Packed with double the peanut butter, these very peanut butter cookies boast a dense flavor, remarkably soft texture, and a deliciously crumbly edge.
I know these cookies look familiar to you. Peanut butter cookies are nothing new in our kitchens and certainly nothing new on Sally’s Baking Addiction. Along with oatmeal raisin cookies and chocolate chip cookies, peanut butter cookies rank high on my repeat recipes list!
I have a recipe for crispy old-fashioned style peanut butter cookies on my website and another in Sally’s Cookie Addiction. Then there’s these ultra soft and thick peanut butter cookies that serve as the base for variations like peanut butter blossoms and peanut butter and jam thumbprints. But can there be room for one more? With 2 cups of peanut butter in the cookie dough, today’s extra soft cookies steal the spotlight. We’re using the same cookie dough as my bakery-style peanut butter chocolate chip cookies and white chocolate peanut butter cookies, recipes I’ve grown to love so much because of all their flavor. Today’s cookies are easy to make, completely packed with flavor, and boast a deliciously crumbly criss-cross pattern on top. Love them!
Less Flour, More Peanut Butter
I call these very peanut butter cookies because they’re packed with 2 cups of peanut butter in the dough. This is 2x the amount of my classic peanut butter cookies AND they have less flour, so you can be sure today’s cookies are dense with flavor! They remind me of these peanut butter oatmeal chocolate chip cookies in terms of peanut butter flavor, but they don’t have the chewy oat texture.
By the way, did you know that nut butter can take the place of flour in some recipes? These flourless almond butter cookies require just 5 ingredients. Almond butter provides enough structure and stability so there’s no need for any flour at all. If you’re looking for a gluten free peanut butter cookie, use that recipe and replace the almond butter with peanut butter.
Here’s What You’ll Love:
- Crumbly edges
- Packed with flavor
- Extra soft
- Crisp sugar coating
- Easy straightforward recipe
My first piece of advice… make a double batch so you can freeze some for later. Here’s everything you need to know about how to freeze cookie dough. No need to thaw, just bake for an extra minute or two. You never know when a cookie emergency will rear its head. You might not have time to make cookies from scratch, but you’ll have frozen peanut butter cookie dough. That’s a lifesaver!
Success Tips
- Use room temperature butter. Make sure the butter is cool to touch, not overly warm or melted. Here’s what room temperature butter really means.
- Use more granulated sugar than brown sugar. When making chocolate chip cookies, I always prefer to use more brown sugar than white sugar because that ratio produces a softer cookie. With all of the peanut butter in this cookie dough, however, too much brown sugar made the cookies so soft that they fell apart.
- Chill the cookie dough. Chilling the cookie dough is important, but this dough is thick so it doesn’t need hours inside the refrigerator. A quick 1 hour of chilling will prevent the cookies from over-spreading.
Best Peanut Butter for Cookies
The most common mistake with peanut butter cookies is using the wrong type of peanut butter. The BEST peanut butter for today’s cookies is a processed creamy peanut butter, preferably Jif or Skippy. Natural-style peanut butter is my choice for eating, but it just doesn’t produce the same type of cookie as its processed counterpart. With so much peanut butter in this cookie dough, natural peanut butter will give you a dry, crumbly cookie.
If you prefer peanut chunks, use Jif or Skippy crunchy. See recipe note.
Want to add extra peanut flavor? Go for it! Fold 1/2 cup of chopped peanuts or peanut butter chips into the cookie dough. Or you could even drizzle peanut butter on top like we do with these peanut butter chocolate cookies. YUM!
I’ve made hundreds of different cookie recipes and can say with 100% confidence that these have the most peanut butter flavor of any cookie I’ve ever tried.
More No-Fail Cookie Recipes
- Peanut Butter Blossoms
- Oatmeal Chocolate Chip Cookies
- Soft & Thick Monster Cookies
- Snickerdoodles
- Sugar Cookies
Very Peanut Butter Cookies
- Prep Time: 1 hour, 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour, 45 minutes
- Yield: 40 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Packed with double the peanut butter, these very peanut butter cookies boast a dense flavor, remarkably soft texture, thick center, and a deliciously crumbly edge. Chill the cookie dough for at least 1 hour to prevent excess spreading.
