I finally perfected Soft Peanut Butter Cookies with a tiny pantry swap and one surprising step I never expected to work.

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I grew up dunking a cookie and thinking there had to be a better version, so I worked and messed with textures until this came out. I wanted a cookie that put the nutty richness of creamy peanut butter front and center while the all-purpose flour keeps things tender but not cakey.

Some call it a Chewy Peanut Butter Cookies win, others swear it’s the Soft Peanut Butter Cookies miracle, and honestly I like both names. I still scorch one now and then, and somehow those flops teach me more about timing than any perfect batch ever did.

Try one warm, you’ll be curious.

Ingredients

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All purpose flour gives structure and carbs, some fiber, but few vitamins.
Peanut butter gives protein, healthy fats and flavor, makes cookies rich and nutty.
Unsalted butter brings tenderness, rich fat for chewiness, adds calories so use wisely.
Brown sugar adds sweetness and moisture, a caramel note that boosts chewiness.
Egg plus yolk add protein and moisture, help bind the dough, make soft.
Cornstarch softens the crumb, creates tender, cakey chew without changing the flavor.
Vanilla lifts flavor, adds subtle sweetness, makes everything taste warmer and homey.
White sugar gives crisp edges and sweetness, helps spreading, less moisture than brown.

Ingredient Quantities

1 1/4 cups (150 g) all-purpose flour

1 tablespoon cornstarch

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine sea salt

1/2 cup (115 g) unsalted butter, softened

1 cup (240 g) creamy peanut butter, not the runny natural kind

3/4 cup (150 g) packed light brown sugar

1/4 cup (50 g) granulated sugar

1 large egg plus 1 egg yolk

1 teaspoon vanilla extract

How to Make this

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1. Preheat oven to 350 F 175 C and line two baking sheets with parchment paper or a silicone mat, measure everything out first so it’s easy.

2. In a bowl whisk together 1 1/4 cups 150 g all purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon fine sea salt.

3. In the bowl of a mixer or with a hand mixer cream 1/2 cup 115 g softened unsalted butter with 3/4 cup 150 g packed light brown sugar and 1/4 cup 50 g granulated sugar until light and fluffy, about 2 to 3 minutes, scrape the bowl down once.

4. Add 1 cup 240 g creamy peanut butter not the runny natural kind and beat until fully combined, it might look thick but thats perfect.

5. Beat in 1 large egg plus 1 egg yolk and 1 teaspoon vanilla extract until smooth and homogenous, don’t overmix.

6. Add the dry ingredients to the wet in two additions and stir until just combined, you want a soft dough but dont overwork it or the cookies will get tough.

7. Chill the dough 20 to 30 minutes if your kitchen is warm or if you want thicker chewier cookies, this helps prevent spreading.

8. Scoop about 2 tablespoons of dough per cookie onto the prepared sheets leaving about 2 inches between cookies, roll gently into balls and press slightly with a fork to make a light crosshatch if you like or leave them rounded for a puffier cookie.

9. Bake one sheet at a time on the middle rack for 9 to 11 minutes until edges are set and centers still look a little soft, they will finish setting as they cool.

10. Let cookies cool on the baking sheet 5 to 10 minutes then transfer to a wire rack to cool completely, store in an airtight container with a slice of bread to keep them soft, and if they firm up a little warm for 7 to 10 seconds in the microwave to revive the chew.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. Two baking sheets and parchment paper or silicone baking mats
3. Mixing bowls (one for dry, one for wet)
4. Stand mixer or hand mixer
5. Measuring cups, measuring spoons and a kitchen scale (grams are used here)
6. Whisk and rubber spatula for scraping and folding
7. Cookie scoop or tablespoon for portioning dough
8. Fork for crosshatch marks or just slightly pressing the dough
9. Wire cooling rack for finishing the cookies

FAQ

Question: Why do these cookies turn out soft and chewy? Answer: The cornstarch and the extra egg yolk give a tender crumb, and using more brown sugar than white helps keep moisture. Also, underbake just a touch so the centers stay soft, and chill the dough if you want them to spread less, trust me it helps.

Question: Can I use natural peanut butter instead of the creamy jar stuff? Answer: You can, but natural has loose oil so the cookies will spread and be greasier. If you must use it, stir the jar well, refrigerate the jar first, and chill the dough before baking. Expect a slightly different texture and maybe add one to two tablespoons powdered sugar if the dough seems too oily.

Question: My dough is too sticky or too dry, what do I do? Answer: If sticky, pop it in the fridge for 20 to 30 minutes or scoop with a wet spoon. If it seems dry or crumbly, add a teaspoon of milk or one more egg yolk, one teaspoon at a time until it comes together.

Question: What temperature and bake time should I use? Answer: Preheat oven to 350°F (177°C). For about one to one and a half tablespoon scoops bake nine to eleven minutes until edges are set and centers still look a little soft. Let them cool on the sheet five minutes so they finish gently, then move to a rack.

