World’s Greatest Peanut Butter Cookies – Melt-in-your-mouth, soft and delicious peanut butter cookies. These are a readers’ favorite recipe!
Updated: New photos have been created for this readers’ favorite!
Oh, do I have a treat for you all today! It’s officially cookie baking season and we’re ready to throw things into high gear around here! The cookies I’m sharing today are MELT-IN-YOUR-MOUTH delicious.
They’re the cookies my husband asks me to make over and over again. No one who has tasted them has stopped at only one. That’s why I call them the World’s Greatest Peanut Butter Cookies. They’re simply the best.
Making the World’s Greatest Peanut Butter Cookies
It really doesn’t take a ton of ingredients to make these heavenly cookies – only seven, and they’re all basic ingredients you’ll probably be able to find right in your pantry.
So, back to cookie baking season. . .before I had children I used to get together with my husband’s side of the family to bake Christmas cookies each year.
We picked a Saturday, headed out to the farm and created a cookie factory within his Grandmother’s kitchen that was similar to what you would see happening up at the North Pole. . .only with cookies instead of toys. . .and crazy women instead of elves.
You get what I’m saying, right? Assembly lines, cookies coming out of everywhere. . .and LOTS of testing.
Well, it’s been years since I’ve gotten together with them to do the annual cookie baking and I have to say, I do miss it.
I think it’s been so long since we’ve gotten together because everyones’ lives have just gotten so busy! I guess that’s what having kiddos does to you, doesn’t it?
And just for the record, I only have two children. My sister-in-law has four. I just shake my head and secretly wonder where she stores her super powers.
Some days I literally RUN through my house trying to get things done. I’m not even kidding. Part of that may be from working a full time job and blogging on the side. The jury is still out.
All I know is that the hours in a day have become so very precious.
When I get myself into these frenzies, I need to remind myself what’s most important. This is the greatest time ever to start up the cookie baking again, right? Right.
Even if life is a bit crazier, I’ve learned quickly that traditions are important.
I think we need to get the family together and get those cookie sheets greased again. . .because these peanut butter cookies are HAPPENING!
I hope they happen at your house, too. You’re going to love them!
World’s Greatest Peanut Butter Cookies
Melt-in-your-mouth, soft and delicious peanut butter cookies. These are a readers’ favorite recipe!
- 2/3 cup all-purpose flour
- 1 tsp baking soda
- 1 stick unsalted butter, softened
- 1 cup creamy peanut butter
- 1 1/3 cups packed light-brown sugar
- 1 large egg, beaten
- 3/4 teaspoon vanilla extract
- Lightly coat a cookie sheet with cooking spray.
- Mix flour and baking soda in a small bowl; set aside.
- With a spoon, mix butter, peanut butter and brown sugar in a medium bowl until smooth.
- Add egg and vanilla; beat until smooth.
- Add flour mixture and stir until combined.
- Cover dough and refrigerate for 20-30 minutes.
- Preheat oven to 375 degrees Fahrenheit.
- Roll dough into 1-inch balls and bake for 8-10 minutes.
- Remove from oven and let stand for 10 minutes; allow to cool in the refrigerator for another 20-30 minutes.
Yields 2 dozen.
Want to see these cookies dressed up to the nines? Then check out my Smookies recipe that sandwiches marshmallow and chocolate between these beautiful cookies!
My husband’s favorite cookie! I can’t wait to try your recipe, they look so good!
Thanks Vickie! Our husbands would probably get along well!
Peanut butter cookies are my weakness. These looks so addictive, too!
Sarah @ GlamGranolaGeek says
Oh my gosh those look delish!! I feel like i can smell them through the screen!
Thanks so much, Sarah! They truly are delicious and so soft!
Fine Dining Yorkshire says
I love peanut butter cookies.I have made these 2 times in 2 weeks we love them!Fantastic recipe..
I’m so glad you enjoyed them!!
Jacqui Odell says
My son would love this! Thank you for linking up to Party Time and we hope to see you again next week!
Laura @PetiteAllergyTreats says
Sara, These really do look like the GREATEST cookies ever! Pinned!
These are totally my kind of cookies! Thanks for linking up with What’s Cookin’ Wednesday!
