Go Back
+ servings
dairy free peanut butter cookies piled on top of each other
Print

Soft and Chewy Peanut Butter Cookies

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 18 cookies
Calories 167kcal
Author Gabby

Equipment

  • standing mixer or hand mixer
  • Baking Sheet

Ingredients

  • ½ cup butter (vegan or regular, softened)
  • ½ cup creamy/smooth peanut butter (SEE NOTES)
  • 1 egg
  • ¼ cup brown sugar
  • ½ cup granulated sugar
  • ¾ teaspoon baking soda
  • 2 teaspoon vanilla extract
  • 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.

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 ½ tablespoon 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 ½ cup to ¾ cups.
 
Storage Instructions: These cookies should be stored in an airtight container at room temperature and will stay fresh for up to 5 days.
Previous Recipe:
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

Sodium: 188mg | Calcium: 9mg | Vitamin A: 253IU | Sugar: 9g | Fiber: 1g | Potassium: 71mg | Cholesterol: 9mg | Calories: 167kcal | Trans Fat: 1g | Monounsaturated Fat: 3g | Polyunsaturated Fat: 2g | Saturated Fat: 2g | Fat: 8g | Protein: 4g | Carbohydrates: 21g | Iron: 1mg