Best Ever Soft Peanut Butter Cookies are a classic. Soft & chewy, these peanut butter cookies have quickly become our favorite sweet treat.

My family can’t keep their hands off these easy peanut butter cookies. This peanut butter cookie recipe is not your traditional crunchy peanut butter cookie, but there isn’t a better recipe. Trust me, we’ve tried them all.

Now, I have made this recipe in two different ways: one with baking soda and the other with baking powder. This was all an accident, and while I originally posted the recipe with the baking soda, after making it over a hundred times, we all agreed that the best cookie results from baking powder. But if you make the same “mistake” I did, these cookies will still knock it out of the park.

What peanut butter cookie recipe is the best?

While I love making homemade peanut butter cookies with just 3 ingredients, they are not as soft and chewy as these. I love three-ingredient peanut butter cookies, but I am just not as satisfied.

These cookies go right in line with my love for creamy peanut butter. Peanut butter is my go-to snack anytime I am hungry.

Whether it’s by the spoonful, with pretzels, on a sandwich or paired with some Nutella, I really could eat peanut butter in any way, shape, or form. Because I have a sweet tooth, cookies are among my favorite foods. This makes soft peanut butter cookies an obvious hit.

stack of peanut butter cookies

Should I use crunchy or creamy peanut butter to make peanut butter cookies?

While I typically love creamy peanut butter for cookies, there are moments—like when I eat my morning breakfast toast with bananas—when I reach for the crunchy peanut butter.

We are a house divided between creamy and crunchy peanut butter. My son, Aiden, and I are more in the middle and could eat either. My husband and daughter, Jersey, love crunchy, and my other three kids, Jojo, Cannon, and Madden, will only eat creamy. If I accidentally pack them crunchy, the sandwich will still be in their lunchbox when they get home, making you wonder what they ate for lunch.

hand holding peanut butter cookie

We also have extreme opinions on whether soft or crunchy peanut butter cookies are the best.

I tend to lean towards chewy, soft cookies. The best cookie recipe I’ve ever had is my Best Ever Monster Cookies. But most classic peanut butter cookie recipes I’ve had are too crunchy, leaving a crumbly mess. So, I have been on a mission to find the best peanut butter cookie recipe, and finally… finally… I found it.

Everyone except for Aiden, peanut butter cookies are best when soft and chewy. Aiden loves a good crunchy cookie you can dip in milk. However, he won’t decline these Best Ever Soft Peanut Butter Cookies.

What could you add to peanut butter cookies?

  • The first time I made these cookies, I stuffed them with Rolo candies. I drool as I think about those Rolo Stuffed Peanut Butter Cookies they were to die for. The second time I made them, I left them plain ole’ Jane – although the word plain seems a little harsh for these cookies as they are far from it.
  • I mean that they are so dang good that you don’t need any fanfare-like chocolate chips, Rolos, or M&M’s. The cookie is perfect just the way it is. These cookies are so good it will be hard to resist eating them right off the beaters.

Why do peanut butter cookies have fork marks?

When peanut butter is added to the batter, it densifies it. Putting fork marks in the dough makes it easier for the cookie to bake evenly. This will help keep them soft, so don’t forget this step.

How long do cookies last?

These cookies are kept in an airtight container at room temperature for a few days.

If desired, freeze the cookies in an airtight freezer bag. They can last for 1-2 months.

stack of peanut butter cookies on plate
peanut butter cookies baked on cookie sheet

I can’t wait for you to get your hands on a dozen or two of these. They are easy and simply the Best Soft Peanut Butter Cookies you’ll try.

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Best Ever Soft Peanut Butter Cookies

Prep: 15 minutes
Cook: 8 minutes
Total: 25 minutes
Servings: 30 cookies
Calories: 130 kcal
Best Ever Soft Peanut Butter Cookies these classic cookies have quickly become my favorite cookie. Soft, chewy and made with peanut butter, there isn’t a better peanut butter cookie out there, trust me I’ve looked. 