Sheena @ Hot Eats and Cool Reads says
These seriously look like the world’s greatest! Thanks for sharing!
Well, per my husband they are. He’s a major PB fan. I’m making them AGAIN this week. LOL
Nancy P.@thebittersideofsweet says
We do an annual baking day! We actually did it this last weekend and it is so much fun! These look great!
Baking days are super fun, Nancy. So glad you took part in one this year!
Melanie | Melanie Makes says
World’s Greatest means I absolutely have to give them a try, right? (Please say yes!) Pinned!
You’re ABSOLUTELY right, Melanie! Thanks for pinning!
Kristine @ Kristine's Kitchen says
These cookies look amazing!!! I hope you can get back into your cookie baking tradition! I’m sure the kids would love to get in on the fun! 🙂
Yes, Kristine. They sure are good little helpers. I may have to call in a cleaning crew when all was said and done, but you’re right. . .what great memories!
Amy @ A Healthy Life For Me says
I am all about greatness, and I have never met a peanut butter cookie I didn’t like.
Ha! Me either, Amy. Me either.
Ashlyn @ Belle of the Kitchen says
These look amazing! Gah, I love cookies season!
I do too, Ashlyn! Such a wonderful time of the year!
Is 2/3 cup of flour right? How do you get 2 dozen out of 2/3 cup of flour?
Yep, that’s correct!
Andi @ The Weary Chef says
Glad you got your cookie baking tradition started again! If these are the greatest PB cookies, I’ll have to try them, Sara!
Well, Andi, my husband named them, and if you asked him, he’d tell you, “Yes, you should try them!” So. . .yep, you gotta’ try them!
World’s greatest? Then I definitely have to try them! Peanut Butter Cookies are my husband’s absolute favorite. Pinned!
I made these with WOW butter instead of peanut butter and they turned out great! Now I can take them to work with me! (Elementary school)
What a great substitution for the peanut butter, Amber! I’m so glad they turned out great for you! The kids will love them!
I have a tried and true p.b. recipe I have been making for years; however, I would like to try your recipe. Before I do though, I have a question, will I change the recipe or final product if I use a stand mixer to prepare the cookie batter?
I think a stand mixer will work just fine, Deb! I used a hand mixer because that’s all I own!
Nikki Alley says
The recipe calls for only 2/3 cup flour. Is that correct? It doesn’t seem like nearly enough flour.
The recipe is correct, Nikki! Good luck!
When I checked the cookies after 10 minutes they were totally not fully baked. I had to bake them 14 minutes and they are still breaking apart. I also thought that 2/3 cup of flour was not enough. I also cooled the dough 30 minutes before rolling the dough.
Upon adding all the ingredients, i found the mixture to be too creamy. It definitely wasn’t dough. I put the creamy mixture in the oven for 10 minutes and allowed them to cool. I found the taste unappealing. I’d say it tasted more like flour than peanut butter and it literally crumbled in my hand. I was greatly disappointed in the outcome because i love a great recipe and the comments made it seem like a sure thing. I hope my comment will help the next person save their time and ingredients.
I’m so sorry the cookies didn’t work out for you. Did you refrigerate the dough before you put it in the oven? It’s important not to skip that step because, yes, the dough will be too sticky if you don’t refrigerate it. The recipe has worked well for most. I wish it would have worked for you, too!
Was looking at this recipe and reading the comments before trying it. You mention refridgerating the dough prior to baking it in this comment. Am I just missing that in the recipe? I don’t see it in the steps.
I don’t always refrigerate the dough, but there have been times I’ve made the cookies where it was a necessary step. If you’re finding the dough to be a bit sticky, stick it in the fridge for a bit and you’ll be able to handle it much better. I’ve added the step into the recipe now. Thanks and good luck!
These cookies look so delicious. Im making them in a few hours. I don’t really know a lot about bakin so I have to ask why the refrigeration is necessary. Thanks for any inpit!
Toya, the refrigeration step is necessary or the dough will be too sticky to work with.
So why not go back and put that in the recipe instead of addressing it in comments?
Wow!! Pinned this recipe this morning, made this afternoon and already ate 3! Trying to save some for hubby! 🙂 These are so delicious!! The only thing I would recommend, if you know someone with backyard chickens, get a fresh egg for this! 🙂 Thank you for sharing!!!
