Soft, chewy, melt-in-your-mouth peanut butter cookies are nostalgic, comforting, and absolutely irresistible. Whether you grew up with the classic crosshatch cookies made by a family member or discovered your love for peanut butter sweets later in life, one thing is certain: a perfectly soft and chewy peanut butter cookie is a timeless treasure.

This recipe captures everything people adore about peanut butter cookies — the deep peanut flavor, the buttery richness, the tender centers, and the iconic fork-pressed pattern. But the magic of this recipe lies in its chewiness. Many peanut butter cookie recipes come out too dry or crumbly, but with the right ratios of fat, moisture, and baking time, you get cookies that stay soft for days.

They’re quick to make, require only basic ingredients, and come together in one bowl. Whether you’re baking for holidays, school lunches, or sweet cravings at midnight, these cookies will quickly become a household favorite.

Why These Peanut Butter Cookies Are the Best

1. Perfectly Soft and Chewy Texture

Brown sugar, the right amount of fat, and a slightly underbaked center keep these cookies soft.

2. Extra Peanut Flavor

Creamy peanut butter adds richness, depth, and that well-loved PB taste.

3. No Chilling Required

You can bake these cookies immediately — ideal for when cravings strike.

4. One-Bowl Recipe

Less cleanup, more cookie time.

5. Family-Friendly and Kid-Approved

Easy enough for kids to help make — especially the fun fork-press pattern.

Ingredients

Wet Ingredients

• 1 cup creamy peanut butter
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• ½ cup granulated sugar
• 1 egg
• 1 tbsp vanilla extract

Dry Ingredients

• 1 ¼ cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt

Instructions

1. Preheat Oven
   Heat oven to 350°F (175°C). Line baking sheets with parchment.
2. Beat the Wet Ingredients
   In a large bowl, cream peanut butter, softened butter, brown sugar, and granulated sugar until smooth. Add egg and vanilla, mix well.
3. Combine Dry Ingredients
   In a separate bowl, whisk flour, baking soda, and salt. Add to the wet mixture.
4. Scoop the Dough
   Roll dough into 1-inch balls or use a cookie scoop. Place on prepared baking sheets.
5. Make the Classic Fork Pattern
   Use a fork to press a criss-cross pattern onto each dough ball.
6. Bake
   Bake 9–11 minutes — remove when edges are set but centers still look soft.
7. Cool
   Let cool 5 minutes on the sheet before moving to a rack. Cookies firm up as they cool.

Soft and Chewy Peanut Butter Cookies

Soft, chewy, bakery-style peanut butter cookies with deep peanut flavor and the perfect tender texture.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 11 minutes mins

Total Time 21 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients

  

Wet Ingredients

• 1 cup creamy peanut butter
• 0.5 cup unsalted butter softened
• 0.75 cup brown sugar
• 0.5 cup granulated sugar
• 1 egg
• 1 tbsp vanilla extract

Dry Ingredients

• 1.25 cups all-purpose flour
• 1 tsp baking soda
• 0.25 tsp salt

Equipment

• Mixing bowl
• Hand mixer or stand mixer
• Baking sheets
• Parchment paper
• Cooling rack

Method

 

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Beat peanut butter, butter, brown sugar, and granulated sugar until creamy.
3. Mix in egg and vanilla.
4. Whisk flour, baking soda, and salt separately, then add to the wet ingredients.
5. Roll dough into 1-inch balls and place on baking sheets.
6. Press each cookie with a fork to make the classic crosshatch pattern.
7. Bake 9–11 minutes until edges are set but centers look soft.
8. Cool on baking sheet 5 minutes before transferring to a rack.

Notes

For chewier cookies, use extra brown sugar and remove from oven early.

Tips for Soft & Chewy Cookies

Don’t Overbake

Soft cookies look slightly underdone when they’re ready — that’s the secret.

Use Creamy Peanut Butter

Natural peanut butter can make cookies crumbly.

Add More Brown Sugar for Even Chewier Cookies

Brown sugar retains moisture.

Avoid Overmixing

Once flour is added, mix until just combined.

Freeze the Dough

Makes future cookies in minutes.

Variations

Peanut Butter Chocolate Chip Cookies

Add 1 cup chocolate chips.

Double Peanut Butter Cookies

Add peanut butter chips.

Crunchy PB Cookies

Use crunchy peanut butter instead of creamy.

Stuffed Cookies

Place a mini peanut butter cup inside each dough ball.

Healthy-ish Version

Sub half the sugar with coconut sugar and use whole wheat flour.

Serving Ideas

• Enjoy with cold milk
• Sandwich with Nutella or frosting
• Crumble over ice cream
• Use for ice cream cookie sandwiches
• Serve on dessert boards

Fun Facts

• Peanut butter cookies date back to the early 1900s.
• The fork pattern began as a way to flatten dense PB dough.
• Americans eat over 3 pounds of peanut butter per person yearly.