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These chewy peanut butter cookies are perfectly soft in the middles with slightly crisp edges. This quick and easy recipe takes 20 minutes, there's no chill time, and you only need 9 simple ingredients!
I absolutely LOVE peanut butter. I probably eat it every day in some form or another and whenever I make chocolate peanut butter sandwich cookies they are gone within 24 hours.
But here's the thing: most traditional peanut butter cookies that I've tried are dry and crumbly, and I'm more of a gooey soft cookie kind of person. These dairy free peanut butter cookies provide all the nostalgia of the traditional recipes, but with the soft chewy texture of a chocolate chip cookie.
Why These Chewy Peanut Butter Cookies Work
- These cookies are baked at a low temperature to allow them time to spread out instead of being puffy.
- Peanut butter has a tendency to make cookies dry and chalky. This recipe uses just the right ratio of butter to peanut butter and a low amount of flour to create a soft middle.
- This recipe only requires just 9 basic ingredients that you probably already have in your pantry!
Step By Step Instructions
STEP ONE: Preheat the oven and line two baking sheets with parchment paper. Whisk together the flour, salt, and baking soda then set aside.
STEP THREE: Beat in both sugars until light and fluffy, then add in the egg and vanilla and mix again.
STEP FOUR: Slowly add in the dry ingredients until just combined.
STEP FIVE: Use a cookie scoop or your hands to form 1.5 tablespoon-sized balls of dough and place them on the baking sheets.
STEP SIX: Bake one sheet at a time for 8-10 minutes. The edges will look set but the middles will look quite soft. Leave the cookies on a baking sheet for 10 minutes before transferring to a wire rack to cool.
FAQS and Expert Tips
What kind of peanut butter is best for peanut butter cookies?
This recipe uses smooth peanut butter, like Skippy or Kraft. I haven't tried using crunchy peanut butter, but if you like a little crunch, you can use crunchy.
If you're wanting to use natural (no sugar added) peanut butter, the cookies will be less sweet and they will likely spread out more. Using natural peanut butter will change the structure and texture of the cookies.
Why are my cookies dry and crumbly?
This is most likely a classic case of using too much flour. It's crucial to properly measure the flour in this recipe, as even 1 extra tablespoon of flour can completely change the structure of the cookies. You also might have overcooked them by a minute or two!
Can I add chocolate chips to these cookies?
Yes! In fact - it's encouraged! I often add semi-sweet chocolate chips or chopped up dark chocolate to the dough before baking. Chocolate just makes everything better. ½-3/4 cup is usually a good amount!
- Properly weighing your flour is CRUCIAL for soft chewy peanut butter cookies. Even ½ of a tablespoon under or over the amount stated in the recipe will completely change the texture of the cookies. I texted this recipe 6 times - trust me!!! Either measure your flour using a food scale or use the proper scooping method (see recipe notes).
- When mixing the dry ingredients with the wet, stop mixing right away when those last specks of flour have disappeared. Over-mixing the dough will lead to tough cookies.
- When the cookies are done, the edges will look set, but not golden brown. The middles will look really soft - don't worry, the cookies will set on the baking sheets for 10 minutes once you take them out of the oven. Taking the cookies out at this stage is the key to soft cookies!
- When you remove the cookies from the oven, they might look a bit puffy so give the baking sheet a gentle but firm tap on the edge of the counter to flatten them a little bit.
Storage and Freezing Instructions
These cookies should be stored for up to 5 days in an airtight container. You can also freeze the baked cookies in a freezer bag for later. To thaw them, just remove from the freezer and leave them at room temperature until they're ready to eat!
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Soft and Chewy Peanut Butter Cookies
- standing mixer or hand mixer
- Baking Sheet
- Preheat oven to 325°F and line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together flour, salt, and baking soda then set aside.
- Add in the granulated and brown sugars and beat until light and fluffy, then mix in the egg and vanilla extract.
- Pour the dry ingredients into the bowl and mix until just combined. It is important not to over-mix the dough!
- Use a cookie scoop or your hands to form 1.5 tablespoon-sized balls of dough and bake one tray at a time for 8-10 minutes. The middles will look soft and the edges should look set, but not golden brown (if the edges are brown the cookies are already over-done!).
- When removing the cookies from the oven, gently but firmly bang the pan on the edge of the counter a couple times if they look too puffy. Let the cookies cool on a baking sheet for 10 minutes then transfer to a cooling rack to cool completely.
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.