THE best super soft peanut butter cookies (seriously though, the actual best). Sink your teeth into that perfectly soft and chewy texture and you’ll see why these are the only peanut butter cookies you’ll ever need!
Looking for another delicious dessert after devouring these? Try my NEW Peanut Butter Chocolate Chunk Cookies (with no chill time!), my Chunky Monkey Banana Cookies, and my Cherry Garcia Cookies.
If you feel like the title of these cookies is filled to the brim with hyperbole, well, I’m sorry to say it, but you’d be wrong. These are the BEST most SUPER SOFT peanut butter cookies in the whole entire universe.
You can try to prove me wrong. All that would take is for you to bring me all the peanut butter cookies you can find. Then I’d have to do a taste test and eat all the cookies, and I just don’t see how I could lose here, no matter what.
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!
- 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.
- Whisk together the flour, baking soda, and salt. Set this aside.
- 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.
- 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!)
- Now roll the cookie dough balls in the remaining 2 tablespoons sugar and place them on a baking sheet about 2-3 inches apart.
- 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).
- 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.
- 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!).
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, unsalted 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.
- 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
Amazing Dessert Recipes
- Cream Cheese Lemon Bars
- Sugar Cookie Bars
- Lemon Poppy Seed Muffins
- Best Carrot Cake with Cream Cheese Frosting
Did you make these totally amazing peanut butter cookies? YAY! Please rate the recipe below!
Best Super Soft Peanut Butter Cookies
- 1 ½ cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup creamy peanut butter
- ½ cup butter - room temperature
- ¾ cup brown sugar
- ¼ cup granulated sugar - (plus 2 tablespoons for rolling)
- 1 large egg
- 1 ½ teaspoons vanilla extract
- Preheat oven to 350 degrees and very lightly grease a baking sheet or line with a baking mat.
- In a medium bowl whisk together flour, baking soda, and salt. Set aside.
- In a large bowl cream together butter, peanut butter, brown sugar, and 1/4 cup granulated sugar for 2-3 minutes until light and fluffy. Mix in egg and vanilla until blended.
- Add dry ingredients to wet ingredients and mix until combined (do not over mix). Roll dough into balls (two regular size cookie scoops or about 3 tablespoons, the balls should be fairly big – this is the key to a super soft texture!)
- Roll cookie dough balls in remaining 2 tablespoons sugar, then place on baking sheet 2-3 inches apart. Use a fork to gently press a criss-cross pattern into each cookie dough ball, only pressing ball down about half way.
- Bake for 8-9 minutes – DO NOT OVER BAKE. The cookies should just begin to crack on top. Allow to cool 1-2 minutes on baking sheet, then transfer to a cooling rack. Store in an airtight container at room temperature up to 5 days (they are softest on day 1 and 2!).
I added 3/4 C chocolate chips – delish!
I made these and was told that they are the best cookies ever. The experts were an 11 yr old an a 9yrs old. Thanks so much for the recipe
Hi Tiffany, I followed your directions exactly, but my dough was very dry. I cooked the first tray for 8 minutes. They looked nowhere near being done. I left the second tray in for 9 minutes. They did not look much better than the first tray. I let them cool on the tray for tw0 minutes then moved them to a rack. Several of the cookies broke while moving them. The cookies are, indeed, very soft but they are also very crumbly and leave one with a very dry mouth and the taste of baking soda.
Can you make dough ahead and store in the frig?
Yes, that should work ok! Just bring to room temp before baking.
Very good cookies. I needed to bake them for 12-14 min. At just 8-9 minutes the cookies were still mostly raw dough and just fell apart when being removed from the baking sheet. Doubled the recipe and only got 28 cookies. …but they are delicious. 🙂