THE BEST PEANUT BUTTER COOKIES – These cookies are soft, but not cakey. Crumbly but chewy. Sweet with just the right amount of saltiness.
Alright guys, I’ve been holding out on you. I’ve long been in search of the best peanut butter cookie recipe and I think I’ve finally figured it out. I know it’s a hefty claim, but everyone that has tried these agrees. They are soft, but not cakey. Crumbly but chewy. Sweet with just the right amount of saltiness.
THE BEST PEANUT BUTTER COOKIES
YOU GUYS! I’m serious. I had to put a bag of these in the freezer just so I knew I’d have a few left to photograph to share with you. And even then, cookies disappeared.
In case you were wondering, frozen peanut butter cookies are delicious.
You know what else is delicious? Helping kids with cancer.
I’ve been excited this month because I was able to team up with OXO to help them promote their annual Cookies for Kids’ Cancer program. September is Childhood Cancer Awareness Month and for every specially marked product with the sticker below, OXO is donating 25 cents in support of pediatric cancer research. OXO is also donating $100 for each blog post dedicated to promoting this campaign. So here I am. 
So what did we learn today? There is such a thing as the perfect peanut butter cookie and to look for the green sticker on OXO products! Have I mentioned how much I loooove my OXO products? Big, BIG LOVE. That is all.
Happy Tuesday!
Ingredients
- 1/2 C butter softened
- 1/2 C brown sugar
- 1/2 C granulated sugar
- 1 egg
- 1 C creamy peanut butter
- 1 tbsp vanilla extract
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp kosher salt
- 1 1/2 C all purpose flour
- sugar for sprinkling on top
Instructions
- In an electric mixer, cream together butter and and sugars until smooth and fluffy. Scrape sides of the bowl.
- Add in egg, mix until smooth and scrape the bowl. Repeat with peanut butter and vanilla.
- Whisk baking soda, powder,salt and flour in a separate bowl and slowly add to the wet ingredients. Mix until no dry spots remain.
- Scoop dough into 2-3 tsp balls and place on a lined baking sheet. Using the tines of a fork, gently press a criss-cross pattern into the top of each ball to slightly flatten. Sprinkle the tops with a bit of granulated sugar.
- Bake at 350 degrees for 7-8 minutes. Do not overbake. Cookies are done when just lightly lightly browned on the bottom and just barely starting to get a little color around the edges.
Interested in more scrumptious cookie recipes?
Tobias says
March 3, 2019 at 3:38 pmDoes Stevia work as a substitute for sugar in this recipe?
Heather Cheney says
March 6, 2019 at 12:17 pmI haven’t tried using stevia as a straight across substitute but I’m sure you could find a way to make it work if you wanted. If you do, please share the details and measurements!
GINA says
January 29, 2019 at 7:41 pmA very good peanut butter cookie, that is both chewy and crispy. I’m keeping this one.
Kristin Wiggins says
September 29, 2018 at 3:18 pmI agree these are way too crumbly do not stay together so I don’t know if I need another egg or so more butter
Maria says
June 27, 2018 at 12:45 amMy hubby has asked me to never make another peanut butter cookie except these. He said, “I love the heck out of these cookies!” Thanks Heather; another satisfied reader!
Arline says
May 27, 2018 at 5:55 pmI was looking for a great peanut butter cookie recipe when I came across this one to use with my new Kitchen Aid. Personally, I would cook them for a little longer than the time recommended. Additionally, I would add at least one extra egg, as I found the cookies to be a bit more flaky and a bit chalky and not so soft and chewy. Just my opinion, as everyone has their own preferences.
Heather Cheney says
February 22, 2019 at 10:10 amThanks for sharing your preferences! The “perfect Peanut butter cookie” is different for everyone!
Katie says
June 18, 2017 at 2:39 pmA tablespoon of vanilla? Or a teaspoon? I bake a lot of cookies and have never seen a tablespoon
Jeannie says
February 28, 2016 at 2:16 pmAre we supposed to use 2-3 TBSP of dough (as per the recipe) or 2-3 tsp? Mine are not even close to being done at 8 minutes and they look very large. I feel like it was too much dough per cookie.
Samantha says
February 29, 2016 at 11:42 amYeah I was wondering the same thing, mine looked massive lol
ET 57 says
October 6, 2016 at 11:27 pmThe recipe clearly calls for 2-3 tsp not TBSP.
DIANE says
March 12, 2017 at 2:20 pmi CANNOT SEE THE RECIPE DUE TO THE ANNOYING FACEBOOK, PINTEREST, TWITTER BUTTONS ON THE LEFT SIDE OF PAGE. iS THIS SOMETHING YOU CONTROL? jUST WONDERING. lOOKS LIKE A GOOD RECIPE.
jodi says
February 13, 2016 at 11:22 amindeed my favorite recipe for PB cookies.
this is my first time writing a comment on pinterest, but since I always use this thought I’d share.
Debra @ Bowl Me Over says
January 22, 2016 at 4:09 pmI shared your cookies the other day on my page and made them this afternoon. They are just delicious!
Manda says
December 11, 2015 at 2:47 pmThanks so much! They turned out amazing and I’m only using this recipe for peanut butter cookies from now on!
Manda says
December 11, 2015 at 5:32 amI’m guessing lined with parchment paper and not greased?
Heather Cheney says
December 11, 2015 at 11:40 amYes! Parchment paper is the way to go!
Manda says
December 11, 2015 at 2:50 pmThank you! They are amazingly good!
Manda says
December 11, 2015 at 5:30 amMaking these in a bit here, do I grease the cookie sheet or no?? Thank you!
Kelli says
November 11, 2015 at 7:46 pmI made these for my dad today and they were so good! The boys helped me make them. Thanks, Heather!
Heather Cheney says
November 17, 2015 at 10:50 amYay! So glad you guys liked them!
Brenda says
July 19, 2015 at 11:23 amI’d like to subscribe!