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Published on . Last updated on . By Gabby. 131 Comments
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These chewy peanut butter cookies are perfectly soft in the middles with slightly crisp edges. This quick and easy recipe takes 20 minutes, there's no chill time, and you only need 9 simple ingredients!
I absolutely LOVE peanut butter. I probably eat it every day in some form or another and whenever I make chocolate peanut butter sandwich cookies they are gone within 24 hours.
But here's the thing: most traditional peanut butter cookies that I've tried are dry and crumbly, and I'm more of a gooey soft cookie kind of person.
These dairy free peanut butter cookies provide all the nostalgia of the traditional recipes, but with the soft chewy texture of a chocolate chip cookie.
Why These Chewy Peanut Butter Cookies Work
- These dairy free peanut butter cookies are baked at a low temperature to allow them time to spread out instead of being puffy.
- Peanut butter has a tendency to make cookies dry and chalky. This recipe uses just the right ratio of butter to peanut butter and a low amount of flour to create a soft middle.
- This recipe only requires just 9 basic ingredients that you probably already have in your pantry!
Step By Step Instructions
STEP ONE: Preheat the oven and line two baking sheets with parchment paper. Whisk together the flour, salt, and baking soda then set aside.
STEP TWO: Use a standing mixer with the paddle attachment, or a hand mixer to beat the butter and peanut butter together until nice and smooth.
STEP THREE: Beat in both sugars until light and fluffy, then add in the egg and vanilla and mix again.
STEP FOUR: Slowly add in the dry ingredients until just combined.
STEP FIVE: Use a cookie scoop or your hands to form 1.5 tbsp-sized balls of dough and place them on the baking sheets.
STEP SIX: Bake one sheet at a time for 8-10 minutes. The edges will look set but the middles will look quite soft. Leave the cookies on a baking sheet for 10 minutes before transferring to a wire rack to cool.
FAQs and Expert Tips
What kind of peanut butter is best for peanut butter cookies?
This recipe uses smooth peanut butter, like Skippy or Kraft. I haven't tried using crunchy peanut butter, but if you like a little crunch, you can use crunchy.
If you're wanting to use natural (no sugar added) peanut butter, the cookies will be less sweet and they will likely spread out more. Using natural peanut butter will change the structure and texture of the cookies.
Why are my cookies dry and crumbly?
This is most likely a classic case of using too much flour. It's crucial to properly measure the flour in this recipe, as even 1 extra tablespoon of flour can completely change the structure of the cookies.
You also might have over baked them!
Can I add chocolate chips to these cookies?
Yes! In fact - it's encouraged! I often add semi-sweet chocolate chips or chopped up dark chocolate to the dough before baking. Chocolate just makes everything better. Half of a cup is usually a good amount!
Expert Tips
- Properly weighing your flour is CRUCIAL for soft and chewy peanut butter cookies. Even half of a tablespoon under or over the amount stated in the recipe will completely change the texture of the cookies. I texted this recipe 6 times - trust me!!! Either measure your flour using a food scale or use the proper scoop and level method.
- When mixing the dry ingredients with the wet, stop mixing right away when those last specks of flour have disappeared. Over-mixing the dough will lead to tough cookies.
- When the cookies are done, the edges will look set, but not golden brown. The middles will look really soft - don't worry, the cookies will set on the baking sheets for 10 minutes once you take them out of the oven. Taking the cookies out at this stage is the key to soft cookies!
- When you remove the cookies from the oven, they might look a bit puffy so give the baking sheet a gentle but firm tap on the edge of the counter to flatten them a little bit.
Storage and Freezing Instructions
These cookies should be stored for up to 5 days in an airtight container. You can also freeze the baked cookies in a freezer bag for later.
To thaw them, just remove from the freezer and leave them at room temperature until they're ready to eat!
More Cookie Recipes You'll Love
- Coffee Cookies
- Cornflake Biscuits
- Snickerdoodles Without Cream of Tartar
- Cookies and Cream Stuffed Cookies
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me onInstagramor Facebook so I can check it out!
Soft and Chewy Peanut Butter Cookies
Gabby
These chewy peanut butter cookies are perfectly soft and chewy in the middles with slightly crisp edges. This quick and easy recipe only takes 20 minutes and you only need 9 ingredients!