So glad you’re enjoying them!!
Hi, how many cookies does this recipe yield? It says 2, but I’m assuming that’s 2 dozen?
Yes! 2 dozen!
Just pulled these cookies out of the oven. They are Uh-mazing! I don’t normally like peanut butter cookie dough, and I even liked the dough. Thanks for the wonderful recipe!
They really are awesome cookies! I’m so glad you like them!
Danielle Krajina says
MY COOKIES WERE FLAT AND BURNT!! Followed all the instructions!
Maybe you cooked them too long! ??
It doesn’t give a baking temperature and it says it makes 2 cookies. I have refrigerated the dough for 40 minutes and it’s still too sticky to roll into a ball. Am I doing so,wing wrong or is this recipe misprinted?
Hi Laura, the recipe states to heat your oven to 375 degrees. The dough will be a bit sticky even after you refrigerate. It sounds like you’re on the right track. These cookies are SO good. I promise! My readers truly love them!
I made these today in order to use up the peanut butter in my pantry. Here are my experiences:
I only changed the recipe slightly by using only 1C of sugar and I included small dark chocolate chips. I also used parchment paper instead of cooking spray.
The “dough” was way too creamy, even after refrigerating, and I couldn’t roll it into anything; so I used a spoon and dropped the balls of dough onto the cookie sheet.
Baking: I used less time (8mins) because the cookies are flat and cooked really fast. However, the second batch was a bit more fluffy and I am wondering if it’s not better to leave the dough in the fridge for 30 to 40 mins instead of 20. I also recommend quickly setting the cookies that come out of the oven on a wire rack with parchment paper for cooling.
The cookies turned out too flat… Maybe using baking powder instead of baking soda? Or maybe use a bit more flour (like 3/4 C).
These cookies are more chewy and may be better for making ice cream sandwiches rather than just eating them plain. The flavor is pretty good but I think it would be even better with either chunky peanut butter or crushed unsalted peanuts to add a little crunch.
I’d say this is an OK recipe. It’s a quick a easy Cookie to bake I guess but doesn’t live up to the picture or the previous coomments.
Thanks for posting and giving us all a chance to try ’em out.
The longer you refrigerate the dough, the easier it is to work with. That’s completely true. I also find using a spoon to drop the dough onto the cookie sheet works the best. The cookies ARE meant to turn out flat and chewy – that’s what my husband loves about them! And we DO use this cookies to make something even more decadent! Check out these Smookies that I make using this peanut butter cookie recipe as a base! https://bitzngiggles.com/2014/11/smookies.html
I made these today..the only thing I changed is, I added mini chocolate chips, I followed the directions and measurements to a “T”..and they turned out Perfect..my cookies rolled and baked just fine..not sure why a few people had such issues..great recipe, great cookie!!!
Making these again today.. A double batch this time, my 4 kids and husband just loved them!!!
I don’t know what some of these ladies are doing wrong, but I followed the instructions exactly, and these turned out absolutely perfect! I did add about a half a cup of chocolate chips. Best peanut butter cookies I have ever had!
I’m so glad they worked for you, Jo! Cookies are a tricky thing – right along with ovens and elevation level and everything else. For those who did have some trouble, I hope they maybe tried again because I agree, these cookies are the bomb!
I made these the other day, and my entire family devoured them! These really are the world’s greatest peanut butter cookies!
That’s so great to hear, Leah! Thanks for stopping by to comment!
I found these to be rather greasy. Not the “Best” for sure. Sorry.
No apologies necessary, Bethany! It’s just awesome you tried them! Thanks for commenting!
I came across your recipe and HAD to try the “World’s Greatest” PB Cookie! Boy, oh boy, do these live up to their name!! My PB lovin’ husband is going to be thrilled when he gets home and tastes this deliciousness! The recipe made around 40 cookies and I’m perfectly fine with that. Recipe is spot on! Thanks for sharing!
I can’t wait to hear if your husband loves them as much as you, Heather! Thank you so much for such a sweet comment.
Edith Gomez says
I love the recipe , excellent cookies ….I love it 😉
I’m so glad you enjoyed them, Edith!
