Soft and Chewy Peanut Butter Cookies that taste like roasted peanuts and have slightly crunchy exterior thanks to being rolled in sugar before baking. Easy cookies that will quickly become your favorite!
If you love peanut butter cookies, you will love my Flourless Peanut Butter Cookies as well or the Oatmeal Peanut Butter Cookies with craisins.
It's all the cookies in our house recently! I think I've made several different kinds last weekend and even shared some with our new neighbors! I have my list of cookies I will make for Christmas and these Soft and Chewy Peanut Butter Cookies are on top of the list. These cookies taste like roasted peanuts and literally melt in your mouth! They have a slightly crunchy exterior, thanks to being rolled in sugar just before baking. The center is gooey and chewy and so delicious!
Ingredients:
- unsalted butter
- smooth peanut butter
- granulated sugar
- brown sugar
- egg
- vanilla extract
- bleached all-purpose flour
- baking soda
- salt
Instructions:
- Start by creaming softened butter and peanut butter together with a hand mixer. Mix for 30 seconds. Add both sugars and beat for 3 minutes. Add egg and vanilla and mix just until combined.
- In a medium mixing bowl, whisk together flour, salt and baking soda. Add to butter and sugar mixture in 3 additions, mixing just until combined. If desired, you can add chocolate chips or chopped nuts to the cookie dough.
- Cover the bowl with dough and place in the fridge for at least 2 hours. Scoop 1.5 tablespoon size balls of dough, roll in your hands in balls and roll in sugar. Place on baking sheet, about 2" apart, and bake for 8 to 9 minutes.
Chilling the dough:
I highly recommend chilling the dough before baking. Cover the bowl with cookie dough with saran wrap and place in the fridge for at least 2 hours. You can also make the dough the day before and keep it in the fridge. The cookies will be thick, soft and chewy.
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How to shape the dough?
You can scoop the cookie dough with a medium cookie scoop (1.5 tablespoon size), roll in sugar and bake. The cookies will puff up during baking and be thick. For slightly flatter cookies, you can press each dough ball down with a bottom of a glass.
Bleached vs. unbleached flour:
I tested a few of my cookie recipes with both flours and there was a big difference in the final results. Unbleached flour will cause the cookies to spread and have crispy edges, sometimes once the cookies cooled they were too hard. Bleached flour works the best here. The cookies will be thick, soft and chewy.
Peanut butter type:
I used smooth peanut butter and did not test the recipe with crunchy peanut butter. I am not sure how it will affect the creaming step of making the cookie dough. If you have experience making cookies with crunchy peanut butter, feel free to try it and don't forget to share your results with the rest of us!
More peanut butter cookies:
Soft and Chewy Peanut Butter Cookies
Ingredients
- ½ cup unsalted butter softened
- ½ cup smooth peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose bleached flour see note
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar for rolling
Instructions
- In a large mixing bowl, cream softened butter and peanut butter together with a hand mixer. Mix for 30 seconds. Add both sugars and beat for 3 minutes until light and fluffy. Add egg and vanilla and mix just until combined.
- In a medium mixing bowl, whisk together flour, salt and baking soda. Add to butter and sugar mixture in 3 additions, mixing just until combined. If desired, you can add chocolate chips or chopped nuts to the cookie dough. Cover the bowl with dough and place in the fridge for at least 2 hours.
- Preheat oven to 350° F. Scoop 1½ tablespoon size balls of dough, roll in your hands in balls and roll in sugar. Place on baking sheet, about 2" apart, and bake for 8 to 9 minutes. Cool on sheet for 3 to 5 minutes, then remove onto a cooling rack.
Notes
- To properly measure flour, fluff the flour in the container you store it in. I do it with a fork or a whisk. Next, scoop the flour with a spoon into the measuring cup. Level the top off and place in a mixing bowl. Repeat until you get the needed amount.
- Do not use unbleached flour in this recipe. It will affect the final result, the cookies will spread and won't look like the ones in my photos.
- You can add chopped nuts or chocolate chips to the dough before chilling or place a Hershey Kiss candy on each cookie after baking.
Sheron says
Can you still use a fork to make the cross-stitch pattern?
Precious says
My cookies seem very grainy. it was having trouble combining Do you have any tips or is that normal?
Jenn says
Do you think I would get the same results if I roll the dough into balls first, and then chill it on the baking sheets??
Delmy says
My favorite cookies have always been peanut butter and I must say this is my recipe from on, very delicious 😋
Shannon Blackmon says
Me2these r my favorite peanut butter cookies since I was a little girl😁🤣
jeannie says
omg these are the best peanut butter cookies out there,made them last night,thanks so much!
Rachael says
PERFECT recipe. To the T. All measurements, ingredients, etc. family LOVES these — thank you!
Anna says
I am so glad! Thank you, Rachael!
Patricia says
Made these for the forth time today.....they are the best ever! Made them without chips first time then with peanut butter chips, hen with pb and choc chips. This time pb choc and white choc chips. Everyone I share them with begging for more.
Thank you very much!
Anna says
Hi Patricia! Yay! I am so happy you are enjoying the cookies! I absolutely love your add-ons! Thank you so much for trying my recipe! Have a beautiful day!
Elizabeth A Wallace says
I absolutely love this recipe!! But I use crunchy honey roasted peanut butter!!
Sam says
Made these cookies last week and they are absolutely perfect. Slightly crunchy on the outside with that moist center! I added chocolate chips to mine and used crunchy peanut butter. I can confidently say I will never make another peanut butter cookie recipe again 😊
Anna says
Hi Sam! That's wonderful! Thank you so much for trying my recipe. I am so glad the cookies were a hit!
Moriah says
I’m wanting to half this recipe. Should I still use the 1 egg and half the rest of the ingredients? Thanks!
Anna says
Hi Moriah! I did not test this recipe with this combination. I suggest using just an egg yolk but I can't guarantee the results.
marita hendricks says
You could always give away the extra cookies, from preparing the full receipe.
Holly says
People go crazy for these cookies! I made them for a birthday at work last month and I got several messages about them - I just hunted them down in my internet history to make for another birthday. Thank you!!
Connie says
This recipe is delicious!!! I like to keep cookies in my freezer for when the grandsons come over. They always want "squishy" cookies. These fit the bill. I made a batch yesterday and froze some but left a few out for us and I just finished making them again today. 😊 Not for the freezer!!!
Anna says
Hi Connie! That's fantastic! I am so glad you are enjoying the cookies! Thank you so much for trying my recipe and for the comment.
Tracy says
I was looking for a peanut butter cookie that stayed soft. These are perfect ❤️
Anna says
Thank you so much, Tracy! I am so glad the cookies are a hit!
Maleigha says
I made these and my whole family loved them! I made two batches and my family ate them all in 3 days 😂 thanks so much!
Debbie says
I chilled the dough however when I tried rolling them in balls the dough was very crumbly. I tried my best and they came out really dry. And again crumbly. I give up 🙁
Anna says
Hi Debbie! I am so sorry you had trouble with the recipe. It sounds like you used too much flour. Did you measure it out properly? You need to fluff the flour in the container first, then scoop it out with a spoon into a measuring cup, level off the top and then use in the recipe. I hope this helps!
Amanda says
Mine is crumbly too 😔
Raymond79902 says
Anna...
The, Soft Chewy Peanut Butter Cookie Recipe
No where is there a Baking Temp setting noted like 300 , 425 or any other Temp Degrees...
Anna says
Hi Raymond! Step 3 states the temperature should be 350 degrees F. Hope this helps!
Shevondalon Mason says
These are the cookies I have been looking for they are delicious 😋🤤