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stack of peanut butter cookies on a silpat baking mat

Peanut butter lovers rejoice! I’ve got one insanely peanut butter-y cookie recipe that will take down even the most intense peanut butter craving. Loaded with creamy peanut butter, mini peanut butter cups, peanut butter chips, and honey roasted peanuts… this cookie is not for the faint of heart.

peanut butter cookies on a silpat baking mat

This recipe bakes up extremely THICK, puffy, and soft peanut butter cookies. I can assure you, this is one cookie recipe that will NOT disappoint. It’s the same basic recipe I used for soft-baked peanut butter cookies, peanut butter M&M cookies, and peanut butter blossoms. Any reader who has ever written in about this peanut butter cookie recipe has told me they are hooked. And… so am I.

These cookies are nothing like the traditional hard, crunchy peanut butter cookies you are used to. The exact opposite, in fact. They are so soft that they will literally melt in your mouth. A peanut butter cookie recipe GOLDMINE.

peanut butter cookie dough balls on a silpat baking mat
peanut butter cookies on a silpat baking mat
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stack of peanut butter cookies on a silpat baking mat

Soft-Baked Peanut Butter Lovers’ Cookies

  • Author: Sally
  • Prep Time: 1 hour, 30 minutes (includes chilling)
  • Cook Time: 11 minutes
  • Total Time: 1 hour, 45 minutes
  • Yield: 3032 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Soft + thick peanut butter cookies loaded with all your peanut butter favorites!


  • 1/2 cup (115g) salted butter, softened to room temperature*
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 3/4 cup (185g) creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
  • 1/2 cup (64g) honey roasted peanuts
  • 1/2 cup (100g) mini peanut butter cups (OR fun size or regular size peanut butter cups, chopped)
  • 1/2 cup (90g) peanut butter baking chips


  1. In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed. Mix in the peanut butter, egg, and vanilla. Slowly mix in the baking soda and flour. Do not overmix. Fold in the peanuts, peanut butter cups, and peanut butter chips. Cover and chill the cookie dough in the refrigerator for at least 1-2 hours and up to 3 days.
  2. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
  3. Roll chilled dough into balls, about 1 heaping Tablespoon of dough each. Gently press down to slightly flatten. Bake for 11-13 minutes. Cookies will be soft and may appear undone. They will firm up as they cool.
  4. Allow to cool completely on a wire rack. Enjoy! Cookies stay fresh stored covered at room temperature for up to 7 days.


  1. Butter: If using unsalted butter, add 1/4 teaspoon of salt to the recipe.
  2. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: peanut butter lovers’ cookies

Reader Questions and Reviews

  1. These are the BEST. PB COOKIES. EVER. I made a batch of these yesterday to share with family and friends. Everyone loved them! I even got a phone call today about how good they were. Thank you for sharing these perfect cookies. To say this one is definitely a keeper would be an understatement.

  2. Hi
    I love your website! So many great recipes. I recently made your Soft Baked Peanut Butter Cookies and both my husband and 12 yr old son said they are the BEST cookies they have ever had.

    Can’t wait to try more of your recipes.

    Thanks for sharing!

  3. I made these…AMAZING. I ate 8…in a row…I’m not proud. Going to share them on my blog later after I’m out of my sugar coma! 🙂 Thanks Sally!

  4. I made these last night and they are amazing! My husband loves them too – they are his new favorite! I used choc. chips though because I didn’t have the rest of the add-ins on hand.

  5. Can I make these without the add ins? All I have are chocolate chips and peanuts:(

  6. I brought these to work yesterday and they got RAVE reviews! I will definitely make them again soon 🙂

  7. Sally, I recently discovered your blog and I’m loving it! Thanks for creating all of these great recipes!

    Would your soft-baked PB cookie recipe work as a bar cookie? My mom used to bake peanut butter cookies as bars and I was obsessed, and now I want to recreate that (and fill it with PB cups, M&Ms, and the like). Would this recipe do that?

    On another note, if you are still in the Baltimore area and are ever in DC, you have to go to Cone E Island (an ice cream shop) and try their Fantasy Bars. They have all different flavors and they are amazing.

    1. I have to try Cone E Island Mir! What a great suggestion, thank you!

      And yes, you may make these cookies into bars. That’s not a problem at all. Try an 8×8 inch or 9×9 inch baking pan. I’m not exactly sure of the time – perhaps 25 minutes or slightly more/less. Just keep an eye on them – as they begin to brown, they are done. Allow to cool completely before cutting into squares. Should be about 16 bars.

