Seriously the BEST Soft and Chewy Peanut Butter Cookies. When it comes to classics, this is one that is always a crowd-pleaser. These cookies have the perfect soft and chewy centers with crisp, slightly golden edges—everything you want in a homemade peanut butter cookie.
I’ve baked countless peanut butter cookies over the years, but this recipe has remained my go-to for as long as I can remember. It has the perfect balance of chewy texture and rich, peanut buttery goodness. Every time I make these, they get rave reviews—so much so that I’ve lost track of how many times I’ve been asked for the recipe.
By the way, have you tried my Bakery Style Chocolate Chip Cookies recipe? Or this Chai Spiced Oatmeal Cookies recipe?
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I’ve baked plenty of cookie variations through the years, but none have ever received as many compliments as this one! I cannot wait for you to try them and let me know what you think!
Key Ingredients
- Peanut Butter – I prefer using creamy peanut butter for a smooth texture, but chunky peanut butter works if you like a little extra crunch.
- Butter – Unsalted butter is best, but if you only have salted butter, just reduce the added salt in the recipe.
- Turbinado Sugar – Optional, but it adds a little sparkle and crunch on top. You can substitute with granulated sugar and roll the cookie dough balls in the sugar before pressing them out with the fork.
How To Make Soft and Chewy Peanut Butter Cookies
These chewy peanut butter cookies come together quickly with just a few basic pantry staples and bake in just 10 minutes!
STEP 1
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
STEP 2
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully incorporated.
STEP 3
Stir in the peanut butter and mix until well combined. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
STEP 4
Using a one-ounce cookie scoop, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart. Press down gently with a fork in a crisscross pattern.
STEP 5
Sprinkle a little turbinado sugar on top for crunch. Bake for 10 minutes, or until the edges are set and lightly browned.
💡Expert Tips
- Using softened butter is key to achieving the perfect texture in these cookies. It should be completely soft at room temperature to ensure proper creaming with the sugar. This step is essential, as it helps create the ideal spread and consistency, giving the cookies their signature chewiness.
- The cookies are ready when the edges are lightly browned and set, while the centers remain slightly puffed and underdone. They will continue to bake on the cookie sheet as they cool, giving you that perfect soft and chewy texture.
Storage Tips
Store in an airtight container at room temperature for up to 5 days for the best tasting cookies.
You can also freeze the cookie dough for later use. Scoop the dough into balls and freeze on a baking sheet. Once frozen, transfer them to a freezer bag and bake straight from frozen, adding 1-2 extra minutes to the bake time.
More Delicious Recipes
Chocolate Hazelnut Snowball Cookies
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📖 Recipe
Soft and Chewy Peanut Butter Cookies
Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 ½ teaspoons vanilla extract
- ½ cup peanut butter
Instructions
- Preheat an oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully incorporated.
- Stir in the peanut butter and mix until well combined. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Using a one-ounce cookie scoop, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart. Press down gently with a fork in a crisscross pattern.
- Sprinkle a little turbinado sugar on top for crunch. Bake for 10 minutes, or until the edges are set and lightly browned.
Notes
- Using softened butter is key to achieving the perfect texture in these cookies. It should be completely soft at room temperature to ensure proper creaming with the sugar. This step is essential, as it helps create the ideal spread and consistency, giving the cookies their signature chewiness.
- The cookies are ready when the edges are lightly browned and set, while the centers remain slightly puffed and underdone. They will continue to bake on the cookie sheet as they cool, giving you that perfect soft and chewy texture.
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