Soft Peanut Butter Cookies


Peanut Butter Cookies are probably my all-time favorite cookie.   I have a “go to” recipe for traditional criss-cross peanut butter cookies, but I’m always up for something new in the cookie department.   I found this awesome recipe for Peanut Butter Chews in the King Arthur Flour Cookie Companion.   I love this recipe!   And, I am loving this cookbook, by the way. 

Here’s what you will need:

The technique for making this cookie is a little different than the usual.  Combine butter, sugars, corn syrup, baking soda, salt and vanilla in a large bowl.  Cream together.   

Add eggs, one at a time, beating well after each addition. 

Add the peanut butter and beat until the mixture is light and fluffy.

Stir in the flour.

Using a medium cookie scoop, place on a cookie sheet that has been lined with a Silpat or parchment paper.  Bake at 325 degrees for 10 to 15 minutes.  They should be light golden brown around the edges. 

For a soft, chewy cookie, don’t over bake!

These cookies are soft and chewy in the middle, and just barely crisp on the edges.

They are absolutely packed with peanut butter deliciousness !

These practically melt in your mouth.  Oh. My. Goodness.  Love these!

This recipe makes a ton of cookies .  I baked three dozen to have ready on hand, and I scooped the rest, froze them over night,

and then stored them in a Ziplock bag in the freezer to have even more fresh cookies ready in a snap!

You need to make up a big ol’ batch of these ASAP!

Here’s a printable recipe for you:

Peanut Butter Chews

A delicious soft, chewy cookie packed with peanut butter from the King Arthur Flour Cookie Companion
5 from 2 votes
Print Pin



  • Preheat oven to 325 degrees.
  • Line cookie sheets with a Silpat or parchment paper and set aside.
  • Cream together butter, sugars, corn syrup, baking soda, salt, and vanilla.
  • Add eggs, one at a time, beating after each addition.
  • Add peanut butter.
  • Beat on medium speed until light and fluffy.
  • Stir in the flour.
  • Using a medium cookie scoop, place on cookie sheet.
  • Bake for 10 to 15 minutes, just until the edges are beginning to turn golden brown. Don’t over bake!
  • Cool on the cookie sheet for a few minutes and transfer to a cooling rack.


Makes about five dozen. This dough freezes beautifully!

1 Comment

  1. Monika

    5 stars
    I used a 2T cookie scoop and got exactly 3dz cookies. They truly are delicious!

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