Ingredients
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3/4 cup (150g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 2 cups (500g) creamy peanut butter*
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 cup (100g) granulated sugar for rolling
- optional: 1/2 cup (65g) finely chopped peanuts
Instructions
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 1-2 minutes. Add the eggs and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla, then beat on high speed until combined.
- Add the dry ingredients to the wet ingredients, then mix on low until combined. With the mixer running on low speed, add the peanuts, if using. Dough will be thick and soft.
- Cover and chill the dough for 1 hour in the refrigerator (and up to 2-3 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie (I like to use this medium cookie scoop), and then roll the balls in granulated sugar. Use a fork to make a crisscross indent on top of each. Bake each batch for 10-12 minutes until very lightly browned on the sides. The centers will look very soft.
- Remove from the oven. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls, without sugar coating, freeze well for up to 3 months. Let frozen cookie dough balls sit on the counter for 30 minutes, roll in sugar, indent a crisscross pattern with a fork, then bake for an extra minute. No need to completely thaw. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie Scoop | Cooling Rack
- Peanut Butter: It’s best to use a processed peanut butter like Jif creamy or Skippy creamy. I do not suggest using natural style, oily peanut butter. Crunchy peanut butter adds peanut chunks as well as a more crumbly texture. I prefer to use creamy in this recipe.
- Check out my top 5 cookie baking tips before beginning. It includes how to prevent cookies from over-spreading and why room temperature makes a difference.
Reader Comments and Reviews
So excited to try these – one question – do you think they’d work as ‘slice and bake’ if I cut them to about an inch thick?
Hi Anna, I honestly haven’t tried it! Let me know if you do.
Can this recipe be halved? I want cookies, but forty is too many for a former sugar-a-holic. Also, whenever I made cookies in the past they always turned out dry and crumbly. Is there anything I can do so it won’t happen w/ this recipe? Thanks!
Hi Kathy, you can halve this recipe. They shouldn’t come out dry and crumbly if made as directed, but for an even softer peanut butter cookie, you may enjoy these peanut butter cookies instead!
This recipe is great! I won best cookie with it a few years back. With all the pretty cookies there, I was floored to have a peanut butter cookie chosen as best!
I get mugged in the street of my community for these cookies. I’ve made them no less than ten times this past year. Everytime I think I’ve burned through all the peanut butter and extra flour people will bring me more jars of peanut butter and sometimes eggs and flour. My most requested cookie. I substitute Butter flavored Crisco for the butter these days. Next batch I want to try adding a little honey.
Ive made dozens of recipes of peanut butter cookies. None of those compared to these. Best peanut butter cookies ever. Thanks!!
I use these cookies to make one of the best pie shells for my peanut butter pie. I use around 450 grams of cookies, 75 grams of butter and a couple of teaspoons of sugar. I line a pie plate with aluminum foil then form my shell freeze it for one hour then remove foil and its ready to go.
Sorry, just not sweet enough for me and a bit too dry tasting.
This is by far the best PB cookie recipe I’ve ever made, and I’ve made a lot. I bake all the time, I make sourdough and all kinds of pastries, donuts cookies etc. This recipe has the best peanut butter flavor of any other. I’ve saved to home screen so I can easily find it. Perfect chewy soft texture too. Thanks for sharing this!
These are phenomenal! Finally a peanut butter cookie recipe with tons of peanut butter flavor. Oh so good!
Truly the very BEST peanut butter cookies that I have ever eaten! I am OBSESSED with peanut butter, and a borderline expert on cookies. haha So, look no further, these are the only peanut butter cookies you’ll ever want to bake AND devour!
Sally these were amazing! I basically followed the recipe ingredient using half chunky and half smooth because thats what I had. I also added ½ cups of unsalted peanuts for extra chunk. (next time I will use salad nuts) I divided the dough in half and added ½ cup of mini choc chips. Prepared the cookie dough for baking although I froze all but 6 cookies. My grandkids will be thrilled having homemade peanut butter cookies when they arrive. Thank you for another wonderful recipe
Hello,
I only have salted butter. Can I use it or does it need to be unsalted butter?
Hi Sharlene, you can use salted butter in a pinch. Feel free to reduce the added salt to 1/4 teaspoon.
I have made this so many times. It is my go to for peanut butter cookies. Everyone I make them for love them. I have also added Chocolate Chips to the batter and one word YUMMMY!!!
