These soft peanut butter cookies might look very unassuming, but they are some of my very favorite cookies, and we have been devouring them like CRAZY at my house. Like, we have eaten an embarrassing amount of these cookies in the last month.
These are not your average peanut butter cookie (the kind that often get the little fork lines on top). Those are great, and if you want a great recipe for that kind of peanut butter cookie, here you go.
These are more like a very soft chocolate chip cookie but with creamy peanut butter added to the batter and peanut butter chips instead of chocolate chips.
If you like peanut butter, I can pretty much guarantee you will love these soft peanut butter cookies.
Related: Love cookies? Check out our most popular cookies recipes.
- Butter, softened
- Brown sugar
- Granulated white sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Creamy peanut butter
- Peanut butter chips
- Semi-sweet chocolate chips, optional
Cream together the softened butter and sugars. Then, stir in the vanilla and eggs.
In another bowl, whisk together the flour, baking soda and salt. Stir the dry ingredients in with the wet.
Now stir the peanut butter into the batter. Then, the baking chips.
Spoon the batter onto a baking sheet lined with a baking mat or parchment paper. Top with flaky sea salt (optional).
Bake at 325°F for 10-12 minutes. They should still be slightly soft in the centers. Allow to cool on a cooling rack before eating.
Tips for Making Peanut Butter Cookies
- This will make around two dozen cookies, so we usually freeze into cookie dough balls so we can bake just a few at a time as we like.
- I have baked this dough right after making it (not chilled) and I’ve baked it from frozen. While it does slightly change how much the cookies will spread, I’ve had success with all methods so I don’t recommend chilling in the recipe card. Just know that you can, or you can bake from frozen, too.
- We usually add some semi-sweet or dark chocolate chips, but it’s completely optional. I usually have a bag opened in our refrigerator that we use for pancakes, so I’ll literally just toss a few handfuls in if I’m feeling like it.
- I’ve never used crunchy peanut butter but I think it would work well, adding a slightly different texture to the final cookies.
More Cookie Recipes
- M&M Cookies
- Ricotta Cookies
- Peanut Butter Blossom Cookies
- Cowboy Cookies
- Soft & Chewy Molasses Cookies
- Espresso Cookies
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- 1 cup butter (softened)
- ¾ cup brown sugar
- ¾ cup granulated white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅓ cup peanut butter (creamy)
- 2 cups peanut butter chips (12 ounces)
- ¼ cup semi-sweet chocolate chips (optional)
- flaky sea salt (optional)
- Cream together the softened butter and sugars.
- Then, stir in the vanilla and eggs.
- In another bowl, whisk together the flour, baking soda and salt.
- Stir the dry ingredients in with the wet.
- Now stir the peanut butter into the batter. Then, the baking chips.
- Spoon the batter onto a baking sheet lined with a baking mat or parchment paper. Top with flaky sea salt, optional.
- Bake at 325°F for 10-12 minutes. They should still be slightly soft in the centers.
- Allow to cool on a cooling rack before eating.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
This one earned a spot in my favorite cookbook of recipes. Tried few others before and they just didn’t cut it.
THIS one , perfect .
Just made these as directions say, but mine turned out like flower balls. I even did 325° per instructions. It turned out dry and had to throw away
Mine turned out pretty dry too 🙁 The flavor was nice, but it can’t make up for the dryness. Also, mine did not flatten out at all like in the photos — they stayed in the scoop form! Is the published recipe missing an ingredient that would make them more prone to spreading and have more moisture?
Or is the flour quantity too much? It’s nearly double the flour when I compare it with a chocolate chip cookie recipe I use a lot, while the rest of the ingredients are in similar amounts. That would account for its dryness and lack of spreading, perhaps.
Sorry you’ve had trouble with the recipe. I double checked and all the ingredients and their quantities are correct. I’ve made these many times and they turn out great for me. I will say they may spread more or less based on the consistency of the butter (like if you softened it in the microwave for a little too long) or if you freeze batter vs bake it just after making. I’ve done all these, and it can effect how much they ‘spread.’
Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They’ll bake fast instead of sitting and drying out in the oven’s hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.https://mexicanpharmastore.com/
Made these cookies, and I loved them. The chocolate chips and sea salt set them off!
So excited to try these, my toddler LOVES peanut butter (and obviously cookies). Thanks Emma!
These look so easy and yummy. Can creamy natural peanut butter be used? Or is it better to use the traditional Jif/Skippy?
I usually use traditional but I think creamy could work well too. Let us know if you try it!
These look incredible!