The Best Soft and Chewy Peanut Butter Cookies


Cookies Gluten Free High Altitude No Seed Oils Nostalgic Desserts | Published May 21, 2024 by Mimi Council

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Indulge in the nostalgia of these classic bakery-style organic Peanut Butter Cookies, where each delectable bite takes you back to childhood. These soft, chewy cookies boast a rich, buttery base, perfectly balanced with the nutty creaminess of high-quality organic peanut butter.

If you're looking for more peanut butter cookies, try some of my other favorites like my Dark Chocolate Peanut Butter Sesame Cookies, Peanut Butter Cookie Pies, or my Mini Peanut Butter Cup Cookies.

peanut butter cookies
peanut butter cookies

My only memories of eating peanut butter cookies are the ones in our County Fair when my mom was too hungry herself to shop without a treat. I just reaped the benefits, and it was the only time we ever had peanut butter cookies! The grocery store bakery at County Fair always dusted their peanut butter cookies with sugar. And I have adopted this addition, and I do it on all of my peanut butter cookies! I feel this adds a little extra texture to the creaminess and sweetness of the peanut butter cookie, and that the cookie would be completely wrong without it.

I have since created what I remember to be the best soft and chewy Peanut Butter Cookies! Baked to golden perfection, these organic Peanut Butter Cookies offer a delicate, chewy texture that gives way to a melt-in-your-mouth experience. And every cookie is generously topped with a sprinkle of cane sugar, adding a delightful crunch to the velvety and chewy goodness.

peanut butter cookies

Why You'll Love This Recipe

Soft & Chewy: These are the best soft and chewy Peanut Butter Cookies! I'm sure everyone says that about theirs, but really, these are so damn good! This was the base recipe of one of my best selling cookies at my bakery for over 10 years.

Melt in Your Mouth: My organic Peanut Butter Cookies simply melt in your mouth. The perfect creamy peanut butter flavor combined with butter, sugar, and flour makes for a delicate cookie that is the perfect texture.

Organic Peanut Butter Cookies: I use completely organic ingredients in these cookies. This makes them healthier, or so I like to think!

Blank Canvas: These organic Peanut Butter Cookies are a great blank canvas for add ins or to make sandwich cookies with. I provide some ideas in the substitutions section below!

peanut butter cookies

Ingredients

Butter: I use Organic Valley Salted Butter.

Dark Brown Sugar: This recipe uses dark brown sugar, for a richer flavor. I think it's a must! But, you can use light brown if that's all you have.

Cane Sugar: One of my favorite cane sugar brands is Wholesome, it's what I used in this recipe.

Vanilla Extract: Simply Organic Vanilla is my favorite, it's what I always use!

Eggs: Use large eggs, Organic Valley are my favorite. I use whole egg and egg yolk in this recipe. The egg yolk helps create incredibly chewy cookies.

Peanut Butter: My favorite organic peanut butter comes from Costco!

All Purpose Flour: My favorite all purpose flour is Cairnspring Mills, this fresh milled flour is amazing!

Baking Soda: I use aluminum free baking soda from Frontier Co-Op.

Fine Sea Salt: I use fine sea salt from Frontier Co-Op. Don't use table salt as that will be too salty.

peanut butter cookies

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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peanut butter cookies

Step by Step Instructions

Step 1

Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.

Step 2

In a medium mixing bowl, add the flour, baking soda, and sea salt and whisk together.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the peanut butter, egg, and egg yolk. Do not mix. Add the flour mixture right on top. Mix on low until combined and you have a smooth dough. Do not over mix.

peanut butter cookies
peanut butter cookies
peanut butter cookies
peanut butter cookies
peanut butter cookies
peanut butter cookies

Step 4

Using your hands, form the dough into 24 balls and place on prepared cookie sheets. 12 should fit per tray and they should be spaced at least 1-inch apart.