Ingredients
 

  • 1 cup creamy peanut butter use Jif or Skippy type peanut butter
  • 1/2 cup butter softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions
 

  • Preheat the oven to 350 F. Line 2 baking pans with parchment paper, if desired.
  • In a large mixing bowl, cream together the peanut butter, butter, sugar and brown sugar. Beat together until smooth & creamy best if using a stand mixer or hand mixer.
  • Add the egg and vanilla extract and continue to mix until well combined.
  • In a small mixing bowl, whisk together the flour, baking powder, and salt. Stir in the flour mixture to the butter and sugar mixture and mix until well combined.
  • Use a cookie dough scoop, or spoon the dough into 1 inch balls. Roll in white granulated sugar if you desire and place onto baking sheet.  
  • Using a fork, press down on each ball of dough to flatten, creating a criss-cross pattern.
  • Bake for 8-9 minutes. Do not over bake. Let cool on the baking sheet for a few minutes and then transfer to a wire rack.
  • These keep well for a couple of days in an airtight container.

Video

Calories: 130kcalCarbohydrates: 13gProtein: 3gFat: 7gSaturated Fat: 2gCholesterol: 13mgSodium: 99mgPotassium: 69mgSugar: 7gVitamin A: 100IUCalcium: 9mgIron: 0.5mg
Tried this recipe?Let us know what you think!

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441 Comments

      1. I’m sorry yours turned out dry! You may need to shorten the cooking time. They do look uncooked when they are finished but should set as they cool. This does confuse some people and they end up overbaking the cookies which will result in dry cookies.

          1. I’m so glad they came out perfect for you! Chocolate chips sound like a yummy addition! Thanks for reviewing!

        1. These turned out so dry! I even took them out early, made for a party have to start over. Don’t make these!

        2. I also followed the recipe exactly. Soft, room temperature butter. First batch 8 minute bake were very dry and crumbled during transfer. Second batch I reduced the time to a six minute bake. Same results. They look nice and taste is fine, just the consistency is off. I used a natural peanut butter, not one like Jif. Perhaps this causes it to be dry and fall apart. Next time I’ll use the American style peanut butter.

      2. Look I’m a guy, a pitmaster. I don’t bake.
        If you can’t make these cookies it’s you not the recipe. Great cookies.

      3. 5 stars
        you know what kathleen, i think you’re kinda dry if i’m being honest. sorry but these cookies are terrific and you are a disgrace. sorry for being harsh but you deserve this.

    1. 5 stars
      I’d like to know how good they will be if I don’t flatten with a fork and put a chocolate kiss on top. I’m trying it tonight. The recipe is excellent and I love that it calls for butter instead of Crisco. They’re still just as light and fluffy.

      1. Hi Ellen! We have done something similar and it’s amazing! If you bake the cookie with the kiss on top, it will lose its shape. We recommend baking the cookie per the directions and place the kiss on top of the hot cookies immediately after removing them from the oven. This way they are still soft enough that the kiss stays put but so that it doesn’t melt too much so it keeps the shape. Let us know how they turn out!

    2. Peanut Butter is my husband’s favorite cookie and he loved them! Now my go to peanut butter cookie recipe. Thank you!

    3. On Pinterest it says Harry Potter Butterbeer Ice Cream with a picture. When I click on it, I get this peanut butter cookie recipe. Strange and misleading.

      1. That’s very strange! Which board is the pin on? If it isn’t Dash of Sanity, then the person who posted it may have attached it to the wrong link.

      1. I made these the night before Last and took them to work as a snack for me and the guys and they LOVED them! Said they were the best they have ever tried! I added little peanut butter chips at the end though!

    1. I used the tablespoon and didn’t feel like it was too much. I also used vegan earth balance butter sticks. I’ve made the recipe 4 times in two weeks. My kids can’t get enough.

      1. CLEARLY it says “tablespoon.” Looks like you need to read and not be so ugly to people. Need a rag to wipe that egg off your face?

      2. Read before you start pointing fingers and being rude. I just tripled the recipe and put three TABLESPOONS of vanilla in! Never have enough vanilla! Love the recipe!

  1. I made these last week for my family… and I am making them again today LOL…they are delicious…quite irresistible if you ask me. Thank you so much for sharing!!

  2. I made these today and they are so dry they fall apart. I was very careful with the recipe and measured the ingredients exactly. What did I do wrong?

    1. Mine were dry dry dry also. I was embarrassed and have been making and baking cookies for decades.

    2. Mine were not necessarily dry, but they did fall apart. I’m thinking we’ll need to eat them with a spoon. The taste is good though. I also followed the recipe to a T and the butter was very soft. Not sure what could have happened.

