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These peanut butter cookies are super soft and made with lots of creamy peanut butter. Easy to make, super delicious, and a no-fail recipe!
If you enjoy chocolate chip cookies with a cold glass of milk then you will love these classic peanut butter cookies! There is nothing better than a soft chewy cookie. And if they’re warm and homemade, even better.
Why I Love These Soft Peanut Butter Cookies
- Its soft texture, buttery flavor, and intense peanut butter flavor are out of this world.
- They’re so much fun to make and the kids love helping!
- Not overly sweet, it has a perfect balance of sweet and salty.
- Refrigerating the cookie dough is not required.
- The cookies stay fresh in an air-tight container for up to 4 days.
Ingredient Notes
Peanut Butter – I highly recommend using creamy peanut butter. Avoid sweetened or natural peanut butter. Feel free to use chunk peanut butter.
Unsalted Butter – Make sure it’s softened at room temperature and I highly recommend using good quality butter. Avoid margarine or shortening.
How To Make
- Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.
- Cream the softened unsalted butter and peanut butter for 1 minute or until smooth.
- Add the brown and white sugar and mix until well combined. Scrape the bottom and the sides of the bowl.
- Add the eggs and vanilla extract and mix. Add the flour, baking soda, and baking powder. Mix until well combined.
- Roll cookie dough into balls about 1 tbsp of dough per cookie. Roll the balls in granulated sugar.
- Use a fork to make a crisscross indent on the top of each cookie. Bake for 10-12 minutes.
Top Tips For The Perfect Cookies
- After the cookies bake, let them rest for 2 minutes before transferring them to a plate or cooling rack.
- Use parchment paper or a nonstick baking mat so the cookies don’t stick to the baking sheet.
- Add crushed peanuts to the cookie dough for some crunch!
Can I Make These In Advance?
Yes, this cookie dough freezes really well. Just make sure to wrap it in plastic wrap and freeze it for up to three months.
More Cookie Recipes
- M&M Cookies – Super soft, chewy, with crispy edges.
- Italian Lemon Ricotta Cookies – Soft, moist, and slightly tangy.
- Cream Cheese Nutella Cookies – Light and fluffy, made with just a handful of ingredients.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!
Soft Peanut Butter Cookies
Ingredients
- 1/2 cup unsalted butter, 1 stick, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup peanut butter
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup granulated sugar, for rolling
Instructions
- Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.
- Mix the softened unsalted butter and peanut butter for 1 minute or until smooth.
- Add the brown and white sugar and mix until well combined. Scrape the bottom and the sides of the bowl.
- Add the eggs and vanilla extract and mix. Add the flour, baking soda, and baking powder. Mix until well combined.
- Roll cookie dough into balls about 1 tbsp of dough per cookie. Roll the balls in granulated sugar. Slightly flatten them with the palm of your hand.
- Use a fork to make a crisscross indent on the top of each cookie. Bake for 10-12 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
