Soft and Chewy Peanut Butter Cookies Recipe -
Soft and Chewy Peanut Butter Cookies Recipe

Soft and Chewy Peanut Butter Cookies

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"These cookies are incredible... and they always turn out!"

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Preheat oven to 300 degrees F (150 degrees C).
  2. In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
  3. In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
  4. Add the flour mixture and mix at low speed until just mixed.
  5. Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.
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Reviews More Reviews

Most Helpful Positive Review
Feb 07, 2007

If I had more thumbs they would all be way, way up for this one. I was skeptical after reading other reviews, but decided to go with the recipe as is. The only thing I did different was added a small bag of semi-sweet chocolate chunks and a small bag of semi-sweet chocolate chips. They are, as someone else described, an unusual consistancy before dropping onto pan. Very gooey and it did take the full 22 matter how Narly they look at first. keep the balls/drops no bigger than a tablespoon as they do spread out like flat gobs of goo. In the last 7 minutes they miraculously take cookie form, it's amazing because they really do stay gooey looking for a while. I think if you turn the tempature up higher the dough edges will burn, so don't be tempted. a bit sweet, but what a perfect cookie. exactly what I was looking for and my male co-workers said they were orgasmic. The finished cookie looks just like a cookie you'ld buy at Mrs. Smiths in the mall. I won't be using any other peanut butter cookie recipe again. Thanks. P.S. If the peanut butter flavor isn't strong enough for you, it is mild, don't touch the recipe, I'd recommend just adding nuts or peanut butter chips. They stay soft & chewy longer than any cookies I've ever made. I made these twice now, and refridgerated the dough before baking the second time, much easier to ball, came out exactly the same. Yum!

Most Helpful Critical Review
Jan 23, 2006

These reviews are seriously entertaining. I just saw the main rating and made the cookies before reading all of the reviews. Had I read these first, I probably would not have made these. I actually followed the recipe to the T on the first pan...and they came out actually looking perfect, but tasting really bland...and they weren't at all chewy. I added 1/4 flour and 1/2 more peanut butter to what was left for the rest of the cookies and only cooked them for 15 mintues. AFter that, they were PERFECT!!!!! And NOW...after all of the changes, they can officially be called SOFT AND CHEWY PEANUT BUTTER COOKIES.

Jun 27, 2006

The first time i made these cookies they came out very flat, not too pretty but still had a good taste. I decided to make them again but this time added 1/4 c. more flour, a bit more peanut butter, chilled the dough, rolled them into tiny balls and did not press them with a doing that they came out awesome! Few changes needed to satisfy my personal taste but it worked out because everyone loves them! Overall great recipe, thanks :)

Mar 08, 2003

AWESOME AWESOME AWESOME! I've been looking for a cookie like this for years!! If you follow the directions and ingredients as written by Sarah, you will have THE BEST PEANUT BUTTER COOKIES. Ever!

Feb 17, 2007

This is an excellent peanut butter cookie. I have tried several recipes looking for something that would produce a softer cookie. This is definitely a keeper! Make sure to follow the recipe exact and you will get flawless results.

Jan 06, 2008

This is the best recipe yet! I followed recipe expcept I refrigerated the dough for about 30 minutes. I used my Pampered Chef cookie scoop to create perfect sized balls. I rolled each ball in sugar. I baked them for about 19 minutes and pressed candied cherries in some, (husbands request) and hershey kisses in the rest. DELICIOUS! Moist and picture perfect! I disagree with others. I thought they had the perfect amount of pb.

Apr 19, 2006

This recipe is bad. The dough was not dough... more like pancake mix, and the cookies turned out just so. They stuck to the pan. I added 1 cup more flour and that did nothing. Wish I would have never tried these ones : (

Feb 02, 2004

The ingredients are way off on this recipe--3 eggs is too many for amount of flour, and the 1 1/4 each of white and brown sugar is really too much. Not a good recipe at all in my opinion. Not worth taking time to change it.


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  • Calories
  • 350 kcal
  • 18%
  • Carbohydrates
  • 42.4 g
  • 14%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 18.4 g
  • 28%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 222 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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