These easy Peanut Butter Cookies are soft and chewy and so easy to make! Peanut butter is one of our biggest obsessions these days, and these peanut butter cookies are one treat that no one can refuse!
This is the best peanut butter cookie recipe because like Chocolate Chip Cookies (and most other drop cookie recipes) they freeze perfectly and you can always have a stash on hand.
Easy Peanut Butter Cookies
Can You Use Natural Peanut Butter in Cookies? While you can use natural peanut butter in cookies, you may need to add more salt if using natural peanut butter. The key reason to use regular peanut butter is that natural peanut butter tends to cause the cookies to spread more than we like and be more crisp than chewy.
To Make Soft Peanut Butter Cookies: Some peanut butter cookies end up hard and crunchy, but we love ours soft and chewy with just the perfect amount of crispy edges and these are all that and more.
These peanut butter cookies are full of peanut butter flavor with no chocolate or anything to distract from the main event (but if you wanted to add a chocolate drizzle over top, no one here would judge!).
If your family is like ours, cookies are one of our favorite things to have on hand for easy snacks! These Easy Triple Chocolate Cookies, Easy Sugar Cookies, and these Cake Mix Cookies are some of our other favorites.
How To Make Peanut Butter Cookies:
To make homemade peanut butter cookies from scratch, simply:
- Cream butter and peanut butter until smooth. Whip sugar in until it’s light and fluffy!
- Beat in eggs and vanilla, just until smooth.
- Add dry ingredients, be sure to fluff and level flour to avoid dry, crumbly cookies! Mix until the dough forms.
Bake Until Soft
Bake, but don’t overbake! Overbaked cookies are dry and hard and not soft and chewy as they should be. Bake until they appear just set, even a little glossiness in the center is okay. They will continue setting up on the hot pan out of the oven.
How to Store Peanut Butter Cookies:
There are two ways to store these peanut butter cookies if you happen to have leftovers that last beyond the first couple hours on the counter ;)
- Room Temperature: You can store these cookies in an airtight container at room temperature for up to 4-6 days (they will last past that point, they just won’t be as good). The only problem with storing them at room temperature is you know they’re not going to last long! The freezer is a much safer option ;)
- In the Freezer: These cookies can be frozen in an airtight container or freezer bag up to 3 months. This means you always have something delicious on hand if surprise guests drop in or you need an after school snack!
More Awesome Cookie Recipes!
- Oatmeal Raisin Cookies – soft and chewy!
- Peanut Butter Chocolate Chip Cookies – ready in 20 mins
- Oatmeal Butterscotch Cookies – no chilling required
- Peanut Butter Chocolate Chip Cookie Bars – tasty cookie bar!!
- Peanut Butter Blossoms – so lovely!
- Funfetti Cookies – perfect home-baked goodness!
- Toll House Cookie Recipe – best cookies for a lunch box!
Easy Peanut Butter Cookies
Ingredients
- ¾ cup creamy peanut butter not natural
- ¾ cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- In a large bowl with an electric mixer (a paddle attachment on a stand mixer works best for this recipe), beat peanut butter and butter until smooth.
- Add sugars and beat on high speed until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla and beat on low speed until combined.
- Add flour (fluffed and leveled!), baking soda and salt and beat on low speed just until cookie dough comes together.
- Preheat oven to 350°F and line 3 baking sheets with parchment paper.
- Roll into 1" balls and place 2" apart on baking sheets. Press down slightly with fork.
- Bake for 8-10 minutes, just until set (a slight glossy sheen in the very center is okay). Remove and let cool on baking sheets before moving to an air tight container to store.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cookies
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REPIN this Easy Peanut Butter Cookie Recipe
Very good, 2 mins is the difference between soft and chewy cookies and classic crispy Peanut butter cookies texture. Very easy and quick in a pinch
Let me start that I have never been a peanut butter cookie person (gasp) my son however LOVES them!
I came across this recipe awhile ago and when my son said he wanted to whip some up I grabbed this out immediately. The prep and mixing for this recipe is super simple and it makes alot of cookies (9 1/2 min cook time)
I had to try one just because my son made them and ivhave to say WOW! I am a cookie convert….they aren’t super peanut buttery and are a bit sweet (my son said they are the perfect combo) and they smell divine.
My son added his own twist…after the cookies have cooled drizzle a little Hershey chocolate syrup on them and you have a delicious peanut butter cup (I’m going to experiment with different chocolates later)
This is a fun recipe and will disappear pretty quick.
Those sound amazing, Cynthia! Thanks for sharing that delicious idea. I’ll have to try drizzling them with chocolate too.
These were easy to make and are delicious. Keep eye on them as you want to take out of oven before fully done so they stay soft. I added chocolate chips and the cookies were delish!! Thank you!
Love these! I used Kirkland Organic Creamy PB (Costco name brand) which I guess you could consider ‘natural’ and they worked out just fine. Not sure if I added a bit too much flour, bc they were not as soft/play dough texture as I thought they would be. I just rolled the dough in my palm until the tough melded together as desired.
Bc I was worried about them spreading like crazy due to the natural PB, I left them as balls but still cooked for about 8 min and they were perfect. Didn’t spread out at all really, and we liked the cookie balls. I pressed a few down, and they seemed crumbly after a day. But that also might have been from my possible extra flour.
By the way, her Choc chip cookie recipe is out of this world! Made it many times and love it so much. Will be keeping this one too!
So glad you loved both cookies Dee, thank you for sharing your tips!
Lots of wonderful recipes, thanks for sharing with us
I’m so glad you’ve enjoyed them, Happy Cooking Maricruz!
These are the cookies from my childhood! Thank you for posting this recipe and bringing back fond memories of my Grandma and I. She was the one who taught me how to bake and her love goes into everything I make.
So happy we could bring back those happy memories for you SumBunny!
I used chunky peanut butter added an egg and baking soda. Will up date when finished cooking before posting. Also A little extra vanilla got in but I never mind that. i dip a fork in sugar to do the cross hatches Husband loved it next time I’ll use less salt
I love your recipes
I love your recipes, they are easily explained, And yummy
Many thanks Julia!
Great Recipes!
What is the difference between natural and regular peanut butter? I have never heard of this before.
Natural peanut butter contains only peanuts and salt. The texture and consistency can be affected by temperature or time, and can require a good stirring!