Peanut Butter Cookie Recipe
Soft and chewy peanut butter cookies with lightly crisp edges, tender centers and classic fork-marked tops, made from scratch with no chilling required.
Contains: Peanut · Milk · Egg · Wheat
Contains peanut, milk, egg and wheat. If you are managing allergies, check the labels of the exact packaged ingredients you use for additional allergen and cross-contact information.
WHY IT WORKS
Why This Recipe Works
01
Keep the Centers Soft
A higher proportion of brown sugar helps the cookies stay moist and chewy while a smaller amount of granulated sugar keeps the edges lightly crisp.
02
Use Stable Peanut Butter
Creamy, no-stir peanut butter gives the dough a predictable texture and spread without the oil separation that can vary in natural peanut butter.
03
Pull Them While Soft
The cookies finish setting on the hot baking sheet, so taking them out when the edges are set but the centers still look soft prevents overbaking.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Ingredients
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Method
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Heat the oven to 350°F. Line 2 large baking sheets with parchment paper.
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Beat the softened butter, peanut butter, brown sugar and granulated sugar with an electric mixer for about 2 to 3 minutes, until smooth and slightly lighter.
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Beat in the egg and vanilla extract until evenly combined, scraping down the bowl as needed.
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Add the flour, baking soda and salt. Mix on low speed just until no dry streaks of flour remain.
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Scoop the dough into 18 portions, about 2 tablespoons (tbsp) each. Roll lightly into balls and place 9 on each baking sheet, about 2 inches apart. Press each ball with a fork in a crosshatch pattern to about 1/2 inch thick.
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Bake the first sheet for 9 to 11 minutes, until the edges look set and the tops are dry but the centers still feel soft. Leave the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack.
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Bake the second sheet for 9 to 11 minutes using the same doneness cues. Leave the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
The dough can be mixed, covered and refrigerated for up to 2 days. If it becomes firm, let it stand at room temperature for about 10 to 15 minutes before scooping and pressing; chilled dough may need an extra minute of baking.
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Adapt This Recipe
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Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredient:
Replace1/2 US cup unsalted butter, softened
With1/2 US cup unsalted plant-based butter, softened
Replace113 grams (g) unsalted butter, softened
With113 grams (g) unsalted plant-based butter, softened
Use the same quantity of a plant-based butter suited to cooking or baking as required.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Use a conventional creamy, no-stir peanut butter for the most predictable dough. Brown sugar helps retain moisture, while softened rather than melted butter helps the cookies keep enough structure to stay thick and chewy.
Useful Substitutions
Salted butter can replace the unsalted butter; omit the added salt. Crunchy peanut butter can replace creamy peanut butter for more texture, but use a no-stir style so the dough behaves similarly.
INGREDIENT QUALITY
Quality Note
For the most consistent spread and texture, use a conventional creamy, no-stir peanut butter. Natural peanut butter that separates can vary in oil content and may make the dough behave differently.
SPEND LESS
Cost-Saving Tip
A standard store-brand creamy peanut butter works well here, so there is no need to buy a premium version for baking. Freeze any cookies you will not eat within a few days to reduce waste.
COOKING TIPS
Tips
Measure the Flour Carefully
Too much flour is a common cause of dry peanut butter cookies. Weighing 188 grams (g), or spooning flour lightly into the cup and leveling it, helps keep the centers tender.
Stop Mixing Once Combined
Once the flour goes in, mix only until no dry streaks remain. Extra mixing develops more gluten and can make the cookies firmer than intended.
Press, Don’t Flatten
Use a fork to make the classic crosshatch and flatten each dough ball only to about 1/2 inch thick. Pressing too thinly encourages crisp, dry cookies.
Watch the Edges
Take the cookies out when the edges are set and the centers still look soft. They continue to firm on the hot baking sheet as they cool.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Keep completely cooled cookies in an airtight container at room temperature for up to 4 days. A tight seal helps preserve their soft texture.
Freezing
Freeze completely cooled cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
Freeze the Dough
Freeze shaped, fork-marked dough portions on a tray until firm, then transfer them to a freezer bag for up to 3 months. Bake from frozen, adding about 1 to 2 minutes if needed.
Warm Before Serving
For a just-baked texture, warm one cookie in the microwave for about 5 to 10 seconds. Let it stand briefly before eating because the center can heat quickly.
ESTIMATED PER SERVING
Nutrition
1 cookie
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Peanut Butter Cookie FAQs
Why are my peanut butter cookies dry?
The most common causes are too much flour or too much baking time. Measure the flour carefully and remove the cookies while the centers are still soft rather than waiting for them to look fully firm.
Can I use natural peanut butter?
A separated natural peanut butter can change the dough’s fat and moisture balance, so it is not the most reliable choice here. A creamy, no-stir peanut butter gives more consistent spread and texture.
Do I need to chill the cookie dough?
No. The dough is designed to be scooped and baked without chilling. If your kitchen is very warm and the dough feels unusually soft, refrigerate it for about 15 minutes before shaping.
Why do peanut butter cookies have fork marks?
Peanut butter cookie dough is relatively dense, so a light crosshatch helps flatten each portion for more even baking. It also gives the cookies their familiar surface pattern.
Can I freeze peanut butter cookie dough?
Yes. Freeze shaped and fork-marked dough portions until firm, then store them in a freezer bag for up to 3 months. Bake from frozen and allow about 1 to 2 extra minutes if needed.
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