I perfected my Soft Peanut Butter Cookies with a single pantry swap and a timing secret even seasoned bakers will want to know.

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I made these as a dare and now I keep making them, because something about the creamy peanut butter and that hit of light brown sugar turns ordinary into addictive. I promise they are not what you’d expect from a Chewy Peanut Butter Cookie Recipe that tries too hard.

They come out with a soft center and little crackled top that makes people pause, then reach for another. I never planned to be famous for Soft Peanut Butter Cookies but here we are, and I want you to wonder what secret trick I use, cause honestly I kinda cheated and it worked.

Ingredients

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Creamy peanut butter gives protein and healthy fats, big peanut flavor and chew.
Butter adds richness, moisture and tenderness, more golden edges and mouthfeel.
Brown sugar brings moistness and deep molasses sweetness, makes cookies soft.
Granulated sugar boosts sweetness and crisp edges, contrasts the soft center.
Egg and extra yolk bind, add chew and a little richness.
All purpose flour builds structure, mainly carbs that hold the cookie together.
cornstarch softens crumb for a tender, pillowy texture when baked.
Vanilla adds warm aroma, flaky salt balances sweetness with little pops.

Ingredient Quantities

1 1/4 cups (160 g) all-purpose flour

1 tablespoon cornstarch

1 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup (115 g) unsalted butter softened

1 cup (240 g) creamy peanut butter

1 cup packed light brown sugar packed

1/2 cup (100 g) granulated sugar

1 large egg plus 1 large egg yolk

1 teaspoon pure vanilla extract

1/4 cup (50 g) granulated sugar extra

Flaky sea salt, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. Whisk together 1 1/4 cups (160 g) all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl so it’s evenly mixed.

3. In a separate large bowl cream 1/2 cup (115 g) softened unsalted butter, 1 cup (240 g) creamy peanut butter, 1 cup packed light brown sugar and 1/2 cup (100 g) granulated sugar until light and a little fluffy, about 2 to 3 minutes with a mixer.

4. Beat in 1 large egg plus 1 large egg yolk and 1 teaspoon pure vanilla extract until just incorporated, scraping the bowl so nothing’s left behind.

5. Fold the dry mixture into the wet mixture until just combined, dont overmix or the cookies will be tough; the cornstarch will help them stay soft.

6. Chill the dough 30 to 60 minutes in the fridge so it firms up and doesnt spread too much while baking.

7. Scoop dough into balls about 1 1/2 tablespoons each (use a small ice cream scoop), roll each ball in the extra 1/4 cup (50 g) granulated sugar to coat, then place them on the prepared sheet about 2 inches apart.

8. Press each ball lightly with a fork in a criss cross pattern so they flatten slightly, then bake for 9 to 11 minutes until the edges are set but the centers still look a touch soft; rotate the pan halfway if your oven bakes unevenly.

9. As soon as cookies come out of the oven sprinkle flaky sea salt on top if you like salty sweet, then let them cool on the baking sheet 5 to 10 minutes before transferring to a wire rack to finish cooling.

10. Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze dough balls for later baking.

Equipment Needed

1. Baking sheet (line it with parchment paper or a silicone baking mat)
2. Large mixing bowl for creaming the butter and peanut butter
3. Medium bowl for whisking the dry ingredients together
4. Electric mixer or hand mixer (for creaming; you can do it by hand but it takes longer)
5. Whisk and rubber spatula for folding and scraping the bowl
6. Measuring cups and spoons + kitchen scale if you want more accuracy
7. Small ice cream scoop or tablespoon for portioning dough (about 1 1/2 tbsp)
8. Fork for pressing the criss cross pattern on the cookies
9. Wire cooling rack to finish cooling the cookies
10. Airtight container or food storage bag for keeping the cookies fresh

FAQ

Q: Do I need to chill the dough?

A: It's recommended. Chill 30 minutes to an hour to stop extra spreading, or overnight for deeper flavor. If you're in a rush you can bake right away but cookies will be flatter.

Q: How do I get them soft and chewy not cakey or crunchy?

A: Use the extra yolk and cornstarch in the recipe, don't overmix, and underbake a touch. Pull them from the oven when edges are set but centers still look soft, they'll finish on the baking sheet and stay chewy.

Q: Can I use natural or crunchy peanut butter?

A: Yes. Crunchy will add texture. Natural oil-separated peanut butter works but stir it well first, and you might want to chill the dough longer so they don't spread too much.

Q: What's the extra 1/4 cup sugar for, can I skip it?

A: That sugar is for rolling the dough balls so you get a nice sugary crust. You can skip it for less crunch or use coarse sugar, but the cookie surface will look different.

Q: How should I store or freeze these?

A: Store baked cookies in an airtight container at room temp up to 4 or 5 days, or freeze up to 3 months. You can also freeze dough balls on a tray then bag them, bake from frozen adding a minute or two to time.

