This recipe is a pretty sweet one. It’s peanut butter cookies with chocolate chips and pretzels! Peanut butter fans will love this low carb, gluten-free recipe.
These soft, rich, melt-in-your-mouth peanut butter cookies may become your new favorite peanut butter cookie recipe. The dough may be tweaked in a variety of ways to generate other varieties, such as peanut butter flowers and peanut butter jam thumbprints, using just 9 ingredients.
This recipe has been on my blog for a long time, and some readers have described the cookies as tasting like the interior of a peanut butter cup. YUM!
The softest cookies I’ve ever tasted!
Hello, peanut butter cookie connoisseurs. You’ve arrived to the correct location! I’ve posted a lot of peanut butter cookie recipes over the years, so this may appear familiar. But trust me when I tell that this is the one you should keep at the top of your recipe file.
This classic peanut butter cookie recipe has been on my blog since 2012, and it’s the same dough that goes into these famous peanut butter blossoms, as well as the other 6+ varieties mentioned below. Even after releasing hundreds of additional peanut butter recipes online and in my publications, the recipe has stood the test of time… THIS IS THE BEST OF THEM ALL.
(I’m literally screaming it from the rooftops!)
Why These Soft Peanut Butter Cookies Will Be Your New Favorite
- Centers that are pillow-soft with a little crunchy exterior and crumbling edge
- 9-ingredient, no-fuss recipe.
- Making this dish is a breeze.
- The top is marked with a typical criss-cross.
- The taste of peanut butter is prominent.
- Versatile cookie dough— add mix-ins or turn the dough into pb&j thumbprints
Obtain the Following 9 Ingredients:
The whole printable recipe may be found below, but first, let me share some of the secrets to recipe success, beginning with the ingredients.
Success Strategies for Ingredients
- A very tiny quantity of flour was used. You may be wondering why there’s so little flour in the recipe below… Sally, have you fully lost your mind?! Ha! Peanut butter and other nut butters, for example, operate as binders and may be used to replace part or all of the flour in recipes like these flourless almond butter cookies. Stick to the recipe below since adding additional flour will make the cookies dry out.
- There’s a lot more peanut butter in this recipe than in others. The majority of the recipes I’ve tested ask for 1/2 cup of peanut butter and equivalent quantities of the other components. We’re putting in extra effort.
- Instead of crunchy peanut butter, use creamy peanut butter. Because crunchy peanut butter produces an extremely crumbly cookie, creamy peanut butter is great for this recipe. Crunchy peanut butter is thicker and less creamy than creamy peanut butter. Use creamy peanut butter for a soft cookie that remains mainly intact.
- Brown sugar and white granulated sugar together. It’s best to use more brown sugar than white granulated sugar in this dough, just as you would in chocolate chip cookies. Brown sugar makes the cookies softer, moister, and thicker, whereas white granulated sugar makes them spread easier. Both may be used, but more brown should be used.
Can I make peanut butter cookies using natural peanut butter?
Yes, you can make this dough using natural peanut butter! I’ve prepared these cookies using processed peanut butter like Jif or Skippy as well as natural-style peanut butter with simply peanuts and salt throughout the last decade. My notes are as follows:
- Processed: The cookies have a terrific texture and flavor. They are less crumbly and spread less.
- Natural-Style Cookies are a little sandier/crumblier and stretch out a little more.
Above all, both cookies have a terrific peanut butter taste. You may utilize any kind if you keep the aforementioned points in mind.
Another helpful hint is to chill the cookie dough.
Chilling the cookie dough in the refrigerator before baking is essential to the success of this recipe. The dough is really creamy, almost like peanut butter icing, and rolling and baking such a delicate dough will be difficult. Set aside 1-2 hours for chilling, or prepare the dough the night before to save time.
Expect a cookie dough that is VERY creamy:
The cookie dough firms after chilling, making it simpler to form into balls:
After chilling the dough, form it into balls and coat them in granulated sugar. These sugar cookies have a glittering sweet coating with a hint of crunch that gives way to soft, melt-in-your-mouth delight. Don’t forget to use a fork to make a criss-cross pattern on top of each biscuit!
Another success tip: After flattening the balls with a fork, mold them into thicker/taller discs with your fingers, since the thicker the disc, the thicker the cooked cookie!
Thank you for visiting the Peanut Butter Cookie Headquarters.
For over a decade, I’ve relied on today’s cookies. Here are two additional peanut butter cookie doughs and how they vary, just in case you want to compare:
- Crisp/Old-Fashioned Version: Crispier, with a milder peanut butter flavor.
- Peanut Butter Cookies with Extra Peanut Butter Taste: These cookies are bigger and crumblier with EXTRA peanut butter flavor. It’s essentially the same recipe as today, but doubled.
