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Published on . Last updated on . By Gabby. 135 Comments
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These chewy peanut butter cookies are perfectly soft in the middles with slightly crisp edges. This quick and easy recipe takes 20 minutes, there's no chill time, and you only need 9 simple ingredients!

I absolutely LOVE peanut butter. I probably eat it every day in some form or another and whenever I make chocolate peanut butter sandwich cookies they are gone within 24 hours.
But here's the thing: most traditional peanut butter cookies that I've tried are dry and crumbly, and I'm more of a gooey soft cookie kind of person.
These dairy free peanut butter cookies provide all the nostalgia of the traditional recipes, but with the soft chewy texture of a chocolate chip cookie.
Why These Chewy Peanut Butter Cookies Work
- These dairy free peanut butter cookies are baked at a low temperature to allow them time to spread out instead of being puffy.
- Peanut butter has a tendency to make cookies dry and chalky. This recipe uses just the right ratio of butter to peanut butter and a low amount of flour to create a soft middle.
- This recipe only requires just 9 basic ingredients that you probably already have in your pantry!

Step By Step Instructions
STEP ONE: Preheat the oven and line two baking sheets with parchment paper. Whisk together the flour, salt, and baking soda then set aside.
STEP TWO: Use a standing mixer with the paddle attachment, or a hand mixer to beat the butter and peanut butter together until nice and smooth.
STEP THREE: Beat in both sugars until light and fluffy, then add in the egg and vanilla and mix again.
STEP FOUR: Slowly add in the dry ingredients until just combined.

STEP FIVE: Use a cookie scoop or your hands to form 1.5 tbsp-sized balls of dough and place them on the baking sheets.
STEP SIX: Bake one sheet at a time for 8-10 minutes. The edges will look set but the middles will look quite soft. Leave the cookies on a baking sheet for 10 minutes before transferring to a wire rack to cool.

FAQs and Expert Tips
What kind of peanut butter is best for peanut butter cookies?
This recipe uses smooth peanut butter, like Skippy or Kraft. I haven't tried using crunchy peanut butter, but if you like a little crunch, you can use crunchy.
If you're wanting to use natural (no sugar added) peanut butter, the cookies will be less sweet and they will likely spread out more. Using natural peanut butter will change the structure and texture of the cookies.
Why are my cookies dry and crumbly?
This is most likely a classic case of using too much flour. It's crucial to properly measure the flour in this recipe, as even 1 extra tablespoon of flour can completely change the structure of the cookies.
You also might have over baked them!
Can I add chocolate chips to these cookies?
Yes! In fact - it's encouraged! I often add semi-sweet chocolate chips or chopped up dark chocolate to the dough before baking. Chocolate just makes everything better. Half of a cup is usually a good amount!

Expert Tips
- Properly weighing your flour is CRUCIAL for soft and chewy peanut butter cookies. Even half of a tablespoon under or over the amount stated in the recipe will completely change the texture of the cookies. I texted this recipe 6 times - trust me!!! Either measure your flour using a food scale or use the proper scoop and level method.
- When mixing the dry ingredients with the wet, stop mixing right away when those last specks of flour have disappeared. Over-mixing the dough will lead to tough cookies.
- When the cookies are done, the edges will look set, but not golden brown. The middles will look really soft - don't worry, the cookies will set on the baking sheets for 10 minutes once you take them out of the oven. Taking the cookies out at this stage is the key to soft cookies!
- When you remove the cookies from the oven, they might look a bit puffy so give the baking sheet a gentle but firm tap on the edge of the counter to flatten them a little bit.
Storage and Freezing Instructions
These cookies should be stored for up to 5 days in an airtight container. You can also freeze the baked cookies in a freezer bag for later.
To thaw them, just remove from the freezer and leave them at room temperature until they're ready to eat!
More Cookie Recipes You'll Love
- Coffee Cookies
- Cornflake Biscuits
- Snickerdoodles Without Cream of Tartar
- Cookies and Cream Stuffed Cookies
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me onInstagramor Facebook so I can check it out!
Soft and Chewy Peanut Butter Cookies
Gabby
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!
5 from 102 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Dessert
Cuisine American
Servings 18 cookies
Calories 167 kcal
Video
Equipment
standing mixer or hand mixer
Ingredients
- ½ cup butter (vegan or regular, softened)
- ½ cup creamy/smooth peanut butter (SEE NOTES)
- ¼ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 2 teaspoon vanilla extract
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup + 3 tablespoons all-purpose flour (SEE NOTES)
Instructions
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.
Nutrition
Calories: 167kcalCarbohydrates: 21gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 9mgSodium: 188mgPotassium: 71mgFiber: 1gSugar: 9gVitamin A: 253IUCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
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Reader Interactions
Comments
Rachel
These are the best peanut butter cookies I’ve ever had! Perfect consistency.Reply
Gabby
Hi Rachel! Happy to hear these peanut butter cookies had the perfect consistency for you! Thank you for your kind review!
Reply
Pixie
This is the peanut butter cookie recipe that I've been looking for my whole life! I don't enjoy the texture of the traditional hard and crumbly peanut butter cookies, nor the fuss of having to roll them and sugar and crosshatch them with a fork, but love the flavor. I discovered this recipe just a few months ago and have already made it countless times, and I have to double this recipe every time now because as written it's just a tease for my family, they're gone in a day. I use metric measurements with my scale and they turn out perfectly every single time (and there's less dishes that way too, nobody likes washing a peanut buttery measuring cup!). I make both 1.5 T cookies (bake @ 350 for 7-8 minutes) and 3 T bakery size cookies (bake for 8-9 minutes), and let both finish out of the oven on the hot sheet pans. I also love that these cookies get SOFTER as the days go by, no apple or slice of bread in the airtight container necessary.Reply
Gabby
Hi Pixie! I'm so happy to hear you enjoy these cookies! I really appreciate your review!
Reply
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