  3. I attempted this recipe with a regular old mixing bowl and spoon but my dough kept falling apart. Any suggestions?

  4. Made these to give my husband for Valentine’s Day tomorrow but I’m a little worried they won’t survive that long. Holy cow, these are good!

    The Tbsp of vanilla gave me pause but I’m glad I decided to make it as written because they’re fantastic. So easy to make. Looked like the dough might be sticky but rolled up great with no issues at all.

    Will definitely make again. Thanks!

  5. This is the second recipe I’ve tried for peanut butter cookies, and they both turned out dry and never really flattened out. Any idea what I could be doing wrong?

    1. Did you press them with a fork? And you are cooking too long – try reducing the baking time by a minute or two.

    2. I keep reading that cookies are coming out dry and I was just thinking about the peanut butter I use. It’s Teddy’s smooth. All that’s in it is peanuts and salt, and it’s the kind that needs the natural oils stirred in before using. My point is this, maybe this type of peanut butter was used to test recipe because it’s more wet than other brands.mine came out delicious .

      1. I’m with you Leah. I’ve been baking cookies for over 40 years and I always use the peanut butter that has the oil separated on the top. Blend well to mix it in before using it, but it’s always make excellent cookies.

  6. Made them with my two bigger kids and they loved it. Just took them out of the oven and couldn’t wait to be totally cool and they are hit. Soft and yummy!
    PS. Perfect amount of vanilla too!

  7. These cookies are soooo soft and delicious! They’re like eating a warm and sweet peanut butter sandwich. Great cookies! I should let them cool a bit before devouring! Thanks for sharing!

  8. Read previous comments and to let you know, I was so excited for tbsp of vanilla! Mmmmmm love vanilla! My only problem is ran out of parchment paper. Greased the sheet well with butter but worried because of having to squish down. In oven now. Fingers crossed bottoms won’t burn! Thanks for recipe, my husband will only eat them if they’re soft. Hope this is our new go to recipe:)

  9. These were some of the best peanut butter cookies that I have ever made! My family enjoyed them very much. Thank you 🙂

  10. These taste almost like the peanut butter in a Reese’s peanut butter cup. They are delicious!! I made exactly as directed but found that the first batch was over way cooked. I made the same number of cookies so I think I made the same size as directed…had to decrease the cooking time almost in half. I will make this recipe from now on!!!

  11. Made these cookies tonight…couldn’t be happier with the results! Best pb cookie recipe, thank you for sharing 🙂

  12. First off I’m not a HUGE peanut butter fan, mainly because i ate so much of it as a child. I do however get a craving for peanut butter cookies every once in awhile. I chose this recipe because it was easy and looked delicious. The only thing I did was after it was all mixed i added a half of a bag of heath toffee pieces to the batter and stirred. I did bake them for 10 min and they came out PERFECT. Soft, delicious with a bit of a crunch every now and then. Kudo’s to whoever came up with this recipe.

  13. They are in the oven now , so how long do I set my timer for ? The baking time of 24 minutes or the 8-9 minutes, I’m confused lol

  14. I love the softness of these cookies and the Tbspn of vanilla is perfect. Thanks for sharing the recipe.

  15. I’ve done this cookies before and I lost the recipe, today I found it on your blog, they are just delicious, I might add some chocolate cover to one side. Thank you!! Oh I forgot, use Mexican vanilla, is the best…

  16. The taste was great! However, mine were dry and crumbly? I know this is operator error. Any tips? my butter wasn’t completely room temp. Could this be the problem?

  17. Followed the recipe except I used egg replacer (due to egg allergy). Dough *looked* super crumbly, but once I scooped it up, the dough formed nicely into balls and it was just fine. Cookies turned out great and no one could tell I used egg replacer. I will definitely be making these again!

  18. This is the first time I’ve ever left feedback on a recipe, but I just had to say thank you so so much!! These are so rich and buttery, they came out a gorgeous golden brown (which never happens for me!) and I haven’t been able to keep my hands off them.

    Wonderful recipe! Thank you!!

  19. I made these cookies, and they were the best peanut butter soft cookies. The only problem I had was they were too flat. Where did I go wrong???

  20. Amazing cookies! Definitely the recipe to keep made them today & everyone loves them. Thank you!

  21. Question: will these cookies remain soft after a week? If not, how long will they remain soft? And is there a trick I do to keep them soft?
    Thank you!
    (Really trying to find a peanut butter cookie recipie! Might use yours!)

