Best Super Soft Peanut Butter Cookies

Why This Recipe Works 

So versatile — These soft peanut butter cookies are great on their own, sure, but they can be so much more! There are a million desserts that this peanut cookie can be added to, mixed into, used as a base for — see tips below for more options! 

Easy ingredients —  Most, if not all, of these ingredients can be found in your pantry and fridge. Awesome! 

Soft and chewy — This peanut butter cookies recipe makes the softest, chewiest peanut butter cookies. If you like them on the soft side, this is a winner. 

Keeps on the counter — Keep these peanut butter cookies for up to 5 days in a container on the counter, if they last that long. (You can also freeze them for several months!)

Here’s How You Make It

Making these easy peanut butter cookies will take less than an hour, including bake time! 

1. First, preheat the oven to 350 degrees and very lightly grease a baking sheet or you can line it with a baking mat if you have one.  (not pictured)
2. Whisk together the flour, baking soda, and salt. Set this aside. (photo 3)
3. Take out a large bowl and cream together the butter, peanut butter, brown sugar, and 1/4 cup granulated sugar for 2-3 minutes or until it’s light and fluffy. Then, mix in the egg and vanilla until it’s blended. (photos 1-2)
4. Add the dry ingredients to the wet ingredients and mix until it’s all combined (be careful not to over mix). Roll the dough into balls. (You can use two regular size cookie scoops or about 3 tablespoons. The balls should be fairly big, as this is the key to a super soft texture!) (photos 4-5)
5. Now roll the cookie dough balls in the remaining 2 tablespoons sugar and place them on a baking sheet about 2-3 inches apart. (photos 6-7)
6. Use a fork to gently press a criss-cross pattern into each cookie dough ball, but only press the ball down about half way (you don’t want to cut it in half). (photo 8)
7.  Bake the cookies for 8-9 minutes, and watch them: DO NOT OVER BAKE. The cookies should just begin to crack on top, and then you know they’re done. (see below)
8. Remove from the oven and allow the cookies to cool 1-2 minutes on the baking sheet, then transfer them to a cooling rack. You can store the cookies in an airtight container at room temperature for up to 5 days (they are softest on day 1 and 2!). (not pictured)

Why Are My Cookies Crumbling?

This is a great question, and one I get asked a lot. (It happens to me more often than I’d like to admit.) The main reason you have a crumbly cookie is because you’ve added too much flour. You might think the dough looks too wet when you mix it, so you think, “I’ll just add a little flour and see.” But this just results in a crumbly cookie.

Other reasons you might have a crumbly cookie is that you’ve used margarine or another butter substitute or you’ve cooked them too long. Sorry, but you just can’t get these soft, delicious cookies without using real, butter. And you have to make sure to not overcook them — and that includes on the sheet afterwards. Watch your time and remove them to cool fully on a cooling rack a minute or two after they come out of the oven. Don’t wait — I promise this is an important step.

Expert Tips

• You have to watch these peanut butter cookies like a hawk. And — this is also important — take them off the cookie sheet to cool after a minute or two. If you leave them on the cookie sheet they will keep baking. This is no bueno. Cook them too long either in or out of the oven, and you’re going to have a hard, sad cookie. Then I’ll be one sad cookie for you.
• Want to add these soft peanut butter cookies to another sweet recipe? Here are some of my favorite options for eating peanut butter cookies: 
  • Take two equal-sized cookies and add a scoop of softened ice cream in the middle, wrap in plastic wrap, and freeze for a perfect peanut butter ice cream sandwich. 
  • Crumble peanut butter cookies on top of ice cream with some hot fudge, whipped cream, and a cherry for a yummy sundae topping. Use the cookie dough as a base for a peanut butter pie. 
  • Cook the dough in the pie pan first though, then add the ingredients for the pie (ingredients are no-bake). Add crumbled pretzel bits, mini chocolate chips (or both!) to the dough for salty/sweet combination