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Soft & Chewy Peanut Butter Cookies

2011 August 3
by Alicia

Growing up, we didn’t have very many peanut butter cookies.  Especially soft peanut butter cookies.  Mostly because they were the exact opposite of everything my dad likes in a cookie.  First of all, he doesn’t like peanut butter.  Second, he loves a crunchy cookie.  However, I have got to say, these are some of the best peanut butter cookies I have ever had.  They are so soft and chewy, and they stay that way for days!  That is, if they make it that long…

Soft & Chewy Peanut Butter Cookies

Sorry, Dad, these cookies are not for you!

Begin by getting your ingredients to room temperature well before you start.

What You Need

You want the butter to be nice and soft so that it will cream together well with the peanut butter and sugar.



Next, add the egg, milk, and vanilla extract and beat together well.


Last, mix in the flour, baking soda, baking powder, and salt.  Mix just until blended.  Feel like making them extra special?  Add a half-cup of either milk chocolate chips or peanut butter chips!


Roll the dough into balls and roll through granulated sugar before placing on baking sheets.  I use a small cookie scoop that I have which holds about 1 tablespoon of dough (which is how I get about 4 dozen!).  If you use a larger scoop, you’ll get fewer cookies: probably closer to 3 dozen.

Ready to Roll

Ready to Bake

Bake them only 10 to 12 minutes and do not over bake!  They will look like they are not done (they’ll be puffy), but trust me, they are.


Let them cool on the baking sheet for a few minutes before cooling completely on wire racks.


Soft & Chewy Peanut Butter Cookies

Yield: 4 to 4 1/2 dozen

From your Everyday Home Cook

1/2 cup butter, softened
1 cup peanut butter
3/4 cup white sugar
1/2 cup firmly packed brown sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Beat together butter and peanut butter until well combined. Add sugars and beat until fluffy. Add egg, milk, and vanilla extract and mix until smooth. Add flour, baking soda, baking powder, and salt and mix just until blended. Roll balls of dough in white sugar before placing on an ungreased baking sheet. Bake at 350 degrees F for 10 to 12 minutes. Do not over bake. Let cookies cool on baking sheet for at least 3 minutes before removing to wire racks to cool completely. Store in an airtight container at room temperature.

300 Responses leave one →
  1. melissa permalink
    June 7, 2014

    these are fantastic. I made ‘em with natural peanut butter and they turned out just great. thanks for the recipe!

  2. June 21, 2014

    I love these cookies , Thank u so sharing its a big hit in the house :))

  3. MacKenzie permalink
    August 4, 2014

    I just made these and I HAVE to say that they are the best PB cookies that I’ve ever tasted. My sister who is not a fan of PB also loved them. Definitely fav’ing this recipe. Thanks a bunch.

  4. Sarah permalink
    September 2, 2014

    I made these with Whole Wheat flour, Natural Crunchy Peanut Butter, I replaced the white sugar with Honey and removed the milk component. I noticed the batter was a little “wet” so I added a 1/4 cup of flour making it a full 1 & 1/2 cups and they are the BEST tasting peanut butter cookies ever. Not too sweet and using the Honey always gets rid of that Grainy feeling making them nice and creamy. Yum Yum

  5. Alison permalink
    December 24, 2014

    These are the best peanut butter cookies! My mom even loves them! Thank you for the recipe.

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