Does the yield two mean two dozen? They look amazing
Yes, two dozen. However, many people who have made the recipe have been able to get many more out of the dough. I’m thinking they’re making a smaller cookie. P.S. I fixed the recipe card so it reads a bit clearer.
Your recipe looks very tempting for sure. I understand refrigerating the dough before you bake. But, I’m confused about letting them cool in the refrigerator AFTER baking. Is this a necessary step for them to set up? Is eating these warm from the oven an option?
Thanks for your help.
The refrigerating after they bake just helps them cool a bit faster. I stick the whole baking sheet in the fridge and they’re much easier to remove. You can eat these warm from the oven, but they may fall apart when picking them up if you skip the cooling step.
These are amazing, chewy, full of flavor and perfect with a glass of milk
I’m so glad you enjoyed them!
I’m excited to try this recipe. Most PB cookie recipes call for shortening. I love that this uses real butter and not a fake manufactured veg shortening.
I used Namaste Gluten Free Perfect Flour Blend and they were awesome!
Just made these today. They are amazing. I dipped mine half way in chocolate almond bark. My family says they taste like Reeses. I will definitely be making these again! Thanks for sharing.
I’m so glad you and your family enjoyed them! They’re one of our favorites, too!
Can i use regular white sugar instead?
You can use just white sugar, but the brown sugar makes the cookies more moist and give them a richer flavor and color. If possible, I would wait it out until you could grab some brown sugar!
I made these today and they are incredible! Thank you for sharing. This will definitely be my staple peanut butter cookie recipe from now on!
I think I need to make another batch of these this week! So glad you enjoyed them!!
Jamie B says
So I made these last Sunday I just felt like baking… They came out sooooo good!!! My husband LOVED them everyone who had them loved them.. I’m making them again tonight and I’m looking over the recipe and I found out I made a mistake last time I made the I used too much butter I used 1 cup not 1 stick. So I’m thinking that’s what some people are also doing when the dough comes out too sticky. My husband told me to make the same mistake again her loves them! LOL
Too funny, Jamie! I’m so glad your husband enjoyed them. You’ll have to decide which version you like better after you back off on the butter a bit. Let me know!
Sara Too says
These are the best peanut butter cookies I’ve ever made! Have had tons of compliments. I like to add Reese’s chips and/or the Butterfinger baking bits. Today I found mini Reese’s pieces, so that will be today’s add-in. Thanks so much for a fabulous recipe!
I love your add-in ideas! I need to try it myself!! Thanks for the tips!
Just made these awesome cookies! Love at first bite!
I’m so glad you enjoyed them!!
A stumbling amateur in the kitchen but these were easy! Came out perfectly, outrageously good! Thanks for sharing!
Oh, I’m so glad, Gary! I’m making these tomorrow for Christmas. My husband can’t wait. 😉
Just made these, dough in refrigerator, can’t wait to try. Hub’s favorite cookie like so many others. I’m a long time baker and usually recognize a good recipe when I see one, thank you for sharing.
Very good cookies, added to my recipe box under favorites. Hub loved them too. No issues.
I’m so glad you and your husband are enjoying the cookies, Sharon!
These cookies are amazing! Just the right amount of peanut butter flavor and they stay soft for days. I love that the dough doesn’t require refrigeration before baking. I can never wait that long! Lol
I added a little sprinkle of sea salt on the tops of the cookies and the salty/sweet combo is to die for! Thanks so much for the recipe!
I love your addition of sea salt! That sounds delicious! Thanks for leaving a comment. So glad you enjoyed them!
These are literally the best thing I’ve eaten in my entire life!
Made them for my brother for his birthday bur I doubt he will get that many as I could only make half a batch
No way! That’s awesome, Yvonne. My hubby has been begging me to make another batch of these!
I made a double-batch of these cookies today for my upcoming 4th of July picnic and I’m sorry to say that I didn’t care for them. I followed the directions exactly and did not add, change or substitute any ingredients. I baked them for 10 minutes and let them cool completely before sampling. Although they were done on the outside with a little bit of crunch, I’d describe the middle as more gooey than soft, The middle has the consistency of fudge which I don’t like at all. I don’t know if my guests will like these either as there are some picky eaters in the bunch so I’m not sure what I’ll do with them. I can’t agree that these are the World’s Greatest Peanut Butter Cookies and won’t be making them again. I’ll go back to my old Peanut Butter Cookies recipe until I find something better. But I thank you for posting it and at least letting me try it. It’s just not my cup of tea.
