Soft Peanut Butter Cookies

November 19, 2013

Last week, I shared a preview picture on my instagram of what I was baking these pb cookies for: Puppy Chow Cookies. (!) Well, I am nothing if not an indulger of theatrics, so I will let the suspense slowly build for the revolutionary treats on Sunday.

Today – step one. (And fortunately, it is a self-sufficient step that is entirely useful on its own). Peanut Butter Cookies! And soft ones at that. Crunchy and crisp cookies are not in my line of business. These are gooey, chewy, and (insert any other delightful word ending in -ooey.)

Serves 24 cookies

1/2 cup butter, softened
1 cup peanut butter
1/4 cup sugar
3/4 cup brown sugar
1 egg
1 tablespoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda
1 and 1/2 cups flour

Preheat oven to 350 degrees. In a stand mixer, combine butter, peanut butter, sugar, and brown sugar. Add egg and vanilla, continuing to mix. In a separate bowl stir together baking soda, salt, and flour. Slowing incorporate dry ingredients into stand mixer, continuing to mix. Shape into 1 and 1/2 inch balls and arrange on a lined baking sheet. Slightly flatten each ball of dough with a fork. Bake 8-9 minutes. Allow to cool.


4.7 from 30 reviews
  • ½ cup butter, softened
  • 1 cup peanut butter
  • ¼ cup sugar
  • ¾ cup brown sugar
  • 1 egg
  • 1 tablespoon vanilla
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 and ½ cups flour
  1. Preheat oven to 350 degrees.
  2. In a stand mixer, combine butter, peanut butter, sugar, and brown sugar. Add egg and vanilla, continuing to mix.
  3. In a separate bowl stir together baking soda, salt, and flour. Slowing incorporate dry ingredients into stand mixer, continuing to mix.
  4. Shape into 1 and ½ inch balls and arrange on a lined baking sheet. Slightly flatten each ball of dough with a fork.
  5. Bake 8-9 minutes. Allow to cool.



My New Cookbook



  • Seriously the best peanut butter cookies ever.

  • Hilary Price

    Followed the recipe to the letter (except that I added mini chocolate morsels) and they were excellent. I used all the salt and salted butter, but used natural peanut butter. To me, the flavor was just right. It’s personal preference, but the salty/sweet/short (crumbly)pb cookie is the best kind!

  • Vanna

    Okay…. I finally found the perfect recipe that I’ve been looking for. These turned out fantastic! Alittle crisp on the out side and soft and chewy inside. Only thing I did different was cooked it for 6-7 min since I currently have a old oven that cooks hotter.
    Thanks soo much for this recipe!

  • AnnieB

    Made these today in my high-altitude dry-climate Rocky Mountain home. Used half of the baking soda called for and added chocolate chips, because, well, chocolate chips. They were amazing and super soft. Only problem I encountered was that the dough was so dry that it crumbled. I added a little bit of milk and that fixed the problem.

  • Mukta

    I just made these. Wow! They are awesome!! Picking up from the comments I reduced the salt to 1/4th the quantity as I used salted butter.
    Also I made half the batch, but forgot to reduce the egg to half , so they have turned out very fudgy… we love them!!

    My 4 year old just couldn’t stop licking the butter and sugar mixture and then the dough!! I am keeping this recipe.

    I will try more of your recipes.
    Thank you

  • CTeal

    I was looking for a soft peanut butter cookie with lots of peanut butter flavor. Well, this recipe is a winner. I am always reluctant to put salt in baked goods because I use salted butter so I only added about 1/4 teaspoon of salt to the recipe. 5-STAR RECIPE.

  • Victoria

    Made these cookies tonight. A little salty (I did use salted butter though) but very delicious. I will definitely make these again.

  • Anonymous

    Made these. Sooo good and REALLY SOFT! They are very soft and delicate even after cooling. Really yummy and easy recipe i will definitely use in the future. The cookies dont spread much which is really conveinient.

  • Anonymous

    Did not have crumbly dough, though butter was slightly melted. Probably just made mine too big but had to add several minutes. You can taste a hint of salt, but I’m a fan of salted caramel so…these were a hit a my house!

  • Katie

    These are the best peanut butter cookies ever! Thank you so much! I am so happy to have found this recipe. I can’t stop eating them :)

  • Francesca

    Should I use light or dark brown sugar?

    • Victoia

      Light brown sugar is for baking dark brown is for cooking

  • Francesca

    Should I use light brown sugar or dark?

  • Laura

    Made these and they were delicious!

  • Virginia

    I cook a lot and I have never reviewed a recipe before but these are really good! I tried them a little bit flattened with the first tray and forgot to flatten the second tray and they were both wonderful. Thank you! I will be adding this recipe to my list of standby’s.

