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The Softest Peanut Butter Cookies You Will Ever Make

Close-up of a stack of softest peanut butter cookies featuring classic crisscross fork marks on a light plate.
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Follow this recipe to create incredibly soft, chewy, and melt-in-your-mouth peanut butter cookies using simple techniques for maximum texture.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup creamy peanut butter (do not use natural style)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step incorporates air for softness.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and creamy peanut butter until fully combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and cornstarch. The cornstarch is key for a tender crumb.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Scoop the dough into balls, about 1.5 tablespoons each. Roll lightly between your palms.
  7. Place the dough balls onto the prepared baking sheets, leaving about 2 inches between them.
  8. Use a fork to press down on each ball, creating the classic crisscross pattern. Press lightly to keep the cookies thick.
  9. Bake for 10 to 12 minutes. The edges should look set, but the centers should still look slightly underbaked. This ensures a gooey peanut butter cookie texture.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.

Notes

  • Use creamy peanut butter; natural peanut butter adds too much oil and changes the texture.
  • For the thickest and softest cookies, do not chill the dough; bake immediately after forming the balls.
  • If you prefer a slightly chewier edge, bake for 1 minute longer, but watch carefully to avoid drying out the center.
  • Adding the extra egg yolk (if you choose to experiment) can increase chewiness, but this recipe works perfectly without it.

Nutrition

Find it online: https://cookingzenith.com/softest-peanut-butter-cookies-recipe/