I baked Soft Peanut Butter Cookies that stay impossibly soft and chewy and will make you question why you ever settled for anything less.

Jump to Recipe

I’m obsessed with these cookies. I love the way a Chewy Peanut Butter Cookie Recipe sings chewy and slightly smashed at the edges, and I’ll admit I prefer Soft Peanut Butter Cookies that almost flop when you pick one up.

I crave peanut butter straight from the jar but these are better. The base uses creamy peanut butter (not natural, use one that contains oil so cookies spread right) and a touch of cornstarch (a little trick for softness).

They’re not fussy, they’re stupidly addictive, and I’ll make excuses to eat one after dinner. So good.

Every single time. Seriously.

Ingredients

Print Recipe (No Advertisments)

Basically creamy peanut butter gives rich, nutty flavor and spreads well.
Plus softened butter adds tender chew and real buttery taste.
Brown sugar keeps cookies moist and adds caramel notes.
Granulated sugar creates slight crisp edges and subtle crunch.
Basically egg plus yolk makes them rich, tender, extra chewy.
Vanilla adds warm flavor that ties everything together.
Flour gives structure so they’re soft but hold shape.
Baking soda helps spread and browns the edges.
Baking powder adds a light lift, prevents goopy centers.
Salt heightens peanut flavor and balances sweetness.
Plus cornstarch gives pillowy softness, like bakery cookies.

Ingredient Quantities

1 cup creamy peanut butter (not natural, use one that contains oil so cookies spread right)

1/2 cup (1 stick) unsalted butter, softened

3/4 cup packed light brown sugar

1/4 cup granulated sugar plus extra for rolling

1 large egg plus 1 large egg yolk (helps make them extra chewy)

1 teaspoon pure vanilla extract

1 1/4 cups all purpose flour, spooned and leveled

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 tablespoon cornstarch (a little trick for softness)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F and line two baking sheets with parchment paper or silicone mats.

2. In a large bowl cream 1/2 cup softened unsalted butter, 3/4 cup packed light brown sugar and 1/4 cup granulated sugar until light and fluffy, about 2-3 minutes with a mixer or a good arm workout with a wooden spoon.

3. Beat in 1 cup creamy peanut butter, then add 1 large egg and 1 large egg yolk, and 1 teaspoon vanilla extract. Mix until smooth, scrape sides, it might look slightly grainy from the peanut butter and that is ok.

4. In a separate bowl whisk together 1 1/4 cups all purpose flour (spooned and leveled), 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt and 1 tablespoon cornstarch so everything is evenly distributed.

5. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix, a few little streaks are fine.

6. Chill the dough for 20 to 30 minutes in the fridge if your kitchen is warm or the dough feels very soft. This helps the cookies hold shape and stay chewy. If your dough is firm enough you can skip chilling.

7. Pour some extra granulated sugar into a small bowl. Scoop dough into rounded tablespoons or use a cookie scoop, then roll each ball in the granulated sugar to coat.

8. Place dough balls 2 inches apart on the prepared sheets. Gently press each ball down with a fork to make the classic criss cross pattern or just flatten slightly with your palm if you want chunkier cookies.

9. Bake 9 to 11 minutes, until the edges look set and just begin to brown but centers still look a little soft. They will finish firming up as they cool, so resist baking until totally firm.

10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temp for up to 5 days for max softness, or freeze for longer.

Equipment Needed

1. Oven
2. Two baking sheets (plus parchment paper or silicone baking mats)
3. Large mixing bowl and a smaller bowl for dry ingredients
4. Hand mixer or sturdy wooden spoon
5. Measuring cups and spoons
6. Whisk and rubber spatula
7. Cookie scoop or tablespoon and a fork for pressing
8. Small bowl for rolling in sugar
9. Wire cooling rack

FAQ

Q: Can I use natural peanut butter instead of the non natural kind?

A: Try not to. Natural peanut butter separates and has no added oil so the cookies wont spread right and may turn dense. If all you got is natural, stir it well and add a teaspoon of neutral oil, but results will still be a bit different.

Q: Do I have to chill the dough?

A: You dont have to, but chilling for 30 to 60 minutes helps control spread and makes the cookies thicker and chewier. If you skip chilling bake a little sooner and watch them closely so they dont overbake.

Q: How can I tell when they're done?

A: Look for edges that are set and light golden while centers still look slightly soft. They will firm up as they cool. If they look dry theyre overbaked.

Q: Can I freeze the dough or baked cookies?

A: Yes to both. Scoop and freeze dough balls on a tray, then transfer to a bag; bake from frozen adding 1 to 2 minutes to the time. Baked cookies freeze well up to 3 months, thaw at room temp.

Q: Why is there cornstarch in the recipe?

A: Cornstarch gives the cookies a pillowy softness and helps them stay tender even after cooling. Its a small trick that makes a big difference.

Q: Can I make these gluten free or reduce sugar?

A: For gluten free use a 1-to-1 all purpose GF flour blend, fluff and measure the same way. Reducing sugar will change texture and chewiness; you can cut granulated sugar by a couple tablespoons but cutting a lot will make them cakey and less chewy.

The BEST Soft And Chewy Peanut Butter Cookies Recipe Substitutions and Variations

Peanut butter: swap for almond butter or sunflower seed butter if someone has a peanut allergy. Use a brand with oil already mixed in so cookies still spread like they should.
Unsalted butter: you can use solid coconut oil or a vegan stick margarine. Coconut oil will make them a touch softer and give a slight coconut note, so keep an eye on bake time.
Egg + egg yolk: to make them egg-free, use 2 flax “eggs” (2 tbsp ground flaxseed mixed with 6 tbsp water, let thicken). They wont be quite as chewy but still tasty.
Cornstarch: substitute with arrowroot powder or potato starch at a 1:1 ratio for the same soft, tender crumb.

Pro Tips

1. Use a peanut butter with oil in the jar not the stir-yourself kind. It helps the cookies spread and get that soft center. If your PB is unusually thick warm it a few seconds in the microwave so it mixes easier, but dont make it hot.

2. Chill when the dough feels too soft. Even 20 minutes makes a big difference so the cookies dont run into each other. If your kitchen is cool skip chilling, but when in doubt chill.

3. Watch the edges not the time. Pull them when the edges are set and the centers still look a little underbaked. They firm up as they cool so dont wait until they look done all the way through.

4. For max chewiness store them in an airtight container with a slice of bread or a few marshmallows to keep moisture in. Reheat gently in a microwave for 7 to 10 seconds if you want that just-baked softness.

The BEST Soft And Chewy Peanut Butter Cookies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I baked Soft Peanut Butter Cookies that stay impossibly soft and chewy and will make you question why you ever settled for anything less.

Servings

servings

Calories

147

kcal

Equipment: 1. Oven
2. Two baking sheets (plus parchment paper or silicone baking mats)
3. Large mixing bowl and a smaller bowl for dry ingredients
4. Hand mixer or sturdy wooden spoon
5. Measuring cups and spoons
6. Whisk and rubber spatula
7. Cookie scoop or tablespoon and a fork for pressing
8. Small bowl for rolling in sugar
9. Wire cooling rack

Ingredients

1 cup creamy peanut butter (not natural, use one that contains oil so cookies spread right)
1/2 cup (1 stick) unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar plus extra for rolling
1 large egg plus 1 large egg yolk (helps make them extra chewy)
1 teaspoon pure vanilla extract
1 1/4 cups all purpose flour, spooned and leveled
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 tablespoon cornstarch (a little trick for softness)

Directions

Preheat oven to 350 F and line two baking sheets with parchment paper or silicone mats.
In a large bowl cream 1/2 cup softened unsalted butter, 3/4 cup packed light brown sugar and 1/4 cup granulated sugar until light and fluffy, about 2-3 minutes with a mixer or a good arm workout with a wooden spoon.
Beat in 1 cup creamy peanut butter, then add 1 large egg and 1 large egg yolk, and 1 teaspoon vanilla extract. Mix until smooth, scrape sides, it might look slightly grainy from the peanut butter and that is ok.
In a separate bowl whisk together 1 1/4 cups all purpose flour (spooned and leveled), 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt and 1 tablespoon cornstarch so everything is evenly distributed.
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix, a few little streaks are fine.
Chill the dough for 20 to 30 minutes in the fridge if your kitchen is warm or the dough feels very soft. This helps the cookies hold shape and stay chewy. If your dough is firm enough you can skip chilling.
Pour some extra granulated sugar into a small bowl. Scoop dough into rounded tablespoons or use a cookie scoop, then roll each ball in the granulated sugar to coat.
Place dough balls 2 inches apart on the prepared sheets. Gently press each ball down with a fork to make the classic criss cross pattern or just flatten slightly with your palm if you want chunkier cookies.
Bake 9 to 11 minutes, until the edges look set and just begin to brown but centers still look a little soft. They will finish firming up as they cool, so resist baking until totally firm.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temp for up to 5 days for max softness, or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.