These are the best, melt-in-your-mouth, soft-baked peanut butter cookies. They’re loaded with creamy peanut butter and moist, not sandy or crumbly, without the old-fashioned criss-cross. Instead, these are studded with melty peanut butter chips. No chilling or rolling required!
The reviews are in, and if readers have anything to say, it’s that this might just be the ultimate peanut butter cookie recipe. Instead of a classic crumbly cookie with a criss-cross top, these peanut butter cookies have a soft-baked, chewy texture, a bit like a chocolate chip cookie. There’s still plenty of flavor in every bite, with creamy peanut butter and peanut butter chips folded in.
After tasting what could be hundreds of peanut butter cookies, I’d never found “The One” until I made these. Some were too greasy, some dry, while others left a feeling of peanut butter sticking to the roof of my mouth. The real magic in this perfect peanut butter cookies recipe is that they’re incredibly tender and meltingly soft… not crumbly or cakey at all.
This Soft & Chewy Peanut Butter Cookies Recipe, at a Glance
- The exact right amount of peanut butter, plus brown sugar and cornstarch, for a slightly crispy edge and soft middle.
- Peanut butter chips are unconventional (and optional), but they add nice, creamy sweetness. Swap them for chocolate chips to make peanut butter chocolate chip cookies!
- There’s no chilling, rolling, or shaping needed to get these in the oven.
- A “melt-in-your-mouth” texture that’s original to this recipe, totally different from the sandy texture of a typical peanut butter cookie.
I’ve loved reading your reviews and hearing how many of you come back to these cookies again and again. I figured it was time to refresh the post with new notes and baking tips so you can continue baking the best peanut butter cookies ever!
Ingredients You’ll Need
Head to the pantry and gather the following ingredients. This is a look at what you’ll need, with the full ingredients list and measurements found in the recipe card below.
- Butter – Brought to room temperature. I like to use a combination of butter and peanut butter in these cookies. Some peanut butter cookie recipes use only peanut butter, and while that’s great for flavor, it tends to make the cookies a little crumbly.
- Creamy Peanut Butter – Be sure to use shelf-stable, creamy peanut butter. Jif and Skippy are my favorites. Avoid natural peanut butter (like the kind you need to stir), as the oils tend to separate and make the peanut butter cookies oily.
- Sugar – I use a combination of granulated sugar and brown sugar in my peanut butter cookie recipe. It makes the edges a little crispy while still offering the depth of flavor brown sugar brings.
- Egg and Vanilla – Staple ingredients needed for structure and subtle flavor. Use pure vanilla extract or an equal amount of vanilla paste, not imitation.
- Cornstarch – Cornstarch gives these peanut butter cookies a melt-in-your-mouth texture and soft centers.
- Baking Soda, Baking Powder, and Kosher Salt – Together, these ingredients give the cookies rise without being cakey. You can use table salt; just reduce it to ¾ of the kosher salt amount, since table salt is finer.
- All-purpose Flour – Measure the flour using a digital kitchen scale, or the spoon-and-sweep method. Overmeasuring makes the cookies dry.
- Peanut Butter Chips – I like to add peanut butter chips to this recipe for sweetness and extra flavor for peanut butter fanatics (that’s me, I’m the fanatic). You could also use semi-sweet, dark, or white chocolate chips.
How to Make Peanut Butter Cookies
These cookies are easy to make, with a few tricks for keeping them moist and not too thick.
- Get ready to bake. Set the oven to 350ºF while you line a baking sheet.
- Cream the wet ingredients. Next, combine the butter and peanut butter in a bowl and beat for 1 minute, until smooth. Cream in both sugars until it’s lighter in color and fluffy. Lastly, add the egg and vanilla and mix for about 45 seconds.
- Add the dry ingredients. Now, you’ll mix in the cornstarch, baking soda, baking powder, and salt. Slowly add the flour, just until a soft dough forms. Fold in the peanut butter chips.
- Scoop the cookie dough. Use a medium-sized cookie scoop to drop the dough onto your prepared baking sheet. If you’d like, press a few extra peanut butter chips into the top of each cookie for a bakery-style finish.
- Bake. Bake these peanut butter cookies at 350ºF for 9-10 minutes. The cookies will puff up slightly in the oven, then settle as they cool into a soft, crinkly texture.
- Cool. When the cookies are lightly golden at the edges, take them out. Let them rest on the baking sheet for 5 minutes, then move them to a wire rack.
These Cookies Don’t Have a Criss-Cross Top
You’ll notice these soft peanut butter cookies are missing the iconic criss-cross pattern that’s a signature of many peanut butter cookie recipes. Since you don’t chill the dough, it’s fairly sticky, making it tricky to roll into a ball and hold a criss-cross imprint. Instead, you get melty peanut butter chips throughout and on top. A fair trade-off, if you ask me!
If you love a traditional criss-crossed peanut butter cookie, my recipes for flourless peanut butter cookies and whole wheat peanut butter cookies have you covered.
Tips and Variations
- Don’t overmix the cookie dough. You can make the peanut butter cookie dough in a stand mixer, with an electric mixer, or even mix by hand, though a mixer does make it easier to cream the ingredients. The key is not to overmix the dough after adding the dry ingredients. This can lead to dense cookies instead of soft, chewy ones. And we’re definitely going for moist and chewy!
