Soft and Chewy Peanut Butter Cookies – Classic, Cozy, and Melt-in-Your-Mouth Perfect
There’s nothing quite like the nostalgic aroma of peanut butter cookies baking in the oven. It’s warm, homey, comforting, and immediately recognizable. But among all the peanut butter cookie styles out there — crispy, crunchy, chunky — there is one version that stands above the rest for pure indulgence: Soft and Chewy Peanut Butter Cookies.
These cookies walk the perfect line between melt-in-your-mouth softness and that signature chewy pull that keeps you reaching for just one more. The centers are tender, the edges are slightly golden, and the whole cookie is infused with rich, nutty peanut butter flavor. They’re everything a peanut butter lover dreams of.
The texture is what makes these cookies truly special. Many peanut butter cookies are baked too long or have too much flour, leading to a dry, crumbly texture. But this recipe is designed to keep them soft for days. The combination of creamy peanut butter, butter, brown sugar, and the right amount of moisture keeps them tender and chewy from the moment they cool to the very last cookie in the jar — if they last that long.
Soft and chewy peanut butter cookies have a long and beloved history in American baking. The classic crosshatch pattern — created by gently pressing each cookie with a fork — dates back to the 1930s, originally recommended to help the cookies spread evenly. Today, that pattern is iconic. One look and you instantly know exactly what cookie you’re about to enjoy.
This recipe brings you everything you love about that classic treat, but with an upgraded texture that feels luxurious, bakery-style, and absolutely irresistible. They’re easy to make, require no chilling, and use simple pantry ingredients. Perfect for last-minute baking, lunchbox treats, after-school snacks, or midnight cravings.
Let’s dive into the dough, whip up something delicious, and fill your kitchen with the smell of nostalgia.
Ingredients:
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Optional extras:
- ½ cup chocolate chips
- Extra granulated sugar for rolling
Instructions:
- Preheat the Oven
Preheat to 350°F (175°C). Line a baking sheet with parchment paper. - Cream the Butter and Sugars
In a large mixing bowl, cream the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy. - Add Egg and Vanilla
Mix in the egg and vanilla extract until smooth and well combined. - Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. - Form the Dough
Slowly add the dry mixture into the wet ingredients, mixing until a soft dough forms. - Shape the Cookies
Roll tablespoon-sized dough balls. If desired, roll each in granulated sugar for a sparkling finish. - Create the Crosshatch
Use a fork to gently press a crisscross pattern onto each cookie. - Bake
Bake for 8–10 minutes. Remove when edges are set but centers look slightly underbaked — they will continue to firm up while cooling. - Cool and Enjoy
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Soft and Chewy Peanut Butter Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- Cream butter, peanut butter, brown sugar, and granulated sugar.
- Add egg and vanilla and mix until smooth.
- Whisk dry ingredients in a separate bowl.
- Combine wet and dry ingredients to form dough.
- Roll dough balls, press crosshatch pattern, and bake 8–10 minutes.
Notes
Tips & Tricks
- Do NOT overbake: Soft cookies often look slightly underdone when you pull them from the oven — this is perfect.
- Use creamy peanut butter: Natural peanut butter is possible, but cookies may spread less and bake slightly drier.
- Add an extra yolk: For even softer cookies, add an additional egg yolk to the dough.
- Chill if needed: If your dough feels too soft, chill for 10 minutes.
- Double the peanut butter flavor: Add ½ cup peanut butter chips.
Variations
- Chocolate Drizzle: Dip or drizzle cooled cookies with melted chocolate.
- PB & Jelly Cookies: Press a thumbprint into each ball before baking and fill with jelly.
- Chunky Peanut Butter Cookies: Use crunchy peanut butter for added texture.
- Reese’s Style: Add chopped peanut butter cups.
- Salted Peanut Butter Cookies: Sprinkle flaky salt on top before baking.
Serving Suggestions
- Serve with cold milk
- Add to ice cream sandwiches
- Enjoy with hot cocoa or coffee
- Package in gift bags for holidays or parties
- Use as the base for cookie crusts
Storage Information
- Room Temperature: Keeps soft for 5–6 days in an airtight container
- Freezer (Dough): Freeze portioned dough balls for up to 3 months
- Freezer (Baked Cookies): Freeze baked cookies for up to 2 months
- Reheat: Warm in microwave for 5–8 seconds to soften
FAQ
Why are my cookies dry or crumbly?
Too much flour or overbaking — measure precisely and bake lightly.
Can I make these gluten-free?
Yes — use a 1:1 gluten-free flour blend.
Can I use natural peanut butter?
Yes, but the cookies may be less soft and spread slightly less.
How do I keep them soft longer?
Store with a slice of bread — it transfers moisture to the cookies.
History / Fun Facts
Peanut butter cookies became popular in the early 20th century after George Washington Carver promoted peanut-based recipes as a nutritious alternative during crop diversification efforts. The iconic fork pattern first appeared in 1936 and has been a symbol of peanut butter cookies ever since. Today, variations exist worldwide, but the classic soft and chewy American style remains the most beloved.
