Soft & Chewy Peanut Butter Cookies

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.

Butter

Sugar

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

Mixed

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!

Dough

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.

Puffy

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

Cooling

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.

http://www.everydayhomecook.com/2011/08/soft-chewy-peanut-butter-cookies/

315 thoughts on “Soft & Chewy Peanut Butter Cookies”

  1. These.look.amazing! I JUST did a post the other day about soft cookies versus crunchy ones, and how soft ones win every time. I am so glad to have come across this recipe – I’m going to try them asap. Thanks for sharing!

      1. I’m not sure I did this right. My dough is super sticky, perhaps I over mixed??? I hope they still turn out good.

      2. Double-check your amounts. Next time, don’t add the milk and see if it’s sticky. Chilling the dough might help it not be as sticky.

    1. they still turned out good. I just used a spoon to roll them in the sugar for less messiness. Thanks so much for the recipe. My hubby loves them!

  2. These look really good. I have never made pb cookies before so I found a recipe and tried it they are good but would like to try soft. I just have a question one of the tips in the hard cookie recipe said if your PB is a little on the oily side ( like Kraft, Skippy etc..) to 1 1/2 cups of flour do we need to do this for these or no? also I used salted butter so they just said cut back on the salt you put in. Is it better to just use unsalted butter?

    Thank you

    1. Hmm… I’ve never heard that about the oily-ness of the peanut butter. But, if you do use salted butter, definitely cut back (or omit) the 1/4 tsp salt.

      Personally, I like unsalted butter better because it allows me to have more control over the salt in the dishes I make. However, salted butter does keep for longer in the refrigerator. But, I have never found a time that I had butter around long enough for it to go bad 😉

  3. These cookies are amazing. First try and they turned out perfect. I have never gotten so many compliments on my cookies! Thanks sooooo much!

  4. I have been searching for a good peanut butter cookie recipe for a long time. Every time I make them I try a new recipe hoping it will be a keeper. This is the one!! I added chocolate chips for my husband, as that is his all time favorite combination. He loved them. They are delicious. Thank-you…this recipe is going in my cookbook and will be used for a very long time 🙂

  5. These cookies are incredible!!!! This is the best peanut butter cookie recipe ever. Would you happen to have a recipe for chewy chocolate chip cookie? Thanks again!

    1. My recipe for chocolate chip cookies is located here. If you under-bake them a little, they are chewy. However, they don’t stay as chewy as the peanut butter cookies do. I am so glad you like the peanut butter cookies 🙂

  6. Hi, These cookies look amazing, and I can hardly wait to try them this weekend! I noticed in your pictures that you have a plunger type measuring cup with the peanut butter in it. I am curious, how do you like it?? Does it work well, is it hard to clean?? Thanks for what looks to be a great recipe!

    1. I absolutely LOVE the measuring cup! I have two of that style… One is a maximum 1-cup measure, and the other is a maximum 2-cup measure. They work perfectly for sticky things like peanut butter, honey, mayonnaise, and shortening. They come apart into two pieces, so they are very easy to clean. I definitely recommend having one if you do much baking/cooking with anything that’s the consistency of the things I mentioned.

      Let me know how the cookies turn out!! 🙂

    1. I always have 2% on hand, so I suggest something in the middle 🙂 Personally, I can’t drink skim milk because I think it tastes too watery. But, I think you could probably get by with skim if that’s what you have on hand.

  7. Are you kidding me?! These are incredible. I made them this afternoon with my 5 year old son, simply because we had all the ingredients. I googled “peanut butter cookie soft chewy” amd lo and behold, here it was. And boy, did it deliver. Best cookie ever. Bookmarked!! Thanks for the terrific recipe!

  8. The dough was delicious, and the final baked cookies were also delicious! I love that you showed pictures of what it looked like at the different phases of making them. Thank you so much!!!

  9. I made these Monday night, but added Ghiradeli milk chocolate chips to them. One word comes to mind…DIVINE! My guy couldn’t stop eating them.

  10. This recipe is originally from the Magnolia Bakery Cookbook – minus the 1/2 cup PB chips and 1/2 cup chocolate chips. Just in case you wanted to credit them.

    They were pretty good!

    1. Thanks for letting me know that it appears elsewhere… I actually have never read nor seen that cookbook! I’ll have to check it out some time.

  11. Just made these for a school function and they are AMAZING! I have three boys and they said I could make plenty more! I added 1/2 c Ghiradelli choc chips and didn’t have a full cup of PB so I added about 1/4 c Nutella.
    All I can say is YUM-O! Next to my grandmothers recipe this one is the best! Thank u for sharing!

  12. I’ve been looking for a chewy cookie recipe that works, for so long and this worked really well. Thanks so much for sharing 🙂
    Being British the cup measurement confuses me and online metric converters all give different results, so for any other Brits out there, I used 115g butter, 225g peanut butter, 110g dark brown sugar and 160g plain flour and bicarnoate of soda for the baking soda – everything else as stated in Alicia’s fab recipe.
    I’d love to make cookies for a friend with a peanut allergy, could you substitute the peanut butter for more unsalted butter of the same weight if you were changing the flavour to something like white chocolate and sour cherry, or would you need less Alicia?

