This peanut butter cookie recipe makes soft, chewy cookies with crisp edges and rich peanut butter flavor. Made completely from scratch with simple pantry ingredients, this easy peanut butter cookie recipe comes together quickly and delivers bakery-style results every time.

A bowl of peanut butter cookies next to two glasses of milk.

Why You’ll Love This Peanut Butter Cookie Recipe

  • Pantry staples. This beginner-friendly recipe uses ingredients you likely already have on hand!
  • No chilling required. This cookie recipe doesn’t need any time in the fridge, which means you can have cookies ready in less than 20 minutes. 
  • Perfect for beginners. These peanut butter cookies are so simple to make, perfect for bakers of any skill level!

Ingredients for Chewy Peanut Butter Cookies

Peanut butter cookies from scratch are made with simple ingredients you likely already have on hand.

  • Wet ingredients – A classic cookie mix with butter, sugar, brown sugar, and egg. The extra ingredient is the creamy peanut butter, which takes this dessert to the next level. 
  • Flour mixture – You can’t have cookies without baking powder, baking soda, salt, and flour. 

See the recipe card below for a complete list of ingredients and quantities.

Easy peanut butter cookies stacked on top of each other.

Tools for this Recipe

Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!

  • You’ll want to use large 21×15 baking sheets to fit the cookies and allow enough spacing. We use two for this recipe, but if you only have one, you can bake the cookies in batches. 
  • For the perfect cookie texture, use a handheld electric mixer. 

Fun Fact

The combination of brown sugar and peanut butter keeps these cookies soft and chewy, and baking them just until set prevents them from drying out!

Easy peanut butter cooking on a baking sheet.

How to Make Peanut Butter Cookies From Scratch (Step-by-Step) 

Making peanut butter cookies from scratch is easy with this simple method: 

  1. Wet batter. Beat the butter and sugar until smooth. Whisk in the egg and peanut butter and set aside. 
  2. Dry mix. In a large mixing bowl, sift the dry ingredients together. 
  3. Combine. Mix the wet batter into the dry mix, then fold until no streaks remain. 
  4. Arrange. Line two baking sheets with parchment paper. Form the cookies into balls and arrange them on a baking sheet, leaving 3 inches of space between them. Use a fork to flatten the cookies and create a criss-cross shape. 
  5. Bake. Bake one pan of cookies in the oven at 350°F for 8-9 minutes or until golden-brown on the bottom. Refrigerate the other baking sheet in the meantime. 

Expert Tips 

  • The best peanut butter. Whether you prefer creamy or crunchy peanut butter, creamy will work best for this recipe. 
  • No overcrowding. We use two baking sheets to allow enough space for the cookies to bake to a crisp and chewy finish. Don’t try to fit all of the cookies on one tray.
  • Don’t overbake. When making peanut butter cookies, you don’t want them to be dry on the inside. To prevent a dry peanut butter cookie, bake until set and slightly golden-brown. The center may still be soft; letting it cool will allow the center to finish baking. 
  • Cool the cookies. Allowing the cookies to cool after baking is crucial, as it allows them to finish baking and set. 
Uncooked peanut butter cookies laid out on a baking sheet.

Store & Reheat 

  • Storage. Keep leftovers stored in an airtight container at room temperature for up to 2 days. Keep the cookies in the fridge for an extra few days of freshness. 
  • Freeze. Cookies are great to freeze and enjoy later on! Arrange the baked cookies on a baking sheet and freeze. Once fully frozen, add the cookies to a freezer-safe bag and freeze for up to 3 months. Thaw: Let the cookies thaw in the fridge overnight and enjoy. 
Delicious peanut butter cookies laid out next to a striped rag and cups of milk.

More Cookie Recipes

If you enjoyed this peanut butter cookie recipe, be sure to try our other easy cookie recipes; here are some of our favorites:

If you tried this peanut butter cookie recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!

Soft & Chewy Peanut Butter Cookie Recipe (From Scratch)

Author: Valentina Ablaev
Print
5 from 3 votes
This chewy peanut butter cookie recipe makes the perfect dessert from scratch. A crisp cookie with a chewy center, and all you need are a few simple ingredients and 20 minutes!
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 24 cookies

Ingredients

  • 1/2 cup unsalted butter room temperature
  • 2/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 large egg
  • 2/3 cup peanut butter
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 1/3 cup all-purpose flour measured then sifted
US Customary – Metric

Instructions

  • Preheat the oven to 350°F and line two 21×15 baking sheets with parchment paper.
  • In a mixing bowl, beat the room temperature butter, sugar, and brown sugar until smooth. Mix in the egg and peanut butter until incorporated.
  • In a large bowl, sift together baking powder, baking soda, salt, and flour.
  • Mix the wet batter into the dry ingredients until no flour streaks remain.
  • Form the dough into 1” balls and place the balls on the prepared baking sheets, about 3 inches apart. Use a fork to flatten each ball into a crisscross pattern.
  • Bake the one pan of cookies for 8-9 minutes, or until the bottoms are golden brown. Keep the other pan of cookies in the fridge in the meantime.
  • Remove the cookies from the oven and allow them to cool before enjoying.
  • Bake the other pan and enjoy!

Notes

  • Avoid overcrowding. Use two baking sheets so the cookies have plenty of space to spread and bake evenly. Crowding them onto one tray can prevent them from achieving that perfect crisp-yet-chewy texture.
  • Don’t overbake. Peanut butter cookies should stay soft in the center. Bake just until they’re set and lightly golden on the edges. The centers may look slightly underbaked, but will continue to set as the cookies cool.
  • Storage. Store leftover cookies in an airtight container at room temperature for up to 2 days. For longer freshness, keep them in the refrigerator for a few extra days.
  • Freezing. These cookies freeze beautifully. Place baked cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. Freeze for up to 3 months.
    To thaw: Let the cookies thaw overnight in the refrigerator, then enjoy.
 

Nutrition

138kcal Calories16g Carbs3g Protein8g Fat3g Saturated Fat1g Polyunsaturated Fat3g Monounsaturated Fat0.2g Trans Fat17mg Cholesterol82mg Sodium68mg Potassium1g Fiber9g Sugar128IU Vitamin A15mg Calcium1mg Iron
Nutrition Facts
Soft & Chewy Peanut Butter Cookie Recipe (From Scratch)
Amount Per Serving
Calories 138 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 17mg6%
Sodium 82mg4%
Potassium 68mg2%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 9g10%
Protein 3g6%
Vitamin A 128IU3%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course: Dessert
Cuisine: American

FAQs

Why do peanut butter cookies have fork marks?

It’s not just for looks, yes, the criss-cross pattern is for a good reason! The fork marks allow the dense cookie to bake perfectly while still having a chewy center. 

Why are my peanut butter cookies dry?

Dry cookies result from poor measuring of ingredients. Too much flour will turn your peanut butter cookies dense and dry. To prevent this, measure the flour correctly. 

Should peanut butter cookie dough be chilled?

No chilling is required for this cookie recipe.