These soft peanut butter cookies are everything I love about a cozy bake: thick, tender, and full of classic peanut flavor. The dough comes together in one bowl, and the cookies stay soft for days. Pour a glass of milk and let the kitchen smell like home.
Soft Peanut Butter Cookie Recipe
Equipment
- 2 Baking Sheet
- 2 Parchment paper sheets
- 1 Large mixing bowl
- 1 hand mixer or stand mixer
- 1 Wire rack
- 1 1.5 tablespoon cookie scoop (optional)
- 1 Fork (optional for crisscross)
Ingredients
Cookies
- 0.5 cup unsalted butter softened
- 0.5 cup creamy peanut butter
- 0.5 cup light brown sugar packed
- 0.25 cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract alcohol-free
- 1.25 cups all-purpose flour spooned and leveled
- 0.5 teaspoon baking soda
- 0.25 teaspoon fine sea salt
Optional
- 1 tablespoon milk if dough seems dry
- 1 cup chocolate chips optional, fold in
- 0.25 cup granulated sugar for rolling, optional
Instructions
Make the Cookies
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat softened butter, peanut butter, brown sugar, and granulated sugar on medium speed for 2 to 3 minutes until smooth, fluffy, and slightly lighter in color.
- Beat in the egg and alcohol-free vanilla until fully combined, scraping the bowl as needed.
- In a separate bowl, whisk flour, baking soda, and salt. Add the dry ingredients to the wet mixture and mix on low just until a soft dough forms. If the dough appears crumbly, mix in 1 tablespoon milk.
- Use a 1.5 tablespoon scoop to portion dough. Roll into balls. For the classic look, lightly press with a fork in a crisscross pattern. For extra soft centers, press only halfway.
Bake & Cool
- Bake 8 to 10 minutes. The edges should look set and the centers should look pale and slightly underdone.
- Cool on the baking sheet for 5 minutes to finish setting, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. The texture stays soft for days.
Notes
Nutrition
Why You’ll Love This Soft Peanut Butter Cookie Recipe
- Soft and thick with just-set centers and lightly crisp edges.
- One-bowl dough that needs no chill for quick baking.
- Balanced peanut flavor that is not overly sweet.
- Easy to scale for parties, bake sales, or a week of treats.
Soft Peanut Butter Cookie Recipe Ingredients & Substitutions
- Unsalted butter, softened to room temperature. If using salted butter, reduce the added salt slightly.
- Creamy peanut butter. For natural peanut butter, stir very well and chill the jar 20 minutes before measuring to help the dough hold shape.
- Light brown sugar and granulated sugar for moisture, caramel notes, and classic crinkle.
- Large egg at room temperature for structure and tenderness.
- Alcohol-free vanilla extract for warm bakery aroma.
- All-purpose flour. Spoon and level to avoid packing the cup.
- Baking soda for lift and spread control.
- Fine sea salt to balance sweetness.
- Optional: a tablespoon of milk if dough seems dry, or a handful of chocolate chips for a twist.
Swaps that work: use coconut oil or neutral oil in place of butter for a different texture, add a pinch of cinnamon for cozy warmth, or roll dough balls in sugar for a sparkly finish.
Step-by-Step Instructions to Make Soft Peanut Butter Cookie Recipe
Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Cream the Fats and Sugars
In a large bowl, beat softened butter, peanut butter, brown sugar, and granulated sugar on medium speed for 2 to 3 minutes until smooth, fluffy, and slightly lighter in color.
Step 3: Add Egg and Vanilla
Beat in the egg and alcohol-free vanilla until fully combined, scraping the bowl as needed.
Step 4: Whisk Dry Ingredients
In a separate bowl, whisk flour, baking soda, and salt. Add the dry ingredients to the wet mixture and mix on low just until a soft dough forms. If the dough appears crumbly, mix in 1 tablespoon milk.
Step 5: Scoop and Shape
Use a 1.5 tablespoon scoop to portion dough. Roll into balls. For the classic look, lightly press with a fork in a crisscross pattern. For extra soft centers, press only halfway.
Step 6: Bake
Bake 8 to 10 minutes. The edges should look set and the centers should look pale and slightly underdone.
Step 7: Cool
Cool on the baking sheet for 5 minutes to finish setting, then transfer to a wire rack to cool completely.
Step 8: Enjoy
Serve warm or at room temperature. The texture stays soft for days.
Tips for Success
- Measure flour correctly: spoon into the cup, then level. Too much flour leads to dry cookies.
- Use room temperature butter for proper creaming and lift.
- Do not overbake. Pull cookies when centers look soft. They set as they cool.
- If using natural peanut butter, chill the dough 15 minutes before baking to reduce spreading.
- Parchment-lined, light colored pans prevent over-browning.
Variations of Soft Peanut Butter Cookie Recipe
- Peanut Butter Chocolate Chip: fold in 1 cup chocolate chips.
- PB Sprinkle Cookies: roll dough balls in coarse sugar before baking.
- Jam Thumbprints: press a shallow well and spoon in a little strawberry or grape jam.
- Peanut Butter Sandwich Cookies: spread a thin layer of peanut butter frosting between two cookies.
- Cinnamon Sugar Twist: add 1 teaspoon cinnamon to the dough and dust with cinnamon sugar.
Serving Suggestions: What to Pair with Soft Peanut Butter Cookie Recipe
- A cold glass of milk or oat milk.
- Hot coffee or black tea to balance the sweetness.
- Vanilla ice cream made with alcohol-free vanilla for a simple dessert.
- Fresh fruit like sliced apples or bananas.
Storage & Reheating Instructions
- Room Temperature: store in an airtight container for 3 to 4 days with a slice of bread or piece of tortilla to keep them soft.
- Freeze Cookie Dough: scoop and freeze on a tray, then bag for up to 2 months. Bake from frozen at 350°F, adding 1 to 2 minutes.
- Freeze Baked Cookies: wrap well and freeze up to 2 months. Thaw at room temp.
- To Soften: warm in a 300°F oven for 3 to 5 minutes or microwave 8 to 10 seconds.
Memories Made Around the Table
Growing up, a batch of peanut butter cookies meant neighbors would find a reason to knock and say hello. I still love that first bite while the chocolate chips melt or the crisscross is just barely warm.
FAQs
Can I use natural peanut butter?
Yes. Stir it very well, chill the jar for 20 minutes, and if the dough seems loose, chill the dough 15 minutes before baking.
Why are my cookies dry or crumbly?
Too much flour or overbaking are common causes. Spoon and level the flour, and pull cookies while centers look slightly underdone.
Do I need to chill the dough?
No. This dough is designed to bake right away. Chill 15 to 30 minutes only if you want thicker cookies or you used natural peanut butter.
Can I double the recipe?
Absolutely. Mix gently to avoid overworking the dough, and bake one sheet at a time for even results.
How do I keep them soft for days?
Store airtight with a small slice of bread inside the container. Replace the bread slice as it dries out.
Final Thoughts
With simple pantry staples and a few smart tips, these soft peanut butter cookies deliver bakery-style comfort any night of the week. Happy baking.