Peanut butter cookies should be soft in the middle, a little chewy, and full of that toasty, nutty flavor. This recipe gives you all of that without complicated steps or special equipment. The dough comes together quickly, the bake time is short, and the results are consistently great.

If you love a cookie that bends instead of snaps, this one’s for you. Grab a jar of peanut butter and a mixing bowl, and you’re halfway there.

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Why This Recipe Works

Close-up detail: A just-baked peanut butter cookie with a pronounced fork crisscross pattern, edges

These cookies rely on a balanced mix of fat, sugar, and flour to keep the centers soft without spreading too much. Brown sugar adds moisture and chew, while granulated sugar helps the edges set nicely. Using creamy peanut butter creates a smooth, tender crumb, and a touch of milk keeps the dough from drying out.

A shorter bake at a slightly higher heat locks in that soft texture.

Shopping List

Creamy peanut butter (not natural or oily varieties)
Unsalted butter, softened
Brown sugar
Granulated sugar
Large egg
Milk (any dairy or unsweetened non-dairy works)
Vanilla extract
All-purpose flour
Baking soda
Baking powder
Fine salt
Optional add-ins: mini chocolate chips, chopped peanuts, flaky sea salt

Step-by-Step Instructions

Cooking process: Overhead shot of a parchment-lined baking sheet with evenly spaced dough balls pres

Preheat and prep: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Cream the fats and sugars: In a large bowl, beat 1/2 cup unsalted butter, 3/4 cup creamy peanut butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy, about 2 minutes. This builds air for a tender cookie.
Add wet ingredients: Beat in 1 large egg, 2 teaspoons vanilla extract, and 1 tablespoon milk until smooth.
Scrape the bowl so everything mixes evenly.
Combine dry ingredients: In a separate bowl, whisk 1 1/3 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon fine salt.
Mix the dough: Add the dry mixture to the wet ingredients in two additions. Mix on low just until combined. The dough should be soft and slightly sticky but hold its shape.
Optional add-ins: Fold in 1/2 cup mini chocolate chips or 1/3 cup chopped peanuts if you like extra texture.
Scoop and shape: Use a tablespoon or a #40 cookie scoop to portion the dough into balls.
Place them 2 inches apart on the baking sheets.
Press a crisscross: For that classic look, lightly flatten each ball with a fork in a crosshatch pattern. Don’t press too thin—aim for about 1/2 inch thick to keep centers soft.
Bake: Bake 8–10 minutes, rotating the pans halfway. The edges should look set, and the centers should look slightly underbaked.
They’ll firm up as they cool.
Finish and cool: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack. If you like a sweet-salty finish, sprinkle a little flaky sea salt on top while warm.

How to Store

Keep cookies in an airtight container at room temperature for up to 5 days. Place a small piece of bread or a damp (not wet) paper towel in the container to keep them soft.

For longer storage, freeze baked cookies for up to 2 months; thaw at room temp. You can also freeze dough balls and bake straight from frozen—add 1–2 minutes to the bake time.

Final dish presentation: A small stack of soft, chewy peanut butter cookies on a matte white plate w

Why This is Good for You

These cookies are a treat, but they have a few perks. Peanut butter offers protein and healthy fats, which help with satiety.

The recipe uses less flour than many cookies, relying on nut butter for structure and flavor. If you choose a peanut butter with minimal added sugar and add chopped peanuts, you’ll get more fiber and crunch without extra sweetness.

Pitfalls to Watch Out For

Using natural peanut butter: Natural versions can separate and make the dough greasy or crumbly. Use a no-stir creamy peanut butter for best results.
Overmixing: Once the flour goes in, mix just until combined.
Overworking the dough makes cookies tough.
Overbaking: Pull them when the centers still look a bit soft. They firm up as they cool, staying chewy inside.
Pressing too thin: Flattening too much leads to dry, brittle cookies. Keep some height for a tender middle.
Hot baking sheets: Dough placed on hot pans spreads too much.
Use cool sheets or let them cool between batches.

Recipe Variations

Chocolate Chip Peanut Butter: Fold in mini chocolate chips and skip the crisscross for a bakery-style look.
Peanut Butter and Jam: After shaping, make a small indentation and add 1/2 teaspoon of your favorite jam. Bake as directed.
Peanut Butter Pretzel: Add crushed pretzels for a salty crunch and finish with a sprinkle of flaky salt.
Gluten-Free: Use a 1:1 gluten-free flour blend. Chill the dough for 20 minutes if it feels soft.
Dairy-Free: Swap the butter for a quality dairy-free butter and use non-dairy milk.
Texture stays soft and chewy.
Extra Nutty: Stir in chopped roasted peanuts and a pinch of cinnamon for warmth and crunch.

FAQ

Can I use natural peanut butter?

You can, but the results are less predictable. Stir it extremely well to reincorporate the oil and be ready to add a tablespoon or two more flour if the dough seems greasy. For the most consistent texture, use a no-stir creamy peanut butter.

Why did my cookies turn out dry?

They were likely overbaked or flattened too much.

Pull them when the centers still look a bit soft and keep some thickness when pressing. Also check that you measured flour correctly—spoon and level instead of packing it into the cup.

How do I make them thicker?

Chill the dough for 20–30 minutes and avoid pressing the crisscross too thin. You can also increase the flour by 1–2 tablespoons if your kitchen is warm or your peanut butter is very soft.

Can I double the recipe?

Yes.

Double all ingredients and bake in batches. Keep the dough chilled between bakes if your kitchen is warm to prevent excessive spreading.

What’s the best way to freeze the dough?

Scoop and shape the dough into balls, press lightly with a fork, then freeze on a sheet until solid. Transfer to a freezer bag and label.

Bake from frozen at 350°F (175°C) for 9–12 minutes.

Do I need to cream the butter and sugars by hand or with a mixer?

A hand mixer makes it easy and gives a lighter texture, but you can do it by hand with a sturdy spoon. Cream until the mixture looks pale and fluffy—that step helps with tenderness and lift.

In Conclusion

These soft, chewy peanut butter cookies deliver classic flavor with a gentle bite and a melt-in-your-mouth center. The method is simple, the ingredients are basic, and the results are reliably great.

Keep a batch on the counter for snacking, or freeze dough for fresh-baked cookies anytime. Once you nail your favorite bake time, this will be the peanut butter cookie recipe you come back to again and again.