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 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.)

These have gotten some “best peanut butter cookies I have ever had” comments and a recipe like that, for one of the classics, feels excellent to have in your recipe box.

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.

4.7 from 31 reviews
Soft Peanut Butter Cookies
  • 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.
  3. Add egg and vanilla, continuing to mix.
  4. In a separate bowl stir together baking soda, salt, and flour.
  5. Slowing incorporate dry ingredients into stand mixer, continuing to mix.
  6. Shape into 1 and ½ inch balls and arrange on a lined baking sheet.
  7. Slightly flatten each ball of dough with a fork.
  8. Bake 8-9 minutes.


My New Cookbook


Leave a Comment

Rate this recipe:  


  • Lo

    I am sure there are some novice bakers on here who didn’t have to ask this question… what sort of flour, self-rising? And salted or unsalted butter?

    Thank you!!!

    • Rachel Schultz

      All purpose!

  • PT

    At what point do you freeze these?

  • […] You can find complete recipes of this SOFT PEANUT BUTTER COOKIES in […]

  • […] You can find complete recipes of this SOFT PEANUT BUTTER COOKIES in […]

  • Anita

    I made these last night and followed the exact recipe. I softened my butter for them, too. They are very dry and crumbly. What went wrong?

    • Beth

      We had the same result. Did you use natural pb? I think it has less oil than traditional versions like Jif. I wonder if a bit more butter would help? Very tasty and not too sweet. We added chocolate chips — a must as far as I am concerned!

  • Suzanne gill

    Just made these and they came out perfectly! Thank you ;)

  • […]      FULL RECIPES : […]

  • Great soft peanut butter cookies. Thank you

  • […] You can find complete recipes of this SOFT PEANUT BUTTER COOKIES in […]

  • These cookies are fantastic. I tried making them with low-calorie sweetener and they were fantastic.

  • Kealani Burgos

    I love these! I’ve made them at least a dozen times. they’re my and my husband’s favorites! So soft and chewy and flavorful!

  • Beth Justi

    Made these today…just now….Husband says…. absolutely great

  • […] Butter Cookies are so easy to make, and even easier to enjoy. Check out my favourite recipe here. (Addictive cookie dough […]

  • […] Soft Peanut Butter Cookies […]

  • Amanda

    For the author: how many cookies does this make for you? I think mine might be too large because they are taking longer to bake.

    • Rachel Schultz

      24 for me. They will set up as they’re cooling so that will help too!

  • Tina

    Softer than I imagined, but great tasting nonetheless. I will use this recipe again, but may consider adding another binding agent… and chocolate chips.

  • Delicious! Love this recipe!!

  • Anna

    These are amazing, melt in your mouth, cookies.

  • Dawn

    I made these tonight, very very tasty, but are crumbly and a little dry, but really yummy.

  • […] from Rachel Schultz and Charlotte […]

  • Sara

    So yum, soft & delicious! Our new go to peanut butter cookie recipe!

    Easy to follow recipe, my 3 year old & I had so much fun getting the ingredients together + mixing everything up! Turned out just like the pictures! ++ quick!

    Good idea to let them fully cool before trying to move them…or eat them( they are very delicate while still warm)

    Thank you for sharing OO

    • Rachel Schultz


    • Too crumbly!

      I found these very crumbly, my daughter helped make the form design and I had to lunch them back together.

  • Thank you for this recipe! My 2-year old daughter and I made this for the 4th of July! It turned out very well. The cookies were a little crumbly out of the oven, but allowing them to fully cool allowed them to hold up really well. This recipe was easy to follow and we enjoyed making it.

  • Patty

    I followed exactly and the dough was very dry why???

  • Kayla

    Just got done making these cookies and Oh my they are delicious. Perfect and dough was smooth. Easy to do will definetly make again. I got 38 cookies out of it but i made them regular size. Yumm!

  • Becca

    I added an extra egg because the dough didn’t seem to hold up, but considering that I live in a desert, it makes sense. Great recipe! Thank you, kindly!

