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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.

287 Responses leave one →
  1. May 16, 2013

    These look perfect! I LOVEEE peanut butter cookies! I featured this recipe in my blogpost on cookies here: :)

  2. Noreen permalink
    May 16, 2013

    Just made these for the umpteenth time. I get 22 cookies, each 1.6 ounces each, about 3 1/4 inches in diameter. Everyone asks for the recipe! I didn’t have any milk or half and half so I used heavy cream. Hope they come out ok…

    • Noreen permalink
      January 8, 2014

      Update…had to use heavy cream, had no milk. Made no difference. I added 3/4 cup each choc chips and old fashioned oats. My favorite cookie to date! Rolled in raw sugar for extra texture. Yummmmmmm

  3. stephen permalink
    May 17, 2013

    AMAZING!!! Best peanut butter cookie ive ever had. actually tasted like peanut butter and not baking soda like so many do. AMAZING!!!

  4. Koby permalink
    May 20, 2013

    Great cookies. You can also make them huge, cook them a bit longer and they come out just like cafe cookies. I get about 11-12 per batch doing them like that.

  5. Amanda permalink
    May 29, 2013

    Anyone know how many calories, carbs, protein and fat these have ?
    Amazing cookies have made the batch three times in one week!!

    • Elisabeth permalink
      August 23, 2013

      When I made these, I made them small and got 60 cookies from the batch. At that size, the nutrition info per serving is as follows:
      Calories – 64
      Carbs – 6
      Protein – 1
      Fat – 4
      Sodium – 45
      Sugar – 4

      I used for this. If you want to figure out how much of each is in your cookies, you could enter the recipe on that website and change the number of servings, or just multiply all those numbers by 60 to get the total for the recipe, and then divide by the number of cookies you made.

      Hope this helps!

      • August 23, 2013

        Thanks so much for sharing this information! I am sure lots of people will find it helpful :)

      • Rob permalink
        November 17, 2013

        Could a person substitute applesauce for the butter, want to cut down on oil & fat.

    • Valerie permalink
      August 23, 2013

      NO! No! No! No! No! No! Don’t ask such horrible questions! ;) We don’t need to know this! Just enjoy the yummy delicious cookies and tell yourself they are healthy (Nuts are healthy! Sugar comes from sugar beet and that’s kind of a vegetable and vegetables are healthy) and don’t have any calories at all…

      • Jen permalink
        September 22, 2013

        I found this super helpful – diabetics have to count carbs and this saves working everything out like I usually have to! :)

  6. Isabelle permalink
    June 2, 2013

    Fantastic! Best recipe for peanut butter cookies. I only baked them for 10 minutes and they’re very chewy. I probably ate at least 10 in one day and my son just love them :)

  7. Tamana permalink
    June 9, 2013

    Hi! Just saw this recipe and really want to give it a try! But I have one question, could you possibly use demorara sugar for this recipe or does it have to be light brown sugar?

    • June 9, 2013

      Personally I have always used brown sugar, so I’m really not sure. I think the texture would be different with Demerara sugar, since it is more crunchy than soft. I’m sorry that I’m not of more help!

  8. Lisa permalink
    June 29, 2013

    Wow!!! These r amazing my first time making cookies. Love them and your recipe easy to follow thank you

  9. Louise permalink
    July 1, 2013

    Alicia — Can I hold the cookie dough in the fridge until the next day to bake? Thanks so much.

    • July 1, 2013

      Louise– I haven’t tried it, but I would imagine that if you kept the dough in an airtight container overnight in the refrigerator, that you could roll it into balls and bake the next day. You might let it sit out at room temperature for about 30 minutes or so before baking!

  10. jenna permalink
    July 5, 2013

    HOLY SMOKES! I never comment on recipes I find, even if I like them cause
    I’m lazy, but these are FANTASTIC cookies. Melt in your mouth, fluffy, and soooo tasty. Definately a keeper. Thanks!

    • jenna permalink
      July 5, 2013

      also, just a note, I didn’t roll mine in sugar, just cause I don’t care for that.

  11. Kent Fisher permalink
    July 13, 2013

    We looooove your cookies! Thanks, Alicia!

  12. Molly permalink
    July 20, 2013

    Oh, always dip the tines of a fork in a tiny bit of flour and place criss/cross’s on each, there; Perfect! Great cookies.

  13. kailee anne permalink
    July 26, 2013

    Their in the oven right now! :)

  14. Aoife permalink
    July 27, 2013

    These are delicious! I added some chocolate chips too which worked really well. Thanks!