  • Laken

    Agreed with the below reviews, that the cookies were a bit salty, and they crumbled really badly! Tasted pretty good though. If I make again, I think I’ll use just one cup of flour; I was having doubts as I added the last half cup, because it already looked like it had too much flour. I wish I had followed my gut! Overall, not too bad though!

  • Jolyn

    These were too salty! I’m glad I baked only 4 as a test. Modifications I would make is to use unsalted butter; cut the salt, or add chocolate chips if all is too late!

  • Beth

    Way too salty for my taste. Perhaps I’ll try again and cut the salt way down.

  • Al

    Best recipe I’ve tried for pb cookies bar none. Always a big hit and disappear quicker than you’d think possible. I add a 1/2cup of milk chocloate chips.

  • Awesome cookies have made several times and this time adding peanut butter chips to recipe. Everyone raves about these it’s their favorite

  • jane

    I had an Otis Spunkmeyer peanut butter cookie which was awesome but you either have to buy the cookie dough or find a store that sells them. Sooo..that brings me here after researching recipes on Pinterest and the remarks. ( I don’t hold much for remarks especially the ones where they completely change or add to a recipe.) Whatever…I baked your cookies and they were also awesome!!! So much in fact there is no need to track down Otis’s dough.

    • Rachel Schultz

      That’s great! Thanks Jane.

  • Kandyce

    Hi! The last time I made peanut butter cookies were Christmas 2013 but they were hard as a rock! These were great. I had about a cup of peanut butter left(maybe a little less), but they were so good! Everybody loves them. Mine came out more like a shortbread/crumbly texture instead of chewy(probably due to not enough peanut butter). But NO complaints because I can’t believe how good they taste. Thanks so much

  • I just made these tonight! I am actually watching the last tray bake as I type.

    They turned out great. I was a bit worried that they were too crumbly, but they totally held together as they cooled. One should probably not try and eat the cookies almost before the pan is out of the oven.

  • Nada H.

    I have tried numerous recipes over the last many years to get the perfect PB cookie recipe with no luck….until today that is. Just out of the oven and perfecto-tastes amazing!This one is the money!!Thank you so much!!

  • Thanks a lot for the recipe! :)
    When i made them, my husband thought i’d bought them from a superstore. I used the exact quantity of ingredients as mentioned. Just didn’t like the slight salty taste. So the next time i make them, will omit the salt from the recipe.

  • Catherine

    The. Best. Peanut butter cookies. EVER!!!! I’ve made lots of cookies in my time and these happen to NOW be one of my favorites!!! I followed the recipe almost exactly… at the last minute before popping them into the oven, I decided to add Reese’s Pieces to the batter and they were extra delicious!

  • Laura

    these are the softest and best peanut butter cookies I’ve ever had! I don’t even like peanut butter cookies, but wanted to make some for my mother who was visiting bc they are her favorite and everyonebin the house loved them!they were gone in 1 night. I should let you know they batter was super greasy and I did add about a cup more flour. they were perfect.. also if you are using salted butter I’d leave out the salt..

  • Kitti

    My husband says they were the best peanut butter cookie he has ever had. I had to add one more egg, 1/4 cup more butter and more sugar to the dough… it was very crumbly and needed a little extra something to bind it. I also used organic peanut butter with no added sugar or honey so the dough was kind of bland before adding the extra sugar. Perfect once the extras were added and soft. Thank you for the recipe.

  • MaryEllen

    Well that was horrible. The first batch didn’t last the night. :)

    I’ve made a double batch tonight. Hopefully, there will be some left in the morning. I left the white sugar out the fist time by accident and purposely tonight. Still wonderfully peanutty. Thanks!

  • Kealani

    These quickly became my favorite cookies to make. They the perfect taste and texture. Everyone raves about them and they’re SO easy to make. Thank you!

  • Mia

    Crumbly dough but still tasty! I added chopped Reese’s peanut butter cups to mine.

  • Anonymous

    After reading comments from others, I have to agree that I found these way way too dry & crumbly
    The taste was spot on though

    • wonder

      I love this recipe!!!! I made a few changes. I added two eggs instead of 1. I also added an extra 1/2 cup of peanut butter.I only used a 1/2 teaspoon of salt and I reduced the heat to 325 and these cookies are outstanding!!!!!

      • Ang

        That many changes…and you loved the recipe? uhmm, glad ya didn’t hate it!

  • Kasey

    I was scared after reading the comments, but the taste was perfect! They were a TAD crumbly, but not too crumbly to hold–if you let them cool. The only thing that I did differently was used a teaspoon of vanilla instead of a Tablespoon. Taste-wise, these were the best peanut butter cookies that I’ve ever had!

