My Favorite Peanut Butter Cookies (Soft, Chewy & Perfect Every Time)

If you’re a peanut butter lover, this is the cookie recipe you’ll make again and again! These classic peanut butter cookies are soft in the center, lightly crisp on the edges, and packed with that irresistible nutty flavor we all grew up loving.

The best part? You only need a few pantry staples and about 10 minutes of prep. Whether you’re baking for a holiday, a bake sale, or just a cozy afternoon treat — these cookies will absolutely melt in your mouth.

 Recipe Overview

Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 25 minutes
Servings: 24 cookies
Difficulty: Easy

 Ingredients

• ½ cup unsalted butter, softened
• ½ cup creamy peanut butter (or crunchy, if you like texture)
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg
• 1 ¼ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• Optional: ½ teaspoon vanilla extract for extra flavor

 Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat and set aside.

Step 2: Cream Butter, Peanut Butter & Sugars

In a large mixing bowl, use an electric mixer to beat together:

• the butter,
• peanut butter,
• granulated sugar, and
• brown sugar

Beat for about 2–3 minutes, until the mixture is light, fluffy, and creamy.
This step is key to achieving that soft texture!

Step 3: Add Egg (and Vanilla, if using)

Beat in the egg and vanilla extract until fully combined.

Step 4: Add Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms.

If the dough feels too sticky, chill it in the refrigerator for 15–20 minutes before shaping.

Step 5: Shape & Press

Roll the dough into 1-inch balls (about the size of a walnut).
Place them about 2 inches apart on your prepared baking sheet.

Using a fork, gently press down on each ball twice — once in one direction and once perpendicular — to create the classic crisscross pattern.

Step 6: Bake

Bake for 10–12 minutes, until the edges are lightly golden.
The centers may look slightly soft — that’s perfect! They’ll firm up as they cool.

Remove from the oven and let cool on the pan for 5 minutes, then transfer to a wire rack.

 Optional Add-Ins

Want to take them up a notch? Try mixing in:

• Chocolate chips or chopped chocolate
• Chopped peanuts for crunch
•  A drizzle of melted chocolate or caramel on top

 Storage Tips

• Room Temperature: Store in an airtight container for up to 1 week.
• Freezer: Freeze baked cookies for up to 3 months — thaw at room temp when ready to enjoy.
• Freeze the Dough: Shape dough balls and freeze on a tray; once solid, store in a zip-top bag. Bake straight from frozen, adding 1–2 minutes to the bake time.

 Why You’ll Love This Recipe

• Simple ingredients, no fancy equipment needed
• Buttery, soft, melt-in-your-mouth texture
• Perfectly balanced sweetness and peanut flavor
• Freezer-friendly for easy make-ahead baking

These are the peanut butter cookies that never fail. They’re homey, nostalgic, and taste just like Grandma’s — only better.