  • Ayla Joyful

    I just made half a batch with my 2 year-old-son and the mixture made fifteen for us…with a spare bit of raw dough for eating.They are in the oven as I write this If the biscuits are anything like the mixture they are a winner. This is simple and doesn’t require heaps of peanut butter! The mixture is beautifully smooth! Can’t wait to eat them!

    • Janet Bovitz-Sandefur

      Never eat raw cookie dough if there is raw egg in the dough!

      • Anonymous

        The majority of eggs in the market are pasteurized to destroy salmonella. If you have farm fresh thays when you have to worry

  • joni

    They crumbled when I took them out of the oven. This could be because I didn’t have any sugar in the house, so I substituted with golden syrup, which is thick syrupy cane sugar.

  • Rae

    Just made these with my daughter. We added 1/2C Mini Reese Pieces and 1/2C Semi-sweet Chocolate chips. YUMMY!

  • Kim Hebb

    This is an excellent recipe. Very easy. Will make again. :)

  • I just made your cookies and they were perfectly smooth & soft. This recipe will definitely be one that I make again. Thank you!

  • Tabitha

    Hi Rachel! I just went to print your recipe so I could make these soon and I just wanted to say THANK YOU seriously so much for making that so easy! I absolutely cannot stand when recipe pages are over 1 page long and riddled with useless links and ads. You made this so seamless and I commend you for it!! <3 Can't wait to make these! Your pictures look amazing!

    • Rachel Schultz

      Great! Thanks Tabitha.

  • Serena

    These were amazing!! Baked with my friend, we accidentally added 1 whole cup of butter instead of 1/2 a cup :( so we just added more flour! Also we only used about 1/4 a teaspoon of salt! These are so good they melt in your mouth, texture is similar to those lofthouse soft sugar cookies but the peanut butter flavor is mouthwatering. Will make again and again!

  • 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!!

    [email protected]

  • 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. (:

  • Michele

    Great flavor, but incredibly dry. Also, my cookies didn’t spread at all, they stayed in the exact shape they were when I put them in the oven, which was a slightly flattened ball. Next time I’ll follow the suggestions and add another egg.

  • Hello would they turn out the same if I used Crunchy?

    • Rachel Schultz

      Not exactly the same, but it would still work.

  • jim

    I would suggest warning that natural peanut butter, ie: just peanuts needs to have oil drained before using, as Eliza stated in her comments. I didn’t and have very oily cookies. Most commercial peanuts have hydrogenated vegetable oil as a major ingredient.

  • Anonymous

    Absolutely delicious! This will be my peanut butter cookie recipe for life! I added semi sweet chocolate chips to mine and baked for 11 minutes and they were so yummy

  • jasayarivers

    it could use a little less salt

  • My wife Googled peanut butter cookies and found this website.She made these for my father-in-law today. He said these were the best peanut butter cookies he has ever had. Thanks!

    • Rachel Schultz

      Thank you, Steve! You sound like a very nice man.

  • Kirsti

    Very yummy. I didn’t have to add an extra egg, made the recipe exactly as it says and my cookies came out perfectly. Thank you for the great recipe! (:

  • Reanne

    These cookies may be the best PB cookies ever…Definitely soft, not crunchy….I tried to be very exact on my measurements, but read the vanilla wrong, thinking it said teaspoon instead of tablespoon. And I am glad I didn’t put that much in. Actually I made a half batch, and I wanted it to come out right, so I even whipped the egg and tried to put 1/2 in. I hadn’t read the reviews, or I would have put all the egg in. When I make them again, I will put the extra egg….Don’t over bake! When they were warm they had a tendency to come apart, but the ones left to cool all the way and eaten the next day, held together fine. Yes, an egg would fix that. Any way…I don’t think this recipe could be topped, for me anyway!

