough is the proper texture!

Combine butter & peanut butter 

Start by beating the softened butter and peanut butter together until the mixture is smooth and there are no lumps. This step is important to ensure there are no lumps of cold butter in the dough!

Add wet ingredients

Next add milk, egg and vanilla and beat again until the mixture is light and fluffy and homogenous (uniform throughout).

two overhead photos showing how to make peanut butter cookies in a standing mixer

Add sugars

Next, beat in the brown and granulated sugars until they dissolve and the mixture is light and fluffy. You may need to scrape down the sides 

Mix in dry ingredients

You can either mix the dry ingredients together in a separate bowl before you begin the rest of the recipe – which I recommend to ensure even distribution, or just toss them into the mixer on top of the beaten wet ingredients. Either way, beat them in until they are just combined and the dough is uniform throughout. 

Add mix-ins (optional)

If you want to add some mix-ins, now is the time to do it! Toss about 1 cup of mix-ins into the dough and stir to combine. Here are some suggestions:

  • chocolate chips
  • peanut butter chips
  • cinnamon chips
  • chopped peanuts
  • mini peanut butter cups
  • Reese’s pieces 

two overhead photos showing how to make peanut butter cookies in a standing mixer

Chill!

I tried making a peanut butter cookie recipe that didn’t require chilling, I really did. However I found that in order to achieve the best peanut butter flavor and texture, chilling is necessary. 

Cover the mixing bowl with plastic wrap or transfer the dough to an airtight container and put it in the refrigerator for at least 60 minutes (or overnight). 

Why should you refrigerate peanut butter cookie dough before baking?

Since there is double the amount of peanut butter as there is butter in this peanut butter cookie recipe, chilling helps solidify the fat (peanut butter and butter) and keeps the cookies from spreading too much when baking. It also makes for a chewier cookie that holds up better after it has cooled. 

Measure out dough

Use a 1 1/2 to 2 TBS cookie scoop and measure out the dough. I recommend using a cookie scoop because it ensures all the peanut butter cookies are the same size and bake evenly! Roll each portion of dough into a smooth ball and place them evenly spaced on a large cookie sheet. 

two overhead photos showing how to make peanut butter cookies in a standing mixer

Make a criss cross pattern on top

Use a fork to make a criss cross pattern on the top of each peanut butter cookie, gently pressing it down! 

Why do peanut butter cookies have fork marks?

This peanut butter cookie dough is denser than other cookie dough due to the fact that there is double the amount of peanut butter as there is butter.  This makes the peanut butter cookie dough a little harder to bake all the way through.

Pressing the cookie dough down with a fork while making a criss cross pattern flattens the cookie dough and makes them bake more evenly. 

two photos showing how to make criss cross fork pattern in peanut butter cookies

Bake

Place the cookie sheet into the preheated oven and bake for 10 minutes. 

NOTE. ALL ovens bake differently.

I use a convection oven which uses a fan to distribute heat evenly throughout the oven. My convection oven in our new house bakes differently than my convection oven did in our old house. I had to learn it’s “baking personality” when we moved in and figure out the best way to use it. 

That being said, make sure you know your oven. Invest in a cheap oven thermometer to check the temperature and ensure the internal temperature is actually the temperature to which the oven is set. If your oven is baking too hot or too cold, then the cookies will not turn out well.

How do you tell if peanut butter cookies are done?

These soft peanut butter cookies are done with the edges look set, the cookies are slightly browned, the cookies have puffed up a little bit and begun to crack slightly.  

Cool & Enjoy!

For the best texture, let these soft peanut butter cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. I find these are even better the second day, because they have had a chance to firm up. However, I am weak, and can never resist a warm peanut butter cookie fresh from the oven! 

front view of a peanut butter cookie with a bite taken out of it

FAQs about peanut butter cookies

Here are my answers to a few frequently ask questions about how to make peanut butter cookies!

Can you freeze peanut butter cookies? 

You can freeze the baked peanut butter cookies for up to 1 month in an airtight container in the freezer!

However, I prefer to freeze the peanut butter cookie dough, rather than baked cookies. To do this follow these instructions:

  1. Roll the peanut butter cookie dough into balls
  2. Place dough balls onto a cooking sheet
  3. Flash-freeze them in the freezer until hard. 
  4. transfer to an airtight, freezer-friendly container or ziplock back and store until ready to bake.
  5. To bake peanut butter cookie dough: remove cookie dough from freezer and let come to room temperature, then follow recipe instructions for the criss cross pattern and baking. 

How do you store peanut butter cookies? 