Update: I don’t know what happened overnight, but today the cookies aren’t so gooey in the middle. My husband and I both just had one and they’re pretty darned good. Maybe they weren’t as cooled as I thought they were when I ate one the first time. Or maybe the cookie fairy sprinkled magic dust on them in the middle of the night. Poof!! I have no idea. But 24 hours later, the texture is different, more like a cookie instead of fudge in the middle. THIS, I like.
Well, please send the Cookie Fairy to my house. 🙂 I’m so glad you tried the cookies again in the morning. So glad they ended up turning out!
Only 2/3 flour with 2 cups of fat?
The recipe does not call for 2 cups of fat. It says 1 stick (1/2c) of butter and 1 cup of peanut butter.
Just curious as to why these cookies need to cool in fridge?
It just helps to firm them up a bit quicker after you take them out of the oven.
Well SHOOT! I seriously wanted to love this recipe, followed it to the T, but alas! What a disastrous result. Despite chilling the batter extensively, adding an extra 1/4 cup flour to start, chilling the cookies in my garage in sub-zero temps after cooking, the majority of these sad cookies made their way into the trash bin. The ‘chewi-ness’ was more the texture of a wet cake, I could neither roll them into balls, much less drop them into nice rounds on my cookie sheet. Unfortunately, they spread so large that they covered the entire pan in one blob-like mess. I did salvage the last few by adding in significantly more flour, and these puffed up but still had the gooey center, and not in a good way . . . like in an undercooked way. The downside was that adding more flour then took away the peanut butter taste.
Glad to know others have had success with your well-loved recipe, but sadly this one won’t be a repeat.
I’m so sorry these didn’t work for you, Anna. What you are describing, I have never experienced. I wish they would have worked out for you. They really are delicious.
I have made these 2 x
And I am very casual with measuring !
I added choc chips and again they turned out amazing!! I just lay on cooling rack
These are perfect, crispy on the edges and tender on the inside. I made the cookies then read the comments. I panicked and ran to the kitchen expecting to see a pan with a mess on it, especially since I didn’t refrigerate. What I saw was a pan of perfectly beautiful cookies. I used a cookie scoop. I made them for a friend, yet I keep sneaking cookies out of the jar. I’m in love!
I’m so glad you enjoyed the cookies, Darlene!
When do you add the butter?!
In step #4 on the recipe card, Noreen! Good luck!
I just made these tonight using gluten free flour. They were approved ?
I’m so glad to hear these cookies taste just as good with gluten free flour. I’m sure any gluten-free readers will find your comment quite helpful!
I made these a few times and they are wonderful. The ONLY thing I changed was reduced the amount of brown sugar just a bit. They were way too sweet originally. I also added some chocolate chunks to mine and they were a hit! This is my new ‘go to’ recipe. Thanks for sharing!!
Adding the chocolate chunks was such a great idea! Glad you enjoyed them!
Deana Wolfe says
Vanilla is not listed on the ingredients? How much?
It’s actually listed as the final ingredient. You’ll need 3/4 teaspoon. Good luck!
I have spent years trying to find a recipe that reminded me of my grandmas lost peanut butter cookie recipe. This is it!! These are the best peanut butter cookies I’ve ever had. I make them weekly now!
Oh, Caitlin, I’m so glad! And what an honor for this recipe to be compared to your grandmother’s. We all know our grandmothers were the best cooks and bakers in existence!!
Pam Welling says
Made these today and my dog was going crazy while they were baking! ? After our and cool I did give him a bit… he loves them! But HUBBY? Said they were the best PB cookies ever!!!! Thank you- both men in my life are happy!
Hi Pam! Isn’t it nice when our boys are happy?! So glad the cookies went over so well. My hubby loves them too!
Mrs. Shawna Shields says
I would not recommend using cooking spray for the pan— use parchment paper or silpat because the cooking spray caused my cookies to turn black on the bottom ?