    1. If you use all white sugar cookies will be crunchy. That’s where the brownie sugar comes in. I’ve used equal amounts of sugars in my key lime thumbprint cookies & they weren’t as dry/crumbly as using all white sugar! Get to know ingredients & their purpose & have fun testing. It’s not hard to find ‘testers’!!! Google or find info in an old Betty Crocker cookbook. Happy baking!!!

    2. If you place a slice of bread I use just cheap white bread and place just one slice in the bottom of your cookie jar and then put your cookies in they will stay super soft for several days if you don’t have a cookie jar any container with a lid well do hope this helps
      Katt Mattox

    3. To keep your cookies soft longer or even to soften some overcooked ones, place cookies in a sealed container with a couple slices of bread. This will keep the cookies nice and fresh to enjoy longer!! 🙂

    4. Put the cookies in an airtight container with a piece of bread. The cookies will absorb the moisture from the bread. I crumble up the bread after and feed it to the birds. Win for everyone. My grandmother taught me this trick a long time ago. Depression baby never wasted anything!

  22. I actually got a call from my grandkids saying this was the best ever peanut butter cookie in the world. Was soft and chewy and not hard. They want another batch next week. I give it 5 stars!

  23. I chilled the batter in the fridge and just made about half of it. The cookies are rather dry and crumbly. Assuming this is due to not totally softened butter, is there anything I can do to improve the rest of the batter?

  24. I tried making these tonight but like all of the other recipes I’ve tried, the dough was dry and crumbly. I don’t usually use butter when baking, I use coconut oil instead as a healthier option. I use coconut oil in all of my cookie recipes and never had an issue. Why did it turn out dry and crumbly?

    1. My mix looked dry and crumbly, and it might have to do with the moisture content in the peanut butter. My eggs were on the small side, so that could also be a factor. But I added coconut oil, hoping they would bind together with that, instead of using another egg.

  25. easy clean up, I just mix the baking soda in the measuring cup for the flour.
    My batter came out super creamy and whipped the 2nd time I made it.
    My husband loves how they are not overly sweet.
    Such a good recipe! Kinda rustic. Just perfect. Love it.

  26. Yes, I think after some of the comments I read, my batter was more creamy because
    my butter was more SOFT (I initially thought too soft) than the first time I made them.

  27. Best Peanut Butter Cookies Ever, Made these exactly as directed twice now. LOVE THEM!!! Perfect amount of vanilla, I was short on time waiting for the butter to soften so I just put in microwave for about 15-20 secs and soften with fork before creaming together. Thanks for a wonderful recipe that will be made often 🙂

  28. made this again. like the 4th time.
    First time I think was messed up.
    2nd and 3rd time super good and whipped.
    I changed nothing every time I made it and the 4th time it was greasy-like clumpy.
    Not whipped.
    Not sure what the process does to this batter but its strange how sometimes it works and sometimes it doesn’t.

  29. WOW! Just the smooth and creamy peanut buttery recipe I was looking for! Exactly follow the recipe and you will have exactly an amazing peanut butter cookie!

  30. Made these cookies for a friend at my office today! She left the office with only have the batch because everybody had seconds! My family likes them to. Can’t wait to make again and have already shared on my blog! Thank you!

  31. I added mini chocolate chips to mine and used chunky peanut butter. My kitchen aid was pissed but they are delicious!!!

  32. I was a bit skeptical about the tablespoon of vanilla. However they turned out amazing!! Thank you for sharing the recipe. This recipe is a keeper and I wish I made a double batch.

  33. My husband commented ‘They were wonderful!’ I used to make peanut butter cookies all the time, but hadn’t made them for years. I will definitely be making these again.

  34. So funny…with all the vanilla talk…I went to add the vanilla and found we were OUT!! I added a couple teaspoons of almond extract in its place (less only because I’m not a big fan of almond flavor). Care to guess how they turned out? DELICIOUS!!! Can’t imagine they could get better, although I will happily test that theory once I get more vanilla!

