Recipe

Best Peanut Butter Cookie Recipe (Soft and Chewy)

Thick, soft centers, crisp edges, and that classic peanut butter hit in every bite. One bowl, pantry staples, zero fuss.

By Matt Campbell

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4.9 (1,268)

A stack of soft and chewy peanut butter cookies with crisscross fork marks on a plate in warm natural light

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If you have peanut butter and about an hour, you are dangerously close to warm cookies. These are my kind of peanut butter cookies: soft and chewy through the middle, just crisp at the edges, and salty-sweet enough to make you “accidentally” eat two while you pretend you are only taste-testing.

No weird ingredients, no hard-to-find flours, no cookie dough gymnastics. We use a smart combo of brown sugar for chew, a quick chill to prevent spreading, and just enough flour to keep them thick. Also yes, we are doing the fork crisscross. It is not optional. It is tradition.

A baking sheet filled with peanut butter cookie dough balls ready to be pressed with a fork

Why It Works

Soft, thick centers: Brown sugar and a slightly underbaked finish keep these plush instead of dry.
Crisp edges without crumbling: Leaveners help them rise and brown while the flour balance keeps structure.
Big peanut butter flavor: Using a standard creamy peanut butter (like Jif or Skippy) gives reliable texture and that classic taste.
Zero drama: One bowl, simple steps, and a short chill so your cookies do not turn into peanut butter pancakes.

Pairs Well With

Storage Tips

Room temp: Store cookies in an airtight container for up to 5 days. Add a slice of bread to the container if you want them extra soft. For best results, swap the bread slice after a day or two. The cookies will steal moisture from it like tiny delicious villains.

Freeze baked cookies: Cool completely, then freeze in a zip-top bag or airtight container for up to 3 months. Thaw at room temp, or warm for 10 to 15 seconds in the microwave.

Freeze cookie dough: Scoop into balls, freeze on a sheet pan until firm, then transfer to a bag. Bake from frozen, adding 1 to 2 minutes to the bake time.

Common Questions

Why did my peanut butter cookies turn out dry?

Dry cookies usually come from one of three things: too much flour (scoop and level, do not pack), overbaking (pull them when the centers still look slightly underdone), or using a natural peanut butter that separates and behaves differently. This recipe is tuned for regular creamy peanut butter for best texture.

Can I use natural peanut butter?

You can, but expect a different result. Natural peanut butter can make cookies more crumbly or cause extra spread because the fat ratio varies. If you try it, stir extremely well and consider adding 1 to 2 tablespoons extra flour. Chill the dough for the full 30 minutes.

Do I have to chill the dough?

I recommend it. Even 15 minutes helps the flour hydrate and keeps the cookies thick. If you skip chilling, they will likely spread more and bake thinner. If you are short on time, 15 minutes is the minimum I would aim for.

Can I make them gluten-free?

Yes. Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture will be slightly more delicate, but still chewy and good.

Can I add chocolate chips?

Absolutely. Fold in 3/4 cup semi-sweet or dark chocolate chips after mixing the dough. Peanut butter plus chocolate is always the correct decision.

Allergen note

These contain peanuts, dairy, eggs, and wheat (unless you use a gluten-free blend).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Whisk and rubber spatula (or hand mixer)
Measuring cups and spoons
Sheet pan
Parchment paper or silicone baking mat
Cookie scoop (optional but makes uniform cookies)
Fork for the crisscross press
Wire rack for cooling

Peanut butter cookies are my “reset” bake. If I have had a long day and dinner was a little chaotic, I can still pull these off without thinking too hard. The smell alone feels like a deep breath. I started making them when I realized most peanut butter cookies out there were either dry, crumbly, or weirdly cakey. I wanted the ones that make you stop mid-bite and go, okay, wow, then immediately reach for the one with the crispest edge.