The Best Chewy Peanut Butter Cookies

Prep 10 mins
Cook 10 mins
Total 20 mins
This post may contain affiliate links. Read my disclosure policy.

If you’re looking for the BEST Chewy Peanut Butter Cookies, with super soft chewy centers and tons of peanut butter flavor, this easy recipe is for you!

This Is My Favorite Classic Peanut Butter Cookie Recipe

I don’t call things “The Best” all that often, but when I do…I mean it. And these cookies truly are The Best Chewy Peanut Butter Cookies, ever.

I have had a love affair with Peanut Butter Cookies for a very, very long time. And I have shared tons of different peanut butter cookie recipes over the years.

For just a sampling, here are a few other epic peanut butter cookie recipes you should check out:

In spite of all those epic cookie recipes, I didn’t have one for a classic chewy peanut butter cookie recipe. One that is thin, with crispy edges and super soft chewy centers.

So I went to work and I am so very excited to share these amazing Peanut Butter Cookies! 

Two Peanut Butter Cookies next to peanut butter in a jar

What Type Of Peanut Butter Is Best For Cookies?

You don’t need any special ingredients and this recipe takes less than 30 minutes from to make start to finish.

I like to use creamy peanut butter in these Peanut Butter Cookies, but you can absolutely use crunchy peanut butter instead, if you like a little peanut crunch added to your cookies.

This recipe has been tested and perfected with regular store bought peanut butter. If you use a natural peanut butter (that separates with the oil) it will change how the cookies turn out.

Soft Peanut Butter Cookies with sugar sprinkled on top next to a jar of peanut butter

How To Make Peanut Butter Cookies

These Peanut Butter Cookies are easy and quick to prepare with no fancy preparation needed. 

We combine the dry ingredients and beat together the wet ingredients, and then beat to combine the two until smooth. To add a little depth and keep our peanut butter cookies soft and chewy, I recommend using a ratio of 75% brown sugar and 25% granulated sugar.

Scoop them with a large sized cookie scoop and place them on a cookie sheet with parchment paper or a silicone baking mat.

And the biggest tip I can give you for perfect peanut butter cookies?? DO NOT OVER BAKE THEM!

Bake these cookies for 10 to 12 minutes — just until edges are slightly browned — and remove from oven.

Overhead view of Peanut Butter Cookies on a cooling rack next to a jar of peanut butter and milk

How To Store Peanut Butter Cookies

This peanut butter cookie recipe is an excellent make ahead cookie — perfect for a Christmas Cookie Exchange!

Once the cookies are fully cooled, you can store them in an airtight container, on the counter, for up to a week.

They are best in the first few days, but stay delicious if you use the old school bread trick to keep baked goods fresh.

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To keep these peanut butter cookies soft, add a slice of bread to the airtight container. Replace the slice of bread every couple of days, as needed.

The cookies will use the moisture from the bread and the bread will become very stale, but the cookies will stay soft!

Peanut Butter Cookies stacked on top of each other on a plate with milk

Since my daughters have been born, this has become their FAVORITE cookie I make, and that is really saying something!

Just look at all those raving comments below, I promise you have to try this Peanut Butter Cookie recipe. 

Follow the ingredient directions below, don’t over bake them, and I promise you will wind up with the BEST Peanut Butter Cookies!

Yield: 20

The Best Chewy Peanut Butter Cookies Recipe

Close up of two Peanut Butter Cookies with soft centers and surrounded by crumbs

If you’re looking for the BEST Chewy Peanut Butter Cookies, with super soft chewy centers and tons of peanut butter flavor, this easy cookie recipe is the one for you!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup creamy peanut butter
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • sugar for sprinkling, optional


  1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  2. Combine the flour, baking soda and salt in a medium bowl. Set aside.
  3. In the bowl of a stand mixer, beat the peanut butter, butter and both sugars, until light and fluffy. Add in the egg and vanilla.
  4. Gradually add in the flour mixture on low speed. Stir until dough forms.
  5. Using a large cookie scoop (about 1 heaping tablespoon of dough), drop rounded balls of dough onto prepared cookie sheet. Leaving space for spreading. (For a sparkle look, I like to sprinkle the tops of the dough with extra granulated sugar — but it’s totally optional.)
  6. Bake for 10 to 12 minutes, or until edges are slightly browned, and remove from oven. Let cool for 5 minutes on cookie sheets before transferring cookies to a wire rack to cool completely.
  7. Store in an airtight container for up to 5 days…but they won’t last that long.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 110Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 154mgCarbohydrates: 17gFiber: 1gSugar: 10gProtein: 3g


This post was updated on 01/29/2018 to include new photos and a video. The original recipe is still the same!

This post may contain affiliate links. Read my disclosure policy.

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214 Responses
  1. Crystal

    Every pb cookie recipe I have made throughout the years have been very disappointing. This is the best recipe I have found in 20 years. I had to call my mother to tell her I found the recipe we have been looking for. I do regret that I didn’t double the batch. Guess I’ll be making more tomorrow.

    1. TA

      I just made these and they are delicious! I doubled the recipe for the grandkids and I put chocolate chips! I’d post a picture if I could they came out nice and round. I slightly flattened the top with a fork before I sprinkled the sugar. The

  2. Daisy

    These cookies came out perfect! I’m making the second batch tonight. I made some yesterday and they did not last. This will be the only peanut butter cookie recipe I’ll ever use.

  3. Johanne

    I doubled the recipe as is, bake them for 10 minutes on the middle oven rack and got 5 dozen out of it. The cookies came out nice and soft. I’ll be making this again and made sure to save the recipe.

