I’ve tried almost a dozen recipes for homemade peanut butter cookies over the years, but I always come back to this one, because they are the best! Even the ones I’ve tried at fancy bakeries don’t beat this recipe!
It calls for ingredients you probably already have in your pantry, and it only takes minutes to prepare. I’ve had several people tell me that they have tossed out their old recipe and replaced it with this one!
BEST EVER CHEWY PEANUT BUTTER COOKIES
When I was looking through my recipe index, I was shocked to discover that I have never shared my family’s very favorite chewy peanut butter cookies recipe. How did that happen?
These are the classic peanut butter cookies that I grew up with, and I’ve never found one that I like better. They are so good! You can make them soft or crispy by adjusting the amount of time you bake them. I definitely prefer soft peanut butter cookies.
I like them best with crunchy peanut butter, but we hardly ever have it because my boys prefer creamy on their PBJ’s. But I still love them, no matter what variety of peanut butter I use! Like most cookies, they pretty much beg for a tall glass of cold milk.
FAQ ABOUT CHEWY PEANUT BUTTER COOKIES
Why are my peanut butter cookies hard?
There are a few factors that can lead to hard cookies, but two are most common. Usually hard cookies are simply the result of being overbaked. Since ovens vary, and smaller cookies bake faster, you have to go by doneness rather than time.
If you are making a cookie recipe for the first time, watch the first batch closely to make sure you don’t over bake them. Cookies will continue to bake on the cookie sheet even after you remove them from the oven, so err on the side of underbaking them if you aren’t sure.
Another reason cookies end up hard is that you have used too much flour. Flour can compact in the container as it is stored, so if you don’t bake often, it’s a good idea to sift (or at least whisk) your flour before measuring it.
Does brown sugar make cookies chewy?
Yes. Brown sugar has molasses in it, so it does make cookies more moist and chewy than cookies made with just white sugar.
Can I use natural peanut butter for cookies?
I haven’t found a brand of natural peanut butter that works as well in baked goods. It tends to be less creamy, so you end up with drier cookies.
HOW TO MAKE HOMEMADE PEANUT BUTTER COOKIES
Ingredients for peanut butter cookies:
- butter (I use regular salted butter. You can use margarine for dairy free cookies.)
- peanut butter (I like Jif or Skippy brand. You can use creamy or crunchy. I don’t recommend using natural peanut butter.)
- granulated sugar
- brown sugar (I usually use light brown sugar, but dark will also work.)
- eggs (I use large eggs.)
- all purpose flour
- baking powder
- baking soda
- salt (I like using salt even though the peanut butter is salty, but you can omit it if you desire.)
- PREP: Soften the butter. (It’s best to let it soften at room temperature instead of the microwave.) Line cookie sheets with silpat liners or spray with non stick cooking spray. Preheat oven to 375 degrees.
- WET INGREDIENTS: Cream the butter, peanut butter, and sugars in a large bowl. Beat in the eggs.
- DRY INGREDIENTS: Whisk the dry ingredients together in a small bowl.
- COMBINE: Add the dry ingredients to the creamed mixture. Stir lightly just until flour is incorporated. Don’t overmix or you can end up with tough cookies.
- FORM: Scoop cookie dough into tablespoon sized balls. I like to use a cookie scoop. Roll into balls and place on prepared pans. Use a fork to press a criss cross pattern on the top of each cookie dough ball.
- BAKE: Bake the cookies at 375° for about 10 minutes. Let sit on pans for 3-5 minutes, then remove to cooling racks to cool completely.
If you want to get really fancy, you can drizzle them with melted chocolate, or dip half of the cookie in chocolate. But I usually just opt for plain ole’ simple peanut butter cookies. Enjoy!
Do I have to make the criss cross pattern on top of my cookies? No, you don’t. If you prefer, you can just flatten the cookies slightly with your palm or the bottom of a glass dipped in sugar.
HOW TO STORE PEANUT BUTTER COOKIES:
These cookies actually store really well. After they cool completely, place them in an airtight container and they will last at room temperature for 5-6 days.
If you want to freeze them, place them in a heavy duty freezer ziplock bag. They will last in the freezer for 3-4 months. To serve them, either let them thaw at room temperature, or heat them in the microwave for a few seconds.
MORE COOKIE RECIPES YOU NEED TO TRY:
- Andes Mint Cookies
- Butter Cookies
- Coconut Chocolate Chip Cookies
- Peanut Butter White Chocolate Cookies
- Gingersnaps
- Rolo Cookies
- Oatmeal Scotchies
- Zucchini Cookies
- Pecan Sandies
BEST PEANUT BUTTER COOKIE RECIPE
Soft & Chewy Peanut Butter Cookies
Soft, chewy, and loaded with peanut butter flavor, these are the best peanut butter cookies we've ever tried!
Ingredients
- 1 cup butter or margarine
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 3 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Cream butter, peanut butter, and sugars in a large bowl till creamy. Beat in eggs.
- Whisk together flour, baking powder, baking soda, and salt in a small bowl and stir into the wet ingredients just till combined.
- Roll dough into balls and place on silicone lined or lightly greased cookie sheets. Flatten with a fork.
- Bake at 375° for about 10 minutes.
- Let sit on pans for 3-5 minutes, then remove to wire racks to cool.