  35. My son will not eat peanut butter cookies usually but. Loves these they remind him of Reese’s peanut butter cups and he is now making them at his house so he can take a patch to work to share with the officers on the force lol huge hit at my house

  36. Have you ever tried freezing this dough? If so do you bring it to room temp before baking Thanks!

  37. I followed the directions exactly and they came out beautifully. I did put a twist on them and made them ‘thumbprint’ cookies. I used strawberry, raspberry, and a peach/pear jam to add an extra bit of yummy-ness.
    These truly are the best ever, soft cookies…take it from me, I don’t even like p.b. cookies and I thought they were great. 🙂

  38. Do I need to refrigerate the cookie dough before I roll into ball/bake? I know I am suppose to do this with chocolate chip and oatmeal cookies, but I’ve never made peanut butter cookies before. Am making up a batch right now, I’m very excited to try it!
    Thanks!

    1. No need to refrigerate it. Just bake right after you make the dough. ❤️ Don’t forget to preheat your oven. Enjoy. San

  39. Just made these this morning to take some to a friend in a nursing home.
    I sampled one and it is amazing. I made a batch and a half recipe. I will try to share the rest(lol). I will definitely make again.
    Thank you dear

  40. Sandra – Thank you for sharing this wonderful recipe – loads of blessings on you – will try it hopefully today

  41. Just made these this evening. Very good. They came out so cute! I sprinkled a lil sea salt on mine after rolling them in the sugar and doing the criss cross. I love the sweet & salty together.

    Easy recipe to make. Thank you!

  42. Made these today with the kids and we loved them! It made 20 cookies so maybe I made them too big lol. Next time I’m gonna try it with chunky peanut butter. Amazing recipe!

  43. I absolutely loved these! Reminded me of cookies I used to have when I was in grammar school; soft melt in your mouth cookies! Can this recipe be doubled? I only got about 23 cookies and mine were on the small side. Thank you so much!

  44. How soft are they supposed to be when I’m taking them out of the oven? When I did, they were dark gold, on the line with burnt but really, really soft.

  45. I used this recipe and baked for 8 minutes. I was worried they weren’t cooked enough but they set up more as they cooled. They are the perfect soft chewy PB cookie and were delicious. I am replacing my old go-to recipe with this one!

  46. These really are the best peanut butter cookies! I made half the batch with chocolate chips, which were good but family preferred the plain. So soft and peanut buttery!

  47. I just made this cookie recipe and it is amazing, the cookies are soft and very tasted. Will be adding these to my cookie book

  48. I have never commented on a post I have tried but I have to tell you these were the best PB Cookies I have ever made. Thank you for sharing your recipe with us.

  49. I think those of us that are having trouble with dry cookies may be using a natural peanut butter instead of a Kraft/Jif brand. I didn’t have peanut butter so I made my own from blended peanuts and they turned out quite dry. Yes, my butter was soft!
    After the first batch came out crumbly I added oil to the remaining batter and they turned out nicely.

    1. I used mostly natural peanut butter and mine were crumbly as well. I was able to scoop them tightly into a ball and use a cookie press. They don’t hold together great but they taste amazing! Will try JIF or Skippy next time!

  50. Made these cookies today and family says they don’t have much of a peanut butter taste! They’re easy too make and I had to bake for 13 minutes.

  51. I made these last night because when I read the recipe and reviews, it sounded like somethings I had to try. These are the best fluffy and moist peanut butter cookies I have ever tasted. Great reviews at work. This will be the only recipe I will follow ever. I wanted to add some chocolate to it the next time but at work they said to leave it the way it is. Thank you for a wonderful recipe.

  52. I made these tonight and followed the recipe exactly. Perfection! My family said they were the best peanut butter cookies EVER! Thank you! Printing the recipe now!

  53. Lots of comments saying they are dry. Mine were too unfortunately – but they tasted great. I made a double batch! Ruined the first by sprinkling them with salt instead of sugar… oops!

    They are dry because there isn’t enough fat in the recipie. If you notice there is no oil in the recipie, they would fix it! Thanks for sharing!!!

  54. Just wondering how many cookies this makes. I want to bring them to a cookie exchange, but I’d need 3 dozen cookies…

  55. These were perfect. I used regular Jif because that is what I had lying around. They were not dry, not too sweet, and nicely peanut buttery. My daughter had been begging me to make peanut butter cookies all week – and I hadn’t made any in maybe 10 years. I tried this recipe because it seemed to have a lower than average ratio of sugar to other ingredients and we actually don’t enjoy overly sweet cookies. They were moist and wonderful. I brought them to Christmas dinner and they were the most popular dessert! Thank you so much for this recipe!

