Softest Peanut Butter Cookies

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I’ve baked a lot of cookies over the years, but there’s something uniquely nostalgic and satisfying about a classic peanut butter cookie. This version? It’s hands down the softest peanut butter cookie I’ve ever made. They’re thick, tender in the center, slightly crumbly on the edges, and packed with rich peanut butter flavor. And that iconic crisscross pattern on top? Pure comfort.

These cookies are a staple in my kitchen not just for how delicious they are, but also for how easy and forgiving the recipe is. You don’t need fancy tools or hard-to-find ingredients—just a bowl, a spoon, and some pantry staples. Whether you’re baking for a crowd or just want a treat with your afternoon coffee, these cookies are a sure win.

Why You’ll Love This Softest Peanut Butter Cookies Recipe

• Ultra-soft and chewy with just the right amount of crumble
• Deep, nutty peanut butter flavor in every bite
• Quick and easy to prepare, with simple ingredients
• No chill time required—just mix, shape, and bake
• Perfect for lunchboxes, gifting, or a nostalgic snack

What Kind of Peanut Butter Works Best?

For the softest texture, I always use creamy peanut butter—the standard commercial kind like Jif or Skippy. Natural peanut butter (the kind you stir) can be used, but it can make the dough a bit oily or crumbly due to the separation of oil. If using natural, make sure it’s well mixed and not too runny.

Options for Substitutions

• Gluten-Free: Use a 1:1 gluten-free baking flour mix.
• Dairy-Free: Swap the butter with a plant-based butter substitute.
• Crunchy Texture: Use crunchy peanut butter or add chopped peanuts to the dough.
• Lower Sugar: Substitute half the sugar with a sugar-free alternative like monk fruit sweetener.
• Egg-Free: Try a flax egg (1 tbsp ground flaxseed + 3 tbsp water) as a binding alternative.

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Ingredients for This Softest Peanut Butter Cookies Recipe

• Creamy Peanut Butter – The star of the show, adding rich, nutty flavor and soft texture.
• Unsalted Butter – Gives the cookies a tender crumb and buttery taste.
• Granulated Sugar – For sweetness and structure.
• Brown Sugar – Adds depth and a hint of molasses that keeps the cookies moist.
• Egg – Acts as a binder and helps with structure.
• Vanilla Extract – Enhances the flavor with a warm, fragrant note.
• All-Purpose Flour – Provides the base and structure for the cookie dough.
• Baking Soda – Helps the cookies rise and stay soft.
• Salt – Balances out the sweetness and intensifies the peanut butter flavor.

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Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and encourages even baking.

Step 2: Cream the Butter, Peanut Butter, and Sugars

In a large mixing bowl, combine the softened butter, peanut butter, granulated sugar, and brown sugar. Use a hand mixer or stand mixer to beat them together until the mixture is light and fluffy—this takes about 2–3 minutes. Creaming incorporates air and helps the cookies stay soft.

Step 3: Add Egg and Vanilla

Beat in the egg and vanilla extract until well incorporated. This helps bind the dough and adds flavor.

Step 4: Mix Dry Ingredients Separately

In a separate bowl, whisk together the flour, baking soda, and salt. Mixing them before combining ensures the leavening agent is evenly distributed.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture. Mix on low speed or with a spatula until just combined. Don’t overmix—you want the dough to be soft and manageable, not tough.

Step 6: Scoop and Shape

Scoop out tablespoon-sized portions of dough and roll them into balls. Place them a few inches apart on the prepared baking sheet. Use a fork to gently press down in a crisscross pattern. This flattens the cookies slightly and gives them their classic look.

Step 7: Bake

Bake in the preheated oven for 9–11 minutes, or until the edges are lightly golden. The centers will look soft but will firm up as they cool. Don’t overbake—this is key to keeping them soft.

Step 8: Cool

Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set without overbaking from residual heat.

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How Long to Prepare the Softest Peanut Butter Cookies

Making these cookies is wonderfully simple and fast—perfect for when you need a last-minute treat or just want to satisfy a craving.

Preparation Time: Mixing the dough and shaping the cookies takes around 15–20 minutes, especially if you’re measuring ingredients as you go. There’s no chilling required, so you can move straight from bowl to oven.

Baking Time: Each batch takes about 9–11 minutes to bake. After baking, they need to rest on the tray for 5 minutes before being moved to a cooling rack, which adds a few extra minutes to the total timeline.

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Tips for Perfect Soft Peanut Butter Cookies

• Use room-temperature butter for smooth creaming.
• Avoid overbaking—cookies will look slightly underdone but firm up as they cool.
• If dough feels too dry, add a teaspoon of milk to moisten it.
• Press the fork down gently—too much pressure can flatten the cookies too much.
• Let cookies cool on the tray before moving to avoid crumbling.

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Watch Out for These Mistakes While Cooking

• Using natural peanut butter without adjusting for texture – It can make the dough oily or cause it to spread.
• Overmixing the dough – This can make the cookies dense and tough.
• Skipping the fork press – These cookies won’t spread much on their own, so you’ll want that crisscross flattening.
• Overbaking – They’ll lose that perfect softness if left in the oven too long.
• Measuring flour incorrectly – Too much flour leads to dry cookies. Spoon and level instead of scooping.

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What to Serve With Softest Peanut Butter Cookies?

1. A Cold Glass of Milk

Because nothing beats the classic combo.

2. Hot Coffee or Espresso

The nutty cookie flavor pairs beautifully with strong, bold coffee.

3. Vanilla Ice Cream

Sandwich these cookies around a scoop for a quick dessert.

4. Hot Chocolate

Especially great during colder months, this rich drink complements the cookie’s warmth.

5. Fresh Berries

The sweet-tartness of raspberries or strawberries is a fresh contrast to the peanut butter richness.

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Storage Instructions

At Room Temperature: Once cooled, store the cookies in an airtight container. They stay fresh and soft for about 4–5 days. If you want to keep that softness longer, toss a slice of bread in the container—it helps maintain moisture.

Freezing the Cookies: You can freeze baked cookies for up to 2 months. Wrap them tightly in plastic wrap and then in a freezer-safe bag. To serve, thaw at room temperature for 15–20 minutes.

Freezing the Dough: Scoop the dough into balls and freeze on a tray. Once solid, transfer to a freezer bag. Bake directly from frozen, adding 1–2 minutes to baking time.

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Estimated Nutrition

Per cookie (based on a yield of 24 cookies):

• Calories: 160
• Fat: 10g
• Saturated Fat: 3g
• Carbohydrates: 16g
• Sugar: 9g
• Protein: 3g
• Fiber: 1g
• Sodium: 100mg

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Frequently Asked Questions

How do I make the cookies even softer?

Don’t overbake them. Pull them out when the edges are just set, and the centers look slightly underdone—they’ll continue cooking on the tray.

Can I make them gluten-free?

Yes! Use a good 1:1 gluten-free flour blend. They turn out just as soft.

Can I add chocolate chips or other mix-ins?

Absolutely. Chocolate chips, chopped peanuts, or even crushed pretzels work great.

Why do I need to press the cookies with a fork?

It helps flatten them and gives the cookies their iconic look. Without it, they won’t spread properly.

Do I need to chill the dough?

Nope! This recipe is made to be baked right after mixing.

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Conclusion

These Softest Peanut Butter Cookies are everything you want in a homemade treat: easy, rich, soft, and satisfying. Whether you’re baking for family, friends, or just yourself, this recipe is a dependable go-to that never disappoints. Once you try them, they’ll be part of your regular cookie rotation—guaranteed.

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