Notes
If using crunchy peanut butter, I like to overfill the measuring cup a bit. Since the peanuts replace some of the peanut butter, I find that it helps keep the cookies moist.
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Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 128Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 121mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 2g
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I, myself, actually forgot the baking powder and they turned out amazing. I also use 1/2 cup butter and 1/2 cup shortening instead of 1 cup butter. I’ve found if a full cup of butter is used it comes out a bit too soft for my liking but, if you use a full cup of shortening they come out a bit too crunchy. That’s ok if you like crunchy. But I find that 1/2 butter and 1/2 shortening is just right.
Glad they turned out even without the baking powder. And thanks for the tip about half butter and half shortening, I’m sure other readers will find that helpful!
I, myself, actually forgot the baking powder and they turned out amazing!
Been looking for a good peanut butter cookie recipe. Do I really need to put the baking powder in?I don’t have any but I will use the baking soda.
They won’t be as soft and fluffy without the baking powder, so they won’t be the best, but they will probably still be tasty.
I wish the recipes were easier to print
I am in the process of re-formatting all my recipes, but it’s a pretty daunting task. Just fixed this one, so it should be easier to print now. 🙂
My dough is whipped and fluffy… I followed everything. Help!!!
After adding eggs to creamed ingredients make sure you just STIR in the dry ingredients so as not in incorporate (Whip) air into the dough.
we have a WINNER!!!! They love them! thanks!!
I have tried others in the past and pretty much gave up on making home made pb cookies so I am giving this a try …(cross my fingers) ill let ya know 😉
This recipe is amazing! I did add a tsp of vanilla and changed the sugar ratio to 1 and 1/3 cups brown sugar and only 2/3 cup white sugar since my family enjoys an especially chewy cookie. Will definitely being using the recipe in the future!
So glad you liked them Bailey! I bet they were good with the extra brown sugar. 🙂
I see everyone raving about the taste and flavor. While that is great…I’m just curious if anyone had any comments on the actual chewiness of the cookie? I am 29 and have yet to make a pb cookie that doesn’t crumble. I want chewy!! but not raw in the middle :-/
This recipe is amazing! I did add a tsp of vanilla and changed the sugar ratio to 1 and 1/3 cups brown sugar and only 2/3 cup white sugar since my family enjoys an especially chewy cookie. I also added anout a spoonful of extra peanut butter. They were perfectly chewy when baked for 10 minutes! Will definitely being using the recipe in the future!
Is the brown sugar to be packed?
Yes, as far as I know, brown sugar should always be packed. 🙂
I just whipped up a batch of these cookies last night. They are so good! I’ve never made PB cookies before and they were so easy to make. I think I made mine a little small because I ended up with 5 1/2 dozen (even after dough sampling and sneaking a couple fresh out of the oven). My husband said they weren’t super sweet (just the way he likes it, apparently) and very pretty! Thanks for sharing!
Just finished baking these scrumptious cookies. I did alter the recipe just a smidgen since I didn’t have 2 sticks of butter, I used 1 stick and 1/2 cup light Country Crock tub margarine. I used self=rising flour which was all I had. I also added 1 tsp. vanilla extract. This is a great PB Cookie recipe, thanks so much for sharing.
Glad to hear they turned out for you Nancy! I have also added vanilla extract on occasion. 🙂
Do you have a recipe for oatmeal raison cookies? I have never made a good one of these either so if you can work the PB cookie miracle on me then sprinke me with your oatmeal raison fairy dust.
Oops….raisin…just noticed…..yikes!
You are so nice Beth! I do have an oatmeal raisin cookie recipe that I love. I hardly ever make them because the rest of my family doesn’t like raisins, the bums. I will have to find the recipe and post it soon!
OMG! I have tried multiple PB cookie recipes and they were all…well…horrible. This is THE recipe!!!! I left mine in for 11 minutes and my GAWD! They are perfection! The cookie of my dreams. THANK YOU!!!!
Oh yay, I am so glad to hear it! I have also tried other PB cookie recipes, and none of them have ever measured up to this one. I think it will always be my favorite!
Can you freeze the cookie dough?
Yes, absolutely! I freeze it all the time. I like to roll it into balls first so I can just pull out the number I need. I let them thaw, then bake them like usual.
what kind of flour do you use?
I just use regular unbleached all purpose flour.
These Look Great – haven’t had a good old-fashioned peanut butter cookie in awhile :).
Got a pb cookie request from my sister so I tried your recipe. They came out great. A little sweet for my taste (next time I think I’ll try cutting the sugars by 1/3) but otherwise, really delicious. A new go to. Thank you!
Best peanut butter cookies I ever had. I love my cookies soft too!
These cookies are outstanding!!!7&
Thank you, Kara. Made these for a work Christmas party and they were the talk of the evening. Of course, I only took credit for baking them but not the recipe!
Does the dough need to be chilled?
They smell heavenly, I can’t wait to bake them!
I don’t usually chill the dough, but it can be chilled if you want to make it ahead of time. If I chill it, I let it sit out on the countertop for awhile so it’s easier to roll in balls.
These are friggin’ delicious!!! I made them today for my peanut loving husband and he thought they were awesome. I thank you for the “Old Fashioned” version. They taste just like my mom’s =D
Oh yay, that just makes me happy Chloe! 🙂
Yummy these are a family favorite in my house. ~ Lisa