    1. Thanks for sharing your measurements, Caryn! I have not ventured beyond our cup/spoon measurements, so it is helpful to have conversions when someone takes the time to do them.

      I haven’t ever tried to make this recipe with a peanut butter substitute, so anything that I suggest may not give you the desired results! I think a straight substitution of more butter might yield a greasy cookie. If your friend is not allergic to hazelnuts, you could try to sub Nutella and have a chocolatey cookie. Other than than, I don’t know what to suggest. I’m sorry that I’m not of more help!

  13. OMGosh! This is the recipe I’ve been looking for! They taste like “Grandma’s” brand soft PB cookies, which we won’t buy since they added hydrogenated And canola oil (or did we just not notice it before?)

    Anyway, the first batch I made resulted in SEVEN DOZEN crunchy cookies. I think I made the dough balls to small (slightly bigger then a marble) lol. The second batch I made I increased the dough ball size (to about a rounded teaspoon) and it made only 5 dozen, and they turned out perfectly soft and scrumptious! I also omitted dipping them in the sugar when I made the second batch as we didn’t like them dipped in sugar the first time.

    Thanks again! I’ll be using this recipe my whole life. 😀

    1. Wow! 7 dozen is a bunch! I wouldn’t be able to do bite-sized cokies like that, because I would eat too many 😉 Great to hear the cookies are a hit!

      They also freeze well (baked or unbaked) if you don’t want to have so many on hand at a time. 🙂

  14. Just made these, and OH MY! I’ve been looking for the perfect chewy peanut butter cookie recipe, and these are fantastic!

  15. Absolutely delicious! I even made some with oreos inside! The baking time was a little different of course, but they turned out fantastic. Thanks so much for sharing this recipe 🙂

  16. I just tried making these and the mix was a little dry after I added the flour. I only had whole grain flour. Does it make a difference in consistency when you use whole grain flour vs. all purpose white flour?

    1. I have only ever used all-purpose for these cookies. I can imagine they would be a little bit drier/tougher with only whole grain flour. You might try adding a tiny bit more milk (about a teaspoon at a time) to help compensate for the dryness.

  17. Wonderful recipe! Wow! Love the texture.

    I rolled them in Turbinado sugar instead of granulated and I split the batter up and did half with mini chocolate chips.

    Thank you for this! Very delicious.

  18. I just made these, and they are currently cooling on a rack. But that didn’t stop me from taking a few bites 🙂 They’re sooo good. They’re flavorful, moist, melt-in-your- mouth, and will probably be chewy once they cool a bit more. thanks for this awesome recipe!

  19. These are literally the best peanut butter cookies ever. I ended up with exactly four dozen, which never happens to me. I made them an hour ago and my family has already eaten half of them. Thanks SO much!

  20. I just came across your site when doing a google search for “soft and chewy peanut butter cookies.” I made these last night and I’m already planning on making them again. These were seriously the most delicious and soft peanut butter cookies I have ever made!

  21. I don’t even know what to say!!! These cookies are amazing! This recipe will be added to my personal recipe book, to be used forever! I added a whole bunch of extra-mini peanut butter cups ~ WOW! Thank you!

  22. I love PB cookies and am always looking for the perfect recipe I just made this one and my dough was super soft I could not roll it into balls so I just spooned it any suggestions????

    1. The dough is pretty soft, but it should not be super sticky. I would just make sure you have enough (and not too much) of all of the ingredients. You could also try refrigerating it for a little bit (start with 30 min) to make it a little more stiff. Hope that helps!!

  23. These are exactly what I was looking for!! I made a batch of peanut butter cookies the other day and they turned out hard as rock. So I set out to find a recipe that was better and actually edible. I found it with this recipe, they are amazing! Soft, moist and full of peanut butter flavor. They were a huge hit in my house. Thank you for sharing this recipe!!!

  24. These are fantastic! I added chopped up Reese’s PB cups to my dough along with a bit of cinnamon- by far the best PB cookies I’ve ever made! Thanks for sharing 🙂

  25. These are so good! Best peanut butter cookies I’ve had. And I had way too many 🙂 I actually only used 1 cup of flour and it was perfect for me.

  26. These cookies are so good!!!!! I had made them for one of my cousin, but she never got them because my mom, sister, and other cousins ate them all before she could get to them.

  27. Oh wooooow! Im huge fan of chewy cookies. I just made them they are PERFECT! I used almond butter instead of peanut butter = the best cookies I´ve ever made!

    This recipe is so easy and yummy I could make them every single day. But I won´t do it because I don´t want to fight against myself trying not to eat the 3 dozens and end with 20 extra pounds.

  28. How small are you making these to get 4 dz? I didn’t make monster sized cookies but I still only got 32 cookies.

  29. These look delicious! Normally when baking you mix the wet and dry ingredients separately then incorporate the dry into the wet. Is this also the case with these? It didn’t specify and made it sound like you just add the dry ingredients separately into the wet. I just wanted to get the details to make sure they’re perfect the first time. Thanks!

