If you’re looking for peanut butter cookies that are soft, chewy, and honestly better than any bakery, this is the recipe you need to try. These easy & chewy peanut butter cookies are thick, tender in the center, lightly crisp on the edges, and packed with rich peanut butter flavor.
They’ve been going viral on Pinterest, and for good reason. No chilling, no complicated steps, and ready in about 30 minutes from start to finish. Whether you’re baking for family, friends, or just craving a classic homemade treat, these homemade peanut butter cookies deliver every single time.
Table of Contents
Why These Peanut Butter Cookies Are Going Viral on Pinterest
Not all cookie recipes go viral — but this one checks every box Pinterest loves:
- Easy (one bowl, no chill)
- Chewy (the #1 searched texture)
- Classic (nostalgic comfort food)
- Better than any bakery (high-click wording)
These cookies look beautiful stacked, break perfectly in half, and deliver that soft center everyone wants. That combination makes them incredibly shareable — and exactly why people keep saving and baking them.
Easy & Chewy Peanut Butter Cookies (Better Than Any Bakery)
These aren’t dry or crumbly peanut butter cookies. They’re:
- Soft peanut butter cookies
- Chewy peanut butter cookies
- Rich, buttery, and full of flavor
Unlike many basic peanut butter cookies, this recipe uses a balance of sugars and leavening to create thickness without dryness. The result is a cookie that stays soft for days.
Classic Peanut Butter Cookie Recipe Ingredients
What You’ll Need
This classic peanut butter cookie recipe uses simple pantry staples:
- Creamy peanut butter (shelf-stable)
- Unsalted butter
- Brown sugar
- White granulated sugar
- Egg
- Vanilla extract
- Unbleached all-purpose flour
- Baking soda
- Baking powder
- Sea salt (optional, but highly recommended)
This ingredient combination is the key to achieving soft chewy peanut butter cookies instead of flat or crunchy ones.
How to Make Soft & Chewy Peanut Butter Cookies
Step-by-Step Instructions
- Preheat the oven
Heat oven to 350°F and line a baking sheet with parchment paper. - Cream the base
Mix softened butter, peanut butter, brown sugar, and white sugar until smooth. - Add egg and vanilla
Stir until fully incorporated. - Mix in dry ingredients
Add flour, baking soda, and baking powder. Mix just until combined — do not overmix. - Scoop and shape
Roll dough into balls and place on the baking sheet. Use a fork to press the classic crisscross pattern. - Bake
Bake until edges are set but centers still look slightly underbaked. - Cool
Let cookies finish setting on the baking sheet before transferring.
What Kind of Peanut Butter Is Best?
For the best peanut butter cookies, use:
- Creamy, shelf-stable peanut butter
Natural peanut butter tends to separate, which can cause:
- Dry texture
- Excess spreading
- Crumbly cookies
Chunky peanut butter works if you want extra texture, but creamy gives the most reliable, bakery-style results.
Chewy vs Crispy Peanut Butter Cookies
Chewy Peanut Butter Cookies
- More brown sugar
- Slightly underbaked
- Soft centers
Crispy Peanut Butter Cookies
- More white sugar
- Longer bake time
- Thinner dough
This recipe is intentionally designed for chewy peanut butter cookies, which are far more popular in searches and on Pinterest.
Looking for a Cheaper or Flourless Option?
If you love peanut butter cookies but want something even cheaper or flour-free, you’ll also want to try my flourless peanut butter cookies. They’re made with fewer ingredients, perfect when you’re low on pantry staples, and ideal for tight budgets.
👉 Check out the flourless peanut butter cookies here:
Flourless Peanut Butter Cookies: The Ultimate Cheap, Quick & Chewy Student-Friendly Recipe
This recipe is great when you want simplicity, while the current one is perfect when you want classic, bakery-style cookies.
Storage, Freezing & Make-Ahead Tips
Storage
Store cookies in an airtight container at room temperature for up to 5 days.
Freezing Baked Cookies
Freeze cooled cookies for up to 3 months in a freezer-safe container.
Freezing Cookie Dough
Freeze dough balls and bake directly from frozen, adding 1–2 minutes to bake time.
Easy & Chewy Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter shelf-stable
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/2 cup white granulated sugar
- 1 egg large
- 1 tsp vanilla extract
- 1 1/4 cups unbleached all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt optional but recommended
Method
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together peanut butter, softened butter, brown sugar, and white sugar until smooth.
- Add egg and vanilla extract, mixing until fully incorporated.
- Mix in flour, baking soda, baking powder, and sea salt. Stir just until combined — do not overmix.
- Scoop dough and roll into balls. Place on prepared baking sheet. Use a fork to make a crisscross pattern on each.
- Bake for 8–10 minutes, until edges are set and centers look slightly underbaked.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Why are my peanut butter cookies dry?
Too much flour or overbaking are the most common reasons. Measure flour carefully and remove cookies while centers look soft.
Can I make peanut butter cookie dough ahead of time?
Yes. The dough can be made up to 3 days in advance and refrigerated.
Are these 3-ingredient peanut butter cookies?
No — but they have much better texture and flavor. For ultra-simple cookies, see the flourless version linked above.
Why do peanut butter cookies need fork marks?
Peanut butter cookie dough is dense and doesn’t spread easily. Fork marks help them bake evenly.
Can I add chocolate chips?
Absolutely. Chocolate peanut butter cookies are always a crowd-pleaser.
Final Thoughts
These peanut butter cookies are everything a classic cookie should be: easy, soft, chewy, and better than any bakery. They’re perfect for Pinterest, ideal for sharing, and guaranteed to become a repeat bake in your kitchen.
If you try them, don’t forget to save the recipe — and check out the flourless version when you want a faster, cheaper alternative.