By FAR the bestpea UT butter cookie recipe I have ever tried! The 2cups of peanut butter MAKES this cookie!
I have a question about the butter. My grandma’s recipe has shortening in it instead of butter. She always said that she used shortening in the peanut butter cookies but butter in the others. I love your recipe for peanut butter cookies – does it make a difference what you use?
Hi Lisa! We always prefer the taste of butter in these cookies. We don’t recommend swapping into shortening in this recipe because it is written for butter and the two aren’t always interchangeable. Let us know if you give this recipe a try!
These are my husbands favourite cookies……they don’t last long! I like to freeze some so they last longer ❤️ Thank you Sally for all the great recipe ideas!!
Can you make this recipe into cookie bars?
Hi Sherri, these cookies should work well as bars. We’d recommend a 9×9 square pan. We’re unsure of the best bake time.
Making a double batch of these today. My husband requested peanut butter cookies in the Christmas cookie rotation and I like the extra peanut butter in this recipe. Others are peanutty enough for me. I am only adding milk chocolate chips to half of the dough. Thanks for sharing this recipe!
I will try this recipe for my peanut butter lovers this Christmas, but would like to add honey roasted peanuts for me. Do you think I should adjust the sugar bcs of the added sweetness?
Hi Terry, we haven’t tested these cookies with honey roasted peanuts, so aren’t sure how much to reduce the sugar. If you find something that works, please report back!
Love this recipe that I’ve tried many times while baking with my grandson! Cookies are easy to make and deliciousto eat!
I am making this today. I don’t have to roll them high?
Hi Stephanie! These cookies are less prone to spreading – simply follow the instructions above!
Made these with Whole Foods brand natural peanut butter (which is super runny) and gluten free 1:1 flour mix, and they turned out great. Chilled the dough overnight.
If adding choc chips, how much?
Hi Stephanie, you can add 1 cup of your favorite add-ins like chocolate chips. You might also enjoy our Big Bakery-Style Peanut Butter Chunk Cookies.
I do enjoy your recipes. I do. And your pictures. And the hard work that goes into the making. But visiting your website is a real pain in the eyes with the far too many (unrelated) advertisements popping up everywhere. So I have to copy paste your ingredients and instructions rather than visit your site when I want to!! just an FYI
Hi Perry, thank you so much for the feedback. Are you viewing on desktop or mobile? There should never be any ads popping up covering my recipes/content. There is a video player that can move on the page, is that what you are referring to? Thank you again.
These are the best peanut butter cookies ever!! I just made these and let the dough chill for an hour. I have always wanted peanut butter cookies with lots of peanut butter flavor. These delivered!!
So Sally says, “I’ve made hundreds of different cookie recipes and can say with 100% confidence that these have the most peanut butter flavor of any cookie I’ve ever tried.’. She is 100% correct. My husband loves peanut butter, like REALLY loves it. He usually comments on my previous cookies, “not enough peanut butter”. He was really happy with these. And folks, if you knew my husband, you’d know to get his seal of approval on a peanut butter cookie/dessert, means it’s super peanut buttery. I was worried about the dough being really hard after chilling, but amazingly enough it wasn’t. I strongly suggest adding this recipe to your arsenal.
I love these cookies. I add a package of peanut butter chips and 1 cup of milk chocolate! Delicious
I made four peanut butter cookie recipes this week just to find the right one. Yours was the best by far! It tasted really peanut buttery, did not spread too thin, and stayed puffed up to the perfect height. I learned I will check your blog before going with a recipe I found from a young influencer on Instagram again. I wasted so many ingredients on recipes made by inexperienced bakers. Thanks so much for putting in the work to test these recipes, Sally!
They turned out amazing! I made some of them as is, traditional peanut butter cookies and then I made some as PBJ Thumbprint cookies and they turned out even better! I can’t wait to use different jams in the center. We just happened to have blackberry jam in the fridge. Delicious.
I loved this recipe and the cookies turned out great!!! After we took them out, they were a little crumbly but we put them back in the oven for 5 minutes and turned out amazing. We added chocolate chips and they added even more yumminess.
Made these tonight for the second time. Delicious! First time making I cooked a little too long so they were crisp not soft but still all were gone within 48 hours. Love these cookies!
I’ve made these three times in the last three months… outstanding flavor, texture, and picture perfect. My next batch will include chocolate chips!