These soft peanut butter cookies are easy to make, full of peanut butter flavor, and don’t require any dough chilling. This is the best peanut butter cookie recipe you will ever try!

A stack of peanut butter cookies broken in half to show the texture on top of other cookies.

Over the years I’ve published hundreds of recipes on my site. It’s been my goal this summer to update some of those older recipes that I really love with more pictures and information to ensure that you can make them with ease.

So today I’m bringing back one of my favorite classic recipes on the blog – these delicious homemade peanut butter cookies!

Why You Will Love These Cookies

  • They’re incredibly easy to make
  • No dough chilling required
  • Super soft 
  • Packed with peanut butter

I’m also sharing helpful tips on freezing your cookie dough, preparing the dough ahead of time, and so much more. If you love peanut butter, then this is one cookie recipe you’ll want to try!

The ingredients needed to make peanut butter cookies in bowls on top of a rustic gray surface.

Ingredients For This Recipe

To make this peanut butter cookie recipe, you’ll need 9 simple ingredients. Let’s break down each one and what it does in this recipe:

  • All-Purpose Flour: The flour helps provide the structure for these cookies so that they hold their shape and don’t fall apart when you pick them up.
  • Baking Soda & Salt: The baking soda provides a little lift and the salt enhances the flavors.
  • Unsalted Butter: I recommend sticking with unsalted butter for this recipe if possible. Your butter should also be soft enough to press your finger into.
  • Brown Sugar & Granulated Sugar: I prefer to use a mix of sugars, the brown sugar adds moisture to the dough and keeps the cookies soft.
  • Peanut Butter: I like to use creamy peanut butter and recommend sticking with a no-stir option like Jif or Skippy.
  • Egg & Vanilla Extract: The egg helps bind everything together and the vanilla adds flavor.
Peanut butter cookie dough mixed up in a glass bowl.
A baking sheet holding peanut butter balls pressed down with a fork to get the criss cross pattern.

How To Make Peanut Butter Cookies

Once you have all of your ingredients, it’s time to prepare these peanut butter cookies. To start, you’ll want to preheat your oven to 350°F (177°C) and line a couple of large baking sheets with parchment paper. The parchment paper is completely optional here, but it will make for easier cleanup and I find that cookies just bake up better with it too.

Next, you’ll whisk together your flour, baking soda, salt, and set it aside. You’ll mix the butter, brown sugar, and granulated sugar together for a minute or two until they’re well combined. Then, mix in the peanut butter, egg, and vanilla extract. I suggest stopping to scrape down the sides of your bowl at this point and giving it another mix to ensure that the wet ingredients are well combined.

After you mix up the wet ingredients, you’ll add the dry ingredients and mix them in until just combined. Then, scoop the cookie dough, roll each ball in some granulated sugar, place them on the prepared baking sheets, and press each one down with the tines of a fork in a criss-cross pattern. The fork marks will help flatten the cookies some so that they spread as they bake in the oven.

Once the cookie dough is ready, simply bake the cookies for 10 to 12 minutes or until the tops of the cookies are set. Let them cool for 5 to 10 minutes on the baking sheets, then transfer the cookies to a wire rack to cool completely. 

A round cooling rack holding peanut butter cookies piled on each other with a small metal cup of peanut butter off to the side.

FAQ’s

Can I use crunchy peanut butter in these cookies?

Yes, you can substitute the creamy peanut butter with the same amount of crunchy peanut butter.

How do I adjust the recipe if I only have salted butter on hand?

A good rule of thumb when replacing salted butter with unsalted butter in a recipe is to reduce the salt by 1/4 teaspoon per stick of butter. Since this recipe only uses 1/4 teaspoon of salt, I recommend still adding a tiny pinch of salt.

Can these cookies be frozen?

Yes, you can freeze these cookies! Once the cookies have cooled completely, you can store them in an airtight container or freezer bag in the freezer for up to 3 months. When you’re ready to enjoy them, simply place the cookies on the counter for a few hours so that they can come to room temperature. 

If you want to freeze the cookie dough: Scoop the cookie dough with a cookie scoop, press each ball of dough down with a fork in a criss-cross pattern, and freeze the cookie dough on a baking sheet lined with parchment paper for 1 to 2 hours. Once the cookie dough is frozen, freeze in an airtight container or freezer bag for up to 3 months. You can bake the cookie dough from frozen for an additional 1 to 2 minutes.

Can I prepare the cookie dough ahead of time?

Yes! You may prepare the cookie dough ahead of time and refrigerate it for up to 3 days. If you need to prepare it further in advance, then I recommend freezing it. 

An overhead view of peanut butter cookies on a round cooling rack with a metal cup of peanut butter off to the side.

Baking Tips 

  • It’s best to use a room temperature egg in this cookie dough. If you forget to let your egg come to room temperature, simply place it in a bowl of warm water for 5 to 10 minutes. 
  • I prefer to roll the cookie dough in some extra granulated sugar before baking, but this step is completely optional. Feel free to skip it if you prefer!
  • Want to add chocolate? Add 1 cup of chocolate chips to the cookie dough or try my peanut butter chocolate chip cookies instead!

More Easy Peanut Butter Recipes To Try!

Recipe Video

A stack of peanut butter cookies on top of other cookies.

Soft Peanut Butter Cookies

4.80 from 148 ratings
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
These soft peanut butter cookies are easy to make, full of peanut butter flavor, and don't require any dough chilling!
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Ingredients

Servings: 26 cookies
  • 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

Instructions
 

  • 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.

Notes

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.
Cuisine: American
Course: Dessert
Author: Danielle Rye
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.