I absolutely love this Best Soft Peanut Butter Cookies Recipe because it delivers that perfect balance of rich peanut flavor with a tender, melt-in-your-mouth texture. When I first tried this recipe, I was honestly amazed at how soft and chewy the cookies stayed, even days after baking! It’s one of those recipes that really hits the spot when you want something comforting and nostalgic but with a little grown-up charm.
You’ll find that these cookies work wonderfully for afternoon snacks, lunchbox treats, or a casual dessert after dinner. Plus, they’re super approachable to make—no fancy ingredients, no complicated steps. If you’ve been hunting for the best soft peanut butter cookies recipe, your search ends here. I promise you’re going to feel like a baking rockstar after trying this!
Why You’ll Love This Recipe
- Soft & Chewy Texture: The cookie stays wonderfully tender even days after baking.
- Simple Ingredients: You don’t need anything fancy—just classic pantry staples.
- Perfect Peanut Butter Flavor: Rich, nutty, and not overly sweet—just how peanut butter cookies should be.
- Easy to Customize: You can add chocolate chips, swap sugars, or tweak salt levels for your own perfect cookie.
Ingredients You’ll Need
Most of these ingredients are probably already hiding in your kitchen; they come together to create a soft, tender cookie that almost melts on your tongue. I always recommend using a creamy peanut butter that’s solid at room temperature for the best texture and flavor.
- Salted Butter: Softened for easy creaming and a subtle salty balance.
- Creamy Peanut Butter: Gives the cookie its signature rich, nutty flavor and smooth texture.
- Granulated Sugar: Adds sweetness and helps with tender texture.
- Light Brown Sugar: Packed with molasses, it boosts moisture and a deeper flavor.
- Whole Milk: Keeps the dough moist and tender; you can substitute heavier creams if you like.
- Pure Vanilla Extract: Enhances all the flavors with a sweet, floral note.
- Egg: Binds ingredients and adds richness, helping the cookie hold together.
- All-Purpose Flour: The base structure of the cookie, giving it just enough chewiness.
- Baking Soda: Helps the cookies rise gently and spread just right.
- Baking Powder: Provides a little extra lift for softness.
- Fine Sea Salt: Balances sweetness and intensifies peanut flavor.
- Cinnamon (optional): Adds a warm, cozy spice I love sneaking in sometimes.
Variations
One of the things I really enjoy about this Best Soft Peanut Butter Cookies Recipe is how easy it is to tweak and make your own. Over the years, I’ve played around with a few add-ins and adjustments that totally elevate it to your personal favorite.
- Chocolate Chip Twist: Adding a half cup of mini chocolate chips gives such a nice melty contrast—I swear my family goes crazy for this version.
- Natural Peanut Butter Swap: Using natural peanut butter makes the cookies thinner and crispier, but if you want softness, stick with regular creamy peanut butter.
- Gluten-Free Version: I’ve replaced all-purpose flour with a gluten-free blend once, and while the texture is slightly different, it still deliciously soft.
- Spiced Up: Try adding a pinch more cinnamon and a dash of nutmeg for a cozy, autumnal vibe that’s perfect this time of year.
How to Make Best Soft Peanut Butter Cookies Recipe
Step 1: Mix Your Dry Ingredients
Start by whisking together your flour, baking soda, baking powder, salt, and cinnamon (if using) in a medium bowl. This step is great to do first because it keeps you organized and ensures all those leavening agents are evenly distributed. I like to give it a good mix to avoid any pockets of baking soda in the final dough.
Step 2: Cream Butters and Sugars
In a large bowl or your stand mixer, beat the softened butter and creamy peanut butter together until smooth and creamy. Then add the granulated and brown sugars, mixing for about a minute until the mixture looks fluffy and bright. This creaming step traps air, making the cookies lighter and softer.
Step 3: Add Wet Ingredients
Beat in the egg, whole milk, and vanilla extract on medium-high speed for 30 to 60 seconds. You want the mixture to lighten a bit in color and for the sugar to dissolve completely. This step creates a smooth, cohesive dough that’s easy to shape later.
