This soft peanut butter cookie recipe has been my pantry hero for years. I first developed it on a rainy afternoon when I wanted a familiar, comforting cookie but craved something with extra peanut butter flavor and an impossibly tender bite. Unlike classic recipes that use equal parts butter and peanut butter, this version doubles down on peanut butter for richer taste and softer texture. The result is a cookie that is chewy in the center, slightly crisp at the edges, and melts on your tongue. It has become the cookie I bring to potlucks and the one my neighbor requests whenever she hears the oven timer beep.

I discovered that the trick to ultimate softness is a combination of a higher proportion of peanut butter, careful mixing to avoid developing gluten, and just the right bake time. These cookies are forgiving: a short chill makes the dough easier to work with but is not mandatory. They are ideal when you want a quick, crowd pleasing dessert that still tastes like it took effort. Grab a tall glass of milk and plan to share at least half of the batch before you hide them on the top shelf of your pantry.

Ingredients

• Butter: 1/2 cup unsalted butter softened to room temperature. Soft, not melted, for proper creaming. I use Plugra when I want a slightly richer flavor, but any high quality stick will do.
• Granulated sugar: 1/2 cup for the dough and an additional 1/2 cup for rolling. The coating sugar gives a slightly crunchy exterior contrast to the soft interior.
• Brown sugar: 1/2 cup packed. Light brown sugar contributes moisture and a subtle caramel note that keeps the centers tender.
• Peanut butter: 1 cup plus 2 tablespoons of regular commercial peanut butter such as Jif or Skippy. Do not use natural peanut butter that separates; the added stabilizers keep texture consistent.
• Egg: 1 large egg at room temperature to bind and add lift without weighing the dough down.
• Vanilla: 1 1/2 teaspoons pure vanilla extract for depth and aroma; it brightens the peanut flavor.
• All purpose flour: 1 1/3 cups spooned and leveled. Using the spoon and level method prevents packing which would make the cookies dense.
• Baking soda and baking powder: 1/2 teaspoon each to provide a gentle rise and light crumb while keeping chewiness.
• Kosher salt: 1/4 teaspoon to balance sweetness and enhance peanut notes. Use Diamond Crystal for a lighter salt taste or reduce slightly for Morton.

Instructions

Prepare the butter and sugars: In a large bowl or stand mixer fitted with the paddle, beat 1/2 cup softened butter until smooth and creamy, scraping down the sides. Add 1/2 cup granulated sugar and 1/2 cup packed brown sugar and beat until the mixture is light and fluffy and there are no visible butter lumps, about 2 to 3 minutes on medium speed. Proper creaming traps air which helps with a tender crumb. Add the peanut butter and egg: Mix in 1 cup plus 2 tablespoons peanut butter until the mixture is uniform. Add the large egg and 1 1/2 teaspoons vanilla and beat until fully incorporated. Use room temperature ingredients to keep the emulsion stable and prevent graininess. Combine dry ingredients separately: Spoon 1 1/3 cups all purpose flour into a bowl and level. Sprinkle 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt over the flour. Stir briefly with a teaspoon to distribute the leaveners so you get even rise without pockets of baking powder. Mix dough gently: Turn your mixer on low and add the dry mixture. Mix only until the dough just comes together and most flour streaks disappear. Stop and scrape the bowl; over mixing will develop gluten and yield tougher cookies. The dough should remain slightly soft and somewhat tacky. Chill if desired: Cover and chill the dough for at least 15 minutes and up to 2 days. A brief chill firms the dough and concentrates flavors, but it is optional if you are short on time. Portion and shape: Preheat the oven to 350 degrees F and line baking sheets with parchment or silicone mats. Scoop 1 1/2 inch balls using a cookie scoop and do not smooth them in your palms. Roll each ball in the 1/2 cup granulated sugar set in a bowl so the texture stays slightly rough; this helps the fork pattern adhere. Fork press and bake: Place about 15 cookies on an 11 by 17 inch sheet leaving little space for spreading. Dip a fork in sugar and press a crisscross pattern, turning the fork perpendicular for the second press. Bake at 350 for about 10 to 12 minutes until edges are set and centers are no longer shiny. For the softest result remove when edges just begin to color. Finish and cool: Sprinkle additional sugar over hot cookies and let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Warm with milk is the optimum enjoyment method.

Storage Tips

Store cooled cookies at room temperature in a shallow airtight container layered with parchment to prevent sticking. They remain soft for about three days. For longer storage freeze in a single layer on a tray, then transfer to a freezer bag for up to three months. Rewarm frozen cookies in a 325 degrees F oven for three to five minutes or microwave for 10 to 15 seconds to revive that fresh-baked softness. Avoid refrigerating as it dries them out.

Ingredient Substitutions

If you need to alter ingredients, swap all purpose flour for a 1 to 1 gluten free flour blend to make them gluten free, though texture will vary slightly. You can replace butter with a plant-based stick in equal measure to make them dairy free; use an egg replacer like flax egg if you need egg free, but results will be a touch denser. Using crunchy peanut butter adds texture and chopped roasted peanuts can be folded in for extra chew. Natural peanut butter is not recommended because it separates and yields a greasier dough.

Serving Suggestions

Serve warm with a tall glass of cold milk, a scoop of vanilla ice cream, or alongside fresh berries for contrast. For parties, arrange on a platter with small bowls of chocolate chips and salted caramel for topping station fun. They pair well with coffee or a nutty brown ale for adult gatherings. Garnish with a light sprinkle of flaky salt if you want a sweet-salty finish.

Cultural Background

Peanut butter cookies are an American classic that grew in popularity with the rise of commercial peanut butter brands in the early 20th century. The fork pattern became iconic, both functional and decorative, flattening the dense dough while creating a recognizable face. Over the years regional variations have added chocolate, oats, and various nuts, but the core combination of peanut butter, sugar, and egg remains a nostalgic staple at bake sales, school lunches, and holiday cookie tins.

Meal Prep Tips

For easy weeknight treats, make a double batch of dough and portion into scoops. Freeze scoops on a tray then store in a labeled ziptop bag. When you need cookies, bake from frozen and add two minutes to the baking time. Alternatively, form, sugar coat, and fork-press dough balls before freezing so you can bake straight from frozen with minimal fuss. This approach saves time and ensures fresh-baked cookies on demand.

In short, these cookies are simple, dependable, and crowd pleasing. They have become a small tradition in my kitchen and I hope they find a home in yours as well—soft, peanut buttery, and impossible to stop at one.