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A stack of peanut butter cookies on top of other cookies.
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4.8 from 115 votes

Soft Peanut Butter Cookies

These soft peanut butter cookies are easy to make, full of peanut butter flavor, and don't require any dough chilling!
Course Dessert
Cuisine American
Keyword cookies, peanut butter
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 26 cookies
Author Danielle


  • 1 and 1/2 cups (190 grams) all purpose flour, spooned & leveled
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115 grams) unsalted butter, softened
  • 3/4 cup (150 grams) light brown sugar packed
  • 1/4 cup (50 grams) granulated sugar
  • 3/4 cup (190 grams) creamy peanut butter
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons (40 grams) granulated sugar optional


  • Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
  • In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined.
  • Mix in the peanut butter, egg, and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
  • Add the dry ingredients and mix until just combined.
  • Place the 3 tablespoons (40 grams) of granulated sugar in a small bowl. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough, roll into a ball, and coat in the granulated sugar. Place each ball of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Gently press each one down with a fork to make a small criss-cross pattern.
  • Bake for 10 to 12 minutes or until the tops of the cookies are set. Remove from the oven and allow to cool on the baking sheet for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.


Cookies can be stored in an airtight container at room temperature for up to one week.
Freezing Instructions: Cookie dough will freeze well for up to 3 months, bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.
Butter: If using salted butter, reduce the salt in this recipe to a tiny pinch.
Peanut Butter: I recommend using a no-stir creamy peanut butter like Jif or Skippy. You may also use crunchy peanut butter instead of creamy peanut butter in this recipe. 
Egg: A room temperature egg is best for this recipe so it mixes more evenly into the dough. To bring your egg to room temperature quickly, place it in a bowl of warm water for 5 to 10 minutes.
To make chocolate chip peanut butter cookies: Add 1 cup (190 grams) of semi-sweet chocolate chips to the cookie dough.