  • Looey

    I didn’t have enough flour so I used a bit of Krusteez pancake mix and they taste alright. I also used two eggs. Thanks for the recipe!

  • Katrina

    I made these exactly by the recipe(well in full disclosure, I left out the salt because I only use salted butter and always omit the salt). Baked them 9 minutes and they turned out perfect! If you let these brown, you’ve left them in too long. I did add Reese’s pieces to some of the dough for a festive fall look and, oh yeah, that will be done again!! Thanks for the recipe :)

  • Maryann

    These are amazing!!!!

  • Shari

    This recipe was fabulous, very easy and did not require too many ingredients. I personally love the salty/sweet combination and with only one egg. I found the texture of the dough to be quite lovely and workable. I did however, chill the dough first….I’ll definitely use this recipe again. (I added chocolate chips, but not too many so as to detract from the structural integrity of the cookie…….) Thumbs up!

  • Marikate

    They didnt turn out the way I wanted. My we’re not soft they were crunchy.

  • Della

    I put the cookie dough into mini cupcake tins and baked off as was posted then once they came out of the oven I immediately pushed into the center a peanut butter cup to melt. Very gooey and delicious

  • I am getting ready to make these I ‘ll. Let you how i like them thank i just ask google. …

  • Jessica

    Can I skip the baking powder and baking soda? Thx

  • Lisa

    I just made these today because my mom loves any and all soft type cookies, especially peanut butter. I made this recipe with some substitutions after reading the comments. I made it with 2 eggs and just a pinch of salt, although you could probably omit it altogether as the peanut butter is salty enough. I used crunchy peanut butter for a little more texture and bite. Turned out beautifully! Not too salty and super soft.

  • Eliza

    These are fantastic (just finished making a double batch)! In relation to other reviews which I read before making them, I made the following changes.

    I used two eggs as others suggested
    I used salt free butter
    Peanut butter I used is organic with sea salt so figured I wouldn’t need the additional salt the recipe calls for and using unsalted butter would be a good choice as well. I drained off the layer of oil that was floating on top of the jar before adding.

    For the vanilla, 1 tablespoon seemed too much and I didn’t want the peanut butter flavor being masked by vanilla so I cut that to 1 teaspoon.

    I did have to bake them longer (15 minutes) but I have a strange oven.

    Hubby, who rarely eats sweets loves them! I also topped some with chocolate. Really a 5 star recipe and I’ll definitely be making them again. Thank you for sharing this fantastic recipe. Cookies are nice and soft and the PB flavor comes through beautifully.

  • Layna

    I made these with all brown sugar instead of white aswell,added a little more vanilla than was listed, and added choclate chips = amazing :D
    But this recipe by itself was awesome!

  • ashley

    Dont put the extra salt in! And use two eggs. Other than that great recipe!

  • Hannah

    These are delicious! My boyfriend ate nearly the entire batch. Thanks for sharing :)

  • Danielle

    A tad too salty, maybe it was my butter and peanut butter. Remade them without the salt and great :)

  • Robyn

    Added an extra egg. Texture was good; soft and chewy.

  • Daniel

    Great cookies. No problems. Upped the cooking time by a couple of minutes, but I think I tend to make cookies a bit (much) too large. These are excellent.

  • Anonymous

    That are so good!!!!

  • Grace

    I LOVE these cookies. They came out perfect. I plan to try the snicker doodles next!

  • Kimberly

    This dough was WAY too dry. Needs at least an additional egg to be a decent consistency.

    • Lisa

      I have to agree, just made them the dough was to dry and a bit salty for me.

    • rose

      Try melting the butter all the way, it will help. But don’t put any more flour in just the 1 and 1\2 it call for……

  • Bethany

    These cookies were good, only complaint is mine turned out a little salty so next time I plan to use less salt. Thanks for the recipe!!

  • Kaylen

    Love love love it, but it could be a tad sweeter for my tastes. I used 3/4 cups of white sugar instead of 1/2 and the recipe was perfect! Thank you for the recipe!~

  • Johnnie

    These are amazingly good!