Q: Can I make them egg free?

A: You can try a flax egg (1 tbsp flax meal + 3 tbsp water for one egg) or a commercial egg replacer but texture will change and they might not be as chewy. A commercial binder works best if you need no-egg.

The Best Soft And Chewy Peanut Butter Cookies Recipe Substitutions and Variations

All-purpose flour -> Whole wheat pastry flour or a 1:1 gluten-free flour blend (with xanthan). Use the same weight. GF will be a bit crumblier so chill the dough before baking.
Unsalted butter -> Solid coconut oil or vegan butter, same weight. If you only have salted butter, cut the added salt by about 1/4 teaspoon. Coconut oil gives a slight coconut taste and crisper edges.
Creamy peanut butter -> Natural peanut butter (stirred) or almond butter. Natural PB can be oilier, so chill the dough or add 1 to 2 tablespoons extra flour if it seems too loose.
1 large egg + 1 yolk -> Flax “eggs” for vegan: 2 tablespoons ground flax + 6 tablespoons water, mixed and rested to gel. Cookies may be a touch more cakey, so add 1 tablespoon cornstarch if you want extra chew.

Pro Tips

1) Measure flour properly, dont scoop straight from the bag or cup it in, spoon it into your cup and level off or even better use a scale. Too much flour will make these dry and tough, a little less gives you a softer, chewier cookie.

2) Chill the dough longer if you want thicker, chewier cookies, like several hours or overnight. You can also freeze scooped balls for a week or more and bake from frozen, just add a minute or two to the bake time. If the dough is rock hard let it sit on the counter 5 to 10 minutes so you can scoop.

3) When creaming butter, peanut butter and sugars stop as soon as it looks light and a little fluffy, dont overbeat, more air = more spread and a cakier texture. Also scrape the bowl well so pockets of dry flour dont remain.

4) Use an oven thermometer and rotate the sheet halfway, ovens vary a lot. Pull cookies when the edges are set but centers still look soft, they continue to cook on the hot sheet. Finish with flaky sea salt right out of the oven for max contrast, and store cooled cookies in an airtight container with a slice of bread to keep them soft.

The Best Soft And Chewy Peanut Butter Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I perfected my Soft Peanut Butter Cookies with a single pantry swap and a timing secret even seasoned bakers will want to know.

Servings

servings

Calories

182

kcal

Equipment: 1. Baking sheet (line it with parchment paper or a silicone baking mat)
2. Large mixing bowl for creaming the butter and peanut butter
3. Medium bowl for whisking the dry ingredients together
4. Electric mixer or hand mixer (for creaming; you can do it by hand but it takes longer)
5. Whisk and rubber spatula for folding and scraping the bowl
6. Measuring cups and spoons + kitchen scale if you want more accuracy
7. Small ice cream scoop or tablespoon for portioning dough (about 1 1/2 tbsp)
8. Fork for pressing the criss cross pattern on the cookies
9. Wire cooling rack to finish cooling the cookies
10. Airtight container or food storage bag for keeping the cookies fresh

Ingredients

1 1/4 cups (160 g) all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup (115 g) unsalted butter softened
1 cup (240 g) creamy peanut butter
1 cup packed light brown sugar packed
1/2 cup (100 g) granulated sugar
1 large egg plus 1 large egg yolk
1 teaspoon pure vanilla extract
1/4 cup (50 g) granulated sugar extra
Flaky sea salt, optional

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
Whisk together 1 1/4 cups (160 g) all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl so it's evenly mixed.
In a separate large bowl cream 1/2 cup (115 g) softened unsalted butter, 1 cup (240 g) creamy peanut butter, 1 cup packed light brown sugar and 1/2 cup (100 g) granulated sugar until light and a little fluffy, about 2 to 3 minutes with a mixer.
Beat in 1 large egg plus 1 large egg yolk and 1 teaspoon pure vanilla extract until just incorporated, scraping the bowl so nothing's left behind.
Fold the dry mixture into the wet mixture until just combined, dont overmix or the cookies will be tough; the cornstarch will help them stay soft.
Chill the dough 30 to 60 minutes in the fridge so it firms up and doesnt spread too much while baking.
Scoop dough into balls about 1 1/2 tablespoons each (use a small ice cream scoop), roll each ball in the extra 1/4 cup (50 g) granulated sugar to coat, then place them on the prepared sheet about 2 inches apart.
Press each ball lightly with a fork in a criss cross pattern so they flatten slightly, then bake for 9 to 11 minutes until the edges are set but the centers still look a touch soft; rotate the pan halfway if your oven bakes unevenly.
As soon as cookies come out of the oven sprinkle flaky sea salt on top if you like salty sweet, then let them cool on the baking sheet 5 to 10 minutes before transferring to a wire rack to finish cooling.
Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze dough balls for later baking.

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.