Perfect Peanut Butter Cookies (Soft, Chewy & Easy)

Introduction

The kitchen felt especially inviting today. As I softened butter and reached for my trusty jar of creamy peanut butter, I couldn’t help but smile. Peanut butter cookies always remind me of after-school treats and quiet moments with a warm glass of milk. What I love about this recipe is how simple it is. The cookies bake up soft and chewy, rich with peanut butter goodness and just a kiss of sea salt on top. If you’re craving a classic, this is the one to bake today.

Ingredients You’ll Need

You’ll only need a few pantry staples to bring these peanut butter cookies together. Here’s what to gather:

• 1/2 cup unsalted butter, softened (1 stick)
• 3/4 cup creamy peanut butter
• 3/4 cup brown sugar
• 1/4 cup white granulated sugar
• 1 egg
• 1 1/2 teaspoons pure vanilla extract
• 1 1/3 cups unbleached flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• sea salt (optional, but lovely for topping)

Use creamy peanut butter for a soft texture. Chunky works too, just add 1/4 cup more.

Best Peanut Butter to Use

For the best soft, chewy texture, choose a creamy shelf-stable peanut butter like Jif or Skippy. Natural peanut butters can cause the dough to turn dry and crumbly. If you love a nutty crunch, chunky peanut butter works fine — but add a little extra to make sure the dough holds together well. I’ve tested both, and for that nostalgic flavor and perfect bake, regular creamy peanut butter gives the best results.

How to Make Peanut Butter Cookies

Step 1 – Mix the dough

First, preheat your oven to 350°F. Line a baking sheet with parchment paper.

Soften the butter in the microwave for about 20 seconds (add 5 seconds if needed). Then, stir the butter, peanut butter, brown sugar, and granulated sugar together until smooth and creamy.

Next, add the egg and vanilla extract and stir again.

Gradually stir in the flour, baking powder, and baking soda until a soft dough forms.

Step 2 – Shape and flatten with a fork

Scoop the dough into balls, about 2 tablespoons each. Place them on the prepared baking sheet, leaving 2 inches of space between each.

Then comes the fun part: gently press the tops of each dough ball with a fork, first one way, then the other, to create that classic crosshatch pattern.

If you like, sprinkle the tops lightly with sea salt for a lovely contrast.

Step 3 – Bake and cool for perfect texture

Bake the cookies for 9 minutes. They should look pale and slightly underbaked in the center — that’s exactly right!

They will continue to set as they cool. Let them cool on the baking sheet for 15 minutes before transferring them to a rack.

Make-Ahead and Storage Tips

You can prepare the dough ahead of time and store it in the fridge for up to 3 days. Just bring it to room temperature before scooping and baking.

Baked cookies keep best in an airtight container at room temperature in a cool, dry spot. They’ll stay soft for several days.

These cookies also freeze beautifully! Place parchment between layers and freeze for up to 3 months. Thaw at room temperature when ready to enjoy.

Tips for Soft & Chewy Peanut Butter Cookies

Measure flour carefully — spoon it into your measuring cup and level it off.

Use real butter, not shortening, for the best flavor and texture.

Avoid overbaking. The cookies should look slightly underdone when you pull them from the oven.

Feel free to add your own twist! A drizzle of chocolate, a handful of chocolate chips, or even dipping one side in melted chocolate makes them extra special.

Peanut Butter Cookies Recipe Card

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Related Recipes to Try

If you love these cookies, you might also enjoy my Soft Chocolate Chip Cookies.

Or try my rich French Silk Brownies for something deeply chocolatey.

Looking for a fruity twist? You’ll love these Strawberry Lemon Blondies.

And for a decadent treat, check out my Cheesecake Brownies — so rich and swirly!

Frequently Asked Questions (FAQ)

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