    1. Hi Megan! I usually add them (flour, baking soda, baking powder, salt) to the mixing bowl at the same time, and then mix just until it all comes together. You could mix them in another bowl and dump them all in at the same time, too. Hope you enjoy them!

  30. I had made this PB cookie recipe and my friend was like “O M G” this is by far the best yet you’ve made and it’s amazing……I had to say “REALLY” great! But I’m not sure why it came out way too soft and was not able to roll, so I spoon it out into the sugar. And she said I best not change anything, it’s just the way she prefers it…….lol. Little she knows I’m with the issue of rolling the dough….thank you so much for sharing such wonderful soft cookie recipe.

  31. I have made these cookies twice now. Everyone who tries them says they are THE BEST peanut butter cookies ever. Thank you so much for sharing this recipe!! 🙂

  32. I’m not a huge peanut butter cookie fan…usually they’re too crunchy and dry for my liking. I’ve never had a chewy peanut butter cookie before. My husband’s favorite sweet thing is peanut butter cookies and this recipe makes us both happy! He gets the peanut butter taste that he loves and I get a soft and chewy cookie! It’s awesome!

    1. If you ever make cookies that are too crunchy, put a slice of bread into the cookie jar or the cookie tin. The cookies absorb all of the moisture from the bread, and whullah! moist, soft, cookies!! 🙂

  33. These cookies are beautiful. They have such a nice texture, and I LOVE peanut butter cookies. So good! I can’t wait to make them again!

  34. I just made a double batch of these peanut butter cookies and they not only taste perfect, they look perfect too! Thanks!!

  35. Really good fantastic recipe! I got the best cookies I have ever had! Everyone just love my cookies! Thank you for letting me be a baker one time!

  36. I sub. whipping cream for milk and topped them with chocolate toffee bits. They didn’t make it through the night.

  37. REMEMBER TO USE SUPER SOFT BUTTER AND SUPER SOFT PEANUT BUTTER! Because I did not so the cookies didn’t spread as they should in the oven so instead I used a fork to flatten them down!

  38. Made these last week, they turned out perfect….today I’m adding some Choc Chips for an added treat, although they don’t need any enhancements! Thanks for the recipe!! ; )

  39. I have tried recipe after recipe and I never can find a good one. Until now.. These taste better than the cookie shops!! Thanks so much for posting!

  40. I came across your recipe from the wonderful world of Instagram! One of the blogs I follow posted a picture of them and linked back here. I made them last night and one of my friends claimed them to be the best cookies he’s ever eaten. Thanks for sharing and making me look good! 🙂

  41. I normally don’t leave comments when I find a recipe online…but I had to thank you! These are delicious! It was 2 am and the weather has been cold and rainy here and I was feeling the baking mood strike. I was looking through the cabinets and seen peanut butter…with a strange 3 item recipe on the back (no flour even) I was baffled so went in search of a good recipe and found this! My fiance was so excited he helped me bake so he wouldn’t have to wait for the following day to try them! Good night, good cookies, thank you! And baking more tomorrow, I have a double batch of dough, and there is loads left! This is bookmarked!

  42. They are baking in the oven at this very moment 🙂 and they look and smell delicious 😀 I think I made them a bit bigger than yours though… ’cause I don’t have 4 dozen, more like 3 1/2.I’ll let you know on how they taste 😉

    1. They taste amazing! I would however reduce the amount of sugar just a little bit ’cause for me they are just a tiny bit too sweet (but not repulsive sweet or something like that!!!). I had dough left so I baked a second bash of cookies and I didn’t roll those through the white sugar to see if that was better but I like the ones I did roll in the white sugar more (also they look better, as if they are sparkling 😉 so I will definitely make these cookies again but reduce the amount of sugar in the dough next time. I must admit that these really are the best peanutbuttercookies I ate in my whole life. Also my mother-in-law does not like peanutbutter at all but she liked the cookies 😀

      You have a fan in Belgium 😀

  43. Due to popular demand of colleagues and family I made the cookies again, a double bash 😀 (and to be honest I craved for them again too :p ) Though for some reason they turned out to be a little bit more flat this time 😮 I added like a pinch less sugar but that can’t be it, can it? Ah well, flat or not, they still taste yummy 😀

      1. Ah that could be it! The first time I forgot to get the butter out of the fridge before starting on the cookies and this time I took it out so that it would be room temperature. Well around 35 people tasted these cookies and only 3 people didn’t like them but they don’t like peanuts and peanutbutter so off course they wouldn’t like them 😉

        One of my boyriends colleagues is allergic to gluten and she was so sad she couldn’t taste the cookies so I promised to try and make them with glutenfree flour next time. I hope they’ll be just as yummy then 😉

        Thanx for sharing your delicious recipe with the world 🙂

    1. Valerie, I made them gluten free today! I used buckwheat flour, cornstarch, and sorghum flour, with a little xanthan gum. But I am sure an all-purpose gluten free mix should work just fine!