  15. Keenzz. permalink
    August 1, 2013

    omg so yummyyyy! they are the best cookies ive ever had! :)

  16. Graziella permalink
    August 9, 2013

    I’ve just tried this recipe and these cookies are easily one of the best cookies I’ve ever had. Unfortunately, peanut butter is not an easy ingredient to find in Brazil, so I’m going to have to wait for my next trip abroad to try them again.

  17. Valerie permalink
    August 24, 2013

    Oh my! I’m not really a fan of peanut butter cookies (my husband loves them), but these are truly fantastic! There really are no words, they are just so very yummy!!

  18. Tattookidd permalink
    August 26, 2013

    Wow! These cookies are simply amazing. I’m so happy to have stumbled across this recipe!!!! I made them for my Mom & I, she can’t get enough of them. Thanks so much for posting this!!

  19. September 3, 2013

    Love these! I did not roll mine in sugar, I left out the vanilla, because I did not have any, but I did add some nutella. Soooo good!!!!

  20. Noreen permalink
    September 6, 2013

    Hands down, best PB cookie EVER!! This time I added a cup of semi sweet chocolate chips and 3/4 cup old fashioned oats. Addictive!! I rolled in turbinado sugar too. Everyone’s favorite!

  21. September 21, 2013

    Thanks for this recipe. I myself do not like peanut butter anything but the rest of my family does. So I tried this recipe and it was a big hit! )Yes, I did try one, and they were good, soft & chewy, but still peanut butter not my thing) My first batch burned on the bottom because I used a dark pan close to the bottom (I have a electric stove) but when I readjusted the racks they came out great! My family truly appreciates!

    • Rob permalink
      November 17, 2013

      Next time try placing parchment paper on your cookie sheet, they dont burn or stick and it saves the clean up of your sheets.

  22. bonnie white permalink
    September 25, 2013

    Made these today the best pb cookie ever.

  23. gabby permalink
    September 26, 2013

    Very delicious! Instead of rolling them in white sugar I rolled them in coconut sugar.

    Thank you for the recipe!!

  24. Andrew permalink
    October 4, 2013

    All I can say is awesome cookies!

  25. Karla permalink
    November 3, 2013

    Hi, i love to bake and I’m just a newbie. Can you give me the measurement of the ingredients that is good for one dozen only? Hope you reply. Thank you. :)

    • November 3, 2013

      Karla, I think most people get around 3 dozen cookies when they make this recipe. So, you could try halving it and seeing how that works. If you do, beat the egg well before you measure half of it. I would suggest just making the whole recipe as is and freezing half of the dough if having too many cookies on hand is your concern!

      • Karla permalink
        November 3, 2013

        Thank you for the help. :)

  26. Brianne permalink
    November 4, 2013

    Thank you for sharing this recipe! I made these cookies last night and they turned out perfect! I’ve never had such delicious and soft peanut butter cookies!

  27. Omrei permalink
    November 9, 2013

    I just made this now and its soooooooo yummy!i add some cashew nuts and chocolate chips
    Thank you for the recipe ;-)

  28. kimberly permalink
    November 9, 2013

    Made these today and they are yummy. Kids loved them I will be adding this recipe to my favorites. thank you.

  29. Erica permalink
    November 14, 2013

    I don’t know what happened when I made these last night but I was extremely unimpressed. I made the recipe to the letter – rolled them into balls, rolled in sugar, lightly forked the tops of each ball, baked for 7 minutes and they were burned and would not come off the pan. I tried the next batch, the exact same way, for even less time and they did the exact same thing. They weren’t as burned, but would not come off the pan. There is no way that they should go on an ungreased baking sheet. All I have now is a complete mess of my cookie sheets and a bunch of garbage. I don’t know what I missed considering I even reduced time and temperature on the second batch and it was still a mess. I doubt I would ever try this recipe again. Waste of time and ingredients.

    • November 14, 2013

      Erica, I am sorry to hear you did not have success with this recipe! You don’t need to use forks to flatten them, but I don’t think that was the reason they burned. Might I suggest looking into getting a oven thermometer to make sure that your oven is heating properly? Another person commented theirs burned when they used a dark pan close to the bottom of the oven, but switching rack positions helped them, so that might also be something to try. Best wishes!

    • valerie permalink
      November 15, 2013

      I’ve baked these cookies over ten times and I always follow the recipe to the letter. They always turn out just perfect…

    • Rob permalink
      November 17, 2013

      Try using parchment paper on your cooking sheets, no need for cooking spray, they dont stick and your clean up is easier.

