Peanut Butter Cookies Recipe Easy Soft Homemade Treats

Posted on August 24, 2025

Warm, soft peanut butter cookies fresh from the oven—just the thought makes my mouth water. There’s something magical about that first bite: a tender crumb that almost melts, a rich, nutty aroma, and a hint of sweetness that’s so comforting it feels like a hug. I still remember the first time I tried making peanut butter cookies during a rainy weekend (my pantry was running low on chocolate chips, so I went all-in with peanut butter instead). That batch turned out softer and chewier than anything I’d had before—and, honestly, I’ve never looked back.

Peanut butter cookies have a special place in my kitchen repertoire. They’re simple, satisfying, and always hit the spot, whether you’re baking for a holiday party, packing lunches for your kids, or just craving a homemade treat after dinner. The best part? This peanut butter cookies recipe is easy and guarantees soft, pillowy cookies every time. I’ve tweaked and tested this recipe more times than I can count (sometimes with chunky peanut butter, sometimes creamy—sometimes with a sprinkle of sea salt on top). Each time, it’s a winner.

If you’re after a foolproof way to make soft peanut butter cookies, you’re in the right place. These cookies have become my go-to for bake sales, family movie nights, and even those “just because” baking sessions when you want something sweet and homemade. No fancy ingredients, no complicated steps—just pure, peanut buttery goodness. Whether you’re a seasoned baker or just starting out, this recipe will become one of your favorites. So grab your apron and let’s get baking (your kitchen’s about to smell amazing)!

Why You’ll Love This Recipe

Quick & Easy: You can whip up these peanut butter cookies in under 30 minutes, dough to oven to plate. Perfect for last-minute cravings or spontaneous baking sessions.
Simple Ingredients: No need for a trip to a specialty store—just pantry staples like flour, peanut butter, sugar, and eggs.
Perfect for Any Occasion: These cookies shine at birthday parties, holiday gatherings, potlucks, or even just a cozy night in.
Crowd-Pleaser: Kids love the classic taste, adults appreciate the nostalgic flavor, and everyone goes back for seconds (seriously, these disappear fast at my house).
Unbelievably Delicious: The combination of creamy peanut butter and soft, chewy texture is pure comfort food. One bite, and you’ll understand why people ask for the recipe.

What sets these peanut butter cookies apart? It’s all in the soft texture—the secret is a slightly higher ratio of peanut butter to flour, plus a touch of brown sugar for extra chewiness. I always cream the butter and sugars together until light and fluffy, which helps create that dreamy, bakery-style softness. Some recipes can end up dry or crumbly, but this one stays tender and moist, even the next day.

Honestly, these cookies are more than just a treat—they’re a little moment of happiness in every bite. Whether you’re baking for loved ones, treating yourself, or gifting a batch to a neighbor (I’ve done all three), this recipe brings smiles every time. It’s classic, comforting, and just a bit nostalgic (makes me think of after-school snacks and holiday tins). If you’re looking for an easy peanut butter cookies recipe that delivers every time, this is it—soft, sweet, and oh-so-irresistible.

Ingredients Needed

This peanut butter cookies recipe uses everyday ingredients to create soft, flavorful cookies without fuss. You probably have most of these items already, and I’ll share a couple of tips for picking the best ones!

For the Cookie Dough:

1 cup (240g) creamy peanut butter (I prefer Skippy or Jif for consistency, but natural works too—just stir well!)
1/2 cup (113g) unsalted butter, softened (adds richness)
1/2 cup (100g) granulated sugar
1/2 cup (110g) packed light brown sugar (for chewiness)
1 large egg, room temperature
1 1/2 cups (190g) all-purpose flour (spooned and leveled)
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt (skip if your peanut butter is salty)
1 tsp pure vanilla extract

Optional Mix-Ins & Toppings:

1/2 cup (90g) chocolate chips or chunks (for a PB-chocolate combo)
Chopped roasted peanuts (for crunch)
Flaky sea salt (sprinkled on top before baking—my favorite twist!)

Ingredient Tips: For especially soft cookies, make sure your butter is truly softened (leave it out for 30-45 minutes). If you want gluten-free peanut butter cookies, swap the all-purpose flour for a 1:1 gluten-free baking blend (Bob’s Red Mill works great). Natural peanut butter can make the dough a bit softer—chill it for 30 minutes before scooping if needed. If you’re out of brown sugar, a little honey or maple syrup can add chewiness in a pinch (just reduce granulated sugar slightly).

Honestly, the most important thing is using a peanut butter you love—the flavor shines through! I’ve even made these with almond butter for a nutty twist, and it works beautifully. If you like your cookies extra sweet, go for a bit more sugar, or keep them subtle with less. The recipe is pretty forgiving (you know, as long as you measure flour correctly and don’t overmix).

