These classic peanut butter cookies are super soft, buttery, and packed full of that signature peanut butter flavor! So easy and makes the perfect treat for any occasion; freeze a batch to have on hand to make cookies with a quickness!

peanut butter cookies on a speckled black sheet pain with crushed peanuts

It’s been a hot minute since I’ve shared a cookie recipe with you. I mean, yikes, these chocolate chunk cookies were the last one. Welp, it’s high time that we fix that with these soft peanut butter cookies right about now.

I am, admittedly, a true peanut butter fiend folks. For as long as I can remember, when I was itty bitty Quin, I’ve always loved me some creamy peanut butter. Matter of fact, I keep no less than 2 thick jars stocked in my pantry at all times. And no, I’m not kidding either. The people in my life can co-sign that very fact. See, a true certified fiend I tell ya!

cookies stacked on top of each other with a glass of milk and red straw

I gotta have it on hand for sandwiches, smoothies, to eat by the spoonful, and for these here cookies. These super soft peanut butter cookies are good, hell, they’re damn good. I’ve tested several batches and brought them into work the other day and they were gone within seconds! My co-workers make the very best taste testers, they give me their honest feedback, and are always down for free food, ha!

The feedback from everyone was amazing and I kept hearing the same thing over and over. Like how incredibly soft they were. How they weren’t overly sweet. One taste tester even noted how the signature fork indentations brought back memories from their youth. The peanut butter taste? Oh, that one got resounding applause, too. They have just the right amount of peanut butter baked in them.

hand pressing a fork into peanut butter cookie dough

How To Make These Peanut Butter Cookies:

Add flour, salt, baking powder, and baking soda into a medium sized bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar. Alternatively, you can use a handheld electric mixer or whisk by hand. Beat until soft and fluffy, then add in peanut butter.

Next up, add in egg and vanilla extract, and continue mixing until combined. If using a stand mixer, be sure to stop and scrape down sides of bowl. Then slowly add dry ingredients into bowl and mix again until combined, be careful not to over mix. Lastly, add in heavy cream/milk.

Place peanut butter cookie dough in a bowl and cover with plastic wrap and place into fridge to chill for at least two hours, preferably overnight. This step allows the flavors to deepen and refrigeration also helps the cookies to not spread as much during the baking process. Additionally, let’s make those signature fork indentations and then bake these peanut butter cookies!

close up shot of cookie with crushed peanuts

A Few Notes On These Peanut Butter Cookies:

  • creamy or crunchy peanut butter? I’ve only tested this recipe using creamy/smooth peanut butter and really feel like it works best but feel free to use crunchy peanut butter if that’s your thing.
  • types of sugar: My recipe calls for BOTH white granulated sugar and brown sugar. The addition of brown sugar is great for these peanut butter cookies because brown sugar has a molasses content in it and adds some extra richness to these cookies.
  • possible variations or add-on’s: Right before baking, you could fill a small bowl with 1/3 cup of sugar and roll the cookies in sugar for an added touch of sweetness. Want to add some nuts or chocolate chips? I think some chopped pecans, walnuts, or chocolate chips would work just fine!
cookies on a speckled black cookie sheet

These soft peanut butter cookies are so good, y’all. Make a batch for yourself, your friends, your family members, and watch everyone fight over the last cookie! They’re truly great and would make a nice addition to your holiday cookie tin. Enjoy!


Until next time…love and butter,


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close up shot of cookie with crushed peanuts

Soft Peanut Butter Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Quin Liburd
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 24 cookies 1x
  • Category: Desserts & Sweets
  • Method: Baking
  • Cuisine: American
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These classic peanut butter cookies are super soft, buttery, and packed full of that signature peanut butter flavor! So easy and makes the perfect treat for any occasion; freeze a batch to have on hand to make cookies with a quickness!


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature 
  • 1 cup creamy peanut butter
  • 1 large egg
  • 1 1/2 teaspoon vanilla extract
  • 2 tablespoons heavy cream or milk


  1. In a small bowl, combine the flour, baking soda, baking powder, salt, and set aside.
  2. In a stand mixer fitted with the paddle attachment or using a handheld electric mixer, beat the sugars and butter together until combined. Add in peanut butter and continue beating until combined. Then add in egg and vanilla extract, stopping to scrape down sides of bowl to make sure all is fully incorporated.
  3. Next, slowly add dry ingredients in and mix until just combined. Careful not to over mix.
  4. Lastly add heavy cream or milk and transfer cookie dough into a bowl, cover with plastic wrap, and refrigerate for at least two hours, preferably overnight.
  5. Preheat the oven to 350°F and line a large baking sheet with baking liner or parchment paper. Take dough out of fridge and using an ice cream scooper, scoop dough and roll into balls. 
  6. Use a fork to create indentations in the cookies by pressing down lightly in the center in each direction, overlapping each other.
  7. Bake cookies for 10-12 minutes. Cookies will look undercooked but will continue cooking as they rest. Let cool for 10 minutes and enjoy them as is or with a glass of milk!