5 from 101 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Dessert
Cuisine American
Servings 18 cookies
Calories 167 kcal
Video
Equipment
standing mixer or hand mixer
Ingredients
- ½ cup butter (vegan or regular, softened)
- ½ cup creamy/smooth peanut butter (SEE NOTES)
- ¼ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 2 teaspoon vanilla extract
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup + 3 tablespoons all-purpose flour (SEE NOTES)
Instructions
Preheat oven to 350°F and line 2 baking sheets with parchment paper.
In a medium bowl, whisk together flour, salt, and baking soda then set aside.
In the bowl of a standing mixer with the paddle attachment or using a hand mixer, beat peanut butter and butter together until smooth.
Add in the granulated and brown sugars and beat until light and fluffy, then mix in the egg and vanilla extract.
Pour the dry ingredients into the bowl and mix until just combined. It is important not to over-mix the dough!
Use a cookie scoop or your hands to form 1.5 tbsp-sized balls of dough and bake one tray at a time for 8-13 minutes. The middles will look soft and the edges should look set, but not golden brown (if the edges are brown the cookies are already over-done!).
When removing the cookies from the oven, gently but firmly bang the pan on the edge of the counter a couple times if they look too puffy. Let the cookies cool on a baking sheet for 10 minutes then transfer to a cooling rack to cool completely.
Notes
PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above, under the "Metric" tab.
PEANUT BUTTER:I recommend the regular Skippy or Kraft-type peanut butters for this recipe. Natural peanut butter will change the texture and structure of the cookies, making them slightly crunchier and they will spread more.
MEASURING THE FLOUR: It's important to properly measure the flour in every recipe, but even ½ tablespoon too much flour will totally change these cookies. Either weigh your flour using a kitchen scale, or use the proper scooping method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out.
OPTIONAL: These cookies taste delicious with semisweet chocolate chips or chopped chocolate! Use around ½ cup to ¾ cups.
Storage Instructions: These cookies should be stored in an airtight container at room temperature and will stay fresh for up to 5 days.
Nutrition
Calories: 167kcalCarbohydrates: 21gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 9mgSodium: 188mgPotassium: 71mgFiber: 1gSugar: 9gVitamin A: 253IUCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
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Reader Interactions
Comments
Pixie
This is the peanut butter cookie recipe that I've been looking for my whole life! I don't enjoy the texture of the traditional hard and crumbly peanut butter cookies, nor the fuss of having to roll them and sugar and crosshatch them with a fork, but love the flavor. I discovered this recipe just a few months ago and have already made it countless times, and I have to double this recipe every time now because as written it's just a tease for my family, they're gone in a day. I use metric measurements with my scale and they turn out perfectly every single time (and there's less dishes that way too, nobody likes washing a peanut buttery measuring cup!). I make both 1.5 T cookies (bake @ 350 for 7-8 minutes) and 3 T bakery size cookies (bake for 8-9 minutes), and let both finish out of the oven on the hot sheet pans. I also love that these cookies get SOFTER as the days go by, no apple or slice of bread in the airtight container necessary.Reply
Gabby
Hi Pixie! I'm so happy to hear you enjoy these cookies! I really appreciate your review!
Reply
Danielle
Perfect cookie!
I followed the recipe and cookie is perfect. Second batch I added some chocolate chunks.
Seriously great recipe. Easy to follow instructions. I’ll be making these again.Reply
Gabby
Thank you Danielle! I'm so glad you enjoyed these!
Reply
Gina
I rolled into logs and refrigerated for a few days. Planning to bake them today. Advice for baking from slices rather than balls? And refrigerated rather than room temp?
Reply
Gabby
Hi Gina! I would start by adding 2-3 minutes to the baking time and then add more if needed.
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Mark
I’m curious about a possible misprint. I use a food scale for all recipes when possible. This one calls for 1/2c butter, which is a full stick, but when I switch to metric it calls for 105 when a full stick is 114. Am I wrong somehow or is the 105 a typo?
Reply
Gabby
Hi Mark! There's no typo! These recipes are tested using both regular butter and dairy free butter which have different masses - that's why the metric measurements may seem very slightly different.
