Dessert

Soft Peanut Butter Cookies Recipe

ByAiden Wells January 30, 2026January 30, 2026

Introduction

These soft peanut butter cookies are delightfully tender with rich, nutty flavor in every bite. Easy to make and perfectly chewy, they’re a wonderful treat for peanut butter lovers. Enjoy them fresh from the oven or with a cold glass of milk.

A dark blue speckled baking tray holds twelve round peanut butter cookies with visible fork-pressed grid patterns on top, some partially broken with small cracks, arranged loosely in three rows. In the center of the tray, a white ceramic measuring cup filled with smooth light brown peanut butter topped with a few peanuts sits surrounded by scattered whole and halved peanuts. Another smaller white ceramic measuring cup filled with shelled peanuts is placed at the bottom right of the tray. The whole scene is set against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 cup creamy peanut butter
1 large egg
1 1/2 teaspoon vanilla extract
2 tablespoons heavy cream or milk

Instructions

Step 1: In a small bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
Step 2: Using a stand mixer with the paddle attachment or a handheld electric mixer, beat the granulated sugar, brown sugar, and softened butter together until well combined.
Step 3: Add the peanut butter and continue beating until fully incorporated. Then add the egg and vanilla extract, scraping down the sides of the bowl as needed to ensure even mixing.
Step 4: Gradually add the dry ingredients, mixing just until combined. Avoid over mixing to keep the cookies soft.
Step 5: Stir in the heavy cream or milk. Transfer the dough to a bowl, cover with plastic wrap, and refrigerate for at least two hours or preferably overnight.
Step 6: Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Step 7: Remove the dough from the fridge. Using an ice cream scooper or spoon, scoop dough and roll into balls. Place them spaced evenly on the baking sheet.
Step 8: Press down lightly on each ball with a fork, creating a crisscross indentation pattern.
Step 9: Bake for 10–12 minutes. The cookies will look slightly undercooked but will firm up as they cool.
Step 10: Let the cookies cool on the baking sheet for about 10 minutes before enjoying them fresh or with a glass of milk.

Tips & Variations

For extra flavor, add a pinch of cinnamon or a handful of chocolate chips to the dough before baking.
Use chunky peanut butter for added texture and peanut pieces in your cookies.
Chilling the dough is essential for soft cookies and helps control spreading during baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. When ready to eat, thaw at room temperature or warm briefly in the oven. The cookies are best enjoyed fresh but retain softness well.

How to Serve

A close-up image shows thick, soft peanut butter cookies with a cracked, crumbly texture. One cookie in the center has a clear square pattern pressed into its top surface, showing a slightly rough and grainy look, while the edges are uneven and cracked. The cookies are light brown with a matte finish, resting on a dark background speckled with white. Around the cookies, there are whole and split unshelled peanuts scattered, adding more texture and colors of light beige to the scene. The image focuses tightly on three cookies, with parts of two at the edges and one fully visible in the middle. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this recipe?

Yes, natural peanut butter works, but it may affect the texture slightly. It’s best if the peanut butter is creamy and well stirred before mixing into the dough.

Why are my cookies too crumbly?

This usually happens if the dough is over mixed or if not enough moisture is added. Be sure to add the heavy cream or milk as directed and avoid overworking the dough to maintain a soft texture.