Soft and Chewy Peanut Butter Cookie Recipe

Soft and Chewy Peanut Butter Cookie Recipe

These big, soft, chewy peanut butter cookies are what your sweet dreams are made of. They are packed with brown sugar and creamy peanut butter, then topped with sugar and baked to perfection. Simplicity is key when prepping for your favorite holiday gatherings or cookie swaps, and these cookies are simple while packing in a lot of flavor and remaining customizable.

The process starts by creaming the butter, peanut butter, and sugars until they are extremely light and fluffy. This method gives the cookies their silky, soft texture and incorporates air so they remain puffed and don’t fall after baking. Once fluffy, add the eggs and liquid then fold in the dry ingredients. Overall, the process is simple, but be sure to pay attention to the details in the instructions as this will yield a perfect cookie.

For some extra richness, add a few scoops of chocolate chips to the batter. These are crowd-pleasing cookies and you’re sure to be a peanut butter cookie person for years to come.

" This was simply – the best – peanut butter cookie recipe. They are chewy, soft, crispy edged, and full of peanut butter delicious-ness! I loved the addition of the sugar at the end to make them extra special. I think this recipe will be a new family favorite." – Tracy Wilk

peanut butter cookies/tester image A Note From Our Recipe Tester

Ingredients

  • Cooking spray

  • 1 cup unsalted butter, room temperature

  • 1 cup creamy peanut butter

  • 1 cup packed dark brown sugar

  • 1/2 cup granulated sugar, plus more for garnish

  • 2 large eggs

  • 1 tablespoon pure vanilla extract

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

Steps to Make It

  1. Gather the ingredients.

    Soft and Chewy Peanut Butter Cookie ingredients in bowls

    The Spruce Eats / Bahareh Niati

  2. Position two racks in the upper and lower third of the oven. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and spray the parchment with cooking spray.

    Parchment paper lined baking sheets

    The Spruce Eats / Bahareh Niati

  3. Add the butter, peanut butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the mixture on high speed until light and fluffy, scraping down the sides of the bowl occasionally, about 5 minutes.

    Butter, peanut butter, brown sugar, and granulated sugar mixture in a bowl

    The Spruce Eats / Bahareh Niati

  4. Add the eggs one at a time and mix on medium-low to combine before adding the next. Add the vanilla and mix again until combined.

    Egg and vanilla added to the cookie dough mixture in the bowl

    The Spruce Eats / Bahareh Niati

  5. Add the flour, salt, baking soda, and baking powder and mix on low until the mixture is just combined, scraping down the bowl occasionally, about 1 minute. Be careful not to overmix.

    Cookie dough mixture in a bowl

    The Spruce Eats / Bahareh Niati

  6. Using a large cookie scoop, place mounds of dough on the prepared baking sheets at least 2 inches apart.

    Cookie dough scooped onto a lined baking sheet

    The Spruce Eats / Bahareh Niati

  7. Sprinkle the cookie dough mounds with granulated sugar. Chill the baking sheets in the freezer until very firm, about 20 minutes.

    Cookie dough scoops on a lined baking sheet, and granulated sugar in a bowl

    The Spruce Eats / Bahareh Niati

  8. Bake the chilled cookies until they begin to set on the edges, 12 to 14 minutes. Be careful not to overbake.

    Soft and Chewy Peanut Butter Cookies on lined baking sheets

    The Spruce Eats / Bahareh Niati

  9. Let the cookies cool for a few minutes on the baking sheets before moving to a rack to finish cooling.

    Soft and Chewy Peanut Butter Cookies on a cooling rack

    The Spruce Eats / Bahareh Niati

Tip

For the best cookie texture, we recommend using a classic store-bought creamy peanut butter brand like Peter Pan or Jif.

Recipe Variations

  • Who doesn’t love the combination of peanut butter and chocolate? For a fun twist, chop about eight ounces of your favorite dark chocolate and fold it into the dough at the end.
  • Or use peanut butter chips instead for sweeter and more peanut buttery goodness.
  • Add 1/2 cup of chopped roasted, salted peanuts for some crunch.
  • Use half peanut butter and half pistachio butter then top with chopped pistachios before baking.

How to Store and Freeze

  • Store these cookies in an airtight container on the counter for up to five days. To bring them back to their fresh from the oven goodness, just pop them in the microwave for a few seconds until warmed through.
  • You can also freeze the dough for up to a month. Simply scoop the cookie dough onto a baking sheet in a single layer. Freeze the sheet for at least an hour or until the dough is solid, then transfer the mounds to a zip-top freezer bag or container. To bake, place on a parchment-lined baking sheet while the oven preheats. You may need to bake the frozen dough for a minute or two longer.

Can I Use Crunchy Peanut Butter Instead?

Crunchy peanut butter isn't recommended for this soft peanut butter cookie recipe since you won't get that signature soft and chewy texture. Creamy works best for this peanut butter cookies.

Can I Prepare Peanut Butter Cookie Dough Ahead of Time?

Some cookie doughs, like chocolate chip cookie dough, keep very nicely simply covered in the fridge for up to two or three days. However, this soft and chewy peanut butter cookie dough is best baked from fresh, otherwise it won't have the same texture. You can, however, freeze the dough for baking later.

Comments

No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *