SOFT PEANUT BUTTER COOKIES RECIPE: Cookies made with peanut butter that are extremely soft and delicious (in all seriousness, the very best). When you sink your teeth into that flawlessly soft and chewy texture, you will understand why these peanut butter cookies are the only ones you will ever require in your life-time!


After you’ve finished eating these, are you looking for another delectable dessert? My Chunky Monkey Banana Cookies, my Cherry Garcia Cookies, and my NEW Peanut Butter Chocolate Chunk Cookies are all worth trying. There is no cool time required for these cookies!

I am sorry to be the one to break it to you, but you would be mistaken if you believe that the title of these cookies is stuffed to the brim with hyperbole. When it comes to peanut butter cookies, these are the absolute best and most incredibly soft cookies in the entire planet.


  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup creamy peanut butter
  • ½ cup butter – room temperature
  • ¾ cup brown sugar
  • ¼ cup granulated sugar – (plus 2 tablespoons for rolling)
  • 1 large egg
  • 1 ½ teaspoons vanilla extract


  • To prepare a baking sheet, preheat the oven to 350 degrees and lightly grease it. Alternatively, line it with a baking mat.
  • Flour, baking soda, and salt should be mixed together in a medium bowl using a whisk. Put aside for later.
  • Butter, peanut butter, brown sugar, and a quarter cup of granulated sugar should be creamed together in a large bowl for two to three minutes, or until the mixture is light and fluffy. Combine the egg and vanilla extract until they are completely incorporated.
  • When you add the dry ingredients to the liquid components, stir them together until they are completely incorporated. Using two cookie scoops of a typical size or around three teaspoons, roll the dough into balls. The balls should be rather large because this is the key to achieving a texture that is really soft.
  • After rolling cookie dough balls in the remaining two teaspoons of sugar, lay them on a baking sheet separated by two to three inches. A crisscross pattern should be lightly pressed into each cookie dough ball with a fork, with the ball being pressed down approximately half way with the fork.
  • Allow to bake for eight to nine minutes; DO NOT OVERBAKE. On top of the cookies, there should be a slight cracking sound. On the baking sheet, let the cookies cool for one to two minutes before transferring them to a cooling rack. You may keep them at room temperature for up to five days in an airtight container (the first two days are when they are at their softest!).


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