  44. Hi Alicia – I absolutely love this recipe. Anytime I’m in the mood to bake cookies this is the recipe I turn to cause it’s the best! Question for you – can you make the cookie dough a day in advance and leave it in the fridge overnight and bake the next day? Have you ever done this?

    Heather

    1. Good question! I have never refrigerated the dough overnight to bake the next day. However, I have rolled the dough into balls, rolled them in sugar, and stuck the uncooked pre-rolled cookies in an airtight bag for the freezer, and baked at a later date. I would imagine that if the dough freezes, it would also do fine in the refrigerator overnight. Glad you like them!

  45. Hi, just made these cookies for the first time and they’re pretty good! Except mine turned out flat too..and i followed the recipe exactly as followed. But other than that, the next time i make these cookies i definitely will be using this recipe!!

    1. Generally, I start with a mixer and finish the dough by hand. But that’s just a personal preference! If the butter is room temp, it should be easy to mix by hand. I have never tried it, however!

  46. made these last night. doubled the recipe, used crunchy peanut butter, and added a bag of peanut butter chips. Possibly the best cookies I have ever made.

  47. Have had a craving for pb cookies all weekend, this one looked like it fit the bill when I searched for a recipe for chewy ones. Just learning how to use my new Kitchen Aid mixer so making these was also a test run for that. The cookies baked up so well, I’m eating them as fast as they come out of the oven. I’ll be bookmarking this for the holidays, I think they’ll be great with add-ins like chopped nuts, Heath toffee bits, or M and M’s. Thanks for a sure proof recipe.

  48. My cookies looked just like yours!! Thanks so much…I finally got rid of my PB cookie craving:o). I made 1 dozen, then rolled the rest, put them on a cookie sheet and froze them for another day!

  49. I’m getting ready to put a batch in the oven 🙂 I’m experimenting by adding 3/4 c. of chocolate chips. I hope I don’t ruin your recipe 🙂 If its not good, I’ll try it your way tomorrow 🙂

  50. Both of my children have peanut allergies and have never had PB cookies. I made these with a product called Wow! Soy Nut Butter (best PB substitute ever) and, according to my daughter, these are the best cookies she has ever had!!

  51. Yummm! Excellent recipe, exactly like a chewy triple ginger cookie I make. Not sure they will last long enough to determine if they stay chewy after a day, but they are amazing.

    I only made one slight variation in the recipe. I rolled the unbaked cookies in a mixture of 1/3 cup dry roast peanuts and 1/4 cup of sugar-pulsed in food processor to resemble a fine meal.
    Makes for a sweet but salty outside coating.

    And for high elevation baking-bake for 16 minutes

  52. This is my favourite peanut butter cookie recipe so far! I added 3/4 cup of semisweet chocolate chips to it which was delicious!

  53. Just made them by pressing the batter into a 9X13 pan and sprinkling with the sugar (jiggled it around and through out the excess). I cut them into bars – awesome!! Great recipe and it only took 30 min from start to finished cookie!

  54. I made this recipe today. I am sure normally they are great but I melted the butter by accident instead of just softening it. I am assuming that’s why the cookies were very greasy and flattened instead of just looking soft and chewy. Any tips for softening butter not using the microwave? Cause the microwave just melted it…

    1. I always put butter out on the counter at least 30 min before I plan to use it. If I forget, sometimes setting it on top of the oven while it’s preheating works. If you have to use the microwave, I suggest using a very low power (50% tops) and check on it every 10 seconds or so.

  55. I was also suddenly craving a chewy PB cookie, I prefer chewy over crunchy on all my cookies. I’m going to make these today for when my kids come home from school!

  56. I just thought I would pass along that I used my own blend of gluten free flour (and I halfed the recipe since I didn’t have enough peanut butter) but they came out BEAUTIFULLY! I had to bake them about 20-25 minutes but they came out lightly crisp on the outside and delightfully chewy on the inside! Beautiful golden brown bottom and sparkly with sugar! I am very happy that these came out so well with the gluten free flour substitute! 🙂

    1. And this is the recipe for the gluten free flour – I use it in almost every recipe and most of the time, it turns out BETTER than traditional flour! This recipe was found online and tweeked to personal preference:

      2¼ cup white rice flour
      ¼ cup potato starch flour
      2/3 cup tapioca starch flour
      ¾ cup sweet rice flour
      1/3 cup cornstarch
      2 teaspoons xanthan gum

      The MOST important thing you can do is is sift the flour * A LOT * – I used to use a hand sifter and sift the batch at LEAST 15-20 times, now I have a vitamix and I just blend it like crazy and it comes out literally steaming hot! It’s finer than traditional flour, which I think is the key to a successful gluten free recipe! (This recipe will NOT work with a white cake for some reason, or pancakes, but it’s beautiful in a chocolate cake, cookies and fillers in recipes when you only need a Tbsp such as a crisp!)