Step 4: Combine Dry Ingredients with Wet
Slowly add the dry ingredients to the wet mixture, mixing on low speed just until everything comes together. Overmixing here can toughen your cookies, so stop as soon as you don’t see flour streaks. At this point, you can fold in any mix-ins, like chocolate chips, by hand.
Step 5: Chill the Dough
This may feel like the “waiting” step, but chilling the dough for at least an hour (or overnight if you have time) helps the cookies hold their shape and deepens the flavors. Trust me on this one — it’s worth the patience!
Step 6: Bake and Enjoy
Preheat your oven to 375°F and line your baking sheets with parchment. Scoop 1 ½ to 2 tablespoons of dough and roll into balls, placing 12 per baking sheet. Press a classic crisscross pattern into the tops with a fork. Bake just 9-10 minutes until the cookies are puffed, just starting to crack, and barely turning golden. Let them rest 5 minutes on the baking sheet, then transfer to a rack to cool completely. This resting time inside the hot oven and on the sheet helps the cookies finish setting nicely.
Pro Tips for Making Best Soft Peanut Butter Cookies Recipe
- Use Room Temperature Ingredients: I always make sure my butter and egg are at room temp for smooth mixing and ideal texture.
- Don’t Overbake: Pull the cookies out when they’re just starting to crack and brown—they’ll firm up as they cool.
- Chill Your Dough: This step prevents excessive spreading and deepens the peanut flavor.
- Fork Pattern Tricks: Press gently with a fork to avoid flattening the cookies too much and keep that classic peanut butter look.
How to Serve Best Soft Peanut Butter Cookies Recipe
Garnishes
I like to keep it simple here, but a light sprinkle of flaky sea salt on top right after pressing the fork pattern can add a delicious salty contrast. For a bit of texture, sometimes I scatter a few chopped roasted peanuts on the dough before baking—adds that extra crunch I love.
Side Dishes
These cookies pair beautifully with a cold glass of milk or a warm cup of coffee or tea. For a fun twist, I’ve served them alongside vanilla ice cream for a quick sundae that always gets rave reviews.
Creative Ways to Present
For parties, I like stacking these cookies in little towers tied with ribbon or placed in clear treat bags with a cute label. I’ve even dipped half the cookie in melted chocolate and let them harden on parchment for an extra pretty and tasty touch.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, and they usually stay soft and yummy for about 3-5 days. If they start to firm up, popping them in the microwave for 10 seconds brings back that fresh-from-the-oven softness beautifully.
Freezing
I’ve had great luck freezing both baked cookies and dough balls. Baked cookies go into airtight containers or freezer bags and keep for up to a month. For dough, I roll it into balls and freeze in a single layer, then transfer to bags—it makes baking fresh batches so quick and easy anytime.
Reheating
My favorite way to reheat frozen cookies is to let them thaw at room temperature, then warm them in a 300°F oven for 5-7 minutes. It’s like they’ve just come out of the oven again, soft and irresistible.
FAQs
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Can I use natural peanut butter in this Best Soft Peanut Butter Cookies Recipe?
Yes, you can! However, natural peanut butter tends to be more oily and may cause the cookies to spread out thinner and become crispier rather than soft. To maintain softness, consider chilling your dough longer and adding a pinch more salt to compensate for natural peanut butter’s lack of salt.
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Why are my peanut butter cookies turning out dry or hard?
Dry or hard cookies usually come from overbaking or using the wrong peanut butter. Make sure to take the cookies out when they are just starting to crack and lightly golden—they’ll firm up as they cool. Also, use creamy peanut butter that is solid at room temperature for best results.
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Can I add mix-ins like chocolate chips or nuts?
Absolutely! Chocolate chips are a personal favorite of mine and add a lovely melty sweetness. Chopped peanuts or even a sprinkle of sea salt on top give delightful texture and flavor contrasts without overpowering the cookie.
