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Soft Peanut Butter Cookies

These soft peanut butter cookies are quick to make, irresistibly chewy, and full of classic peanut butter flavor. Perfect for any occasion—no chill time required.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

Main
  • 1 cup creamy peanut butter avoid the natural kind that separates
  • 1/2 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large bowl, mix the peanut butter, softened butter, brown sugar, and granulated sugar until creamy using a hand mixer or stand mixer.
  3. Add the eggs and vanilla extract, and mix until the mixture is smooth and well combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture while mixing on low speed until fully incorporated.
  6. Roll the dough into balls using your hands or a cookie scoop, and place them a couple of inches apart on a parchment-lined baking sheet.
  7. Gently press each dough ball with a fork in a crisscross pattern.
  8. Bake the cookies for 10 to 12 minutes, or until the edges are set and centers look slightly underdone.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use creamy peanut butter with stabilized oils. Avoid natural peanut butter as it can cause crumbly dough. These cookies keep well in an airtight container at room temperature for up to five days. Freeze baked or unbaked cookies and bake straight from frozen by adding an extra 1–2 minutes to the baking time.