  57. I made these cookies today and they turned out great! I made the dough balls a little too big in the first batch I made so I left them in the oven for the full 12 minutes. Nine minutes were all the following batches needed!

  58. I’m from Brazil, and I’m not very good at english, but I’ve come to say I made this recipe today and it was delicious! Thanks for that.

  59. These are to die for! I agree with Jessia, my boyfriend and I finally have a common like for the peanut butter cookie! I think the key is to stick to 10-12 minutes, that’s what makes them chewy and delicious.

    Thanks for the recipe:)

  60. Avid baker. ABSOLUTE best PB cookies EVER!! Perfect in every way. Done searching! My adult daughter loves oatmeal so we added 3/4 cup of old fashioned oats. OMG, these cookies are addictive!

    1. Delicious recipe as is!! Added good quality choc chips along with the old fashioned oats and rolled in turbinado sugar second time I made them. Baked 10 minutes and cooled on sheets 10 minutes before setting on rack. Fabulous texture and flavor.

  61. I’m looking for a soft peanut butter cookie recipe that I can use to create awesome peanut butter chocolate chip bacon cookies. I’m hoping this recipe can be modified to accommodate. I was thinking of using chunky peanut butter and mini chocolate chips. Think it will work?

  62. If you have cookies that are going flat you can try 2 things:

    Make sure the cookie sheet is completely cool before you add the new batch of cookie dough (the warm sheet will cause the butter to melt & resulting in a flat cookie). If that does not work, or is not the cause-add a heaping tsp of cornstarch to the dough. You may have to experiment with the amount as every recipe is different but I have found that it works for me.

  63. These are by far THE best peanut butter cookies I have ever made! My daughter is a picky eater, even when it comes to a cookie and she loved these and kept asking for more!! I am so happy I came across this recipe! It is a keeper and the only peanut butter cookies I will make from here on out!

  64. Oh my goodness!!! These are fabulous. I am on a strict low carb diet. But one of these cookies were so worth it. My husband and kids love them too. I used sugar free torani english toffee syrup in place of the vanilla and splenda blend for the sugar. These are now a christmas tradition. Thank you for sharing.

    1. I’m sorry to hear they disappointed you! Did you make any substitutions or alter the recipe? Also, make sure to not over-bake them, otherwise they could dry out and no longer be chewy.

  65. Hi there! I made this too and i feel like the sugar didn’t mix well with the peanut butter. It was sandy. I followed everything to a tee. Do you know what it could be? THanks for sharing your recipe!!

    1. So sorry to hear they didn’t work out for you. I’ve made these quite a few times and never had a problem with them being sandy. Without being in your kitchen with you as you made them, it’s really hard to tell what might have happened. Thanks for reading, anyway! I hope you find another recipe that you like!

    2. Your butter was probably too cold. Try warming in the microwave your 10-15 seconds. Or, stir the two t/g then warm for 15-20 seconds. Always helps me.

    3. I just made these cookies twice. The first time I made them they came out very sandy. The dough was dark brown and nothing like the picture and they kind of turned into crispy puddles. Then I looked at all the comments and thought I had to be doing something wrong since everyone else loved them so much so I made them again. This time I didn’t mix the butter and peanut butter as long and after I added the flour I only mixed it until it was combined (the first time I think I mixed it for too long). The second time they came out perfect! 🙂 So maybe try mixing less?

  66. These were fantastic! Easy to make and were a HUGE hit at my house…..I’ve been making them all week long at my kids’ requests!

  67. wow thank you for this recipe!! my mom eats gluten free, so I put rice flour instead of all purpose and they they turned out just yummy! like you said they were soft and chewy (:

  68. These cookies were pretty good, but they definitely didn’t need to be rolled in the sugar. I tried it with some and it gave them a kind of sandy texture. Instead I tried rolling some in dessicated coconut and they turned out much better.

  69. Just made these with the help of my three year old and after a yummy little taste test she gave it her two thumbs up and so did I! They were chewy and absolutely delish!!! My daughter Amélie thanks you for the recipe!

  70. These are the best peanut butter cookies and very easy to make..I love that! My son’s teacher loved these on his snack day. She shared with another teacher and that teacher said, ” I want that child’s name, I want him in my class next year!” I wasn’t surprised by their excitement. Now I’m getting requests for the recipe and I’m happy to share it!

  71. I started to preheat my oven then mixed the butter and peanut butter together. I could still see some butter so I threw the bowl into the oven for 40 seconds. Mixture was not completely melted but had definitely started to melt. I then followed the recipe exactly. I put two chocolate chips in the center after baking while they cooled the 3 minutes on the sheet. These cookies came out fantastic. I will be making them again today as they went quickly. I only got 36 cookies instead of 48 but they were some of the best peanut butter cookies ever.

  72. I tried this recipe an hour & a half ago without a problem. Everything mixed great, however; I did not have any milk so I used water instead. I have to say, they are by far the BEST peanut butter cookies I ever ate! Even store bought ones! I shared the link on my Facebook for my friends & family. For those who say the mix is dry, it’s probably because the butter was too hard like Kelli said. If you hold some in your hands for a few seconds your body temperature will heat it up, then roll into a ball 🙂 Thank you Alicia, for taking the time out of your day to post this recipe!