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How should I store leftover cookies to keep them soft?
Keep them in an airtight container at room temperature, ideally with a slice of bread to retain moisture. If they start to get firm, a quick zap in the microwave (10 seconds) works wonders to restore softness.
Final Thoughts
This Best Soft Peanut Butter Cookies Recipe has become my go-to whenever I want a reliable, dreamy soft cookie that’s packed with peanut butter flavor. I love how approachable it is—whether you’re a seasoned baker or just starting out, you’ll enjoy the process and the sweet rewards. Give it a try for your next cookie craving—I dare you not to fall in love with every bite!
Print
Best Soft Peanut Butter Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Best Soft Peanut Butter Cookies deliver a perfect balance of rich peanut butter flavor and tender, chewy texture. Made with creamy peanut butter, salted butter, and a hint of cinnamon, these cookies are soft, slightly crackled on top, and delightfully satisfying. A simple recipe that’s easy to prepare and bake, ideal for cookie lovers craving a soft baked treat with classic, nostalgic taste.
Ingredients
Wet Ingredients
- 1/2 cup salted butter (softened)
- 1 cup creamy peanut butter
- 1 Tablespoon whole milk
- 1 teaspoon pure vanilla extract
- 1 egg
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon cinnamon (optional)
Sugars
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
Instructions
- Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, fine sea salt, and cinnamon if using. Set aside this dry mixture.
- Cream butter and peanut butter: Using a standing mixer or hand-held mixer, beat the softened salted butter and creamy peanut butter together until the mixture is smooth and creamy.
- Add sugars: Incorporate the granulated sugar and light brown sugar into the butter mixture and beat for about 1 minute until well combined and fluffy.
- Mix in wet ingredients: Add the egg, pure vanilla extract, and whole milk to the bowl. Beat on medium-high speed for 30 to 60 seconds until the batter lightens in color and the sugar is mostly dissolved.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients while mixing on low speed. Mix just until combined to avoid overworking the dough.
- Optional add-ins: If you’d like, gently fold in chocolate chips or other mix-ins at this stage until evenly distributed throughout the dough.
- Chill the dough: Transfer the cookie dough to an airtight container and refrigerate for at least 1 hour or up to overnight. Chilling helps the dough firm up and enhances texture.
- Preheat and prepare baking sheets: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper and set aside.
- Form cookies: Using a cookie scoop, portion out 1 ½ to 2 tablespoons of dough per cookie and roll each into a ball. Place 12 cookies on each baking sheet, spacing them adequately.
- Create crisscross pattern: Gently press a fork onto the top of each cookie, creating a crisscross pattern to flatten them slightly.
- Bake: Bake the cookies in the preheated oven for 9 to 10 minutes, or until they are just beginning to turn golden brown, puffed up, and show subtle crackling on top.
- Cool on baking sheet: Remove the baking sheets from the oven and let the cookies rest for 5 minutes on the sheets to set before transferring them to a wire rack.
- Cool completely: Place the cookies on a wire cooling rack and allow them to cool completely before serving or storing to maintain their soft texture.
Notes
- Ingredient Substitutions: Unsalted butter can be used instead of salted, but increase sea salt by ¼ tsp. Use solid, room temperature peanut butter varieties like Jif or Skippy for best soft texture. Natural peanut butter can make cookies spread more and be crispier. Whole milk can be replaced with 2% milk, heavy cream, or half-and-half. Use dark brown sugar for a deeper molasses flavor. Organic cane sugar or regular white sugar works well too. For iodized salt, halve the salt amount to avoid excess saltiness.
- Storage: Store baked cookies in an airtight container at room temperature for 3 to 5 days to maintain freshness.
- Freezing: Freeze baked cookies for up to 1 month in an airtight container. Cookie dough balls can also be frozen for up to 1 month; thaw to room temperature before baking, then follow the recipe’s instructions for forming the crisscross fork pattern and baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