  4. Blair

    10/10! I wanted a soft and chewy peanut butter cookie and that’s exactly what I got. Not crumbly and dry like some pb cookies can be. Also super easy to make – added a few grams more peanut butter than the 125g/0.5cup that it called for and I felt like the pb taste was perfect. I got 23 cookies out of this recipe so I wasn’t inundated with a sea of cookies. I added some chocolate chips and some miniature m&ms to a few and those are great too! Will become my go to pb cookie recipe 🙂

  5. Terri H.

    These turned out perfect!!! No add-ins no changes needed! I’ve definitely found my new go to peanut butter cookie recipe. ❤️

    1. A woman holding a camera standing in front of some shelves.

      Hi Maia! I recommend googling for a natural peanut butter cookie recipe. Natural peanut butter really is a whole different breed of peanut butter and there would need to be a lot of changes to this recipe to make it work…and I can’t guarantee it would work.

    2. Grace

      I used natural peanut butter, no issues and they taste great. I figured they would just turn out not as sweet, as theres no added sugar in the natural peanut butter but that wasn’t the case. I baked for 14-15 min.

    1. A woman holding a camera standing in front of some shelves.

      Hi Nat! With 1 teaspoon baking soda and using softened butter, the cookies definitely should have spread. Are you sure you used baking soda (not powder) and that it’s still fresh and active? These are a very popular cookie recipe on my site with over 1,000 5-star reviews, so I really think something must have gone wrong. 🙁

    2. Nicole

      This exactly what happened to me last night! I think the recipe calls for too much flour. I kept thinking while I was mixing in the flour, “Man, this looks like a lot”, and sure enough my cookies didn’t spread at all. I wasted an entire stick of butter. I made sure I added the correct amount of baking soda, as well, and they didn’t spread at ball. The flavor was good though!

      1. A woman holding a camera standing in front of some shelves.

        Hey Nicole! How do you measure your flour? Meaning how do you scoop it out to measure it? Do you fluff the flour first? Or do you scoop it tightly packed in the bag?

      2. Kayson

        Even if they didn’t turn out visually like the recipe, they are still going to taste like a peanut butter cookie. Anyone saying “wasted this that and the other , total waste of time..” has no business making peanut butter cookies because you can’t possibly like them in the first place. If you follow the recipe, they are still going to taste good. Maybe they didn’t spread for whatever reason. The cooked ingredient still give you a damn good peanut butter cookie. Stick with store bought if you can’t handle some variation. You have too little experience (or none) and it’s user error most of the time. The recipe here isn’t rocket science or from another planet. Nothing weird or strange or complex. Just eat your cookie and keep working on your skills. 3000 people aren’t wrong.

        1. Kayson

          A couple of factors:

          -It could be too much flour and that could be because of how you measure (it won’t help for this recipe, but buy a scale and find recipes that use weight, metric, etc)

          -Make sure your butter is not to cold. It won’t spread right.

          – if you’ve refrigerated the dough at all, it could be too cold. Bringing it up to room temperature for some cookie recipes can make a big difference.

          – Make sure your oven is preheated and at the right temperature. If you have access to an thermometer or instant read infrared temp reader, it might be worth knowing how accurate your oven is(bonus: you might find out the hot spots in your oven as well!)

          -test your leavening agents and make sure they are still active. Seems like “duh”. Just trust me. “I just used them last week” has ruined a recipe or two. Be mindful of it.

          – make sure you are not playing with your recipe too much or at all. Even a little extra baking powder or soda can be such a problem! (It’s only a little extra often would be measured out to much more. A “little extra” teaspoon can be as much as nearly a half teaspoon more! Don’t trust your eyes.)

          Simple things. I’m sure it’s all common knowledge and everyone already knows, but a reminder of these tips can make or break a good recipe.

          Good luck. Most of all HAVE FUN and ENJOY.

          Happy baking!

  6. Reina

    Made these using 1:1 AP gluten free flour and they were WAAAY too crumbly 🙁 I have been baking for over 15 years. Maybe it was the flour or maybe they needed for liquid. The taste was good though.

    1. A woman holding a camera standing in front of some shelves.

      About a week if stored in an air tight container with a piece of white bread (that you replace every couple of days).

  7. EllyG

    Seriously good. Mine weren’t too sweet but I used baking margarine (Stork) which is slightly salted and a cheap store brand crunchy peanut butter. I also used slightly less sugar. They weren’t chewy as suggested but they were soft and very moreish! I would add some dark choc chips next time.

  8. Veni Rea

    This recipe is flawless!! I’ve made it several times as the recipe calls and it’s amazing every freaking time! Recently I’ve gone gluten-free and I haven’t changed any measurements but used ‘Bob’s Red Mill 1 to 1 baking flour’ (light blue bag) and it’s still flawless!!! I do NOT recommend ‘ ‘Bob’s all-purpose baking flour’ (red bag)… that shit sucks!!! It tastes too beany.

  9. kelly shanley

    i make these all the time, and everyone loves them!. i add a half cup of chocolate chips and a half cup pf salted caramel chips and they turn out amazing. im just wondering if a tiny bit of marshmallow cream would make them like a fluffer nutter cookie style, lol. what are your thoughts?

    1. Audrey Pritchett

      Perfection! Followed the recipe exactly as written. Peanut butter cookies you can be proud to say you made. Thank you Jessica. Will not have to ever find another peanut butter cookie recipe. A

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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