Soft & Chewy Peanut Butter Cookies

Why These Cookies Are a Must-Bake

After baking peanut butter cookies for over thirty years as a food blogger, these soft and chewy cookies are my favorite. They have a rich flavor and always turn out well. You won’t get dry or crumbly cookies with this recipe.

If you love peanut butter, you’ll appreciate the chewy texture in these cookies. Creamy peanut butter and brown sugar keep them moist. They’re great for an afternoon snack or to share at a holiday cookie swap.

Key Ingredients for Success

You’ll need a few basic pantry ingredients to make about 36 cookies. Choose natural, creamy peanut butter and go for a no-stir variety for the smoothest dough.

• 1 cup creamy peanut butter (like Jif or Skippy)​
• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• Extra granulated sugar for rolling

Brown sugar helps the cookies stay soft, and butter makes them tender. It’s best to avoid chunky peanut butter to keep the texture smooth.

Essential Tools You’ll Need

A stand mixer or hand mixer speeds creaming—line baking sheets with parchment for easy removal.

A 1.5-tablespoon cookie scoop helps make all your cookies the same size. Let them cool on racks so they don’t get soggy. Remember to preheat your oven before you start.

Step-by-Step Instructions

Prep Your Oven and Pans

Set your oven to 350°F (175°C) and line two baking sheets with parchment paper. This helps the cookies bake evenly and keeps them from sticking.

Cream Wet Ingredients

Beat the softened butter and peanut butter together until fluffy, about 2 minutes. Add both sugars and mix for another 3 minutes to get a light, airy texture.

This step traps air for chewiness. Scrape bowl sides often.

Add Egg and Vanilla

Add the egg and vanilla, then beat until the dough looks smooth and glossy.

Be careful not to overmix at this point. This helps keep the cookies tender.

Mix Dry Ingredients Separately

Whisk flour, baking soda, and salt in a bowl. Gradually add to the wet mix on low speed.

Stop mixing as soon as you no longer see any flour streaks. Overmixing can make the dough tough.

Chill the Dough

Cover and refrigerate for 30 minutes. Chilling prevents spreading and makes the cookies thicker.

Skip if rushed, but expect flatter cookies.

Shape and Bake

Roll 1.5-tablespoon portions into balls. Roll in sugar, place 2 inches apart.

Press lightly with a fork for a crisscross pattern. Bake for 9-11 minutes, until the edges are set, but the centers are soft.

Cool on the sheet for 5 minutes, then transfer to a rack. They firm up perfectly.

Texture Secrets Revealed

Soft and chewy peanut butter cookies depend on slight underbaking. Centers look raw at first, but set during cooling.

The molasses in brown sugar helps the cookies stay moist. Chilling the dough also firms up the butter, so the cookies spread just the right amount.

Using ingredients at room temperature helps them blend smoothly. If your eggs are too cold, the dough might crack.

Storage and Freezing Tips

Keep the cookies in an airtight container for up to 5 days. Adding a slice of bread will help them stay soft.

Freeze baked cookies or dough balls up to 3 months. Bake from frozen, adding 1-2 minutes.

Place parchment paper between layers of cookies to keep them from sticking together.

Variations to Try

For a classic twist, add half a cup of chocolate chips to the dough when you stir in the flour.

To make oatmeal peanut butter cookies, replace a quarter cup of flour with oats. This makes the cookies chewier without making them heavy.

For gluten-free cookies, use a 1:1 flour blend. Test one sheet first.

Common Mistakes to Avoid

If you bake the cookies too long, they’ll turn out crispy. Start checking them after 9 minutes.

If your butter is too warm, the cookies can get greasy. Let it soften at room temperature instead of melting it.

Separating natural peanut butter can dry out the dough. It’s best to use a commercial creamy peanut butter for this recipe.

Pairing Ideas

Serve with milk for dunking. Also pairs well with coffee or tea.

Top ice cream sandwiches for dessert. Use vanilla or chocolate ice cream.

Package the cookies in tins with a ribbon for a thoughtful gift. They’re always a hit with holiday guests.

Nutrition Snapshot (Per Cookie)

Approximate values based on recipe yield.

Calories	120 ​
Fat	7g
Carbs	12g
Protein	3g
Sugar	8g

Enjoying these cookies in moderation lets you have a treat without overdoing it.

Pro Baker’s Troubleshooting Guide

Dough too sticky? Add 1 tablespoon of flour.

If your cookies are spreading too much, try chilling the dough longer or make sure your baking soda is still fresh.

If the fork marks fade, press the cookies firmly with a fork right after rolling them in sugar.

If your cookies look pale, your oven might be running cool. Use an oven thermometer to check the temperature.

Why This Recipe Beats Others

Tested in humid Hyderabad kitchens and dry winters. Consistent results every time.

Don’t have a mixer? You can stir the dough by hand. This recipe also works well for both small and large batches.

Readers love how chewy these cookies are. They’re thicker than the classic fork-pressed kind.

FAQs

How do you keep peanut butter cookies soft and chewy?
Chill the dough for 30 minutes, take the cookies out of the oven a little early, and store them in an airtight container with a bit of sugar to keep them soft and chewy.

Can I use natural peanut butter?
Yes, you can use natural peanut butter, but make sure to stir the oil in well. You should add a little extra flour to keep the dough firm.

Why are my cookies flat?
If your cookies turn out flat, the dough may have been too warm, or the baking soda might be old. Try chilling the dough longer and check if your baking soda is still good.

How long to bake soft peanut butter cookies?
Bake the cookies at 350°F for 9 to 11 minutes, until the edges are set and the centers stay soft and chewy.

Can I freeze this dough?
Yes, you can freeze the dough. Scoop it into balls, freeze them flat, and bake straight from the freezer, adding 1 or 2 extra minutes to the baking time.