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.



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.

315 thoughts on “Soft & Chewy Peanut Butter Cookies”

  1. 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!

  2. 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.

  3. 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.

  4. 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.

  5. 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

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

  7. 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.

  8. 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 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!

  9. 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 🙂

  10. 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!

  11. 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!

  12. 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. 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.

  14. 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!!

  15. 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!!

  16. 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!

  17. 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!

  18. 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!

  19. 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!

  20. 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!

  21. @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.

  22. 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!

  23. 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 🙂

  24. 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!!!

  25. 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!

  26. 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?

  27. 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!

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