These easy Peanut Butter Cookies are soft, chewy, and always turn out delicious! With less than ten simple ingredients, they’re ready to eat in under 30 minutes and are delicious served with a glass of milk.
1 Bowl Soft and Chewy Peanut Butter Cookies
With just 9 simple ingredients, these soft and chewy cookies just might be your new favorite treat! If you’re looking for classic peanut butter cookies, don’t miss out on one of my favorite easy cookie recipes!
I’m not joking when I say these might be the best peanut butter cookie recipe I’ve come across. Packed full of simple ingredients that you probably have on hand, they combine in one bowl to make a delicious old-fashioned cookie.
Crisp around the edges and soft in the center, they’re one of my family’s favorite treats. Plus, they’re so easy to make even the kids can get involved. Quick and easy, they’re perfect for bake sales, holidays, and after-school treats!
If you’re a peanut butter lover who loves easy recipes (perfect for kids!), you’ll also love this top-rated No-Bake Peanut Butter Energy Bites recipe!
Recipe Ingredients
To print: see recipe card below
- 1 cup creamy peanut butter – I recommend avoiding natural peanut butter, or your cookies may become a little runny. If preferred, crunchy peanut butter will also work.
- 1 cup unsalted butter – If salted butter is all you have, you can use it. Just be sure to omit the extra salt included.
- 1 cup granulated sugar
- 1 cup brown sugar – You can use light or dark brown sugar.
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Variations
- Use a 1:1 gluten-free all-purpose flour to keep this recipe gluten-free.
- Swap the peanut butter with almond butter or cashew butter if you need a peanut-free option.
- Add peanut butter chips or chocolate chips for a little extra flavor.
- Include chopped peanuts for even more peanut butter flavor and a bit of crunch.
Directions for How to Make Soft Peanut Butter Cookies
- Prepare: Before you begin, preheat your oven to 350 degrees Fahrenheit. Then, line one or two baking sheets with parchment paper.
- Beat: Use a hand mixer or a stand mixer fitted with a paddle attachment to beat the peanut butter and butter in a bowl until smooth. Add the granulated sugar and brown sugar, and beat again until light and fluffy.
- Add the remaining ingredients: Add the eggs and vanilla, and beat on low speed just until combined. Then, add the flour, baking soda, and salt, and beat on low speed just until the dough comes together.
- Portion: Roll the peanut butter cookie dough into 1-inch balls. Next, arrange them on the prepared baking sheet, leaving 2 inches between each cookie.
- Top: If desired, roll your cookie dough balls in granulated sugar. Then, use a fork to gently press the top of each cookie, creating a criss-cross pattern.
- Bake: Transfer the cookies to the oven, and bake for 10 to 12 minutes or just until set. Be careful not to overbake! Remove the cookies from the oven as soon as the edges are a light golden brown. Remember, they’ll continue to bake slightly as they cool!
- Cool: Allow the cookies to cool on the baking sheets, and enjoy!
How to Store + Freeze
- Store leftover cookies in an airtight container at room temperature for 4 to 6 days. To keep them soft, place a piece of white bread in the container.
- Freeze baked cookies for up to 3 months. Place a piece of parchment paper between each cookie to prevent them from clumping together. Then, thaw at room temperature or in the fridge overnight.
- Freeze unbaked cookie dough for up to 3 months. To do so, prepare the cookie dough balls as usual. Then, arrange them on a baking sheet, and freeze until solid before transferring them to a sealable bag. When you’re ready to eat, bake from frozen, adding a few minutes as needed until the dough bakes through.
Quick Tip
Use room temperature ingredients to allow for easy mixing and avoid overworking the cookie dough.
FAQs
Yes! Just double all the ingredients, and follow the recipe as normal. Work in batches as needed to fit all the cookies in the oven without overcrowding your baking sheets.
There’s no need to chill the dough for this recipe! However, you can prepare the dough, and keep it covered tightly in the fridge for up to 72 hours. Then, let the dough come to room temperature for about 30 minutes, and portion and bake as usual.
The Best Peanut Butter Cookies
Equipment
- 1-2 Baking sheets
- 1 Mixing bowl
- 1 Hand Mixer or Stand Mixer
Ingredients
- 1 cup smooth peanut butter
- 1 cup unsalted butter room temperature
- 1 cup sugar
- 1 cup brown sugar packed
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F
- In a large bowl with an electric mixer (a paddle attachment on a stand mixer works best for this recipe), beat peanut butter and butter until smooth.1 cup smooth peanut butter, 1 cup unsalted butter room temperature
- Add both white and brown sugar and beat on high speed until light and fluffy, about 2-3 minutes.1 cup sugar, 1 cup brown sugar packed
- Add eggs and vanilla and beat on low speed just until combined.1 teaspoon vanilla extract, 2 eggs
- Add flour, baking soda, and salt and beat on low speed just until the dough comes together.3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Roll into 1" balls and place 2" apart on baking sheets. Press down slightly with a fork in a criss-cross pattern. (optional: roll the cookie balls in white sugar before pressing down with the fork)
- Bake for 10-12 minutes, just until set
- Remove and let cool on baking sheets.
Notes
- If your cookies are sticking to the form when you’re pressing it down to make the criss-cross pattern, dip the fork in a little bit of sugar and it will help. I actually like to dip the whole dough ball into sugar and roll it around like in Peanut Butter Kiss Cookies
- When baking, pay attention to the time as the cookies are best when taken out of the oven around the 12 minute mark. Be sure to leave them ON the cookie sheet to cool completely. They will continue to cook just a little and turn out perfect.
- You can store these cookies in an airtight container for up to 4-6 days. They are best within the first 2 days, in my option.
- The cookies can be frozen in an airtight container or freezer bag for up to 3 months. When you’re ready to eat them, just remove them from the bag and allow to thaw on the counter for around 20 minutes.
Nutrition
Did you make this Soft Peanut Butter Cookies recipe? Be sure to let us know how it turned out and leave a rating and comment.
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Really good-tasting cookies! The batter was a bit stiff and the cookies were a little dry but very good overall. Very filling!
Simple fabulous. The cookie is crisp , sweet and full of peanut flavor with a soft center. Just the best ever !
I made these today and they tasted wonderful my new recipe from now on thank you
very good and easy to make
Very good I will make these cookies again
I made cookies absolutely 💯delicious. This is definitely a keeper