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.
Missy McCorkle
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 ???
Sara
As long as you keep sharing them with friends, keep on baking, Missy! So glad you're enjoying them!
Mrs. Shawna Shields
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 ?
Pam Welling
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!
Sara
Hi Pam! Isn't it nice when our boys are happy?! So glad the cookies went over so well. My hubby loves them too!
Caitlin
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!
Sara
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!!
Deana Wolfe
Vanilla is not listed on the ingredients? How much?
Thanks, Deana
Sara
It's actually listed as the final ingredient. You'll need 3/4 teaspoon. Good luck!
Angela
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!!
Sara
Adding the chocolate chunks was such a great idea! Glad you enjoyed them!
Audrey
I just made these tonight using gluten free flour. They were approved ?
Sara
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!
Noreen
When do you add the butter?!
Sara
In step #4 on the recipe card, Noreen! Good luck!
Darlene
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!
Sara
I'm so glad you enjoyed the cookies, Darlene!
Anna
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.
Sara
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.
Anonymous
Delish ☆☆☆☆☆
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
Audra
Just curious as to why these cookies need to cool in fridge?
Sara
It just helps to firm them up a bit quicker after you take them out of the oven.
Chase
Only 2/3 flour with 2 cups of fat?
Anonymous
The recipe does not call for 2 cups of fat. It says 1 stick (1/2c) of butter and 1 cup of peanut butter.
Victoria
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.
Victoria
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.
Sara
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!
Yvonne
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
Sara
No way! That's awesome, Yvonne. My hubby has been begging me to make another batch of these!
Kelley
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!
Sara
I love your addition of sea salt! That sounds delicious! Thanks for leaving a comment. So glad you enjoyed them!