Store these soft peanut butter cookies in an airtight container at room temperature for 4-5 days. You can also put them on a plate wrapped with plastic wrap to give to friends as a gift for the holidays! The beauty of these peanut butter cookies is that they actually still taste amazing on day 2-5 since they are so soft and chewy!

front view of a stack of 5 peanut butter cookies, the top has a bite taken out of it

IF YOU MAKE SOMETHING FROM JOYFOODSUNSHINE I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE AND  TWITTER FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO OUR EVERYDAY LIFE!

Peanut Butter Cookies

Peanut Butter Cookies

Laura
This is the BEST peanut butter cookie recipe ever! These classic, soft peanut butter cookies are easy to make, loaded with peanut butter, and will definitely become your new favorite peanut butter cookie recipe! Learn how to make peanut butter cookies by following our step-by-step instructions and watching the video!
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Chilling time 1 hr
Total Time 1 hr 20 mins
Course cookies, Dessert
Cuisine American
Servings 24 cookies (1 1/2 TBS each)
Calories 155.2 kcal

Equipment

  • baking sheet
  • measuring cups
  • measuring spoons
  • spatula
  • KitchenAid Mixer
  • cooling rack
  • cookie scoop
  • Parchment Paper

Ingredients
  

  • ½ cup butter softened
  • 1 cup peanut butter
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • 1 TBS milk
  • 1 tsp pure vanilla extract
  • 1 egg
  • 1 ¼ cups flour
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp sea salt
  • ¼ tsp cinnamon optional, but recommended!

Instructions
 

  • In a medium bowl, mix together flour, baking soda, salt, baking powder cinnamon. Set aside.
  • In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, cream together butter and peanut butter until smooth.
  • Add sugars and beat until combined.
  • Add eggs, vanilla and milk and beat for 30-60 seconds on medium-high speed until the mixture is light in color and sugar is dissolved.
  • Add the dry ingredients and mix on low speed until combined.
  • If desired, add chocolate chips or other mix-ins and stir until combined.
  • Chill in the refrigerator for at least 60 minutes in an airtight container.
  • Preheat oven to 375 degrees Line a baking pan with parchment paper and set aside.
  • Use a cookie scoop to measure 1 ½ to 2 TBS dough and roll it into a ball. Repeat until all the dough has been used.
  • Place 12 cookies on each large baking sheet.
  • Use a fork to gently press a crisscross pattern into the top of each cookie.
  • Bake in preheated oven for approximately 9-10 minutes. Take them out when they are just *BARELY* starting to turn brown, puffed and just start to crackle.
  • Let the cookies sit on the baking pan for 5 minutes before removing to cooling rack.
  • Cool completely on a wire rack before serving or storing.

Video

Notes

To store:

Store peanut butter cookies in an airtight container at room temperature for 3 days, or in the refrigerator for 5 days.

How to freeze peanut butter cookie dough:

  1. Roll the peanut butter cookie dough into balls
  2. Place dough balls onto a cooking sheet
  3. Flash-freeze them in the freezer until hard. 
  4. transfer to an airtight, freezer-friendly container or ziplock back and store until ready to bake.
  5. To bake peanut butter cookie dough: remove cookie dough from freezer and let come to room temperature, then follow recipe instructions for the criss cross pattern and baking. 

Nutrition

Serving: 1cookieCalories: 155.2kcalCarbohydrates: 17.6gProtein: 3.3gFat: 9.4gSaturated Fat: 3.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1.1gCholesterol: 18.1mgSodium: 132.5mgPotassium: 93.8mgFiber: 0.9gSugar: 9.7gVitamin A: 2.6IUCalcium: 1.7mgIron: 3.3mg
Keyword best peanut butter cookies, how to make peanut butter cookies, peanut butter cookie recipe, peanut butter cookies, soft peanut butter cookies
Tried this recipe?Let us know how it was!

More cookie recipes

Like I said, we take cookies seriously around here. Here are some of our favorite cookie recipes:

  • The BEST chocolate chip cookies EVER – no chilling, no funny ingredients. Just a simple, straightforwardly delicious cookie that turns out perfectly every time. 
  • Our Double Chocolate Chip Cookies have three different forms of chocolate!
  • These cut-out sugar cookies are our family’s favorite to make at Christmas time!
  • These Peanut Butter Blossom Cookies are my favorite Christmas cookies!
  • Who can resist a snickerdoodle cookie?! This is my grandma’s recipe and it’s the BEST. 
  • And gingerbread cookies, another soft chewy version of a Christmas classic that is truly the best!
  • You have to try our Oatmeal Cookie Recipe – it’s seriously the BEST!
  • These snowball cookies are a Christmas classic!