  56. I started making this recipe before thanksgiving and I’ve now made so many batches, I lost count. My husband and daughter LOVE them. Our family and friends love them. They are so easy to make. I’ve frozen them and made them a month later and they are wonderful. Best recipe. Hands down. And the vanilla ratio is perfect. I have also made a variation where I add a small Reese’s Peanut Butter Cup or Hershey’s Kiss after they have baked. Big hit! 5 stars!

  57. can the peanut butter be homemade, and if so , do you have any awesome homemade peanut butter recipes/hacks/etc?

  58. All I can say is wow these are the best peanut butter cookies I have ever made! Thank you so very much for this great recipe…The Taste just blows you away and I did a few little simple decorations on mine for a Valentine’s Day theme. I do want to say I had to adjust the time maybe it’s my oven but if I did them for 10 minutes each and they turned out great.

  59. Hi! May I know what’s the significance of flattening it with a fork to make a criss cross pattern? Also, what brand of peanut butter did you use? Thank you! 🙂

    1. Alexis – It’s just a traditional look you don’t need to do that. 🙂
      And I used Skippy peanut butter. Enjoy!!!

  60. It was a good recipe, but I think it could use some more peanut butter taste, for sure. They turned out nice and soft; sweet, but no too sweet.

    1. I’m so glad they came out well for you! Someone else added peanut butter chips to the dough, that may add the extra taste you’re looking for. Enjoy!

  61. LOL My kids are making these right now and as I heard them talking about what to add next , I heard 1 TABLESPOON of vanilla. I quickly swooped in like the Master baker I am (not) and said 1 TABLESPOON??? I HAVE NEVER EVER EVER HEARD OF THAT!!!! They quickly assured me and I had to look at the recipe for myself and read the reviews……and sure enough It was entertaining to say the least! They are in the oven now and I cant wait to join the debate with my opinion!

  62. My at work best friend is leaving and her favorite cookie is peanut butter. I decided to give this recipe a try this afternoon and I can say without a doubt that I will be winning the best co worker ever award after she gets these. I tried one and they taste so good! I love how soft they are and they have a perfect peanut butter flavor. Thank you for a wonderful recipe!!

  63. I had high hopes for this cookie but it failed. Super crumbly that i could barely pick up. And Yes my butter was softened. 🙁

    1. Some are saying that this happened because of the peanut butter used, the natural ones aren’t quite creamy enough. Also be sure to not over-bake them, they may look like they aren’t finished but they will set if you let them cool on the sheet. I hope they come out better for you next time!

  64. Just made these and they are yummy. They are very soft, chewy and tasty. I would say that the reason some people ran into problems is that they used a natural peanut butter. USE JIFF. I actually prefer natural everything but I made these for people who don’t care about natural products. Also, don’t touch them when they come out of the oven. They will fall apart. Leave them alone and let them set. Thanks for the tasty recipe!

  65. Normally I do not post on blogs but after trying these cookies I just had to. THEY ARE DELICIOUS! I wanted a new pb cookie recipe because I have been using a flourless recipe and agree they are not soft enough to my liking, But these are awesome! This is my final pb cookie recipe.. Thank you. And I was unsure about 1 Tbsp of vanilla but its perfect. 5 stars

  66. Everyone complaining about the vanilla amount. I unfortunately was out of vanilla and made them anyways without it. And they still turned out super delicious. Melt in your mouth

  67. This recipe seems to be very finicky, but the cookies came out heavenly! I thought, for sure, that they would be super dry and crumbly, because the dough was. It didn’t roll in my hands, it just fell apart. But I formed balls with my fingers, instead. And the crumbliness of the dough made for some neat and sort of “old school” looking edges!
    I think the butter is the only thing you have to be careful with. Mine ended up all but melted, instead of soft, (thanks, Colorado, for the 100 degree days! Lol). I will be trying this again, and I won’t leave my butter sitting in the heat, or chicken out on that whole tablespoon of vanilla! (Never have been a fan of the taste of vanilla extract.) Will recommend to anyone I know that loves peanut butter. They won’t last long in my house!
    Thanks for the recipe!

  68. These are so good! I ran out of butter so I used margarine. And I used JIF peanut butter. (The batter is yummy too lol) I forgot to flatten my first batch so they were cute little balls, but still delicious! They weren’t hard and dry like most peanut butter cookies. Definitely a hit with my family!!