- Invest in a cookie scoop. When baking these cookies (or any cookies, for that matter), a cookie scoop helps to portion out the dough and ensures that all the cookies are the same size and shape. If you don’t have a scoop, do your best using a heaping tablespoon to portion 2 tablespoons per cookie.
- Some ovens may need more or less time to bake. I suggest checking the cookies at 9 minutes and adding time as needed. Keep in mind that they shouldn’t be completely browned all over when they come out of the oven. These are soft-baked peanut butter cookies, and they’ll continue to set up while they rest on the baking sheet afterward.
- Peanut butter chips are optional. Add them to the cookie dough before baking, or press the chips into the tops of the warm cookies as soon as they come out of the oven. This is a step you can certainly skip if you want to, or if you find yourself fresh out.
- Use chocolate chips instead. As I said earlier, you can substitute peanut butter chips with white chocolate chips, milk chocolate chips, semi-sweet chocolate, or a mix.
- To make chocolate peanut butter cookies, I’d recommend my recipes for chocolate peanut butter chip cookies and these peanut butter chocolate cookies made with cake mix.
FAQ
Overly sticky dough is usually caused by an ingredient imbalance, so make sure that you’re using full-fat butter brought to room temperature, and spoon and level the flour if you don’t have a kitchen scale.
It could be that your baking soda or baking powder was old or expired, or that you forgot to add salt. Salt reacts with the baking soda and baking powder to give the cookies rise. Make sure your leavening is fresh!
Yes, you can make vegan peanut butter cookies using vegan butter and an egg substitute.
No, not for this recipe! These cookies bake up perfectly without chilling the dough. However, if you prepare the dough ahead of time, you can refrigerate it for up to 2 days.
Storage and Freezing
- At room temperature. These chewy peanut butter cookies last in an airtight container for up to 3 days at room temperature.
- Freeze the baked cookies. The cooled peanut butter cookies can be frozen in an airtight container for up to 3 months. Thaw the cookies at room temperature before serving.
- Scoop and freeze the cookie dough. After portioning the peanut butter cookie dough onto the baking sheet, pre-freeze the cookies until solid. Transfer them to a freezer bag or container and freeze the dough for up to 3 months. You can bake the cookie dough balls straight from frozen. See how to freeze cookie dough.
More Favorite Cookie Recipes
Peanut Butter Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Description
These are the best soft-baked, chewy peanut butter cookies! Crisp at the edges, tender in the middle, and loaded with creamy peanut butter and peanut butter chips.
Ingredients
- 1/2 cup butter, room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 1/2 teaspoons vanilla
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup all purpose flour
- 1 cup peanut butter chips
Instructions
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper or a silicone mat and set aside.
- Add the butter and peanut butter into the bowl of your stand mixer fitted with the paddle attachment. Turn the mixer onto medium speed and mix for 1 minute, or until smooth and combined. Add both sugars and with the mixer still on medium beat the mixture for 2 minutes until pale in color and fluffy, scraping the sides of the bowl as necessary. Add in the egg and vanilla and continue mixing for 45 more seconds until combined and smooth.
- Add in the cornstarch, baking soda, baking powder, and salt and mix for an additional few seconds until combined.
- Turn the mixer to low and add in the flour, mixing until the dough comes together. Stir in the peanut butter chips evenly.
- Using a medium cookie scoop (2 tablespoons), scoop the dough onto the prepared baking sheet, placing the scoops 2 inches apart.
- Garnish with extra peanut butter chips, if desired.
- Bake the cookies for 9-10 minutes until they are golden at the edges.
- Remove the pan from the oven and allow the cookies to cool on the baking sheet for 4-5 minutes, and then transfer them to a wire rack to cool completely.
Notes
Store airtight for up to 3 days at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 155
- Sugar: 11.5 g
- Sodium: 104.7 mg
- Fat: 9.2 g
- Carbohydrates: 16.5 g
- Protein: 2.6 g
- Cholesterol: 19.4 mg
I would love to make lots more of your recipe’s. They r great. Thank You…….????
I tried these just like your’s and they R Great.. Love Them.
I recognize that teaspoon! I have that measuring set too and I love it so much I asked for another one for Christmas last year.
These cookies are amazing! This recipe called to me and no one in my house is disappointed. They are a perfect soft peanut butter delight. I’ve resisted making peanut butter cookies for so long because they are always too crumbly, too dry or peanut butter overload.
I made these tonight. They are amazing! I followed the directions except replaced the peanut butter chip with chocolate. My husband keeps saying how good they are. Thanks for this recipe!
Love your recipe.Peanut butter cookies are delicious.
So good! Peanut butter cookies aren’t my fave, but my Dad loves them. These changed my Mind! Oh my gosh, what a keeper.
These cookies are rockin’ my world! So delicious!!!
They are soooooooo good I ate one and must stop to save for my out of town company!!!!’
I made these today. I put butterscotch chips in place of PB chips. I added roasted peanuts and only used b sugar. I added a little more flour. I just used what I had in my pantry! Thanks. Really good!!!
Love this idea!!