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Soft and Chewy Peanut Butter Cookies

  • Author: Julie
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 large cookies 1x


  • 1 cup peanut butter ( I used natural, the kind that needs to be stirred)
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda


  1. Preheat oven to 350 degrees.
  2. In the bowl of an electric mixer, cream together peanut butter, butter, granulated sugar, and brown sugar with the paddle attachment on medium speed.
  3. Add egg, vanilla extract, and milk, and mix together until creamy.
  4. Add flour, salt, and baking soda and mix on low speed until a dough forms.
  5. Depending on the size of cookie you’d like, scoop dough balls onto a parchment lined baking sheet according to the following measurements:  To make one dozen large cookies, use 1/4 cup of dough per cookie and bake six per baking sheet.  For 2 dozen smaller cookies, use 2 tablespoons of dough per cookie and bake twelve on a baking sheet.
  6. Stamp each cookie or press a fork into the dough to make a criss cross pattern.  The dough should be pressed to about 1/2 inch thick.  It will spread some in the oven.
  7. Bake the larger sized cookies for 13-15 minutes.  The smaller sized cookies will only need to bake 8-10 minutes.
  8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.  Store in an airtight container for 3-5 days.


  • Serving Size: 1 Cookie
  • Calories: 344
  • Sugar: 21g
  • Sodium: 323mg
  • Fat: 19g
  • Saturated Fat: 7.1g
  • Unsaturated Fat: 9.5g
  • Trans Fat: 0.3g
  • Carbohydrates: 39g
  • Fiber: 1.7g
  • Protein: 7.3g
  • Cholesterol: 36mg