Equipment Needed

Mixing Bowls: One large for the dough, one medium for dry ingredients. Glass or metal works fine.
Hand Mixer or Stand Mixer: Either will do the job—if you’re mixing by hand, just be ready for an arm workout!
Measuring Cups & Spoons: Accurate measurements make a big difference—especially with flour and peanut butter.
Baking Sheet: Standard half-sheet pan is perfect; if you have silicone baking mats, use them for easy cleanup.
Parchment Paper: Prevents sticking and helps with even baking.
Cookie Scoop or Tablespoon: For evenly sized cookies (I swear by an OXO medium scoop—it’s the secret to bakery-style rounds).
Cooling Rack: Not strictly necessary, but helps cookies cool evenly and stay soft.
Fork: For that signature crisscross pattern—classic peanut butter cookie style.

If you don’t have a mixer, you can cream the butter and sugars with a sturdy wooden spoon (just takes more elbow grease). For budget-friendly baking, I often use parchment instead of pricey silicone mats. And if your cookie scoop is missing, a simple spoon and your hands work just fine—just don’t worry about perfect shapes!

Keep your tools clean and dry, especially if you use natural peanut butter (it can get sticky). After baking, I always rinse my cookie scoop right away to avoid stuck-on dough. You know, little tricks learned after years of sticky messes!

Preparation Method

Preheat the Oven: Set your oven to 350°F (180°C). Line a baking sheet with parchment paper for easy cleanup.
Cream Butter & Sugars: In a large mixing bowl, combine 1/2 cup (113g) softened unsalted butter, 1/2 cup (100g) granulated sugar, and 1/2 cup (110g) packed light brown sugar. Beat with a hand mixer or stand mixer on medium speed for 2-3 minutes until light and fluffy. (If mixing by hand, use a sturdy spoon and mix vigorously—look for a pale, creamy mixture.)
Add Peanut Butter & Egg: Mix in 1 cup (240g) creamy peanut butter and 1 large egg. Beat until fully combined, scraping down the sides as needed. Add 1 tsp vanilla extract and mix briefly. (Tip: The dough will be thick and creamy—if it looks greasy, double-check you measured peanut butter and butter correctly.)
Combine Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt. (If using gluten-free flour, sift to avoid lumps.)
Mix Wet & Dry: Gradually add the dry mixture to the wet ingredients, mixing on low speed or by hand until just combined. Avoid overmixing—stop when no flour streaks remain. (Overmixing makes cookies tough!)
Optional Add-Ins: Fold in chocolate chips, chopped peanuts, or other mix-ins if using. (I love adding a handful of mini chips for fun.)
Scoop Dough: Using a medium cookie scoop or tablespoon, portion dough onto your prepared baking sheet, spacing cookies about 2 inches (5cm) apart. (You should get 18-22 cookies depending on size.)
Crisscross Pattern: Gently flatten each cookie with a fork, pressing down in one direction, then the other, to create a classic crisscross pattern. (Dip your fork in sugar for extra sparkle!)
Bake: Place baking sheet in oven and bake for 9-11 minutes, until edges are set but centers look slightly soft. Don’t overbake—the cookies will firm up as they cool. (If your oven runs hot, check after 8 minutes.)
Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Enjoy warm for ultra-soft texture or let them cool completely for easy storage.

Notes & Troubleshooting: If your cookies spread too much, chill the dough for 30 minutes before baking. For extra softness, underbake slightly—just until the tops lose their shine. If using natural peanut butter, the cookies may be more delicate; handle gently when transferring.

Honestly, I love sneaking a cookie straight off the rack while it’s still warm—nothing beats that gooey, fresh-baked goodness! For big batches, double the recipe and freeze half the dough for emergency cookie cravings.

Cooking Tips & Techniques

After baking dozens of batches, I’ve picked up a few peanut butter cookie tricks you’ll want to know.

Use Room Temperature Ingredients: Butter and eggs blend better when not cold, giving cookies a softer texture.
Don’t Overmix: Mix just until ingredients come together—overmixing leads to tough cookies (I learned this the hard way on my third attempt; lesson learned!).
Chill Dough for Thicker Cookies: If you prefer thick, bakery-style cookies, chill the dough for 30 minutes before baking. It helps control spreading.
Watch the Baking Time: Soft cookies are baked just until the edges are set but the centers look slightly underdone. They’ll finish setting as they cool (it feels risky, but trust me—it works!).
Crisscross with Care: Press gently with the fork to avoid flattening cookies too much. If the dough sticks, dip your fork in sugar or flour.
Rotate the Pan: Halfway through baking, rotate your pan for even browning, especially if your oven has hot spots.
Consistency Tip: Weigh your flour and peanut butter for repeatable results—sometimes a little extra flour sneaks in with scooping, making cookies dry.
Multitasking: While one batch bakes, prep the next tray, so you’re ready to swap pans and keep things moving.