Missy McCorkle says
These are like cookie crack! I could only put them in for around 6 Min though. Could be my oven or pan…..I need a silicone liner! I made these for my neighbor for her bday and am now on our 3rd time making them for my family (in two weeks) – I’m gonna get fat ???
As long as you keep sharing them with friends, keep on baking, Missy! So glad you’re enjoying them!
Jacqueline Schlesser says
Anyone try these with crunchy peanut butter?
After reading the comments, I have to admit that I was nervous about making these cookies! Even if they weren’t the “best” — I was praying they wouldn’t turn into a big flat glob on my cookie sheet! But, I had all the ingredients, so I was going to take my turn! I have to say that they turned out DELICIOUS ? For me, they had the perfect amount of “crunch” on the outside, and moist yumminess on the inside! They were a hit with my family too! I have printed and saved the recipe, because this is one of the best I’ve ever tasted.
Notes: I put my cookie dough in the freezer for 20 minutes before I made my first batch, and then froze between the next two batches. I cooked my cookies on a silicone mat. I did put each batch in the refrigerator to cool while the next batch cooked. This recipe yielded 3 dozen cookies.
Sharon, thanks so much for your feedback and your tip on freezing them between batches. This will be very helpful to our readers!
Lynette Burnett says
Making these today. Pulled out the first dozen and wow! Probably the best peanut butter cookie I have ever had! I did add 1/4 cup flour to thicken the dough. Yum!
Great! I’m glad you enjoyed them, Lynette!
I JUST MADE THESE….SO DELICIOUS!!!
My whole family is loving them Haha they will be gone by noon.
Be sure to follow recipe and refrigerate! Dough will be sticky. But it’s normal! So good thanks for sharing!
I’m so glad you and your family are enjoying the cookies, Dakota! Thanks for reminding everyone to refrigerate the dough – it’s definitely an important step!
Daniel Hammons says
People seem to think only ladies are on here haha. I’ve been trying different recipes trying to find one that is amazing (though I’ve never had a peanut butter cookie I didn’t love lol)
My dough is in the refrigerator and I’ll find out how they are shortly.
I’ve been making peanut butter cookies every 2 or 3 days for 2 weeks now :p I can’t stop eating them lol.
I’m so glad to have you here, Daniel! How did those cookies turn out for you?!
I’m sorry. worst peanut butter cookie I have ever had. like chewing on a piece of candy. I’ll stick with Betty Crocker’s recipe. always turns out the best. I just add a little extra peanut butter to the recipe.
Charlie in Richmond says
This is the best peanut butter cookie recipe I’ve found so far. Most PB cookies end up to dry. I think these have the right ratio of PB, butter, and flour. Thanks for Sharing Sara! (Full disclose – I make all my cookies w/ Bob’s Red Mill gluten free 1:1 baking flour.)
Thanks for your comment, Charlie! I’m so glad you’re enjoying the recipe!
I didn’t have all my normal baking staples so I had to make a slight adjustment, or two, to your perfect recipe. Didn’t have brown sugar but DID have raw sugar. Didn’t have CREAMY peanut butter but crunchy worked well too! Rolled them in raw sugar before baking and made the criss cross. They were just wonderful. New fave!!
How do I get them to be chewy? They weren’t hard, they just weren’t chewy. Please help.
Do you think you left them in the oven too long?
Sheila Patzner says
Made these twice this week. My husband and I love them. Thanks for the great recipe!!!
You are so welcome, Sheila! Glad you and your husband enjoyed them!
Have you tried rolling into balls and freezing these cookie to pull out and bake when needed?
I haven’t, Kathy, but let me know if you try and what the results are.
Karen B says
I have made peanut butter cookies for 50 years and decided to try your recipe for something new. They were a disaster! They fell apart and to me, it didn’t seem like there was enough flour in your recipe. I followed the recipe exactly! I’m glad to read that others had success, but I’m going to stick to my tried and true recipe that has won over my family and friends for years!
I’m sorry it didn’t work for you, Karen. I hope you find another recipe on the site you will enjoy, though!
I just made these with dark choc chips and shortened baking time to 7 mins and they r amazing. I used small scoop instead of rolling them in a ball. Yum!