  • Mark

    Great recipe but I used natural peanut butter and it didn’t have the same dough consistency nor was the peanut butter taste quite as strong as I would like. Still that’s not the recipe, that me and my ingredients. For this, 4 stars.

  • Marion Tweedale

    can you help please? I’m from England and we don’t use cups for measuring our ingredients, we use grams or ounces, can you tell me what the recipe is in either of these measuring groups please so i can make them for my sons birthday(next week)as he loves peanut butter?

    if you don’t know the measuring groups can you tell me what size cups you use instead?
    kind regards

  • Thank you for sharing your recipe! Part of my blog I give pinterest recipes to the test and I used your recipe for peanut butter cookies thank you so much and I hope you like what you see! :)

  • Jane

    Best soft, chewy peanut butter cookie recipe I have ever made!! Even Grandparents said this version was better than Grandma’s age old recipe because these are soft, chewy and oh, that vanilla (especially vainilla Mexicana) adds depth to the flavor. Thanks!

  • lee

    I think you made a mistake. This recipe takes 2 eggs.

  • lee

    I think you make a mistake. This recipe takes 2 eggs.

  • sierra

    These cookies sound amazing! I’m trying to find cookie recipes so I can send homemade cookies to my boyfriend who is deplyoed overseas. Can you tell me about how big these turn out, so I know if I need to make them smaller? The way I need to stack them, the cookies have to be a certain size. Thank you!

  • Alechia

    These turned out wonderfully! Thanks for the great recipe!

  • Amber

    You and I are on the same page regarding a SOFT cookie. With that in mind, and your mutual love of pudding mix, I highly recommend trying it in your peanut butter cookies. I normally sub equal parts flour for pudding mix and reduce the sugar by about 1/4 from what the recipe calls for…AMAZING RESULTS!!

  • Stacy

    Yummy flavor but mine crumbled apart. What happened?

    • Anonymous

      same exact thing happened to me!

      • Anonymous

        Mine crumbled too:(

      • lee

        use 2 eggs not 1 and it makes this recipe perfect.

      • Anonymous

        When you remove the sheet from the oven, let the cookies sit on the sheet for a few minutes…stops crumbling for me… this recipe. I am 72 years old, and for 62 of those years I have made the same peanut butter cookie recipe……always hard on the edges…so we are never too old to learn!!! New recipe in my collection….thank you…

      • mary

        When you remove the sheet from the oven, let the cookies sit on the sheet for a few minutes…stops crumbling for me… this recipe. I am 72 years old, and for 62 of those years I have made the same peanut butter cookie recipe……always hard on the edges…so we are never too old to learn!!! New recipe in my collection….thank you…

    • Jane

      The grade of peanut butter makes a difference. Jif has higher oil content, and ours worked beautifully. Check your oven temp and don’t bake more than 8minutes.

  • Sharon

    This is the best recipe I’ve used for peanut butter cookies, ever!

  • laura

    yummy! added crushed pretzels and chocolate chips to mine!
    Thx for sharing!

  • AP

    Just made (half) a batch of these = absolutely amazing. They’re so moist and literally melt in your mouth. Thanks for the great recipe!

  • lindsay b

    These cookies are fab! There my sons new favorite thank you for sharing x

    • Rachel Schultz

      Wonderful! Thanks Lindsay.

  • Anonymous

    Love this recipe easy quick and tasty

  • Anonymous

    A little salty. Next time I’ll do a half of a tsp.

  • Kathy

    I just made peanut cookies they are very good.Thanks kathy

    • Rachel Schultz

      You’re welcome!

  • I love peanut butter cookies and for that reason I don’t make them too often – I eat them all. I might have to surprise myself this holiday season and make this recipe. :)

    • Anonymous

      Fantastic! These are like the ones I remember from when I was a little girl! Really great- thanks for sharing!

Copyright © Rachel Schultz 2021