Perfect Peanut Butter Cookies
on Apr 02, 2013, Updated May 20, 2024
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Everyone needs the Perfect Peanut Butter Cookie Recipe, and this is the one. Perfectly soft and chewy peanut butter cookies that stay that way until they are gone!
These cookies turn out soft and chewy with just the right amount of peanut butter flavor. The secret to soft and chewy peanut butter cookies is just a bit of corn syrup. I know corn syrup isn’t a super natural product, but I have it on hand to make our very favorite white cloud icing. Just a little goes a long ways in the texture department for this recipe, so it’s worth using a bit in my opinion.
Flourless Peanut Butter Cookies, Honey Sweetened Peanut Butter Cookies and Peanut Butter Chocolate Chip Oatmeal Cookies are a few of my favorite peanut butter cookies recipes to bake.
Why You’ll Love This Recipe
- The mix of butter and peanut butter creates a deliciously rich taste.
- Corn syrup and milk ensure a perfect chewy and crisp balance.
- Easy to follow, great for all baking skill levels.
Recipe Ingredients
- Butter, softened–Adds richness and flavor.
- Peanut butter–Key for a nutty taste.
- Brown sugar–Enhances sweetness and moisture.
- White sugar–Balances sweetness.
- Eggs–Binds ingredients together.
- Light corn syrup– Ensures chewy texture.
- Milk–Adds moisture.
- Vanilla– Adds aromatic flavor.
- Flour– Provides structure.
See the recipe card for full information on ingredients and quantities.
How To Make Perfect Peanut Butter Cookies
Step #1. Preheat oven to 350°F. Cream butter, peanut butter, and sugars in a mixer until light and fluffy (3 minutes). Add eggs one at a time, then add corn syrup, milk, and vanilla, mixing until fluffy.
Step #2. Add eggs one at a time, then add corn syrup, milk, and vanilla, mixing until fluffy.
Step #3. Add flour, baking soda, and salt to the mixture, combining well until the dough is smooth and non-sticky.
Step #4. Roll dough into small balls, place on an ungreased cookie sheet, and press with a fork to create a criss-cross pattern. Bake for 9-11 minutes. Cool on the pan for 1-2 minutes before transferring to a wire rack.
Recipe FAQs
Yes, but natural peanut butter can alter the texture. Make sure to mix it well to avoid oil separation.
You can substitute honey or maple syrup, but it may slightly change the flavor and texture.
Yes, you can freeze the dough balls on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
Dip the fork in sugar or flour between presses to prevent sticking and create a nice pattern.
Expert Tips
- Ensure butter is softened, not melted, for the best texture.
- The dough should be smooth and not sticky. If too sticky, add a bit more flour until you can handle it easily.
- Dip the fork in sugar or flour to prevent sticking when making the criss-cross pattern.
- Bake until the edges are set, but the centers are still soft. Overbaking can lead to dry cookies.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
- Store in an airtight container at room temperature for up to a week to keep cookies fresh and soft.
More Cookie Recipes To Consider
Soft and Chewy Peanut Butter Cookies
Ingredients
- 1/2 cup butter, softened
- 1 cup peanut butter
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 Tablespoons light corn syrup
- 2 Tablespoons milk
- 2 teaspoons vanilla
- 3 to 3 1/4 cups white flour, all-purpose
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees. Using a Kitchen Aid with the cookie paddle attached cream the butter, peanut butter, and sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time and beat to incorporate after each one. Add the corn syrup, milk and vanilla and mix until light and fluffy, around 30 seconds. Add the flour, soda, and salt and mix until well combined. You will know the cookies have enough flour when you can touch the dough and roll it in your hands without it sticking to you. It shouldn’t be sticky.
- Roll a small ping-pong sized ball of cookie dough in your hands. Place on ungreased cookie sheet and lightly press with a fork twice, making a criss-cross shape on the top. Don’t be tempted to flatten them too much, they will spread nicely since you used butter and not margarine. The flattened cookie should be about a half inch thick. Bake for 9-11 minutes (I baked them 10 minutes even). Allow to cool on the pan for a minute or two before moving them to a wire rack to cool.
- Store in an air-tight container once cooled so that you don’t stare at them all day and eat one every time you walk by.
Notes
- Butter Temperature: Ensure butter is softened, not melted, for the best texture.
- Use creamy peanut butter for a smooth consistency. Natural peanut butter can work, but mix it well to avoid oil separation.
- Measure flour accurately using the spoon-and-level method to avoid dense cookies.
- The dough should be smooth and not sticky. If too sticky, add a bit more flour until you can handle it easily.
- Dip the fork in sugar or flour to prevent sticking when making the criss-cross pattern.
- Bake until the edges are set, but the centers are still soft. Overbaking can lead to dry cookies.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
- Store in an airtight container at room temperature for up to a week to keep cookies fresh and soft.
AWSOME
These were the most awesome peanut butter cookies ever,! I used 2 tbs of flour over the 3 cups and chilled dough 15 min in refrigerator and they were perfect for rolling into balls ❤️❤️
I added a cup of dark chocolate chips but, Omg. I LOVE the way these turned out, a perfect soft and chewy 🙂
the cookies look yummy!
Oh yum, your cookies look delicious!
I’m due for a blogcation too. Great idea. As are these cookies. Thanks for the link love.