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

You might also like:

Peanut Butter Cookie Dough Ice Cream Sandwiches
Peanut Butter Overnight Oats
Best Coleslaw Recipe

Filed Under: Christmas, Cookies, Dessert, Peanut Butter, Popular Recipes, Recipes Tagged With: cookies, dessert, peanut butter

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Reader Interactions

Comments

  1. Menahil

    November 29, 2020 at 11:51 am

    5 stars
    These turned out delicious! Mine were a little cakey (which I didn’t mind), but I’m not sure why.

    Reply
  2. Cathy Perez

    August 31, 2020 at 9:48 am

    Hi Laura,

    I tried your chocolate chip cookie and it was great. If I reduced the sugar in this recipe will it affect the texture of the cookies? I don’t like overly sweet stuff.

    Thank you

    Reply
  3. Geerte

    July 24, 2020 at 7:48 am

    My cookie dough is cooling right now and I’m really excited how they will turn out. I’m hoping they will turn out how they’re supposed to, but I wonder whether the peanut butter I used will give the same result as yours. I’m located in the Netherlands and I believe we have very different peanut butter here than in America. I used the peanut butter I like to eat most which is all natural and Made with 100% peanuts (no sugar, no salt). I tasted the dough and didn’t find it very sweet so now I’m worried that they wont be sweet enough. But I Aldi have to admit that I have never tasted an american peanut butter cookie before 😅. I’ll post again when I’ve tasted them to let you know what I think of them ☺️

    Reply
    • Geerte

      July 27, 2020 at 6:22 am

      Well they turned out a little bit to crumbly but the taste was very nice! I think the sweetness was perfect :). Everybody likes them very much, This recipe is definitely a keeper.

      Reply
  4. Eileen

    May 10, 2020 at 6:32 am

    5 stars
    Best peanut butter cookies ever!! I also made your chocolate chip cookies and they were the best ever! Whole family loves them!! Thank you

    Reply
    • Laura

      May 10, 2020 at 7:28 am

      Thank you so much Eileen! I’m so glad you loved both recipes!

      Reply
  5. Taylor

    May 8, 2020 at 10:29 pm

    5 stars
    Just made these cookies today after leaving the dough in the fridge overnight and WOW! Best peanut butter cookies I have ever had and the hint of cinnamon is a great touch. This will def be my go to recipe in the future.

    Reply
    • Laura

      May 9, 2020 at 7:27 am

      Thank you SO much Taylor! I’m so grateful for your feedback and that you enjoyed these peanut butter cookies as much a we do!

      Reply
  6. Aldona

    April 5, 2020 at 3:27 am

    5 stars
    Just made them. It’s love at first bite …

    Reply
    • Laura

      April 5, 2020 at 7:35 am

      Thank you Aldona! I’m so glad you love these as much as we do!

      Reply
  7. Sarah Livingston

    April 3, 2020 at 9:31 am

    5 stars
    My girls and I made these for my brother’s birthday today! Super easy and sooo yummy! We chilled the dough overnight, totally worth the wait

    Reply
  8. Linda Z

    March 29, 2020 at 3:58 pm

    5 stars
    Omg. These are the best peanut butter cookies I’ve had in a long time. I didn’t make peanut butter cookies very often because I couldn’t find a good recipe. This is a winner, thank you 😍😀

    Reply
    • Laura

      March 30, 2020 at 6:40 am

      YAY! That makes me so happy Linda! I’m so glad you love these peanut butter cookies!

      Reply
  9. Kristina

    March 25, 2020 at 6:36 pm

    5 stars
    Great cookies. My family loved them.k

    Reply
    • Laura

      March 29, 2020 at 2:59 pm

      Thank you, Kristina!

      Reply
  10. Cindy

    January 4, 2020 at 2:51 pm

    5 stars
    My husband has never met a cookie he didn’t like, but he LOVES these! This recipe is the best I’ve tried so far. And what’s not to love about Peanut Buuter?

    Reply
  11. Rich

    January 4, 2020 at 7:27 am

    5 stars
    These are the best peanut butter cookies I have ever tried. They will be my go-to recipe from now on!

    Reply

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About Laura

 

Hello I’m Laura! I am a former chemistry teacher turned wife and mom of five beautiful babies with one on the way in 2021! I’m a green smoothie addict, lover of the outdoors, and a peanut butter & nap enthusiast! Click here to read more >>

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