I absolutely love sharing My Favorite Soft & Chewy Peanut Butter Cookies Recipe because it’s one of those universally loved treats that always hits the spot. Whether you’re craving something nostalgic or needing a quick homemade gift, these cookies deliver that perfect balance of rich peanut butter flavor with a soft, chewy texture that just melts in your mouth.
When I first tried this recipe, I was blown away by how easy it was to get that bakery-style cookie at home without fuss or fancy ingredients. You’ll find that making these cookies is a fun weekend project or a last-minute snack fix that everyone will ask you to make again — trust me, your friends and family will go crazy for this recipe!
Why You’ll Love This Recipe
- Super Soft & Chewy: These cookies stay soft and chewy even days after baking – no crunchy edges here.
- Easy to Make: You don’t need any special equipment or advanced skills, just a mixer or a sturdy spatula.
- Perfect Peanut Butter Flavor: The peanut butter is rich but balanced, with just the right amount of sweetness and a hint of salt.
- Great for All Occasions: These cookies are perfect for holiday baking, lunchbox treats, or an afternoon pick-me-up.
Ingredients You’ll Need
All the ingredients in My Favorite Soft & Chewy Peanut Butter Cookies Recipe work together to create that perfect tender texture and deep flavor. Using room temperature butter and eggs helps the dough mix smoothly and bake evenly, and I always recommend measuring flour carefully for the right balance.
- Smooth peanut butter: Using smooth peanut butter gives the dough creaminess and makes the cookies soft rather than gritty.
- Unsalted butter: Room temperature is key here for easier mixing and a tender crumb.
- Dark brown sugar: This adds moistness and a hint of caramel flavor that makes the cookies extra chewy.
- Granulated sugar: Helps with structure and adds just enough crispness to the cookie edges.
- Real vanilla extract: Enhances the overall flavor—don’t skip it!
- Large eggs: Room temperature for better emulsification and texture.
- Baking powder & baking soda: Work together for a light rise and the perfect chewy texture.
- Sea salt: Balances sweetness and intensifies peanut flavor.
- All-purpose flour: Use spoon-and-level method for best results to avoid dry cookies.
- Granulated sugar (for rolling): Creates a delicate sugar crust on the outside for texture and a pretty finish.
- Sea salt flakes (optional): A sprinkle on top adds a lovely salty contrast and looks fancy.
Variations
I love making My Favorite Soft & Chewy Peanut Butter Cookies Recipe my own by playing with mix-ins or switching up the sugar ratios. Feel free to get creative—just remember the base recipe is foolproof!
- Peanut butter & chocolate swirl: Adding chocolate chips or chunks is a game-changer—my family goes nuts when I toss them in!
- Gluten-free version: I swapped the flour for a gluten-free blend once and it turned out wonderfully soft and chewy.
- Add crunchy texture: Try folding in chopped roasted peanuts for extra bite and flavor contrast.
- Lower sugar option: You can reduce granulated sugar slightly if you want a less sweet cookie, but keep the brown sugar for moisture.
How to Make My Favorite Soft & Chewy Peanut Butter Cookies Recipe
Step 1: Cream Your Butter and Sugars Until Dreamy
First things first—preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper so your cookies don’t stick. In your stand mixer (or with a sturdy spatula), beat the smooth peanut butter, softened butter, dark brown sugar, granulated sugar, and vanilla extract on medium speed for 4 to 5 minutes. You’re aiming for a creamy, smooth texture with no lumps—that silky base really helps the cookies bake evenly.
Step 2: Add Eggs One at a Time
Next, add the eggs one by one, mixing thoroughly after each addition. Make sure the first egg is fully incorporated before adding the second, scraping down the sides and bottom of your bowl as you go to avoid any hidden pockets of dry ingredients. This step ensures a smooth dough and helps keep the cookies soft and tender.
Step 3: Mix In Your Dry Ingredients Gently
Now sprinkle in the baking powder, baking soda, and sea salt, mixing on low speed for about a minute. Then, add the flour and mix just until combined—no need to overthink this part. Overmixing can lead to tougher cookies, and we’re aiming for soft and chewy! The dough will be soft and a little sticky, which is exactly what you want.
Step 4: Roll and Coat Your Dough Balls in Sugar
Scoop out about 2 tablespoons of dough using a cookie scoop or spoon, then gently roll it in the half cup of granulated sugar you set aside. This not only helps the cookies hold their shape but also creates that beautiful sugar-crusted exterior once baked. I always leave the dough balls looking a little textured—not perfectly smooth—to get those charming little cracks on top after baking.
Step 5: Bake and Cool with Patience
Bake one sheet at a time in the middle rack of your oven for 12 to 13 minutes. When you pull them out, the cookies will look soft and slightly underbaked—that’s perfect! Gently tap your baking sheet on the counter to deflate the cookies slightly for that tender chewiness. I like to sprinkle a little flakey sea salt over the warm cookies, which adds a wonderful pop of flavor.
Let them cool on the baking sheet for about 20 minutes before transferring to a wire rack. Cooling is key here—these cookies firm up as they cool but stay irresistibly soft inside.
Pro Tips for Making My Favorite Soft & Chewy Peanut Butter Cookies Recipe
- Use Room Temperature Ingredients: This ensures your dough blends perfectly and creates that tender crumb.
- Don’t Overmix the Flour: Mix just until combined to keep cookies soft, not tough.
- Tap to Deflate Cookies: I learned that gently tapping the pan right after baking avoids overly puffy cookies and locks in chewiness.
- Let Them Cool Before Moving: Cookies are fragile when hot; letting them cool on the sheet helps prevent breaking.