Question: How should I store or freeze the cookies or dough? Answer: Store cooled cookies in an airtight container at room temp for three to four days, or in the fridge up to two weeks. Freeze baked cookies in a single layer, then stack with parchment for up to three months. For dough, freeze scooped balls on a tray, then bag them; bake from frozen adding one to two minutes to the time.

Question: Can I swap ingredients like salted butter or different sugars? Answer: Yes, but expect changes. If you use salted butter cut the recipe salt to a quarter teaspoon. More granulated sugar will make them crisper, so stick with brown sugar for chewiness. Using melted butter or runny peanut butter will make more spread, so keep the butter softened not melted and use a stable creamy peanut butter for best results.

Soft And Chewy Peanut Butter Cookies Recipe Substitutions and Variations

All-purpose flour: swap with a 1 to 1 gluten-free baking flour (with xanthan), use the same weight (150 g). Dough might be a bit more fragile, so chill it a little longer before baking.
Cornstarch: replace with tapioca starch or arrowroot in an equal amount; it still helps give that soft, chewy center.
Unsalted butter: use vegetable shortening or half butter and half shortening (same volume). Cookies will spread less and stay softer, flavor is milder so add a pinch more salt if you want.
Creamy peanut butter: swap for almond butter or sunflower seed butter (same weight). If you use a runny natural kind stir and chill it first, and you might need to add a tablespoon of milk if the dough seems dry.

Pro Tips

– Chill the dough longer if your kitchen is warm, that really helps prevent flat, greasy cookies. If it gets too stiff chill time can be shortened or let it relax a bit at room temp before scooping so they bake evenly.

– Fold the dry mix in by hand and stop the instant the streaks are gone. Overmixing develops gluten and makes cookies tough, so be gentle and dont keep beating once it looks combined.

– Use a cookie scoop or weigh the dough balls for uniform size so every cookie finishes at the same time. Bake one tray at a time on the middle rack for the most even heat.

– Pick a stable creamy peanut butter, not the runny natural kind; if runny is all you have, stir and chill it first or use a powdered peanut butter reconstituted to a thicker texture. For flavor, sprinkle a tiny pinch of flaky sea salt on top before baking to make the peanut and brown sugar notes pop.

Soft And Chewy Peanut Butter Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I finally perfected Soft Peanut Butter Cookies with a tiny pantry swap and one surprising step I never expected to work.

Servings

servings

Calories

195

kcal

Equipment: 1. Oven (preheat to 350 F / 175 C)
2. Two baking sheets and parchment paper or silicone baking mats
3. Mixing bowls (one for dry, one for wet)
4. Stand mixer or hand mixer
5. Measuring cups, measuring spoons and a kitchen scale (grams are used here)
6. Whisk and rubber spatula for scraping and folding
7. Cookie scoop or tablespoon for portioning dough
8. Fork for crosshatch marks or just slightly pressing the dough
9. Wire cooling rack for finishing the cookies

Ingredients

1 1/4 cups (150 g) all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup (115 g) unsalted butter, softened
1 cup (240 g) creamy peanut butter, not the runny natural kind
3/4 cup (150 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1 large egg plus 1 egg yolk
1 teaspoon vanilla extract

Directions

Preheat oven to 350 F 175 C and line two baking sheets with parchment paper or a silicone mat, measure everything out first so it's easy.
In a bowl whisk together 1 1/4 cups 150 g all purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon fine sea salt.
In the bowl of a mixer or with a hand mixer cream 1/2 cup 115 g softened unsalted butter with 3/4 cup 150 g packed light brown sugar and 1/4 cup 50 g granulated sugar until light and fluffy, about 2 to 3 minutes, scrape the bowl down once.
Add 1 cup 240 g creamy peanut butter not the runny natural kind and beat until fully combined, it might look thick but thats perfect.
Beat in 1 large egg plus 1 egg yolk and 1 teaspoon vanilla extract until smooth and homogenous, don't overmix.
Add the dry ingredients to the wet in two additions and stir until just combined, you want a soft dough but dont overwork it or the cookies will get tough.
Chill the dough 20 to 30 minutes if your kitchen is warm or if you want thicker chewier cookies, this helps prevent spreading.
Scoop about 2 tablespoons of dough per cookie onto the prepared sheets leaving about 2 inches between cookies, roll gently into balls and press slightly with a fork to make a light crosshatch if you like or leave them rounded for a puffier cookie.
Bake one sheet at a time on the middle rack for 9 to 11 minutes until edges are set and centers still look a little soft, they will finish setting as they cool.
Let cookies cool on the baking sheet 5 to 10 minutes then transfer to a wire rack to cool completely, store in an airtight container with a slice of bread to keep them soft, and if they firm up a little warm for 7 to 10 seconds in the microwave to revive the chew.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.