  73. I don’t know what the few bad reviews are talking about. These cookies are ridiculous. This recipe gives exactly what I want out of a peanut butter cookie. Lots of peanut butter flavor and chewy soft texture. I chose not to roll the dough in sugar, but honestly I think that’s just a finishing touch preference. Delicious! Thanks!

  74. I was looking for a good, chewy peanut butter cookie recipe. During the search, this was maybe the fifth or so link I looked at. I decided to go with it above the others I opened mostly because of the pictures. I love seeing pictures of the process, not just the results, and these are pretty good pictures! I stuck to the recipe except that I didn’t roll them in sugar because, traditionally, it’s too sweet for me. I don’t think the extra sugar would have made them too sweet, as without it they are a little under sweet, but just the way I like them. The texture is soft and slightly chewy. The real winner is the flavor, appropriately peanut buttery and the background of the vanilla rounds it out nicely. Thank you for sharing this wonderful recipe!

  75. These came out amazing!! I don’t often eat peanut butter cookies because I can’t find ones that perfectly satisfy the craving, but these do! So good. I used chunky peanut butter for added texture.

  76. I realize this recipe was posted many moons ago but I wanted to say thank you for the recipe. I made these this afternoon & my son-in-law gave them rave reviews for flavor. I made sure my butter was soft & discovered that you have to REALLY beat the butter/pb/sugar mixture. I had read the reviews & discovered the sandy texture. I kept beating it & it smoothed out beautifully. However, after adding the dry ingredients, my dough was crumbly. I added a bit more milk & peanut butter to change the texture & that seemed to do the trick. Curious – I’ve had MANY ladies tell me you must use JIF PB for cookies. I don’t like to use JIF because of the ingredients. Any opinion?

    1. Hi Michelle! Even though I posted this recipe a while ago, it continues to be a favorite! I have not tried this recipe using a brand or style of peanut butter other than JIF or Aldi’s store brand. I am curious, too, as to what other brands and styles of peanut butter others have used. As to the texture, the dough should be really light and soft, but it shouldn’t be dry and crumbly. I hope that helps, and that we hear from others who used different peanut butters 🙂

  77. New favorite peanut butter cookie recipe!

    I love chewy cookies and needed a chocolate fix… only had a small amount of dark chocolate chips left in the fridge, so after I baked these cookies, I topped them off with the chocolate chips, perfect!

    I substituted margarine for the butter and had NO vanilla extract on hand, and they were still great!

    Thanks for the recipe!

  78. This recipe was fantastic! I’m going to continue to use this when I make peanut butter cookies! I did have an alteration I used silk coconut milk 2 tbsp instead of one and these cookies turned out so delicious. I also use the planter’s natural peanut butter which turned out well! Thanks for the recipe!

  79. GREAT COOKIES!!! Me and my bestie were kinda worried that they might turn out really sandy, here’s a tip, don’t roll them in sugar. They already have enough. Result=really tasty

  80. The Cookies were super tasty, And it is defiantly true that they should not be over cooked! Also make sure to not roll them in sugar because it can make them sandy! They taste even better if you use organic or natural peanut butter!
    Thanks for the recipe!!!!

    :0

    1. Alice– Lots of people choose to not roll them in sugar, and say they still turn out great. I’ve always rolled them in sugar, but just to make them a little extra special!

  81. First time I made them I rolled them in sugar and pressed a Hershey’s kiss in the centre. Of course they were awesome! Made them again tonight and used 3/4 cup dark chocolate almond butter and 1/4 cup crunchy peanut butter. Used a melon baller scoop to get them uniform and they kept their exact shape…didn’t spread out or flatten…interesting and totally delicious!

    1. Hi Jan eis, I’m sorry this recipe didn’t work out for you! Please know that I test recipes quite a few times before I declare them as “good enough to blog about”. I’ve made these quite a few times and never had problems. Without being in your kitchen while you made them, it’s difficult for me to say what may have gone wrong. I hope you find a recipe that you like next time!

      1. I am not sure how you got 4 dozen out of this recipe!! They must have been mighty tiny cookies.. I will find a better recipe..

      2. I have a small cookie scoop that I use, and it holds about 1 tablespoon of dough. The dough is about the size of a large marble before baking. I would imagine that making them up to about ping-pong ball-sized would work out OK, but of course you would get fewer cookies.

  82. I never comment on blogs ever, but these cookies are so fantastic that I just had to. I’ve used almost every type of ” nut butter ” out there and they always turn out the same! Soft chewy and delicious! You have restored my love for peanut butter cookies as I had despaired of ever finding one that tasted good!

    1. I am so happy to hear you like them! I also am glad to hear that the type of nut butter used doesn’t affect the final cookie 🙂 Thanks so much for sharing!!