Here’s where I put today’s dough to work. (Because we’re flattening using a fork, the regular recipe below takes an additional Tablespoon of flour to keep the form.)
- Valentine’s Day Cookies with Peanut Butter
- Swirl Cookies with Peanut Butter and Chocolate
- Blossoms of Peanut Butter (pictured)
- Stuffed Reese’s Cup Cookies
- Peanut Butter M&M Cookies
- Blossom Cookies with Peanut Butter Cups
- Thumbprint Cookies with Peanut Butter Jam (pictured)
So whether you’re searching for a conventional criss-cross cookie or something a little different, this soft-baked peanut butter cookie is the perfect starting point for a lot of different variants.
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These peanut butter cookies are the softest and thickest you’ve ever had! The original recipe only requires 9 components, yet it may be tweaked in a variety of ways to create other varieties (see post above). You may use either processed or natural-style peanut butter. Do not forget to chill the dough.
- 1 and 1/3 cups (170g) all-purpose flour (spoon & leveled)
- a half teaspoon of baking soda
- 1 teaspoon of salt
- 1/2 cup unsalted butter, melted to room temperature (1 stick; 115g)
- 1/2 cup (115g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar + 1/4 cup (50g) granulated sugar for rolling
- 1 big room-temperature egg
- 3/4 cup creamy peanut butter (185g) (see note)
- 1 teaspoon vanilla extract (pure)
- In a medium mixing basin, combine the flour, baking soda, and salt. Remove from the equation.
- 1 minute on high speed, whip the butter with a hand mixer or a stand mixer equipped with a paddle attachment until creamy. Switch to medium-high and beat in the brown sugar and 1/4 cup (50g) granulated sugar for approximately 2 minutes, or until thoroughly creamed and smooth. Add the egg and beat for 1 minute, or until completely incorporated. Scrape down the bowl’s edges and bottom as required. Combine the peanut butter and vanilla essence in a mixing bowl.
- Combine the dry and wet ingredients in a mixing bowl and beat on low speed until well blended. Don’t be intimidated by the dough’s creamy and delicate texture. Cover and refrigerate the cookie dough for at least 1-2 hours or up to 3 days in the refrigerator.
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Use parchment paper or silicone baking mats to line big baking sheets.
- Roll & Coat the Dough: Place remaining 1/2 cup (100g) of sugar into a bowl. Roll chilled cookie dough into balls, about 1 scant Tablespoon (5/8 ounce or 18g) of dough each. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart. Use a fork to make a criss-cross indent on top of each. To prevent the cookies from over-spreading, after indenting the cookies, use your fingers to reshape into a thicker disc (since indenting the balls flattened them out).
- Bake for 11-12 minutes, or until the edges are gently browned and seem firm. The softness of the centers will remain.
- Allow 5 minutes for cookies to cool on the baking pan. Transfer to a wire rack to cool fully after 5 minutes.
- Cookies may be stored at room temperature for up to a week if kept covered.
- Make Ahead Instructions: The cookie dough may be made ahead of time and stored in the refrigerator for up to 3 days. Baked cookies may be frozen for up to three months. Cookie dough balls that haven’t been cooked and haven’t been sugared freeze nicely for up to three months. Allow frozen cookie dough balls to set for 30 minutes on the counter before rolling in sugar and indenting a crisscross pattern with a fork. Bake for an additional minute. There’s no need to defrost entirely. For further information, see How to Freeze Cookie Dough.
- Peanut butter: Creamy peanut butter is best for this recipe since gritty peanut butter results in a cookie that is too crumbly. You may use either processed or natural-style peanut butter, such as Jif or Skippy. If you’re using natural peanut butter, make sure it’s at room temperature and fully mixed, otherwise the cookie will be somewhat crumblier.
- Is it okay if I use almond butter? Yes, almond butter can be used in this cookie recipe, but the result will be a crumblier cookie. However, you may like these flourless almond butter biscuits!
- Is it okay if I add chocolate chips or other ingredients? Yes, you may mix in 1 cup add-ins like chocolate chips (180g), peanut butter chips (180g), or chopped salted or unsalted peanuts in step 3 after the dry and wet ingredients have come together (150g). Do not use a fork to indent the cookies.
Cookies with peanut butter as a main ingredient
Baking Made Simple
Are you a first-time visitor to our site? Starting with this email series is a terrific idea. I’ll guide you through a handful of my most popular recipes and explain why they’re so successful.
Soft and thick peanut butter cookies are a delicious combination of sweet and salty. You can make them in the oven or on the stovetop, but they need to be cooled before they’re ready to eat. Reference: soft example.
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