Reply
D
Can I freeze uncooked dough?Reply
Gabby
Yes you can freeze the uncooked dough! Scoop the dough onto a lined baking sheet and put in freezer until frozen. Then transfer frozen dough to ziplock and freeze up to 3 months. Add an extra 2-3 minutes in the oven if baking from frozen.
Reply
Diane
These turned out great. I used the metric for the cup of flour and used measuring spoon for the 3 tablespoons of flour.
Thank you for the recipe.Reply
Gabby
Hi Diane! So happy to hear you enjoyed this recipe! Thanks for your review 😊
Reply
Sami
What if you’re cooking at elevation?
Reply
Gabby
Hi Sami! I live at sea level so I can't test or give advice on cooking at elevation with this recipe, but if you happen to find a good resource to help make adjustments with high elevation baking let me know how they worked for you with this recipe.
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Shari G.
Truly the best p&b cookies ever. Made them 3 days after Christmas when the holiday goodies ran out. My family is stashing their rations as I speak. They came out soft, full of flavor; I was stunned. Peanut butter has long been a stay away for me to bake because of my taboo of them being plain and lacking imagination. I added semi sweet chips and some with butterscotch and topped them all with pink rock salt. They were a welcomed delight. Thank you
Reply
Gabby
Hi Shari! Love the idea of adding butterscotch! Thank you so much for your review, glad to hear your family approved 😊
Reply
Shelisah
All I can say is WOW! I was on the hunt for a great PB cookie and this ones IT! I was so sad when I used a very popular bloggers recipe and they were way too sugary. These are sort of light but crispy, not overly sweet, and chewy. I finished mine with a sprinkles of salt. Chefs kiss!Reply
Gabby
Thanks so much for your review Shelisah 🥰
Reply
Des
Why don’t mine look like the picture?? They didn’t spread at all I had to do the fork thing which I was trying to avoid lol taste great tho! Gonna try again
Reply
Gabby
It sounds like you over-measured your flour! I highly recommend using metric measurements and a food scale as even 1-2 tablespoons can make a huge difference in these cookies.
Reply
Sylvia
I got a HUGE tub of Reeses peanut butter sauce and wanted to try cookies with this recipe...I made the first batch just as recipe called for with butter and exact flour mix and it turned out perfect...I was concerned because the Reeses sauce was runnier than peanut butter....but they were awesome...Now the second batch I made, I substituted hard margarine blocks for the butter, as I don't always have butter at hand (and it is more expensive) and the recipe was followed as directed and they also turned out very good....I even added butterscotch chips..very good recipe....thankyou
Reply
Gabby
Yay! I'm so happy to hear that the peanut butter sauce worked! Thanks so much for sharing and for taking the time to leave a review 😀
Reply
beetee
These cookies are the best peanut butter cookies ever, and that is from everyone that tasted them. I added a 1/4 tsp of cinnamon and dark chocolate to half the batter, left the other half w/o!Reply
Gabby
Yay! So happy they were a hit, this made my day!
Reply
Matthew
I don't normally even bother writing a comment on any site like this but these cookies are so insanely good on multiple levels it can't be understated. I weighed everything but added 1/8c white chips, 1/8c semi sweet, 1/8c dark, and 1/4 cup butterscotch chips for 5/8c total of chips for just tiny bit of extra chips than a half cup. You don't happen to have a chocolate chip cookie recipe that comes out like these peanut butter cookies do you? These cookies are 10/10 in texture, appearance, flavor, mouth feel etc I'm not joking. They also retained their exact texture for 3 days after baking and that is phenomenal.Reply
Gabby
Hi Matthew! Thank you so much for the wonderful review, this seriously made my day! If you like these I definitely recommend my dairy free chocolate chip cookies! 🙂
Reply
Kim
Should the dough be refrigerated? The dough is very light and fluffy. Thanks
Gabby
No, this dough does not need to be refrigerated.
Ruth
How many cookies does the nutrition refer and how many cookies for one recipe .
Reply
Gabby
The nutrition info is per cookie, the recipe makes 18 cookies.
Reply
Jami
Is it my imagination or did this recipe used to call for almond extract too? Lost my printed version....Reply
Gabby
Nope, it did not call for almond extract!
Reply
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