How to Serve My Favorite Soft & Chewy Peanut Butter Cookies Recipe
Garnishes
I love sprinkling a tiny pinch of flaky sea salt right after baking—it brings out the peanut butter flavor and adds a gourmet touch that always impresses guests. Sometimes I add a few chocolate drizzle lines or press a few chocolate chips on top if I want to fancy things up.
Side Dishes
These cookies are fantastic with a cold glass of milk, a cup of coffee, or even a scoop of vanilla ice cream for an indulgent treat. For a snack plate, I pair them with fresh fruit and some crunchy nuts to keep things balanced and interesting.
Creative Ways to Present
For birthdays or special occasions, I like stacking the cookies with layers of peanut butter frosting in between for an easy cookie sandwich. Wrapping them in cellophane with a cute ribbon also makes them irresistible as gifts. If you’re feeling artsy, dust some powdered sugar over the top or drizzle melted chocolate in stripes for a pretty finish.
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container at room temperature. They stay soft and chewy for up to 5 days, but if you want to enjoy them longer, freezing is your best friend. Just be sure to layer parchment paper between them to avoid sticking.
Freezing
I love freezing the dough balls right after rolling in sugar. That way, I can bake fresh cookies anytime without all the prep. When ready, just bake the frozen dough balls for 2-3 minutes longer than usual – they turn out just as soft and delicious as fresh-baked!
Reheating
If you want to warm up leftovers, pop a cookie in the microwave for 10-15 seconds or heat in a low oven for 5 minutes. This brings back that fresh-from-the-oven softness and makes them taste just as amazing as the first day.
FAQs
-
Can I use crunchy peanut butter instead of smooth in this recipe?
You can, but keep in mind that crunchy peanut butter will add extra texture and some crunch to your cookies. They’ll still be delicious but won’t be as uniformly soft and chewy as when using smooth peanut butter.
-
Why do the cookies need to be chilled before baking?
This particular recipe doesn’t require chilling the dough, which makes it super convenient. However, if you want a thicker cookie, chilling can help reduce spreading during baking.
-
Can I make these cookies vegan?
To make a vegan version, swap the butter for a plant-based alternative and use flax or chia eggs instead of chicken eggs. The texture might be slightly different, but they’ll still be yum!
-
How do I measure flour to avoid dry cookies?
I recommend using the spoon-and-level method: spoon flour into your cup, then level it off with a knife. Avoid scooping directly with the measuring cup or packing the flour down, which can lead to too much flour and dry cookies.
Final Thoughts
My Favorite Soft & Chewy Peanut Butter Cookies Recipe is more than just a cookie to me—it’s a way to bring a smile to any day, be it a busy weeknight or a relaxed weekend afternoon. I hope when you try this recipe, you’ll find the same comfort and joy I do every time I bake these. So grab your peanut butter, get mixing, and enjoy some seriously delicious cookies with your loved ones!
Print
My Favorite Soft & Chewy Peanut Butter Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These soft and chewy peanut butter cookies offer a perfect balance of rich peanut butter flavor and a melt-in-your-mouth texture. Featuring a combination of smooth peanut butter, brown sugar, and a hint of sea salt, this recipe yields 24 delicious cookies that are easy to make and irresistibly tasty.
Ingredients
For the Peanut Butter Cookie Dough
- 1 cup (256 g) smooth peanut butter
- 16 tablespoons (226 g) unsalted butter (room temperature)
- 1 1/3 cup (293 g) dark brown sugar (packed)
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon (13 g) real vanilla extract
- 2 large eggs (room temperature)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 1/4 cups (304 g) all-purpose flour
For Rolling the Cookie Dough Balls
- 1/2 cup (100 g) granulated sugar
To Finish
- Sea salt flakes (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line several baking sheets with parchment paper to prevent the cookies from sticking and for easy cleanup.
- Mix Wet Ingredients: In an electric stand mixer fitted with the paddle attachment, combine the smooth peanut butter, room temperature unsalted butter, dark brown sugar, granulated sugar, and vanilla extract. Mix on medium speed for 4 to 5 minutes until the mixture is smooth and well blended.
- Add Eggs: Add the eggs one at a time, mixing thoroughly after each addition. Scrape down the sides and bottom of the bowl to ensure all ingredients are fully incorporated.
- Add Dry Ingredients: Mix in the baking powder, baking soda, and sea salt for about 1 minute. Then add the all-purpose flour and mix for about 20 seconds just until combined, being careful not to overmix.
- Prepare Sugar for Rolling: Pour the 1/2 cup granulated sugar into a shallow bowl. Using a cookie scoop, portion 2 tablespoons of dough and drop it into the sugar bowl. The cookie dough will be soft, so gently roll or coat the dough ball in sugar, then place on the prepared baking sheet with about 1½ inches (4 cm) spacing between each dough ball.
- Bake: Place one baking sheet at a time in the center of the preheated oven. Bake for 12 to 13 minutes. The cookies will be very soft when done.
- Cool and Finish: After removing the baking sheet from the oven, gently tap it on the counter once to deflate the cookies slightly. If desired, sprinkle with sea salt flakes while still warm. Allow the cookies to cool on the baking sheet for 20 minutes before transferring to a cooling rack to cool completely.
Notes
- Use smooth peanut butter for best texture and flavor balance.
- For accurate measurements of flour, spoon into the measuring cup and level off rather than scooping directly, to avoid dense cookies.
- If you don’t have a cookie scoop, you can roll the dough into balls by hand but leaving some texture on the dough ball is preferred for better cookie appearance.
- Sea salt flakes are optional but recommended to enhance the cookie’s flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 155
- Sugar: 13g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 30mg