Step 5

Bake for 11 to 14 minutes or until the tops look cracked and set. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

peanut butter cookies

Baker's Tips

  • Use soft butter. I cannot stress this enough, soft butter is key. I like to leave butter out on the counter overnight so it softens at room temperature, because that is the best way to soften butter, naturally. If you must microwave it, then microwave it for 10 seconds per 1 stick at a time.
  • Use dark brown sugar. This is crucial for more flavor and a richer peanut butter cookie.
  • Use smooth organic peanut butter. Many recipes will tell you not to use natural peanut butter as it's “creamier” with the bad stuff. I don't believe this for a second. You can make anything creamy if you stir it properly. Just make sure you are using a smooth peanut butter and not a crunchy one.
  • It is important to not overmix your peanut butter cookie dough when you are using a natural peanut butter. Because a natural peanut butter can separate, this can also happen with your cookie dough if it's overmixed. This is difficult to do, but that doesn't mean I haven't seen it happen before! So, you should not be worried about this, but it's also a tip to not leave your mixer mixing and walk away from it. Mix your dough until it comes together and there are no chunks of flour and you have a smooth dough, then stop. It's that simple.
  • Make sure to add the dusting of cane sugar on top of your cookies immediately after they come out of the oven. The sugar will stick to the cookies when they are hot, and if you forget this step while they are hot and try to add it when they have already cooled, the sugar will just fall off.

Easy Substitutions

  • If you're using unsalted butter, just add ¼ teaspoon sea salt to the recipe.
  • Feel free to add in chocolate chips for Peanut Butter Chocolate Chip. I recommend adding in 198 grams (1 cup) of chocolate chips.
  • If you want a sweet and salty cookie, then add flaky sea salt on top instead of cane sugar.
  • Make my Honey Buttercream Frosting recipe and make these into Peanut Butter Honey Sandwich Cookies!
  • Add dried cranberries for a PB & J cookie! I'd recommend adding in 1 cup of dried cranberries, strawberries, or blueberries.
  • If you're gluten free, use my easy swap for gluten free in the Notes at the bottom of the recipe.
peanut butter cookies

FAQ's

Can I make these gluten free?

Yes, just look in the Notes at the bottom of the recipe for gluten free instructions.

Can I use light brown sugar?

You can, but the flavor won't be the same. They will still be good, but I think they are better with dark brown sugar!

Can I make these gluten free?

Yes, there's a simple adjustment for gluten free in the Notes at the bottom of the recipe.

How should I store these?

Store in an airtight container. You can also freeze these as well!

peanut butter cookies

Craving More?

peanut butter cookies

The Best Soft and Chewy Peanut Butter Cookies

Mimi Council
Buttery, soft, and chewy, these organic Peanut Butter Cookies will satisfy any peanut butter craving! This is a also a great blank canvas recipe to add in chocolate chips and more.
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course Dessert
Cuisine American
Makes 24 cookies
Calories 153 kcal

Ingredients
 
 

Instructions
 

  • Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
  • In a medium mixing bowl, add the flour, baking soda, and sea salt and whisk together.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
  • Add the peanut butter, egg, and egg yolk. Do not mix. Add the flour mixture right on top. Mix on low until combined and you have a smooth dough. Do not over mix.
  • Using your hands, form the dough into 24 balls and place on prepared cookie sheets. 12 should fit per tray and they should be spaced at least 1-inch apart.
  • Bake for 11 to 14 minutes or until the tops look cracked and set. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the cookie sheets.
  • Store in an airtight container for up to 7 days.

Video

Notes

Gluten Free — Replace the all purpose flour with 155 grams (1 cup) gluten free flour blend.
High Altitude — Bake at 375°F for 8 to 10 minutes or until the tops look cracked and set.

Nutrition

Calories: 153kcalCarbohydrates: 16gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 25mgSodium: 146mgPotassium: 71mgFiber: 1gSugar: 10gVitamin A: 138IUCalcium: 13mgIron: 1mg
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