Followed your recipe exactly. The only step I did differently was to chill a tad longer. ( approx 40 minutes) before baking. Delicious!
I’m so glad you enjoyed the recipe, Lorraine!
These look so good! Question – can you use natural peanut butter (aka just ground peanuts) or do you have to use the store bought ones with added ingredients?
I’ve never tried them with natural peanut butter so I’m not sure. If you try making the cookies, please let me know how they turn out!
holly ranville says
terrible just awful soggy mess 325??????
Hi Holly, no, the temperature on the recipe is 375 degrees Fahrenheit. I can see why yours were soggy. I hope you try again at 375!
Brenda VanRootselaar says
What is the purpose of cooling for ten minutes in fridge?
Just to help them set a bit quicker!
I’ve already made twice in 1 week. Soooo good. I added mini chocolate chips and chunky pb. Thanks!!!!
Karon Leeder says
Peanut butter cookies are my favorite, but i dont want them cold. No thanks for the recipe!
Hi Karon, I’m not sure what you mean by you don’t want them cold? You refrigerate the dough before baking, not the cookies themselves. Hope you try them!
Kim Cushman says
I made these cookies last night. I didn’t do anything separately, I doubled the recipe and just put everything in the bowl. I stirred it up and put it in the refrigerator for about an hour.
when I pulled the bowl out of the refrigerator, I looked to my right and I saw the two eggs still on the counter..we smelled the batter and it smelled incredible, my daughter said bake a tray, they might end up being the best thing ever.
I had to add this comment, they tasted JUST LIKE Nutter Butters. They are our new favorite cookies ?
THANK YOU ❤️?❤️?❤️
Way to improvise! I’ve never forgotten the eggs, but maybe I should!!
Kim Cushman says
I forgot to add that I used country Crock instead of the unsalted stick butter, and I did double the recipe but ran out of brown sugar and 2/3cup was white sugar..
I just made this recipe (sort of!) And they are fabulous! I made some substitutions doe to ingredients on hand and a little laziness. Dark brown sugar instead of light, maple syrup instead of vanilla, chunky peanut butter instead of smooth, and all in my stand mixer. Super light and fluffy batter that I scooped with my meatball sized scoop. Didn’t roll it out just dropped them. And they were STILL amazing! Clearly this recipe is foolproof!!!
I’m going to give it a 3 ⭐️⭐️⭐️ because of the first instruction
Noah, you are completely right about the error in the instructions. I changed it. Thank you for your attention to detail!
These cookies have good flavour but we found them to spread out too much during baking even though we refrigerated the dough — might need more flour. Thanks for a tasty recipe!
Hello, thanks a lot for the recipe. I have a quick question, do we beat eggs in with a mixer? Or just a spoon?
Just mixing them with a fork would be fine!
Delicious, but the flour measurement seems low. I added a little extra to the second batch and they still seem loose. Suggestions? I will make them again for sure because they are so yummy!
Hmmm, I’ve never had to add more flour. Are you finding the dough to be too sticky?
Sue Ellis says
What a great tasting cookie. So easy I even made them gluten free for our son. My husband didn’t notice the difference. It’s the 1st time I has put the cookies in the frig to cool and they stayed soft. Even added kisses and they are a delight. Thank you.
I love that you made them gluten free so your son could enjoy them. I’m so happy to hear that!
Cookies are cooking, feeling excited, what brand do peanut butter do you use?
Thanks for the recipe! Trying them out for my daughters wedding
Hi Kay! I use Jif!
Crystal Fairley says
I found your recipe on pinterest and I hesitated because in the past cookie recipes I tried turned out bad; and I’m somewhat a expert baker/cook. I readed the comments and gave it a try and I loved it. I made a few changes; instead of (2/3 cup flour) I used (1 cup flour). Add 1/3 cup white sugar to balance out the extra flour I added. The cookie stayed soft after cool and the next day we finish the rest and they were still soft. Thank you so much
So glad you enjoyed them, Crystal! Thanks for taking a chance on this recipe!
Been craving PB cookies and just made these last night (after finding your recipe via Pinterest). This will be my new go-to recipe! They turned out perfectly chewy and so delicious. It’s amazing how they flatten out to a nice circle and get that crinkly top. Other recipes I’ve tried are more thick and puffy, yet seem to get dry and crumbly. These are still chewy on day 2 and it seems like they’ll stay that way. So quick to whip up a batch too!
