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4.95 from 156 reviews

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!

dairy free peanut butter cookies on a baking sheet with a spoon of peanut butter

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!
dairy free peanut butter cookies piled on top of each other

Step By Step Instructions

Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

collage of process shots of how to make dairy free peanut butter cookies

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.

collage of process shots of how to make dairy free peanut butter cookies

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.

dairy free peanut butter cookies stacked

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 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 Peanut Butter Recipes You’ll Love

peanut butter blondies cut into squares with the one in the center on its side

Peanut Butter Blondies
peanut butter oreo cookies with one missing a bite from it and a bowl of peanut butter on the side

Peanut Butter Oreo Cookies
peanut butter cookies without brown sugar on parchment paper with a bowl of peanut butter

Peanut Butter Cookies without Brown Sugar
vegan peanut butter chocolate chip cookies on parchment with a spoon of peanut butter

Vegan Peanut Butter Chocolate Chip Cookies

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!

dairy free peanut butter cookies piled on top of each other
4.95 from 156 reviews

Soft and Chewy Peanut Butter Cookies

Gabby Kislanko
These chewy peanut butter cookies are perfectly soft and chewy in the middles with slightly crisp edges. This quick and easy recipe only takes 20 minutes and you only need 9 ingredients!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 18 cookies
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Ingredients
 

  • ½ cup (105) butter (vegan or regular, softened)
  • ½ cup (130 g) creamy/smooth peanut butter (SEE NOTES)
  • ¼ cup (50 g) brown sugar
  • ½ cup (100 g) granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 cup + 3 tablespoons (150 g) all-purpose flour (SEE NOTES)

Instructions
 

  • Preheat oven to 350°F and line 2 baking sheets with parchment paper. NOTE: The video says 325℉ – this is incorrect.
  • 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.

Equipment

standing mixer or hand mixer
Baking Sheet

Video

Notes

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above, under the “Metric” tab.
PEANUT BUTTER: I recommend the regular Skippy or Kraft-type peanut butters for this recipe. Natural peanut butter will change the texture and structure of the cookies, making them slightly crunchier and they will spread more. 
MEASURING THE FLOUR: It’s important to properly measure the flour in every recipe, but even 1/2 tbsp too much flour will totally change these cookies. Either weigh your flour using a kitchen scale, or use the proper scooping method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out.
OPTIONAL: These cookies taste delicious with semisweet chocolate chips or chopped chocolate! Use around 1/2 cup to 3/4 cups.
Storage Instructions: These cookies should be stored in an airtight container at room temperature and will stay fresh for up to 5 days.
Calories: 167kcal, Carbohydrates: 21g, Protein: 4g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 9mg, Sodium: 188mg, Potassium: 71mg, Fiber: 1g, Sugar: 9g, Vitamin A: 253IU, Calcium: 9mg, Iron: 1mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.