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These are the best Peanut Butter Cookies you will ever make! This classic recipe is my husband’s favorite because it creates a super soft, chewy cookie with crisp edges and tons of peanut butter flavor. Best of all, they are easy, fast cookies with no chill time required, perfect for when that cookie craving hits.
I’ve made hundreds of peanut butter cookie recipes over the years and most of them stem from THIS classic peanut butter cookies recipe.
I’ve tested hundreds of variations to find the perfect balance of flavors, and this version has become the foundation for dozens of my other cookie recipes. The secret to their soft texture is a simple pantry addition: a splash of milk. Using a no-stir creamy peanut butter ensures they don’t become too crumbly, giving you that iconic melt-in-your-mouth feel every time.
How to make soft peanut butter cookies without chilling: Cream together softened butter, creamy peanut butter, and both brown and white sugars. Mix in an egg, vanilla, and the secret ingredient, 1 tablespoon of milk, before adding your dry ingredients. Scoop 2-tablespoon balls, press with a fork to create a criss-cross pattern, and bake at 350°F (177°C) for 10-15 minutes until the tops are no longer shiny.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
Important Ingredients and Tips for Soft Peanut Butter Cookies
- For the softest results, use a regular no-stir creamy peanut butter (like Jif or Skippy) rather than natural varieties. Natural peanut butter can separate and cause the cookies to be too oily or crumbly. Crunchy peanut butter can be used as well.
- The Secret Ingredient: Adding just one tablespoon of milk to the dough is my secret for keeping these cookies super soft for days. You can use any kind of dairy or non-dairy milk to achieve this perfect texture.
- I use both white sugar and brown sugar for the best crisp edges and soft centers. Brown sugar adds moisture so these stay soft for days and granulated sugar yields crisp edges.
- Unsalted butter is preferred and should be softened to room temperature. You can substitute salted butter by reducing the added salt.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Expert Tips
- Once the dough is all mixed together you can use a cookie scoop to make 1-tablespoon or 2-tablespoon size cookies.
- You can roll the balls of dough in white sugar before placing them on the cookie sheet for a crispier outside.
- Don’t forget to make the classic criss-cross marks with a fork to flatten the cookies. These won’t flatten that much on their own (like when you make peanut butter blossoms they stay pretty rounded) so you have to press them down with the tines of a fork. If the dough sticks to the fork when you’re making the criss-cross pattern you can dip the fork in sugar.
- Avoid overbaking! These cookies are finished when the edges are a light golden brown and the tops are no longer glossy. They will look soft when you pull them out, but they will firm up to a perfect chew as they cool on the sheet.
Peanut Butter Cookies Recipe
Recipe Video
Ingredients
- ½ cup (113g) unsalted butter, softened
- ¾ cup (200g) creamy peanut butter
- ¾ cup (150g) light brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 teaspoon (5ml) vanilla extract
- 1 large egg
- 1 tablespoon (15ml) milk
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¾ cup (217g) all-purpose flour
Instructions
- Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper.
- Place butter and peanut butter in a large bowl. Using a hand or a stand mixer, mix until combined then add both sugars. Cream until smooth. Mix in egg, vanilla, and milk and mix on medium speed until combined.
- Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing.
- Scoop 2 tablespoon balls of dough and place 2-inches apart on prepared cookie sheets. Using a fork, create a criss cross pattern on the cookies to flatten slightly. (Tip: if the dough starts sticking to the fork, dip it in a bit of granulated sugar.)
- Bake for 10-15 minutes, or until the edges are just golden brown and the tops are no longer glossy. Cool on cookie sheets at least 10 minutes before removing.
Recipe Notes
- Any kind of milk or nondairy milk may be used
- Omit salt if using salted butter
- Store in an airtight container for up to 3 days or freeze for up to 3 months
- Chunky peanut butter can be used but don’t use natural peanut butter.
Recipe Nutrition
How to make Peanut Butter Cookies Step-by-Step
- Cream the butter, granulated sugar, light brown sugar, and peanut butter in a large bowl.
- Mix in the egg, vanilla extract, baking soda, salt, and milk.
- Stir in the flour.
- Scoop cookie dough balls. You can roll them between your palms to make them cohesive if you want. Use a fork to make the fork marks.
- Bake until no longer shiny. I like to bake on parchment paper or silicone mats.
Variations & Substitutions
You can do so many things with peanut butter cookie dough!
- Make a cookie cake or cookie bars with the same dough.
- You can make M&M Peanut Butter Cookies or Rolo Stuffed Cookies.
- Make peanut butter snickers cookies or add butterscotch chips.
- Stuff them with Oreos or turn them to chocolate peanut butter cookies.
- 3 ingredient peanut butter cookies are also a favorite!
- You can use any other shelf-stable nut butters without lots of added sugar.
- Dark brown sugar can be used instead of light.
FAQs
No! This recipe is specifically developed to be a no-chill cookie, meaning you can go from mixing to eating in about 30 minutes.
I don’t recommend natural peanut butter for this recipe as the oil separation can make the cookies too crumbly. For the best results, use a standard no-stir brand.
Peanut butter cookie dough is dense and doesn’t spread much on its own. The classic criss-cross pattern flattens the dough so the cookies bake evenly.
When stored in an airtight container at room temperature, these cookies will stay soft for 3-4 days.
These cookies are excellent. I am going to make them again. I was wondering if I could put chocolate chips in them without messing up the recipe.
Yes you can! I’ve used this dough with tons of different mix-ins. You’ll want about 1 to 1 1/2 cups chips.
Easy and delicious 😋
Can this dough be made ahead of time and frozen for future bakes?
Yes it can!
So soooooooooooo gooooooooood!
This is absolutely delicious. We used them for a tea party and everyone loved them. These are the best cookies of ever had(we added a bit of white sugar and a pinch of nutmeg on top).
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