Thanks so much for the sweet comment! I’m so glad the PB cookies turned out for you and you loved them!
Paula McAnally says
I love this recipe! Being a southern baker, that has tried a lot of different peanut butter cookie recipes, this is one of the best I’ve tried. I did bake mine at 350 for eleven minutes and they may have been bigger than your recipe called for so they were falling apart somewhat. The next dozen I baked I made smaller size but at 350 and eleven minutes again and they were perfect! Thanks so much for the recipe!
Thanks so much for your comment, Paula! Sometimes it takes a little trial and error. Glad you enjoyed them!
Toby P. says
I made these for my husband today. Only change was I rolled in granulated sugar and put hash marks on the tops. They were wonderful!! I highly recommend this recipe!
So glad you and your husband enjoyed them!
I followed directions to a tee and they came out weirdly flat. The flavor is there but they no more resemble your picture than the man in the moon. Baking soda was good. I checked to make sure it wasn’t expired. Why do you think?
These peanut butter cookies aren’t thick by any means. They should be flat, but it seems you are saying yours were extremely flat? Did you remember to cover and refrigerate the dough before baking?
Debbie R says
These are awesome!
So glad you enjoyed them, Debbie!
Sooooo good, I just had 3 before even putting in the fridge!
So glad you enjoyed them!!
Hello! Just made these yesterday, so incredibly pea-nutty! Only thing I did different was melted and browned one stick of butter then let other stick melt in warm butter. Mixed the rest the same. My husband and his friends at work want more!! I doubled the recipe, thank goodness! Hubby said the cookie lasted a WHOLE hour!! EXCELLENT cookie!:):)!
Oh I’m so glad you all enjoyed the cookies. Sounds like you’ll be making more real soon. Thanks for the comment!
Hello. I never leave comments, but felt compelled for the benefit of your friends and family, as my friends and family have loved this recipe. I’ve heard it’s the best they’ve ever had. My only change was to add enough chocolate chips at the end, as well as to refrigerate the dough overnight, and only take it out of the fridge to bake immediately, only to return the dough to the fridge. Cheers.
Thank you for leaving a comment! Your tips are great!
Can I swap out creamy pb with chunky?
I’ve only made the cookies with creamy peanut butter but I don’t see why you couldn’t use chunky. If you try it, let me know how the cookies turn out!
I must agree, this is a very delicious recipe. This recipe is easy to put together. Very well worth your time.
Came out perfect! Great quarantine treat!
Hi these look absolutely gorgeous and delicious.I highly recommend
These look so good! Peanut butter cookies are such a favorite treat and its nice that the ingredient list is simple!
Thanks for sharing! Do they keep long?
Well, they never last long in our house! If you want to extend their shelf-life, stick them in the fridge and just allow them to come to room temp before enjoying!
Best gluten free cookies I’ve ever made! ! Thank you!
These cookies are way too sweet!
Not my favorite!
These peanut butter cookies are truly the best. I made some for my grandchildren and one of them called them, “Gran’s world famous cookies.”
I love it, Carol!
Donna Casa says
Hi, I live in Mexico. A stick of butter is not the same as U.S. How much is a stick of butter please in tablespoons or cups?
Hi Donna! A stick of butter is 8 tablespoons.
I added chocolate chips and my whole family loved them!
Kimberly Morris says
My husband loved these. Thank you so much❤
We made the bestt peanut butter cookies and they r just what the name says .We all loved them thank u so much for the recipe.
These are fantastic! Always a hit.
robert hanna says
I found a recipe from ‘Taste of Home’ for air fryer p’nut butter cookies w/only 3 ingredients: p’nut butter (I use ‘crunchy’), egg & sugar (I cut sugar by 1/2). They bake in 3-4 min. @ 400*.
These are the best peanut butter cookies I’ve made
That makes me so happy to hear!!
How long the peanut butter cookies stay fresh?
They should store well for up to 4-5 days. Keep them in a covered container in the fridge if you’d like them to last longer.
Are the cookies chewy and soft?