  83. I have made these cookies 3 times in 2 weeks and they are the best! I generally wing it with cookie recipes but these ones need to be prepared exactly as directed for the best results (perhaps that is the problem some others are having). Although, I admit that I omit the sugar rolling and criss cross them so they are just like my childhood favourites.

  84. These were yummy! I had to pin them. I think I’ll freeze them and bring them to my class next Friday. My grad students seem to like almost anything I bring them, but I have a feeling they’ll praise these!

  85. I’ve made these twice, with creamy and chunky peanut butter, and each time they come out amazing! My only complaint is that I end up snacking on too much dough, and end up with fewer cookies!

  86. I have been searching for a PB cookie recipe for quite some time. Unfortunately, my family’s recipe got lost somewhere along the way throughout the years. I grew up with my mother making approximately 20 dozen of the (along with tons of other treats) for the Christmas holidays when all my siblings (12 of us) and our mates and kids would gather. I am spool looking forward to makingthese tomorrow! I will let you know if this recipe becomes the new “Counihan family secret recipe”! Tee hee hee! Thank you!!!

  87. I’ve made these cookies 3 or 4 times now. They are fantastic! Everyone loves them. My cookies look as good as the ones in the picture. How often does that happen with a recipe?! lol Thank you for sharing. Going to make more today for some soldiers coming home from an extended training.

  88. Did not like them my husband likes chewy cookies this our to soft and two surgery their like surgar cookies they taste good but not the right testure.

    1. You could definitely try it! I think right before rolling them into balls (when I mention if you want to add chocolate chips) would be the right time to add them.

  89. So I made these cookies yesterday and I have to say that they are probably the best I’ve ever had !! Nice and chewy on the inside and crunchy on the edges. I decided not to roll them in the sugar and they were still good. 😀

    When I made my dough it seemed a little dry and crumbly so I added about a table spoon of water and it was easier to roll but my cookies were flat and a touch greasy (but still very tasty !)

    Is the dough supposed to be a touch dry and crumbly ? If not what would suggest ?

    I baked my cookies on parchment paper (like I always do), could that have been the cause of the greasiness ? Maybe greasy isn’t the right word, perhaps buttery ?

      1. No substitutions followed the recipe. Only thing I forgot to mention is everything I used was organic and the peanut butter was a bit watery in consistantcy.

  90. I thought I would share this because it was amazing!
    I have made these cookies twice, once as is and last night, I was missing an ingredient so I had to modify.
    My hubby was on his way home from work I told him to pick up some peanut butter because we were out. Well they didn’t have any peanut butter at the gas station, so he comes home with 6 king size Reese’s cups! So I was like uhm okay.. I made the recipe as is and I diced the Reese’s up and threw them in there. Omg they were great! They tasted like a mixture of peanut butter chocolate chip cookies. Definitely dangerous..
    This is a wonderful recipe, always comes out soft and chewy! 🙂

    1. I have to say, I’ve never heard of substituting Reese’s cups; I’m so impressed that it worked! They sounds like an amazing addition (even if you do have peanut butter 😉 ).

  91. These cookies were amazing! I made them miniature and just added a couple of mini chocolate chips to the top of each ball. Oh and I didn’t roll them in the sugar. Just scrumptious! To the people who complained that the dough seemed sandy, I thought so too, for a really long time, but I just kept mixing and mixing and eventually it smoothed out and became creamy. Very good, and I will definitely be making these cookies again!

  92. Omg omg omg!! MY ABSOLUTE FAVORITE PB COOKIE and I have tried quite a few recipes. I’ve made these a bazillion times and they come out perfectly. For some reason, your sugar isn’t incorporating into the butter. I microwave my butter on DEFROST mode for about 15 seconds. Make sure your dough is fluffy. The last two times I’ve made them I added 3/4 cup of chopped dark chocolate, 3/4 cup old fashioned oats and rolled cookies in turbinado sugar. Try it! They are gorgeous.

    1. I use organic sweet cream salted butter. I usually let my butter sit on the counter over night or all day, so its room temp then I put it in the microwave for like 15 seconds !

  93. Just warm out of the oven….sorry to say, they are fabulous and have blown my diet plans out the window for today….I cooked mine for 14 minutes. I am at sea level so not sure where the others live, altitude may make a difference?

  94. I just made and they are delicious. Will be my only pb cookie from now on. You bite in and it is a firm cookie but oh so soft and good!

  95. I read all the reviews for this Soft & chewy Peanut butter cookie recipe posted by Alicia. I’m going to baking some soon and hope that I get rave reviews for these cookies. They sound delish. I do have one question…do I use Dark brown sugar or Light?

    1. Marcella- I have only used light brown sugar with this recipe. I don’t think dark brown sugar would change the flavor too much if that’s what you have on hand, though!

