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Peanut Butter Cookies: Soft, Chewy, and Easy to Make

Peanut Butter Cookies: Soft, Chewy, and Easy to Make

These classic peanut butter cookies have soft centers, lightly golden edges, and a deliciously rich peanut butter flavor. The dough is simple to mix, and optional chilling helps reduce spreading.
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1/2 cup (128 g) Creamy peanut butter
  • 1/2 cup (100 g) Granulated sugar
  • 1/2 cup (100 g) Packed light brown sugar
  • 1 large Large egg, room temperature
  • 1 teaspoon Pure vanilla extract
Dry Ingredients
  • 1 1/4 cups (156 g) All-purpose flour, spooned and leveled
  • 3/4 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Fine salt
For Finishing
  • Extra as desired Granulated sugar for rolling

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Beat the softened butter, creamy peanut butter, granulated sugar, and brown sugar for 2-3 minutes, until smooth and creamy.
  3. Beat in the room-temperature egg and vanilla extract until fully combined.
  4. Whisk the flour, baking soda, baking powder, and salt together in a separate bowl.
  5. Gradually add the dry ingredients to the peanut butter mixture, mixing only until no dry flour remains.
  6. Chill the dough for about 30 minutes if you prefer thicker cookies with less spreading.
  7. Scoop approximately 1 1/2 tablespoons of dough per cookie and roll each portion into a ball.
  8. Roll the dough balls in granulated sugar if desired, then place them about 2 inches apart on the prepared baking sheets.
  9. Press each dough ball gently with a fork in a crosshatch pattern and bake for 9-12 minutes, until the edges are set but the centers still look slightly soft.
  10. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling and firming.

Notes

Do not overbake. Regular creamy peanut butter is recommended for the most consistent texture and spreading. Store cooled cookies in an airtight container.