Soft Peanut Butter Cookies

There’s something magical about soft peanut butter cookies that always brings me back to my childhood. I remember sneaking into the kitchen after school, the smell of freshly baked cookies wafting through the air, and my mom handing me a warm, chewy cookie straight off the baking sheet. That first bite—soft, sweet, and packed with peanut butter—was pure comfort. These days, I still make them whenever I need a little pick-me-up or want to share something special with friends and family.

These soft peanut butter cookies are everything you want in a cookie: tender, slightly crumbly, and loaded with that irresistible peanut butter flavor. The secret? Crunchy peanut butter and whole roasted peanuts for an extra layer of texture. They’re perfect for any occasion—whether you’re baking for a holiday, a potluck, or just because it’s Tuesday. Trust me, once you try these, they’ll become your go-to cookie recipe too.

Why You’ll Love These Soft Peanut Butter Cookies

Oh, where do I even start? These cookies are like little bites of happiness—soft, chewy, and packed with peanut butter goodness. If you’re anything like me, one bite will have you hooked. Here’s why they’re absolutely worth making (and devouring):

Perfect Texture Every Time

You know that moment when you bite into a cookie and it’s just the right amount of soft? That’s what these are all about. The combo of brown sugar and butter keeps them tender, while the baking soda and powder give them just enough lift. And don’t even get me started on the peanuts—they add this amazing crunch that makes every bite exciting. No dry, crumbly cookies here—just pure, melt-in-your-mouth perfection.

Irresistible Peanut Butter Flavor

If you love peanut butter, you’re in for a treat. Using crunchy peanut butter isn’t just a whim—it’s a game-changer. It gives these cookies this deep, nutty flavor that creamy peanut butter just can’t match. Plus, those whole roasted peanuts? They’re like little flavor bombs that take these cookies from good to "can I have another?"

And let’s be real—these couldn’t be easier to make. No fancy techniques, no weird ingredients. Just mix, roll, bake, and enjoy. Whether you’re baking for a crowd or just treating yourself, these cookies are a guaranteed win. Trust me, your kitchen (and your taste buds) will thank you.

Ingredients You’ll Need for Soft Peanut Butter Cookies

Okay, let’s talk ingredients. The best part? You probably have most of these in your pantry already. But just in case, here’s everything you’ll need to make these dreamy cookies. I’ve also thrown in a few tips to make sure your cookies turn out perfect every time.

Dry Ingredients

• 2 ⅔ cups all-purpose flour (13 ⅓ ounces; 385 g) – Spoon and level it, don’t pack it!
• 1 teaspoon baking soda (4 g) – This helps the cookies rise and stay soft.
• ½ teaspoon baking powder (2 g) – A little extra lift never hurt anyone.
• ¼ teaspoon kosher salt (1 g) – Balances the sweetness and enhances the flavors.

Wet Ingredients

• 8 ounces unsalted butter (2 sticks; 225 g) – Make sure it’s at room temperature. Cold butter won’t cream properly, and we want that smooth, even texture.
• 1 cup crunchy peanut butter (240 ml) – This is where the magic happens. The crunch adds so

Step-by-Step Instructions for Soft Peanut Butter Cookies

Preparing the Dough

First things first—preheat your oven to 350°F (175°C). Trust me, you don’t want to realize halfway through that your oven’s still cold. While it’s heating up, line your baking sheets with parchment paper. No parchment? No problem! Just give the sheets a quick spray with nonstick spray, but parchment makes cleanup a breeze.

Now, grab a big bowl and whisk together all your dry ingredients—flour, baking soda, baking powder, and salt. Don’t skip the whisking! It makes sure everything’s evenly mixed, so you don’t end up with a bite that’s all baking soda (yuck). Set that aside for a sec.

In another bowl (or your stand mixer if you’re feeling fancy), beat the butter, peanut butter, brown sugar, and granulated sugar until it’s creamy and dreamy. This should take about 2-3 minutes—don’t rush it! You want it light and fluffy. Then, add the eggs one at a time, mixing well after each. Scrape down the sides of the bowl to make sure everything’s getting cozy together.

Now, here’s the key: gradually add the dry ingredients to the wet. I usually do it in three batches, mixing just until combined after each. Overmixing = tough cookies, and we’re not about that life. Once the flour’s all in, gently fold in those whole roasted peanuts. The dough will be thick and a little sticky, but that’s exactly what we want.

Shaping and Baking

Time to get your hands dirty! Scoop out about 1 ½ tablespoons of dough per cookie (I use a cookie scoop because I’m lazy, but a spoon works too). Roll each scoop into a ball, then roll it in the extra granulated sugar. This gives them that pretty, sparkly crust—and a little extra sweetness, because why not?

Place the dough balls on your prepared baking sheets, leaving about 2 inches between them. They’ll spread a bit, and nobody wants cookie pancakes. Now, grab a fork and gently press down on each ball to flatten slightly, making a crisscross pattern. It’s the classic peanut butter cookie look, and it helps them bake evenly.