      1. Thanks Alicia, I will definitely let you know how they turn out. Thanks for sharing your recipe.

  96. Best peanut butter cookie i ever made!!!! This will deffinately goes to my most favorite cookie recipie and i will sure makimg tons of this again and again!!!! It’s chewvy, moist (not dry like other PB cookie did)…i wiuld suggest to bake it at 10-11, when i leave them in the oven, it got out too brown and a bit hard (of cause if you like chrispy style)

    1. I must agree this is the Best Peanut Butter cookie I have ever tasted. I tried this recipe for the 1st time yesterday and the cookies came out moist and chewy and very peanutty. I will definitely keep this recipe.

  97. My sister is the one that makes cookies because mine always turn out bad. Well, I followed the directions to a tee and they were wonderful. My sister said these are the best peanut butter cookies that she’s ever had and my sister can really cook. Thanks, now I have one up on her.

  98. 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…

    1. 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

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

  100. 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.

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

    1. 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 MyFitnessPal.com 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!

    2. 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…

      1. I found this super helpful – diabetics have to count carbs and this saves working everything out like I usually have to! 🙂

      2. Sugar comes cane sugar, not from beets. Where did you get your information or may I suggest you go to the cane fields in the St Kitts to see sugar cane up close.

      3. Hi Ruth! Valerie is correct– there is beet sugar, too. My husband actually grew up on a sugar beet farm in NE 🙂 I never knew about sugar beets until I met him!

  102. 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 🙂

  103. 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?

    1. 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!

    1. 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!

  104. 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!

  105. 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.

  106. 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.

  107. 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!!

  108. 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!!

  109. 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!

  110. 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!

  111. 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. 🙂

    1. 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!

  112. 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!

  113. 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.

    1. 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!

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

    3. 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.

    4. Sounds like your oven might need a tune up! I live in Spain and our oven temperature is constantly changing even when I have it set to a certain temperature. So for these cookies (and ANY baking I want to do) I have to sit and watch it. I like these cookies because they are done between 8-12 minutes so I just check them every minute and when I see a TINY bit of browning on the top I take them out. Sometimes they are done in 8 minutes and sometime they are done in 11 minutes. Not the fault of the recipe…just the fault of the oven. These cookies are now a family favourite!

  114. @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.

  115. 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!

  116. Hello,

    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?

    1. 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 🙂

  117. 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!!!

  118. 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!

  119. 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

    1. 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?

  120. 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!

    1. 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!

  121. 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.

  122. 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.

  123. My husband and I LOVE this recipe! I don’t roll the cookies fully in the sugar, I just dab the top of the cookie with sugar. We are Canadians living in Spain but all of our friends that try these cookies just love them!

  124. I had a craving for peanut butter cookies, but I can’t eat peanuts and I had a bad toothache that was preventing me from eating anything crunchy. I came across this recipe, and using “Wowbutter” as a replacement, I made these cookies.
    I have got to say, this is honestly the best cookie I have ever tried. Even without real peanut butter, they turned out absolutely wonderful.
    I baked the first batch not quite long enough so they were super crumbly, but I love that so I didn’t mind. I baked the rest a bit longer to get a bit harder for my boyfriend, and he loved them.
    Thank you so much!

  125. This is the one! These really are moist and chewy. I have been searching for that in a peanut b. cookie forever. Thanks!

  126. Hi there,
    A friend made these and they were absolutely amazing! Hands down the best pb cookie I’ve ever had. Has anyone ever tried making these with all natural peanut butter?
    Thanks,
    Em

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

  128. 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.

  129. 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

  130. I looked & looked for the perfect PB cookie recipe & oh my goodness is this it!!!! I am slightly challenged when it comes to making cookies of any kind but every single cookie turned out picture perfect! Thanks for the yummy cookies 🙂

  131. Oh my gosh! I just made these and tried them, they are soooo good! The best peanut butter cookies I’ve tried, my kids will be so excited when they come back from school, thanks for the recipe! I made them just like you said, soft and chewy yum!

  132. I just made these, OHMIGOSH they are so good! They really are soft and chewy. Definitley hanging on to this recipe

  133. I made these cookies and they were very good. I agree that while they may not look done at 10-12 minutes they actually are. They are soft and chewy and very easy to make

  134. Absolutely amazing. Perfectly soft and moist, and great peanut butter taste. I didn’t have brown sugar so I used white sugar with a bit a corn syrup/maple mixed in it as a substitute. I cooked them 12 minutes on parchment paper; it was REALLY hard not to be tempted to overcook them, they will not look done, and they NEED the 3 minutes to cool before you move them. After forming them into balls and rolling them in sugar, I lightly crisscrossed the top with a fork so they actually look like traditional peanut butter cookies. Just absolutely amazing, as soft as Subway cookies, you will not be sorry!

  135. Wow! I don’t normally comment on recipes but had to this time. I had been searching for a really good pb cookie recipe and so happy I decided to make these. Love them – lots of flavour and easy recipe. I decorated some for my Christmas tray – covered half with chocolate and added Christmas sprinkles and snowflakes. Wish I send you a photo. Will be checking out your other recipes. Thanks.

  136. Not that impressed with these cookies. They didn’t melt into flatter cookies but remained quite round. The cookies were very crumbly and many fell apart. I wanted to take them to a party but they were just falling apart.

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