World's Greatest Peanut Butter Cookies - Melt-in-your-mouth, soft and delicious peanut butter cookies. These are a readers' favorite recipe!
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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!
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!
World's Greatest Peanut Butter Cookies
Ingredients
- ⅔ cup all-purpose flour
- 1 teaspoon baking soda
- 1 stick unsalted butter (softened)
- 1 cup creamy peanut butter
- 1 ⅓ cups packed light-brown sugar
- 1 large egg (beaten)
- ¾ teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- 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.
- 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.
Notes
- Chilling the Dough: Refrigerating the dough for 20–30 minutes before baking is essential. This step helps solidify the fats in the dough, preventing the cookies from spreading too much during baking. It also enhances the flavor and texture of the cookies by allowing the ingredients to meld together.
- Proper Baking Time: Keep a close eye on the cookies while they are baking. Overbaking can result in dry and crumbly cookies, while underbaking may lead to cookies that are too soft and doughy. Aim for golden brown edges and slightly soft centers for the perfect texture.
- Cooling Process: Allowing the cookies to cool on the baking sheet for 10 minutes after removing them from the oven helps them set up and firm up slightly. Then, transferring them to the refrigerator for an additional 20–30 minutes ensures they cool completely and maintain their shape. This step also makes it easier to handle and store the cookies without them becoming too fragile.
Bethany
I found these to be rather greasy. Not the "Best" for sure. Sorry.
Sara
No apologies necessary, Bethany! It's just awesome you tried them! Thanks for commenting!
Leah
I made these the other day, and my entire family devoured them! These really are the world's greatest peanut butter cookies!
Sara
That's so great to hear, Leah! Thanks for stopping by to comment!
Jo
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!
Sara
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!
Teresa
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!!!
Teresa
Making these again today.. A double batch this time, my 4 kids and husband just loved them!!!
Saruh
I made these today in order to use up the peanut butter in my pantry. Here are my experiences:
preparation:
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.
Overall:
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.
Sara
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
Laura
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?
Sara
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!
Danielle Krajina
MY COOKIES WERE FLAT AND BURNT!! Followed all the instructions!
H
Maybe you cooked them too long! ??
Retta
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!
Sara
They really are awesome cookies! I'm so glad you like them!
Candy
Hi, how many cookies does this recipe yield? It says 2, but I'm assuming that's 2 dozen?
Sara
Yes! 2 dozen!
Wendi
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!!!
Sara
So glad you're enjoying them!!
Toya
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!
Sara
Toya, the refrigeration step is necessary or the dough will be too sticky to work with.
Anba
So why not go back and put that in the recipe instead of addressing it in comments?
Jay
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.
Sara
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!
Dawnmarie
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.
Sara
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!
Nikki Alley
The recipe calls for only 2/3 cup flour. Is that correct? It doesn't seem like nearly enough flour.
Sara
The recipe is correct, Nikki! Good luck!
Paulette
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.
Deb
Hi Sara;
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?
Sara
I think a stand mixer will work just fine, Deb! I used a hand mixer because that's all I own!
Amber
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)
Sara
What a great substitution for the peanut butter, Amber! I'm so glad they turned out great for you! The kids will love them!