Irresistibly Soft Classic Peanut Butter Cookies – Tender, Chewy, and Full of Flavor

Nothing beats the smell of warm peanut butter cookies coming out of the oven. These classic cookies are soft in the middle, lightly crisp at the edges, and packed with nutty flavor. The recipe is simple and reliable, with easy steps that even a beginner can follow.

You’ll get that signature crisscross pattern, a soft bite, and just the right sweetness. If you love comfort baking with minimal fuss, this is the cookie to make.

What Makes This Recipe So Good

These cookies are all about texture and balance. They’re chewy and soft without falling apart, and the edges get a delicate crisp after baking.

A touch of brown sugar adds moisture and a hint of caramel warmth. Chilling the dough keeps them thick and prevents spreading too much. Best of all, the ingredients are simple, and the method is straightforward—perfect for weekday baking or a last-minute treat.

What You’ll Need

• 1/2 cup (1 stick) unsalted butter, softened – Room temperature for easy creaming.
• 3/4 cup creamy peanut butter – Use a classic shelf-stable brand for best texture.
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg – At room temperature.
• 2 teaspoons pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine salt
• Additional granulated sugar for rolling (optional, about 1/4 cup)

Step-by-Step Instructions

1. Preheat and prep: Set your oven to 350°F (175°C).

   Line two baking sheets with parchment paper or silicone baking mats.

2. Cream the fats and sugars: In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. This step adds air and helps create that soft, tender crumb.
3. Add egg and vanilla: Beat in the egg and vanilla until fully combined. Scrape down the bowl so everything mixes evenly.
4. Whisk the dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and salt.

   This evenly distributes the leavening agents.

5. Combine wet and dry: Add the dry mixture to the wet in two additions. Mix on low until just combined. Avoid overmixing to keep the cookies soft.
6. Chill the dough (briefly): Cover the bowl and chill the dough for 20–30 minutes. Chilling prevents excessive spreading and keeps the centers chewy.
7. Shape the cookies: Scoop dough into 1 1/2-tablespoon portions (a small cookie scoop works well).

   Roll into balls. If you like a sparkly finish, roll each ball lightly in granulated sugar.

8. Crisscross pattern: Place dough balls on prepared sheets, spaced about 2 inches apart. Use a fork to press a crisscross pattern on top, flattening each cookie to about 1/2 inch thick.
9. Bake: Bake for 8–10 minutes, rotating the pans halfway through.

   Pull them out when the edges are set and the centers look slightly underbaked. They’ll continue to set as they cool.

10. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This helps the structure set without drying out.

Storage Instructions

• Room temperature: Store in an airtight container for up to 5 days.

  Slip in a slice of bread or a tortilla to keep them soft.

• Freezing baked cookies: Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature.
• Freezing dough: Scoop, crisscross, and freeze the shaped dough on a tray. Once firm, store in a freezer bag for up to 2 months.

  Bake from frozen at 350°F (175°C) for an extra 1–2 minutes.

Why This is Good for You

Peanut butter offers protein and healthy fats that help keep you full and satisfied. These cookies are a sweet treat, but they deliver more substance than your average cookie due to the nut content. The balance of sugars and fats gives them a steady, comforting energy boost.

Enjoying a couple as part of a balanced diet can make dessert feel nourishing, not just indulgent.

What Not to Do

• Don’t skip chilling the dough. Warm dough spreads too much and loses that soft center.
• Don’t overbake. If you wait until the centers look dry, you’ll end up with crumbly cookies.
• Don’t use natural peanut butter that separates unless you know how it behaves in baking. It can make the dough oily and change the texture.
• Don’t overmix after adding flour. Overworking the dough toughens the cookies.
• Don’t overcrowd the pan. Give them room so the heat circulates and the edges set properly.

Alternatives

• Peanut butter options: For the softest cookies, use creamy, no-stir peanut butter. If you love texture, use crunchy peanut butter for little nutty bits.
• Gluten-free: Substitute a 1:1 gluten-free all-purpose baking blend.

  Look for one with xanthan gum for best structure.

• Dairy-free: Use plant-based butter sticks (not spreadable tubs). Make sure they’re room temperature for proper creaming.
• Less sweet: Reduce sugar to 1/3 cup granulated and 1/3 cup brown. The cookies will still be soft but less sweet.
• Add-ins: Fold in 1/2 cup chocolate chips, peanut butter chips, or chopped peanuts.

  Keep add-ins modest to maintain the soft texture.

• Salted peanut butter: If using salted peanut butter, reduce added salt to a pinch or omit it entirely.

FAQ

Can I use natural peanut butter?

You can, but results vary. Natural peanut butter that separates can make the dough oily or cause spreading. If you use it, stir very well, measure carefully, and chill the dough a bit longer.

Expect slightly flatter cookies.

How do I keep the cookies extra soft for days?

Store them airtight with a slice of bread or a tortilla to maintain moisture. Also, pull them from the oven when the centers still look a touch underdone. They’ll set as they cool and stay soft longer.

Why did my cookies turn out dry?

Overbaking is the most common reason.

Take them out when edges are set but centers are puffy and soft. Packing flour too tightly can also dry them out—spoon and level your flour for accuracy.

Can I double the recipe?

Yes, this recipe doubles well. Cream the butter and sugars thoroughly in a stand mixer if you can, and chill the dough in two batches so it cools evenly.

Do I have to make the crisscross pattern?

No, but it helps the cookies bake evenly and gives that classic look.

If you skip it, the cookies may bake up thicker in the center, so add an extra minute if needed.

What if I don’t have brown sugar?

You can use all granulated sugar, but the cookies will be a bit less chewy and slightly less flavorful. If you have molasses, mix 1 tablespoon into the granulated sugar to mimic light brown sugar.

How do I know they’re done?

Look for lightly set edges and soft, slightly puffy centers that no longer look glossy. The bottoms should be just turning golden.

They’ll firm up as they cool.

In Conclusion

These Irresistibly Soft Classic Peanut Butter Cookies deliver the perfect mix of tender chew, rich peanut flavor, and simple joy. With a short chill, a quick crisscross, and a gentle bake, you can count on consistent, bakery-level results. Keep a batch on hand for lunchboxes, after-dinner treats, or a sweet bite with coffee.

This is the kind of recipe you make once and bookmark forever.