Honestly, I’ve had cookies turn out flat as pancakes when my butter was too soft or my baking soda old. If you get a batch that spreads too much, pop the dough in the fridge for a bit. And don’t be afraid to tweak the sugar or peanut butter amount—find your sweet spot!

Variations & Adaptations

Peanut butter cookies are super versatile. Here are some favorite ways to switch things up:

Gluten-Free: Use a 1:1 gluten-free baking blend instead of all-purpose flour. I’ve tried Bob’s Red Mill and King Arthur—both work well, just sift to avoid lumps.
Vegan: Swap butter for vegan margarine or coconut oil, and use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water). The cookies will be a bit softer, but still delicious!
Double Chocolate PB: Add 1/4 cup (25g) unsweetened cocoa powder to the dry ingredients and toss in chocolate chips. Peanut butter and chocolate—need I say more?
Chunky Peanut Butter: If you love a little crunch, use chunky peanut butter or add chopped peanuts to the dough. Makes for a fun texture!
Seasonal Twist: In the fall, I add a pinch of cinnamon and nutmeg for a cozy flavor. Around the holidays, a dash of espresso powder is awesome for grown-up cookies.
Nut-Free: Use sunflower seed butter for a school-safe version. I’ve made these for bake sales and no one could tell the difference!

My personal favorite adaptation? Adding a sprinkle of flaky sea salt right before baking—it really brings out the peanut butter flavor and adds a gourmet touch. If you’re feeling extra, drizzle melted chocolate over cooled cookies for an indulgent treat.

Serving & Storage Suggestions

Peanut butter cookies taste best slightly warm, with the center still soft and gooey. I love serving them on a pretty plate with a cold glass of milk—classic, right? If you’re hosting brunch or a party, stack them in a rustic cookie jar or arrange them on a tiered tray for a Pinterest-worthy look.

Serving Temperature: Enjoy warm from the oven or at room temperature. They’re perfect for dessert, after-school snacks, or even breakfast (no judgment here).
Pairings: These cookies go great with coffee, hot cocoa, or vanilla ice cream. For a party, serve alongside chocolate chip cookies and brownies for a treat table.
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, toss a slice of bread in the container (it sounds weird, but it works!).
Freezing: Freeze baked cookies in layers separated by parchment for up to 2 months. Thaw at room temp—still soft and chewy!
Reheating: Microwave for 10 seconds to revive that fresh-baked softness. Don’t overdo it, or they’ll get tough.

Honestly, these get even better on day two—the flavors mellow and the texture stays soft. If you’re gifting, wrap a stack in parchment and tie with twine for a sweet, homemade present.

Nutritional Information & Benefits

Each soft peanut butter cookie (about 30g) contains roughly:

Calories: 120
Fat: 7g
Carbs: 13g
Protein: 3g
Sugar: 8g

Health Benefits: Peanut butter is packed with protein, heart-healthy fats, and Vitamin E. If you use natural peanut butter, you get fewer additives and a bit more fiber. These cookies can fit into a balanced diet—enjoy them as a treat with a source of protein.

Dietary Notes: This recipe can be made gluten-free or dairy-free with simple swaps. Contains peanuts and eggs—always check for allergies. I love that you can adjust the sugar and flour types to suit your wellness goals (it’s about balance, right?).

Conclusion

If you’re searching for the ultimate peanut butter cookies recipe—easy, soft, and homemade—this is it. These cookies are simple enough for weeknight baking, yet special enough to share with friends and family. The soft, chewy texture and classic flavor make them a go-to treat you’ll want to bake again and again.

Don’t be afraid to try your own twists—add chocolate, swap the flour, or sprinkle a little sea salt. Make them your own! I come back to this recipe every time I need a quick cookie fix or want to make someone’s day a little sweeter. It’s cozy, comforting, and always a hit.

Let me know how your batch turns out—drop a comment with your favorite mix-ins or tag me on social if you share your baking! Homemade treats just have that extra magic, don’t they? Happy baking!

Frequently Asked Questions

Can I use natural peanut butter for these cookies?

Yes! Natural peanut butter works well, but the dough may be softer—chill it for 30 minutes before baking for best results.

How do I make these peanut butter cookies gluten-free?

Just swap the all-purpose flour for a 1:1 gluten-free baking blend. Make sure to sift it for light, tender cookies.

Can I freeze the dough or baked cookies?

Absolutely. Freeze portioned dough or baked cookies in airtight containers for up to 2 months. Thaw at room temperature before serving.

Why did my cookies turn out dry?

Usually, it’s too much flour or overbaking. Spoon and level your flour, and bake just until the edges are set but the centers are soft.

What’s the best way to get the classic crisscross pattern?

Use a fork dipped in sugar to gently press down on each cookie in two directions. It looks great and keeps the dough from sticking!

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