Pop them in the oven for 10-12 minutes. You’re looking for lightly golden edges—the centers might still look a tad soft, but that’s perfect. They’ll firm up as they cool. And speaking of cooling, let them sit on the baking sheet for 5 minutes before moving them to a wire rack. I know it’s tempting to grab one immediately, but patience pays off with the perfect texture!

Variations for Soft Peanut Butter Cookies

Okay, let’s get creative! These cookies are amazing as-is, but sometimes you just wanna mix things up. Here are a couple of my favorite twists—because why settle for one perfect cookie when you can have several?

Chocolate Chip Peanut Butter Cookies

If you’re the kind of person who can’t decide between peanut butter and chocolate (hi, it’s me), this one’s for you. Just fold in 1 cup of chocolate chips—semi-sweet or milk chocolate, your call—when you add the peanuts. The melty chocolate against the nutty cookie? Absolute heaven. Pro tip: sprinkle a few extra chips on top before baking for that bakery-style look.

Almond Butter Alternative

Not a peanut butter fan? No worries! Swap the peanut butter for almond butter and use chopped almonds instead of peanuts. You’ll get that same soft texture with a slightly sweeter, more delicate flavor. Bonus points if you drizzle the baked cookies with a little melted chocolate—because, well, chocolate makes everything better.

Serving and Storage Tips for Soft Peanut Butter Cookies

Storing for Freshness

Okay, let’s be honest—these cookies probably won’t last long enough to need storing. But just in case you have superhero-level self-control (or you’re hiding them from your kids), here’s how to keep them fresh. Pop them in an airtight container at room temperature, and they’ll stay soft and delicious for up to 5 days. If you want to keep them longer, you can freeze them—just layer them between sheets of parchment paper so they don’t stick together. They’ll thaw in minutes when the craving hits!

Serving Suggestions

These cookies are perfect on their own, but why stop there? For the ultimate nostalgia trip, dunk them in a cold glass of milk—the classic combo never fails. Or, if you’re feeling fancy, crumble one over a scoop of vanilla ice cream for an easy peanut butter cookie sundae. Coffee lovers, listen up: these pair amazingly with a hot cup of coffee or chai tea. The nutty sweetness balances the bitterness just right. And if you’re serving them at a party? Stack them high on a pretty plate—they’re guaranteed to disappear fast!

Helpful Notes for Soft Peanut Butter Cookies

Troubleshooting Tips

Okay, let’s talk cookie emergencies—because even the best bakers run into hiccups sometimes. If your cookies are spreading too much, chances are your butter was too soft (or your dough got warm). Pop it in the fridge for 20-30 minutes before baking—that’ll firm things up. Overbaking? Been there! These cookies keep baking a bit after they come out of the oven, so pull them when the edges are just golden. If they’re already too crisp, try storing them with a slice of bread overnight—the cookies will steal some moisture back.

Oh, and if you’re out of brown sugar, you can sub in all granulated sugar, but your cookies might be a tad less soft. No crunchy peanut butter? Creamy works fine, but toss in an extra handful of peanuts for texture. And for my gluten-free friends—I’ve had good luck with a 1:1 gluten-free flour blend, though the texture might be slightly denser. Happy baking, and remember: even "ugly" cookies still taste amazing!

Frequently Asked Questions About Soft Peanut Butter Cookies

Can I Use Creamy Peanut Butter?

Absolutely! Creamy peanut butter works just fine—your cookies will still be soft and delicious. The only difference? You’ll miss out on those little peanut bits from the crunchy kind, so the texture will be smoother. If you want some crunch back, just toss in an extra handful of chopped peanuts. Honestly, as long as there’s peanut butter involved, you really can’t go wrong.

How Do I Freeze the Dough?

Freezing the dough is a genius move for when cookie cravings strike unexpectedly. Just roll the dough into balls (skip the sugar coating for now) and pop them on a baking sheet in the freezer for about an hour—this keeps them from sticking together later. Then, transfer them to a zip-top bag or airtight container. They’ll keep for up to 3 months! When you’re ready to bake, no need to thaw—just roll them in sugar, flatten slightly, and add 1-2 extra minutes to the baking time. Fresh cookies anytime? Yes, please!

Can I Make These Without Eggs?

I’ve tried it with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg) in a pinch, and it works! The cookies might spread a tad more and be slightly denser, but they’re still tasty. If you’re vegan, just swap the butter for a plant-based stick butter too. Texture purists might notice a difference, but hey, a cookie’s a cookie.

Final Thoughts on Soft Peanut Butter Cookies

There you have it—my all-time favorite soft peanut butter cookies, packed with nostalgia and that unbeatable peanut butter crunch. Whether you're baking them for a crowd, a cozy night in, or just because you deserve a treat, these cookies never disappoint. They're the kind of recipe you'll come back to again and again, the one your friends will beg you to make, and the secret weapon in your baking arsenal.

So go ahead—preheat that oven, roll up your sleeves, and get ready to fill your kitchen with the best smell in the world. And when you take that first bite of a warm, just-baked cookie? You'll know it was worth every second. Happy baking, and don't forget to save one (or three) for yourself!