  69. These cookies taste like therevis love in the batter! I’ve been searching for a soft peanut butter cookie like my Mom used to make and these are perfect. Thanks so much for sharing.

  70. Hi. I used this recipe to bake for the very first time! I was confused about the soft butter part so i saw online to microwave the butter or leave it out to room temp. I left it out for a bit. After the cookies were done are they supposes to be soft? The edges were so i thought they should bake longer? Also after they were done the dough crumbled. When i used the fork i pressed the edges together but after the cookies fell apart. Also they tasted maybe to salty or something. Please let me know how i can fix them. Thanks.

    1. Make sure you don’t use too much flour or the dough will be crumbly. I would double check what peanut butter you used, natural brands seem to not work with the recipe. They definitely should come out soft and chewy! Be sure not to over cook these. The peanut butter may make it look like it isn’t finished but they will set on the tray while cooling.

  71. Left butter overnight to soften, used the peanut butter that separates oil and mixed it well first. I smushed them down with a fork and watch most of them break off with my gentle push. I followed the recipe exactly, measuring everything. Never flattened out and looked and felt like the dough that went in after the timed 8 minutes….cooked them longer, 5 min more per batch. Taste good, but they are dry from the mix.

    1. It may be the peanut butter that you used. We only make it with Jif and it always comes out soft! They do need to be flattened with the fork before baking so they cook evenly. If you let them cool before removing from the tray they should set and not need the extra cooking, otherwise they can dry out. I’m glad you enjoyed the taste, hope this helps!

  72. This is one of my best dessert friend I still remember I brought some packs of peanut butter cookies that I made to my offices for my colleagues, they were totally hooked! One of them even asked me to do more packs for him to give his friends I was more than happy with this!
    – Natalie Ellis

  73. Oh. My. Goodness. I know my way around a Peanut Butter cookie and these are the best I’ve ever had. The recipe makes a good amount of cookies. These babies stay soft and tender for over a week in a plastic zip bag. Well done!! (tried to leave 5-star rating, but system isn’t letting me mark stars).

  74. Amazing cookies Made sure all my ingredients were room temp, only really mixed the first ingredients with my hand mixer. Then added the egg and vanilla. Then slowly mixed in the dry ingredients just until they were incorporated.
    Thank you for the recipe ❤️

  75. Just a suggestion to those who are ending up with crumbly dough…may be too much flour? If measured incorrectly it’s easy to get too much. I weighed my flour, used 3/4 c brown sugar and 1/4 cup white, made 30 cookies, and baked 8.5 minutes. They looked underbaked but set up more on baking sheet after cooling. Perfectly not crumbly dough and wonderful soft cookies. Thank you!

    1. Too much flour would definitely dry these out, as will over-baking them. Thanks for sharing the tips! I’m glad you enjoyed these cookies.

    2. These are definitely the best peanut butter cookies I’ve ever tasted! Everything came out perfect! Don’t forget to fluff up your flour before measuring though. I ate one out of the oven and it fell apart but let others cool 10 minutes and they’re not falling apart at all! I also used 3/4 c brown sugar and 1/4 c sugar like a reviewer had suggested. These are great! Thanks for posting this recipe!

  76. The Peanut Butter Cookies is great! This is my daughter’s favorite dish. I didn’t think about doing it before, but today is different, you helped me to do it easily. thank you very much

  77. I visited my friend’s house on the weekend, we had an intimate party, I ate the cake she made, I was really stunned, why it was so delicious, I was so surprised About my friend’s cooking skills, when I asked, she showed me your website. Great

    1. These cookies bake for 8-9 minutes at 350 degrees F. They may not look done after 9 minutes but they will set as they cool! Enjoy

  78. The Tbsp of vanilla gave me pause but I’m glad I decided to make it as written because they’re fantastic. So easy to make. Looked like the dough might be sticky but rolled up great with no issues at all.

  79. 5 stars
    These are the BEST peanut butter cookies I’ve ever made. I used a tablespoon scoop and did not use a fork to cross. I baked and then added a chocolate kiss immediately after baking. So good I made another batch. I followed the recipe exactly. Thank you for sharing.

    1. I’m so glad you liked them! The chocolate kiss is such a good idea, we may just have to try it. Thank you!