  8. Sally these look yummy! I’m making a batch tonight. This may sound like a silly question but can I use crunchy peanut butter instead of creamy. All I have is crunchy on hand.

  9. Hi Sally! I’m making these tomorrow as they look so so delicious but could you please post in metric? 🙂

  10. After having kinda failed the choc chip ones I made these! I didn’t have peanuts or peanut butter or chips cups so I used 100g of smooth PB and 100g of crunchy PB and 100g of milk choc chips, this time I made sure the dough rolls didn’t fall in the oven and OH WOW ! They turned out gorgeously puffy, moist with the most amazing taste EVER! Wow just wow. I can’t believe how good they were I just could not stop eating them. You are simply genius. I love your blog THANK YOU SO MUCH!

  11. Good morning Sally! I wanted to share this with you. I’ve got a serious Spring Cleaning itch now, and this past weekend I found some paperwork tucked in an inconspicuous spot. Among it were the very first recipes I printed from your blog on July 27th, 2012. I had hit the internet to for a new peanut butter cookie recipe, and printed this one (as well as the peanut butter nutella banana bread). Since then I have been feverishly baking from your posts, and now your cookbook. I’ve sought your help numerous times, with your responses never more than an hour or so away. My kitchen shelf now packed with containers of flour, sugars, chocolate chips and sprinkles, and my family and work colleagues love to hate me. Or is is hate to love me? Thank you Ms. Sally. I’m grateful I found you.

    1. Thank you so much Jessica. The most thoughtful comment I’ve ever received. Truly made my morning – no, it made my week!! You are so kind. I appreciate it more than you know. I’m happy you’ve been a follower for so long! Love these cookies and that peanut butter nutella banana bread as well. Enjoy my cookbook!

  12. These cookies are unbelievable! I Just made these to surprise my husband when he comes home from work. I know he will love them! Thank you!

  13. I love peanut butter cookies and your recipe has amazing peanut butter flavor. However with every, and I mean EVERY, peanut butter recipe my cookies always become too crumbly. But it’s not because it’s too dry since it does taste moist. Can you help me with my problem?

    1. Jerri, what brand peanut butter are you using. I find natural, oily brands create dry crumbly peanut butter cookies. I always use Jif creamy.

  14. Wow, thank you so much for sharing the absolute best peanut butter cookie recipe. Everything comes out exactly as promised! I just made the peanut butter cookie recipe and just added white chips. Soft, melt in your mouth, cross between a cookie and a truffle candy, awesome!

  15. Hi Sally!!!! I am baking my way through your amazing website! I have tried dozens of recipes and haven’t been let down once!!! Saw the ridiculous “comment” at the top of the page with some not liking the commentary and raving- clearly they are from another planet…so rude. Anyway please don’t ever pay any mind to the haters there are WAY more lovers!!! Anyway…my question lol– do these cookies freeze well? Once baked? Thanks again!!! ♡♡

    1. Thanks so much Rebekah! You can freeze these baked cookies for up to 2-3 months. Thaw before serving. Enjoy!

  16. Best cookies ever!  I’m so glad I decided to explore your older posts last weekend. 🙂

  17. Hi Sally! Looking for a plain peanut butter cookie recipe that you usent a fork for the criss cross pattern on top. Love this recipe too!

  18. The best peanut butter cookies ever! I do substitute 1/2 cup milk chocolate chips for the peanuts because I’m not a nut fan, but these are always s hit! 

    1. So glad you like them! And yes, they are amazing with chocolate chips also!

  19. Hola from Dominican Republic Sally! 🙂

    I love your recipes! So glad I came across your website! so much inspiration here. I want to make this cookies, but here you can’t really find peanut butter chips. Could I substitute for semi sweet chocolate chips or milk chocolate chips? what do you recommend that will still make them work for peanut butter lovers? Gracias!

    1. Hi Nati! I recommend using semi-sweet chocolate chips or milk chocolate chips! They will still be peanut butter-y with the peanut butter in the dough 🙂

  20. These cookies are very very delicious and I have made them many times my son and other kids just absolutely love them but is there something we can do to keep them from being quite so fragile, could we add a little more of this or that ? I mean they are extremely fragile. Thank you very much

    1. Hi Jenni, we’re so glad these cookies have been a hit! They are definitely a very soft cookie. Adding more flour would dry them out, so we don’t recommend it. You might enjoy these crispy peanut butter cookies instead. They’re not quite as soft but still have a great peanut butter flavor. Otherwise, just be sure to gently stack them in a tupperware for storage.

      1. Thank you so much for the prompt reply. No I could never change recipes my family would disown me lol. I will just continue to be gentle. Thanks so much.