      No matter what recipe I follow I always put one cookie in first and see how It goes, then I will need adjust the temperature before more is put in. Everyone’s oven are different, so always be cautious when cooking any recipe.

  30. Matt permalink
    November 16, 2013

    @graziella you can make your own peanut butter by using shelled peanuts and a little bit of vegetable or corn oil in a blender. Add sugar or honey to taste and you should be all set.

  31. Ashley permalink
    November 16, 2013

    Oh my word! These are the best cookies ever! I used dark brown sugar because that’s all I had. Just like the ones in the store that stay soft! I love the chewiness! Thanks for the recipe! I just made these and I’m on cookie #3!

  32. mmmmmm permalink
    December 2, 2013


    I think I’m going to bake these cookies tomorrow since they sound/look so lovely! I’m just wondering though: What exactly does rolling the dough in sugar before placing them on the cooking pan do?

    • December 3, 2013

      Rolling the dough in sugar gives the cookies a little extra sweetness and a slight crispness. It also helps them have that crackly look. Lots of people skip that step and still love the results, so feel free to make them either way :)

  33. December 16, 2013

    These are BY FAR the best peanut butter cookies I’ve ever made!!! Added this recipe to my collection now my new peanut butter cookie recipe!! Thank you a million for sharing!!

  34. Nicki permalink
    December 25, 2013

    My husband has made these many times before and finally showed me the recipe. They are delicious! We usually have them 3 days in a row (refrigerate it and make a fresh batch everyday). They turn out wonderful every time!!!

  35. January 15, 2014

    These are the best pb cookies I’ve ever made and ive been through a lot trying to get the perfect Cookie. Thank you so much for sharing with us. I’ll be making these for years to come!

  36. Elizabeth Frank permalink
    January 27, 2014

    My family loves these cookies. The recipe is followed exactly as is, however the only thing different is I use Peter Pan Honey Roasted Crunchy peanut butter. Soooo yummy

  37. Margaret permalink
    January 31, 2014

    They are also great using crunchy peanut butter

  38. Julie permalink
    February 18, 2014

    Dam good cookies. Left them in for exactly 11 min. Used splenda. Best home cooked cookies I’ve had in a long time.

    • Julie Locke permalink
      February 19, 2014

      Julie, Did you do anything different when you made them with Splenda? Did you use all Splenda or did you use the Splenda-Sugar combination?

  39. Megan Ratcliffe permalink
    March 8, 2014

    I love peanut butter it is my one of a kind
    I really love them they taste good

  40. Lin permalink
    March 14, 2014

    Wonderful cookies. I added a cup of raisins to the recipe and they were so yummy!

  41. Allison permalink
    March 14, 2014

    Just made a batch and was wondering if they can be freezes

    • March 15, 2014

      Absolutely! You can freeze them either after they are baked or roll the dough into balls and freeze it like that too.

  42. Anna permalink
    March 22, 2014

    Okay, so let me just begin with saying these cookies are absolutely delish. However,

  43. Cindy permalink
    March 24, 2014

    WOW! Love these. I was looking for a new PB cookie recipe and so happy I found this one! I followed the recipe exactly as stated, except I used chunky peanut butter.
    I used a larger cookie scoop that would equal a heaping Tablespoon. The first batch at 12 min was a bit underdone and not spreading as nice as I would have liked. The second batch I adjusted to 14 min for “my” oven and the cookie was perfect inside but was still a bit “Chunky” was not spreading as nicely as yours pictured. 3rd batch I tapped the tops with a glass and PERFECT cookie! I have found that by using parchment paper in my baking that I seem to get a much better result as well. I have never left a comment on a recipe before but this one was great with no ingredient adjustment. Thanks for the post!

    • March 24, 2014

      Cindy– I love hearing feedback like this, so thank you for taking the time to comment! I am glad you were able to find just the right adjustments for your oven :) Enjoy!

  44. Lindsey permalink
    March 29, 2014

    I love these cookies, they are seriously so good. Mine only needed 10 minutes. Usually recipes give you a time and it takes way longer to cook. This may sound weird but it is amazing, I added some potato chips and chocolate chips to mine, they were amazing! (I did not add the 1/4 tsp of salt) I saw this idea on sorted food.

  45. March 30, 2014

    Found your recipe on Pinterest. Made them today and they are ah-maze-ing!!!! Thanks so much for sharing!!!

  46. Winner Chicken Dinner permalink
    March 30, 2014

    I love this recipe. I’ve made it over and over again. Today I decided to mix brown sugar and cinnamon and roll the cookie balls in it. Let me tell you they are awesome with brow sugar and cinnamon.

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