This is my absolute go-to for soft peanut butter cookies. I discovered this version when I wanted a tender, chewy cookie that tasted intensely of peanut butter without drying out. Instead of the usual equal parts butter and peanut butter, this dough doubles down on peanut butter for deeper flavor and a pillowy crumb. The first time I made them was for a neighborhood potluck on a rainy afternoon; they vanished in under ten minutes and from then on the recipe became a request whenever someone asked for a comforting treat.

These cookies are notable for their soft centers, delicate edges, and a sugar-dusted exterior that gives a slight crunch the moment you bite in. The texture comes from the additional peanut butter and a short chilling period that keeps the dough from spreading too thin while developing flavor. If you like a cookie that stays tender for days and pairs perfectly with a tall glass of milk or coffee, you will love these.

Ingredients

• Butter: 1/2 cup (1 stick) unsalted butter, softened. Use a high-quality brand like Land O'Lakes or Kerrygold for a richer flavor. Softening the butter to room temperature makes creaming with sugar easier and creates a lighter texture.
• Sugars: 1/2 cup granulated sugar plus 1/2 cup packed brown sugar for the dough, and an additional 1/2 cup granulated sugar for rolling. The brown sugar adds moisture and chew; the roll-in sugar gives the exterior a pretty sparkle and subtle crunch.
• Peanut butter: 1 cup plus 2 tablespoons of prepared peanut butter (do not use natural oil-separated types). I prefer Jif; creamy keeps the cookies uniformly tender, but use crunchy if you want added texture.
• Egg and vanilla: 1 large egg and 1 1/2 teaspoons vanilla extract to bind the dough and add depth of flavor. Use pure vanilla for the best aromatic result.
• Dry ingredients: 1 1/3 cups all-purpose flour (spooned and leveled), 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt. The combination of baking soda and powder gives a gentle lift without becoming cakey.

Instructions

Cream the butter and sugars: In a large bowl or stand mixer fitted with the paddle attachment, beat 1/2 cup softened butter until smooth and creamy, scraping the bowl. Add 1/2 cup granulated sugar and 1/2 cup packed brown sugar and beat until light and fluffy, about 2 to 3 minutes. There should be no visible butter chunks; scraping the sides ensures even aeration. Add peanut butter, egg, and vanilla: Add 1 cup plus 2 tablespoons peanut butter and beat until well incorporated. Beat in 1 large egg and 1 1/2 teaspoons vanilla until combined. The dough will be glossy and slightly dense; that density keeps the cookies soft. Prepare dry ingredients: Measure 1 1/3 cups all-purpose flour into a small bowl. Sprinkle 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt over the flour and stir briefly with a spoon to distribute the leavening evenly. This prevents pockets of baking powder in the finished cookie. Combine quickly: Turn the mixer to low and add the dry ingredients to the wet. Mix just until the dough starts to come together and a few streaks of flour remain, about 10 to 20 seconds. Stop, scrape the bowl, then finish mixing until you no longer see flour streaks. Avoid over mixing which develops gluten and makes cookies tough. Chill the dough: Cover the bowl and chill for at least 15 minutes to an hour, or refrigerate up to 2 days. A brief chill firms the dough for easier scooping while still keeping the texture soft. The recipe will still work if you skip the chill, but the dough is easier to handle when cold. Preheat and prepare pans: Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats. Pour 1/2 cup granulated sugar into a shallow bowl for rolling the dough balls. Shape, roll, and press: Use a 1 1/2-inch scoop to portion dough into balls. Do not smooth with your hands — leave the texture from the scoop. Roll each ball in granulated sugar to coat, place on the prepared sheet (about 15 on an 11 by 17-inch pan), and press with a fork dipped in sugar to create a crisscross pattern. Press to about 1/2 inch thickness; cookies will puff slightly but remain close to the pressed thickness. Bake: Bake at 350 degrees F for 10 to 12 minutes. The cookies are done when edges are set and the center is not shiny. For extra-soft cookies, remove when there is absolutely no browning and the center looks just set; they will continue to firm as they cool. Finish and cool: Sprinkle with a little additional granulated sugar right after removing from the oven. Let cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm with milk for the best experience.

Storage Tips

Store cooled cookies in a tightly sealed container at room temperature for up to three days to retain softness. For longer storage, layer with parchment and freeze up to three months. To refresh slightly stale cookies, microwave one cookie for 8 to 10 seconds or warm them in a 300 degrees F oven for 3 to 5 minutes; this revives the tender interior and melts any hardened sugars.

Ingredient Substitutions

If you need to swap ingredients, use creamy almond butter 1:1 for a nutty alternative, though flavor and texture will change slightly. For a lower sugar version, reduce roll-in sugar to 1/4 cup but expect less sparkle. If avoiding dairy, replace butter with a vegan stick butter measured 1:1, but the cookies will be slightly softer and may spread differently. Do not use natural peanut butter with oil separation, as the texture alters the dough.

Serving Suggestions

Serve warm with cold milk or a scoop of vanilla ice cream for a nostalgic dessert. Garnish with flaky sea salt on a few cookies for a modern twist, or sandwich two cookies with chocolate ganache for an indulgent treat. These also pair well with coffee or a simple fruit salad for a dessert platter at gatherings.

Cultural Background

Peanut butter cookies are a classic American bake with roots in early twentieth-century kitchen tables, when peanut butter became a pantry staple. The iconic fork crisscross pattern is a hallmark that makes them instantly recognizable. This version leans into the American love for peanut-forward flavor while prioritizing a tender, soft texture that recalls home baking and school bake sales.

Seasonal Adaptations

In colder months add 1/2 teaspoon cinnamon and a pinch of nutmeg to the dry ingredients for a warming spice note. For summer, fold in 1/3 cup chopped roasted peanuts and a handful of mini chocolate chips for a more textured, ice-cream-perfect cookie. Holiday variations include dipping half the cookie in melted chocolate and sprinkling with festive nonpareils.

Meal Prep Tips

Shape and sugar the dough balls in advance, then freeze them on a sheet before bagging. This allows you to bake fresh cookies on demand for breakfasts, school snacks, or last-minute desserts. Portioning with a 1 1/2-inch scoop ensures uniform bake times; label freezer bags with date and bake from frozen, adding an extra minute or two as needed.

These cookies are an easy, reliable way to share comfort. Whether you bake a single tray for a quiet afternoon or double the batch for a party, they invite nostalgia and smiles. Try them warm with milk and notice how a simple change in peanut butter ratio transforms the whole cookie experience.