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.
Amanda
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!
Sara
Thanks so much for the sweet comment! I'm so glad the PB cookies turned out for you and you loved them!
Crystal Fairley
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
Sara
So glad you enjoyed them, Crystal! Thanks for taking a chance on this recipe!
Kay
Cookies are cooking, feeling excited, what brand do peanut butter do you use?
Thanks for the recipe! Trying them out for my daughters wedding
Sara
Hi Kay! I use Jif!
Sue Ellis
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.
Sara
I love that you made them gluten free so your son could enjoy them. I'm so happy to hear that!
Sandra
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!
Sara
Hmmm, I've never had to add more flour. Are you finding the dough to be too sticky?
Valeria
Hello, thanks a lot for the recipe. I have a quick question, do we beat eggs in with a mixer? Or just a spoon?
Sara
Just mixing them with a fork would be fine!
Amanda
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!
Noah
I’m going to give it a 3 ⭐️⭐️⭐️ because of the first instruction
Sara
Noah, you are completely right about the error in the instructions. I changed it. Thank you for your attention to detail!
Deedee
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!!!
Kim Cushman
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..
Kim Cushman
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 ❤️?❤️?❤️
Sara
Way to improvise! I've never forgotten the eggs, but maybe I should!!
Karon Leeder
Peanut butter cookies are my favorite, but i dont want them cold. No thanks for the recipe!
Sara
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!
Leah
I’ve already made twice in 1 week. Soooo good. I added mini chocolate chips and chunky pb. Thanks!!!!
Brenda VanRootselaar
What is the purpose of cooling for ten minutes in fridge?
Sara
Just to help them set a bit quicker!
holly ranville
terrible just awful soggy mess 325??????
Sara
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!