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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 dairy free peanut butter 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 TWO: Use a standing mixer with the paddle attachment, or a hand mixer to beat the butter and peanut butter together until nice and smooth.
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 tbsp-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
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.
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 over baked them!
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. Half of a cup is usually a good amount!
Expert Tips
- Properly weighing your flour is CRUCIAL for soft and chewy peanut butter cookies. Even half 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 scoop and level method.
- 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!
More Cookie Recipes You'll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Soft and Chewy Peanut Butter Cookies
Equipment
- standing mixer or hand mixer
Ingredients
- ½ cup butter (vegan or regular, softened)
- ½ cup creamy/smooth peanut butter (SEE NOTES)
- ¼ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 2 teaspoon vanilla extract
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup + 3 tablespoons all-purpose flour (SEE NOTES)
Instructions
- NOTE: This recipe has recently been tweaked for improvement! For the old recipe, please see "Notes" section below.Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together flour, salt, and baking soda then set aside.
- In the bowl of a standing mixer with the paddle attachment or using a hand mixer, beat peanut butter and butter together until smooth.
- 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 tbsp-sized balls of dough and bake one tray at a time for 8-13 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.
Video
Notes
Please note that this recipe was been updated in April, 2022. These cookies are beloved by many readers so I want to make sure that you can still make the old version. The update was as follows:
Old version: 1 cup + 1 Tablespoon flour (increased flour in the updated recipe to create a little more thickness and a little less spread in the cookies)
Nutrition
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Kel
I made these cookies for Thanksgiving and they were BOMB! So so good! I added chocolate chunks and they were perfectly soft and chewy. I can't wait to make them again!
Gabby
Hi Kel! I'm so happy that you loved the cookies - thank you so much for making them a part of your Thanksgiving celebrations!
Catherine
These look great! You specify weighing the flour, but there is no weight given. Can you advise the weights for the ingredients? Especially the flour?
Gabby
Hi Catherine! The weights are under the "Metric" tab right under the Ingredient heading! Enjoy 🙂
Cindy
Wow, super impressed with how soft the texture was. Best peanut butter cookie recipe I’ve come across. Quick baking time and only 9 ingredients, super simple!
Gabby
Hi Cindy! I am thrilled to hear how much you loved the cookies and that you found them easy to make! Thanks so much for taking the time to come back and leave a review:)
Em Duncan
Oh my gosh, this recipe is amazing!! I made the cookies with dairy-free ingredients (including chocolate chips!!) and chunky peanut butter, and they were sooo delicious!! So soft and delightful!! Definitely making this a regular cookie recipe!!
Gabby
Hi Em! I am SO happy to hear how much you loved the cookies and that they worked well with chunky peanut butter! Thank you so much for taking the time to come back and leave a review 🙂
Shelly
These are the BEST peanut butter cookies I have ever baked! I have been wanting a recipe that comes out soft and chewy, and this one does both. Also, they look so pretty. This recipe is a keeper. Thank you so much!
Gabby
Hi Shelly! Yay! I am so happy to hear that you loved the cookies! Thanks so much for taking the time to come back and leave a review 🙂
Kayma
Oh my goodness, talk about perfection! I weighed everything exactly and they turned out to be the most picturesque cookies I’ve ever made!
Gabby
Hi Kayma! I'm so happy to hear that you loved the cookies! Weighing the ingredients is the best way to ensure they come out perfectly so that's awesome! Thanks so much for stopping by 😀
Linda
very yummy, thanks for the recipe!
Gabby
Hi Linda! I'm so happy that you liked it, thanks for stopping by! 🙂
Bee
I'm kinda bad at baking but this was so fun! The first batch I made, I undercooked but the second came out really nicely! Very yummy
Gabby
Hi! I am so happy to hear that you liked the cookies and had fun making them! Thanks so much for taking the time to stop by and leave a review! 🙂
Carm
Hi Gaby wondering if you have ever tried Wow butter or something similar? My younger son can’t have peanut butter due to allergies so would it make it more liquidy so I would add more flour or less? Any advice ? Thanks
Gabby
Hi Carm! I haven't tried this recipe with Wow butter but you should be able to substitute it at a 1-1 ratio! However, I'd recommend starting with the amount of flour already stated in the recipe first. I have seen Wow butter and it looks similar to the texture of peanut butter, but if the one you have is a little more liquidy, and the dough is seeming too liquidy as a result, then you can try adding an extra 1-2 tbsp of flour. Too much flour will affect the softness and texture so it's best to start there. I hope this helps! 🙂
Ella
Love all these handy tips! Also love that you can make these with regular butter if you don't keep to a dairy-free diet.
Gabby
Hi Ella! I'm so glad to hear that you found them helpful! And yes you definitely can 🙂 Thank you so much for stopping by!
Thea
Would put a bit more flour if using grams because the dough was a bit too runny, but other than that, they're amazing! Hint: When i checked them in the oven after 10 mins, they looked undercooked but as soon as you pull them out, they deflate and they're perfect. Thank you for this recipe!
Gabby
Hi Thea! The dough in this recipe is quite soft as I found that adding more flour made the cookies less soft! I'm so glad that you loved the recipe and that they turned out perfectly for you! Thank you so much for trying them out and for stopping by 🙂
Chelsea
I just made these cookies and holy smokes- my favorite yet! I was a little worried using natural peanut butter but they were still light fluffy. I used chocolate chips, a great decision I must say. Gabby you rock!
Gabby
Hi Chelsea! This is so kind! I am so happy to hear that you loved the cookies and that they worked well with natural peanut butter! Thank you so much for giving them a try and coming back to leave a review! 🙂
Brittany
These are the Best peanut butter cookies I’ve ever made I love to bake but I rarely like peanut butter cookies these are fool proof if followed exactly as provided you shouldn’t be disappointed
Gabby
Hi Brittany! This made my day, I am so happy that you loved them! Thank you so much for giving them a try and for coming back to leave a review! 😀
Mikyla Meckelson
PB cookies are my favorite and these are outstanding! The texture is perfect!
Gabby
Hi Mikyla! I am so happy to hear that! Thank you so much for stopping by to leave a review! 🙂
Bee Fowler
These are absolutely amazing! So easy to make and SO DELICIOUS. Half of my batch is gone already. This is definitely replacing my current peanut butter cookie recipe! Can’t wait to try them with chocolate chips next! Thanks so much for the wonderful recipe. I can’t recommend these enough!
Gabby
Hi Bee! Wow what a compliment! I am so happy to hear that you loved the recipe and will be making them again! Thank you so much for coming back to leave a review! 🙂