  • Not sure what went wrong, but these cookies were not for me. They came out fluffy and a bit bitter. It’s the strangest thing as I followed the recipe closely.

  • Ruth

    I would think that 1 tablespoon of Vanilla might have affected this recipe. I was going to make these, but see that there were too many cons for me to want to experiment. (that’s too expensive)

  • Jenny

    Made these cookies following the recipe to the letter. They are amazing! My husband says they are the best peanut butter cookies he has ever eaten. I used natural no-stir peanut butter (maranatha brand). Couldn’t be happier with our results.

  • Kim

    I was disappointed with this recipe. The cookies were dry and crumbly. I thought maybe I had used too much flour, but I followed the recipe as written. ☹️

  • dalora

    This recipe is fantastic! I added about an extra cup of peanut butter and made my cookie dough balls pretty large, when your pushing down with a fork don’t push down a lot. Mine were thick and soft from now making them flat like a pancake

  • Hayley

    Recipe tasted good but would not stay together as a cookie. You practically had to eat with fork because it crumbles and it was a little dry.

  • Megan

    These were not for me. Way too salty for our taste. Texture was off.

    • Tiffany

      So glad I wasn’t the only one that thought it was a bit salty

    • Jennifer

      Did you use salted butter and salt? That may be the reason for your salty taste? I didn’t think my batch was salty.

  • Mamawiine

    These were the best peanut butter cookies I’ve ever baked! They were soft and good! I used chuncky jiffy because I like nuts in my cookies!

  • It won’t let me print?

    • sue Ireland

      will not ler me print off


    Is it possible to use a wooden spoon instead of an electric mixer?

    • Jennifer

      Yes. It it will take a bit longer to mix everything together. I suggest using a pastry blender to cream the butter and peanut butter with the sugars.

  • Chandler

    Omg I thought I was the only one who slightly pushed down my cookies after making the dough into the ball!!! I guess I’m not ha also these are amazing cookies. Probably the second best. (Sorry but grandma always wins)

  • Zoe

    Made these cookies for my boyfriend on Valentine’s day and they were the best peanut butter cookies ive ever had!

  • heathe

    use glutenfree flour and stevia to make low cal and safe cookies. needs the extra egg! slightly lower temp.. takes 16 heather

  • Germaine

    Well my sweetie wanted soft chewy peanut butter cookie – not crispy so I had to go looking due to all I had was crispy pb cookie recipe – I came upon yours and tried it – the first batch came out on the bottom burnt – so they went out -and I turned the oven down a bit and the rest came out good – I tried one – and chewy they were – so I now wait for the BF’s remarks later tonight – but I think he will enjoy them.. I am new to your blog and so I look forward to browsing the recipes and trying them out..


  • veronica person

    does anyone know how many calories are in these cookies? thanks!!

  • sara

    Greetings from France where it’s impossible to find soft cheewy cookies. As recommended I put two eggs and a bit less salt. The cookies were looking fantastic in the oven, and the next minute they nearly took fire they were so burnt….obviously, I forgot you use Farenheit degrees,and not celcius… but I ‘m so glad I had a second batch to cook, and those are great.

  • Melody

    Made these per recipe. I used Jiff Creamy PB. Since I never trust when someone says 1″ diameter, I always look to see how many cookies it will make, weigh the dough and then divide that weight by how many cookies I should get. Then I weigh out the individual cookie dough. Doing it this way, the balls of dough have a diameter of 1-3/4″…almost twice the size, so if you actually do a 1″ diameter, you’re going to end up with probably 3 dozen or more cookies (instead of 2). After the first batch, I did more than flatten slightly as these absolutely do not spread out. They just ‘puff’ a bit. So on the rest of the batches, I used a glass dipped in sugar and flattened them to about 1/4″. They still took 14 minutes to bake. When they were completely cooled, I broke them in half. The first batch of 6 was definitely raw in the centers. The rest of the batches were perfect. Slightly (very slightly) brown on the bottom with just a touch of brown around the edges. I left them on the tray for 3 minutes before moving them to a cooling rack.

    I may try these again with the additional egg and see what happens, but my husband (who likes soft/chewy cookies) says they’re keepers just the way they are. We’ll see how they are after a day or two.

  • Whitney

    Personally, I hate peanut butter, but my boyfriend’s favorite cookies are chewy peanut butter cookies. I had never made them before so I looked for a recipe online and found this one he said they were the best peanut butter cookies he had ever had. Although, he asked me to put less sugar next time. (I don’t know how much of a difference it made, but instead of regular peanut butter, I used Jif Natural Honey Creamy Peanut Butter)

    Just thought I’d share. (:

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